Yam / Suran Kaap 2

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Dry kokum 2-3

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Apply turmeric powder and asafoetida to the suran slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Upvas Bhajni Thalipeeth

Time 20 min

Ingredients

Upvas bhajni flour 1 cup

Boiled potato 1/2 cup

Boiled sweet potato 1/2 cup

Roasted groundnut powder 1 tbsp

Chopped green chilies 2-3

Chopped coriander 2 tbsp

Lemon juice 1 tsp

Water 1/4 cup or more

Salt to taste

Ghee 2 tbsp

Method

Mix all ingredients except ghee and make a dough. Keep it aside for 10 min. Make 5-6 portions, take one ball on plastic paper greased with ghee. Press the ball evenly to make round in shape like puri. Roast the thalipeeth on tava till golden brown using ghee.

Cucumber Thalipeeth

Time 15 Min

Ingredients

Bhajani peeth /flour  1 cup

Onion 1 big size

Cucumber 1 medium size
Coriander 2 tsp

Turmeric powder 1/4 tsp

Ginger 1/2 inch
Garlic 3-4
Green chilies 2-3

Salt to taste

Iron Tava

Butter 2 tsp

Method

Grind in mixer all ingredients except butter and make a coarse paste. Then take a mixing bowl add paste and flour. Mix well. Do not add water because cucumber & onion will have lot of water content. The mixture will not be like chapati or bhakri dough but watery. Then Take muslin cloth apply water to it. Let it completely wet. Then add spoonful of mixture on cloth. Apply oil on hand and press to make thalipeeth of size around 4-5 inch. Turn on the flame and keep the tava on medium flame. Apply butter to the tava. Now lift the cloth carefully and then put the talipeeth side on tava, thalipeeth will get attached to the tava, now remove the cloth. Roast the thalipeeth by applying butter till golden in colour. The talipeeth will be soft because of cucumber. Serve hot with curd, tomato or chili garlic sauce.