Category Archives: Deep fried recipe

Rava Cutlets – Veg Suji Cutlet Recipe

Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today, these taste super scrumptious.  We all relish eating these cutlets. We have made a variety of cutlets served as snacks at get together or as appetizers during a party but the semolina cutlets are really tasty and make a very good snack.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste.

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

 

Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.
  3. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  4. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.
  5. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.
  6. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  7. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  8. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  9. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  10. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  11. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.
  12. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.
  13. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  14. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  15. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.
  16. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow 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. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow 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. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Aloo Bhujia Namkeen Farali  – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways using simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , this aloo bhujiya namkeen comes out very scrumptious. Hygienic and pure you can make these Aloo Bhujiya namkeen falahari not only during the navratri fasts but for any other religious fasts as well.

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy!

Direction :

Getting ready :

Boil 3 Potatoes .

aloo bhujiya for vrat Making :

Take water chestnut flour in a big mixing bowl and 3 boiled potatoes. Then peel and grate the potatoes.

aloo bhujiya for vrat

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

aloo bhujiya for vrat

Heat enough oil in a wok to fry the aloo bhujiyas.

aloo bhujiya for vrat

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

aloo bhujiya for vrat

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cylinder. Machine is ready, meanwhile check the oil.

aloo bhujiya for vrat

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth settles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

aloo bhujiya for vrat

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth settles down. Drain them out as well. Transfer these sev to a plate.

aloo bhujiya for vrat

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

aloo bhujiya for vrat Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

aloo bhujiya for vrat Suggestion :

  • Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
  • Adding turmeric powder is optional, you can skip the use.
  • Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrataloo bhujiya for vrat
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- ⅓ tsp (optional )
  • Oil – for frying
Instructions
  1. Boil 3 Potatoes .
  2. Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
  3. Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
  4. Heat enough oil in a wok to fry the aloo bhujiyas.
  5. Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
  6. Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
  7. Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
  8. Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
  9. Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
  10. Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Banana Chips – Banana Thin and Crispy Wafers

Banana Chips  – Banana Thin and Crispy Wafers

Banana wafers are an easy and simple recipe prepared with raw bananas. These raw banana chips are perfect accompaniment to evening, especially in fast. You can make these crispy and crunchy wafers anytime. If you want to add more taste to your snack sprinkle a bit of spices or  chaat masala over the chips.

Here is a step by step easy recipe with pictures to make Thin and crispy banana wafers. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them.

Directions

Getting ready:

Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.banana chips

Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.banana chips

Making:

Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.banana chips

Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.banana chips

When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.banana chips

Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.banana wafers

For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.banana chips

Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.banana chips

Serving:

Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.banana wafers

Suggestions

  • While cutting the wafers, you can do it over the wok directly. But it is much better that you cut them in a plate first as you won’t get any heat on your hands.
  • Drop the chips one by one in the wok. Add some water once the chips are little brown and mix well. Keep a little more care about this. Drain out the chips on a plate covered with absorbent paper to remove excess oil.
Banana Chips - Banana Thin and Crispy Wafersbanana chips
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw banana – 4 (600 grams)
  • Water – 2 tbsp
  • Salt – 1 tsp or to taste
  • Oil – for frying
Instructions
  1. Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.
  2. Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.
  3. Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.
  4. Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.
  5. When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.
  6. Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.
  7. For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.
  8. Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.
  9. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.

Instant Bhature – Quick bhatura recipe

Instant Bhature –  Quick bhatura recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily.  The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole.  Almost everyone just relish eating this great and appetizing dish.

Here is a quick and easy recipe with step by step pictures to make tempting Bhature quickly and instantly. Mouth drooling Instant Bhatura can be  served  with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.

Directions:

Getting ready :

To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater. bhatura

Making:

Add 1/4  cup semolina, 1/2 cup curd, 1/2 tsp salt. Also  add less than 1/4 tsp baking soda and  2 tsp oil to the refined flour.bhatura

Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4  cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.bhatura

Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.bhatura

To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.bhatura

After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e  neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.bhatura

Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.bhatura

  1. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.bhatura

Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.bhatura

Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.bhatura

Suggestions:

  • For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
  • You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
  • To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
  • Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
  • Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
  • You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.
Instant Bhature - Quick bhatura recipebhatura
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour- 2 cups ( 250 grams)
  • Semolina – ¼ cup ( 50 grams)
  • Potato – 3 ( 150 grams) boiled and peeled
  • Curd- ½ cup
  • Oil – 2 tbsp
  • Baking Soda- Less than ¼ tsp
  • Salt- ½ tsp ( or to taste)
  • Oil- for frying
Instructions
  1. To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
  2. Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
  3. Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
  4. Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
  5. To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
  6. After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
  7. Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
  8. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
  9. Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
  10. Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora makes an amazing snack whenever you want to eat something different. You can make this crispy snack and serve it piping hot with a cup of tea. Serve  this Cottage cheese bread pakora to your guests, everyone will relish eating it.

Here is a quick and easy recipe with pictures to make Stuffed Paneer Bread Pakora  which is relished by kids as well as adults. Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

Direction:

Getting ready :

Take 150 grams paneer and grate it.

bread paneer pakoraMaking: 

Take 1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.

bread paneer pakora

Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.

bread paneer pakora

To prepare stuffing. Take the grated paneer. To it add 1/3 tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander  and ½ tsp chaat masala as well. Mix all ingredients well.

bread paneer pakora

Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.

bread paneer pakora

Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.

bread paneer pakora

Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.

bread paneer pakora

Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.

bread paneer pakora

Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely.

paneer bread pakora

Serving:

Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

bread paneer pakora

Suggestions:

  • Avoid adding too much water altogether as it gets difficult to dissolve the lumps.
  • You can make pakoras without baking soda as well.
  • You can use ½ tsp ginger paste as well.
  • You can omit the use of green chilies if making these pakoras for kids or reduce the quantity.
  • You can also add finely chopped spinach, finely chopped capsicum as per your taste and preference.
  • If you wish to make them in smaller size then further divide the bread slice like this as the size of pakoras gets bigger.
  • While coating the bread pakoras in the batter, be little gentle as the bread gets soft too quickly in the batter.
  • Coat it quickly with the batter and drop in oil immediately.

Bread Paneer Pakora - Cottage Cheese Bread Pakora - Stuffed Paneer Bread Pakorabread paneer pakora
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 4 slices
  • Paneer – 150 gms
  • Chickpeas flour – 1.5 cup
  • Carom Seeds- ¼ tsp
  • Red chilli powder- ¼ tsp
  • Coriander Powder- 1 tsp
  • Salt –More than 1 tsp (or to taste )
  • Baking Soda – 1 pinch
  • Coriander leaves – 3 to 4 tbsp (finely chopped )
  • Ginger- ½ inch piece (finely chopped)
  • Green chilli – 2 ( finely chopped)
  • Chaat Masala- ½ tsp
  • Oil – for frying
Instructions
  1. Take 150 gms paneer and grate it.
  2. Take1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.
  3. Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.
  4. To prepare stuffing. Take the grated paneer. To it add ⅓ tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander and ½ tsp chaat masala as well. Mix all ingredients well.
  5. Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.
  6. Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.
  7. Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.
  8. Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.
  9. Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely
  10. Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

 

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 surely  you won’t 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 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 snack time more fun.  You can serve these tempting nachos chips with salsa sauce, mayonnaise or cheese dip. Enjoy!

Directions:

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!