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Paneer Lollypop in Marathi
Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry
8 to 10 ice candy wooden sticks OR baby corns
Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.
Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.
Mirchi Bhajji in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
8 to 10 long green chilies. (less spicy)
3/4 cup chickpea flour
1 tbsp rice flour
1/4 tsp turmeric powder
pinch of baking soda
salt to taste
oil for deep frying
Method:
1) Wash green chilies. Make a lengthwise slit and remove the seeds (Tip). Do not remove the stem.
2) Take a small mixing bowl. Mix chickpea flour, rice flour, turmeric, and salt. Add a little less than 3/4 cup of water. Mix without lumps. Add pinch of soda and make a thick batter.
3) Heat oil over high heat. Turn heat to medium when it reaches to a smoke point. Dip the green chilies and make sure that they are well coated with the batter. Carefully drop them in hot oil. Deep fry until golden.
Serve hot.
Tips:
1) Removing seeds is completely depend on how spicy those chilies are. If chilies are too hot, then remove all the seeds. Also, you may keep a little amount of seeds if you like hot chili pakoda.
2) Do not use very thick chilies. Although, they are less spicy, they remain uncooked and crunchy after deep frying. Hence, use long, medium thick and medium spicy chilies.
3) Green chilies can be stuffed with different stuffing. I had stuffed them spicy mashed potato (usual potato subzi flavored with chili paste, ginger and garlic). Then dipped in batter and deep fried in hot oil.
Baby Corn Pakoda in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
15 baby Corns
3 tbsp corn flour
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchoor powder
Salt to taste
Oil to deep fry
Method:
1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste.
2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high.
3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown.
Serve hot with tomato ketchup.
Hara Bhara Kabab in Marathi
10 to 12 medium kababs
Time: 40 minutes
Ingredients:
15 to 20 spinach leaves
2 medium potatoes, boiled, peeled and mashed
3/4 cup green peas, boiled
2-3 green chilies, finely chopped
2 tbsp corn flour
1/2 tsp ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
salt to taste
oil for deep frying
8 to 10 Cashew-nuts
Method:
1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water.
2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water.
3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely.
4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press cashew-nut at one side. Deep fry over medium-high heat until pinkish.
Serve with Tomato ketchup, green chutney or tamarind chutney.
Tips:
1) Mash the potato without any lumps
2) To make the mixture dry, squeeze out the water well from spinach. Also drain the peas properly before adding to blender. The kabab wont form well if the mixture is wet and more corn flour will require. This will ruin the taste.
3) To make kababs very green, add a small pinch of edible green color
Paneer Pakoda in Marathi
Time: 15 to 20 minutes
Yield: 10 to 12 pieces
Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying
Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.
Plantain cutlets in Marathi
Time: Prep Time- 20 minutes (Excludes soaking time for sago) | Cooking Time: 20 minutes
Yield: 12 to 14 medium cutlets
Ingredients:
2 green plantain/raw bananas
1 medium potato boiled and mashed
1/4 cup sago
2 tbsp flour used for fasting
3 Tbsp peanuts roasted and crushed
Crush together - 3 green chilies + ½ tsp cumin seeds +¼ cup coriander leaves chopped finely
1 tbsp lemon juice
Salt to taste
Ghee or Peanuts Oil for deep frying
Method:
1) Wash sago pearls with water. Drain all the water and keep it covered for 4 hours.
2) Once sago is nice and plump, peel and grate the plantain. Mix them both. Now add mashed potato, fasting flour, peanuts powder, chili mixture, lemon juice and salt to taste. Make a stiff dough. Divide the dough into equal sized dumplings and shape them according to your preference.
3) Heat oil or ghee for deep frying. Deep fry cutlets over medium heat till color turns to golden brown.
Serve hot with Sweet lemon pickle or green chutney.
Kadboli in Marathi
Yield: 35 to 40 pieces
Time: 40 minutes
Ingredients:
1 + 1/4 cup Kadboli Flour - Click here for the recipe
1 + 1/4 cup Water
1 tsp Sesame seeds
1 tsp Ajwain (Carom Seeds)
1 + 1/2 tsp red chili powder or to taste
1/4 tsp Hing (Asafoetida)
1 tsp salt or to taste
1 tsp Oil
Oil for deep frying
Method:
1) Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, hing, salt and 1 tsp oil. Mix well.
2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3) Then sprinkle very little warm water and knead the dough.
4) Divide the dough into 1 inch balls. Roll each one into a short log (tip 1) (1 cm thickness). Start from one end and shape it like a coil. stick the second end to the kadboli, so that it wont open when frying.
Tips:
1) Roll the the dough in a thick string shape. Then slowly give shape to the "kadboli" string by hand. This can be done effectively by rolling action as if you are tying a string around a stick. Do not lift kadboli from the kitchen platform during this, rather use platform for support.
2) Fry kadboli over medium-high flame.You will notice lots of bubbles when you add the kadboli into hot oil, then gradually it will stop and kadboli will start to go downward in the oil. This is a clue to doneness.
Punjabi samosa in Marathi
Time: Preparation (Stuffing, Dough) - 25 minutes | Samosa - 20 minutes
Yield: 15 to 16 medium Samosas
Serve Samosas with Dates and Tamarind Chutney - Click here for the recipe
Click here for Delicious Samosa Chaat Recipe
Ingredients:
4 medium potatoes
1 cup green peas (Frozen)
For tempering: 1 tbsp oil, 1/4 tsp cumin seeds, 2 pinches of asafoetida, 1/2 tsp red chili powder
8 to 10 green chilies
1/2 inch Ginger piece
1/2 tsp Saunf seeds (fennel seeds)
7 to 8 black pepper corn, crushed
1 tsp garam masala
1/4 tsp Dry mango powder
1/2 tsp cumin and coriander powder
Salt to taste
1/2 tsp sugar
Oil for deep frying
For cover:
2 cups Maida (All purpose flour)
1/2 to 1 tsp Carom seeds
4 to 5 tbsp Oil
Salt to taste
water to knead the dough
Method:
Potato stuffing:
1) Boil the potatoes. Peel and chop them finely.
2) Grind green chilies and make fine paste. Mince the ginger. or you can use ginger paste.
3) Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, asafoetida, red chili powder and saunf seeds. saute for about 10 seconds. Then add green chili paste and minced ginger. Saute for few seconds.
4) Add green peas. Cover and cook for 2 minutes. Then add chopped potatoes and mix nicely. Use masher to mash the potatoes. However Do not mash completely. Add salt, garam masala, dry mango powder, cumin-coriander powder, sugar and crushed black pepper. Mix nicely. Cover and cook over low heat for 2 to 3 minutes. Let the stuffing cool down completely.
For cover:
1) In a mixing bowl, add flour and oil. Mix nicely. Mixture will become crumbly. Add carom seeds and salt. Mix well. Add water and knead to a medium consistency dough. Cover for 20 minutes.
2) After 20 minutes, divide the dough into 8 to 10 equal balls.
Samosa
1) Roll each ball into a thin circle. Cut the circle into half. Brush the edges with water. Join the two edges, and seal. It will make a cone. Fill this cone with a spoonful of potato stuffing. Press the open edge and seal nicely. Make all the samosas.
2) Heat oil for deep frying. Deep fry over medium heat until samosas turn golden in color.
Serve the samosas with Green chutney or Tamarind Chutney.
Spinach Pakoda in Marathi
Serves: 10 to 12 Pakodas (For 2 persons)
Time: 20 minutes
Ingredients:
2 cup roughly chopped spinach leaves
1/4 cup onion, julienne
6 to 7 tbsp Besan (chickpea flour)
1 tbsp Rice flour
1/2 tsp ginger garlic paste
5 to 7 curry leaves, finely chopped
1 tsp Sesame seeds (optional)
1 tsp Kasoori Methi
1/2 tbsp Red chili powder or to taste
1/4 tsp Turmeric powder
Pinch of baking soda
Salt to taste
2 to 3 tbsp of water
Oil for deep frying
Method:
1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery.
2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently.
3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency).
4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy.
Place on the paper towel to remove excess oil.
Serve hot with Tomato ketchup, green chutney or dry garlic chutney.
Tips:
1) You can add fresh methi leaves (Fenugreek) along with spinach.
2) Adding 1 tsp hot oil over dry flour makes the pakodas crispy.
3) Do not fry over high heat or low heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium-high.
4) Baking soda makes the pakodas light. However do not add more than a pinch for the above quantity.
5) If you add water more than few spoons, pakodas wont come out crispy.
Pudachya vadya in Marathi
Serves: 15 pieces
Time: 50 to 60 minutes
Ingredients:
Cover:
1/2 cup All purpose flour
1/2 cup Chickpea flour (Besan)
2 tsp Coriander-cumin powder
1 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp Oil
Stuffing:
1 tsp Poppy seeds, roasted and powdered
1 medium onion, finely chopped
5 Garlic cloves + 1 inch Ginger + 5 green chilies crushed to fine paste
1/2 cup grated dried coconut, roast and crushed with hands
3 bunches of Cilantro, cleaned and washed (After picking approx 2 and 1/2 cup)
Salt to taste
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp red chili powder
1 tsp oil
Oil and spice mixture: 1 tbsp Oil + 1 tsp Goda Masala
Method:
1) Spread cleaned cilantro over a clean cotton cloth and let it dry completely, otherwise pudachya vadya will become soft immediately. Once cilantro is completely dry, chop it finely.
2) Heat 1 tsp oil, saute onion until nicely brown. Take a mixing bowl. Add cilantro, sauteed onion, roasted poppy seeds, red chili powder, coriander-cumin powder, and ginger-garlic-chili paste. Mix nicely. Do not squeeze the cilantro. It will become mushy.
3) Sift maida and besan together. Add coriander-cumin powder, red chili powder, turmeric powder and 2 tbsp sizzling hot oil. Also add salt to taste. Pour little water and make a stiff dough. Cover and let it rest for 20 minutes.
4) After 20 minutes, knead the dough again and divide it into lemon size balls. Take one ball and roll it into an oval shape. Apply goda masla and oil mixture in the middle area. Put the stuffing in the center and shape it into prism.
5) Fold the long sides and stick one on the other. Then fold small sides. Make a tight prism shaped roll. Deep fry over medium heat.
6) Let it cool a bit and cut it diagonally into 1 inch pieces. Serve hot.
Click here for Step by Step Images
Wheat flour Chakali in Marathi
Yield: 15 medium chakalis
Time: 40 Minutes
Ingredients:
1 cup Wheat flour
1 tbsp Yogurt
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp Sesame Seeds
1 tsp Cumin powder
1 tsp Coriander powder
1 to 1 and 1/2 tsp Red chili powder
Salt to taste
Water to make the dough
Oil for deep frying
Thick cotton piece of cloth (approx 1 ft)
Grater with small holes
Method:
1) Place wheat flour in the center of cotton cloth and tie tightly. Take a Pressure cooker, add 2 to 3 glass of water at the bottom. Put small metal steamer with small stand inside. Water level should not touch to the bottom of the steamer. Put the wheat flour bundle on the steamer. Close the pressure cooker to 2-3 whistle. Turn off the heat and wait until pressure releases.
2) Once pressure cooker cools off, open the wheat flour bundle. Because of pressure cooking, wheat flour will become hard. Grate this harden wheat flour, then sieve the grated flour with fine mesh sieve. If you find small crystals, crush with fingers and make fine powder.
3) In this flour, add yogurt, sesame seeds, carom seeds, cumin powder, coriander powder, red chili powder and salt to taste. Add water and knead to a semi stiff dough.
4) Grease chakali maker from inside with little oil. Stuff the dough mixture tightly. Press 1 chakali. If it is breaking while making the spiral shape, remove the dough out, and knead by adding very little water.
5) Heat oil and deep fry chakalis over medium high heat. Let it rest on cooking rack for some time. Store in air-tight container.
Tip:
1) If you don't have Metal steamer, place 2 pressure cooker metal container one upon another. Put the wheat flour bundle in the top container and then pressure cook.
Methi Muthiya in Marathi
Time: 20 minutes
Ingredients:
1/2 cup finely chopped Fenugreek leaves
1 and 1/2 tbsp plain Yogurt
1 and 1/2 tbsp Rice flour
1 and 1/2 tbsp Chickpea flour
1 and 1/2 tbsp Wheat flour
1 tbsp Oil
3 to 4 Garlic, minced
1 tsp Carom seeds
1 tsp Sesame seeds
1 tsp Cumin seeds
Salt to taste
Oil for deep frying
Method:
1) Mix all the ingredients and knead to a firm dough. If you feel the mixture is dry, do not add water. Add Yogurt to get the moisture.
2) Divide the dough into 1 inch balls and give an oval shape. Heat the oil for deep frying and fry them over medium high flame.
Bhajaniche Vade in Marathi
Time: 30 minutes
Yield: 12 medium vadas
Ingredients:
1 cup Thalipith Bhajani (Click here for recipe)
2 tbsp Cilantro, finely chopped
1/2 to 1 tsp red chili powder
Pinch of asafoetida
1/4 tsp turmeric powder
1 tbsp hot oil
Oil for deep frying
Salt to taste
Method:
1) Take thalipith bhajani into a mixing bowl. Add 1 tbsp very hot oil to it. Also add cilantro, red chili powder, salt, asafoetida, and turmeric powder. Mix well.
2) Knead to medium dough by adding warm water. Cover and let the dough rest for 15 minutes. Heat oil for deep frying. Divide the dough into 10 to 12 equal balls.
3) Take a small plastic sheet. Apply little water. Place 1 dough ball on it and pat and make round vada. Poke with finger in center. Deep fry vada over medium high heat until nicely done.
Note:
1) While making Thalipith Bhajani, if dals are not properly roasted, vada doesn't become crispy. Also if you don't poke in the center, vada puffed up like Poori and then become soft.
2) You can add 1 tsp sesame seeds, 1/4 tsp Carom seeds, and 1/2 tsp cumin seeds to enhance the flavor.
3) If the vada is breaking after putting in the hot oil, Add 1 tbsp wheat flour into remaining dough. Also add little salt and chili powder to adjust the taste.
Methi Shankarpale in marathi
Time: 30 minutes
Serves: 2 to 3 people
Ingredients:
3/4 cup Wheat Flour
1/4 cup All purpose flour
1 tbsp Oil
2 tsp Kasoori Methi
2 pinch Carom Seeds
Salt to taste
Oil for deep frying
Method:
1) Mix wheat flour, all purpose flour, and salt into a bowl. Make 1 tbsp oil very hot, when you pour it into flour, the flour should become fussy. Mix with the spoon.
2) Crush Kasoori methi with hands and make powder and sprinkle over flour. Also add carom seeds. Mix together nicely, add water and make a firm dough. Let it rest for 15 minutes.
3) Divide the dough into 2 equal balls. Roll one dough balls into paper thin roti. Cover it with a big plate till you roll another dough ball. Once both rotis are ready, apply 1 tsp oil to one side of a roti and place the other one on top of it. Pat and roll again gently to fix both roties nicely, but do not apply too much pressure. With pizza cutter or any cutter, cut them into diamond shape and separate them.
4) Heat oil for deep frying. Add shankarpale in batches and deep fry over medium-low heat. Do not fry over high heat, it will become brown but they won't become crispy.
After frying serve this crunchy snack with tea.
Fried Modak in Marathi
Time: 40 Mins
Yield: 11 small modak
Ingredients:
1/2 cup Khirapat
1/2 cup All purpose flour (Maida)
1/2 cup fine Rava (Sooji)
2 tbsp oil
pinch of salt
Oil for deep frying
1 tsp Milk
You can substitube Khirapat with Karanji Stuffing
Method:
1) Mix Maida and rava into a glass bowl. Make 2 tbsp oil hot enough, that when we pour it over flour, the flour should become fizzy. Add it to flour, mix with spoon. Add little water and knead to firm dough. Cover and let it rest for 30 minutes.
2) After 30 minutes, knead the dough again. Divide and make 1 inch balls. Roll a dough ball to thin round disk. Pinch the edges, keep 1 cm distance in each pinch (Mukharya in Marathi). You will see tiny bowl has been created. Put 1 tsp Khirapat inside. Gather all the pinches, join them with very little milk. Make all the modak. Heat the oil. Don't let the modak become dry. Cover with damp cloth. Deep fry over medium low heat.
Note:
1) As the dough is little dry, All the joined pinches may get open after putting in the hot oil and modaks become oily. Therefore use little milk to join the pinches.
2) Deep fry them over medium-low heat. Do not fry them over high heat as modaks remain uncooked from inside.
Onion Pakoda in Marathi
Serves: 3 plate bhajji
Time: 45 minutes
Ingredients:
2 medium onions
1/4 tsp Asafoetida
1/2 tsp Turmeric
2 tsp Red chili powder
1/2 tsp cumin seeds
1/4 cup cilantro
Gram Flour 1/4 to 1/2 cup
1 tbsp Rice flour
salt to taste
5 to 6 Curry leaves (Optional)
1/4 tsp grated Ginger (Optional)
Oil for deep frying
Method:
1) Slice Onion thinly lengthwise. Add turmeric, red chili powder, asafoetida and salt. Mix well and cover for 1/2 an hour. This will make onion little mushy and watery.
2) Add 1 tbsp rice flour and approx 4 to 5 tbsp gram flour. mix nicely. Do not add water, incorporate flour in the moisture released by onion. Another thing is do not add too much flour, otherwise you won't get crisp to pakoda.
3) Then add cilantro, cumin seeds, curry leaves, ginger. mix well.
4) Heat oil in fryer pan. Leave small portions. Fry until golden brown and crispy. Serve hot will Chutney.
Aloo Pakoda in Marathi
Yield: approx 2 plates
Times: 20 minutes
Ingredients:
2 medium potatoes
1/2 cup Gram flour (Besan)
3 tbsp water
1 tbsp Rice flour
pinch of baking soda
1/2 tsp cumin seeds
salt to taste
Oil for deep fry
Method:
1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato.
2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda.
3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with Garlic Chutney.
You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.
Note:
1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy.
2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color.
3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.
Khasta Kachori in Marathi
Serves: 10 to 12 Kachoris
Ingredients:
For Cover:
1 cup All Purpose Flour
1/4 cup Oil
salt to taste
For Filling:
3/4 cup Frozen green peas
4 Green Chilies
1/4 cup Cilantro
2 curry leaves
1/2 tsp Amchoor Powder
1/2 tsp cumin powder
Tempering: 1 tbsp Oil, 1/4 tsp Turmeric, 1/8 tsp Asafoetida (Optional), 1 tsp Red Chili Powder
salt to taste
Oil for deep frying
Method:
1) Take all purpose flour into a bowl. add salt and oil mix well. Add water and knead to a medium consistency dough. Do not make soft dough. cover the dough for half an hour.
2) To make filling first, grind 4 Green Chilies, 1/4 cup Cilantro and 2 curry leaves to fine paste. Do not add water. If you are using frozen peas, defrost them before using. Grind them to fine to semi coarse paste.
3) Heat 1 tbsp oil in a saucepan. Temper with Turmeric, Asafoetida, Red Chili Powder and Cilantro-chili paste. saute for 10 seconds. Add Green Peas paste. saute over medium low heat until the mixture becomes dry. To cook peas, cover the pan with lid. Add salt to taste, Amchoor Powder, and cumin powder, mix well. Once done, let this mixture cool down. Make 1 inch balls. This mixture makes 10 to 12 balls.
4) Now knead the all purpose flour dough nicely. and make 10 to 12 equal balls.
5) Heat oil for deep-frying. Take one ball, dust with little flour and roll into a 3 inch round disk. Disk should be thin on the edges and little thick in the center. Place one ball of peas stuffing in the center of the disc. Put all edges together, seal nicely. It should cover the stuffing. Now again dust this ball with dry flour and carefully roll to a thick disk. while rolling, Stuffing should not come out.
6) Deep fry kachori over medium heat till brown and crisp both side.
Labels:
Khasta Kachori, Kachori Recipe, Matar Kachori
Medu Vada Sambhar in Marathi
Ingredients:
1 and 1/2 cup Urad Dal
4 to 6 whole black pepper, crushed
2 tbsp thin slices of coconut
2 green chilies, finely chopped
5 to 6 curry leaves, finely chopped
1/2 tsp ginger, grated
Salt to taste
Method:
1) Wash and soak Urad Dal in the water for 4 to 5 hours. Drain all the water. Grind to fine paste. Do not add water while grinding. (Note 1 and 3)
2) Transfer the batter into a deep bowl. Beat this mixture with hand-mixer or egg beater for 2 minutes. This will incorporate air and make the batter light. Then add crushed pepper, coconut, green chilies, ginger, curry leaves and salt to taste. Mix well.
3) keep ready a bowl of water, before starting the frying process. Wet your hand every time shaping the batter into wada.
4) Heat Oil for frying. Turn the heat to medium high.
Method 1
dip your hand in the water bowl. Pick and hold lemon size batter on four fingers, poke in the center with your thumb. immediately drop carefully into hot oil. Use your thumb to push the batter ahead from your fingers. It needs little practice.
Method 2 (Step By step Images)
Take a thick plastic paper (min. 4"x4"). Grease with little oil or wet with some water. Place 2 tbsp batter over it, do not spread. Make a hole in the center. Hold the paper in your left hand, wet your right hand. Carefully transfer this shaped batter from plastic sheet to your right hand fingers and now leave it into hot oil.
Method 3
If you are unable to shape up the vada, drop 1 tsp vada batter into hot oil and make small Bonda or Pakoda. It will not change the taste though.
Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with Sambar and Chutney.
Note:
1) If the batter is very thick, test the batter by frying one vada. If Vada doesn't become fluffy and light from inside, add very little water to the batter. Do not add too much water, otherwise you will not be able to shape the vadas.
2) Do not fry Vadas over low heat. It makes Vadas very Oily.
3) If the batter becomes thin in consistency, add little Rice flour till you get perfect consistency. Rice flour gives nice crisp to vadai outside, but from inside vadas remain less fluffy
