MATAR KACHORI

Matar kachori is a fried poorie or kachori recipe with mashed peas and spices as filling. Enjoy the matar kachori as snack with tomato ketchup or chutney.

Preparation Time : 30-35 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS:

·         1 ½ cup maida

·         Salt to taste

·         Desi ghee 5 tablespoons

·         Oil to deep fry

·         1 tsp Cumin seeds

·          1 tsp Coriander seeds

·         ½ tsp saunf

·         1 cup Green peas (boiled and crushed)

·         A pinch of Hing

·         1 tsp Garam masala powder

·         ½ tsp Chaat masala

·         Salt to taste

METHOD:

·         Knead maida, salt and 1 tbs ghee into a smooth dough using sufficient water.

·         Cover with a moist cloth and set aside for half an hour.

·         Heat oil in a pan,

·         Add cumin seeds, coriander seeds and saunf and cook for half a minute

·         Add crushed green peas and hing and mix.

·         Add garam masala powder, chaat masala and salt. Mix well and remove from heat.

·         When cool divide mixture and dough into twelve to sixteen equal sized portions each.

·         Flatten the dough balls slightly and place a portion of the stuffing.

·         Cover, seal edges and flatten.

·         Roll out lightly with a rolling pin.

·         Heat sufficient oil in a kadai

·         Deep fry kachoris on medium heat till brown and crisp.

·         Drain and serve with tomato ketchup or chutney

HARA BHARA KABAB

Hara Bhara kabab is a tasty alternative for those who love kababs but are vegetarian; it gets its name and green colour from the healthy spinach in it

Preparation Time : 20-25 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS:

·         10-12 leaves Spinach

·         3/4 cup Green peas (boiled and mashed)

·         3-4 Boiled Potatoes (grated)

·         3 Green chillies (finely chopped) optional

·         2 tsp Ginger paste

·         2 tbsp Coriander leaves (chopped)

·         1 tsp Chaat masala

·         Salt to taste

·         2 tbsp Cornflour

·         Oil for deep-frying

 METHOD:

·         Blanch spinach leaves in two cups of boiling salted water for five minutes.

·         Drain, refresh in cold water and squeeze out excess water.

·         Finely chop spinach

·         Add peas and potatoes. Mix well.

·         Add green chillies, ginger, coriander leaves, chaat masala and salt.

·         Add cornflour for binding.

·         Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat round shape (like tikki).

·         Heat sufficient oil in a kadai.

·         Deep-fry the tikkis on medium heat for three to four minutes.

·         Drain onto an absorbent paper.

·         Serve hot with a Tomato Ketchup.



ALOO PANEER TIKKI

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Golden fried potato and cheese patties seasoned with Indian spices.

Preparation Time : 15-20 minutes

Cooking Time : 5-10 minutes

Servings : 4

INGREDIENTS:

·         3 large Potatoes (boiled and peeled)

·         1 cup Cheese (grated)

·         1 cup Bread crumbs

·         1 Onion (finely chopped)

·         Salt to taste

·         Black pepper powder to taste

·         ½ tsp Coriander powder

·         ½ tsp Chaat masala optional1/2 teaspoon

·         Oil to deep fry

 METHOD:

·         Mash the potatoes

·         Add one fourth cup bread crumbs, onion, salt, black pepper powder, coriander powder and chaat masala and mix well.

·         Divide the potato mixture into twelve small balls

·         Flatten them and stuff cheese in the centre and shape into tikkis.

·         Coat the tikkis with the remaining bread crumbs.

·         Heat sufficient oil in a kadai

·         Deep fry the tikkis till golden brown.

·         Serve hot with tomato ketchup.