All posts by Nisha Madhulika

Lobia and Potato Masala Recipe – Punjabi Lobia Recipe

Lobia and Potato Masala Recipe – Punjabi Lobia Recipe

Lobia and potato masala is a super delicious stir fried sabzi. Lobia ki phali are also known as Green long beans or Chinese long beans. They are unique and flavourful and easy to prepare. Like other beans they are tasty and nutritious. They can be a great way to get away from the same old green vegetables and add some variety to everyday meals.
Lobia and potato sabzi is a treat to those who pinch their nose when it comes to have green veggies. Lobia ki phalli’s makes a wonderful side dish. Prepare this finely chopped long green beans and cooked with diced potatoes and Indian spices at home. Everyone will love it for sure! So, definitely try out this recipe with this easy to follow step-by-step instructions.

Directions

Getting ready:

Wash the cluster beans thoroughly with water. Drain out the excess water from it. Take few cluster beans and remove the stalks from both the sides. Make a bunch and chop them into small pieces with the help of a knife. Similarly, chop the rest of the cluster beans.

lobiya aloo sabzi

Rinse the potatoes with water. Dry the potatoes completely and peel them using a peeler. Wash them again and chop them in medium size pieces. Keep the potatoes aside.

lobiya aloo sabziMaking:

Heat a pan with 2 tbsp of oil and add cumin seeds to it. Allow the seeds to splutter. After that add asafoetida, turmeric powder, coriander powder, chopped green chillies and ginger paste. Saute the spices for a while.

lobiya aloo sabzi

Add chopped cluster beans and chopped potatoes into the masala followed by salt and red chilly powder. Mix everything really well. Keep stirring and cook the sabzi for about 2-3 minutes until the veggies get coated with the spices well.

lobiya aloo sabzi

Now everything is mixed well, pour 3-4 tbsp of water into the sabzi. Cover and cook the sabzi for 5-6 minutes on low flame. Check later.

lobiya aloo sabzi

After 5 minutes, remove the lid and stir to mix the sabzi. Again add 2-3 tbsp of water to it. Cove the sabzi again and cook it on low flame for 4-5 minutes more. After 5 minutes, remove the lid and check the sabzi. To check, press a potato with the spatula. Potato has turned soft. Sabzi is now cooked aptly. It took about 15 minutes to cook the sabzi and less than ½ cup of water is used.

lobiya aloo sabzi

Add dry mango powder and chopped green coriander into the sabzi. Mix it really well. Cluster bean with potato sabzi is now ready. Transfer it to a serving bowl.

lobiya aloo sabziServing:

Garnish this scrumptious and delectable lobia and potato masala sabzi with some coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

lobiya aloo sabzi

  • For 3-4 members
  • Time – 30 minutes

Lobia and Potato Masala Recipe - Punjabi Lobia Recipe lobia aloo sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cluster beans – 250 grams
  • Potatoes – 2 (250 grams)
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger paste – 1 tsp
  • Green chilly – 2 (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Dry mango powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – ¾ tsp or to taste
Instructions
  1. Chop the cluster beans into small pieces with the help of a knife. Similarly, chop the rest of the cluster beans.
  2. Rinse the potatoes with water. Peel and chop them in medium size pieces. Keep the potatoes aside.
  3. Heat a pan with 2 tbsp of oil and add cumin seeds to it. After that add asafoetida, turmeric powder, coriander powder, chopped green chillies and ginger paste. Saute the spices for a while.
  4. Add chopped cluster beans and chopped potatoes into the masala followed by salt and red chilly powder. Mix everything really well.
  5. Now everything is mixed well, pour 3-4 tbsp of water into the sabzi. Cover and cook the sabzi for 5-6 minutes on low flame. Check later.
  6. After 5 minutes, remove the lid and stir to mix the sabzi. Sabzi is aptly cook within 15-20 minutes.
  7. Add dry mango powder and chopped green coriander into the sabzi. Mix it really well. Transfer it to a serving bowl.
  8. Garnish this scrumptious and delectable lobia and potato masala sabzi with some coriander sprigs and serve it steaming hot along with chapatti, parantha or rice. Enjoy!

 

Besan Mawa Barfi Recipe – Besan Khoya ki Burfi

Besan Mawa Barfi Recipe – Besan Khoya ki Burfi

Besan mawa barfi is the most relished barfi. It is very easy to prepare at home with chickpea flour and mawa as the main ingredients along with some dry fruits. It turns out son delicious that it will melt in your mouth. Chickpea flour roasted in ghee taste super delicious. No one can say no to this barfi. It is relished by kids too.

Make besan mawa barfi at home on festive days or on any special occasions and distribute it to your friends and relatives. They will love it for sure. So, definitely try out making besan mawa barfi at home with this easy to follow step-by-step instructions.

Directions

Getting ready:

Heat a wok or a pan and add muskmelon seeds into it. Dry roast the seeds until it starts spluttering and turns golden brown in colour. Keep stirring continuously. Don’t roast it too much. Transfer the roasted muskmelon seeds to a bowl.

besan mawa barfi

Chop cashews into small pieces. Also, slice pistachios into thin slices. Place them in separate bowls. Peel green cardamom and crush its seeds into fine powder in mortar pestle.

besan mawa barfi

Grease a plate with some ghee for making barfi. Spread the ghee evenly all over the plate.

besan mawa barfiMaking:

Heat a wok and add mawa directly into the wok while crumbling it with hand. Keep stirring continuously and roast the mawa on low flame until it turns golden brown in colour. Transfer the roasted mawa in a bowl.

besan mawa barfi

Pour ghee into the same wok and chickpea flour to it. Roast the flour on low flame until it becomes golden brown in colour. Keep stirring continuously. Make sure that the ghee used for roasting chickpea flour is sufficient so that the flour mixes completely into it. If the quantity of ghee is less then the flour will start sticking at the base of the wok.

besan mawa barfi

When the chickpea flour is roasted aptly then drizzle some water on it. This is done to make the flour little grainy in texture. Again roast the flour for another 2-3 minutes. Once the bubbling stops completely that means the chickpea flour is roasted aptly. Now turn off the flame. Allow the flour mixture to cool down completely.

besan mawa barfi

After a while, chickpea flour has cooled down enough that it can be touched with bare hand. Add, roasted muskmelon seeds, chopped cashews. Green cardamom powder and mawa into it. Mix everything really well until the barfi mixture become even. Once the barfi mixture cools down slightly more and mawa-dry fruits are mixed well into it then add sugar to it. Stir to mix the sugar well into the flour mixture.

besan mawa barfi

Barfi mixture is now ready. Transfer it to the greased plate. Spread it evenly on the plate. Sprinkle some chopped cashews and pistachios slices and press them gently with the spatula. Keep it aside so that the mixture sets completely.

besan mawa barfi

Once the barfi sets completely, place the barfi plate on flame and heat it slightly so that the barfi comes out easily.

besan mawa barfi

Cut the besan mawa barfi with the help of a knife into desired size pieces. Transfer the barfi on a plate. Besan mawa barfi is now ready.

besan mawa barfiServing:

Serve this mouth-watering and delectable besan mawa barfi as it is as a dessert or have it whenever you crave for something sweet. Once the barfi cools down completely, store them in an air-tight container and relish eating for 15 days. Enjoy!

Suggestions:

  • If the chickpea flour mixture is hot and sugar and mawa is added to it then the barfi will turn out runny. It will take too much time to set. If the chickpea flour mixture cools down too much then it will turn into powder texture. Therefore, it will be difficult to set the barfi. So, make sure that the chickpea flour mixture is not too hot or too cold while adding other ingredients into it. The mixture should be warm while adding the mixture. The barfi mixture should be little runny, it should not be too runny or powdery.
  • To cool down the roasted chickpea flour mixture you can either transfer the mixture on a plate or place the wok on a vessel filled with water. It will cool down quickly.
  • You can add or remove any dry fruits you desire. You can also increase or decrease the quantity of dry fruits used.

Besan Mawa Barfi Recipe - Besan Khoya ki Burfi besan mawa barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (150 grams)
  • Mawa – 120 grams
  • Powdered sugar – 1.5 cup (200 grams)
  • Ghee – ½ cup (120 grams)
  • Cashews – 2 tbsp
  • Muskmelon seeds – 2 tbsp
  • Pistachios – 1 tbsp
  • Green cardamom – 4
Instructions
  1. Heat a wok or a pan and add muskmelon seeds into it. Dry roast the seeds until it starts spluttering and turns golden brown in colour. Transfer it to a bowl.
  2. Chop cashews into small pieces. Also, slice pistachios into thin slices. Peel green cardamom and crush its seeds into fine powder in mortar pestle.
  3. Grease a plate with some ghee for making barfi. Spread the ghee evenly all over the plate.
  4. Heat a wok and add mawa into it. Keep stirring continuously and roast the mawa on low flame until it turns golden brown in colour. Transfer the roasted mawa in a bowl.
  5. Pour ghee into the same wok and chickpea flour to it. Roast the flour on low flame until it becomes golden brown in colour.
  6. When the chickpea flour is roasted aptly then drizzle some water on it. Again roast the flour for another 2-3 minutes.
  7. Add, roasted muskmelon seeds, chopped cashews. Green cardamom powder and mawa into it. Mix everything really well until the barfi mixture become even. Then add sugar to it. Stir to mix the sugar well into the flour mixture.
  8. Barfi mixture is now ready. Transfer it to the greased plate. Sprinkle some chopped cashews and pistachios slices.
  9. Cut the besan mawa barfi into desired size pieces. Transfer the barfi on a plate.
  10. Serve this mouth-watering and delectable besan mawa barfi as it is as a dessert.

 

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet-tangy flavored mango pickle is loved by kids a lot. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself. Mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration. There are many types of recipes for making mango pickles but today we will prepare sweet-tangy mango pickle. It advisable to use sweet mangoes for this kind of pickle.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoiled. So let us start preparing Mango pickle. Let’s start with making super duper yummy sweet-tangy pickle with this easy to follow recipe with step-by-step picture. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly and pat dry them completely. Remove the stalk and peel them nicely. Cut off the pulp from each mango in desired size and shape.

sweet mango pickleMaking:

Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while. Let the spices cool down and then grind them coarsely.

sweet mango pickle

Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.

sweet mango pickle

Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready. Pass the prepared syrup through a sieve to remove any kind of impurities from it.

sweet mango pickle

Now mix this strained syrup to the mango chunks and mix well. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.

sweet mango pickle

Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup.

sweet mango pickle

To check, stick the syrup between your thumb and finger. It should be gooey and one thread is formed. Sweet-tangy super lip smacking mango pickle is ready. Let the pickle cool down completely and store it in sterilized glass or plastic container.

sweet mango pickleServing:

Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori. Every time use a clean and dry spoon to take out the pickle from the container and relish eating this pickle for up to a year.

sweet mango pickleSuggestions:

  • If you wish have spicier pickle then add 1 tsp garam masala to it.
  • Make sure you use clean and dry container for storing the pickle. Any kind of moisture or dirt can spoil the pickle.
  • Thoroughly wash the glass or plastic container with boiling water and dry them completely. You can also dry the container in oven.
  • Always use a clean and dry spoon for taking out the pickle from container. Stir the pickle once in day with a spoon.
  • If there is sunlight, place the pickle under sun once in 3 months. This helps increase the shelf life of pickles and they taste super tasty.

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe sweet mango pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango pickle – 1 kg (5 to 6 medium size)
  • Jaggery – 1 kg
  • Oil – ¼ cup
  • Vinegar – ¼ cup
  • Fennel seeds – 4 tsp
  • Yellow mustard seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
  • Turmeric powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 to 2 pinch
  • Red chilly powder – 1 tsp
  • Black salt – 2 tsp
  • Sendha salt – 2 tsp
  • Plain salt – 2 tsp
Instructions
  1. Cut off the pulp from each mango in desired size and shape.
  2. Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while.
  3. Let the spices cool down and then grind them coarsely.
  4. Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well.
  5. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.
  6. Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready.
  7. Now mix this strained syrup to the mango chunks and mix well.
  8. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.
  9. Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup. Sweet-tangy super lip smacking mango pickle is ready.
  10. Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori.

 

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

Semolina gujiya is all time favorite sweet for Indians. Gujiya becomes more delicious when prepared with semolina and dry fruits stuffing. To enhance the flavor, fry the gujiyas in pure desi ghee. Preparing sooji gujiya at home may sound fussy but this simple recipe will surely help you make mouth watering and delectable gujiyas. To make the outer layer of sooji gujiyas refined flour has been used and the stuffing is loaded with semolina, dry fruits, and powdered sugar and flavored with green cardamom powder.

Prepare these gujiyas during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy it too. Follow these step-by-step instructions to make crispy and mouth drooling sooji gujiyas at your home. So, definitely try out this recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Chop all the dry fruits and keep them aside. Peel green cardamom and crush the seeds into fine powder.

rawa gujiyaMaking:

Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.

rawa gujiya

For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.

rawa gujiya

Take the mixture out on a plate and allow it to cool down completely. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.

rawa gujiya

Rub the dough till it becomes soft. Make 25 balls from the dough. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.

rawa gujiya

 

Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Open the mould and take out the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.

rawa gujiya

Heat enough ghee in a wok to deep fry the gujiyas. Slide the gujiyas in hot ghee. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.

rawa gujiya

Take out the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.

rawa gujiyaServing:

Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

Suggestions

  • You can use any other dry fruits as per your taste to make the stuffing or adjust the quantity as per your preference.
  • Stuff and move gujiyas carefully or else the will break. Keep the cracked gujiya aside and fry it in the last because it will release its stuffing and spoil the ghee and then you have to strain the ghee for further use.
  • For 25-30 gujiyas
  • Time – 60 minutes

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe semolina gujiyas
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cup (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Curd or milk – ¼ cup
  • Semolina – ¾ cup (150 grams)
  • Powdered sugar – ¾ grams)
  • Dry fruits – 1 cup (cashew. walnut, almonds, raisins)
  • Green cardamom – 7-8
  • Ghee – for frying gujiyas and roasting semolina
Instructions
  1. Chop all the dry fruits and keep them aside.
  2. Peel green cardamom and crush the seeds into fine powder.
  3. Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.
  4. For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown.
  5. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.
  6. Take the mixture out on a plate and allow it to cool down.
  7. Rub the dough till it becomes soft. Make 25 balls from the dough.
  8. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.
  9. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.
  10. Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Demould the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.
  11. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.
  12. Take the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.
  13. Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

 

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rawa dhokla is an instant version of traditional Guajarati dhokla recipe. It is authentically prepared with chickpea flour but this recipe of semolina dhokla can be made instantly without any hustle and bustle. Rawa dhokla is made with semolina, curd, lemon, eno fruit salt and few more Indian spices.

Rawa dhokla tastes as delicious as chickpea flour dhokla. It turns out as spongy and juicy as the dhokla purchased from market. Prepare this finger-licking dhokla for your family. They will love it for sure! So, try out this semolina dhokla recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it. Cover and let it simmer. So that steam gets generated inside it.

rawa dhokla

Grease a plate with some oil for making dhokla.

rawa dhoklaMaking:

In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.

rawa dhokla

Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.

rawa dhokla

Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.

rawa dhokla

Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.

rawa dhokla

Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.

rawa dhokla

After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly. Let the dhokla cool down for a while and then take out the plate from the vessel.

rawa dhokla

After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it. Cut the dhokla into square shape or any desired shape or size.

rawa dhokla

For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.

rawa dhokla

Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.

rawa dhoklaServing:

Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

rawa dhokla

Suggestions

  • Don’t whisk the batter too much after adding eno fruit salt. If you will whisk it too much than the air bubbles will get destroyed and the dhokla will not become spongy.

Rava dhokla recipe - Instant Sooji Dhokla Recipe rawa dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup
  • Curd – 1 cup
  • Green coriander – 1 small bowl (finely chopped)
  • Lemon – 1 small size (take its juice)
  • Ginger – 1 inch baton (grated) or 1 tsp paste
  • Green chilly – 1 (finely chopped) and 2 vertically halved
  • Salt – ½ tsp or to taste
  • Turmeric powder – 2-3 pinches
  • Oil – 2-3 tbsp
  • Red mustard seeds – ½ tsp
  • Sesame seeds – 1 tsp
  • Eno fruit salt – ½ tsp
Instructions
  1. Whisk the curd until it becomes smooth.
  2. Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it.
  3. Cover and let it simmer. So that steam gets generated inside it.
  4. Grease a plate with some oil for making dhokla.
  5. In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely.
  6. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.
  7. Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture.
  8. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.
  9. Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well.
  10. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.
  11. Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy.
  12. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.
  13. Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand.
  14. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.
  15. After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly.
  16. Let the dhokla cool down for a while and then take out the plate from the vessel.
  17. After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it.
  18. Cut the dhokla into square shape or any desired shape or size.
  19. For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds.
  20. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.
  21. Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.
  22. Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

 

 

How to make Pizza on tawa

How to make Pizza on tawa

Tawa pizza is an easy way to prepare the mouth-watering pizzas. You can relish eating homemade pizzas even if you don’t have oven or microwave at home. Pizza is an all time favorite snack not only for kids but also for youngsters. It is easy to prepare with the pizza base topped with lots of veggies, cheesy mozzarella and mixed herbs.

Tawa pizza is as tasty and cheesy as pizzas prepared in oven or purchased from outside. You can prepare this pizza anytime and enjoy with your family and friends. They will love it for sure. So, definitely try out making pizzas with this easy to follow step-by-step instructions.

Directions

Getting ready:

Cut capsicum, remove all its seeds. Slice it thinly and keep it aside.

tawa pizza

Cut baby corn into ½ cm small round pieces.

tawa pizzaMaking:

Add dry instant yeast, olive oil, salt and sugar into the refined flour. Mix all ingredients well. Add lukewarm water in small portions and knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease the dough with some oil. Cover and place the dough in warm place for 1 hour so that it gets fermented well. Dough for making pizza is ready.

tawa pizza

After an hour, take half amount of pizza dough and make a round ball. Dust the dough with some refined flour and make a ½ cm thick chapatti with a diameter of 10-12 inch.

tawa pizza

Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown on medium flame.

tawa pizza

Heat a pan and put the veggies in it. Stir to mix well. Cover and cook the vegetables for 2 minutes until it becomes tender on medium flame.

tawa pizza

Flip the pizza base up side down and reduce the flame to minimum. Garnish pizza base with topping. Firstly, spread a thin layer of pizza sauce.

tawa pizza

Then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese evenly as well.

tawa pizza

Cover pizza and cook for 5-6 minutes on low flame until the cheese gets melted and the lower side gets little brown. Keep checking after every 2 minutes. Very delicious pizza is ready. Turn off the flame. Transfer it to a plate.

tawa pizzaServing:

Sprinkle some herbs on top of the pizza slice it into 4-5 pieces and serve pinning hot pizza and enjoy eating it.

tawa pizzaSuggestions

  • Choose pizza topping as per your taste and desire like corn, mushrooms, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
  • If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.

How to make Pizza on tawa tawa pizza
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup
  • Olive oil - 2 tbsp
  • Salt - ½ tsp
  • Sugar - 1 tsp
  • Instant yeast - 1 tsp
  • Capsicum - 1
  • Baby corn - 3
  • Pizza sauce - ½ cup
  • Mozzarella cheese - ½ cup
  • Italian mix herbs - ½ tsp
Instructions
  1. Strain refined flour in any utensil. Cut capsicum, remove all its seeds. Slice it thinly and keep it aside. Cut baby corn into ½ cm small round pieces.
  2. Add dry instant yeast, olive oil, salt and sugar into the refined flour. Mix all ingredients well. Add lukewarm water in small portions and knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease the dough with some oil.
  3. Cover and place the dough in warm place for 1 hour so that it gets fermented well. Dough for making pizza is ready. After an hour, take half amount of pizza and make a round ball.
  4. Dust the dough with some refined flour and make a ½ cm thick chapatti with a diameter of 10-12 inch. Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown on medium flame. Heat a pan and put the veggies in it. Stir to mix well.
  5. Cover and cook the vegetables for 2 minutes until it becomes tender on medium flame. Flip the pizza up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly, spread a thin layer of pizza sauce.Then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese evenly as well. Cover pizza and cook for 5-6 minutes on low flame until the cheese gets melted and the lower side gets little brown. Keep checking after every 2 minutes. Very delicious pizza is ready. Transfer it to a plate.
  6. Sprinkle some herbs on top of the pizza slice it into 4-5 pieces and serve pinning hot pizza and enjoy eating it.

 

Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

Palak paneer is one of the most popular and favorite Indian paneer recipes. This recipe is all about paneer and spinach. The soft paneer chunks are simmered in smooth spinach gravy cooked in Indian spices. Then this is the recipe for you. It tastes super scrumptious and it is very easy to make.
Palak paneer is not only tasty but it also has high nutritional values. Everyone should add spinach in their daily diet and if spinach is made with paneer then no one will say no to spinach. So, try out this recipe with easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Remove the stalks from the spinach leaves and wash them thoroughly with water.

palak paneer

Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.

palak paneer

Cut paneer into cubes of desired size and place it into a bowl.

palak paneerMaking:

Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.

palak paneer

After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.

palak paneer

Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it. Saute the cumin seeds for a while until it becomes fragrant. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.

palak paneer

Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.

palak paneer

Stir to mix spinach puree and masala really well. Keep stirring continuously. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.

palak paneer

Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.

palak paneerServing:

Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

palak paneerSuggestions

  • If you prefer eating onions then finely chop an onion and add it after spluttering the cumin seeds. Saute the onions until it becomes golden brown and further follow the above mentioned steps.

Palak Paneer Recipe - Cottage Cheese in Spinach Gravy palak paneer
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 500 grams
  • Paneer – 300 grams
  • Tomato – 3-4
  • Green chilly – 1
  • Ginger baton – 1 inch
  • Cumin seeds – ½ tsp
  • Asafoetida – 1-2 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt – less than 1 tsp or to taste
  • Chickpea flour – 1 tbsp
  • Garam masala – less than ¼ tsp
  • Green coriander – 1-2 tbsp (finely chopped)
  • Cream – for garnishing
Instructions
  1. Remove the stalks from the spinach leaves and wash them thoroughly with water.
  2. Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.
  3. Cut paneer into cubes of desired size and place it into a bowl.
  4. Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low.
  5. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.
  6. After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste.
  7. Boiled spinach has cooled down completely. Place it into a mixer jar and prepare a smooth paste of it.
  8. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.
  9. Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it.
  10. Saute the cumin seeds for a while until it becomes fragrant.
  11. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while.
  12. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.
  13. Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals.
  14. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base.
  15. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.
  16. Stir to mix spinach puree and masala really well. Keep stirring continuously.
  17. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.
  18. Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle.
  19. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices.
  20. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.
  21. Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

 

Homemade Donuts recipes – Fried Donuts Recipe

Homemade Donuts recipes – Fried Donuts Recipe

Donuts are soft fried breads coated with cinnamon and powdered sugar. They are glazed with white chocolate and dark chocolate which makes it look more mouth-watering. This super delicious dessert is most popular among kids. Donuts are very easy to prepare with few ingredients like refined flour, yeast, milk, butter and sugar.

Donuts are as delicious as they appears. Prepare these amazing donuts at home on birthdays and get-together or make them whenever you kids demand for something different. Your family and friends will love this delectable donuts for sure! So, why to purchase it from bakeries when you can prepare it at home. Do try out this donuts recipe with easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Sieve refined flour into a bowl.

homemade donutsMaking:

In a big mixing bowl, take refined flour along with salt, sugar, dry active yeast and butter. Mix it well to combine everything together. Now take lukewarm milk and by adding it into the flour in small portions to knead soft dough. For kneading this much quantity of flour more than ½ cup milk has been used. Keep kneading the dough for about 4-5 minutes until it becomes smooth.

homemade donuts

After 5 minutes, dough has become smooth and soft. Give the dough a round ball shape by rolling it between your palms. Dust some dry flour on the rolling board and flatten the dough on it. Roll it into a round circle of ½ or ¾ cm thickness with the help of rolling pin.

homemade donuts

After rolling the dough into round shape, cut donuts out of it with the help of a glass or bowl. Apply some dry flour around the edge of the glass and place it on the dough and press firmly so that the glass goes through the dough.

homemade donuts

Now to give it the shape of a donut, take a bottle cap which has to be small in size and similarly press it firmly in between the circles so that it goes through the dough.

homemade donuts

Take out the small circle formed in between and use the leftover dough for making more donuts. Prepare as much donuts as possible until the dough is utilized completely.

homemade donuts

Now that the donuts are ready, place them on a tray. Brush some oil on each donut to prevent them from drying up. Cover and keep them aside for 1.5-2 hours so that they become puffy. Then they will be ready to get fried.

homemade donuts

After 2 hours, donuts have puffed up and are ready to be fried. Heat enough oil in a wok for frying. Keep the oil medium hot for frying.

homemade donuts

Drop 1-2 donuts or as many as possible into the medium hot oil. Keep the flame low or medium while frying them.

homemade donuts

Flip their sides when they become slightly brown from beneath. Keep frying them until they turn golden brown in colour.

homemade donuts

Now that the donuts have turned golden brown in colour, lift it with the help of slotted ladle and hold it against the wok to drain excess oil. Then take them out on kitchen paper towel. Likewise, fry the rest of the donuts.

homemade donuts

Donuts are now fried aptly. Take powdered sugar on a plate and dust the piping hot donuts with it. Fold each of them evenly into powdered sugar. Place them on a plate.

homemade donuts

Now the donuts are ready to be glazed. For that, heat two vessels with water and place a bowl on each of them. Place white chocolate in a bowl and dark chocolate in another bowl and let them melt. Keep flame on medium and stir at regular intervals. Cook the chocolates until they attain running consistency. Keep stirring them continuously to avoid browning at the base. It can take around 20-25 minutes for melting them.

homemade donuts

After 20-25 minutes, turn off the flame. Place the bowl on the wire rack. Let them cool down for a while so that they can be handled with hand. Keep stirring them with the spatula. Now pick a donut and dip one side of it into any chocolate i.e. white or dark and let the excess chocolate fall off. Dip each donut likewise and place them on a plate.

homemade donutsServing:

Prepare 2 cones, one with white chocolate and another with dark chocolate. Drizzle white chocolate on dark chocolate donuts and vice versa. Serve these luscious and mouth-drooling donuts as it is. Enjoy.

homemade donutsSuggestions

  • Glazing can be done in numerous ways like with honey, powdered sugar or with coconut powder. But kids relish eating chocolate glazed donuts.
  • For garnishing, you can use finely chopped walnuts, silver balls or whatever you desire.

Homemade Donuts recipes - Fried Donuts Recipe homemade donuts
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cup
  • Milk – ¾ cup
  • Unsalted butter – ¼ cup (If using salted butter then don’t add salt)
  • Sugar – 2 tbsp
  • Dry active yeast – 1 tsp
  • Salt – ½ tsp
  • White chocolate, dark chocolate and icing sugar – for garnishing
  • Oil – for frying
Instructions
  1. Sieve refined flour into a bowl.
  2. In a big mixing bowl, take refined flour along with salt, sugar, dry active yeast and butter. Mix it well to combine everything together.
  3. Now take lukewarm milk and by adding it into the flour in small portions to knead soft dough.
  4. After 5 minutes, dough has become smooth and soft. Dust some dry flour on the rolling board and flatten the dough on it. Roll it into a round circle of ½ or ¾ cm thick.
  5. Cut donuts out of it with the help of a glass or bowl.
  6. Now to give it the shape of a donut, take a bottle cap which has to be small in size and similarly press it firmly in between the circles so that it goes through the dough.
  7. Cover and keep them aside for 1.5-2 hours so that they become puffy. Then they will be ready to get fried.
  8. After 2 hours, donuts have puffed up and are ready to be fried. Heat enough oil in a wok for frying. Keep the oil medium hot for frying. Drop 1-2 donuts or as many as possible into the medium hot oil.
  9. Flip their sides when they become slightly brown from beneath. Keep frying them until they turn golden brown in colour.
  10. Now that the donuts have turned golden brown in colour. Then take them out on kitchen paper towel. Likewise, fry the rest of the donuts.
  11. Donuts are now fried aptly. Take powdered sugar on a plate and dust the piping hot donuts with it. Fold each of them evenly into powdered sugar. Place them on a plate.
  12. Now the donuts are ready to be glazed. For that, heat two vessels with water and place a bowl on each of them. Place white chocolate in a bowl and dark chocolate in another bowl and let them melt. Keep flame on medium and stir at regular intervals.
  13. Cook the chocolates until they attain running consistency. Keep stirring them continuously to avoid browning at the base. It can take around 20-25 minutes for melting them.
  14. After 20-25 minutes, turn off the flame. Place the bowl on the wire rack. Let them cool down for a while so that they can be handled with hand. Keep stirring them with the spatula.
  15. Now pick a donut and dip one side of it into any chocolate i.e. white or dark and let the excess chocolate fall off. Dip each donut likewise and place them on a plate.
  16. Prepare 2 cones, one with white chocolate and another with dark chocolate. Drizzle white chocolate on dark chocolate donuts and vice versa. Serve these luscious and mouth-drooling donuts as it is. Enjoy.

 

Ghevar Recipe – How to make Ghevar at home?

Ghevar Recipe – How to make Ghevar at home?

Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. Being an Indian resident we can find Ghevar everywhere in the market during these festivals, but people who stay in foreign countries are not able to find it so easily. The good news is that you can easily make it at home and surprise your family members. So lets make Ghevar Sweet today at home.

Have you seen Ghevar getting made in any sweet shop? We require a special pan with good density to make Ghevar. It should be approximately 12 inch deep and 7-8 inch broad. The Ghevar is put into these pans filled with ghee and fried. But you need not worry about it, as it is possible to make Ghevar in any regular pan also.

Directions

Getting ready:

Sieve refined flour in a bowl.

ghevar

Peel the green cardamom. Crush its seeds to make a fine powder.

ghevarMaking:

Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency. When the butter becomes somewhat like cream then remove the ice cubes and again whisk the butter till it turns smooth.

ghevar

When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Smooth batter is now ready with flowing consistency. Now add lemon juice and mix it well.

ghevar

 

Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee. Batter will splatter into the ghee then again pour some batter in thin stream into it. Make the ghevar as thick as desired.

ghevar

 

Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.

ghevar

 

Drain out the fried ghevar with a thin stick on a bowl placed over a plate so that the ghee seeps out in the bowl. Handle the ghevar with care because they are very delicate. Similarly, prepare all the ghevar until the batter is utilized completely.

ghevar

To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.

ghevar

To check the syrup, take few drops of it in a bowl. Let it cool off. Stick some syrup between index finger and thumb and stretch them apart. If two strands appear between the fingers then syrup is ready. Sugar syrup of two thread consistency is now ready.

ghevar

Turn off the flame and place the vessel on wire rack. Add green cardamom powder into the syrup. Mix it well. Let the syrup cool down for a while. Use it later.

ghevar

Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon. After applying the syrup all over the ghevar, transfer it to a plate. Likewise, prepare all the ghevar and stack them on a plate.

ghevarServing:

Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Press them gently with a spoon. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

ghevarSuggestions

  • The vessel you are using for making ghevar should be deep and thick bottom vessel. When ghevar batter is poured in the ghee it splatters so if you use shallow vessel then ghee will spill out of the vessel.
  • You can garnish it with sliced almonds or cardamom powder.
  • Measure the ingredients properly while preparing the batter. Mix everything really well until the batter becomes smooth like cream.

Ghevar Recipe - How to make Ghevar at home? ghevar
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (50 grams)
  • Milk – ¼ cup (50 grams)
  • Ghee – for frying
  • Lemon juice – 1 tsp
  • Sugar – 2 cups
  • Green cardamom - 4
Instructions
  1. Sieve refined flour in a bowl.
  2. Peel the green cardamom. Crush its seeds to make a fine powder.
  3. Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency.
  4. When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Now add lemon juice and mix it well.
  5. Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee.
  6. Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.
  7. Drain out the fried ghevar with a thin stick on a bowl placed over a plate. Similarly, prepare all the ghevar until the batter is utilized completely.
  8. To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.
  9. Sugar syrup of two thread consistency is now ready. Turn off the flame . Add green cardamom powder into the syrup. Mix it well.
  10. Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon.
  11. Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

 

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat is one of the special recipe of North India. It is extremely tasty. Chandni Chowk’s papdi in Delhi is world famous. It can be found on the stalls in the market and also in some special shops. But no one can beat the taste of homemade chaat papdi. It is prepared with few ingredients moong lentil, potato, curd, refined flour and few aromatic Indian spices.

You can make dahi papdi for any special occasion or whenever you want to have spicy-tangy padhi chaat.  Everyone will like it for sure. So, definitely try out this recipe with easy to follow step-by-step instructions any enjoy with your family and friends.

Directions

Getting ready:

Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.

dahi papdi chaat

Take a cup of curd and whisk it until it becomes smooth. Mix black salt and sugar into the curd and mix well.

dahi papdi chaatMaking:

To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.

dahi papdi chaat

Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.

dahi papdi chaat

Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.

dahi papdi chaat

When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.

dahi papdi chaat

Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.

dahi papdi chaat

Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.

dahi papdi chaat

Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.

dahi papdi chaat

Now take another dough ball and divide it into small balls. Roll each dough ball into thin papdis individually with the help of the rolling pin. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.

dahi papdi chaat

Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low. Drop as many as papdis possible into the oil. Don’t crowd the oil.

dahi papdi chaat

When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.

dahi papdi chaat

After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.

dahi papdi chaatServing:

Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water. Place them on the serving plate.

dahi papdi chaat

Take 2 papdis and crush it in your hand and add it to the pakodis. Now add 5-6 tsp of curd to it.

dahi papdi chaat

Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.

dahi papdi chaat

Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

dahi papdi chaatSuggestions

  • If you want them you can add chopped boiled potatoes and boiled chickpea on it.

Dahi Papdi Chaat Recipe - Papri Chaat Recipe - How to make Papdi Chaat dahi papdi chaat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small papdi - 1 bowl (fried)
  • Moong lentils Pakodi - 1 bowl (fried)
  • Potato - 2 bowls (boiled)
  • Curd - 500 grams
  • Salt - ½ tsp or according to the taste
  • Roasted cumin seeds - 2 tsp
  • Chat Masala - 1 tea spoon
  • Sweet chutney - 1 small bowl
  • Green chutney - 1 small bowl
  • Coriander leaves - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.
  3. Take a cup of curd and whisk it until it becomes smooth.
  4. Peel pomegranate and keep its seeds in a bowl.
  5. To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well.
  6. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required.
  7. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.
  8. Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.
  9. Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.
  10. When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides.
  11. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.
  12. Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water.
  13. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.
  14. Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth.
  15. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth.
  16. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.
  17. Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm.
  18. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.
  19. Now take another dough ball and divide it into small balls.
  20. Roll each dough ball into thin papdis individually with the help of the rolling pin..
  21. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well.
  22. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.
  23. Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low.
  24. Drop as many as papdis possible into the oil. Don’t crowd the oil.
  25. When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.
  26. After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
  27. Mix black salt and sugar into the curd and mix well.
  28. Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water.
  29. Place them on the serving plate.
  30. Take 2 papdis and crush it in your hand and add it to the pakodis.
  31. Now add 5-6 tsp of curd to it.
  32. Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney.
  33. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.
  34. Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.