Mirchi Pakoda

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

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.

Paneer Finger Pakora

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

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.

Palak Pakoda

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.

Onion Pakoda

Onion Pakoda in Marathi

Serves: 3 plate bhajji
Time: 45 minutes

Tips 4 Kitchen: Cut Onion without tears

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

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.

Crispy Idli Fry

Idli Fry in Marathi

Serves: 18 pieces (6 pc to each person)




Ingredients:
6 Leftover Idlis
Oil for deep frying
1/4 tsp Salt
1/2 tsp Red Chili Powder
1/2 tsp Chat Masala

Method:
For Plain Idli Fry
To make plain Idli fry, cut each Idli into 3 pieces. Heat oil and deep fry Idli pieces over medium high heat. Drain with stainless skimmer and transfer them to paper towel.
For Tangy and spicy Idli fry
First, make plain Idli fry as per the above method. Place them on paper towel. Sprinkle little salt, chili powder and Chat masala to taste when fried Idlis are hot. Mix well and serve hot with Tomato Ketchup or Green Chutney.

Labels:
Idli Fry, Idali Fry, Spicy idlis, fried idli

Crispy Bhindi

Crispy Okra in Marathi

Serves: 1 Plate (2 persons)

Ingredients:
15 no. Okra, medium
2 tbsp Gram flour
1 tbsp Rice flour
1/2 tsp Ginger-Garlic paste
1 tsp red Chili powder
1/4 tsp Turmeric powder
1/4 tsp Cumin Powder
Salt to taste
Oil for deep frying (Note 1)
Chat Masala to taste

Method:
1) Wash and pat dry Okra. Cut off both the tips of each Okra. Slice each Okra lengthwise and make very thin strips
2) In a small bowl. Mix Gram flour, Rice flour, red Chili powder, Turmeric powder, Cumin powder, Chat masala and salt to taste. Transfer Okra stripes to a mixing bowl. Add ginger garlic paste and stir gently with a spoon. Do not stir vigorously. Now add the flour mixture. Gently mix all the ingredients with the spoon and coat Okra stripes with flour mixture. Cover and let it rest for 15 minutes.
3) Heat Oil in a wok. Divide bhendi stripes into 4 batches so that it will not get overcrowded in the oil. Once oil is hot, add first batch, try to separate okra stripes while dropping in the oil. It will cook the Okra evenly. Deep fry until crispy. Drain and again repeat the process.
4) Put drained Okra on a paper towel to remove excessive oil. Now transfer fried Okra to serving plate. Sprinkle little lemon juice or chat masala, red chili powder. Serve this crispy Okra as a starter.

Note:
1) Since the batter for this recipe is dry, it does not stick to bhendi while frying. To avoid waste of cooking oil, use less oil, just enough to fry the bhendies. And fry it in 3-4 small batches.

Methi Pakoda - Fenugreek Stems Pakoda

Methichya Dethachi Bhajji in Marathi



Ingredients:
1 cup finely chopped Fenugreek Stems
1 medium onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp Wheat Flour
1 to 2 tbsp Green Chili Paste
1 tsp Cumin seeds
Salt to taste
oil for deep frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing bowl, put chopped Fenugreek stems, chopped onion, chana dal paste, green chilies paste, rice Flour, wheat Flour, cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer, heat enough oil for deep-frying. Drop the mixture in the form of small sized balls. Deep-fry till it turns golden brown.
These fritters taste great with tamarind chutney and green spicy chutney.

This is my Entry for Herb Mania - Fenugreek

Labels:
Methichi bhajji, methi Bonda, fenugreek pakoda, Methi Pakora, Methichya Dethachi Bhaji, Methi Pakoda

Bread Roll

Bread Roll in Marathi

Servings: 5 to 6 bread rolls

Ingredients:
5 to 6 bread slices (white bread)
1 cup small potato cubes (Boiled and peeled)
¼ cup Green Peas
¼ cup Onion, finely chopped
¼ cup Cilantro, finely chopped
½ tsp grated Ginger
2 Green chilies, finely chopped
1 tsp Garam Masala
½ tsp Amchoor Powder (Dry Mango Powder)
For Tempering: 2 tsp Oil, ½ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, ½ tsp Red Chili Powder
4-5 Curry leaves
Salt to taste
Oil for deep-frying


Method:
1) Boil Potato, peel and dice it. boil Green Peas.
2) Heat a wok, add Oil. Let the oil become hot. Then add Cumin seeds, Asafoetida Powder, Turmeric Powder, and Red Chili Powder. Then add Curry Leaves, green Chilies, and Ginger. Sauté for few seconds and add Cilantro. Add Onion and little salt. Let the Onion become translucent.
3) Once Onion is done, add Green Peas and Potato. Stir well. Add Garam Masala, Amchoor Powder. Mix well. Add salt and Chili Powder if needed. Let the stuffing cool down.
4) Now remove the edges of bread. Hold one bread slice as shown in the picture. Sprinkle little water all over the slice. Remove excessive water by squeezing bread slice gently with both hand palms. Do not sprinkle lot of water, it will make bread slice mushy and very difficult to handle.




5) Place 1 or 1 ½ tbsp stuffing on the bread. Fold up and cover the stuffing with damp bread as shown in the picture. If there are any cracks on the cover, the oil will go inside the roll while deep-frying and make the roll too oily. To avoid this, wrap the stuffing completely with bread slice.
6) Heat Oil over medium heat. Deep fry these rolls to Golden brown.
Serve hot with Tomato Sauce.

Note:
1) You can make your choice of Stuffing in any combination.


Labels:
bread roll, veg bread roll, easy bread roll recipe, stuffed bread rolls

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Alakazam!

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Cabbage Wadi - Pakoda

Cabbage Vadi

Ingredients:
2 Cups finely chopped Cabbage (Do not grate)
2-3 cloves Garlic
2 tsp Red chili Powder
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
2 tbsp Rice Flour
4 tbsp Jowar Flour (You can use flour like besan, wheat flour)
2 tbsp besan
Salt to taste
Very little water to knead
2 tbsp oil



Method:
1) Mix all ingredients given above. Add very little water to knead.
2) You can use pressure cooker for steaming the dough.
Grease the container inside pressure cooker with little oil. put the dough in it. Gently press and spread the dough in that container. Make the surface flat with fingers. Close the lid. Remove the whistle and steam cook for approx. 10 minutes.

However, there is another method to steam the dough - (Images)

Heat around 2-3 liter water in a deep and big saucepan. Put another steel container inside (first grease this container from inside with little oil). Make 2-3 big rolls of the dough. Put them in the container. Now take a cotton cloth and cover the lid with this cloth (this will help to prevent steam water dripping on the dough rolls)
Steam rolls on medium high for about 13-15 minutes.

3) Turn off heat and let the dough cool down. Once it becomes cool, cut into pieces. Shallow or deep-fry Cabbage Vadis

Labels:
Cabbage Pakoda, Kobi vadi, Kobichi wadi, gobhi pakora,kobiche wade, kobichya vadha, maharashtrian cabbage recipes

Cabbage Pakora

Gobi pakoda in Marathi

Ingredients:
¾ cup finely chopped Cabbage
¼ cup finely chopped Bell Pepper
4 tbsp Besan (Chickpea Flour)
1 tbsp Corn Starch / Corn Flour
2 green Chilies
3 Garlic Cloves
1 tsp Cumin seeds
½ tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Red Chili Powder
¼ cup finely chopped Cilantro
Salt to taste
Oil for deep-frying



Method:
1) Mix Cabbage and Bell pepper in a bowl. Rub little salt to it.
2) Grind green chilies and Garlic cloves together. Alternatively, if available, you can use green chili paste and garlic paste.
3) Put all the ingredients with the vegetables and mix very well. Add very little water. Consistency of mixture should be as thick as we keep for Onion Pakoda.
4) Heat enough oil for deep-frying. Drop small balls of mixture into heated oil. Deep fry pakodas on medium high heat, if you fry it on high heat, it will become crispy outside but remains uncooked inside.

Serve pakodas hot with green chutney or tomato ketchup.

Labels:
Bhajee, Bhajji, Bonda, Gobhi Pakoda, Kobiche wade, Kobi wade, Pakora recipe, gobi pakora recipe.

Matar Batata Karanji

Matar Batata Karanji in Marathi

Potato & Peas stuffed Pastry
Servings : Around 20 small Karanjis

Ingredients:
For Cover:
1 cup Maida (All purpose Flour)
1 & half tbsp Semolina
2-3 tbsp Vegetable Oil
Salt to taste
Stuffing
1 & half cup Green peas
2 medium Potatoes
2-3 green chilies (Indian)
For Tempering:
3 tbsp Oil, 1/2 tsp Cumin seeds, pinch of Asafoetida, 1/2 tsp Turmeric Powder
3-4 curry leaves, crushed
2 Garlic flakes finely chopped
1/2 tsp Black pepper powder
Salt to taste
Oil for deep frying

Method:
1) In a mixing bowl mix semolina and Maida. In a small pan heat 2-3 tbsp oil to high temperature and pour in maida. Add salt to taste. Add water and make tight dough. Cover it till the stuffing gets ready.
2) Peel potatoes and cut into small cubes. Heat 3-4 tbsp oil in a nonstick frying pan. Add cumin seeds, pinch of asafoetida, 1/2 tsp turmeric powder and curry leaves. Then add chopped garlic and chilies. Fry for few seconds. Turn the heat on medium, add potato cubes. Add salt to taste. Cover for 2-3 minutes. Give a nice stir. Then add peas and sauté. Cover the pan with lid to trap the steam and let potatoes and peas cook. Stir in between. This stuffing should be dry. So don’t add water. If it becomes sticky, it could affect the karanji's taste.
3) Once the stuffing is ready, add black pepper powder and mash with the masher.
4) Now we are going to make karanjis. Divide dough into 1 inch small balls. Roll it to a puri. On the half area of circle, place 1 tbsp stuffing. Don’t put stuffing on the edges. Cover the stuffing with other half circle area and make half moon shape. Press the edges and cut excessive dough with cutter.
5) Deep fry karanjis into oil. Enjoy these tasty karanjis with Tomato ketchup, Tamarind Chutney or green chutney.

Labels:
Maharashtrian, Potato snacks, Fritter recipe, Karanji Recipe, Gujia Recipe

Patti Samosa

Patti Samosa

Servings : Approximately 20-23 Medium Samosas

Ingredients:
2 cups maida (All Purpose Flour)
1 cup Chickpea Flour (Besan)
4 tbsp Oil
1 to 1 & half cup Green peas
2 Potatoes
3-4 green chilies, finely chopped
3/4 cup shredded Coconut
For Tempering: 3-4 tbsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin seeds, 1/2 tsp Asafoetida Powder, 1 tsp Turmeric Powder
1 tbsp Garam Masala
1 tbsp Lime Juice
Salt to taste
Oil For deep Frying





Method:
1) Sift Maida and Besan together in a Bowl. Heat 4 tbsp Oil in a small skillet to high temperature and put into flour. Add salt to taste. Then add water and make tight dough.
2) Peel pototoes and make small cubes. Heat 3-4 tbsp oil in a nonstick pan. Add mustard seeds, cumin seeds, Asafoetida powder, turmeric powder and green chilies and sauté for few seconds. Then add potato cubes and green peas. Add little salt. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. Check with spoon whether potato cubes and peas are cooked properly. Once potatos and peas are done add shredded coconut, garam masala, lime juice and salt if needed.
3) Make 1 inch balls out of the dough. Roll it with roller and make thin round shaped roti (tortilla). preheat tawa or flat griddle. Place this tortilla on heated tawa. Immediately after 4-5 seconds turn the side and keep the other side also for 4-5 seconds. We need this tortilla half cooked. This will reduce the oil bubbles on samosa's surface which usually occurs while deep frying.
4) Take 1/4 cup all purpose flour. Add water in it and Make a thick paste.
5) Take half cooked tortilla and cut into 2 half. Make a cone of each half and stick the edges with all purpose flour paste. Put 1 or 2 tbsp stuffing in the cone and close the cone and stick edges with the paste. Deep fry these samosas.
Serve samosas with tamarind chutney or green chutney.

Labels:
Samosa Recipe, Indian Samosa, Fried Snacks, Potato and green peas recipe

Cilantro Fritters

Cilantro Stem Fritters in Marathi

Serves: 2 persons
Time: 20 minutes

Ingredients:
1 cup Chopped stems of cilantro
1 medium Onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp whole wheat Flour
1 to 2 tbsp Green chili paste
1 tsp Cumin Seeds
Salt to taste
Vegetable Oil for Deep Frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing Bowl put chopped cilantro stems, chopped onion, chana dal paste, green chilies paste, Rice Flour, Wheat Flour, Cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer heat enough oil for deep frying. Drop the mixture in the form of small sized balls. Deep fry till it turns golden brown.
These fritters goes good with tamarind chutney and green spicy chutney.

Labels:
Fritters, cilantro fritters, bhajji, pakoda recipe, pakora recipe, spicy pakoda recipe, Maharashtrian bhaji recipe

Moong Dal Kachori

Moong Dal Kachori

Ingredients:
For Stuffing
1 cup split Moong Dal with husk
1 tbsp Ginger Paste
2 green chilies / red Chili
1 tsp Amchoor powder (Dry Mango Powder)
1 tbsp Badishep (Fennel Seeds)
1 tbsp Garam Masala
1-2 tbsp Sugar
¼ Tsp Asafoetida Powder
½ tsp Turmeric Powder
5-6 Curry Leaves
Salt to taste
Oil
For Cover:
2 cups Whole wheat Flour
3-4 Tsp Oil
Water to knead dough
Salt to taste
Oil for deep frying



Method:
1) Soak Moong dal for 4-5 hours in water. Put soaked dal and 1 cup water in a heavy bottom pan. Turn the heat on medium. Cover the pan with lid and cook dal. Don’t cook dal completely. Stir dal in between. When all the water gets vaporized. Crush this dal a bit.
2) Take wheat flour in a mixing bowl, add salt, water, oil and knead to medium consistency dough.
3) In a wok, heat 2 tbsp oil. Add Asafoetida Powder, Turmeric Powder, ginger Paste, Green Chilies/ red Chili powder, curry leaves. Then add Crushed Moong Dal, Garam Masala, Fennel seeds, Amchoor Powder, Salt to taste and sugar. Mix them well. Cook it for few minutes on medium heat. Let the stuffing cool down. Crumble with hand to mingle the taste.
4) Make 1 inch balls of wheat flour dough. Take one ball and make round shaped puri. Hold this puri in your left hand palm. Put 1tbsp stuffing and close all the edges. Heat enough oil for deep frying. On medium heat, fry these kachoris till it turns golden brown. Serve hot with Cilantro-Mint-Green chilies Chutney. It also tastes great with Tamarind chutney.

Note:
1) You can add 2 tsp Goda Masala (Maharashtrian Masala). Goda Masala enhances the flavor of Kachori Stuffing.
2) You can add Black Raisins or golden Raisins to the stuffing.

Labels:
Kachori Recipe, recipe for kachori, Dal Kachori

Eggplant Fritters

Vangyachi Bhajji


Ingredients:
1 Eggplant
¾ cup Besan (Gram Flour)
1 Tbsp Rice Flour
½ Tsp Turmeric Powder
2 Tsp Red Chili Powder
1/2 Tsp Cumin Seeds
¼ tsp Ajwain seeds
Salt to taste
Oil for deep frying

Method:
1) Make thin and round slices of Eggplant. In a bowl, take 1 ltr cold water add 1 tsp salt. Put Eggplant slices in the salted water for 10 minutes. Drain.
2) Take Besan Flour in a mixing bowl. Add water in it and make medium thick batter. It should not be too thick. Remove all the lumps.
3) In that batter add Rice flour, Red chili powder, Cumin Seeds, salt and Turmeric Powder. Add ¼ tsp Ajwain seeds and Chopped cilantro, if available. Mix all the ingredients.
4) Heat enough oil for deep frying. Dip Eggplant slices in the batter. And fry them till color changes to golden brown.
Serve these Bhajis hot with Green Chutney or Garlic-Coconut Chutney

Labels:
Eggplant Recipe, Eggplant Fritters, Eggplant Pakoda, Vangyachi Bhajji, Maharashtrian Eggplant recipe, Spicy Eggplant bhaji, Pakoda

Batata Wada - Spicy Potato Dumplings

Batata Wada in Marathi

Ingredients:
Indian Pavbhaji Buns (Ladi pav)
4 big Potatoes, Boiled and Peeled
4 to 5 Green chilies
1 tsp Urad dal
5-6 Garlic Cloves, paste
1 tsp Ginger paste
5-6 curry leaves
1 tbsp lemon juice
2 tbsp Cilantro, finely chopped
For Tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, Pinch of Asafoetida, ½ tsp Turmeric Powder
Salt to taste
Oil for deep-frying
For batter
1 cup Besan (Chickpea Flour)
3/4 to 1 cup water
½ tsp Turmeric Powder
Salt to taste
Pinch of Baking soda

Method:
1) Mash boiled potatoes, do not make pasty. Grating is also make potatoes pasty. Also do not keep big chunks. You should taste little chunks and little smooth potato at the same time.
2) In a wok, heat 2 tsp oil. Prepare tempering. Add mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Curry Leaves, Chili paste, Ginger-garlic Paste. Sauté for 10 seconds and add Urad Dal. Let the Urad Dal become Golden brown; then add mashed Potatoes. Add lemon juice and salt to taste. Mix. Let it cool down. Mash with hands and make 1½-inch balls.
3) Take basen in a mixing bowl. Add ½ tsp Turmeric Powder and salt to taste. Add water and make medium consistency batter. Add pinch of baking soda and whisk.
4) Heat enough oil in a wok for deep-frying. Put one potato mixture ball into Besan Batter. Potato mixture ball should be coated completely with Besan Batter. Now drop it into hot oil and deep fry until it turns to golden brown. Put two to three balls at a time.
Serve hot with Cilantro Chutney or Spicy Garlic Chutney.

Note:
1) Vada Pav (Indian Burger) is very popular Snack in India. Spread Green chutney inside the bun, place 1 vada and your Vada Pav is ready.
2) Taste stuffing before deep frying. If you feel add little green chili paste to increase the heat.
3) Do not use red potatoes, they become very sticky after boiling. Russet potatoes work well.

Labels:
Batata Wada, Batata Vada, Potato Vada, Maharashtrian Batata wada, Mumbai Vada Pav, Vada Pav recipe, Aloo Bonda Recipe

Moong Pakoda

Moong bhaji

Ingredients:
½ cup Yellow Moong Dal (Split)
4-5 Green chilies
¼ cup chopped Cilantro
1 tsp Garlic Paste
½ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ½ tsp Turmeric Powder
¼ tsp Black Pepper Powder (Optional)
Salt to taste
Oil for deep frying


Method:
1) Soak Moong dal atleast for 3-4 hours. Drain. Grind Dal without adding water.
2) Put ground dal into mixing bowl. Add chopped green chilies, Garlic paste, cilantro, Cumin seeds, Asafoetida powder, Turmeric Powder, Black Pepper powder and salt to taste. Mix well.
3) Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil. Deep fry till golden brown.

Serve hot with tamarind Chutney or Green chutney.


Labels:
Moong Bhaji, Bhuiya, Moong dal pakoda, Moong pakora recipe, pakora recipe, Tasty Pakora recipe