Khaman Dhokla Recipe | Instant Dhokla | Besan Dhokla Recipe

Dhokla is a popular Gujarati snack and is also called as Khaman Dhokla which is pretty well known all over India and is widely available every where.Dhoklas are nothing but fluffy savory steamed chickpea flour cakes which are eaten with green chutney and meeta chutney. Usually the dhoklas that are available in the market are extremely soft and fluffy,almost like a sponge but the homemade ones are slightly dense compared to the market ones but it is no less in taste otherwise.Dhoklas are almost oil free low calorie and also protein rich snack.

Dhoklas can be prepared easily at home with the ingredients easily available in the pantry and I highly recommend to use eno instead of cooking soda to get fluffy dhoklas.Also the key secret for fluffy dhoklas is one has to put the prepared tin(with batter) quickly in the steamer as soon as the eno is mixed in the batter, the more you delay the more you loose the fluffiness of dhoklas.

There are various versions of Dhoklas like Moong dal Dhokla, Palak Dhokla, Khatta Dhokla, Rava Dhokla, Corn Dhokla, Sandwich Dhokla.You can check out Moong Dal Corn Dhokla which I have posted earlier where I have used moong dal and corn instead of besan.

Check out few low fat Snacks recipes for Kids Tiffin box:

• Bread Besan Toast/Eggless French Toast
• Cabbage Muthia
• Maggi Noodle Cutlet/Noodle Tikki
• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Moong Dal Corn Dhokla
• Mooli Muthia/Steamed Radish Dumplings
• Vegetable Chops | Stuffed Beetroot Cutlets
• Tadka Bread Snack with Yogurt Dip

Khaman Dhokla | Instant Dhokla Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Gujarati | Category: Snacks/Breakfast

Ingredients:

1 cup Chickpea flour(Besan)

1 tsp Rava(Sooji)

1 cup thick Buttermilk or Water

1 tbsp Sugar

1 tsp grated ginger

1/2 tsp Green chili paste

1/4 tsp Citric acid or 1 tsp Lemon juice

Salt,to taste

1 tsp Oil

1 sachet Eno

for tadka:

1 tbsp Oil

1 tsp Mustard seeeds

a sprig of Curry leaves

2-3 Green chilies,slit

1 tbsp white Sesame seeds

1.5 tsp Sugar

Salt,to taste

1/2 cup water

1/2 tsp Lemon juice

to garnish:

2 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut

Method:

• In a bowl mix chickpea flour,salt,sugar and add buttermilk(or water) and mix it nicely using a whisk without any lumps.

• Now add rava,grated ginger, green chili paste, lemon juice, oil and mix it nicely again.
• Keep the steamer ready and grease a flat bottomed round vessel(with edges) with oil and keep it ready. Switch on the steamer or cooker(without whistle) with water of 1 inch level and let it get hot.

• Now add eno to the chickpea mixture and whisk it nicely, you will see a nicely foamed up batter now. QUICKLY pour it into the prepared vessel and put it in steamer/cooker and let it steam for 15 mins on HIGH flame.You can even steam this mixture in a greased microwave safe bowl in the microwave for 8-10 mins depending on the powder of the microwave.
• Check the doneness of dhokla by inserting a tooth pick in the dhokla , if it comes clean then it is ready else cook for bit long.Switch it off and let it cool.

• Now gently run a knife around the edges of dhokla and turn it on to a plate(with edges).Gently tap on the vessel so that the steamed dhokla cake can slip out of the vessel easily.
• Meanwhile prepare the tempering.Heat oil in a small tadka pan and crackle mustard seeds and then add green chilies,curry leaves and sesame seeds and fry until the chilies wilt and then add water.

• Add salt and sugar to the water and once it comes to a boil add lemon juice and remove it from flame.
• Now pour the tempering along with water all over the dhokla uniformly using a spoon.

• Add grated coconut and coriander leaves generously and cut it into 1.5 inch squares like shown in the picture by cutting the edges.
• Let them sit for half an hour for the pieces to absorb the water and become fluffy.

Serve them with Green chutney and Meeta Chutney.

Notes:

1. Besan itself gives a lovely yellow color to the dhokla and hence it is not necessary to add the turmeric powder to it.Sometimes the turmeric powder and eno reacts together and gives few red spots in the dhokla, so better to avoid it.
2. If you are using butter milk you can reduce the lemon juice added to the mixture.
3. Instead of eno use 1/4 tsp good quality cooking soda to it and prepare.
4. You can even microwave the mixture in microwave which is a quick process.
5. I add a pinch of hing to any of the besan based dishes to avoid gas and hence I add it in the batter.

Technorati Tags: dhokla recipe, khaman dhokla, besan dhokla recipe, gujarati dhokla recipe, gujarati snacks, snacks recipes, tea time snacks, healthy snacks recipes, low fat snacks recipes

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Aratikaya Bajji | Raw Banana Pakoras

Monsoons are tempting me to make fried pakoras (fritters) often these days. Well , am not sure if I should be blaming the weather or the temptation to make something interesting that I could post. This is more so becoming an excuse for me to indulge in such fatty deep fried goodies that I usually avoid preparing more than once in an month. TH is the one who initiates me to make some of his favorite deep fried goodies at times. These dishes include Puri, Batura or various kinds of fritters (Pakora).I must say that TH was elated at being served deep fried goodies on two consecutive weekends and that too without pushing me to prepare it.

In South India, there is a slight difference between Bajjis and Pakoras.If the vegetables are dipped in batter and deep fried then it is known as Bajjis and if its prepared with the mixture of cut vegetables like onions or cabbage and mixed with besan (chick pea flour) mixture and deep fried then it is called as Pakoras.In North India, any vegetable mixed with Besan mixture and deep fried in any form is called Pakora.One can prepare various Bajji varieties by using any vegetable but the most common one's are Onion Bajji, Potato Bajji, Capsicum Bajji, Mirch Bajji and Raw Banana Bajji.In South India, in few stalls they even cut these Bajjis in the centre and stuff it with a mixture of onions,coriander,salt and lemon juice. Try it once, you will like it a lot..

If you are interested check out few Pakora varieties like  Babycorn Pakora , Stuffed Eggplant Pakora , Stuffed Okra(Ladies finger) Pakora , Oats Pakora , Onion Pakoda/Crispy Onion Fritters.

In the monsoon season, apart from Pakoras even hot bondas and Vadas are equally relished. In fact at my mom's place, we prefer bonda and vada over Pakoras and Bajjis and of course there are few exceptions like Mirch Bajji.My mom mostly prepares bondas with either rice flour or sago or the left over dosa batter.

Check out various Vada(Vade)  and Bonda like Maddur Vada , Mixed Dal Ambode(Vada) , Masala Vada/Chana dal Vada, Onion Samosa/Ullipaya Samosa, Punugulu/Dosa Batter Fritters , Saggubiyyam Bonda/Sago Bonda and Alasandula(Lobia) Vada/Fritters.

While Pakoras, Bajjis, Bondas and Vadas are not healthy options as they are deep fried, I don't mind consuming them once in a while.In case you are a health freak and want to avoid these deep fried goodies and opt for something light and healthy, I would suggest that you check out a few Cutlet and Tikki recipes in my blog - Vegetable Chops , Zucchini Patties, Maggi Noodle Cutlet , Sago(Sabudana)Tikki, Broccoli Cutlets and Hara Bhara Kebabs.

Aratikaya(Kela)Bajji | Raw Plantain Pakoras Recipe:

Serves 2-3

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: Indian | Category: Snacks

Ingredients:

2-3 Raw Bananas(Raw Plantains)

Oil,to deep fry

for Batter:

1 cup Besan/Chickpea flour

1/4 cup Rice flour

1 tsp Red chilli powder

a pinch of Turmeric powder

1/4 tsp Garam masala (optional)

1/2 tsp Carom seeds

a pinch of Cooking soda

2 tsp hot Oil

Salt to taste

Method:

• Peel the skin of plantains and slice lengthwise into thin pieces or you can use a slicer to do this work.I have an adjustable slicer and hence I can make slightly thick pieces.Drop them in water until its usage so that they would not loose their color.Do not slice them very thin like we do for chips,slice them of medium thickness so that they will hold the batter when we dip in the pakora batter.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.

• Hold the edges of plantain slices and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

You can even top them with a mixture of finely chopped onions,coriander leaves,salt and lemon juice like they serve in Bajji stalls in South India.

Notes:

1. You can use the same process for making pakoras like Cauliflower, Baby corns, Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices), Brinjal(cut into thin slices), Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as plantain is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

Technorati Tags: aratikaya bajji,balekai bonda,balekai bajji,raw banana bajji,valaikai bajji,raw banana pakora,bajji varieties,south indian bajjis,pakora varieties,easy pakora recipes,kele ka pakoda,kela bajji,monsoon snacks recipes

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Cabbage Muthia | Gujarati Snacks Recipes

My knowledge of Gujarati Cuisine was limited to only few varieties like Dhoklas , fafdas, khakras etc before marriage.I got a better exposure of Gujarati cuisine after shifting to Mumbai.There are numerous Gujarati restaurants and farsaan shops and I always manage to find something new every time I visit.Now I am completely in love with the Gujarati food ranging from their snacks like dhoklas, khandvi, pankis, theplas etc to the full fledged thali.

I was introduced to muthia by a friend after my marriage and she prepared lauki muthia in a microwave and I am hooked to it's taste from that time. I have posted a version of Muthia - Mooli Muthia,which is a healthy version using jowar flour and today I am posting the recipe of Cabbage Muthia which is prepared in a traditional way.

Muthias are steamed dumplings which is a good low fat snack which can be served at breakfast time or can be served as a tea time snack.I usually prepare them in large quantities and store them in refrigerator for 2-3 days and prepare the snack with it whenever required.I sometimes saute or shallow fry the muthias and add to the tomato- onion gravy to make a nice side dish or I also use them in kadhis.They taste nice in any of the forms.
Check out Cabbage Pakora recipe if you are interested.

Cabbage Muthia Recipe:

Serves 2

Preparation time: 15 mins | Cooking time: 20 mins | Total time: 35 mins + cooling time

Recipe Cuisine: Gujarati - Indian | Category: Snacks

Ingredients:

2 cups grated Cabbage

1/2 cup Besan(Chickpea flour)

2 tbsp Whole wheat flour

1 tsp Green chili paste

1 tsp grated Ginger

1 tsp Carom seeds(ajwain,optional)

2 tsp Kasuri methi

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

a pinch of Lemon Salt(citric acid)

a pinch of Cooking soda(optional)

1 tbsp Oil

1/2 tsp Sugar

Salt to taste

for Tadka:

1 tbsp Oil

2 Red Chilies broken

1 tsp Sesame seeds

1/2 tsp Mustard seeds

2-3 Green chillies,slit

few Curry leaves

Coriander leaves,to garnish

Method:

• Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough,softer than the roti dough.If your dough becomes very soft add a couple of tbsp of besan to it and mix well.
• Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins.
• To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
• Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
• Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
• Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
• Garnish with Coriander leaves.I did not use it,actually I forgot it.You can even add grated coconut for garnish if you want.

Serve them hot/warm with Green chutney and Meetha Chutney.

Notes:

• Prepare the mixture before you are ready to steam otherwise the dough will leave water if kept for long time.If the mixture becomes too soft add some more chickpea flour to it.You can even add a tbsp of fine rawa to the mixture.
• You can store the muthia in refrigerator for 2-3 days and can temper when needed.
• I add a pinch of cooking soda as it will make the muthia soft and fluffy.You can even use 1/2 tsp eno(fruit salt) instead of  cooking soda.It is entirely optional.
• I add carom seeds when I prepare anything with chickpea flour as it will yield in easy digestion.You can skip if you want.

Variations:

• You can use finely shredded radish or grated bottle gourd or grated zucchini instead of grated cabbage and follow the same process.
• You can also use jowar flour instead of besan(chickpea flour) for a healthy option.
• You can replace kasuri methi with the freshly chopped fenugreek leaves.

Technorati Tags: cabbage muthia,how make steamed muthia,gujarati snacks,low fat snacks,monsoon snacks recipes,low calorie snacks,gujarati snack varieties,cabbage muthiya recipe,easy snacks recipes

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Cabbage Pakora | Cabbage Pakoda(Fritters) Recipe

Monsoons have started and its pouring in Mumbai from the last couple of weeks.What would remind anyone if it is pouring heavily outside?Hot hot pakoras and garam chai right? exactly this is what we craved on one rainy evening and I prepared it immediately.Pakora|Pakoda or Bajji is a most popular road side snack in India and is loved by everyone.There are various kind of pakoras ranging from vegetables, greens to paneer, bread etc and the most popular ones are Mirchi Pakora|Mirchi Bajji,Onion Pakora ,Paneer Pakora and Bread Pakora.

My MIL is an expert when comes to pakoras,she can prepare a pakora out of any vegetable,such is her love for pakoras and the same love extended to her son.Though I prepare the pakoras very rarely as I do not like to prepare oil items more often but few times we cannot stick to our rules and during monsoons - I don't think that rule even works!!Today I am sharing a Cabbage Pakora(Cabbage Fritters) recipe which I prepared which few days before. 

Apart from Pakoras a bowl of hot piping soup and a warm bread is again a comfort food on the rainy days especially.If you are interested check out other Monsoon recipes ranging from tikkis, cutlets, chaats, soups, pakoras  and snacks recipe here.Clicking photographs has become a challenge these days,by the time I do my set up the rain starts and the whole house turns dark.If the weather permits with good lighting,I hope that I could add few more recipes to my monsoon special collection.

Check out few pakora recipes in my blog:

• Babycorn Pakora
• Stuffed Eggplant Pakora
• Stuffed Okra(Ladies finger) Pakora
• Oats Pakora
• Onion Pakoda/Crispy Onion Fritters

Cabbage Pakora | Cabbage Fritters Recipe:

Serves 2-3

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: Indian | Category: Snacks/Appetizers

Ingredients:

1 cup finely chopped Cabbage

1/2 cup Chickpea flour(Besan)

2 tbsp Rice flour

10-12 Cashew nuts,split into halves

2 Green chillies,finely chopped

2 tbsp chopped Coriander leaves

1/2 tsp Carom seeds(Ajwain)

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

1 tsp roasted Cumin powder(optional)

a pinch of cooking Soda

1 tbsp hot Oil

Salt to taste

Oil,to deep fry 

Method:

• In a big bowl  take chickpea flour and rice flour.

• Add finely chopped cabbage,coriander leaves,green chillies to it and mix well.Alternatively you can add salt to the chopped vegetables and leave it for 5 mins to let it release the water and then add chickpea flour and rice flour to it.
• Add all the masalas,cashew nuts,carom seeds,salt,cooking soda,ajwain and hot oil to it and mix well.

• Sprinkle some water to let the dough come together.Do not make the batter very thin as the cabbage mixture would leave some water.
• Meanwhile heat oil in a kadai for deep frying.
• Drop small portions of batter like pakora  into the hot oil and let them fry over medium flame until they are crisp.Flip them in between to let them fry evenly.Do no over crowd the kadai with pakoras,add 7-8 pakoras at a time.You can fry them for long if you want crisp pakoras or alternatively you can press the partially deep fried pakoras and deep fry again to get crisp pakoras.

• Drain the pakodas onto a kitchen tissue and repeat the same process with the remaining batter to make pakoras.

Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!!

Notes:

1. Along with cabbage you can add finely chopped onion to pakora.
2. You can replace cabbage with onion or spring onion or greens like spinach, amaranth, fenugreek leaves with a combination of onions.
3. I love to add cashew nuts to pakoras,it is entirely optional.
4. You can add chopped curry leaves and grated ginger to the pakora batter.
5. The addition of hot oil will make sure that the pakors would not consume more oil and also to  make them crisp.
6. You can avoid cooking soda if you want in the recipe,but it ensures a crisp and fluffy pakora.
7. Pakoras can be prepared small or big,it is your wish.
8. For those health freaks,you can make it low calorie version by baking them.Line a baking tray with aluminium foil and grease it slightly and drop small portions of pakora batter leaving some space in between them.Bake them in preheated oven at 160 deg C for 20-25 mins.Turn it once in between.Keep an eye after 15 mins,if you feel the pakoras are dry add few drops of oil before turning them to the other side.

Check out various deep fried snacks and low calorie snack recipes here.

If you are interested check out other Monsoon recipes ranging from tikkis, cutlets, chaats, soups, pakoras  and snacks recipe here.

Technorati Tags: cabbage pakoras,cabbage recipes,various pakora recipes,pakoda recipes,cabbage fritters,vegetable pakora,how to make cabbage pakora,innovative pakora recipes

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Baby Corn Pakora | Babycorn Recipes

Last week, I purchased a large quantity of my my favourite veggie, "babycorn" and used them in two dishes which I prepared, Babycorn Bell peppers Stir fry and Babycorn Capcium Gravy . I though saved a few, for making my favorite babycorn fritters (not the usual besan based pakoras) over the weekend.

 I dream about food at times and in one of those dreams , I had a mental note that I would have my sunday evening tea with those babycorn fritters.When I started blanching the babycorns and started preparing the batter, I realized that I have run out of maida (all purpose flour) which is essential for preparing these yummy fritters. I had to hence change my plans and converted them into these beautiful pakoras.These Pakoras look deceptive and look very much like our Mirch Bajjis becauss of their shape.Though I could not make what I wanted, we enjoyed these golden crisps with our cup of tea.I though plan to post those delicious Babycorn Fritters next time I prepare it.

 

Also check out other Babycorn recipes in my blog.

• Babycorn Capcium Gravy - a MUST try
• Babycorn Bell peppers Stir fry
• Babycorn Raw Mango Salad

Babycorn Pakora Recipe:
(Serves 2-3)

Ingredients:
12-15 tender Baby corns
Oil,to deep fry

for Batter:
1 cup Besan/Chickpea flour
1/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Turmeric powder
1 tsp Ginger-Garlic paste
1/4 tsp Garam masala (optional)
a pinch of Asafoetida or 1/2 tsp Carom seeds
1/4 tsp Baking soda
2 tsp hot Oil
Salt to taste

Method:

• Cut baby corns into 2 pieces lengthwise and par boil them in hot water with salt for 1-2 minutes.Do not boil for long.You can even add a pinch of turmeric powder while boiling them.Drain them and keep them aside.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.
• Hold the tips of baby corns and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

Notes:

1. You can use the same process for making pakoras like Cauliflower,Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices),Brinjal(cut into thin slices),Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as babycorn is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

You can try this for HOLI Snack,also check out other HOLI recipes here . If you have not decided your menu for Holi,go through my list and I hope it will help you in fixing your menu. I also recommend you try the famous Delhi style Matar Kachori and Alu ki Sabzi and pair it with Shahi Tukra which is ideal for HOLI breakfast/brunch and make it more special.

I could not stop myself from posting another pic for you all....

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Matar Kachori(Green Peas Kachori) and Alu Sabzi - Delhi style

I have mentioned in many of my posts that fried foods appear very rarely at home and when I make it we relish them to the fullest extent.TH has a profound love for Medu wada and Chole Batura,especially the way his mom prepares.Ohhh!! Did I tell anytime about my MIL's Chole Batura?? Hubby loves his mom's Chole batura very much and he always keep it as a benchmark when I prepare it;of course I do follow the same recipe and also learnt from her to please him.I have been planning to post my MIL's chole batura recipe from ages but somehow it never happened as we cannot control ourselves on the day we make it at home.I think I should be posting this recipe soon- stay tuned.

Coming back to today's post...during the green peas season we shelled several kilos of fresh green peas and I used them in various dishes. I  could not control myself to prepare this stuffed Matar Kachori which is a typical Delhi preparation.
This Matar Kachori is a cross in between regular khasta kachori and stuffed poori and is usually served as breakfast or evening tiffin.It tastes best when served with Aloo sabzi which is a thin alu gravy spiced up in masalas. Do definitely give this recipe a try if you love variety food and especially the typical Delhi style street food.However this needs a bit of preparation but its worth the effort.

You can check out other varieties using fresh Green Peas here:

• Matar Paneer
• Matar Mushroom Masala | Dhingri Matar 
• Pudina Fresh Peas Gravy   - highly recommended recipe
• Green Peas Usli-Karnataka Style 
• Methi-Peas Bath 
• Gobi Matar/Cauliflower-Peas Curry
• Methi Matar Malai 
• Peas Pulav

Matar Kachori Recipe:

(makes 12-14 kachoris)

source:Nita Mehta

Ingredients:

for dough:

2 cups All purpose flour(Maida)

a pinch of Baking powder

1/2 tsp Salt

2 tbsp Ghee

1/2 cup water to knead,approx

Oil,to deep fry

for filling:

2 cups fresh/frozen Grren Peas

2 tbsp Chickpea flour(Besan)

1 tsp Coriander powder

1/4 tsp grated Ginger

2 Green chillies,finely chopped

1/4 tsp Red chili powder

3/4 tsp Chaat masala

3/4 tsp Amchur powder

1/2 tsp Garam masala

1/4 tsp Cumin seeds

2 pinches Asafoetida(Hing)

1 tsp Salt,approx

1 tbsp Ghee

Method:

to prepare dough:

• Sift flour with baking powder and salt through a sieve.
• Add ghee and mxi well till it appears like bread crumbs.Knead well with water to a soft and pliable dough.Keep it aside for half an hour.

to prepare filling:

• Bring 4-5 cups of water with 1 tsp salt and 1 tsp sugar.Add peas to the boiling water and boil for 4-5 mins.Let the peas sit in hot water for another 10-15 minutes.Strain and keep aside.Mash the peas lightly with a back of a big spoon or a masher.
• Heat ghee in a kadai,add asafoetida and cumin seeds.
• Reduce the heat and add grated ginger,coriander powder and turmeric powder and fry for a minute.
• Add the chopped green chilli and fry again for a minute.
• Add slightly mashed peas to it and mix well.Fry for 7-8 mins on low heat until it turns slightly brown.
• Add the salt,red chili powder,chaat masala,amchoor powder,garam masala and besan and fry for another 2 mins.Remove it and let the mixture cool.

to make Matar Kachori:

• Heat oil in a kadai for deep frying the kachoris.
• Pinch a lemon sized ball out of the dough and flatten it to small poori.

• Fill  2-3 tbsp peas mixture and cover it to form a ball and flatten it slightly .Do not roll it much or do not keep it very thick.

 

• Gently drop 2-3 pieces at a time into the hot oil in kadai(depends on the size of kadai and quantity of oil you are using) and fry them until they turn brown.When you put the kachoris in oil you should keep the flame in HIGH and reduce it later and fry them on LOW flame until they turn brown.Flip it in between.

Serve it with Aloo Sabzi(recipe below),sliced Onions and North Indian Aam ka Achar or Mixed Veg Pickle.

Notes:

• The original recipe asked for 1/2 tsp baking powder and also mentioned to use warm water for kneading.As I wanted my kachoris to be neither too hard like a regular kachori nor too soft like a stuffed poori,hence I had done few changes like adding less baking powder and also used regular water in the recipe.It is your wish to adapt the recipe how you want.

Alu Sabzi | Thin Potato Gravy Recipe:

(Serves 3-4)

Ingredients:

3-4 large Potatoes

1 tsp Coriander powder

3/4 tsp Red chili powder

1 tbsp Aam ke Achar ka masala

1 green chilli,finely chopped

2 tbsp chopped Coriander leaves

1 tsp grated Ginger

1/2 tsp Turmeric powder

1/4 tsp Fenugreek seeds(Methi)

1 tsp Fennel seeds(Saunf)

3/4 tsp Cumin seeds

a fat pinch of Asafoetida

1 1/2 tsp Salt,approx

3 tbsp Ghee/Oil

Method:

• Pressure cook potatoes for 3 whistles and peel the skin and cut each potato into 8-10 chunks and mash pieces roughly.
• Heat ghee in a kadai and keep the flame on LOW and add asafoetida, cumin seeds, fennel seeds and fenugreek seeds.
• When the fenugreek seeds starts turning brown add turmeric powder,coriander powder and red chili powder and fry for 1 minute on low heat.
• Add aam ke achar ka masala and fry again for a minute.
• Add cooked potatoes and chopped green chilli,coriander and grated ginger.Stir fry on medium heat for 3-4 mins.
• Add 2- 21/2 cups of water and bring to a boil.Reduce heat and cook for another 10 mins.This gravy would be slightly watery than the regular gravies,so adjust the consistency accordingly.

Serve it hot with Matar Kachori /Poori.

Try this Matar Kachori with the aloo sabzi for this weekend brunch or breakfast.i would say it is the perfect way to start the weekend.One more look of this delicious Matar kachori with alu sabzi and mirch ka achar..I am hungry again seeing this pic!!

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