Raw Banana Chips || Plantain Chips

My mum is too good at making 'vrat (fasting)' specials!!! I remember... one of my aunties (at in-laws) asked me to learn how to make raw banana chips (that too a vrat version) from my mum!!! When I visited my mum the following week... First thing I did was to bring a bunch of raw bananas from market and ask her to make chips for me :P

I didn't clarify that I was supposed to learn that too... but she's my mum after all!!! ;) She peeled the first banana n then kept directing me to do that. Also, she sliced one of them and demonstrated how to fry those chips n then handed over everything to me! Yes... I followed each of her instructions with full concentration and keeping all queries aside, I started munching a fistful of chips ;)

I was to return to my in-laws 2 days later and she packed those banana chips in air-tight container for me! I gave that container intact to aunty saying I made those ;) And she served those chips in small plates for everyone in-house. Fortunately, they all loved it... but fact was, I didn't do that all by myself! But yes, I didn't clarify at all... Took all the credits and passed it on to mum when I talked to her next ;)

After a long time, I felt like making them at home but wanted to make kerala style that I used to have a lot at school time! Off you go with a recipe of 'Raw Banana Chips':

INGREDIENTS:

5 Raw Bananas (or Plantains)

1/2 tsp Turmeric Powder

Salt, to taste

Oil, to fry

STEPS TO FOLLOW:

- Peel the raw bananas and wash them properly to get them clean.

- Pat dry with a kitchen towel and apply turmeric powder lightly over them. Keep aside for 5 mins.

- Cut them into thin (your preference on thickness) slices. 

- Heat oil in a frying pan and slide the slices of 1 banana at time. Keep stirring it in between.

- Deep fry till they are crisp in texture... You'll hear the crispiness while stirring. 

- Take them out to crumpled absorbent paper. Sprinkle salt when hot!

- Once cooled down to room temp, store them in airtight container!!! 

Chocolate Biscotti

Who doesn't love chocolates? I wanted to open my pack of cocoa powder for making something, but at first, I thought of using it in mocha only ;) Planned to bake chocolate cake several times, but didn't do that as well... Meanwhile, I came across a page where I read a monthly challenge posted for home bakers!!!

Immediately sent a request to join 'Baking Partners' group... And I received a confirmation email too within 24 hours by Swathi :) I would like to thank her for including me in this challenge...

Now being a part of this group, I was supposed to bake any/all of the given International goodies! I planned to make 2 of them but somehow couldn't manage the other one :(

Here is a recipe of eggless 'Italian Chocolate Biscotti' that I tried for the 1st time in my home-bakery!!!

Makes: 7-8 (1 log)

INGREDIENTS:

1 cup All-purpose Flour (Maida)

1 tsp Baking Powder

1/4 tsp Baking Soda

2 tbsp Cocoa Powder

1/4 cup Sugar

1/2 tsp Vanilla Extract

1/4 cup Chocolate Chips

1/4 cup Oil

A pinch of Salt

Water, as required

STEPS TO FOLLOW:

- Sieve maida, baking powder, baking soda and cocoa powder in a big bowl.

- Add rest of all ingredients in it and mix well.

- Knead a soft dough by adding water gradually into it. 

- Prepare a log out of it and arrange it on a lined baking tray.

- Bake it in pre-heated oven on 180° for around 20 mins. Then after, transfer it to a cooling rack and let it cool down to room temp.

- Cut the log into slices of your preferred thickness. 

- Bake them again in pre-heated oven for 10 more mins.

- Serve with a cuppa tea or coffee!!! 

SJ's NOTE:

- Once it's cooled down to room temp, can be kept in air-tight container for a week long.

- Add a fistful of almonds (or your choice of nuts) to add more crunchiness n flavors!

Methi Thepla

Again a comfort food from Gujju family!!! :) "Methi Thepla" is an authentic flat-bread prepared often for picnics, long distance travelling, monsoon, tea-time, tiffin box... You can call it 'Bread-Butter' for a Gujju! A dollop of 'Chhunda' (a kind of Sweet Mango Pickle)  and a thepla... and tummy full :) Spread it, roll it and enjoy....

I have had many different tastes and flavors of this traditional food too.. Crispy, soft, sweet, savory, fried, shallow-fried, pan-roasted, hot etc. etc... Here I have given a recipe of the one my mum used to cook... A little sweet and cooked on flat griddle with oil drizzles!!! :)

Makes: 6-7

INGREDIENTS:

1 cup Wheat Flour

3/4 cup Fenugreek Leaves

5-6 Mint Leaves

1/2 tsp Chopped Green Chillies

1 tbsp Yogurt

1/2 tsp Roasted Cumin Seeds

2 tsp Sugar

1/4 tsp Turmeric Powder

Salt, to taste

Cooking Oil, as required

STEPS TO FOLLOW:

- Mix wheat flour, cumin seeds, sugar, turmeric powder and salt all together in a bowl.

- Roughly chop fenugreek and mint leaves. Add them into the bowl along with chopped green chillies.

- Add around 2 tsp of oil into it and mix everything well. 

- Knead a soft dough using lukewarm water and cover it with a damp cloth. Keep it aside for sometime.

- Make lemon-sized balls out of the dough and roll them out to make around 7-8" in diameter. 

- Heat a flat griddle and put one onto it. Cook it for nearly 30-40 sec and flip it.

- Apply a little oil on partially-cooked surface and flip it again. Repeat the same process again.

- Cook it on both the sides evenly until golden-brown spots appear on it. Make remaining thepla the same way. 

- Methi thepla are ready to serve!!!

SJ's NOTE:

- Serving it with a cuppa tea and a pickle of green chillies is the best combo ever!!!

- My mum used to jaggery (not sugar) for a desi touch, but I don't much like it so replaced with sugar :) 

Chickpeas-Potato Patties

Protein packed, low fat and delicious patties to add a different element on your burger bun or pita bread! I have previously posted the recipe for Falafel and here is a sibling of that... 

Tiny chunks of chickpeas gives a lovely taste n texture to these patties and that worked for me! You can add finely chopped veggies (carrots, beans etc.) if you wish to make healthier one. I kept them simple n loved serving them as an appetizer or evening snack. 

Makes: 6-8

INGREDIENTS:

1 cup Boiled Chickpeas (Qabuli Chana)

1 Boiled Potato (medium)

1/4 cup Onion cut into thin strips

3/4 cup Breadcrumbs

1 tsp Roasted Cumin Powder

1/2 tsp Red Chilly Powder

1/2 tsp Mint Powder

2 tsp Lemon Juice

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Grind boiled chickpeas coarsely and transfer it to a big bowl.

- Mash boiled potato and add it along with onions into it. 

- Add 1/2 cup breadcrumbs with all spices and mix everything well.

- Divide the mixture in 6-8 portions.

- Give a desired shape to all patties and coat them with remaining breadcrumbs for extra crispness.

- Heat oil on a shallow-fry pan and put 3-4 patties at time.

- Let it be golden-brown and crunchy on both the sides. Take them out on an absorbent paper to drain excess oil and remain crunchy.

- Serve hot with Coriander-Mint Chutney!

SJ's NOTE:

- You can add fresh chopped mint leaves instead of using mint powder!

- Add more breadcrumbs if it's hard to shape the patties. 

- Arrange a lettuce on burger bun, put this patty and top up with your salad slices n cheese! Burger is ready to serve... 

Sending it to Sowmya's Healthy Diet- Lunchbox -Priya's Versatile Recipes and Guru's Cooking - Kids Special Event!!!

:

2-Seeds Crackers

It's about something that accompanies our cuppa tea at the best! Savory crackers with two of the most flavorful seeds widely used in Indian spices...

• Fennel Seeds
• Sesame Seeds

You know what, even if I make a jar full of these crackers, it hardly lasts for more than 3 days!!! We keep munching them anytime, especially when they are baked :) Yes... I preferred making a baked version rather than deep-frying them! Enjoy these yummy, light and super-aromatic "2-Seeds Crackers" with a cup of tea :)

INGREDIENTS:

1 cup Plain Flour
½ cup Wheat Flour

2 tbsp Butter (Chilled & chopped)

2 tsp Fennel seeds (palm-crushed)

2 tsp Sesame seeds

½ tsp Black Pepper Powder

Salt, to taste

Ice water, as required

Cooking oil spray

METHOD:

- Mix plain flour, wheat flour and butter to form fine crumbles.

- Add fennel seeds, sesame seeds, black pepper powder and salt into it and mix well.

- Knead a medium-soft dough using ice-water.

- Cover it with lid or plastic wrap and keep aside for 10 mins.

- Divide it into 3-4 portions and roll them out with 2 mm thickness.

- Cut them using your favorite cookie-cutter :)

- Arrange all of them on a lined baking tray and bake them for around 15-20 mins till they are crisp in texture and golden-brown in color.

- Cool them to the room temp and store!

SJ's NOTE:

- Reason behind using ice-water for kneading dough is to make these crackers crisp.

- Crushed pepper corns can be used instead of black pepper powder :)

- You can simply put a wax (baking) paper or grease a baking tray to line it!

Dalwada

Yesterday only we saw the news of 'Monsoon in India' on one of the Indian news channels here! And while talking to family, they all talked about mouth-watering munching - 'Dalwada', something that's very well-known monsoon bites!!! And on my husband's special demand, I made them right in the evening :P

Though nothing can beat the one I used to have at 'Dalwada at Gujarat College', my version was nearly the same (except the difference in using chillies). Try out this easy to follow recipe of yummyyyyy rainy-season munching! :)

Makes: 25-30

INGREDIENTS:

1 cup Mung Dal with skin (Green Gram)

1 fistful Chana Dal (Bengal Gram)

1 tbsp Ginger-Garlic Paste

1 tbsp Chopped Coriander Leaves

A pinch of Asafoetida (Hing)

1/8 tsp Baking Soda

Salt, to taste

METHOD:

- Wash and soak both dal in plenty of water for around 4-5 hours.

- Drain and rinse with fresh water and grind them coarsely using food processor or mixer grinder. Add a little water only if required. 

- Transfer them to a big bowl and rest of all ingredients into it (except baking soda).

- Mix it well and add baking soda just before you start frying. Whisk the batter well.

- Heat oil in a deep-frying pan and put a tablespoon full of batter 6-7 times in one batch.

- Deep-fry them till they are crisp and brown in color. Take them out on absorbent paper to drain excess water and keep them crunchy.

- Serve hot with onion juliennes, fried green chillies and a cuppa tea :)

SJ's NOTE:

- I can't have too much spicy food, so I avoid using green chillies totally. You can add finely chopped green chillies in batter according to your taste.

- Soak onion juliennes in a little salt and lemon juice for a while before serving!  

Baked Potato Wedges

I'm a potato-lover!!! And most of the people do... :P I'm sure in case of kids, you'll never find one who doesn't like potato, specifically french fries or potato wedges :) But we avoid having them much due to deep-frying process, which is quite unhealthy to have often!!! 

Here is a solution for that - "Baked Potato Wedges", a spicy and tangy potatoes cut into wedges always satisfy my cravings for fried version of it! You can make them using your favorite herbs n spices too... 

Makes: 16 wedges

INGREDIENTS:

2 Potatoes

1 Garlic Clove

1 tsp Oregano

1/4 tsp Red Chilly Flakes

Salt, to taste

1 tbsp Olive Oil

1 tsp Lemon Juice, to serve

METHOD:

- Wash and peel the potatoes and cut them into half vertically.

- Cut them again into half (2 times) and make equal 8 wedges.

- Parboil these potato wedges in boiling water for around 5 mins.

- Drain excess water and transfer them to a mixing bowl

- Add erst of all the ingredients and mix well.

- Line a baking tray with wax paper and arrange these wedges over it.

- Bake it for 20-25 mins on 200 degrees. 

- Drizzle lemon juice just before serving them!!!

Mysore Bonda

I thought of trying it out for so many times before, but every-time felt it to be oily n heavy to have! Yesterday, I wanted to celebrate being a winner of 'Healthy Bites' competition - by making some unhealthy (oily) food ;) Kidding!!! Anyways, I was going to make this as I soaked urad dal before I got to know the results of that food-contest :P

Made around 20-22 bondas, 1/4th of which we finished in pre-dinner munching only :P It's very much similar to 'Menduwada' if I exclude a few things in batter. But believe me, now I have become a big fan of this  super-yummy 'Mysore Bonda' and will make it every now and then!!!

Makes: 20-22

INGREDIENTS:

1 cup Urad Dal (Skinless Black Lentils)

2 tbsp Rice Flour

2 tbsp Chopped Onions

1 tbsp Chopped Coriander

1 tsp Grated Ginger

1/2 tsp Crushed Peppercorns

Salt, to taste

A pinch of Baking Soda

Oil, to deep-fry

METHOD: 

- Soak urad dal in bowl of water for 2-3 hours. Then after, drain excess water.

- Grind it to make a smooth batter (Add 2-3 tsp of water only if required)

- Add all other ingredients except baking soda and mix well. Keep it aside for 10 mins.

- Just before frying, add baking soda into it and whisk it well for 2-3 mins. 

- Heat oil in deep-frying pan and put big spoonful of batter to make 5-6 bondas at a time. 

- Fry till golden-brown in color and transfer them to absorbent paper to drain excess oil to keep them crisp.

- Serve hot with yogurt chutney or cuppa tea!!! :)

SJ's NOTE:

- Chopped curry leaves (3-4) definitely enriches the flavor of any South-Indian dish, so add if you prefer!

- Optionally, finely chopped green chilles and dessicated coconut can be added as well. 

- Can be served with Sambhaar or Coconut Chutney too!

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Kothmir ni Puri || Coriander Crackers

Makes: 30-35

INGREDIENTS:

2 cup Whole Wheat Flour

1 cup Chopped Coriander Leaves

1 tbsp Cooking Oil 

1/2 tsp Cumin Seeds

1/2 tsp Crushed Peppercorn

Salt, to taste

Oil, to deep-fry

METHOD:

- Take everything except oil in a big bowl and mix well. 

- Knead a medium-hard dough by adding water (approx 1/2 cup) as required. 

- Cover it with a lid or plastic wrap and let it rest for half hour.

- Divide the dough in 30-35 balls of equal size.

- Roll them out to make around 4" in diameter with medium thickness.

- Heat oil in a deep-frying pan on low heat and drop 4-5 puris at times carefully. 

- Flip them around and fry till golden on both the sides with crispiness.

- Take them out on absorbent paper and cool it down to room temp.

- Store it in air-tight container, to keep munching for next 4-5 days!!! :)

SJ's NOTE:

- Alternatively, you can use a cookie-cutter to cut them all in equal shape n size!

- You can make the same crackers using spinach or fenugreek leaves as a replacement for coriander leaves.

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Besan Toast

Make your tea-time perfect with a dish of "Besan Toast", which is quick and easy to make! Core-vegetarian may consider it an 'Egg less savory french toast" :) 

Since I've watched the movie 'Band Baaja Baarat', I've been a big fan of Bread Pakoda, but making it everytime goes heavy n unhealthy for health :( So, I found an alternate which tastes very similar to that deep-fried version ;) Have it as a morning breakfast, evening snack or monsoon munching... Entirely your choice!!!

Off to recipe now... 

Makes: 10

INGREDIENTS:

5 Wheat breads

1 cup Chickpea Flour (Besan)

1/8 tsp Ajwain (Carom seeds)

1/4 tsp Red chilly powder

1 tsp Coriander powder

A pinch of Garam Masala

1/8 tsp Fruit salt (Eno)

Salt, to taste

Canola Oil, to shallow-fry

METHOD:

- Take besan and all spices in a bowl and mix well.

- Make a thick batter by adding water gradually.

- Trim edges of all breads and cut them diagonally in triangle shape.

- Heat a tsp of oil on flat pan. 

- Dip each bread triangle in prepared batter and shallow-fry it on pan till golden-brown on both the sides.

- Serve hot with ketchup! :)

SJ's NOTE:

- Additionally, mix finely chopped onions and coriander to get more flavors :)

Monsoon Munching

A year back in India, nothing was better than sitting in cozy corner of my room next to window while raining outside! A cuppa kavah or ginger tea with a plate of hot pakodas!!! 

Call it "Fritters" or "Bhajiyas" or "Pakodas"... 

It's just the best thing to have for munching! Something that makes it very special is the batter made from gram flour or rice flour or corn flour with a mix of Indian spices... Ummm, It's a rainy week here and I started craving just by a thought of it! :P 

A number of ingredients can be used to make different types:

• Mix veggie Fritters
• Aloo Bhajiya (Makes me remember Raipur Bhajiya)
• Gobhi Pakoda
• Corn Fritters
• Spinach Pakodas (My mum used to make for Thakorji's Patotsav)
• Banana Fritters
• Onion Bhajjis (Monsoon special)
• Paneer Pakodas
• Bread Pakodas....!!! 

Huh... Yummy pakode ki kasam... I'm drooling now :P

All above specified fritters fall in major 2 categories... Either they can be batter-dipped or spoon-fried! 

Batter-Dipped -- A batter of pouring consistency is prepared using flour and spices. Core-ingredient is dipped into it to coat well and then deep fried! i.e. Potato Bhajiya, Gobhi pakoda... 

Spoon-Fried -- At times, all ingredients are chopped and added to a batter of dropping consistency with spices. Mixed well and deep-fried a spoonful at once. i.e. Onion Bhajji, Mix veggie fritters...  

I usually add a pinch of bicarbonate soda in the batter to make my fritters fluffy! I can't actually define the taste of any sort of fritters.. but to tag a few words, I would say "Crunchy outside", "Melting inside", "Fluffy", "Spicy"!!! 

Many people don't prefer using the same oil that was used to fry fritters! What I do is... I strain it once it's cooled down to room temp and store this flavor-infused oil in air-tight container to use making something with robust flavors like thepla :P

Now lemme come to the point... I know each one of you must have a special memory linked to this season... Share it with SJ's Food Court just now!!! 

Dry Kachori

"Kachori" - the name itself takes your taste buds straight to a street-vendor, selling kachori chaat with toppings of yogurt, tamarind chutney, green chutney, nylon sev, onions n chat masala!!! It sounds drool-worthy, isn't it??

I always remember my aunt (whom I call my very dear friend) when I plan to make any type of kachoris, as I believe she's the best in making it!!! Huh... I'm missing those "Aloo Kachodis" with an authentic Rajasthani flavor which she used to make every now and then for us :)

But today, it's going to be a little different version!!! If you're in search of the best accompaniment for a cuppa tea, your search ends here... I have got an easy process for you to make deep-fried puffed, crisp, golden-brown, spicy & tangy balls - "Dry Kachori".

Makes: 15

INGREDIENTS: 

For Crust--

1 cup Plain Flour

2 tbsp Cooking Oil

Salt, to taste

For Stuffing--

1/2 cup Besan

1 tbsp Tamarind Paste

1/8 tsp Turmeric Powder

1 tsp Red Chilli Powder

1/2 tsp Garam Masala

1/2 tsp Amchur

1/2 tsp Sesame Seeds 

2 tsp Fennel Seeds

2 tbsp Sugar

Salt, to taste

Oil, for deep frying

METHOD:

- Heat 1 tsp of cooking oil in a pan and roast besan (chickpea flour) till it slightly changes color and releases wonderful aroma.

- Transfer it to a big mixing bowl and add all stuffing ingredients into it. Mix everything well. 

- Mix plain flour (maida), salt and oil in a bowl. Add lukewarm water as required and knead a soft dough. Keep it aside to rest for 15 mins.

- Then divide it into 15 small lemon sized balls. Roll out each of them into a thick puri of 4"-5" in diameter.

- Put a spoonful of stuffing in center of puri. Wrap it around and make sure to form a completely sealed ball. 

- Heat oil in a deep-frying pan on medium flame. Carefully place 4-5 balls in it and deep fry over low flame only. Once they turn light brown, take it out to a paper towel to absorb excess oil. Follow the same process for rest of the balls too.

- Crispy and tangy dry kachori is ready to serve with green or tamarind chutney. 

SJ's NOTE:

- You can add chopped dry-fruits for a variation in this recipe, to make "Kathiyawadi DryFruit Kachori" :)

- The only reason behind frying kachoris on low flame is to make crisp outer crust and soft inner side. If flame is high for frying, it will create bubbles on outer surface and it will be a little under-cooked inside.

- A delicious snack that can be stored in an air-tight container for around 15-20 days. 

If not dry kachoris, you have got n number of options: Aloo Kachori, Peas Kachori, Pyaaz Kachori, MungDal Kachori, Lilwa Kachori and many more...

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:

 

Mund Daal Dhokla

INGREDIENTS:

1 cup Mung Daal with skin (Green)

1/4 cup Urad Daal

1/2 cup Yogurt

1 tsp Ginger-Garlic paste

1/2 tsp Fruit Salt (Eno)

Salt, to taste

For Tadka--

3 tsp Cooking oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/4 tsp Sesame seeds

For Garnish--

2-3 tsp Chopped coriander

METHOD:

- Soak mung daal and urad dal in water for around 1-2 hours. 

- Drain water and then grind it to make a batter by adding water gradually as required.

- Transfer it to a big bowl and add yogurt, ginger-garlic paste, green chillies into it.

- Mix well and make a smooth batter. 

- Add fruit salt into it and whisk it for a while, which will help making a batter fluffy.

- Grease a steamer plate or big thaali with 2-3 drops of oil.

- Pour this mixture in it and spread it evenly. 

- Steam it* for around 20-25 mins on medium-high flame.

- Then, let the plate rest for 10 mins and cut into a diamond shape. 

- Heat oil in tadka-pan and add mustar, cumin seeds. When it stops crackling, add sesame seeds and immediately pour this mixture on dhokla pieces. 

- Garnish with chopped coriander and serve it anytime :)

SJ's NOTE:

* Usually, a steamer is used for this dish! But alternatively, boil 4-5 cups of water in a big broad-pan. Keep something flat as a base to support and arrange a thaali (with dhokla batter) on it! 

- This dhokla tastes yummy with a pinch of 'pickle masala' mixed in oil!!! :)

Dakor na Gota

A secret treasure from traditional Gujju kitchen!!! "Dakor na Gota" - The most authentic and popular "Farsaan" from a village of Dakor :) 

Back in Gujarat, you will get an instant mix packets of this at most grocery-shops... But here is how you can easily bring the same taste in your home-kitchen!!!

Makes: 12-15

INGREDIENTS:

1 cup Besan

1/2 cup Fine semolina

1/4 tsp Green chillies (finely chopped)

1 tsp Ginger paste

1/2 tsp Sesame seeds

1/2 tsp Fennel seeds (crushed)

1/4 tsp Fruit salt (Eno)

1/4 tsp Black pepper (crushed)

1/2 tsp Coriander powder

1/4 tsp Garam masala

3/4 cup water

Salt to taste

Oil for deep-frying

METHOD:

- Take besan, semolina and all dry ingredients in a bowl and mix well.

- Add green chillies, ginger paste along with water and make a batter with dropping consistency.

- Heat oil in deep-frying pan.

- Add fruit salt in batter and whisk it well to make it a little fluffy.

- Drop a spoonful of batter in hot oil and deep-fry them till golden in color.

- Drain on absorbent paper and serve hot with your favorite chutneys!

VARIATIONS:

- Add fresh fenugreek leaves (chopped) to make a very authentic version - "Methi na Gota"

- Chopped spinach leaves also gives a nice flavor to simple fritters.

SJ's NOTE: 

- Prepare this batter half hour before you actually plan to make it.

- It goes well with Imli ki Chutney, but can be served with a thick yogurt kadhi (just as served in Dakor)

Linking this recipe to UK-Rasoi's Event:

Masala Thepla

Breakfast? Tiffin-box?? Long-distance journey??? All problems... One solution!!! 

Roll it with Chhunda... Have it with 'Chai ki Chuski'... Or grab one with 'Chilled Yogurt'.. It gives a quick bite at anytime with the feel of eating something substantial! To me, it reminds of all long train journeys... :) 

 "Masala Thepla", one of the very famous traditional Gujju food... 

Makes: 10

INGREDIENTS:

2 cups Wheat Flour
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Ajwain
A pinch of Hing
1 tbsp Oil + For cooking

METHOD:

- Mix all the ingredients (optionally can pick one from variations) and knead a soft dough using water.
- Let it rest for 10-15 mins and divide the dough in 10 equal balls.
- Roll each of them medium-thick and 7-8" diameter in size.
- Place it on hot tava and cook it for around half min each side.
- Drizzle very little oil and roast to make golden brown on both the sides.
- Serve with a cuppa tea!!!

VARIATIONS:

- Minced Garlic
- Grated Bottle Gourd
- Fresh / Dry Fenugreek Leaves
- Spinach Leaves


SJ's NOTE:

- Can be stored easily for 4-5 days!
- Use aluminium foil to store it in air-tight container to prevent them drying out.

Namakpara

INGREDIENTS:

1 cup wheat flour
1/4 cup semolina
1/4 tsp ajwain
1/4 tsp cumin seeds
1/8 tsp turmeric powder
1/4 tsp red chilly powder
A pinch of hing
Salt to taste
2 tbsp ghee
Oil to fry

METHOD:

- Combine initial 8 ingredients in a bowl and mix well.
- Add ghee to the mixture and mix to form crumbles.
- Knead a soft dough using lukewarm water and keep it aside for 10-15 mins.
- Heat the oil in a deep frying pan on medium flame.
- Roll a big roti (medium-thick) and cut into strips or diamond shape.
- Deep fry them until golden brown color on both the sides.
- Drain excess oil by putting them on kitchen tissues and cool down to room temp.
- Store in an air-tight container.

SJ's NOTE:

- Maida or a combination of maida & wheat flour can be used for dough.
- To make this crunchy snack more flavors, you can add kasoori methi as well.
- For quite a new version, Indian spices can be replaced by dried oregano & chilly flakes.

Bhakharwadi

Originally from Maharastra but pretty much famous in Gujarat... Spicy and bite-sized... Deep-fried munching that can be easily found at any farsanwala??? Anyone can guess.... it's "Bhakharwadi"!!!

I always found making it in-house is a tiresome job to do in kitchen!!! And I know... everyone thinks the same. I never knew it was that easyyyyy :) Just gave it a try and you can see the result here...

Makes: 25 (medium-sized)

INGREDIENTS:

For Dough--

-------------

1/4 cup Wheat Flour

1/2 cup Besan

1/4 cup Semolina (fine)

Salt to taste

A pinch of Hing

1 tsp Oil

For Filling--

-------------

1/2 cup Desiccated coconut

2 tbsp Lemon juice (or tamarind paste)

1/2 tsp Red chilly powder

1/4 tsp Turmeric powder

2 tsp Goda Masala (1/2 tsp Garam Masala with 1/2 tsp sesame seeds can be used as an alternative)

1/4 tsp Cumin powder

1/2 tsp Coriander powder

1 tbsp Fennel seeds (freshly ground)

1/2 tsp Besan

2 tsp Lemon juice

Oil to fry

METHOD:

- Mix all 3 flours, salt, oil and hing in a bowl. Knead a not-so-soft dough using water and keep aside for around 15 mins.

- Take all the ingredients of filling in a bowl and mix well. This mixture will be a little moist due to lemon juice.

- Make 3 equal sized portions of dough and roll each of them using wheat flour for dusting.

- Take each one of them on flat surface one after another and follow the below given process:

• Spread the filling mixture on it and press it gently to make it stick on the surface.
• Start rolling it from one side to other tightly and make a stiff roll.
• Make a slurry of besan and lemon juice and seal the open edge with it.
• Cut the extra part from both the sides and then cut the roll into pieces keeping the size equal.
• Take a drop of slurry and apply on both the open sides of piece.

- Heat the oil in deep frying pan and fry 5-6 pieces at time till crisp and golden brown.

- Cool down to room temp and store these "Bhakharwadis" in air-tight container.

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:

Thaalipeeth

Makes: 6-7 nos. 

INGREDIENTS:

1/2 cup Whole wheat flour

1/2 cup Bajri flour

2 tbsp Jowar flour

2 tbsp Besan

2 tbsp Rice flour

1 tbsp Udad flour

1/2 cup Chopped spring onions (greens)

2-3 Chopped green chillies

Salt to taste

1/4 tsp Turmeric powder

Oil as required

METHOD:

- Mix all flours in a big bowl along with salt and turmeric powder.

- Put 2 tsp of oil into it and add spring onion greens. Add enough water and 1 tbsp oil and knead into a soft dough. 

- Place a plastic bag (thick one) on flat surface and apply a drop of oil over it. 

- Take a portion of dough (small ball sized) and spread with finger tips on plastic surface. Tap it with drops of water to make paratha-size.

- Make a small hole in the center of it and transfer it onto hot tawa. 

- Roast it like paratha only and put some oil in hole to cook it evenly. 

- Flip it around and follow the same procedure. 

- Serve hot with a cuppa tea... :) 

Masala Puri

My husband simply loves a very classic Indian bread - "Puri" :) Even I do.. but more when I'm looking forward to serve a quick breakfast or meal... :P

Here are few different versions of the "Puri":

- A version without spices in it, is best to be served with Kheer or Halwa...

- Puri pricked with fork to make it flat, is used as a Chaat-Puri! 

- Quite crispy and tiny ball one, serves the best ever Street-Food "Panipuri"!

A round puffed up ball, that too a little chatpata... works great with any Indian Gravy!!! A classic combo that  any Gujju will love to have: "Poori-Bhaaji" (Puri with dry potato subzi) 

Makes: 15-16 puris

INGREDIENTS:

2 cup Wheat flour

3/4 cup water

1/2 tsp Salt

1/4 tsp Turmeric powder

1/4 tsp Red chilly powder

METHOD:

- Mix wheat flour and all the spices in a bowl.
- Add 1 tsp of oil into it and mix well.
- Knead a soft dough by adding water gradually in it. At the end,
- Divide the dough in portions of equal size.
- Roll each of them medium-thick to around 5-6 cm in diameter.
- Heat oil in deep-kadai and fry 2-3 puris at a time.
- In around 5 secs, it will puff up then turn it to make light crisp and golden-brown on both the sides.
- Serve with any gravy you love... :)

Aloo Pauwa

INGREDIENTS:

Medium-thin pauwa (flattened rice)

Boiled n cube cut potatoes

Chopped Capsicum

Chopped Onions

Chopped Tomatoes

Chopped Coriander

Lemon Juice

1/2 tsp Sugar

Salt

Turmeric Powder

Mustard Seeds

Hing

Oil

METHOD:

- Rinse pauwa nicely and keep it aside for 10 mins.

- Heal oil in kadai and add mustard seeds and hing.

- Let it splutter well and add chopped capsicum & onnions.

- Saute it for a while and add potatoes & pauwa.

- Add salt, sugar, turmeric powder, lemon juice and mix well.

- Garnish with chopped coriander, tomatoes and serve hot.