Ingredients:
- 2 cup Maida
- 1/4th cup fine Rava
- 2 tsp Salt
- 1/2 tsp whole Black Pepper (coarsely cracked)
- 1/8th tsp Baking Powder
- 2 tblsp Curd / Plain Yogurt
- 7 tblsp warm Water
- 4 tblsp melted Ghee / Oil
- Ghee / Oil for deep frying
Method:
- Mix the flour, salt ,cracked pepper and baking powder in a bowl.
- Add the ghee and rub between your palms until it takes the form of breadcrumbs.
- combine the curd with water and and form a pliable but firm dough using this liquid.
- Cover with the damp cloth and set aside for 30 minutes.
- Divide the dough into small balls and roll out all the balls.
- Heat the ghee / oil in a kadhai or deep-frying pan.
- Fry the rolled mathris in a batch over moderate heat.
- Do not allow the rounds to become brown, they should remain pale gold in color
- Remove and drain on paper towels.
- Repeat the process for frying all mathris.
- Well sealed, they will keep for 2-3 weeks.
Notes:
- You can add Methi leaves in this to get Methi Mathris.
Ingredients:
- 250 gms Paneer
- 1 cup Besan Flour
- 2 sp Rice flour
- 2 tsp Oil
- 1 1/2 tsp Salt
- 1/2 tsp Red chili powder
- 1-2 Chopped Green Chillies
- 1/2 cup Water
Method:
- Mix first set of ingredients well.
- Beat in a blender for 4-5 minutes.
- Let batter rest 1/2 hour in a warm place
- Cut the paneer into thick cubes.
- Sprinkle little salt, chili powder on the cubes
- Deep fry in oil
- Drain on paper towels and serve immediately.
- Serve the paneer pakora with coriander or mint chutney
Ingredients:
- 2 cups of boiled chopped potatoes
- 1 1/2 cup chopped onions
- 1/2 cup chopped coriander leaves
- 1 1/2 cup grated carrots
- 2-3 tsp red chilli powder/ fienely chopped green chilies
- 2 cups sev
- 6 cups of rice crispies (Pori)
- 10-15 rice vadas
- 3/4 cup sweet chutney
- 3/4 cup hot chutney
- 1/4 cup mint chutney
- 2-3 tsp chat masala
- Salt to taste
- 2 tablespoon of oil(optional)
- Juice of one big lime
- For Mint Chutney:
- 1/2 cup mint leaves
- Juice of one big lime
- Salt to taste
- 1 tsp chopped ginger
- 1 1/2 tsp chopped garlic
- 2 tbsp chopped onions
Method:
- Blend all the above to a smooth paste using some water.
- For each serving of the bhel puri, mix together in a individual serving bowl.
- One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev.
- Mix well. The rice vadas should be crushed before mixing
- them in.
Notes:
- you can use cooked peas also.
Images:
Ingredients:
- 100 gms Sago
- 4 - 5 green chilies
- 1/2 sp red chilly powder
- 1 onion
- 1/2 cup thick butter
- Salt
- Oil to fry
Method:
- Soak sago in thick butter milk for 2 hours.
- Cut onion, green chilies and add them with soaked sago and mix well.
- Add salt and red chilly powder and mix well.
- Heat oil and make bakodas
- Serve hot.
Images:
Ingredients:
- Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
- 250g Pani Puri or gol gappa
- 125g black chickpeas
- 100 gms steamed bean sprouts (lentils should just begin to sprout) - optional
- 125g potatoes, boiled and coarsely mashed
- 1 bunch of mint leaves
- 1/2 bunch of coriander leaves
- salt to taste
- 1/4 tsp chilly powder
- 6 tbsp pani poori masala
- mint chutney
- tamarind chutney
Method:
- Grind the mint and coriander leaves into a paste.
- Mix pani puri masala in 2 liters of cold water.
- Add mint and coriander paste and the ice cubes.
- Wash chick peas and soak overnight.
- Next day, boil in a pan or pressure cook with water and salt, until soft.
- Drain and keep aside.
- Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
- Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
- Top with a little mint and tamarind chutney.
- To eat, dip each gol gappa into the prepared water and eat.
Notes:
- If you want you can prepare mint and coriander paste and keep in the feezer.
- Or you can make cubes out of that paste and store them easily to use when ever you need.
