BREAD PAKORA

Bread Pakoda Preparation

Bread Pakora is a tasty snack which is also an easy recipe to prepare when guests come or to serve kids in the evening.
Ingredients:

3 Bread slices each cut into 2 triangle slices
1 Cup Gram flour
1 cup Mashed potatoes
1 cup Chopped mint leaves
1 pinch asafetida (hing)
1/4 tsp. Mango powder
1/4 tsp Cumin Powder
¼ tsp Red chilli powder
1/2 tsp. Black pepper
Salt to taste
Oil

Method of Preparation
Mix gram flour, red chili powder, salt and water in a bowl to make a smooth batter which is neither too very thick nor too thin and keep aside. In another bowl mix the mashed potatoes, chopped mint leaves, asafetida, cumin powder, mango powder and black pepper powder. Stuff this mixture between the two parts of each bread slice to form a single piece. Deep fry this bread pakodas until golden brown. Serve hot with green chutney or tomato sauce.

Flour crispies (Nimki)

ingredients

serves: 2 - 4

2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 tbsp (30 g) 1 oz Ghee
2 tsp (8 g) Salt
4 tbsp (60 ml) 2 fl oz Water
4 tsp (6 g) Onion seeds (kalonji)
Vegetable oil for frying

method

1. Mix together the refined flour, ghee, and salt.

2. Add the onion seeds and water; knead into a firm dough.

3. Divide the dough into small equal-sized balls.

4. Flatten the balls and roll them out into discs. Dust flour on both sides of the discs and then fold each into quarters (will be triangular in shape).

5. Heat the oil in a wok (kadhai); fry the quarters on medium heat till crisp and golden in colour. Remove and drain the excess oil.

Deep-fried puffs filled with gram and tamarind water (Golguppa)

ingredients

serves: 4 - 6

2 cups (200 g) Refined flour (maida)
1 cup (100 g) 3 1/2 oz Semolina (suji)
Cold water to knead

filling for the golgappa:

2 tbsp Sprouted brown gram (chana), boiled
100 g (3 1/2 oz) Potatoes, boiled, peeled, diced

for the tamarind water:

6 cups (1 1/2 lt) 48 fl oz Cold water
3 tsp (4 1/2 g)Cumin (jeera) powder
1 tbsp (6 g)Tamarind (imli), soaked for 30 minutes in 1 cup water, strained
1 1/2 tsp (3 g) Black salt (kala namak)
2 tsp (4 g) Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak) paste
1 cup (15 g) Mint (pudina) leaves, chopped

to serve with papri:

1 tbsp (18 g) Chickpeas (kabuli chana), cooked
2 Potatoes, medium-sized, boiled, peeled, diced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whipped
3 tsp (6 g) Chaat masala
1/2 tsp (1 g) Red chilli powder
3 tbsp Tamarind chutney

method

1. For the golgappa and papri, mix the flour and semolina with water and knead to a stiff dough. Divide the dough equally and make 3 cm balls. Roll each ball out into thick rounds. Cover with a damp cloth and keep aside.

2. Deep-fry the rounds till crisp and puffed up. Remove with a slotted spoon and keep aside. Papri is made in the same way except that the rolled out rounds are pricked with a fork before frying, so that they remain crisp and flat.

3. For the tamarind water, mix all the ingredients with the water and stir well. Keep this water in a ceramic
jug

4. To serve golgappa, make a small hole in the centre of the puffed up balls, put in a couple of sprouted brown gram, a little potato and fill with tamarind water. It should be eaten whole and immediately.

5. Serve the papri with chickpeas, potatoes, yoghurt, sprinkled with chaat masala, red chilli powder and tamarind sauce.

Kebabs made with yoghurt (Dahi Ke Kebab)

ingredients

serves: 4

2 cups (400 g) 14 oz Yoghurt (dahi), hung
1/2 cup (50 g) 1 3/4 oz Roasted gram (chana), powdered
Salt to taste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Clove (laung) powder
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
a large pinch Cinnamon (dalchini) powder
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
1/4 cup (30 g) 1 oz Onions, sliced, fried, ground
3 tbsp (45 ml) 1 1/2 oz Milk

method

1. Add the roasted gram, salt and half of all the spices to the hung yoghurt and mix well.

2. Divide the mixture into 20 equal portions. Flatten each portion to get a smooth, even shape.

3. Heat the oil in a pan; fry the kebabs, a few at a time, to a light golden colour. Keep aside.

4. In the same oil, add salt, garlic paste, ground onions, and the remaining half of the spices. Stir-fry for a few minutes. Add the kebabs and turn gently till each piece is coated with the mixture.

5. Pour milk over the kebabs and let the mixture sizzle for 10 seconds. Serve hot.

SPRING ONION PAKORA

Ingredients:
1 1/4 cups besan/gram dal flour/chickpea flour
2-3 tbsps rice flour
1/2 tsp ginger-garlic paste
1/2 tsp red chilli pwd
pinch of cumin pwd
pinch of garam masala pwd
8-10 spring onions whites, finely chopped
spring onion greens, finely chopped
few curry leaves, tear
salt to taste
pinch of baking soda
water as required
oil for deep frying

Combine both the flours with salt, soda, spring onion whites and greens, cumin pwd, garam masala pwd, chilli pwd, ginger-garlic paste and curry leaves. Add enough water and mix well that it forms a thick batter, similar to idli batter.
Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
Once they turn golden brown, remove them on to absorbent paper. Serve as evening snack over a hot cup of  (spiced tea).

MIRCHI BHAJJI

• JALAPENOS 10
  
• BESAN 11/2 CUP
  
• RICE FLOUR 2TSP
  
• SUJI 2TSP
  
• PEANUTS(ROASTED) 2SPS
  
• SESAME SEEDS(ROASTED0 1TSP
  
• AJWAIN 1TSP
  
• TAMARIND LITTLE
  
• SUGAR 1/2TSP
  
• SALT ACCORDING TO TASTE
  
• BAKING POWDER PINCH
  
• OIL FOR DEEP FRY

MAKE A PASTE WITH PEANUTS,SESAME SEEDS,SUGAR SALT,TAMARIND AND AJWAIN.IT SHOULD BE THICK.
SLIT THE JALAPENOS REMOVE SEEDS AND STUFF WITH ABOVE PASTE.
MAKE A THICK BATTER BY ADDING BASIN RICE  FLOUR ,SUJI, BAKING POWDER , SALT AND WATER.
DIP THE JALAPENOS IN THE BATTER AND DEEP FRY UNTIL IT TURN INTO BROWN.

Batter fried cauliflower roasted in tandoor (Tandoori Phool)

ingredients

serves: 4

2 small flowers 800 g (28 oz) Cauliflower (phoolgobhi), break into florets, washed, dried
Salt to taste
4 tsp (8 g) Chaat masala
2 Juice of lemons (nimbu)
4 tbsp (40 g) Gram flour (besan)
2 tsp (4 g) Red chilli powder
Vegetable oil for frying and basting 1 Cucumber (khira), sliced
2 Tomatoes, cut into wedges

method

1. Marinate the florets in a mixture of salt, chaat masala, and lemon juice for 30 minutes.

2. Mix gram flour with 1/2 cup water into a smooth batter. Season with salt and red chilli powder.

3. Heat the oil in a frying pan; dip the florets in the batter and lower gently into the hot oil; fry on low heat. Remove. Once the florets are cool, cut into pieces.

4. Put on skewers and roast in a tandoor for 5 - 6 minutes till golden brown or roast in a preheated oven at 140°C / 275°F for 10 minutes. Baste with oil while roasting.

Remove from skewers and serve with cucumber and tomato wedges.