Bread Pakora

Bread Pakora 

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INGREDIENTS:

4 to 5 slices of bread

1 cup besan/gram flour, about 185 gms

½ tsp ajwain/carom seeds

½ tsp red chili powder/lal mirch powder

¼ tsp garam masala powder

½ tsp oil

2 pinches of baking soda

⅔ to ¾ cup water or as required

Salt as required

Oil for deep frying

INSTRUCTIONS:

• In a mixing bowl, take all the dry ingredients - 1 cup besan, ½ tsp ajwain, ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda.
• Add the wet ingredients - ½ tsp oil and water to make a medium thick batter. Add water in parts and about ⅔ to ¾ cup water or as required.
• Whisk to a smooth batter without any lumps.
• Slice the bread slices in rectangles or triangles.
• Dip each slice in the batter and evenly coat it with the batter.
• Place the batter coated bread slice in medium hot oil for frying. Also add a few more batter coated slices.
• Fry the pakoras on medium hot oil turning over a couple of times to ensure even cooking and browning.
• Fry the bread pakoras till crisp and golden.
• Remove with a slotten or perforated spoon and drain as much oil as possible.
• Place the fried bread pakoras on kitchen paper towels to drain excess oil.
• Sprinkle a bit of chaat masala on the bread pakoras. Serve these bread pakoras hot with tomato ketchup or coriander chutney or sweet tamarind chutney.

Source: vegrecipesofindia

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Kala Chana Masala

Kala Chana Masala 

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INGREDIENTS:

1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)

3 cups water for soaking black chickpeas

1 medium size onion, finely chopped

1 large tomato, finely chopped

4 to 5 garlic cloves/lahsun, finely chopped

1 to 2 green chilli/hari mirch, finely chopped

1 tsp cumin/jeera

½ tsp kashmiri red chilli powder or degi mirch

½ tsp Punjabi garam masala or regular garam masala powder

¼ tsp turmeric/haldi

Pinch of asafoetida/hing

2 tbsp ghee or oil

Salt as required

INSTRUCTIONS:

• Soak the black chickpeas or kala chana overnight or for 8-9 hours.
• In a pressure cooker, add 2 tbsp of ghee or oil.
• Add cumin, crackle them and then add finely chopped onions.
• Sauté the onions till they become light golden.
• Add garlic, green chilli and saute for 15-20 seconds.
• Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
• Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
• Then add the kala chana along with all of the water. Season with salt and stir well.
• Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
• Lastly sprinkle the garam masala and stir. Garnish the kala chana curry with coriander leaves.
• Serve the kala chana curry with steamed rice, rotis or chappati.

Source: vegrecipesofindia

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Aloo Vadas

Aloo Vadas

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INGREDIENTS:

2 cups Potatoes (mashed)

2 Onions (chopped)

1 tsp Green Chillies (chopped)

1 tsp Ginger (adrak) (paste)

1 tsp Garlic (lehsun) (paste)

1 tsp Mustard Seeds (rai/sarson)

1 pinch of Asafetida (Hing)

1½ tsp Turmeric Powder (Haldi)

Oil for deep frying

Salt to taste

Ingredients for Batter

1 cup Besan (Bengal Gram Flour)

1 tsp Turmeric powder (Haldi)

INSTRUCTIONS:

• Mix all ingredients (besan and turmeric powder) of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Heat 2 tablespoons of oil in a frying pan. Add asafetida, mustard seeds, green chillies and onions.
• Saute for a couple of minutes till onions turn golden color.
• Add ginger paste, garlic paste, turmeric and salt and saute for a few more minutes; then add the mashed potatoes and cook it for 2 minutes.
• Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
• Heat oil in a frying pan.
• Coat each of the potato balls in the gram flour batter and gradually let it into the oil.
• Deep fry the potato balls until golden brown in color.
• Drain on absorbent paper.

Source: indobase.com

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French Fries

French Fries 

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INGREDIENTS:

4-5 medium size potatoes

Cold water

Dry rosemary or oregano or mixed herbs - as required

Red chili powder or paprika as required

Rock salt or black salt or regular salt as required

INSTRUCTIONS:

• Chop the potatoes lengthwise.
• Rinse them in water a couple of times.
• Now add them to a bowl of cold water.
• Keep in the fridge for 1 hour.
• The potatoes should be totally immersed in the cold water.
• After 1 hour remove the bowl of potatoes.
• Drain and wipe dry the potatoes.
• In a pan heat oil to medium hotness.
• Fry the potatoes till they cooked and soft.
• Drain on kitchen tissues and let them cool.
• Later again heat oil.
• This time the oil should be hot.
• Fry the potatoes till they become crisp and browned.
• Drain on kitchen tissues again.
• Serve the hot french fried with a sprinkling of salt, paprika and rosemary accompanied by tomato sauce.

Source: vegrecipesofindia

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Corn Bhel

Corn Bhel 

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INGREDIENTS:

Roasted peanuts 4 tablespoons

Corn kernels boiled 1/2 cup

Onion finely chopped 1 medium

Fresh coriander leaves, chopped 1 tablespoon

Green chillies finely chopped 1/2 teaspoon

Chaat masala 1 1/2 teaspoons

Salt to taste

Lemon juice 2 teaspoons

Corn flakes 1 cup

INSTRUCTIONS:

• Put corn kernels, peanuts, onion, coriander leaves, green chillies, chaat masala, salt and lemon juice in a bowl and mix well.
• Crush cornflakes coarsely and add and mix well. Serve immediately.

Source: sanjeevkapoor

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Faafde

Faafde

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INGREDIENTS:

2 cups besan (chick-pea flour)

1/4 tsp baking soda

1/4 tsp ajwain (thymol)

1/4 tsp haldi (turmeric)

1 Tbsp oil

1/2 tsp salt tsp or to taste

Oil to deep-fry

INSTRUCTIONS:

• Mix the besan, soda, ajwain, haldi, 1 tbsp oil and salt together. 
• Add water and knead into a soft dough. 
• Take a portion of the dough and place it on a greased surface. 
• With base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand. 
• This will form a strip. 
• Fry these strips over medium heat till crisp.

Source: food.ndtv.com

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Mirch ke Bhajiye

Mirch ke Bhajiye

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INGREDIENTS:

Large green chillies- 10

 Besan (gram flour) - 1 cup

Red chilli powder- 1tsp

Chat masala- 3tsp

 Ajwain (carrom seeds) - 1tsp

 Salt- as per taste

 Turmeric powder- 1/2 tsp

Oil- for deep frying

INSTRUCTIONS:

• Mix the besan, turmeric powder, red chilli powder, salt, ajwain and the chat masala in a mixing bowl.
• Add half a cup of water to this mixture to make a thick batter.
• Wash and pat dry the chillies with a kitchen towel.
• Make a slit in the chillies and take out the seeds with a scooper.
• Dip the chillies in the besan batter and coat the chillies properly on all sides.
• Heat oil for deep frying in a pan.
• Fry for 4-5 minutes on low flame till it turns golden brown.
• Once done, transfer the pakoras to a plate and drain the excess oil on a kitchen towel.
• Mirch ke pakode are ready to be served.
• Serve these crunchy delights with chutney or ketchup.

Source: boldsky.com

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