Bedmi Puri

Time 30 min.

Ingredients

Wheat flour 2 cups

Semolina / Rava 1/2 cup

Oil 1 tablespoon for making dough

Water per requirement to make stiff dough

Oil for deep frying

Sesame seeds 1 tsp

For Moong daal mixture

Moong daal 1/2 cup 

Ginger 1/4 inch

Red chili powder 1/4 tsp

Garam masala 1/4 tsp 

Cumin seeds 1/4 tsp
Fresh coriander 1 tsp

Salt as per taste

Method
Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.

In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.

Tip

You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

Onion Mini Samosa

Time 45 min

Ingredients

For wrapper
Maida/ All purpose flour 1/2 cup
Salt 1/4 tsp
Water 1/2 cup (1 tsp less)
For the filling

Chopped onion 1/2 cup

Poha 1/2 cup

Chaat masala 1/2 tsp

Coriander 2 tsp

Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste

Paste
Wheat flour 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.
Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

First mix onion and poha, then add remaining ingredients, mix well. Keep it aside for 15 min.
Actual method

Cut the wrapper at the center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close the ends. Deep fry till golden in colour. 

Paneer Fingers / Paneer Pakoda

Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.

Kadabu

Time 15 min

Ingredients

For stuffing

Chana daal 1 cup

Jaggery 3/4 cup or more as per the taste

Cardamom / Velchi powder 1/2 tsp

Dough

Wheat flour 1 cup

Semolina 1 tsp

Oil 2 tsp

Water 1/2 cup

Salt to taste

Oil for frying

Method

For dough

First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 

Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.

Actual method

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Kalela Fritters / Bhajis

Time 20 min

Ingredients

Bittergourd 2-3 small size
Gram flour (Besan) 2 tbsp

Makai flour 2 tbsp
Rice flour 2 tbsp
Red chili powder 1/2 tsp

Turmeric Powder 1/4 tsp

Water 3-4 tbsp or more

Pinch of baking soda

Salt to taste

Oil fry frying

Method

Make thin slices of bitter gourd. Apply turmeric powder and salt. keep it aside for 15 min.
To make batter, mix all ingredients (keep in mind that you had added salt to bittergourd too) in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Then take one slice apply batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Homemade Tortilla Chips

Time 25 Min

Ingredients

Maize flour 1.5 cups
Wheat flour  0.5 cups
Cornflour 1 tbsp
Cumin coraindar powder 1/2 tsp
Chili powder 1/2 tsp
Mixed herbs 1/4 tsp
Salt to taste
two pinch of Black salt
Oil for frying
Warm water 1/2 cup or more

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough hard by adding warm water.  
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin tortilla of 7-8 inch in size. First roast each tortilla till it is becomes very light brown in colour. Keep it aside. Repeat the process. Then take entire bunch of tortilla cut it into triangular shapes. Deep fry in oil. Or you can bake at 200 degree for 7-8 min.

Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min

Ingredients

Sweet potatoes boiled, peeled and smashed 1 cup

Green Chilies 2

Curry leaves 3-4

Coriander 1 tbsp

For tempering

Oil 1 tsp

Cumin Seeds 1/4 tsp

For Batter

Shingada peeth 1/2 cup

Salt to taste

Pinch of baking soda

Method

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.

Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.

Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Chakali

Time 45 min

Ingredients

Chakali flour 5 cups (approximately 500 gms)

Oil  12 tsp 

Salt to taste

Red chili powder 2 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Sesame seeds 1/2 tsp

Ginger garlic paste 1/2 tsp

Water 2 cups (approximately 400 ml) + 1/2 cup or less

Oil for deep frying

Method

Heat 2 cups of water in a big vessel. Allow it to boil. Then add all ingredients except flour. After the mixture is boiled add chakali flour, mix well then immediately switch off the flame. Remove from stove cover with lid. Keep it for 10 min. Then add water spoon by spoon  and knead the dough, add salt or red chili powder if requires more at the time of kneading. Dough should be not too tight or loose like bhakari peeth. Then insert dough in chakali press machine, move your hand in circular manner and make chakalis. Deep fry till light brown in colour. Fry 1-2 chakalis first then again adjust the salt and red chili powder as per your taste in the dough. In half kg chakali flour you can make medium size 60 chakalis.

Tip

Before kneading dough i taste the salt and red chili powder of the mixture

Paneer Cornflakes Starter

Time 20 min
Ingredients
Finely chopped spinach 2 cup
Paneer 200 gms
Boiled & smashed potato 2 large
Chopped onion 1 large
Chopped coriander leaves 3 tbsp
Chaat masala 1 tsp
Pepper powder 1/4 tsp
Ginger paste 1/4 tsp
All purpose flour / Maida 4 tbsp
Cornflakes crushed 3/4 cup
Breadcrumbs 2 tbsp
Green chilies 3-4
Salt to taste
Oil for frying

Method
Heat one tablespoon of oil in a kadai and sauté chopped onion till translucent. Switch off the flame and allow it to cool. Then mix together paneer, potatoes, green chilies  onion, ginger paste, coriander leaves, chaat masala and salt. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in mixture of crushed cornflakes and breadcrumbs. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain the excess oil on absorbent paper.Serve hot with green coriander / mint chutney.

Sweet Papdya / Kadakani

This is especially prepared at the time of Dasara mainly day of saptami. Along with kadkani there are other shapes are prepared using same dough i.e Panja, Veni, Phani, Paan, Jodvi, Chandani.........These are offered to Goddess Laxmi.

Time 20 min

Ingredients

Maida / All purpose flour 1 cup

Semolina/rava 1 tbsp

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste (u can add 1 tbsp )

Milk 1 tbsp

Pinch of salt 

Ghee 1 tbsp  

Oil for frying

Method

Grind the sugar using mixer. 

Mix all ingredients and knead the dough. Make small balls of 1 inch size. Roll with rolling pin to make a thin papdya of 7-8 inch in size. Deep fry in oil. 

Fried Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour/Maida 1 cup

Semolina 2 tsp

Ghee 3 tsp

Water 1/2 cup

Salt to taste

Method

For dough

First prepare dough. Heat ghee in kadai, then pour it in maida, salt, semolina mixture. Allow it to cool for 3-4 min, then knead the dough. It should be not hard nor soft. Keep it aside atleast for 15 min. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now take grated coconut in thick bottom pan, add jaggery and velchi powder, little salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. Fry these modaks in deep kadai till golden in colour, use olive oil for frying, it consumes less oil.

Kanda bhajis

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup

Chopped onion lengthwise 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Chopped coriander 2 tbsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tbsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Ghosali / Ridge Gourd Bhajis

Time 10 min

Ingredients

Ghosali/Ridge gourd ( cut into round slices of 1/4 inch) 1/2 cup

Besan / Gram flour 1/2 cup

Aararoot powder 1/2 cup

Asafoetida 2 pinch

Red chili powder 1/4 tsp

Grated ginger 1/2 tsp

Cumin seeds 1/2 tsp

Water 1/2 cup 

Salt to taste

Oil for deep fry

Method

Mix all ingredients. Make batter little watery not like onion bhaji. Dip one slice of ghosali and deep fry till golden in colour.

Variations 
Same batter can be used for frying sweet potato slices.

Tip
If you dont have aararoot powder u can use besan

Khasta Kachori

Time 45 min
Ingredients
For The Dough (crust)
Maida 2 cups
Hot oil 1/4 cup
Salt 1/2 tsp
For The Filling
Yellow moong dal /split yellow gram 1/2 cup soaked for 3 hours
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Ginger-green chilli paste 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp  
Fennel Seeds / Sauf powder 1 tsp
Tamarind paste 1 tsp or more as per taste
Besan / bengal gram flour 2 tbsp
Oil 3 tbsp
Salt to taste

Method
For making dough 
Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 10 equal parts and keep covered under a wet muslin cloth.

For the filling
Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.Then the seeds crackle, add the moong dal and sauté for a few seconds.
Add the ginger-green chilli paste, chilli powder, garam masala, tamarind paste, fennel seeds powder, gram flour and salt and stir for 10 to 12 minutes till the masalas as well as dal are cooked.
Allow it to cool and divide into 10 equal portions. Shape each portion into an even sized round and keep it aside.

Actual method
Roll out each portion of the dough into a 2 inch circle. Place one portion of the filling mixture in the centre of the rolled dough circle. Surround the filling mixture with the dough by slowly stretching it using fingers over the filling mixture. Seal the ends tightly and remove any excess dough. Roll each filled portion into a 2.5 inch circle taking care to ensure that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat this process for the remaining dough and filling to make 9 more kachoris. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. 
Serve with sweet chatney, green chutney, curd and shev.

 

Tip
It takes time to fry kachoris for good crust.