Friday, 29 July 2016

Pakoda/Bhajji Platter

What best one to would crave for in this Bangalore weather...something hot, something chatpata, something fried..
This pakoda or bhajji platter is sure to satisfy you the rainy evening..
I have made 3 types of pagoda here..Onion, Potato and Ajwain leaves.
Ajwain leaves or Doddapatre I have shown in one of the pictures. If you don't have access to it you can make palak pakoda in same way.



Ingredients:
For Onion pakoda:
1. 1/2 cup besan/gram flour
2. 1 tbsp finely chopped coriander
3. 1 medium sized onion, cut into strips
4. 2 tbsp red chilli powder
5. 1/2 tbsp turmeric powder
6. 1/2 tsp ajwain seeds
7. Slat to taste
8. 2 tbsp hot oil

Oil for frying

For potato and Ajwain leaves pakoda
1. 1/2 cup besan
2. 1 tbsp finely chopped coriander
3. 1 medium sized potato, cut into thin round slices
4. 4-5 Ajwain leaves
5. 2 tbsp red chilli powder
6. 1/2 tbsp turmeric powder
7. 1/2 tsp jeera
8. Slat to taste
9. 2 tbsp hot oil

Oil for frying

Preparation:
For Onion pakoda:
1. Take the onion cut into long strips in a bowl  Separate as much slices.
2. Add besan to onion and working with hands keep mixing. Onion slice will coat with besan. Do not use water, moisture in onion will help.
3. Add red chilli powder, turmeric powder, ajwain seeds, coriander, salt and again m8x well. Add very little water at time if the mix is too dry.
4. All onion slices should coat with thick batter. Heat 2 tbsp oil and add to this and mix well.
Heat oil for frying and fry pakoda 1-2 at a time till crispy. You can drop pakoda with spoon or hand, don't worry much about irregular shapes.

For potato and ajwain leaves pakoda:
1. Mix together, besan, red chilli powder, turmeric powder, jeera and salt, coriander
2. Add water slowly and mix well. We need batter of cake batter like consistency.
3. Add 2 tbsp hot oil and mix well.
4. Heat oil for frying
5. Dip one by one potato slice in the batter, make sure it covers from all sides and drop it gently in hot oil.
6. Fry pakoda till crispy.
7. Repeat same for ajwain leaves by coating them in batter. Fry ajwain pakoda in hot oil.
If using palak leaves, remove the stems and use thick leaves.

Serve your pakoda-bhajji platter with anu chutney or tomato ketchup and hot cup of tea!!

Friday, 15 July 2016

Tasty Sprouts Wrap - complete meal

This healthy sprouts wrap make it a perfect weekend meal. It is packed with goodness and will make sure you stay full for longer as contains both sprouts and whole wheat roti. I also made a kids variety of wrap which I will post next. With a quick pancake dessert, which again I will post after the kids wrap, made it a complete fun meal for weekend.
So do give it a try and drop by comment how did you like it..



Ingredients:
For sprouts stuffing:
1. 1 cup whole moong sprouts
2. 1 medium onion, finely chopped
3. 1/2 tsp jeera
4. 1/2 tsp turmeric powder
5. 1-2 tsp red chilli powder
6. 2 tsp oil
7. 1/2 tsp chaat masala
8. Salt to taste

For salad stuffing
1. Few spinach leaves, finely chopped
2. Red, green, yellow bell papers, chopped into small cubed around 2 tbsp (all or any color can be optional
3. 1 carrot, cut into long strips
4. 1/4th tsp chaat masala

For green chutney:
1. 1/2 cup fresh coriander chopped
2. 4-5 garlic cloves
3. 1 inch piece of ginger
4. 1/2 tsp jeera
5. 1 green chilli
6. Salt to taste
7. 1 tbsp lemon juice

For outer wrap:
1. 1-1/2 cup whole wheat floor
2. Salt to taste
3. Water for kneading
4. Oil for cooking

Other:
Grated cheese, 1/4 cup

Preparation:

Making green chutney:
1. Mix all ingredients of green chutney except lemon juice and grind with help of a mixer. Use little water if needed to adjust consistency
2. Add lemon juice and mix well
Keep aside

Making Dough:
Mix the whole wheat floor and salt and using water knead to make soft dough for roti wrap. Apply 1/2 tbsp oil and knead well. Keep aside

Making sprouts filling:
1. Heat oil and add jeera
2. Add chopped onion and saute well till onion turn golden
3. Add turmeric powder, red chilli powder and mix well
4. Add whole moong sprouts and mix. Add salt. Cover and cook for 3-4 mins. Sprinkle little water if required for cooking. We don't want to make the sprouts too soft.
5. When sprouts are almost done, remove from heat and add chaat masala. Mix well and cool to room temperature

Making the salad filling:
Mix the cut veggies and chaat masala and set aside

How to proceed:
1. Divide the dough in equal size portions and roll each into a slightly thick roti
2. Heat a tava and cook the roti on both sides, apply very little oil when almost cooked
3. Make all roti like this and set aside
4. Take one roti at a time, spread it on flat surface/plate. Spread the salad at center on the roti only in a vertical line. On the salad, spread the sprouts filling. Don't cover entire roti, we only will use the center portion of roti for filling.
5. On sprouts mix, add green chutney unevenly. Spread grated cheese.
 Cover the wrap by folding the empty portion of roti from both sides. 
Tada ..your healthy sprouts wrap is ready!!


Kitchen Gyan:

You can use tooth pick to keep the wrap in place if needed. 
Heat in microwave for 30 sec if already cooled to room temperature and serve with tomato ketchup.
You may also apply tomato ketchup  on the roti wrap before placing the fillings



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