BREAD KACHORI / SNACK /TEA TIME

BREAD KACHORI

BREAD KACHORI is very easy snack that you never tried this type of kachori. Somewhere i saw and tried at home. Taste was awesome thats why i thought to share this bread kachori recipe. Let us see how to make this kachori.

INGREDIENTS:-

FOR OUTER COVER:-

* Boiled, peeled and mashed potatoes - 1 cup

*  White bread - 2

* Red chilli powder - 1/4 tsp

* Fennel seeds coarsely grind - 2 pinch

* Coriander powder - 1/4 tsp

* Finely chopped coriander leaves - 1 tsp

* Garam masala - 2 pinch

* Salt to taste

FOR FILLING:-

* Split skinless moong dal - 1/4 cup 

click on link to buy Yellow moong dal

* Oil - 1 tsp, Click to buy Refined oil

* Coarsely grounded coriander seeds 1/4 tsp

* Garam masala powder - 1 pinch

*dry mango powder - 2 pinch

* Coarsely ground fennel seeds - 1/4 tsp

* Salt to taste

* Black salt - 2 pinch

* Turmeric powder - 2 pinch while boiling dal

* Oil for deep frying

* Water as required

TO MAKE DOUGH FOR COVER BREAD KACHORI:-

1. Dip bread slices in water take them out immediately and squeeze them. 

2. Add these bread slices in boiled potatoes. 

3.After that add all the spices mentioned above to make the coat of bread kachori and knead it well, then cover and keep it aside. 

PREPARATION OF KACHORI STUFFING:-

1. Boil the moong dal in a pan with salt, turmeric powder and 2 cup of water till it becomes soft then drain out water from dal. Dal should not dissolve.

2. Heat oil in Kadahi on low flame then put coarsely grind fennel seeds and coriander seeds in oil

3. When they change colour, add boiled dal and the all the spices mentioned above for stuffing.

4. Mix it well and fry on low flame for few minutes.

5. Now stuffing is ready

METHOD OF MAKING BREAD KACHORI:-

1. Divide the dough into portions. Each portion should be equal like size of lemon), round these portions like a ball then press them into a small circle with the help of palm

2. Put some stuffing at the centre of the rolled dough circle and surround the stuffing by lifting up the sides of the circle.

3. Roll it with the help of palms to make it round like a ball. now a stuffed round packet is ready.

4. Now with the help of both palms press this stuffed round packet and roll out it into a thick poori or kachori. Repeat this process for remaining dough.

5. Heat oil in a pan on high flame, leave the bread kachori one-by-one in it and then fry them on low flame till they become crispy and golden brown from all the sides. 

FOR SERVING BREAD KACHORI:-

* Make a small hole at the centre of kachori and pour some beaten curd, mithi chutney and green chutney into it and sprinkle some chaat masala powder.

* Now Bread Kachori is ready to serve

NOTE:-

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SOYA NUGGET BALL CURRY RECIPE

SOYA NUGGET BALL CURRY RECIPE
WITHOUT ONION

Soya is rich in protein and calcium. Soya nuggets are easily available in markets. This recipe will provide you a procedure to make it tasty and healthy as well. There are many ways of making Soya nuggets recipe . Some likes tandoor chaaps, few likes fried masala chaaps but I prefer fried soya nuggets ball curry without using onion as it is healthy, tasty and light to eat it.

FOR MAKING SOYA NUGGET BALL 

INGREDIENTS:-

* Soya nuggets - 1 cup

* Besan - 2 tbsp 

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - less than 1/4 tsp

* Spinach - 1/2 cup chopped

* Asafoetida -1 pinch

* Cumin seeds - small1 tsp

* carom seeds - small 1/2 tsp

* Ginger - 1/2'' piece grated

* Green chilli - 2 finely chopped

FOR CURRY :-

INGREDIENTS:-

* Cabbage - 1 small piece grated in mixture approximately 2 cup

* Tomato puree - 1/2 cup 

* Curd - 1 tbsp

* Oil - 2 tsp

* Cumin seeds - 1/2 tsp

* Asafoetida - 1 pinch

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - 1/2 tsp

* Coriander powder - 1 tsp

* Coriander leaves chopped - 2 tsp for garnishing

* Ginger paste - 1 tsp

METHOD:-

1. In a medium pan boil 2 cups of water with 1/2 tsp of salt when water is boiling add soya nuggets and half cover the pan you’ll see soya nuggets gets double in sizes.

2. Take out the pan from the gas and strain all the water from the pan squeeze all the water from soya nuggets. Grind these nuggets in grinder

3. In a plate place all ingredients for making nugget balls as shown above picture. Mix it well and make ball  like a small  lemon size from this mixture.

4. Heat oil in a fry pan and fry all making ball and when it gets golden  colour. Take out nugget balls from oil and keep aside

METHOD:-

FOR MAKING CURRY:-

1. Put oil in a kadahi when oil gets hot,  add cumin seeds.

2. When it splutter put asafoetida and add grated cabbage  fry till it changes it’s color like pink.

3. Add ginger  paste fry about 1/2 min.

4. Add all the masala and fry well about 1 min or leave oils from masala

7. Add soya nuggets in the masala and fry for about 2 min.

8. Add 1 cup of water and close the lid until gravy doesn't mix  in soya nugget balls.

9. Turn the gas in medium low for 5 minutes then turn off the gas and wait 10 min.
10. Garnish with washed &  chopped coriander leaves.
11. Now ready to serve this  soya nugget balls curry with jeera rice or roti

SUGGESTIONS:-

  I used grated cabbage in spite of onion for curry, if you like onion then use onion for curry
As snacks or in breakfast you can also serve soya nuggets balls with Coriander chutney

NOTE:-

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HOME MADE DIET MIXTURE (SALTED) TEA TIME

HOME MADE DIET MIXTURE

However DIET MIXTURE is available in market but there is no comparison of home made. You can also make this at home very easily without any tension. i made it at home and it came out awesome. Let us see how to make diet mixture

INGREDIENTS :-

* Puffed rice(Murmure) - 3 cup

* Cornflake -1/4 cup

* Poha/ Chivda/rice flake -1/4 cup

* Peanuts - 1/4 cup

*Lotus seeds - 1/4 cup

* Curry leaves - 12 to 15 leaves

FOR TEMPERING:-

* Cooking oil -1 tbsp

* Turmeric powder - less than 1/4 tsp

* Salt to taste

* Chaat masala - 1/4 tsp

* Sugar - 1 tsp (optional)

* Cashew nut,  raisins and almond - as needed

METHOD:-

1. No need to microwave Kellogg's corn flakes due to its crispiness, otherwise normal corn flexes you will have to microwave for 1 minutes on high power. Spread 3/4 cup  of cornflakes on the turntable and microwave it. Please keep an eye that it is not getting burnt.

2. you can also roast in heavy pan or kadahi for 30 seconds on low flame and check it becomes crispy

3. Remove and proceed the same for puffed rice or murmure, puffed lotus seeds and peanuts one by one.

4. keep it in wide plate or bowl and let it cool down

5. Keep murmure on turn table and microwave it for 1minutes 30 seconds. Take out and mix it along with cornflakes

6. Then spread peanut and microwave it for 2 minutes 30 seconds

7. Heat oil in pan and switch off flame.

8. Add curry leaves, turmeric powder, salt, chaat masala in heated oil. Now mix everything very well in this species

9. Now DIET MIXTURE  is ready for tea time . ENJOY

NOTE:-

 I  want to give some tips to make this diet mixture at home

* Times varies based on the microwave and different ingredients, so you adjust your time according microwave and ingredients. i have given just  an idea that i used.

* When you microwave, make sure everything comes out crispy. Otherwise the whole mixture will become soggy in a day or two.

* Dry fruit, raisin and sugar can be added depending on your choice.

* Check its crunchiness by tasting it and then add to the mixture.

* If u don’t want to go for microwave option,u can either use deep frying or baking in convection mode.For baking in convection mode,preheat oven in 180c for 10 minutes.Then spread the cornflakes and bake for 4 minutes.Make sure u mix it once in awhile and also it should not be burnt.Keep an eye after 2 minutes.

* If u don’t want to microwave Murmure or puffed rice,cashews and peanuts. you can roast them in little oil or ghee and add to mixture.But make sure everything is crispy

* According your choice you can add poha or gram dal

* Check for taste. Store in a airtight container. It stays crispy for more than a week

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Thank you!

RAM LADOO RECIPE

RAM LADOO RECIPE

RAM LADOO is not sweet dish it is salty and sour recipe that is consumed with green and red tamarind chutney. It is available at every street corner of delhi. But we would make this recipe at home. Let us see which ingredients are required for this recipe.

INGREDIENTS:-

* Yellow Moong Dal - 100 gms (1/2 cup)

* Channa Dal - 50 gms. (1/4 cup)
* Salt -   as per taste)
* Green chilli - 2-3 (chopped)
* Ginger - 1" piece (chopped)
* Coriander leaves - 1 tbsp (chopped)

* Radish (grated)for garnishing - 1
* Oil - for fry.

METHOD:-

 HOW TO MAKE RAM LADOO

1. Wash and clean the channa or moong dal and soak them for 5-6 hours in the water.  

2. Drain  water from the dal and grind it without adding water to it ( do not grind it too much).
3. Take out the ground dal in a bowl and add salt to it along with green chilli, ginger and coriander leaves. 

4. Mix the ingredients well and add water to it. Beat the batter thoroughly till batter becomes light fluffy and creamy texture

5. Heat oil in a non-stick pan. Pick up a small portion of the dal mixture and pour it into the pan to fry giving it a round shape.

6. Keep on turning them and fry on a medium flame. Take out the fried Ram Ladoo in a plate and make more ladoo in the same way.
7. Garnish with grated radish and chopped coriander leaves on the top of ladoo
8. Serve the hot Ladoo with green chutney and grated radish to your family members.

RECIPE FOR GREEN CHUTNEY:- see recipe for green chutney

RECIPE FOR RED CHUTNEY:-

INGREDIENTS:-

* Sugar - 1 cup                                             

* Water - 1 cup
* Tamarind pulp - 1/2 cup
* Anardana powder - 1/2 tsp
* Salt to taste
* Mango powder -1 tsp
* Black salt -  2 pinch
* Roasted cumin powder - less than 1/4 tsp
* Coriander powder - 1/2 tsp

METHOD:-

1. Mix all ingredients in bowl and cook it on low flame  when it boils then turn off the flame
2. After cooling you can use on ram ladoo

NOTE:-

Green and red chutney should be watery consistency for RAM LADOO , according to that consistency you can add water
You have to semi-fry  pakoda, at the serving time again fry these pakoda
 Serve hot RAM LADOO with green and red chutney and garnish grated radish and chopped coriander leaves on the top

If you like my recipe pls leave me your comments.

PYAZ (ONION) KI KACHORI

PYAZ KI KACHORI

 Pyaz Ki Kachori is a very popular & delicious Rajasthani dish. It can be made at home and served as snacks or in breakfast. Its best compliment is with Aloo ki subzi. Let us see what ingredients is required for making Kachori.

INGREDIENTS:- 

* 2 Cup maida 

* 2 Tbsp ghee 

* 1 Tsp baking powder 

* Salt to taste

* Cold water for making dough

FOR STUFFING:- 

* 2 Cups finely chopped onions

* 1 Tsp nigella seeds (kalonji) 

* 2 Tsp fennel seeds 

* 2 Tbsp besan 

* 2 Tsp coriander powder

* 1 Tsp amchur powder

* 2 Tsp chilli powder

* Salt to taste

METHOD FOR MAKING DOUGH :-

** In a big bowl place maida , ghee , baking powder and rub it by using your fingertips. Knead dough adding little water at a time, keep the dough aside and let it rest for ten minutes

METHOD FOR MAKING FILLING:-

* Heat oil in a pan, add the nigella seeds, fennel seeds, and onions, mix well and saute on a medium flame for 5 minutes.

* Add the besan and spices and salt and cook on a medium flame for 2 minutes, keep stirring occasionally. Remove from flame and let it cool down .

HOW TO MAKE KACHORI :-

1. Now divide the dough it into equal portions, make smooth ball, then flatten and roll it evenly into circle.
2. Take one rolling dough and make an impression in the middle with your thumb to make it look like a small cup
3. Place some stuffing of onion  in the center.
4. Apply water on the edges to bring together all the edges and pinch them. Press the edges downwards below and roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.

5. Now heat a oil in a kadai and fry kachori one by one on a low medium flame fry till it become golden and crispy
6. Take out on a paper that absorb extra oil
7. Store in an airtight container when completely cool.

8. Serve kachori hot with some coriander chutney, tamarind chutney and aloo subzi depending on your choice

NOTE :-

If you like my recipe plz leave your precious comments. See recipe for aloo subzi
 http://aishvaryasbharrat.blogspot.in/2015/05/aaloo-ki-sabji-side-dish-potato-with.html

and for coriander chutney
http://aishvaryasbharrat.blogspot.in/2015/06/coriander-chutney.html

HOME MADE RAVA IDLI (SOUTH INDIAN DISH)

HOME MADE RAVA IDLI

RAVA IDLI  is quick and easy recipe. Neither to go for market nor to soak it overnight.We can prepare rava mixture at home without any tension. So let us see HOW TO MAKE IDLI FROM THIS MIXTURE

INGREDIENTS:-

* Rava (Semolina) - 1 kg

* Salt - 1tbsp

* Oil - 2 service spoon

* Mustard seeds - 1tsp

* Curry leaves fresh - 6-7

* Ginger grated - 1'' piece

* Gram dal - 1/2 tsp soaked in water

* Urad dal - 1/4 tsp soaked in water

* Coriander leaves  -washed & chopped

* Cashew nut cut into half in length

HOW TO MAKE IDLI MIXTURE:- Go to link

1. Heat oil in a pan. 

2. Put chana (Gram) and urad dal when it  get light roast, add mustard seeds, let it splutter.

3. Now add curry leaves, grated ginger and cashew nut then add semolina, coriander leaves and salt

4. Roast it for 1 or 2 minutes. Switch off the flame mix thoroughly this mixture

Now mixture is ready

HOW TO MAKE RAVA IDLI BATTER:- 

INGREDIENTS :-

* Rava - 200gm(2 cup)

* Curd - 200gm(2 cup)

* Water - 100gm(1 cup)

* Baking soda - 1/2 tsp

* Oil for greasing the idli stand

METHOD----- HOW TO MAKE RAVA IDLI 

1. Place suji in a bowl and add whisked curd in it

2. Mix well and leave the mixture for 20 minutes.

3.  Put baking soda into the mixture after 20 minutes and mix it well. Make sure that the mixture should not neither too thick nor too thin.

4. Take a cooker and pour 2 small glass of water in it. Let the water warm up.  

5. Meanwhile, take the idli stand and grease it with little oil. Pour the mixture with the spoon in the mold of the stand. You can make 12-15 idly at the same time depending on the size of the idli stand. 6. Keep the idli stand in the cooker and cover it with the lid without the whistle. The idli gets cooked in 8-10 minutes. 

7. Open the lid and check whether the idli is cooked properly from inside with the help of a fork. If the fork comes out clean then the idli is ready.

 8. Take out the idli stand from the cooker and let it cool down. 

9. Take out each idli from the idli stand with the help of a spoon and put them on a plate.

10. Rava Idli is ready. 

11. Serve it with sambar, coconut chutney.

NOTE:-

Your comments are most welcome.

BREAD ROLL COATED VERMICELLI (BREAKFAST) SNACKS

BREAD ROLL COATED VERMICELLI

BREAKFAST  SNACKS

Bread roll Coated vermicelli  is new & favourite snack for everyone . Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL COATED VERMICELLI

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable , cauliflower, capsicum, french bean,carrot

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multigrain bread
* 2 medium sized potatoes non sticky

* 300 gm paneer (cottage cheese)

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper

*  *1/4 tsp red chilli powder

* 1 green chilli, finely chopped
* 1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/ 4 tsp carom seeds

*1/4 fennel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

* 3/4 cup plain flour (maida)

*  vermicelli For coating

* Oil for frying

* Tomato ketchup to serve

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts with cottage cheese and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filing well.

* First of all cut the all sides of bread

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

* Take a slice of bread and dampen it with water,

squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover

make all bread rolls this way and keep aside. 

* Mix the plain flour very well in 11/2 teacups of water. Put some salt & black pepper

 

* Dip the cutlets in this paste and roll into vermicelli 

* Heat oil and fry these bread roll coated with vermicelli  till they become crisp and golden in colour on medium flame.

* Drain the bread rolls coated vermicelli on kitchen paper tissues to remove excess oil.

* Serve the bread rolls coated with vermicell with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

EGGPLANT FRITTER ( BRINJAL PAKODA ) BEGAN KA PAKODA

EGGPLANT FRITTER( BRINJAL PAKODA)

BEGAN KA PAKODA

BRINJAL is also called Eggplant or Began . BRINJAL PAKODA (FRITTER) is made a snack in India . Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil, changes the texture of the oil and every cooked item leave its flavour which doesn't bring the right taste of  pakoda, that we can call fritter as pakoda too. I prefer to cook at home and tasty enough  not to resist. 

Let us prepare BRINJAL FRITTER

INGREDIENTS:-

* 8-10 small brinjal cut into round shape

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour or cornflour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

* ¼ cup -Water

METHOD:-

* Place gram, rice flour or cornflour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip round piece of brinjal in batter 

* Place in Kadahi & deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakoda and place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot EGGPLANT PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these EGGPLANT PAKODA and share your comment 

NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

Garnish with coriander leaves, or nylon sev as u wish.

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

#SPINACH & #CHICKPEA , #GARBANZO BEAN #KABULI CHANNA (NUGGETS) #BALLS #SNACKS

SPINACH & CHICKPEA BALL(NUGGETS) SNACKS

SPINACH & CHICKPEA(WHITE KABULI CHANNA)is perfect nutritious snacks as breakfast. iron fortified Nuggets: These spinach and chickpea can be used as Falafel as well. Garbanzo bean is full of Protein and Spinach contains Iron, so it is better than any kind of fast food.It can be served in any type of party.Once someone tastes that would love to have again & again. Let us try to learn how to make SPINACH &CHICKPEA NUGGETS

INGREDIENT:-

* 2 cup of boiled & drain out from water chickpea (kabuli channa)

* 4 cup of raw spinach thick chopped

* 1tbsp of wheat flour

* 1 thick green chilli or jalpano

* 1/4 cup of flaxseeds or oatmeal

* 4-5 garlic cloves

* salt to taste

TO PREPARE BATTER:--

* 1/2 cup of cornstarch with salt to taste in a bowl

* 1/2 cup bread crumbs to coat

PREPARE SPINACH & CHICKBALL(NUGGETS)

METHOD :--

* Place spinach, chickpea, flaxseeds, green chilli & garlic cloves in a mixer 

* Grind it well and make thick batter without water

* Now mix wheat flour in it &keep aside this batter

* Place cornstarch in a bowl in liquid form with a little water for coating nuggets ball

* In another bowl put bread crumbs for making crunchy nuggets

* Start to make a ball like a small lemon from the batter and dip in cornstarch liquid. Cover around these nuggets with bread crumbs

FOR FRYING:---

* Heat oil in a kadahi (wok) on gas flame 

* Place these ready nuggets in kadahi & deep fry on low to medium flame till they become crunchy outside

* Now remove from oil & keep on kitchen tissue paper to remove excess oil

* Serve hot with green coriander chutney & tomato sauce

NOTE:---

Try and share your comments .Awaiting for your feedback.

BESAN (GRAM FLOUR) CHILLA

NUTRITIOUS

BESAN CHILLA

Besan chilla is complete nutritious snack.

Today I made for my husband's and son's favourite breakfast.It can be served anytime either breakfast or evening tea time.  Preparation for besan chilla is as follows : -

Ingredients:-

* Besan (Gram flour) -1cup,

* Turmeric powder- 1/4 tsp,

* Funnel seeds- half of 1/4 tsp,

* Carom seeds -half of 1/4 tsp,

* Red chilli powder -1/4 tsp,

* Asafoetida -1 pinch,

* Coriander powder -1tsp,

* salt to taste.

* All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, french bean ,spinach cut into small size,

* Ginger (grated),-1" piece,

* 2 Green chilli cut into very small piece.

* Coriander leaves -50 gm

METHOD: -

* Now in a big bowl mix all ingredients and all vegetables, green chilli & grated ginger in 1 cup of besan,

* Make a paste with help of water,consistency of batter should be thick like pakora batter

* Heat griddle (tawa) on high flame and put some oil to grease the tawa,

* Switch the flame on medium before you put the mixture on griddle.

* Put mixture on tawa and spread it in round shape properly,

* put some oil around chilla. when chilla gets colour change of colour brown. turn it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with green chutney or tomato sauce.

NOTE: -

Depending on your choice add vegetables or leave. Comments are welcome.

CRISPY PAKODE

CRISPY PAKODE

  

Ingredients :- 

1. Besan (Gram Flour) one cup.

2. Chidwa (Poha) called as splitter rice 1/4 cup.

3. 2 tbs peanut.

4. Spinach (Palak).

5. 2 Green chillies & grated ginger or paste.

Spices: -

1. 1/4 tsp turmeric.

2. Red chilli powder.

3. 1/2 tsp Coriander powder

4. Cumin seeds.

5. Carom seeds.
6. salt to taste

Instructions; -You can add or remove any spices according your taste.

Method: -

1. First  cut &wash spinach.Take a bowl & put besan,poha,crushed peanut,spinach.

2. Mix all ingredients above written according your choice.

3. Make a batter with the help of water. Consistancy should be thick not thin like a ribbon.

4.Heat oil in heavy surface frypan on gas stove.keep the flame medium.

5. Leave making a round ball of batter in heated oil.when pakode turn in tender colour.

6.Take out from oil.

7.Serve hot green chutney or tomato sauce.