Desi Fiesta

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Warqi Lukhmi Recipe |Hyderabadi Warqi Lukhmi (Veg version)

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Hyderabadi Lukhmi is a very traditional Nizami snacks which said to be as a variation of samosa.  This is a non veg version of samosa but they have veg variations too. Lukhmi is prepared two ways without layers and with layers, here I made lukhmi with layers since it is called Warqi Lukhmi . I read this recipe in vah re vah chef  and adapted a vegetarian version of mine.For the filling I chose french beans , carrots and potatoes. As I am doing this recipe for No onion No garlic theme I skipped adding onions and garlic but you can include them. Warqi Lukhmi is a very traditional dish in Nizami cuisine which is fading slowly according to a article I read . These layered lukhmi tastes so yummy and and flaky with a spicy filling they are too good to have as a snack.

 

The lukhmi cover needs  some patience and they are similar to how we make puff pastry at home. The puff pastry sheets are baked but here the lukhmi is deep fried like samosas and are served with onion slices , lemon wedge on the side. Though they taste yummy as is you can serve them with green chutney or sauce. I had some extra bits of the outer cover so I just twisted them and make they like we do for puff pastry. Mine came out super flaky and photographing them was a hard task. Today it was a dull day no light when I taking my picture suddenly dark clouds came over and I couldn’t take more pictures so sharing with whatever was captured.

W for Warqi Lukhmi

Theme – No Onion No garlic

Ingredients

For Outer Cover

  • All purpose flour – 2 cups + For dusting
  • Butter – 3 tbsp + 2 tbsp
  • Cardamom pd – 1/4 tsp
  • Butter Milk – 1 1/2 cups
  • Salt to taste

For Filling 

  • Potato – 2 Nos ( Boiled)
  • Beans – 1/2 cup ( Finely chopped)
  • Carrot – 1/2 cup ( Finely chopped)
  • Green chillies – 2 Nos ( finely chopped)
  • Ginger paste – 1tsp
  • Red chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Coriander pd – 1 tsp
  • Cumin pd – 1/4 tsp
  • Garam masala – 1/4 tsp
  • Lemon Juice – 1 tsp
  • Cardamom pd – 1/4 tsp
  • Oil – 1 tbsp
  • Salt to taste

Method 

For Outer Cover 

  • In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  • Add butter milk and knead to pliable dough.
  • Cover and rest it for half hour, then knead the dough till smooth .
  • Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  • Sprinkle some flour do a book fold , Fold from top to 1/3 third and bottom part over the top.
  • Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  • Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  • After 3 times roll the dough to rectangle again cut them to rectangle strips .

For Stuffing 

  • Grate the boiled potatoes and mash them well.
  • In a pan heat oil, add in green chillies and ginger paste.
  • Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  • Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  • Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  • Once combined well turn off the heat and let the stuffing cool to room temperature.

To make lukhmi

  • In the retagular strips place the filling in one side, brush water in the corners.
  • Seal the other side over the filling well either by pressing the corners or using a fork.
  • Do the same for the rest of strips and fillings.
  • Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  • Flip in equal intervals so that they cook well from both sides.
  • Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

 

5.0 from 8 reviews
Warqi Lukhmi
 
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Warqi Lukhmi is a Hyderabadi special street food snack, the traditional version are non veg but here is a veg version. This is a traditional starter from Nizami cuisine. They are flaky and delicious to have with tea or coffee.
Author:
Recipe type: Snacks Recipe
Cuisine: Nizami Cuisine
Serves: 6
Ingredients
For Outer Cover
  • All purpose flour - 2 cups + For dusting
  • Butter - 3 tbsp + 2 tbsp
  • Cardamom pd - ¼ tsp
  • Butter Milk - 1½ cups
  • Salt to taste
For Filling
  • Potato - 2 Nos ( Boiled)
  • Beans - ½ cup ( Finely chopped)
  • Carrot - ½ cup ( Finely chopped)
  • Green chillies - 2 Nos ( finely chopped)
  • Ginger paste - 1tsp
  • Red chilli pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - 1 tsp
  • Cumin pd - ¼ tsp
  • Garam masala - ¼ tsp
  • Lemon Juice - 1 tsp
  • Cardamom pd - ¼ tsp
  • Oil - 1 tbsp
  • Salt to taste
Instructions
For Outer Cover
  1. In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  2. Add butter milk and knead to pliable dough.
  3. Cover and rest it for half hour, then knead the dough till smooth .
  4. Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  5. Sprinkle some flour do a book fold , Fold from top to ⅓ third and bottom part over the top.
  6. Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  7. Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  8. After 3 times roll the dough to rectangle again cut them to rectangle strips .
For Stuffing
  1. Grate the boiled potatoes and mash them well.
  2. In a pan heat oil, add in green chillies and ginger paste.
  3. Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  4. Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  5. Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  6. Once combined well turn off the heat and let the stuffing cool to room temperature.
To make lukhmi
  1. In the retagular strips place the filling in one side, brush water in the corners.
  2. Seal the other side over the filling well either by pressing the corners or using a fork.
  3. Do the same for the rest of strips and fillings.
  4. Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  5. Flip in equal intervals so that they cook well from both sides.
  6. Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

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Verki Poori Recipe |Konkoni Phenori Recipe( Savoury Version)

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Verki Poori or spicy Phenori is a Konkan special snacks made in every household for diwali. This  crispy lacha poori when had with tea or coffee is a bliss. This is a perfect make ahead dish which stays good for 15 days and perfect replacement for biscuits . These snacks are slightly flavored with cumin and pepper , they are crispy from out and flaky soft from inside. I have been wanting to make them from long and here I am perfect timing to make them for my letter V. This is very similar to Padhir peni or Chiroti but a savory version. Traditionally Maida is used to make verki but you can use wheat flour if you want to avoid refined flour. I made the traditional way and it tasted so yummy.

We make rajasthani khaja for diwali this tastes very close to the Khaja expect for the texture. I didn’t have much patience to shape them perfect , it is little out of shape but they tasted so yummy and crispy. My hubby has been asking me to make Khaja every year but I never got the taste of Mil’s Khaja , Today when he tasted these he was like finally Khaja is here 😀 .. This is a perfect breakfast snack , In our home MIL used to make a big batch of khaja to distribute and she used keep some for my hubby, as khaja was his favorite breakfast. I will tell you how to eat these if you have a sweet tooth what My hubby does is in a bowl of curd put some sugar and beat it well crush some Khaja or in this case Verki Poori on it and enjoy. This is how my hubby had these as well today, they tasted so delicious with sweetened yogurt it is a filling breakfast .  They are better than biscuits and perfect tea time snack.

V for Verki Poori 

Ingredients 

  • Maida- 2 cup
  • Fine Rava – 3 tbsp
  • Ghee – 4 tbsp ( Melted)
  • Cumin seeds – 1 tsp
  • Pepper – 1 tsp
  • Salt to taste
  • Oil for Deepfrying

For Paste

  • Rice flour- 1 1/2 tbsp
  • Cornflour – 1 tbsp
  • Ghee – 2 tbsp ( melted)

Method

  • In a pan Roast cumin seeds, and pepper together for few minutes.
  • In a mortal and pestle grind them to a coarse powder.
  • In a bowl take flour and the the cumin pepper pd , salt and ghee.
  • Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  • Add water little by little and make a stiff but pliable dough.
  • Cover and let it rest for 1/2 hour, then knead them again to form a smooth dough.
  • In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  • Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  • Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  • Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  • Cut the ends and  then cut up to 1 inch pieces from the log . Flatten the pieces with the help of your palm. Roll the each to medium size circles
  • Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  • Fry them till golden brown from both sides and then remove them from oil.
  • After they come to room temperature store them in a air tight container. It stays good for 15 days.

 

4.9 from 8 reviews
Verki Poori Recipe |Konkoni Spicy Phenori Recipe
 
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Verki poori is a konkan diwali snack prepared in every household , they are perfect tea time snack or can be had for breakfast as well.
Author:
Recipe type: Breakfast Recipe
Cuisine: Konkani Cuisine
Serves: 20
Ingredients
  • Maida- 2 cup
  • Fine Rava - 3 tbsp
  • Ghee - 4 tbsp ( Melted)
  • Cumin seeds - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste
  • Oil for Deepfrying
  • For Paste
  • Rice flour- 1½ tbsp
  • Cornflour - 1 tbsp
  • Ghee - 2 tbsp ( melted)
Instructions
  1. In a pan Roast cumin seeds, and pepper together for few minutes.
  2. In a mortal and pestle grind them to a coarse powder.
  3. In a bowl take flour and the the cumin pepper pd , salt and ghee.
  4. Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  5. Add water little by little and make a stiff but pliable dough.
  6. Cover and let it rest for ½ hour, then knead them again to form a smooth dough.
  7. In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  8. Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  9. Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  10. Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  11. Cut the ends and  then cut up to 1 inch pieces . Flatten the pieces with the help of your palm. Roll the all to medium size circles
  12. Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  13. Fry them till golden brown from both sides and then remove them from oil.
  14. After they come to room temperature store them in a air tight container. It stays good for 15 days.

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Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes

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Thayir idli is a healthy version of Thayir vada which doesn’t need any frying and it the healthiest snack to have. Idli by itself is considered the healthiest breakfast in south India. Nothing is better than Hot steaming idli’s in the morning with a bowl of spicy sambhar and chutney . If you are person avoiding fried foods and are craving for some dahi vada this is an amazing replacement for sure. I first came Learned about the this Thayir idli from my dear friends Sangee  of “Spicy Treats”, she is an amazing blogger.She enlightened me about this Thayir idli that is when I came to know this dish. This is such an amazing snack and if you love dahi chaats you can serve this like a chaat as well. This dish is very traditional dish of Tamil nadu and it is also served in some restaurants there.

Thayir Idli can be prepared two ways with coconut and without coconut as well. I have made with the coconut version and it tasted so delicious. We had this for out evening snack today, you can chilli them and serve they taste yummy when served chilled. I topped my Thayir idli with grated carrots and beetroots. If you want the extra crunch do add some khara boondi , I didn’t have any so skipped it. Soak the idli in the yogurt at least for half hour. This another No onion No garlic snack you would sure enjoy.This week seems to be not my week what ever I plan gets changed. I had another tamil nadu street food coming up for T then suddenly remembered valli’s clause on not to repeat states and I had to change what I planned. Am glad it struck my head early. Let see I had planned my U way ahead hope it goes by plan. Moving on to the recipe.

T for Thayiru Idli|Thalicha Thayiru Idli

Ingredients 

  • Idli batter – 3 cups ( For 4-5 Idli’s)
  • Curd/ Plain yogurt – 2 cups
  • Grated Fresh Coconut / Desiccated coconut- 1/4 cup
  • Green chillies- 2 Nos
  • Cumin Seeds – 1/4 tsp ( roasted)
  • Ginger – 1″ piece
  • Sugar – 1/4 tsp
  • Salt to taste

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 sprig

For Topping 

  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)

Method

  • In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  • You can keep the idli covered and let it cool .
  • In a bowl beat curd well and keep it a side.
  • In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  • Blend to a fine paste adding water to it if needed.
  • Mix this coconut paste to the curd and mix them well.
  • Add salt as needed and also add the sugar
  • Prepare a tadka , Heat oil in pan add mustrad seeds .
  • After they splutter add Urad dhal , saute till they are brown.
  • Add curry leaves and transfer the tadka to the curd mixture.
  • Mix them well. Now place the idli on a plate and top them with the curd mixture.
  • Top them with Carrots, Beetroots, and coriander leaves. Sprinkle Red chilli pd .
  • Add kara boondhi for some crunch if needed.


5.0 from 8 reviews
Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes
 
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Thayiru idli is a healthy and delicious snack to replace the fried version of dahi chaats. This is a traditional tamilnadu recipe.
Author:
Recipe type: Non Fried Snack
Cuisine: Tamilnadu cuisine
Serves: 4
Ingredients
  • Idli batter - 3 cups ( For 4-5 Idli's)
  • Curd/ Plain yogurt - 2 cups
  • Grated Fresh Coconut / Desiccated coconut- ¼ cup
  • Green chillies- 2 Nos
  • Cumin Seeds - ¼ tsp ( roasted)
  • Ginger - 1" piece
  • Salt to taste
For Tadka
  • Oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
For Topping
  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)
Instructions
  1. In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  2. You can keep the idli covered and let it cool .
  3. In a bowl beat curd well and keep it a side.
  4. In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  5. Blend to a fine paste adding water to it if needed.
  6. Mix this coconut paste to the curd and mix them well.
  7. Prepare a tadka , Heat oil in pan add mustrad seeds .
  8. After the splutter add Urad dhal , saute till they are brown.
  9. Add curry leaves and transfer the tadka to the curd mixture.
  10. Mix them well. Now place the idli in a plate and top them with the curd mixture.
  11. Top them with Carrots, Beetroots, and coriander leaves.
  12. Add kara boondhi for some crunch if needed.

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Undhiyu Chapadi Recipe|Chapadi Tavo Recipe ~Rajkot Street Food

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Undhiyu is a signature gujarati winter curry made for Uttaran ( kite festival). This is very traditional mixed veggies of gujarat and a famous regional curry of surat. There are so many variation of Undhiyu , mainly there are 2 different ways to prepare Undhiyu  surati and Kathiwadi. In Surati undhiyu eggplants and potatoes are stuffed with peanut , sesame and coconut where as In kathiyawadi undhiyu doesn’t have any stuffing. I have made the surati style undhiyu which is with the stuffing and is cooked in stages . Both the version do include methi muthia to it. Tavo Chapadi or Undhiyu Chapadi is a Rajkot special street food, which was initially made as prasad for mata ji ( Goddess) but it eventually became a street food  and is available all over rajkot.

Tavo is a mixed vegetable gravy prepared with onion tomato base  and Chapadi is similar to our Rajasthani Baati but this is a fried version. Tavo is also referred to as Undhiyu in this street food because of the mixture of veggies but the traditional undhiyu is totally different . First when I came across this street food I thought the undhiyu was the same with muthiyas in it but I was skeptical on how Chapadi and muthiya all in one would taste, this was months back. Recently I saw this recipe in a Gujarati TV show and then It hit my head that there is No muthiyas added to tavo and it is usually gravy type so that it is easy to mix in the crushed Chapadi and relish. I had Planned this recipe for my T – Tavo Chapadi it would have been perfect isn’t it but I didn’t get enough time to cook this elaborate dish yesterday. The dish might not look so delectable but trust me we enjoyed these thoroughly. Initially I had planned to make a super elaborate street foods from gujarat , pairing the Surati Undhiyu with poori  and Undhiyu chapadi  and Matlo Undhiyu  but I didn’t have enough time to execute . Tavo chapadi is served with some onions, lemon wedges,Papad and chaas  .. This gravy is packed with veggies and flavors, Goes so well with Chapadi . For people who don’t like oily food this is sure not for you as it needs lot of oil to prepare this dish and it is to the spicier side even though the sugar is added. To balance the spice level  butter milk or chaas is best drink to have with this. Adjust the spice level as you like , We eat moderately spicy food.For Surati Undhiyu I had made some poori’s and we enjoyed it with poori’s. Cutting the veggies is a task and it takes great lot efforts, surati papadi is a must other than that you can choose any veggies of your Liking I used 7 type of veggies for my Tavo and  8 for my Surati Undhiyu. It is considered great deal to make these undhiyu with lots of planning and execution but all the pain is worth more than anything.I am used to making elaborate meal but I would consider this dish is a thali by itself . I will share the tavo chapadi recipe for now and the surati undhiyu recipe will make an appearance later. Now quickly moving on to the recipe..

 

U for Undhiyu Chapadi |Tavo Chapadi

Theme ~Street Food Recipe

Ingredient

For Tavo

  • Surati Papdi – 10-15 Nos ( Peel and remove the seeds)
  • Bottle Gourd- 1 cup (Peeled and Chopped)
  • Potato – Small 2 Nos ( Chopped)
  • French beans- 1 1/2 cups( chopped)
  • Carrot – 1 No ( chopped)
  • Eggplant/Brinjal – 2 Nos ( chopped)
  • Peas – 1 cup ( Fresh)
  • Onion – 2 Nos ( chopped)
  • Tomato – 2 Nos (chopped)
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp
  • Green chilli paste – 1 tsp
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Carom seeds – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Bay leaf – 1 No
  • Cardamom – 2 No
  • Cloves – 2 Nos
  • Star Anise – 1 No
  • Cinnamon- 1 ” piece
  • Asafoetida pd -1/4 tsp
  • Oil – 3 tbsp
  • Sugar – 2 tsp
  • Salt as needed
  • Coriander Leaves – For garnish
  • Ompodi / ganthiya – For Garnish

For Tadka 

  • Oil – 1 tbsp
  • Red Chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp

For Chapadi

  • Whole Wheat flour ( Coarse) – 2 cups
  • Rava / Semolina – 1/4 cup
  • Carom seeds
  • Oil – 3tbsp
  • Salt as Needed

Method 

For Tavo

  • Chop the veggie and keep it ready.
  • Grind the onion and tomato separately and transfer it to a bowl.
  • In a sauce pan heat oil add carom seeds , bay leaf, cloves, cardamom, star anise, cinnamon, asafoetida.
  • After they leave out a fragrance add ginger garlic paste and saute for few minutes.
  • Add the onion puree and saute till the raw smell goes off.
  • Then add tomato puree and saute for a while .
  • Add red chilli pd , turmeric pd, coriander pd,garam masala , salt and cook them till the masala leaves out a nice aroma.
  • Add the cut vegetables  and some water . Cover and cook till the veggies are well cooked.
  • Once the veggies get cooked, prepare a tadka .
  • Heat oil in a pan add red chilli pd and turmeric pd.
  • Add water and boil it .Pour this tadka on the gravy ( If you want you can skip this step)
  • Garnish with chopped coriander and ompodi or ganthiya.

For Chapadi

  • In a bowl Mix wheat flour, rava,carom seeds, oil and salt. To Bread crumb consistency.
  • Add water little by little and and knead a stiff dough.
  • Divide the dough into equal parts and make disc shapes out of them.
  • Heat oil in a kadai or a frying pan and drop the shaped chapadi.
  • Fry them till golden brown from both sides in low flame.

To Serve 

  • Serve the Tavo or Undhiyu in a bowl.
  • Crush the Chapadi  and pour in some Tavo over it .
  • Use your fingers to mix it well and enjoy them warm.


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Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets

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Sattu is a traditional Rajasthani sweet prepared during teej festival which is celebrated 4 days after Rakhi and is a festival for women . It is similar to karwa chauth women get together and do pooja and they fast for their husbands. After Moon peeks out from the clouds the fast is broken by having this delicious sweet. Traditionally sattu is made in the shape of pedas but now a days it decorated in a wonderful manner. Teej is considered a big festival in Rajasthan but in chennai it has faded only some families follow teej festival here.On teej Festival women gets dressed up well, they sing regional geeth and read stories or katha .Once the moon arrives Husbands pick some sattu using silver coin and feeds his wife breaking the fast. Sattu ka pinda is usually spread in a parath or thali and decorated, these are also given the trousses in wedding.

I had bigger plans for letter S but ended up making this sweet from rajasthan which is a very easy to make. As Teej is considered a big festival in rajasthan  and sattu is a must sweet they are now decorated in variety of ways , ladies just use their imagination and decorate it as they wish. I have been wanting to do some designer Sattu from long time though I have already blogged the traditional sattu recipe this is version 2 . Sattu is my favorite sweet , but some people won’t like sattu as it sticks to mouth when eaten, I have got the solution in this post to make it melt in mouth. In my visit to India mom and masi had made some sattu just to give me and they tasted yumm, Mom shared that they added nuts to the sattu to make it melt in mouth. I thought next time when I try I have to include nuts and here I am with this yummy sattu which doesn’t stick to mouth.I decorated my Sattu with some food colors, and edible flowers. As Teej is a festival for Husband and Wife I wanted to do “Bindh Bindhani” ( Husband and wife) decor on the sattu. Wish I could have done it more neatly ,I was in a hurry to make these so didn’t do much of detailing.I didn’t use any cookie cutter the bindh bindani was shaped with a knife. Lets move to the recipe.

Ingredients 

  • Dalia /Split Roasted Channa Dal – 1 Cup
  • Ghee- 1/4 cup
  • Sugar – 1/2 cup
  • Cashew pd – 1/4 cup  ( grind in mixer)
  • Elaichi/ Cardamom pd – A pinch

For garnish

  • Food Colors ( Good Quality Recommended )
  • Edible balls or Flowers
  • Nuts as you need

Method 

  • Grind Cashew to fine powder , don’t over grind as cashew will leave its oil if over ground.
  • Grind sugar to sugar powder and keep it ready.
  • Grind Dalia/ roasted channa dal to fine powder.
  • Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  • Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  • Add caradamom and mix them well.
  • Form a dough and spread them on a plate.
  • To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  • Place the decoration on the sattu spread on the plate.
  • You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  • Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.

 

5.0 from 9 reviews
Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets
 
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Sattu is a traditional Rajasthani sweet prepared for Teej and Rakhi.Sattu can be made with wheat flour, rice flour, besan and Roasted channa dal.
Author:
Recipe type: Sweets
Cuisine: Rajasthani Cuisine
Serves: 4
Ingredients
  • Dalia /Split Roasted Channa Dal - 1 Cup
  • Ghee- ¼ cup
  • Sugar - ½ cup
  • Cashew pd - ¼ cup  ( grind in mixer)
  • Elaichi/ Cardamom pd - A pinch
For garnish
  • Food Colors
  • Edible balls or Flowers
  • Nuts as you need
Instructions
  1. Grind Cashew to fine powder , don't over grind as cashew will leave its oil if over ground.
  2. Grind sugar to sugar powder and keep it ready.
  3. Grind Dalia/ roasted channa dal to fine powder.
  4. Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  5. Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  6. Add caradamom and mix them well.
  7. Form a dough and spread them on a plate.
  8. To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  9. Place the decoration on the sattu spread on the plate.
  10. You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  11. Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.


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Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe

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Raab or Raabadi is a healthy porridge made in Rajasthan , gujarat and also harayana. This is made for seetala saptami or in summer season to keep our body cool. This is a very healthy and delicious drink made in every mawari home, the method may vary in each home. Raab is very traditional rajasthani breakfast recipe served either as a savory or sweet.The Savory version is made a day ahead fermented and had with some extra butter milk chopped onions and some mint , the sweet version is generally had warm. Traditionally raab is made with bajra( pearl millet), jau( Barley), aata ( wheat flour). Raab is a perfect baby food and also enjoyed by elders.

Today am here to share a very easy to make and a traditional Rajasthani Porridge. Wheat Flour Raab is a very healthy  porridge which can be prepared easily , this can be served 2 ways you can have them warm or keep them to ferment and have them in the morning like you do for palaya soru in tamilnadu. I made the savory version of the atta raab and sweet version of Goondh ki raal. Goondh is a edible gum which is considered a very healthy ingredients in Mawari cuisine , we also make goondh ke ladoo for new mothers to have. I remember from my college when I had lot of ulcers in my mouth I couldn’t even speak then a friends mom who was Marwari as well made me this goondh ki Raal , so sweet of her 🙂 . And it did had great effect and my ulcers vanished soon. Goondh is said to heal the stomach  related problems and is a great medicine. For my R it didn’t workout as I planned We went for a road trip in the weekend and I didn’t find time to cook so thought I should post the backup post which I had Rajasthani Jeeman Thali ( Rajasthani wedding Thali), but it is something very old I was not happy about the presentation neither the photography so I quickly Made this today for my R and I also did my S cooking today, Sometimes it doesn’t go as we plan I know  .Now moving on to the recipe.

R for Raab or Raabadi and Raal

Atte Ki Raab 

Ingredients 

  • Whole Wheat Flour – 2 tbsp
  • Yogurt/ curd – 1 cup
  • Salt as needed
  • Cumin pd – 1/4 tsp
  • Water as needed
  • Mint – for garnish
  • Onion – 1/4 cup (chopped )

Method 

  • In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  • Churn it well with a churner.
  • Transfer it to a earthen pot or any pan and cook the mixture in low flame
  • Constant stirring is required otherwise it might curdle.
  • After it thickens and raw smell goes of , turn off the flame.
  • You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.

Goondh Ki Raal

Ingredients 

  • Edible Gum / Goondh- 2 tbsp
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds – Few ( Chopped)

Method 

  • In a pan heat ghee add the edible gums, saute them till they puff up.
  • Pour in the water and mix them well,boil them till the edible gum dissolves.
  • Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  • Add almonds and serve them warm.


5.0 from 9 reviews
Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe
 
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Prep time
Cook time
Total time
 
Atte Ki Raab is a healthy breakfast traditionally had in Rajasthan, gujarat, and haryana. This is a savory version and can be prepared in sweet version as well. Goondh ki Raal is a healthy drink which is served warm.
Author:
Recipe type: Breakfast
Cuisine: Rajasthani Recipe
Serves: 2
Ingredients
Atte Ki Raab
  • Whole Wheat Flour - 2 tbsp
  • Yogurt/ curd - 1 cup
  • Salt as needed
  • Cumin pd - ¼ tsp
  • Water as needed
  • Mint - for garnish
  • Onion - ¼ cup (chopped )
Goondh Ki Raal
  • Edible Gum / Goondh- 2 tbsp
  • Water - 3 cups
  • Ghee - 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds - Few ( Chopped)
Instructions
For Aate Ki Raab
  1. In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  2. Churn it well with a churner.
  3. Transfer it to a earthen pot or any pan and cook the mixture in low flame
  4. Constant stirring is required otherwise it might curdle.
  5. After it thickens and raw smell goes of , turn off the flame.
  6. You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
Goondh Ki Raal
  1. In a pan heat ghee add the edible gums, saute them till they puff up.
  2. Pour in the water and mix them well,boil them till the edible gum dissolves.
  3. Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  4. Add almonds and serve them warm.

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Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

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Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.

I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds  and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.

Q for Qatayeb with Qishta Karsan

Recipe Source : Xawaash 

Ingredients 

For Pancakes

  • All purpose Flour – 1 cup
  • Fine semolina/ sooji – 1 cup
  • Dry Instant Yeast – 1/2 tsp
  • Sugar – 2 1/2 tbsp
  • Salt – 1/4 tsp
  • Baking Powder – 1 tsp
  • Water – 2 1/2 cups

For White Pastry Cream

  • Milk – 1 cup
  • Ricotta cheese – 1 cup ( 1 cup  crumbled Paneer + 1/4 cup Milk )
  • Sugar – 3 tbsp
  • Corn starch – 3 tbsp
  • Butter – 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar – For dusting

For Syrup

  • Sugar – 2 cups
  • Water – 1 cup
  • Lemon juice – 1 tsp
  • Rose essence – few drops

For Garnish 

  • Pistachios- Few Crushed

Method 

For Pancakes 

  • In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  • Add water and form a smooth batter , cover and let it rest for 30 mins.
  • After it gets 30 mins proofing time , Mix the batter well.
  • Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  • These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  • Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  • Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.

For White Pastry Cream

  • In a pan Mix milk, corn starch,sugar and ricotta cheese.
  • Turn on the flame and cook them mixing constantly till they thicken up.
  • Once it starts thickening add butter and mix the cream well.
  • Turn of the heat and add rose essence to the cream and Mix well.
  • Dust some Icing sugar on top to avoid drying out in the top
  • Transfer it to a bowl after it cools down Refrigerate the cream till needed.

For Sugar Syrup

  • In a sauce pan heat sugar and water till they dissolve .
  • Add lemon juice and cook the syrup till it thickens up slightly.
  • Turn of the flame add rose essence and mix.

To Proceed 

  • Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  • Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
  • Sprinkle some crushed Pistachios over the open side of the cream.
  • Pour some syrup on top and enjoy


5.0 from 9 reviews
Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food
 
Save Print
Prep time
Cook time
Total time
 
Qatayef / Katayef is a mini pancake filled with white pastry filling, they are made is different variations. These are ramadan desserts made for Iftar table.
Author:
Recipe type: Street Food Recipes
Cuisine: Middle Eastern Cuisine
Serves: 20
Ingredients
  • For Pancakes
  • All purpose Flour - 1 cup
  • Fine semolina/ sooji - 1 cup
  • Dry Instant Yeast - ½ tsp
  • Sugar - 2½ tbsp
  • Salt - ¼ tsp
  • Baking Powder - 1 tsp
  • Water - 2½ cups
  • For White Pastry Cream
  • Milk - 1 cup
  • Ricotta cheese - 1 cup ( 1 cup  crumbled Paneer + ¼ cup Milk )
  • Sugar - 3 tbsp
  • Corn starch - 3 tbsp
  • Butter - 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar - For dusting
  • For Syrup
  • Sugar - 2 cups
  • Water - 1 cup
  • Lemon juice - 1 tsp
  • Rose essence - few drops
  • For Garnish
  • Pistachios- Few Crushed
Instructions
  1. For Pancakes
  2. In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  3. Add water and form a smooth batter , cover and let it rest for 30 mins.
  4. After it gets 30 mins proofing time , Mix the batter well.
  5. Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  6. These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  7. Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  8. Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
  9. For White Pastry Cream
  10. In a pan Mix milk, corn starch,sugar and ricotta cheese.
  11. Turn on the flame and cook them mixing constantly till they thicken up.
  12. Once it starts thickening add butter and mix the cream well.
  13. Turn of the heat and add rose essence to the cream and Mix well.
  14. Dust some Icing sugar on top to avoid drying out in the top
  15. Transfer it to a bowl after it cools down Refrigerate the cream till needed.
  16. For Sugar Syrup
  17. In a sauce pan heat sugar and water till they dissolve .
  18. Add lemon juice and cook the syrup till it thickens up slightly.
  19. Turn of the flame add rose essence and mix.
  20. To Proceed
  21. Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  22. Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
  23. Sprinkle some crushed Pistachios over the open side of the cream.
  24. Pour some syrup on top and enjoy

 
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Pholourie with Tambran Chutney Recipe |Trinidad Street Food

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Pholourie is a deep fried spicy chickpea snack which is a very famous street food eaten in Trinidad and Tobago. This version of Pholourie is noramally refered to as dhal and flour Pholourie. These fried snack is served with either a mango chutney or tamarind chutney. This is completely different from Indian Pakodas as flour and yeast is added to this.As per Wiki Pholourie is originated from Fulfuri which is a bengali pakoda. There is a famous Bhojpuri Song “Pholourie Bina chutney kaise bani” ( How to make Pholourie without chutney??)   of Sunder popo .I heard the song he he funny they are right now I can’t skip the chutney 😛 .

I have tried Tirini cuisine last month for my stuffed breads theme and learned a lot about the cuisine and it similarity to Indian cuisine . I wanted to do this Trini street food for the mega marathon and letter P was something I decided very early.This is such an amazing snack to have , and Yeah I won’t recommend skipping the chutney as they both are happy couple when had together is happiness ever after. I made Tamarind Chutney which is called Tambran chutney in Trini. I  have some nostalgic memories surrounding Puliyanga which I will share in some other post.The chutney traditionally is made differently,but the chutney was super yummy combo with Pholorie.  Moving on to the recipe.

P for Pholourie with Tambran Chutney 

Theme~ Street Food Recipes

Recipe Adapted from Here

Ingredients 

For Tambran Chutney

  • Fresh Tamarind – 10-15 Nos
  • Sugar – 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves – 1/4 cup
  • Garlic -2 clove
  • Habanero Chilli – 1 No
  • Salt to taste

For Pholourie

  • Chick peas/ Channa dal – 1/2 cup
  • All Purpose Flour – 1/2 cup
  • Dry Active Yeast – 1 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Habanero chilli – 1 or 2
  • Garlic – 2 Cloves
  • Salt to taste
  • Water – 1/2 cup
  • Oil for frying

Method 

For Tambran Chutney

  • Break the tamarind and remove the skin and veins from it.
  • In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  • After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  • Remove all the seeds from the tamarind pulp.
  • In a mixer put coriander leaves , garlic,habanero Chilli  with some water make a coarse paste.
  • Add sugar, salt, coriander mixture,pepper pd and mix them well.
  • Cook the chutney for 5-6 mins till it thickens.

For Pholourie

  • Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  • In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  • In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  • Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  • Cover and keep the batter in a warm place for proofing about an hour.
  • After the batter rises mix them well.
  • Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  • Do the same for rest of the batter. Serve them hot with Tambran chutney.

 

5.0 from 10 reviews
Pholourie with Tambran Chutney Recipe |Trinidad Street Food
 
Save Print
Prep time
Cook time
Total time
 
Pholourie is a deep fried snack eaten in Trinidad and Tobago and they are a famous street food.
Author:
Recipe type: Street Food Recipe
Cuisine: Trini Cuisine
Serves: 20
Ingredients
For Tambran Chutney
  • Fresh Tamarind - 10-15 Nos
  • Sugar - 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves - ¼ cup
  • Garlic -2 clove
  • Habanero Chilli - 1 No
  • Salt to taste
For Pholourie
  • Chick peas/ Channa dal - ½ cup
  • All Purpose Flour - ½ cup
  • Dry Active Yeast - 1½ tsp
  • Turmeric pd - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Habanero chilli - 1 or 2
  • Garlic - 2 Cloves
  • Salt to taste
  • Water - ½ cup
  • Oil for frying
Instructions
For Tambran Chutney
  1. Break the tamarind and remove the skin and veins from it.
  2. In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  3. After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  4. Remove all the seeds from the tamarind pulp.
  5. In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
  6. Add sugar, salt, coriander mixture,pepper pd and mix them well.
  7. Cook the chutney for 5-6 mins till it thickens.
For Pholourie
  1. Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  2. In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  3. In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  4. Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  5. Cover and keep the batter in a warm place for proofing about an hour.
  6. After the batter rises mix them well.
  7. Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  8. Do the same for rest of the batter. Serve them hot with Tambran chutney.

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Orange Sondesh Recipe | Orange Sandesh | Orange Rasmalai ~ Bengali Sweets

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Orange sondesh is a variation of the popular bengali sondesh. Sondesh or sandesh is a milk sweet made by heat the milk and curdling it to form Chenna, is then drained and kneaded with sugar and flavoring. The non cooked versions of sondesh is called Kacha golla which literally means raw ball which is most common kind prepared at every household there , there can be a elaborate cooked versions of sondesh too. The no cook sondesh is not my kind as I some how don’t like the raw taste of chenna in it so I usually cook my sandesh when ever I make. At school we learned to make the non cooked versions and giving it a few variations like one of them was chocolate sandesh stuffed in the regular sandesh ( which is most popularly called as vino sandesh in the internet ) I will post my own version of it some day.  I love giving a fruit flavor to our traditional Indian sweets it just make the dish more interesting and taste unique and yummy..I wanted to do this for so long and am so  glad to have joined mega Bm this month, this theme just made me do what I was postponing to do so long.

 

Today am here with two amazing bengali sweets but with a twist, I love developing recipes and it gives me more happiness when I post them. In the morning when I was doing my regular cooking I had decided that for O I will go for Orange recipe, so after all the thinking I just started executing it. The Orange Rasmalai = Orange Rasgulla + Orange Rabdi  was my equation to bring up something different. Morning I started my cooking thinking I would post the rasmalai recipe today but changed my mind and thought I should do some justice to them doing a separate post. I will post the recipe in a separate post for now lets come back to sondesh. I have made a cooked version of sondesh with orange flavors infused in them . I made My sondesh with ricotta cheese , No need to make chenna this is just that easy. Just mix in all the Ingredients and yeah little patience is sure required to make and shape them. You  can shape them as you like , I tried to shaped them like an orange but my daughter kept telling me “Mama the shape looks like a pumpkin” :p he he so I stopped made the rest in the mold. My lil one is a super choosy and she got so attracted to these that she couldn’t resist to taste them. I usually enjoy shaping any sweets , so this was a fun task for me. Lets Move on to the recipe real quick..

O for Orange Sondesh and Orange Rasmalai

Theme ~ Indian Sweets

Ingredients 

  • Ricotta cheese -14 Oz
  • Condensed Milk – 1 tin
  • Icing sugar – 2 tbsp ( optional)
  • Heavy cream – 1/2 cup
  • Orange juice – 1/2 cup
  • Orange extract – Few drops
  • Orange Food  color – Few drops
  • Saffron – For garnish
  • Pistachios – For garnish
  • Ghee – For greasing the molds (optional)

Method 

  • In a pan pour in ricotta cheese, condensed milk,Icing sugar,heavy cream and mix them well.
  • In low flame with constant stirring cook the mixture till it boils well and starts popping bubbles.
  • Add orange juice,orange extract to the mixture and keep stirring.
  • It needs little patience and constant stirring is must  if not done it might burn from the bottom.
  • Cook the Mixture till it leaves the corner of the pan and starts forming a mass.
  • Transfer this to a greased plate and let it cool a bit.
  • When it cools down but still warm to touch knead it well. Grease sondesh molds with ghee.
  • Shape the sondesh as you like or use a sondesh mold to give some embellishment.
  • I also tried to give my sondesh a orange shape with a clove on top for the branch and pistachios acting like a leaf.
  • Shape your sondesh garnish it with some saffron strands and pistachios. Enjoy !!


5.0 from 10 reviews
Orange Sondesh Recipe | Orange Sandesh | Orange Rasmalai ~ Bengali Sweets
 
Save Print
Prep time
Cook time
Total time
 
Orange Sandesh is a variation of bengali sandesh with orange flavor infused in it. This is just melt mouth kind of cooked sandesh.
Author:
Recipe type: Indian Sweets
Cuisine: Bengali Cuisine
Serves: 15
Ingredients
  • Ricotta cheese -14 Oz
  • Condensed Milk - 1 tin
  • Icing sugar - 2 tbsp ( optional)
  • Heavy cream - ½ cup
  • Orange juice - ½ cup ( Fresh juice)
  • Orange extract - Few drops
  • Orange Food  color - Few drops
  • Saffron - For garnish
  • Pistachios - For garnish
  • Ghee - For greasing the molds (optional)
Instructions
  1. In a pan pour in ricotta cheese, condensed milk,Icing sugar,heavy cream and mix them well.
  2. In low flame with constant stirring cook the mixture till it boils well and starts popping bubbles.
  3. Add orange juice,orange extract to the mixture and keep stirring.
  4. It needs little patience and constant stirring is must  if not done it might burn from the bottom.
  5. Cook the Mixture till it leaves the corner of the pan and starts forming a mass.
  6. Transfer this to a greased plate and let it cool a bit.
  7. When it cools down but still warm to touch knead it well. Grease sondesh molds with ghee.
  8. Shape the sondesh as you like or use a sondesh mold to give some embellishment.
  9. I also tried to give my sondesh a orange shape with a clove on top for the branch and pistachios acting like a leaf.
  10. Shape your sondesh garnish it with some saffron strands and pistachios. Enjoy !!

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Nippatu Masala Recipe | Bun Nippatu Recipe ~Karnataka Street Food

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Nippatu is a crispy snack from Karnataka. also known as Chekkalu in telugu and Thattai in tamil. This is prepared during festivals occasions and are perfect to munch on with tea or coffee. Though Nippatu by itself is a scrumptious snack the street food vendors in bangalore have given it a new avatar. Nippatu Masala is one such chaat made with nippatu and some toppings added to it makes it so yummy. Another chaat which is very famous Bun Nippatu . a variation of the Nippatu masala. This unique chaat was invented by an street vendor in Bangalore, I came across a vlog were the vendor are making the bun nippatu.

I have been wanting to make Nippatu for long time, we have been buying store bought nippatu always. These are so easy to make and taste so delicious, My Nippatu turned out crispy from out and flaky from inside. I kept mine little thick so that it is easy to top with topping and have.I adapted the Nippatu recipe from Maliga badrinath book that I own, I just added some rava and maida to this for extra crispiness and some flaky texture also refered here . The Nippatu masala and Nippatu bun are My own version of making them. They turned out to be so delicious and perfect tea time snack.  I had to cook for a potluck today made channa masala in the morning and I was thinking what to do for N and this idea popped up to make Nippatu. I used the store bought haldiram bhel mix to make these but you can make the bhel from scratch as well.  Glad I found that there are chaats made with Nippatu as well and this was perfect to fit into my theme. I am so sleepy so I will stop my ramblings here 😀 ..

N for Nippatu, Nippatu Masala and Bun Nippatu

Theme ~ Street food Recipes

Ingredients 

For Nippatu 

  • Rice flour – 2 cups
  • Rava –  2 tbsp
  • Maida- 1/4 cup
  • Peanuts -1/2 cup
  • Roasted Channa dal / Chuney dal – 1/2 cup
  • Desiccated coconut – 2 tbsp
  • White Sesame Seeds – 1 tbsp
  • Curry leaves – a sprig
  • Hot Oil – 1/4 cup
  • Red chilli pd – 1 tsp
  • Turmeric pd – 1/2 tsp
  • Salt to taste
  • Oil for Frying

For Nippatu Masala 

  • Bhel puri mix – I used the haldiram Bhel puri
  • Green chutney
  • Carrots – 1/4 cup ( grated)
  • Cucumber – 1/4 cup ( chopped)
  • Tomato – 1/4 cup ( chopped)
  • Onion – 1/4 cup (chopped)
  • Coriander leaves- Few chopped
  • Ompadi
  • Salt to taste

For Congress Kadalekai /Congress Kadale Beeja 

  • Peanuts – 1/2 cup
  • Red chilli pd – 1/2 tsp
  • Pepper pd – 1/4 tsp
  • Turmeric pd – 1/4 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
  • Salt to taste

For Bun Nippatu

  • Nippatu
  • Processed Cheese
  • Bhel puri Mix
  • Processed cheese – 1 (I used slices)
  • Tomato sauce – 2 tsp
  • Green Chutney – 2 tsp
  • Carrots – 2 tbsp
  • Cucumber – 2 tbsp
  • Cumin pd – 1/4 tsp
  • Black salt – a pinch
  • Chaat masala – 1/4 tsp
  • Buns
  • Congress kadelekai / Congress Kadale Beeja – 1/4 cup
  • Ompodi
  • Salt to taste

Method 

For Nippatu 

  • Roast peanuts in a hot pan till they get slightly roasted, remove the skin  and transfer it to a plate to cool.
  • In a pan heat 1/4 tsp of oil add the curry leaves and roast them till crisp. keep it aside.
  • Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
  • In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
  • Add the peanut and roasted gram flour  powder and Mix them well.
  • Heat 1/4 cup of oil in a pan, pour it over the flour mixture.
  • Mix the oil well to the flour mixer till bread crumb consistency.
  • Add water little by little and make a soft dough.
  • Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
  • Roll the dough with a rolling pin and cut into circles using a cookie cutter.
  • After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
  • Transfer it to a kitchen towel and let the oil drain.
  • Nippatu are ready.

For Nippatu Masala

  • Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
  • Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
  • Top it with green chutney and sprinkle some ompodi.

For Congress Kadalekai /Congress Kadale Beeja

  • Heat a pan and roast the peanuts , remove the skin.
  • Heat oil in a pan , add the curry leaves.
  • After they splutter add the red chilli pd, turmeric pd,salt.
  • Add the peanuts and Mix them well till combined.
  • Transfer it to a bowl and mix them well with a spoon once.
  • Congress kadalekai is ready. Serve it with any chaat as a topping.

For Bun Nippatu

  • In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
  • Add cumin pd , chaat masala, black salt,salt and mix them well.
  • Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
  • Place the veggie mixture on the tomato sauce part of the bun.
  • Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
  • Put some Congress Kadalekai and ompodi on top .
  • Put the top part of the bun with chutney spread .


5.0 from 8 reviews
Nippatu Masala Recipe | Bun Nippatu Recipe
 
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Nippatu is an Karnataka crispy snack which served in chaat form as a street food . Nippatu masala and Bun nippatu are famous street food in bangalore.
Author:
Recipe type: Street Food Recipes
Cuisine: Karnataka Cuisine
Serves: 3
Ingredients
For Nippatu
  • Rice flour - 2 cups
  • Rava -  2 tbsp
  • Maida- ¼ cup
  • Peanuts -1/2 cup
  • Roasted Channa dal / Chuney dal - ½ cup
  • Desiccated coconut - 2 tbsp
  • White Sesame Seeds - 1 tbsp
  • Curry leaves - a sprig
  • Hot Oil - ¼ cup
  • Red chilli pd - 1 tsp
  • Turmeric pd - ½ tsp
  • Salt to taste
  • Oil for Frying
For Nippatu Masala
  • Bhel puri mix - I used the haldiram Bhel puri
  • Green chutney
  • Carrots - ¼ cup ( grated)
  • Cucumber - ¼ cup ( chopped)
  • Tomato - ¼ cup ( chopped)
  • Onion - ¼ cup (chopped)
  • Coriander leaves- Few chopped
  • Salt to taste
For Congress Kadalekai /Congress Kadale Beeja
  • Peanuts - ½ cup
  • Red chilli pd - ½ tsp
  • Pepper pd - ¼ tsp
  • Turmeric pd - ¼ tsp
  • Curry leaves - a sprig
  • Oil - 1 tsp
  • Salt to taste
For Bun Nippatu
  • Nippatu
  • Processed Cheese
  • Bhel puri Mix
  • Processed cheese - 1 (I used slices)
  • Tomato sauce - 2 tsp
  • Green Chutney - 2 tsp
  • Carrots - 2 tbsp
  • Cucumber - 2 tbsp
  • Cumin pd - ¼ tsp
  • Black salt - a pinch
  • Chaat masala - ¼ tsp
  • Buns
  • Congress kadelekai / Congress Kadale Beeja - ¼ cup
  • Salt to taste
Instructions
For Nippatu
  1. Roast peanuts in a hot pan till they get slightly roasted, remove the skin  and transfer it to a plate to cool.
  2. In a pan heat ¼ tsp of oil add the curry leaves and roast them till crisp. keep it aside.
  3. Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
  4. In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
  5. Add the peanut and roasted gram flour  powder and Mix them well.
  6. Heat ¼ cup of oil in a pan, pour it over the flour mixture.
  7. Mix the oil well to the flour mixer till bread crumb consistency.
  8. Add water little by little and make a soft dough.
  9. Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
  10. Roll the dough with a rolling pin and cut into circles using a cookie cutter.
  11. After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
  12. Transfer it to a kitchen towel and let the oil drain.
  13. Nippatu are ready.
For Nippatu Masala
  1. Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
  2. Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
  3. Top it with green chutney and sprinkle some ompodi.
For Congress Kadalekai /Congress Kadale Beeja
  1. Heat a pan and roast the peanuts , remove the skin.
  2. Heat oil in a pan , add the curry leaves.
  3. After they splutter add the red chilli pd, turmeric pd,salt.
  4. Add the peanuts and Mix them well till combined.
  5. Transfer it to a bowl and mix them well with a spoon once.
  6. Congress kadalekai is ready. Serve it with any chaat as a topping.
For Bun Nippatu
  1. In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
  2. Add cumin pd , chaat masala, black salt,salt and mix them well.
  3. Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
  4. Place the veggie mixture on the tomato sauce part of the bun.
  5. Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
  6. Put some Congress Kadalekai on top .
  7. Put the top part of the bun with chutney spread .

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