Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

Doodhi muthia is a tradional gujarati snack you surely wouldn’t want to give up. This recipe od Lauki muthia is prepared with very less oil and is prepared by steaming. You can serve this to guests as snack or as an appetizers at any get together. I am sure your guests will be delighted to have it.

Here is a quick and easy recipe with step by step pictures to prepare Steamed bottle gourd muthia . You can serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste and add charm to your snak time.

Direction:

Getting ready:

Rinse the bottle gourd thoroughly with water, allow it to dry out completely. Discard its stalk and peel off its skin. Now grate the bottle gourd and place it in a bowl. doodhi muthia

Making:

To make the Muthia first of all, knead the dough. For that take a mixing bowl and add wheat flour 1. 5 cup 1/2  cup semolina, 1/2  cup chickpea flour,1.5 cup grated bottlegourd, 3/4   tsp salt to taste, 1/4  tsp turmeric powder, 1 pinch asafoetida, 2 finely chopped green chilies, 1/2  inch ginger piece (grated) or 1/2  tsp ginger paste.doodhi muthia

 Also add 1 tbsp finely chopped green coriander, followed by 1/2  tsp cumin seeds, less than 1/4  tsp baking soda, 2 tsp oil and knead dough for making muthia. There is no need to add extra water for kneading the dough as we will use the gourd juice for kneading the dough. Add 1 tsp lemon juice or ½ lemon’s juice to the dough. Knead a soft dough for the muthia.doodhi muthia

To steam the muthia take a vessel where you can place the sieve over it and then cover it.You can also use proper steamer for making the muthia. Grease the sieve with some oil to prevent muthia from sticking over it.doodhi muthia

Grease your hands with some oil as well and make muthia. Make a 2 to 3 inch long log with 1 inch diameter like this.Place the rolled muthia over a sieve. Likewise prepare muthia from rest of the dough as well. Keep the muthia at some distance from one another as they will become puffy.doodhi muthia

Pour 3 cups of water in a vessel and cover it and let it simmer. Water has started boiling and steam is formed, now place the sieve over the vessel for steaming the muthia. Now steam the muthia for 20 to 25 minutes. Cover the muthia and check later. After 20 minutes, check the muthia.doodhi muthia

The Muthia are puffed up. To check if they are ready insert a knife inside the muthia and see if comes out clean. If not ready cook them for more 2 to 3 minutes. Muthias are ready, Turn off the flame and place the sieve over a net stand. Now let the muthia cool down.doodhi muthia

Once the Muthias cool down cut them in ½ inch chunks. Similarly cut all the steamed muthia. Then to fry the muthias heat a pan with 2 tbsp oil.Let the oil heat sufficiently. When the oil is hot, splutter ½ tsp cumin seeds, ½ tsp red mustard seeds or mustard seeds. Reduce the flame to minimum to prevent them from browning. Now add 1 tsp sesame seeds to the pan. Saute them for a while.doodhi muthia Drop the Muthias in the pan. Also add some green coriander and mix everything really well so that the muthia are coated well with the masala. Flip the sides of muthia and cook until they turn little crispy. Muthia have now turned crispy and are now ready, turn off the flame.doodhi muthia

Serving:

Lip smacking and super yummy muthia are ready to serve. Garnish with some green coriander leaves. Serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste.
doodhi muthia

Suggestion:

  • While kneading dough for muthia, after mixing lauki to the flour if you feel that thedough is little stiff then add some water to it.
  • If you feel that the dough is getting too runny as it depends on the quantity of the bottle gourd you added then you can add some more dry flour to it.
  • The consistency of dough should be such that you can easily shape it.

Doodhi Muthia - Lauki Muthia recipe - Steamed Bottle Gourd Muthiyadoodhi muthia
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bottle gourd- 1.5 cup (300 gms ) ( grated )
  • Wheat flour- ½ cup ( 75 gms)
  • Semolina – ½ cup ( 75 gms)
  • Chickpea flour – ½ cup ( 50 gms)
  • Oil – 2 to 3 tbsp
  • Coriander Leaves – 2 to 3 tbsp ( finely chopped)
  • Lemon – 1
  • Asafoetida – 1 pinch
  • Turmeric Powder- ¼ tsp
  • Baking Soda – Less than ¼ tsp
  • Salt – ¾ tsp ( or to taste )
  • Green Chillies – 2 to 3 ( finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Cumin seeds- 1 tsp
  • Sesame seeds- 1 tsp
  • Mustard Seeds- ½ tsp
Instructions
  1. Rinse the bottle gourd thoroughly with water, allow it to dry out completely. Discard its stalk and peel off its skin. Now grate the bottle gourd and place it in a bowl.
  2. To make the Muthia first of all, knead the dough. For that take a mixing bowl and add wheat flour 1. 5 cup ½ cup semolina, ½ cup chickpea flour,1.5 cup grated bottlegourd, ¾ tsp salt to taste, ¼ tsp turmeric powder, 1 pinch asafoetida, 2 finely chopped green chilies, ½ inch ginger piece (grated) or ½ tsp ginger paste.
  3. Also add 1 tbsp finely chopped green coriander, followed by ½ tsp cumin seeds, less than ¼ tsp baking soda, 2 tsp oil and knead dough for making muthia. There is no need to add extra water for kneading the dough as we will use the gourd juice for kneading the dough. Add 1 tsp lemon juice or ½ lemon’s juice to the dough. Knead a soft dough for the muthia.
  4. To steam the muthia take a vessel where you can place the sieve over it and then cover it.You can also use proper steamer for making the muthia. Grease the sieve with some oil to prevent muthia from sticking over it.
  5. Grease your hands with some oil as well and make muthia. Make a 2 to 3 inch long log with 1 inch diameter like this.Place the rolled muthia over a sieve. Likewise prepare muthia from rest of the dough as well. Keep the muthia at some distance from one another as they will become puffy.
  6. Pour 3 cups of water in a vessel and cover it and let it simmer. Water has started boiling and steam is formed, now place the sieve over the vessel for steaming the muthia. Now steam the muthia for 20 to 25 minutes. Cover the muthia and check later. After 20 minutes, check the muthia.
  7. The Muthia are puffed up. To check if they are ready insert a knife inside the muthia and see if comes out clean. If not ready cook them for more 2 to 3 minutes. Muthias are ready, Turn off the flame and place the sieve over a net stand. Now let the muthia cool down.
  8. Once the Muthias cool down cut them in ½ inch chunks. Similarly cut all the steamed muthia. Then to fry the muthias heat a pan with 2 tbsp oil.Let the oil heat sufficiently.
  9. When the oil is hot, splutter ½ tsp cumin seeds, ½ tsp red mustard seeds or mustard seeds.
  10. Reduce the flame to minimum to prevent them from browning. Now add 1 tsp sesame seeds to the pan. Saute them for a while.
  11. Drop the Muthias in the pan. Also add some green coriander and mix everything really well so that the muthia are coated well with the masala. Flip the sides of muthia and cook until they turn little crispy. Muthia have now turned crispy and are now ready, turn off the flame.
  12. Lip smacking and super yummy muthia are ready to serve. Garnish with some green coriander leaves. Serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste.

 

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Relish scrumtious and appealing Spinach Lachcha Paratha. You can make something very delicious from spinach which is present in ample amount in the market. You will surely relish each and every bite of it.  You can make it and serve it to friends and family and have a delightful meal.

Here is a quick and easy recipe with pictures to make mouth drooling Lachcha Paratha for you to savor. Serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!


Directions

Getting ready:

Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.layered spinach paratha

Making:

Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.layered spinach paratha

20 minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.layered spinach paratha

Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.layered spinach paratha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.layered spinach paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.layered spinach paratha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.layered spinach paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.layered spinach paratha

Serving:

Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!layered spinach paratha Suggestion: 

Instead of making lachcha parantha you can make simple paranthas with this dough as well. It will taste equally delicious.

Lachcha Parantha Recipe with Palak - Spinach Layered Paratha - Palak Laccha Parathalayered spinach paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour/refined flour – 2 cup
  • Spinach – 200 grams
  • Ghee – 3-4 tbsp
  • Ginger baton - ½ inch
  • Green chilly - 1
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
Instructions
  1. Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.
  2. Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.
  3. minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  4. Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  5. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  8. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.
  9. Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Ragi Dosa Recipe – How to make Ragi Dosa

Ragi Dosa Recipe – How to make Ragi Dosa

Ragi dosa is a different yet temting from the usual dosa you make. It is usually made during fast and festivals. You can also make it on a usual day and satisfy your hunger pangs. This healthy and delicious dosa is really beneficial for health. Relish it with your family and serve it to guests too.

Here is a quick and easy recipe with pictures to make sumptuous Ragi dosa. Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.


Directions: 

Making:

Take ragi flour in a big mixing bowl followed by wheat flour, chickpea flour, curd and some water. Mix everything thoroughly until the lumps dissolves completely.ragi dosa

 

Now add salt, ginger, green chilly and green coriander in the batter and mix properly. Then add some more water in the batter to make it thin and mix well. Batter of pouring consistency is ready, ½ cup of curd and ½ cup of water is used to make batter of this consistency. Cover and keep the batter aside for 20 minutes to set.ragi dosa

 

20 minutes later, batter will become fluffy. Heat a non-stick pan or tawa and drizzle some oil on it then spread the oil evenly with a napkin paper or cloth. Let the pan cool down slightly as it will become difficult to spread thin dosa on hot pan. When the pan becomes medium hot, pour 2 tbsp of batter on it and spread thin layer of dosa with the back of a spoon by moving it in circular motion.ragi dosa

 

Increase the flame and drizzle some oil on the edges and upon the dosa. Roast the dopsa until it gets golden brown from beneath. Once the dosa gets roasted from beneath, flip the sides and roast the dosa until it gets golden brown from this side as well.ragi dosa

 

When the dosa turns golden brown from another side, transfer it on a plate and similarly prepare the rest of the dosa. Ragi dosa are now ready to serve.ragi dosa

 

Serving:

Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.

Suggestions

  • You can add rice flour in the batter as well.
  • To make spinach ragi dosa, add finely chopped spinach in the batter and to make fenugreek ragi dosa add finely chopped fenugreek leaves in the batter.

Ragi Dosa Recipe - How to make Ragi Dosaragi dosa
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ragi flour - ½ cup
  • Wheat flour - ¼ cup
  • Chickpea flour - ¼ cup
  • Oil/ghee – 2 to 3 tbsp
  • Curd - ½ cup
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch baton grated or ½ tsp paste
  • Salt – more than ½ tsp or to taste
Instructions
  1. Take ragi flour in a big mixing bowl followed by wheat flour, chickpea flour, curd and some water. Mix everything thoroughly until the lumps dissolves completely.
  2. Now add salt, ginger, green chilly and green coriander in the batter and mix properly. Then add some more water in the batter to make it thin and mix well. Batter of pouring consistency is ready, ½ cup of curd and ½ cup of water is used to make batter of this consistency. Cover and keep the batter aside for 20 minutes to set.
  3. minutes later, batter will become fluffy. Heat a non-stick pan or tawa and drizzle some oil on it then spread the oil evenly with a napkin paper or cloth. Let the pan cool down slightly as it will become difficult to spread thin dosa on hot pan. When the pan becomes medium hot, pour 2 tbsp of batter on it and spread thin layer of dosa with the back of a spoon by moving it in circular motion.
  4. Increase the flame and drizzle some oil on the edges and upon the dosa. Roast the dopsa until it gets golden brown from beneath. Once the dosa gets roasted from beneath, flip the sides and roast the dosa until it gets golden brown from this side as well.
  5. When the dosa turns golden brown from another side, transfer it on a plate and similarly prepare the rest of the dosa. Ragi dosa are now ready to serve.
  6. Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.

 

Nacho Chips – Homemade Nachos – Corn Tortilla Chips – Makki ke Chips

Nacho Chips – Homemade Nachos – Corn Tortilla Chips – Makki ke Chips

Nacho chips are something so tempting and delicious i am sure  you wont be able to resist it. These crunchy and crispy Tortilla chips will add more charm to your gatherings. Serve a plate full of Nachos and i am sure it will be relished by all. These tasty appetizers are guaranteed to please all your friends.

Here is an easy recipe with pictures to make mouth drooling Nacho chips and surprise everyone with the extraordinary taste. These crunchy Makke ke chips will make your snacktime more fun.  You can serve these tempting nachos chips with salsa sauce, mayonnaise or cheese dip. Enjoy

Directions:

Getting ready:

Making:

To make Nachos first of all take taken 1 cup cornmeal in a mixing bowl and ½ cup wheat flour too. Mix them well, followed by ½ tsp salt, ¼ tsp turmeric powder and ¼ tsp carom seeds. Crush the carom seeds with hands and then add for better taste. Add 2 tbsp oil and mix all ingredients well.nachos

Knead a little stiff dough with help of lukewarm water. Cover and keep the dough aside to set for 10 to 15 minutes and then use for making the nachos. We have used ¾ cup water for kneading this much quantity of water. After 15 minutes the dough is set and ready. Grease your hands with some oil and knead the dough again.nacho chips

To roll out the Nachos, make small lumps from the dough. Take one dough ball and roll giving it a round shape. Flatten it giving a shape like that of peda. Spread some oil over the rolling board and rolling pin. Roll out the dough ball very thinly like a chapatti. If the dough sticks on the rolling board then rotate the board and continue rolling the dough ball.nacho chips

Once done will rolling out the sheet ,prick it with a fork at some distance. After that divide the sheet into half first and then cut again into half from the other side as well. Divide this half sheet further and likewise cut the other side as well. Cutting the nachos chips is done.nacho chips

Place oil in a wok on flame to fry the Nachos. To fry these chips we need slight hot oil.Check if the oil is hot enough. Bring your hand over the wok if you feel warm then the oil is hot enough. Nacho chips Gently separate the chips from broad and slide into the wok.  Fry the chips from all sides until they get golden brown in color. Meanwhile prepare rest of the nachos chips as well. Once Golden brown in color, drain out the Nachos chips. Fry rest of the Nacho Chips as well. Turn off the flame now.nacho chips

Serving :

Crispy and crunchy Nachos chips are ready to be served. You can have it anytime to satisfy your food cravings. We have made less spicy Nacho chips, to make them more spicy then you can sprinkle some more spices over it. Prepare a mix with ½ tsp salt, ½ tsp red chilly powder, ½ tsp dry mango powder and ¼ tsp black pepper powder. Mix every ingredient really well. You can sprinkle chaat masala as well if available. Sprinkle this prepared masala over the chips and mix thoroughly and munch on Nacho chips with friends and family. nacho chips

Suggestions:

  • While kneading the dough make sure you don’t knead too stiff or too soft dough.
  • Roll out the dough ball into thin sheet or poori and cut as shown.
  • While frying make sure that the oil is slightly warm and the flame is kept medium.
  • Fry the nachos chips until they turn golden brown in color.
  • You can serve these tempting nachos chips with salsa sauce, mayonnaise or cheese dip or any other dip as per your taste.

Nacho Chips - Homemade Nachos - Corn Tortilla Chips - Makki ke Chipsnacho chips
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cornmeal - 1 cup ( 150 gms)
  • Wheat flour- ½ cup ( 75 gms)
  • Oil - 2 tbsp
  • Salt - ½ tsp
  • Turmeric Powder- ¼ tsp
  • Carom Seeds- ¼ tsp
  • Oil- For frying
Instructions
  1. To make Nachos first of all take taken 1 cup cornmeal in a mixing bowl and ½ cup wheat flour too. Mix them well, followed by ½ tsp salt, ¼ tsp turmeric powder and ¼ tsp carom seeds. Crush the carom seeds with hands and then add for better taste. Add 2 tbsp oil and mix all ingredients well.
  2. Knead a little stiff dough with help of lukewarm water. Cover and keep the dough aside to set for 10 to 15 minutes and then use for making the nachos. We have used ¾ cup water for kneading this much quantity of water. After 15 minutes the dough is set and ready. Grease your hands with some oil and knead the dough again.
  3. To roll out the Nachos, make small lumps from the dough. Take one dough ball and roll giving it a round shape. Flatten it giving a shape like that of peda. Spread some oil over the rolling board and rolling pin. Roll out the dough ball very thinly like a chapatti. If the dough sticks on the rolling board then rotate the board and continue rolling the dough ball.
  4. Once done will rolling out the sheet ,prick it with a fork at some distance. After that divide the sheet into half first and then cut again into half from the other side as well. Divide this half sheet further and likewise cut the other side as well. Cutting the nachos chips is done.
  5. Place oil in a wok on flame to fry the Nachos. To fry these chips we need slight hot oil.
  6. Check if the oil is hot enough. Bring your hand over the wok if you feel warm then the oil is hot enough.
  7. Gently separate the chips from broad and slide into the wok. Fry the chips from all sides until they get golden brown in color. Meanwhile prepare rest of the nachos chips as well. Once Golden brown in color, drain out the Nachos chips. Fry rest of the Nacho Chips as well. Turn off the flame now.
  8. Crispy and crunchy Nachos chips are ready to be served. You can have it anytime to satisfy your food cravings. We have made less spicy Nacho chips, to make them more spicy then you can sprinkle some more spices over it. Prepare a mix with ½ tsp salt, ½ tsp red chilly powder, ½ tsp dry mango powder and ¼ tsp black pepper powder. Mix every ingredient really well. You can sprinkle chaat masala as well if available. Sprinkle this prepared masala over the chips and mix thoroughly and munch on Nacho chips with friends and family.

 

Gobi Pakora Recipes, How to make Gobi Pakora

Gobi Pakora Recipes, How to make Gobi Pakora

Gathering with friends and family are just incomplete without a platter full of pakoras. What better than steaming hot Gobhi Pakoras served with a dip. You can serve it to guests. Both kids and adults will savor its amazing taste. Relish this amazing and mouth drooling Gobhi Pakora which is crusty on outside and soft on the inside.

Here is the recipe of Yummy Gobhi pakora with pictures.  Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Floret the cauliflower and take them in a bowl. Wash them thoroughly with water then allow them to dry out completely.

Cauliflower pakora recipeMaking:

Take chickpea flour in a big mixing bowl and add water in small portions to make smooth and lump-free batter. Whisk the batter for 4-5 minutes continuously until it turns fluffy. Batter should be of pouring consistency, little more than ½ cup of water is used to make this batter.

Cauliflower pakora recipe

Now add green coriander, green chilies, ginger, red chilly powder and salt into the batter. Mix all the ingredients really well. You can substitute green coriander with coriander powder or dry fenugreek leaves. Batter for making pakodas is now ready.

Cauliflower pakora recipe

Place a wok on flame and pour enough oil into it to deep fry the pakodas. Dip 4-6 cauliflower florets into the batter and coat them nicely with the batter and drop them gently into the hot oil.

Cauliflower pakora recipe
Once the pakodas are fried from bottom, flip them and fry on medium flame until  golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Similarly, fry the rest of the pakodas as well. Gobi pakodas are now ready to serve.

Cauliflower pakora recipeServing:
Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestion

  • If you have no precaution in consuming too much oil then add a pinch of baking soda into the batter to make pakodas crispier.

Gobi Pakora Recipes, How to make Gobi Pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Chickpea flour – 1 cup
  • Cauliflower – 300 grams
  • Salt – more than ½ tsp or to taste
  • Red chilly powder - ½ tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 1 tbsp (finely chopped)
  • Oil – to fry pakodas
Instructions
  1. Florets the cauliflower and take them in a bowl. Wash them thoroughly with water then allow them to dry out completely.
  2. Take chickpea flour in a big mixing bowl and add water in small portions to make smooth and lump-free batter. Whisk the batter for 4-5 minutes continuously until it turn fluffy. Batter should be of pouring consistency, little more than ½ cup of water is used to make this batter.
  3. Now add green coriander, green chilies, ginger, red chilly powder and salt into the batter. Mix all the ingredients really well. You can substitute green coriander with coriander powder or dry fenugreek leaves. Batter for making pakodas is now ready.
  4. Place a wok on flame and pour enough oil into it to deep fry the pakodas. Dip 4-6 cauliflower florets into the batter and coat them nicely with the batter then drop them gently into the hot oil.
  5. Once the pakodas get fried from bottom, flip their sides and fry them on medium flame until they get golden brown from all the sides. Pakodas are fried aptly, drain out them on a plate covered with kitchen paper towel. Similarly, fry the rest of the pakodas as well. Gobi pakodas are now ready to serve.
  6. Serve these crispy and mouth-watering gobi pakodas steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Quick Hing Jeera ke aloo Sabzi is one flavorful sabzi which is a favorite among most of the people. Potato when stir fried and sprinkled with indian spices like asafoetida and cumin imparts a distinct flavor to the food.

Here is a quick and easy recipe with pictures to make mouth drooling Hing Jeera ke aloo Sabzi to be served to friends and family .I am sure everyone will relish eating it.  Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan.

Directions

Getting ready:

Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.hing jeera aloo

Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.hing jeera aloo

Making:

Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.hing jeera aloo

Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes. hing jeera aloo

Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.hing jeera aloo

Serving:

Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy! This much quantity of sabzi is sufficient for 4 to 5 members. 

Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 500 grams
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Ginger baton – 1 inch
  • Mustard oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Asafoetida – 2-3 pinch
  • Cumin seeds – ½ tsp
  • Turmeric powder – less than ½ tsp
  • Coriander powder – 1.5 tsp
  • Red chilly powder – ½ tsp
  • Garam masala – ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.
  2. Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.
  3. Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.
  4. Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes.
  5. Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.
  6. Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy!

 

 

 

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

 Masala missi parantha or Besan Masala parantha is the most relished and popular Indian bread, available in almost all restaurants. We all often make missi roti, which is a traditional Punjabi recipe, prepared with gram flour and few desi spices mixed in wheat flour. But today we are making Besan Masala parantha for you all using the same ingredients.

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make this traditional and authentic Masala Missa parantha and serve it steaming hot with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed in lunch box for kids. Pack these paranthas along with mango pickle or lime pickle, they make perfect picnic or travel food as well. So, make these yummy Missa paranthas yourself with this easy recipe and enjoy!

Directions: 

Getting ready:

Making:

To prepare dough take 1 cup ( 150 gms)  wheat flour and mix 1/2 cup (50 grams) gram flour into it. Then Add less than 1/2 tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If you are not using green chilly then you can add less than ¼ tsp of red chilly powder. Add 1/2 tsp ginger paste, 1/4 tsp carom seeds and 1 tsp ghee into it and mix all  the ingredients well. Then knead the dough with lukewarm water. For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.missa paratha

                 

  After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.

missa paratha

Dust the dough ball again  with dry flour and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.missa paratha

Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.

missa paratha

Now to prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas as well.

missa paratha

Serving:

Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Suggestions:

  • You can also use green coriander (finely chopped) in place of dry fenugreek leaves.
  • If not using green chilly then add less than ¼ tsp of red chilly powder.
  • For kneading dough we have taken lukewarm water.
  • As during winters if we use lukewarm water for kneading then we can get nice and soft dough, also dough can be kneaded quickly.
  • We can keep the shape of paranthas round, triangular or square as per our choice.
  • You can even use oil for making paranthas as per your preference.
  • Place the parantha over a bowl kept above a plate or on aluminum foil or serve it directly.
  • If we place the piping hot parantha directly on a plate then it can turn soggy from beneath.
Masala Missi Paratha - Besan Masala Paratha - Besan Mixed Masala Parathamissa masala paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup ( 150 gms)
  • Chickpea flour- ½ cup (50 gms)
  • Ghee- ¼ cup ( for moen & Applying on paratha)
  • Dry Fenugreek leaves- 1 tbsp
  • Salt - Less than ½ tsp ( or to taste )
  • Ginger Paste- ½ tsp
  • Carom seeds- ¼ tsp
  • Green Chili- 1 (finely chopped)
Instructions
  1. Take 1 cup ( 150 gms) wheat flour and Mix ½ cup (50 grams) gram flour into it. Then Add less than ½ tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If not using green chilly then you can add less than ¼ tsp of red chilly powder. Also add ½ tsp ginger paste, ¼ tsp carom seeds and 1 tsp ghee into it and mix all the ingredients well. Then knead the dough with lukewarm water.For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.
  2. After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.
  3. Dust the dough ball with dry flour again and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.
  4. Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.
  5. Now let's prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas.
  6. Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Chana Dal Cutlets – Gram Dal and Potato Patties – Chana Dal Kebabs

Chana Dal Cutlets – Gram Dal and Potato Patties – Chana Dal Kebabs

Gram Dal and potatoes together make a lip smacking treat of tempting Chana dal cutlets. These cutlets make an awesome snack with a steaming hot cup of tea or coffee. You can also serve it to guests as appetizers and have a delightful event.  Not only adults but kids also eat it with ultimate delight.

Here is a quick and easy recipe of crusty and crunchy Chana Dal Cutlets with pictures. Try out these easy to make Gram Dal cutlets and have a funtime with friends and family. Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Wash the chana dal thoroughly with water and then keep it in a bowl filled with water for 6 to 7 hours. Afterward, drain out the excess water from it then grind it into coarse paste in mixer grinder.

Chana dal kabebs

Grind the bread slices in mixer grinder to make bread crumbs.

Chana dal kebabs

Peel the boiled potatoes and place it in a big bowl. Mash it finely with the back of a spoon. You can grate it manually with a grater.

Chana dal kebabsMaking:

Now add chana dal paste, red chilly powder, garam masala, salt, green chilly, ginger, green coriander and bread crumbs and mix all the ingredients thoroughly. Mixture for making cutlets is now ready.

Chana dal kebabs

Pinch lemon sized amount of mixture and roll it into smooth ball then flatten it and shape it in a oval cutlet. Make the cutlets in desired shape such as round, oval, square or any other shape. Place it on a plate and similarly make cutlets from the remaining mixture.

Chana dal kebabs
To fry the cutlets, heat a pan with some oil in it. When the oil gets heated, place 2 to 3 or as many cutlets as possilble in it.

Chana dal kebabs
Cutlets have turned golden brown from lower side, flip their sides and fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate and fry the rest of the cutlets as well. Chana dal cutlets are now ready to serve.

Chana dal kebabsServing:
Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Chana Dal Cutlets - Gram Dal and Potato Patties - Chana Dal Kebabs
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana dal - ½ cup
  • Bread crumbs – 1 cup
  • Potato – 1 (boiled)
  • Green coriander – 2 to 3 tbsp
  • Garam masala - ¼ tsp
  • Salt – ⅓ tsp or to taase
  • Red chilly powder – less than ¼ tsp
  • Green chillky – 1
  • Ginger batin – 1 inch (grated)
  • Oil – to shallow fry cutlets
Instructions
  1. Wash the chana dal thoroughly with water and then keep it in a bowl filled with water for 6 to 7 hours. Afterward, drain out the excess water from it then grind it into coarse paste in mixer grinder.
  2. Grind the bread slices in mixer grinder to make bread crumbs.
  3. Peel the boiled potatoes and place it in a big bowl. Mash it finely with the back of a spoon. You can grate it manually with a grater.
  4. Now add chana dal paste, red chilly powder, garam masala, salt, green chilly, ginger, green coriander and bread crumbs and mix all the ingredients thoroughly. Mixture for making cutlets is now ready.
  5. Pinch lemon sized amount of mixture and roll it into smooth ball then flatten it and shape it in a oval cutlet. Make the cutlets in desired shape such as round, oval, square or any other shape. Place it on a plate and similarly make cutlets from the remaining mixture.
  6. To fry the cutlets, heat a pan with some oil in it. When the oil gets heated, place 2 to 3 or as many cutlets as possilble in it.
  7. Cutlets have turned golden brown from lower side, flip their sides and fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate and fry the rest of the cutlets as well. Chana dal cutlets are now ready to serve.
  8. Serve these crispy and appetizing chana dal cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Pickles always add taste to your meals. This special Andhra Style Amla Pickle with flavorful spices  like sesame seeds, fenugreek seeds, yellow mustard that impart a special flavor to the pickle. You might have the usual Gooseberry pickle with meals. Now try tempting Andhra Style Amla pickle and bring the South Indian flavors right on your platter,

Here is an easy recipe of Andhra Style Amla Pickle with pictures to make tantalizing pickle.  Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. Enjoy

Directions:

Getting ready:

Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ – ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.amla pickle

Making:

Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.amla pickle

Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.amla pickle

Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.amla pickle

Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.amla pickle

Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly. amla pickle

Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely. amla pickle

Serving:

Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. This pickle keep good from 6 months to almost an year. To increase the shelf life of the pickle, heat sufficient oil to immerse the pickle and pour it into the jar containing pickle. 

Suggestion: 

  • Sterilize the container in which you are storing the pickle. Use clean and dry spoon to take out the pickle.  

 

Amla Pickle Recipe Andhra style - Andhra Style Spicy Amla pickle Recipeamla pickle
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sesame oil – 1 cup
  • Yellow/black mustard seeds – 4 tbsp
  • Sesame seeds – 4 tbsp
  • Salt – 4 tbsp
  • Deggi red chilly powder – 4 tbsp
  • Turmeric powder – 1 tbsp
  • Fenugreek seeds – 2 tbsp
  • Asafoetida - ¼ tsp
Instructions
  1. Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ - ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.
  2. Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.
  3. Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.
  4. Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.
  5. Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.
  6. Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly.
  7. Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely.

 

Matar Masala Matrhi Crispy Step by Step – Nimki with Green Peas – Khasta Matar Mathri Namkeen

Matar Masala Matrhi Crispy – Nimki with Green Peas – Khasta Matar Mathri Namkeen

Crunchy and crispy Green Peas mathri is something you cannot resist. This unique heart shaped Green peas mathri will be a favorite among kids and adults. You can serve it to guests as an appetizer or as snacks too. This different style of Khasta Matar Mathri will surely add more flavors on your snack menu.

Here is a quick and easy recipe with step by step pictures to make Green peas mathri. You can team it up with your favorite chutney or dip and drool in its amazing taste. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.

Direction:

Getting ready :

To make the Mathri take 1 cup green peas and 4 green chilies of small size in a mixer jar, coarsely grind to make paste for the mathri. peas mathri

Making:

To prepare dough for the Mathri take 1.5 cups of refined flour. Transfer it to a mixing bowl, followed by coarsely ground green peas. Also add finely chopped 2 tbsp green coriander, ½ tsp coarsely ground black pepper, ½ tsp cumin seeds, ¼ tsp carom seeds and ¾ tsp salt or to taste.Now add ¼ cup (50 grams) of oil as well. Knead it well to prepare stiff and tight dough. You can add 1 to 2 tsp water, if required though we have not used any water here. Stiff dough is ready.peas mathri

 

Cover and keep aside for 15 to 20 minute to set and use later for making mathris. Once  20 minutes are over and dough is ready as grease your  hands with some oil and knead the dough again. Prepare same dough required for making regular mathris.peas mathri

 

To make mathris divide the dough into two halves and prepare big dough balls. Then flatten this dough balls a little with your hands. Roll out the parantha as thick we need mathri to be.peas mathri

 

We are preparing these mathris in heart shape. So, we will use a cookie cutter. Place the cutter over the rolled sheet and press it down nicely. Prepare mathris from this entire rolled sheet. Then lift to remove the extra dough like this. Roll the extra dough into the round ball, roll out again and cut mathris from it. With help of a fork, prick these mathris. Once done with pricking the mathri place them on a plate.peas mathri

 

Heat oil in a pan for frying the mathris. To check if the oil is heated.  Bring your hand over the wok and you will feel the warmth of oil. Once the oil is sufficiently hot then drop one mathri in the wok to check if it’s roasting well. Mathri is heating gradually. The Mathri is frying well, now place rest of the mathris as well in the wok. Keep the flame low.peas mathri

 

Mathris have started floating on the surface and slightly roasted from beneath. Flip the side and continue frying until they get golden brown in color from both sides. When the Mathris have turned golden brown in color, drain them out in a plate. Hold the ladle on the side of the wok diagonally so that extra oil drains back into it. Place the mathris over a plate. You can similarly fry rest of the mathris as well.peas mathri

Serving :

Scrumptious and tasty Mathris are ready. Green peas mathri is really different in taste. You can serve them anytime as a snack and you will love them for sure. You can surely relish the taste of this crunchy and lip smacking Green Peas Mathri with tea during your snacktime. You can also eat it with your favorite chutney or dip. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.peas mathri

Suggestion: 

  • These chilies are less spicy so we are using 4 of them but if chili is spicy then use only two.
  • We had prepared these mathris in heart shape. You can also make normal mathris as well.  For this, make small lumps, roll out gently, and prick them to make mathris.
  • Pricking  these mathris prevents it from turning puffy.
  • While kneading dough for mathris make sure you keep it little stiff and tight.With stiff and tight dough we get crispy mathris.
  • While frying the mathris keep the low and continue frying until they get golden brown in color..

 

Matar Masala Matrhi Crispy - Nimki with Green Peas - Khasta Matar Mathri Namkeenpeas mathri
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour - 1. 5 cup ( 200 gms )
  • Green Peas - 1 cup ( 150 gms)
  • Oil - ¼ cup ( 50 gms)
  • Green chilies - 2 to 4
  • Green coriander - 2 tbsp ( finely chopped)
  • Black pepper- ½ tsp
  • Cumin seeds - ½ tsp
  • Carom seeds- ¼ tsp
  • Salt - ¾ tsp ( or to taste )
Instructions
  1. To make the Mathri take 1 cup green peas and 4 green chilies of small size in a mixer jar, coarsely grind to make paste for the mathri.
  2. To prepare dough for the Mathri take 1.5 cups of refined flour. Transfer it to a mixing bowl, followed by coarsely ground green peas. Also add finely chopped 2 tbsp green coriander, ½ tsp coarsely ground black pepper, ½ tsp cumin seeds, ¼ tsp carom seeds and ¾ tsp salt or to taste.Now add ¼ cup (50 grams) of oil as well. Knead it well to prepare stiff and tight dough. You can add 1 to 2 tsp water, if required though we have not used any water here. Stiff dough is ready.
  3. Cover and keep aside for 15 to 20 minute to set and use later for making mathris. Once 20 minutes are over and dough is ready as grease your hands with some oil and knead the dough again. Prepare same dough required for making regular mathris.
  4. To make mathris divide the dough into two halves and prepare big dough balls. Then flatten this dough balls a little with your hands. Roll out the parantha as thick we need mathri to be.
  5. We are preparing these mathris in heart shape. So, we will use a cookie cutter. Place the cutter over the rolled sheet and press it down nicely. Prepare mathris from this entire rolled sheet. Then lift to remove the extra dough like this. Roll the extra dough into the round ball, roll out again and cut mathris from it. With help of a fork, prick these mathris. Once done with pricking the mathri place them on a plate.
  6. Heat oil in a pan for frying the mathris. To check if the oil is heated. Bring your hand over the wok and you will feel the warmth of oil. Once the oil is sufficiently hot then drop one mathri in the wok to check if it’s roasting well. Mathri is heating gradually. The Mathri is frying well, now place rest of the mathris as well in the wok. Keep the flame low.
  7. Mathris have started floating on the surface and slightly roasted from beneath. Flip the side and continue frying until they get golden brown in color from both sides. When the Mathris have turned golden brown in color, drain them out in a plate. Hold the ladle on the side of the wok diagonally so that extra oil drains back into it. Place the mathris over a plate. You can similarly fry rest of the mathris as well.
  8. Scrumptious and tasty Mathris are ready. Green peas mathri is really different in taste. You can serve them anytime as a snack and you will love them for sure. You can surely relish the taste of this crunchy and lip smacking Green Peas Mathri with tea during your snacktime. You can also eat it with your favorite chutney or dip. You can also let the mathris cool down a little, store in any container and relish eating for up to a month.

 

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