New Recipes
Moong Dal BrownRice Dosa With Vegetable Stuffing
Moong Dal BrownRice Dosa With Vegetable Stuffing is a variation to the regular dosa with the batter made using moong dal, brown rice, urad dal and then spread into circles on a flat pan. A stuffing made with vegetables is put on circle fold and serve with chutney of your choice. It is very high in fibre , healthy and nutritious, gluten free and vegan. Make batter in big batch and refrigerated and used to make dosa, uttapam, idli, dhokla for a healthy breakfast, lunch, or dinner or lunch box.
I have shared the steps of making plain dosa
and topi dosa
and dhokla with the same batter.
I had made stuffing using different vegetables . You can make stuffing of your choice like potato filling, paneer filling , cauliflower paneer filling or try any variation of your choice.
For potato filling check recipe of Masala dosa on the blog. For paneer filling check recipe of palak paneer paratha and for cauliflower paneer filling check recipe of gobi paneer stuffed paratha on the blog.
Please try the recipe and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Moong Dal BrownRice Dosa With Vegetable Stuffing
Moong Dal BrownRice Dosa With Vegetable Stuffing is a variation to the regular dosa with the batter made using moong dal, brown rice, urad dal and then spread into circles on a flat pan. A stuffing made with vegetables is put on circle fold and serve with chutney of your choice. It is very high in fibre , healthy and nutritious, gluten free and vegan. Make batter in big batch and refrigerated and used to make dosa, uttapam, idli, dhokla for a healthy breakfast, lunch, or dinner or lunch box.
Servings: 15 dosa
Calories: 192kcal
Equipment
- bowl
- mixer grinder
- heavy bottom pan
- spatula
- flat pan
- knife
- spoon
Ingredients
Soaking , grinding and fermenting batter
- 1 cup split moong dal with skin chilkawali moong dal, green moong dal
- 1 cup black gram urad dal
- 1 cup brown rice
- 1/4 cup chana dal optional
- 1/4 cup red lentil masoor dal, optional
- 1/2 cup poha beaten rice
- 1 tbsp fenugreek seeds methi dana
- 6 clove garlic chopped
- 1 inch ginger chopped
- 5 green chili chopped or as per spice level needed
For Vegetable Filling
- 1 tbsp oil
- 1/2 tsp chili flakes or 2 finely chopped green chili or as per spice level needed
- 1 small onion finely chopped
- 1 capsicum finely chopped
- 2 cup cabbage thinly cut
- 3 carrot grated
- 2 tbsp coriander washed and finely chopped
- 1 tsp black pepper powder
- salt as per taste
Making dosa
- 1/2 tsp asafoetida hing
- 1 cup green chutney Any coriander chutney. I had used coriander mint mango chutney. Recipe of it on the blog.
- salt to taste
- oil to make dosa
- 1/4 cup water
Instructions
Soaking , grinding and fermenting batter
- In a bowl take split moong dal with skin, black gram dal, brown rice, chana dal , masoor dal. Mix all together. (you can skip adding chana dal and masoor dal . I like to add as many dal as possible). Mix them well.
- Wash the dal three to time with water and then soak them in water . Add fenugreek seeds to it. Cover and soak for 6 hours.
- The dal has soaked the water well.
- Just 15 minutes before grinding the dal, soak the poha. Take poha in a bowl and add water to it. The water should be covering 1 cm above the poha. Cover and let it soak for 15 minutes. The poha will become soft and have absorbed the water well.
- In a mixer grinder add chopped garlic, ginger and green chilies . (Before adding these I had used the jar to make coriander mint mango chutney and hence it is has green paste all around).
- Drain the soak dal. Reserve the water and use it for grinding as needed. Add the drained dal to the jar and add soaked poha in it. Add some reserved water.
- Grind to a fine paste. (the green colour is due to the chutney present in the jar)
- Similarly grind the remaining dal. Remove in a big bowl. Mix well with hands. Mixing with hands aids fermentation process.
- Cover and keep aside in a warm place for 6-8 hours for fermentation. The batter has fermented well.
For Vegetable Filling
- Heat oil in a heavy bottom pan. Add chili flakes.
- Add chopped onions. Saute till oil coated well.
- Add chopped capsicum and salt. Mix well and saute for a minute.
- Add chopped cabbage.
- Mix well. Cover and cook for couple if minutes on medium heat.
- Add grated carrots, black pepper powder and remaining salt if needed.
- Mix well. Cover and cook for 7-8 minutes on medium heat till everything softens.
- Remove the lid. Cook further for 5 minutes or till all the water is dried. Add chopped coriander.
- Mix well and the mix vegetable stuffing is ready.
- Remove the mix vegetable stuffing in a bowl. This stuffing can be used to make stuffed parathas, stuffed grilled sandwich or toasted wraps.
Making dosa
- Take half of the prepared batter in another bowl. Add salt, asafoetida and 1/4 cup of water . (If due to cold environment the batter is not fermented well you can add 1/2 tsp of fruit salt or eno if needed).
- Mix well
- Heat a dosa flat pan or a flat non stick pan. Pour a laddle full of batter over it.
- Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it.
- When brown spots appear, gently loosen the dosa with a flat spatula from the edges.
- Flip the dosa and cook for a minute on another side on medium heat.
- Lower the heat. Flip again the dosa so that the golden side goes down. Spread 2 tbsp of chutney over it.
- At this stage if you want to make chutney cheese dosa, then sprinkle 2 tbsp of grated cheese on the chutney and the fold and cook the dosa till cheese melts. Cut into pieces and serve. (My son loves chutney cheese dosa for breakfast or afterschool snack).
- Put around 2 -3 tbsp of prepared filling. Press and spread in a line in the center as shown.
- Now fold on side of the dosa over the filling.
- Similarly fold the another side over the folded side. Cook for half minute. Drizzle 1/2 tsp of oil to get the crispy surface.
- Flip again and cook for half minute.
- The dosa is ready. Remove in a place. Cut into four pieces as shown and serve.
- Serve the moong dal brown rice dosa with vegetable filling with chutney of your choice. I had served it with coriander mint mango chutney.
To make plain dosa
- With the same batter you can make plain dosa, topi dosa, chutney cheese dosa. Take laddle full of batter on the heated flat plan.
- Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it.
- Let golden spots appear.
- Gently loosen the dosa from the edges and flip and cook for a minute on another side.
- Flip again drizzle 1/2 tsp of oil to get the crispy surface. Start rolling dosa from one end to make a roll.
- The plain dosa is ready to serve. Serve with chutney and salad leaves.
To make Plain Topi (hat) dosa
- Take laddle full of batter on the heated flat plan.
- Slowly spread the batter to make a thin layer circling with laddle over it. Let it cook for a minute on medium to high heat. Add 1/2 oil over and around it
- Let golden spots appear. Now lower the heat and with the help of scissors cut from one side to the center of dosa as shown.
- Take the cut end and start folding dosa like making a cone as shown.
- Keep on folding till you come to the end.
- The cone is ready.
- Lift gently and arrange the topi (hat )dosa on the serving plate such that the pointed side is on the top. Serve the topi dosa with chutney and salad leaves.
To Make Dhokla
- I refrigerate the remaining half of the fermented batter in an air tight container and use it next day to make dhokla for lunch box.. Take the batter in a bowl. Add salt, asafoetida and 1/4 cup of water . (If due to cold environment the batter is not fermented well you can add 1/2 tsp of fruit salt or eno if needed).
- Mix well.
- Now grease a flat plate with oil. Spread around 2-3 laddle ful of batter or more or less as per the thickness of dhokla you need . Sprinkle coarsely ground pepper on it. Put the plate in a big pot fill with boiling water on a stand. Cover and cook for 8-10 minutes on high heat.
- Open the lid and remove the plate from the pot. Be careful it will be hot. Let the dhokla cool for couple of minutes. In the meantime make the tempering to be poured over dhokla. Heat 3 tbsp of oil in a small pan. Add 2 tsp mustard seeds and let they crackle. Add 1 tsp of sesame seeds, 1/2 tsp asafoetida, few curry leaves . Mix well. The tempering is ready to pour. Keep aside. Now cut the dhokla into pieces with a knife. Pour 3 tsp of tempering and spread it evenly. Remove the dhokla with a help of spatula. Serve . Similarly make 3 more plates of dhokla with the remaining batter and tempering. You can sprinkle chili powder or pickle masala or jiralu powder in different plates of dhokla to give different flavors.
- Serve dhokla with chutney of your choice or pack for lunch boxes or picnic.
Nutrition
Calories: 192kcal | Carbohydrates: 34g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 67mg | Potassium: 407mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2351IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 4mg
Coriander Mint Mango Chutney
Coriander Mint Mango Chutney is a spicy , tangy, dip made by blending together raw mango with coriander, mint, chili, garlic, cumin seeds. It is a perfect accompaniment to go with hot snacks such as samosa, pakora, wada or can be spread on bread or wraps to make delicious sandwich. Crackers or chips can be dipped in to make a tasty snack. The chutney is gluten free and vegan.
Recipe of different chutney on the blog:
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney
Besan Chutney / Chickpea Flour Curry (Sauce)
Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
Sukha Lehsun Chutney (Dry Garlic Chutney)
Please do try this recipe and I am awaiting for your feedback!!
Khao dilse, khilao dilse aur banao dilse…
Coriander Mint Mango Chutney
Coriander Mint Mango Chutney is a spicy , tangy, dip made by blending together raw mango with coriander, mint, chili, garlic, cumin seeds. It is a perfect accompaniment to go with hot snacks such as samosa, pakora, wada or can be spread on bread or wraps to make delicious sandwich. Crackers or chips can be dipped in to make a tasty snack. The chutney is gluten free and vegan.
Servings: 1.5 cup
Calories: 602kcal
Equipment
- bowl
- mixer jar
- spoon
Ingredients
- 1 cup raw mango washed, deseeded, cut into cubes. I had used one raw mango
- 5 cloves garlic chopped, or less if you want less garlicky (if you want to make no garlic chutney you can add ginger instead)
- 3 green chili chopped
- 1 tsp cumin seeds jeera
- 2 tsp sugar I had used raw sugar
- 1/4 cup mint leaves washed and chopped, can be added more or less as per your preference
- 250 g coriander washed and roughly chopped with stem
- 1 tsp lemon juice optional , to adjust the sourness of chutney
- salt to taste
- 1/4 cup water to blend
Instructions
- In a mixer jar take raw and chopped mango.
- Add chopped garlic, green chilies, cumin seeds, salt.
- Crush them together. Add mint leaves.
- Add coriander leaves. Add water and blend together.
- Now add sugar and lemon juice and blend together. The coriander mint mango chutney is ready to serve.
- Remove coriander mint mango chutney in jar and serve with snack of your choice. The chutney can be refrigerated in an airtight container for a week or freezed for month.
Nutrition
Calories: 602kcal | Carbohydrates: 120g | Protein: 39g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 661mg | Potassium: 7738mg | Fiber: 23g | Sugar: 36g | Vitamin A: 11277IU | Vitamin C: 1002mg | Calcium: 2139mg | Iron: 72mg
Honey Almond Balls/ Laddoo
Honey Almond Balls/ Laddoo are gluten free , no cook, no sugar balls, healthy balls made using only three ingredients .The balls are made by mixing almond meal (powdered almonds) with honey and good fat like nut butter or coconut oil or ghee and shaping them into round balls. They are a healthy treat and can be enjoyed by everyone at home any time guilt free. A very healthy treat to pack for kids lunch box too. They can be a perfect sweet to make and gift to your loved ones during festivals.
Different healthy / no cooking treat on the blog:
Wheat Bix Cranberry Peanut Butter Choco Chips Balls
Date Nut Cacao Coconut Energy Bar
Friends do try the recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Honey Almond Balls/ Laddoo
Honey Almond Balls/ Laddoo are gluten free , no cook, no sugar balls, healthy balls made using only three ingredients .The balls are made by mixing almond meal (powdered almonds) with honey and good fat like nut butter or coconut oil or ghee and shaping them into round balls. They are a healthy treat and can be enjoyed by everyone at home any time guilt free. A very healthy treat to pack for kids lunch box too. They can be a perfect sweet to make and gift to your loved ones during festivals.
Servings: 12 small laddoo
Calories: 69kcal
Equipment
- bowl
- spoon
- plate
Ingredients
- 1 cup almond meal powdered almonds
- 1.5 tbsp honey or little more if needed to adjust sweetness
- 1 tbsp nut butter or coconut oil or ghee ( I had used mixed nut butter you can also used almond butter or cashew butter)
Instructions
- In a mixing bowl take almond meal, honey and nut butter. Mix all together and shape into smooth round balls with the help of your palms.
- The honey almond balls / laddoo are ready to serve or store in an airtight container at room temperature for 5-6 days or refrigerate for 15 days.
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Dabeli
Dabeli also known as double roti is a popular snack from Kutch (Gujarat), India. “Dabeli” means pressed in Gujarati. So as the name suggest, a sweet, spicy, tangy mixture made with potato and special dabeli masala is stuffed into pav along with different chutnies- (date tamarind, coriander chili, garlic) and spiced peanuts, onions, pomegranate, sev. The pav is pressed gently so that the mixture holds well and is then toasted lightly with butter on a pan before serving. Every bite of dabeli is balanced with different flavors- spicy, sweet, tangy. Addition of peanuts, pomegranate, onions gives a nice crunch to each bite. With all the ingredients readily available now a days, dabeli is very easy , quick and simple to make at home. Dabeli can be enjoyed as an appetizer or snack. It can be packed for picnic or potluck or for a tasty lunchbox.
I am sharing with your detailed recipe of making dabeli at home with all the different chutnies, masala peanuts and potato filling.
You can make all the chutnies, masala peanuts in advance . This makes it easier when you want to make dabeli at home.
My friend Priya Buddhbati in Sydney had invited us at her place. She is from Kutch and had made authentic dabeli for us. The dabeli was super yummy and irresistible. She made it with the authentic dabeli masala that she gets from Kutch. She made masala peanuts at home that is needed to make dabeli. The peanuts were so yummy that you can munch on them any time as snack. She shared with me the recipe of peanuts and I am so happy to share it with you all. Thank you Priya for the lovely recipe. She had also made traditional style dish known as “kadak” along with dabeli. It was so delicious to have it piping hot on that chilly winter night.
Priya says that the dabeli is served without any green chutney in the area from where she belongs. Also they do not roast the dabeli on pan with butter. But as you come towards Mumbai and Gujarat you see variation in dabeli served with all the chutnies and they are roasted on pan with butter.
I had made dabeli to take for the picnic. It was enjoyed by everyone.
So friends hope you enjoy the recipe and try to make it. Please share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Dabeli
Dabeli also known as double roti is a popular snack from Kutch (Gujarat), India. "Dabeli" means pressed in Gujarati. So as the name suggest, a sweet, spicy, tangy mixture made with potato and special dabeli masala is stuffed into pav along with different chutnies- (date tamarind, coriander chili, garlic) and spiced peanuts, onions, pomegranate, sev. The pav is pressed gently so that the mixture holds well and is then toasted lightly with butter on a pan before serving. Every bite of dabeli is balanced with different flavors- spicy, sweet, tangy. Addition of peanuts, pomegranate, onions gives a nice crunch to each bite. With all the ingredients readily available now a days, dabeli is very easy , quick and simple to make at home. Dabeli can be enjoyed as an appetizer or snack. It can be packed for picnic or potluck or for a tasty lunchbox.
Servings: 24 dabeli
Calories: 573kcal
Equipment
- pressure cooker
- strainer
- bowl x 3
- spoon
- hand blender
- mixer grinder
- small pan
- spatula x 2
- big heavy bottom pan
- flat deep plate or tray
- knife
- flat pan
- plate x 2
- small bowl x 8
- butter knife
- small spoon x 3
Ingredients
Masala (Spiced) Peanut
- 2 cup unsalted roasted peanut
- 2 tbsp oil
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/4 tsp turmeric powder haldi
- 1.5 tsp dry mango powder amchur
- 1.5 tsp powdered sugar
- salt to taste
Khajur Amli Chutney (makes around 2 lit but for this recipe will need around 2 cups . The remaining chutney can be freezed upto 6 months).
- 500 g dates khajur, pitted and washed
- 125 g tamarind amli/ imli pitted and washed
- 2 tbsp jaggery gur, grated , optional
- 8 cup water or more if needed to adjust the consistency of the chutney
- 2.5 tsp red chili powder
- 2 tsp dry ginger powder
- 2.5 tsp cumin powder roasted , jeera powder
- 2.5 tsp rock salt sanchal
- salt to taste if needed
Coriander Chili Chutney
- 2 cup coriander washed and roughly chopped
- 2 green chili or as per spice level needed
- 1 tsp lemon juice
- salt to taste
Garlic Chutney
- 15 clove garlic
- 1 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp lemon juice
- salt to taste
Potato Stuffing For Dabeli
- 8 medium potato boiled, peeled and mashed
- 3 tbsp oil
- 5 tbsp dabeli masala I had used the store brought dabeli masala
- 2 tbsp khajur amli chutney
- 2 tbsp desiccated coconut
- 2 tbsp onion finely chopped
- 2 tbsp masala peanut
- 2 tbsp dried cranberry or pomegarnate
- 2 tbsp coriander finely chopped
- 2 tbsp nylon sev finely chopped
- salt to taste
Assembling Dabeli
- 24 pav
- 2 cup khajur amli chutney
- 1 cup coriander chili chutney
- 1 cup garlic chutney
- 1 cup onion finely chopped
- 1.5 cup masala peanut
- 24 tsp butter
- 1.5 cup nylon sev
- 1 cup coriander
Instructions
Masala (Spiced) Peanut
- Take 1/4 cup of roasted unsalted peanuts in a mortar pestle.
- Crush it coarsely as shown. (the spices coat well to the crushed peanuts and tastes well at every bite).
- Heat oil in a small pan on medium heat.
- Add the regular roasted peanuts and the crushed peanut and mix well.
- Saute on medium heat for 6-7 minutes.
- Add spices – red chili powder, turmeric powder, garam masala, dry mango powder and salt mix well.
- Roast for couple of minutes till the spices are mixed well on medium heat.
- Switch off the heat and then add powdered sugar.
- Mix well till sugar coated well with peanuts. The masala (spiced) peanuts are ready.
- Remove the masala (spiced) peanuts in a bowl. You can store the masala peanuts in an airtight container for 15 days at room temperature. For pre preparation, masala peanuts can be made ahead and kept and used when needed.
Khajur Amli Chutney (makes around 2 lit but for this recipe will need around 2 cups . The remaining chutney can be freezed upto 6 months).
- Take washed and pitted dates in the pressure cooker.
- Add washed and pitted tamarind.
- Add 2 cups water and close the lid with the whistle and pressure cook for 5-6 whistles on high heat.
- Let the pressure cook cool by itself and remove the whistle and open the lid.
- Add water and with the help of the stick blender blend everything.
- Blend everything till very smooth.
- With the help of strainer, strain everything pressing with the back of the spoon.
- Remove the strained pulp in a pot. Add red chili powder, ginger powder, roasted cumin powder, rock salt, salt.
- Mix well and add grated jaggery . Adding jaggery is optional.
- Mix everything and heat the mixture on medium heat.
- Bring the mixture to a boil and simmer for 8-10 minutes.
- Switch off the heat. Mix everything well and cool the mixture to room temperature. The date and tamarind chutney is ready to use.
- Remove the date and tamarind chutney in a bowl and use as needed. The remaining chutney can be stored in an air tight container and refrigerated for 10-15 days or freezed upto 6 months.
Coriander Chili Chutney
- In a mixture jar add washed and roughly chopped coriander, green chili, lemon juice, salt and some water and grind to a smooth paste.
- The coriander chili chutney is ready to use. You can refrigerate the chutney in an airtight container for a week or freezed upto 3 months. The chutney can be used to make chaat, sandwiches, usal, bhel or can be served as an accompaniment with any dish.
Garlic Chutney
- In a mixture jar add garlic cloves, red chili powder, cumin powder , salt and lemon juice and some water and grind to a smooth paste.
- The garlic chutney is ready and can be refrigerated for a week in an airtight container or freezed for upto 6 months. The chutney can be used to make chaats, usal, pav bhaji, dosa spread.
Potato Stuffing For Dabeli
- Heat oill on medium heat in a pan. Add asafoetida to it.
- Now add dabeli masala.
- Saute for a minute on medium heat.
- Add boiled and mashed potato and salt as needed.
- Mix well and add water. Mix well.
- With a help of potato masher mash everything well. Add date and tamarind chutney.
- Mash and mix well. Add more water if needed to adjust the consistency. The mixture should be very smooth and spreadable. Mix everything well. Lower heat and cover and simmer for couple for minutes till all the flavors are absorbed.
- The potato stuffing for dabeli is ready. Smoothen with spatula.
- Remove the prepared potato stuffing in a deep plate. With the help of spatula smoothen the surface.
- Sprinkle fresh grated coconut or desssicated coconut.
- Sprinkle onions on it.
- Sprinkle the prepared masala peanuts.
- Sprinkle coriander.
- Sprinkle dried cranberries or fresh pomegranate kernels.
- Sprinkle the nylon sev.
- The potato stuffing for dabeli is ready for assembling. Use as needed.
Assembling Dabeli
- Gather all the ingredients needed to assemble the dabeli as shown in pic – bun / pav, potato stuffing, date and tamarind chutney, coriander chili chutney, garlic chutney, chopped onions, masala peanuts, chopped coriander, butter, nylon sev.
- Cut the pav diagonally in such a way that it creates a pocket. Make sure it is not completely cut into two pieces.
- Apply around a tbsp of date and tamarind chutney on one side of the pav. (the quantity of chutney depends on the size of pav so apply accordingly).
- Apply coriander chili chutney on the other side around 1 tbsp. (the quantity of chutney depends on the size of pav so apply accordingly).
- Apply a tsp of garlic chutney of both sides of the pav.
- Stuff around a tbsp of potato stuffing (depending on the size of pav).
- Put some chopped onion, masala peanuts, chopped coriander. Press it.
- Put 1/2 tbsp of more stuffing. Press and put some chopped onions, peanuts and coriander. The pav is tightly packed with stuffing and other ingredients. Smoothen the edges. Similarly fill the other pav.
- Heat butter on a flat pan on medium heat.
- Put the assembled dabeli and cook for half minute.
- Put some more butter if needed and flip and cook on another side for 1/2 minute. Just cook enough to get the glaze on the pav. Do not over cook or else the pav will become dry.
- Take nylon sev in a place and roll the toasted dabeli such that the edges are coated well with sev. (This is an optional step and you can avoid it).
- The dabeli is ready to serve.
- Sprinkle some coriander, sev, peanuts on the top of dabeli and serve it with coriander chili chutney or ketchup.
- The dabeli tastes better when served straight from the pan. Enjoy.
- You can also pack the dabeli for picnic, lunch box , or potluck . Dabeli can be a good appetizer before the main course.
Nutrition
Calories: 573kcal | Carbohydrates: 81g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 643mg | Potassium: 1958mg | Fiber: 12g | Sugar: 31g | Vitamin A: 2033IU | Vitamin C: 174mg | Calcium: 516mg | Iron: 16mg
Vegetarian Singapore Noodles
Vegetarian Singapore Noodles are easy and quick to prepare anytime for a satisfying meal. The thin rice noodles are stir fried with lots of veggies along with ginger and garlic and flavored with curry powder , soy sauce and chili sauce. The curry powder imparts a nice yellow colour to the noodles. The dish is gluten free and vegan.
For the protein in place of chicken , fish or meat you can can tofu, tempeh or paneer or soy nuggets or boiled chick peas.
Friends do try this recipe and share your reviews with me.
Khoa dilse, khilao dilse aur banao dilse….
Vegetarian Singapore Noodles
Vegetarian Singapore Noodles are easy and quick to prepare anytime for a satisfying meal. The thin rice noodles are stir fried with lots of veggies along with ginger and garlic and flavored with curry powder , soy sauce and chili sauce. The curry powder imparts a nice yellow colour to the noodles. The dish is gluten free and vegan.
Servings: 4 people
Calories: 416kcal
Equipment
- heavy bottom pan or wok with lid
- spatula
- thongs
- spoon
- strainer
- heavy bottom pan
- scissors
- small bowl
- small pan
Ingredients
- 250 g rice noodles thin
- 4 tbsp peanut oil or sesame oil
- 5 clove garlic finely chopped
- 1 tsp ginger finely chopped
- 1 green chili slit into halves or finely chopped
- 1 leek finely chopped
- 3 spring onion both white and green finely chopped
- 1/2 green capsicum cut into strips on julienne
- 1/2 red capsicum cut into strips or julienne
- 1 cup cabbage thinly sliced
- 7 mushroom sliced. I had used button mushroom
- 1 tsp black pepper powder
- 1 tbsp ketchup
- 1/2 tbsp chili sauce or more or less as per spice level needed
- 1 tsp dark soy sauce or 1 tbsp of light soy sauce
- 2 tbsp curry powder I had used the mild store brought curry powder. or you can use 1 tsp of garam masala and 1/2 tsp kitchen king masala.
- 1 tsp red chili powder I had used kashmiri red chili powder to make chili oil. It gives nice bright colour to the oil and does not make it hot.
- salt to taste
- water as needed to boil the noodles
Instructions
- Heat sufficient water in a flat deep bottom pot. Bring the water to boil.
- Once the water comes to boil, remove pot from the heat. Put the thin rice noodle cakes in the water. Let it sit for about 5-6 minutes.
- Loosen with fork .
- Strain the water from noodles with the help of strainer.
- Since the rice noodles are long, it is a good idea to cut them with scissors. Cut them into halves as shown.
- Making chili oil – Heat 2 tbsp oil in a small pan.
- Take chili powder in a small bowl. (I had used the kashmiri red chili powder. It imparts nice red colour to the oil and is not spicy).
- Pour the heated oil on the chili powder and mix. Cover and keep it aside. The chili oil is ready.
- Stir frying vegetables and noodles – Heat 2 tbsp oil in a heavy bottom pan or wok on high heat. Add chopped garlic, ginger and green chili. Stir fry on high heat for a minute.
- Add chopped leek and spring onion whites and saute for half minute.
- Add red and green capsicum strips. Saute for half minute.
- Add chopped cabbage.
- Mix well and add salt and saute for a minute on high heat.
- Add sliced mushrooms.
- Saute till mushrooms shrink. Add spring onions green (leave some for garnishing). Mix well.
- Add soy sauce, red chili sauce, ketchup, black pepper powder.
- Mix well and add curry powder. Mix everything well. Add 1/4 cup of water to prevent spices from burning.
- Bring heat to low and add the ready rice noodles.
- With the help of two forks toss everything well. Keep heat on low.
- Cover with lid and simmer for 2-3 minutes on low heat till all the flavors are absorbed well.
- The vegetarian singapore noodles are ready. Sprinkle some spring onion greens and serve hot with chili oil and soy sauce.
- Vegetarian Singapore Noodles are ready to serve. Drizzle some chili oil and soy sauce and enjoy!!
Nutrition
Calories: 416kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 316mg | Potassium: 384mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1211IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 3mg
Mushroom Spinach Carrot Leek Risotto
Mushroom Spinach Carrot Leek Risotto is a vegetarian variation of the popular Italian risotto. Arborio rice is cooked slowly with carrot, mushroom, leek and garlic . Vegetable stock is added in parts in the rice and vegetable mixture and cooked till creamy stirring in between. Spinach is added at the end with the seasonings. This gluten free Mushroom spinach carrot leek risotto is a complete one pot meal for the entire family and is nutritious and quick and easy to make for a quick week night dinner.
Risotto is cooked with butter, white wine, cheese. I have not used this all and tried to make the healthy version of risotto. The risotto is full of flavors with mushrooms, leek and vegetables and has become comfort food of my family.
Friends do try this healthy, quick and easy dish and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Mushroom Spinach Carrot Leek Risotto
Mushroom Spinach Carrot Leek Risotto is a vegetarian variation of the popular Italian risotto. Arborio rice is cooked slowly with carrot, mushroom, leek and garlic . Vegetable stock is added in parts in the rice and vegetable mixture and cooked till creamy stirring in between. Spinach is added at the end with the seasonings. This gluten free Mushroom spinach carrot leek risotto is a complete one pot meal for the entire family and is nutritious and quick and easy to make for a quick week night dinner.
Servings: 3 people
Calories: 545kcal
Equipment
- heavy bottom pan with lid
- spatula
- spoon
- knife
Ingredients
- 1.5 cup Arborio rice
- 4.5 cup vegetable stock it should be hot . If you do not have stock then add hot water . Add some extra salt and garlic to get the flavor.
- 5 garlic finely chopped
- 2 cup spinach washed and chopped
- 2.5 tbsp virgin olive oil or regular cooking olive oil or any flavorless oil
- 1 leek finely chopped
- 4 spring onion both white and green, finely chopped
- 1 carrot peeled and chopped
- 12 mushroom sliced, I had used the white button mushroom. You can use mushroom of your choice.
- 1 tsp black pepper powder
- 1 tbsp dried parsley or 1 cup fresh parsley washed and finely chopped
- 1 tsp dried mixed herbs
- 1/2 tsp red chili flakes
- 2 tbsp parmesan cheese grated, to garnish.
- salt to taste
Instructions
- Put virgin olive oil and garlic to heat in a pan. (the slow heating of the garlic in the oil this way will infuse the flavor of garlic in the oil). If you do not have virgin olive oil then use regular cooking olive oil or any flavorless oil.
- Add leek and spring onions white and little salt and saute till everything is translucent around 3-4 minutes.
- Add sliced mushrooms. Mix well and saute for 2 minutes.
- Add chopped carrots and saute for 2 minutes.
- Add some half spring onions greens and mix well.
- Add the arborio rice. (No need to wash or soak the rice).
- Mix well and saute the rice for 3-4 minutes till it gets brown slightly. Add one cup of vegetable stock and mix well. Cover and cook on medium heat till rice has absorbed most of the liquid. Make sure you stir the rice frequently in between to prevent sticking from the bottom of the pan.
- After the water is absorbed again add one cup of vegetable stock. Cover and cook on medium heat till all the stock is absorbed well.
- Stock is absorbed well. The rice is getting thicker.
- Add one more cup of stock and cover and cook till the liquid is absorbed stirring in between.
- After the liquid is absorbed, add remaining stock and salt and cover and cook similarly as above.
- Once the liquid is absorbed and the rice is cooked as per your liking, add the chopped spinach and remaining spring onions green. (If using fresh parsley then add now). If you want you can add 1/3 cup of grated parmesan cheese at this stage. I have not added and just used for garnishing the rice. Stir and cook well till the spinach shrinks.
- Season with black pepper, mixed herbs, dried parsley (if not using fresh parsley), chili flakes.
- Mix well. The risotto is ready to serve.
- Serve immediately the mushroom spinach carrot leek risotto in the plate and garnish with grated parmesan cheese, spring onion green and black pepper and enjoy!!. Leftover risotto can be refrigerated in an airtight container and re heated in microwave before serving again .
Nutrition
Calories: 545kcal | Carbohydrates: 97g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1463mg | Potassium: 661mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6806IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 7mg
Mix Flour Chilla / Pancake
Mix Flour Chilla / Pancake is a healthy, savory, glutenfree, vegan pancake made with the batter using different flour, vegetables and spices. The batter is poured on hot greased pan and cooked on both sides till golden and crisp. It is perfect hot snack for breakfast , brunch or afternoon or evening snack with tea or coffee. It is served with chutney or ketchup of choice.
Some similar recipe on the blog:
Green Moong Dal Palak Paneer Uttapam/Savory Moong Pancake With Spinach and Paneer
Sabudana Thalipeeth/ Sago pancake
Corn Chilla (Savoury Corn Pancake)
Kodhu Pudla (Pumpkin Crepe)
Please do try the recipe and share your reviews with me..
Khao dilse, khilao dilse aur banao dilse…
Mix Flour Chilla / Pancake
Mix Flour Chilla / Pancake is a healthy, savory, glutenfree, vegan pancake made with the batter using different flour, vegetables and spices. The batter is poured on hot greased pan and cooked on both sides till golden and crisp. It is perfect hot snack for breakfast , brunch or afternoon or evening snack with tea or coffee. It is served with chutney or ketchup of choice.
Servings: 6 chilla
Calories: 84kcal
Equipment
- mixing bowl
- spoon
- hand whisk
- measuring bowl
- knife
- non stick pan
- spatula
Ingredients
- 1/4 cup chick pea flour besan
- 1/4 cup rice flour chawal ka atta
- 1/4 cup sorghum flour jowar ka atta
- 1/8 cup semolina sooji , coarse around 1 heaped tbsp
- 2 tbsp capsicum finely chopped
- 2 tbsp onion finely chopped
- 2 tbsp tomato finely chopped
- 2 tbsp coriander washed and finely chopped
- 1/2 tsp carom seeds ajwain
- 1/2 tsp asafoetida hing
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 1 tsp coriander cumin powder dhania jeera powder
- 3/4 cup water and 1/4th cup extra if needed to adjust the consistency of batter. It should be cake batter consistency.
- 1/4 tsp fruit salt eno
- salt to taste
- oil needed to cook the chilla (around 1 tsp for each chilla)
Instructions
- Take chick pea flour, rice flour, sorghum flour, semolina in a mixing bowl.
- Add spices – carom seeds, turmeric powder, red chili powder, coriander cumin powder, asafoetida, salt.
- Mix well with a spoon or hand whisk.
- Now gradually add water and stir everything well with spoon or hand whisk making sure that there are no lumps.
- Add all the water and mix well to make a lump free batter. (The batter should have the consistency like cake batter).
- Add chopped capsicum, onion, tomato, coriander.
- Mix well.
- Now keep the pan to heat on medium heat. Apply oil over it once the pan is heated.
- Now add the eno to the batter. Pour a tsp of batter over eno to activate it. The bubbles will rise as soon as water is added to eno.
- Mix everything well. The batter will become light and frothy.
- Take a laddle full of batter and pour on the heated greased pan. I had made chilla on 20 cm diameter pan.
- Bubbles will start to form after half minute. Spread oil on the sides and in the bubbles.
- With the help of spatula flip the chilla after a minute. Let it cook on another side for couple of minutes. (To make chilla crispier spread some more oil on the edges of the chilla at this stage).
- Flip again and cook for a minute more flipping in between.
- Remove the mix flour chilla / pancake in the serving plate and serve it with chutney or ketchup. Similarly make remaining chilla.
- I had served mix flour chilla / pancake with ketchup and lemongrass mint ginger chai for breakfast. You can also serve chila as hot after noon snack or after school snack to kids.
Nutrition
Calories: 84kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg
Moonglet (Vegetarian Omlette)
Moonglet (Vegetarian Omlette) is a kind of vegetarian and gluten free omlette made with moong dal and vegetables .It is fluffy, soft from inside and crisp from outside. It is a popular street food served in Delhi at the breakfast joints. The moong dal is soaked and ground to smooth paste. It is then whisked well with spices and vegetables. The well whisked moong dal mixture is then poured into a pan greased with oil. It is covered and cooked till golden and crisp by flipping in between. To make it crispy a criss cross pattern in done and butter is filled in it. It is then cooked till crisp. Serve the crisp moonglet straight from the pan with chutney or ketchup of your choice.
So basically this moonglet is the thicker version of chilla. To make moonglet fluffy like the egg omlette either soda or fruit salt (eno) is added to the batter prior to cooking.
Many breakfast joints sell this moonglet in India. The moong batter acts like egg mixture and then you can add any vegetables of your choice into the batter such as onion, tomato, capsicum, sweet corn, peas, mushrooms, carrots, spinach, or coriander . Mix them well with spices. Cook on a pan till golden and crisp. The butter is added to the criss cross pattern made on the cooked mooglet and then cooked on both sides to make it crispy.
It is better to use a small size pan. I had used 20 cm pan and poured 2-3 laddle full of batter into it . This help in making moonglet thick. Also the leavening agents make it rise and fluffy. I had added some poha (beaten rice) to the moong dal while grinding. This helps in making moonglet soft inside and crispy outside. If you do not have poha then soaked rice can also be used in its place.
The moonglet though served as a breakfast item in India can also be enjoyed for brunch or light lunch or dinner.
Friends do try this lovely, yummy and delicious recipe and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Moonglet (Vegetarian Omlette)
Moonglet (Vegetarian Omlette) is a kind of vegetarian and gluten free omlette made with moong dal and vegetables .It is fluffy, soft from inside and crisp from outside. It is a popular street food served in Delhi at the breakfast joints. The moong dal is soaked and ground to smooth paste. It is then whisked well with spices and vegetables. The well whisked moong dal mixture is then poured into a pan greased with oil. It is covered and cooked till golden and crisp by flipping in between. To make it crispy a criss cross pattern in done and butter is filled in it. It is then cooked till crisp. Serve the crisp moonglet straight from the pan with chutney or ketchup of your choice.
Servings: 4 MOONGLET
Calories: 423kcal
Equipment
- bowl x 2
- mixer grinder
- spoon
- small bowl
- hand whisk
- non stick pan with lid
- laddle
- spatula
Ingredients
- 1 cup split moong dal yellow moong dal
- 2 tbsp beaten rice flake poha
- 1 tbsp cumin seeds jeera
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/2 tsp asafoetida hing
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1/2 green capsicum finely chopped or you can take mix of both red and green capsicum
- 2 green chilies finely chopped or as per spice level needed
- 1/4 cup coriander washed and finely chopped
- salt as per taste
- 5 tbsp butter
- 1 tbsp coriander
- 2 tsp oil to cook
Instructions
- Take moong dal in a bowl.
- Wash it with water for 2-3 times and then soak for a minimum of 1 hour.
- Take poha (beaten rice flakes).
- Wash it for 2-3 times with water . Add little water and soak it for 5 minutes till the water is absorbed.
- Drain water from the moong dal.
- Take the soaked moong dal and soaked poha in the mixer jar.
- Grind into a very smooth and fine paste with some water if needed.
- The moong dal is ground into fine paste.
- Remove the ground moong dal into the bowl.
- Whisk for 2-3 minutes with a help of hand whisk till fluffy and light.
- Add turmeric powder, asafoetida, red chili powder, cumin seeds . Mix well.
- Add chopped onions, tomato, capsicum, chopped green chilies.
- Mix well. Add salt.
- Mix well and add chopped coriander.
- Heat oil in a non stick pan on medium heat.
- While the pan is heated up , add fruit salt or eno to the moong dal mixture. Add a tbsp of water on it and mix well. The mixture will become light and frothy.
- Now pour 2-3 laddle full of moong dal mixture on the pan. Spread it well.
- Sprinkle red chili powder and some chopped coriander. Cover and cook on medium heat for 3-4 minutes.
- Now gently flip the moonglet. (Be careful that the mixture at the bottom is cooked well before flipping otherwise the moonglet will break).
- With a help of spatula make a criss cross pattern such that it does not completely touch at the bottom of moonglet. Put a tbsp of butter on it. Cover with lid and cook on medium heat for 2 minutes. The butter will melt on it.
- Flip again and add some butter on the top and flip and cook till crisp.
- Remove the moonglet in the plate. Garnish with coriander and serve with ketchup or chutney of your choice.
- I had served moonglet with cardamom ginger chai for breakfast.
Nutrition
Calories: 423kcal | Carbohydrates: 51g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 261mg | Potassium: 846mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1844IU | Vitamin C: 106mg | Calcium: 241mg | Iron: 10mg
Palak Ni Bhaji Nu Shaak (Spiced Stir Fried Spinach)
Palak Ni Bhaji Nu Shaak (Spiced Stir Fried Spinach) is a very quick and easy ,traditional, village style recipe made using a lots of green spinach. The chopped spinach is stir fried using some oil with mustard seeds, cumin seeds, ginger garlic, onions, tomatoes, and regular Indian spices. The shaak can be served with roti, bhakri, rotla, paratha or rice by itself or with dal and rice as as complete meal. The shaak is fibre rich, contains lots of iron, vitamins and minerals , gluten free, vegan and is good to consume frequently. Spinach can also be swapped with other green leafy vegetables or can be made combining them.
My son (Aarav) has recently started liking this nutritious, desi, village style subji. He loves to eat it with pithla and rice. So I am making this often mostly once a week. I combine different green leafy veggies each time with spinach such as kale leaves, amaranthus (tandaljo) leaves, raddish leaves, methi leaves. This is the good way to include greens in the regular diet.
You can also add different veggies such as eggplant, pea, carrot, or capsicum to the shaak while making to add the taste.
Different village style traditional shaak, curry, subji on the blog as below:
Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
Guar Ma Dhokli / Spiced Wheat Sheets In Cluster Beans
Bharela Ringan Batata Nu Shaak / Stuffed Eggplant Potato Curry
Bharela Kanda Batata Nu Shaak/ Stuffed Onion Potato Curry
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry
Undhiyu (Gujarati Style Mixed Vegetables)
Gobi Dhaba Style (Stir Fry Cauliflower Indian Roadside Style)
Kaju Karela Nu Shak / Kaju Karele Ki Subji (Bitter Gourd And Cashewnut Stir Fry)
Kodha Nu Rasawalu Shaak / No Onion No Garlic Easy Pumpkin Curry
Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
Fansi Dhokli Nu Shaak (Flat Flour Dumplings In French Beans Gravy)
Please do try this recipe and share you feedback with me.
khao dilse, khilao dilse, aur banao dilse…
Palak Ni Bhaji Nu Shaak (Spiced Stir Fried Spinach)
Palak Ni Bhaji Nu Shaak (Spiced Stir Fried Spinach) is a very quick and easy ,traditional, village style recipe made using a lots of green spinach. The chopped spinach is stir fried using some oil with mustard seeds, cumin seeds, ginger garlic, onions, tomatoes, and regular Indian spices. The shaak can be served with roti, bhakri, rotla, paratha or rice by itself or with dal and rice as as complete meal. The shaak is fibre rich, contains lots of iron, vitamins and minerals , gluten free, vegan and is good to consume frequently. Spinach can also be swapped with other green leafy vegetables or can be made combining them.
Servings: 3 people
Calories: 146kcal
Equipment
- heavy bottom pan with lid
- spatula
- knife
Ingredients
- 2 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/2 tsp asafoetida hing
- 1 tbsp ginger garlic paste
- 1 medium onion finely chopped
- 2 medium tomato finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 300 g spinach washed and chopped. I had used baby spinach
- salt to taste
Instructions
- Heat oil in a pan on a medium heat. Add mustard seeds, cumin seeds and let they crackle. Add asafoetida.
- Add ginger garlci paste .
- Saute till the raw aroma of ginger and garlic goes away.
- Add chopped onion. Add some salt to soften the onion and cover and cook till they are translucent and soften.
- Add chopped tomatoes. Mix well. Cover and cook till the tomatoes are soften. (tomatoes helps to absorb the iron of the greens)
- Add spices – turmeric powder, red chili powder, coriander cumin powder.
- Mix well and saute till the spices are fragrant.
- Add chopped spinach ( I had used spinach. You can use combination of different greens such as fenugreek leaves, tandaljo bhaji(amaranthus leaves ), bhathua, kale, radish leaves ). Add salt. Be careful as greens have salt in them so I prefer always adding less salt to the greens while cooking.
- Mix well and cook well on medium heat till the spinach softens. Do not cover the pot with lid while cooking greens.
- Cook further for couple of minutes. The bhaji nu shaak is ready to serve.
- Remove the palak ni bhaji nu shaak (Spiced stir fried spinach) in the serving bowl and serve with roti or rotla, paratha or rice , dal , salad for a complete meal.
- I had served the bhaji nu shaak with jowar rotla, dal, salad, fansi nu shaak as a complete lunch followed by rice.
- I had served bhaji nu shaak with homemade yogurt / dahi, salad, chutney and cumin ajwain paratha for dinner.
Nutrition
Calories: 146kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 98mg | Potassium: 842mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10268IU | Vitamin C: 43mg | Calcium: 126mg | Iron: 4mg
Aloo (Potato )Puff
Aloo (Potato )Puff is a very popular Indian snack made by filling spicy potato mixture in the puff pastry and then baked till crisp and golden. The puff sheet after baking are flaky and crisp. It can be enjoyed with green coriander chutney and ketchup and is a great food to carry for picnic, potluck or outdoor entertainment. It can be enjoyed as a yummy tea time snack and can be packed for kids lunch boxes.
I had made the aloo puff with coriander chutney for my son’s (Aarav) cricket bbq party in the park and everyone enjoyed to the fullest.
Different variety of filling can be filled to make different variation of puff.
Spicy Paneer filling
Spiced cauliflower
Schezwan style vegetables
Spinach and corn
Spinach and feta
Spinach, potato and ricotta
and similarly different style of egg and non veg stuffings can be made too. This was many different variations can be experimented.
Friends do try this yummy snack and please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Aloo (Potato )Puff
Aloo (Potato )Puff is a very popular Indian snack made by filling spicy potato mixture in the puff pastry and then baked till crisp and golden. The puff sheet after baking are flaky and crisp. It can be enjoyed with green coriander chutney and ketchup and is a great food to carry for picnic, potluck or outdoor entertainment. It can be enjoyed as a yummy tea time snack and can be packed for kids lunch boxes.
Servings: 36 small size puff
Calories: 164kcal
Equipment
- heavy bottom pan
- spatula
- spoon
- knife
- cutting board
- Baking tray
- baking paper
- Oven
Ingredients
- 8 small potato boiled, peeled and mashed
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 10 curry leaves
- 1/4 tsp asafoetida hing
- 1 tbsp ginger garlic chili paste I crushed 2-3 garlic clove, 1 green chili, 1/2 inch ginger in the mortar pestle)
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp dry mango powder amchur
- 1/2 cup peas boiled, I had used frozen peas. If using frozen peas then do not boil them .
- 1/2 tsp lemon juice
- 1/2 tsp garam masala
- 1/4 cup coriander washed and finely chopped
- 4 puff pastry Thaw the pastry sheets if using frozen. I had used the store brought puff pastry. They were square in shape. I could make 9 puff from each pastry sheet.
- salt to taste
Instructions
- Heat oil on medium heat on a pan. Add cumin seeds and let they crackle. Add asafoetida and curry leaves. Add ginger garlic chili paste and saute till the raw aroma goes away on medium heat. Add peas and mix well.
- Add spices – turmeric powder, coriander cumin powder, dry mango powder , garam masala. Saute for half minute.
- Add the boiled and mashed potatoes. Add salt.
- Mix well. Add lemon juice and chopped coriander.
- Mix well. Lower heat and cover and simmer for 3-4 minutes so that the flavors are absorbed well.
- Remove the stuffing in a plate. Spread evenly and let it cool.
- Take puff pastry. I had made small puffs and hence cut the pastry into 9 parts as shown. You can cut into four and make big puff. Place around 1-2 tbsp of prepared stuffing into each part.
- Now take one part and apply water all around the edges. Bring the diagonal edges together and press all around to make a triangle as shown. With the help of the fork press and seal the edges well. Make all the puffs in similar way.
- Now arrange the puff on the baking tray lined with baking paper and bake in a pre heated oven @ 190 C for 20-25 minutes till golden and crisp.( I also like to lower the temperature to 150 C and keep for another 5-10 minutes. ) The aloo (potato ) puff are ready. Serve with coriander chutney and ketchup. To pack for picnic or lunch box let the cool to room temperature and then wrap them in aluminium foil and pack.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 72mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg
