Category Archives: Deep fried recipe

With the onset of the rainy season, we all crave for something crunchy crispy and spicy. Try making sumptuous Palak Poha cutlet today. This fuss free and easy to make snack will surely make it to the top of your menu. Make and serve it with tomato chutney, green coriander chutney or any dip of your choice.

Here is an easy recipe with step by step pictures to make Palak Poha cutlet. I am sure you will relish every bite of it. Make your snack time more fun with Palak Poha cutlet recipe anytime.

Direction :

Getting ready:

Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.

Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.

Making:

Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.

Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.

Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.

Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

Serving:

Serve these scrumptious Poha Palak cutlet with green coriander chutney, tomato sauce, or any chutney of your choice.

Suggestion:

You can add more chilies if your prefer it spicy.
You can skip using turmeric powder if desired. It is optional.
You can keep the size of cutlet big or small as desired. You can make cutlet round, square or oval as desired.
Oil should be medium high hot and flame should be medium high to make delicious cutlet.

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Palak Poha Cutlet। Poha Spinach Cutlets Recipe

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Flattened rice – 1.5 cup (150 gms)
Spinach- 1 cup (finely chopped)
Boiled Potatoes- 4 (300 gms)
Green Coriander – 2 to 3 tbsp (finely chopped)
Grated ginger- 1 tsp
Green chili – 2 to 3 (finely chopped)
Red Chili Powder – ¼ tsp
Garam Masala – ¼ tsp
Turmeric Powder – ¼ tsp
Dry Mango Powder – ¼ tsp
Coriander powder – 1 tsp
Salt – 1 tsp or to taste
Oil- for frying

Instructions

Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.
Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.
Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.
Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.
Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.
Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

Deep fried recipe, Featured, Poori recipe, Roti Bread Paratha Recipe

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix

August 3, 2017 Nisha Madhulika Leave a comment

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix

Bedmi poori has been a popular breakfast in north india. You can have it with your favorite aloo masala sabzi or a chutney of your choice. Making your favorite Bedmi Poori won’t be a tedious task anymore. Prepare this Instant Bedmi poori mix in advance , store it in an airtight container and you can use it for a longer time. I am sure you will savor the taste of this amazing poori.

Here is an easy recipe with step by step pictures to make Instant Bedmi poori mix. Make it anytime you crave for a sumptuous breakfast. Enjoy a tempting meal with friends and family.

Direction :

Making :

Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.

Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.

Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.

Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.

Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.

After 25 minutes, Grease your hands with little oil, and knead the dough again.

Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.

Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.

Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.

Put the poori to fry, Flip and fry until golden brown from all sides.

Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

Serving :

Prepare Bedmi poori anytime from instant mix. Serve tempting Bedmi poori with aloo masala sabzi or chutney,
you will relish it.

Suggestion:

Do not roast spices and dal much ,just let go of the moisture.
Do not open the mixer jar lid instantly after grinding dal and spices, because the spicy flour will spread up.
Poori should not be thin on centre and thick on the edges.
When the bedmi poori mix cools down, only then keep it in an air tight container.

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Instant Bedmi Puri Mix | Bedmi Poori Atta Mix

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour - 3 cups (450 gms)
Semolina - 1 cup (180 gms)
Urad dal - 1 cup 200 gms)
Whole red chili - 7
Black pepper - 10 to 12
Cumin seeds - 3 tsp
Coriander powder - 1.5 tsp
Fennel seeds powder - 1.5 tsp
Asafoetida - 1 pinch
Salt - 1.5 tsp
Oil - for frying

Instructions

Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.
Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.
Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.
Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.
Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.
After 25 minutes, Grease your hands with little oil, and knead the dough again.
Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.
Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.
Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.
Put the poori to fry, Flip and fry until golden brown from all sides.
Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

Deep fried recipe, Featured, Indian Regional recipe, Namkeen recipe, Samosa recipe, Snacks

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

July 27, 2017 Nisha Madhulika Leave a comment

Mini Dry Samosa recipe | मिनी समोसा नमकीन | Farsan Samosa | Besan Samosa

Farsan Mini samosas are tangy, scrumptious and most relished snack to serve during supper with hot beverages. These tempting and scrumptious stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Direction:

Getting ready:

Finely chop 6 to 7 cashews.

Making :

Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.

Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.

Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.

Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.

Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.

After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.

Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

Serving :

Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.

Suggestion:

You can take any namkeen like besan sev, gathiya, dalmoth,
If tamarind pulp is not available then, you can add 1 tbsp tomato sauce to it. You don’t need to add sugar to it, because tomato sauce already has sugar.While sticking make sure you don’t forget to coat with water and stick them well else they might splatter.Fill all the samosas, keep aside for a while and then fry them, no bubbles will form over it then.

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Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Refined flour- 1 cup (125 gms )
Ghee – 2 tbsp
Aloo Bhujiya – 50 gms
Sesame seeds – 2 tsp
Fennel Powder – 1 tsp
Carom seeds – ¼ tsp
Coriander powder – 1 tsp
Red chili powder – ½ tsp
Raisins – 1 tbsp
Cashew nuts – 6 to 7 (optional)
Tamarind Pulp – 1 tbsp
Sugar – 1 tsp
Salt – ¾ tsp
Oil – for frying

Instructions

Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, ½ tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.
Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.
Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.
After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.
Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

Deep fried recipe, Featured, Pakora recipe, Recipe for Kids, Snacks

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

July 8, 2017 Nisha Madhulika Leave a comment

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice has been an important part of our menu. We Indians relish eating it with our favorite dal and curry recipes , but have you ever wondered what new recipes you could make from the leftover rice. Here is an amazing Rice Pakora recipe for you to try out. You can serve them as a snack at evening or relish its amazing taste with your favorite chutney or dip.

So here is the Chawal ke pakores recipe with step by step pictures and detailed method of preparation. Enjoy your snack time !

Directions:

Getting Ready:

Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.

Making:

Add 1/4 tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes.

Till then let’s prepare a spice mix for the leftover rice. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt, coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.Mix all the spices well. Meanwhile, heat some oil in a pan or wok on a simmering flame.

Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval.

To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.

Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides.

Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.

Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.

Serving:

The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

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Rice Pakora Recipe

Author: Nishamadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-5

Ingredients

Leftover rice - 1.5 cup
Besan - 1 cup
Green Coriander - 2 to 3 tbsp (finely chopped)
Salt - ¾ tsp / to taste
Green chilli - 2 (finely chopped)
Ginger - 1 inch piece (grated)
Coriander Powder - 1 tsp
Red Chilli - ¼ tsp
Oil - For frying

Instructions

Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
Add ¼ tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes. Till then let's prepare a spice mix for the leftover rice.
Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt,coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.
Mix all the spices well. Meanwhile heat some oil in a pan or wok on a simmering flame. Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.
Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval. To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides. Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

Cutlet/Tikki recipe, Deep fried recipe, Featured, Recipe for Kids, Snacks

Rava Cutlets – Veg Suji Cutlet Recipe

May 25, 2017 Nisha Madhulika Leave a comment

Rava Cutlets – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today as a breakfast or snack for supper. The amazing and super scrumptious taste of these cutlets will surely make you tempt for more. Everyone will surely delish eating these cutlets. Various cutlets are usually served as snack or an appetizers in special occasions or parties but these semolina cutlets are really unique and flavorsome in taste.

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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

Serving:

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.

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.

Suggestions:

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.

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Rava Cutlets - Veg Suji Cutlet Recipe

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

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

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.
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. 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.
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. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
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.
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.
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.
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.
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. 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. 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.
Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
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. 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.

Cutlet/Tikki recipe, Deep fried recipe, Featured, Snacks, Tiffin Box Recipe

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

April 27, 2017 Nisha Madhulika Leave a comment

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.

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

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

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.

Making:

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.

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.

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.

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.

Serving:
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.

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

Author: NishaMadhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

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

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.
After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
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.
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.
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.
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.
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.
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Cutlet/Tikki recipe, Deep fried recipe, Featured, Indian Regional recipe, Snacks

Kathal Kabab Recipe – Raw Jackfruit Kebab

April 8, 2017 Nisha Madhulika Leave a comment

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

Serving :

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.

Suggestion :

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.

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Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebab

Author: Nisha Madhulika

Recipe type: snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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

Take 500 gm Jackfruit. Cut it, wash and dry it.
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.
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.
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.
Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
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.
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.
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.
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.
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.
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.
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.
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.

Deep fried recipe, Featured, Indian Festival Recipe, Namkeen recipe, Navratri Recipes, Snacks

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

March 30, 2017 Nisha Madhulika Leave a comment

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 .

Making :

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrat

Author: Nisha Madhulika

Recipe type: snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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

Boil 3 Potatoes .
Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
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.
Heat enough oil in a wok to fry the aloo bhujiyas.
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.
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.
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.
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.
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.
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.

Deep fried recipe, Featured, Indian Festival Recipe, Kachori recipe, Navratri Recipes, Sweets, Vrat Recipe

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

March 28, 2017 Nisha Madhulika Leave a comment

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.

Manually grate the paneer in another bowl as well.

Making:

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.

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.

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.

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.

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

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.

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.

Serving:

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

Save Print

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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

Peel the boiled potatoes and grate them manually with a grater in a bowl.
Manually grate the paneer in another bowl as well.
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.
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.
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.
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.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
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.
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.
Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Deep fried recipe, Featured, Snacks

Banana Chips – Banana Thin and Crispy Wafers

March 28, 2017 Nisha Madhulika Leave a comment

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 tea, especially in fast. You can make these crispy and crunchy wafers anytime as desired. 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.

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.

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.

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.

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.

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.

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.

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

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.

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.

Save Print

Banana Chips - Banana Thin and Crispy Wafers

Author: Nisha Madhulika

Recipe type: snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

Raw banana – 4 (600 grams)
Water – 2 tbsp
Salt – 1 tsp or to taste
Oil – for frying

Instructions

Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.
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.
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.
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.
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.
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.
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.
Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.
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.

Indian Good Food

Category Archives: Deep fried recipe

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Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rava Cutlets – Veg Suji Cutlet Recipe

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

Kathal Kabab Recipe – Raw Jackfruit Kebab

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Banana Chips – Banana Thin and Crispy Wafers

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