Category Archives: Snacks

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Vadas have always made a special place on our holi menu. You might have made the usual vada from dal , its time you try a new variation with scrumptious Sooji dahi vada. It is very easy to prepare it and is a very tempting indeed.

Here is a quick and easy recipe with pictures to make Mouth drooling Sooji Dahi vada. You can sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway. Your friends and family will surely relish every bite of it.

Making:

Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add 3/4 tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.sooji dahi vada

Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.

sooji dahi vada

To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.

sooji dahi vada

Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.sooji dahi vada

Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.

sooji dahi vada

Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.

Sooji dahi vada

When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.sooji dahi vada

Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.

sooji dahi vada

Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.sooji dahi vada

Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.

sooji dahi vada

Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.

sooji dahi vada

By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.

sooji dahi vada

Serving:

Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.sooji dahi vada

Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.sooji dahi vada

Suggestions

  • Don’t soak the pakoras and vadas in water for a much longer time as they will become soggier.
  • Prefer using thick curd for serving the vadas. If you have watery curd, you can drain out extra water, by squeezing the curd onto a cloth and then whisk the curd well and use it.
  • You can make sweet chutney with tamarind, dry mango chunks or dates.
Instant Dahi Vada with Rawa - Semolina Dahi Bhalla - HOLI SPECIAL RECIPESsooji dahi vada
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 grams)
  • Curd – 1 cup
  • Ginger – 1 inch (finely chopped)
  • Green chilies – 2 to 3 (finely chopped)
  • Salt – ¾ tsp
  • Baking soda – less than ¼ tsp
  • Oil – for frying vadas and pakodas
Instructions
  1. Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add ¾ tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.
  2. Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
  3. To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.
  4. Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
  5. Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.
  6. Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
  7. When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
  8. Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.
  9. Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.
  10. Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
  11. Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.
  12. By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.
  13. Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
  14. Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.

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.

 

Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

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

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

Direction:

Getting ready:

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

doodhi muthia

Making:

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

doodhi muthia

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

doodhi muthia

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

doodhi muthia

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

doodhi muthia

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

doodhi muthia

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

doodhi muthia

Once the Muthias cool down cut them in ½ inch chunks. Similarly cut all the steamed muthia. Then to fry the muthias heat a pan with 2 tbsp oil.Let the oil heat sufficiently. When the oil is hot, splutter ½ tsp cumin seeds, ½ tsp red mustard seeds or mustard seeds. Reduce the flame to minimum to prevent them from browning. Now add 1 tsp sesame seeds to the pan. Saute them for a while.

doodhi muthia Drop the Muthias in the pan. Also add some green coriander and mix everything really well so that the muthia are coated well with the masala. Flip the sides of muthia and cook until they turn little crispy. Muthia have now turned crispy and are now ready, turn off the flame.

doodhi muthia

Serving:

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

doodhi muthia

Suggestion:

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

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

 

Ragi Dosa Recipe – How to make Ragi Dosa

Ragi Dosa Recipe – How to make Ragi Dosa

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

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


Directions: 

Making:

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

 

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

 

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

 

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

 

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

 

Serving:

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

Suggestions

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

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

 

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

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

Nacho chips are something so tempting and delicious 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!

 

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

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

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

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

Directions

Getting ready:

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

Chana dal kabebs

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

Chana dal kebabs

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

Chana dal kebabsMaking:

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

Chana dal kebabs

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

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

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

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

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

 

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

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

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

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

Direction:

Getting ready :

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

peas mathri

Making:

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

peas mathri

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

peas mathri

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

peas mathri

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

peas mathri

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

peas mathri

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

peas mathri

Serving :

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

peas mathri

Suggestion: 

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

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

 

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!