Fafada Chutney Recipe

Ingredients

( 1 ) ½ cup chana flour

( 2 ) ½ cup sour curds

( 3 ) Oil

( 4 ) Black salt

( 5 ) 50 grams ginger

( 6 ) 100 grams green chillies

( 7 ) 50 grams coriander leaves

( 8 ) 50 grams mint leaves

( 9 ) Salt to taste

Method

( 1 ) Mix curds, chana flour and 3 cups of water. Heat 1 table spoon of oil for seasoning. Add asafoetida.

( 2 ) Add Chana flour mixture, salt and black salt. When the mixture starts boiling, remove it from the flame.

( 3 ) Add ginger, chilli, mint and coriander paste.

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Cholafali Fafada Recipe

Ingredients

1. ( 1 ) 500 grams chana flour

( 2 ) 100 to 150 grams urad flour

( 3 ) A pinch soda

( 4 ) 1 table spoon oil

( 5 ) Salt to taste

2. ( 1 ) 500 grams chana flour

( 2 ) 100 grams urad flour

( 3 ) 75 grams cow's pea flour

( 4 ) A pinch soda

( 5 ) A table spoon oil

( 6 ) Salt to taste

3. ( 1 ) 2 cups chana flour

( 2 ) 1 cup muth flour

( 3 ) 1 cup urad flour

( 4 ) A pinch soda

( 5 ) ½ tea spoon ghee (cream the ghee and add to the flour)

( 6 ) Salt to taste

Note : In all the three combinations of ingredients include black salt to taste, red chilli powder to taste and oil for frying.

Method

( 1 ) Select any one combination of ingredients from the three given above. Boil approximately 50 ml of water.

( 2 ) Add salt and soda to it. Prepare the dough with luke warm water.

( 3 ) Knead the dough thoroughly. Roll out into thin and large rotis using rice flour for rolling. Cover and keep aside.

( 4 ) While frying cut them into long strips and fry them. Sprinkle black salt (powder) and red chilli powder on it.

Note : For making cholafali fafada using ingredients 1 and 2, add oil to water.

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Thick Mathiya Recipe

Ingredients

( 1 ) 250 grams muth flour (fine)

( 2 ) Oil

( 3 ) 1½ tea spoons red chilli powder

( 4 ) 3 tea spoon omum (ajawain)

( 5 ) ½ tea spoon sesame seeds

( 6 ) 1 table spoon powdered sugar

( 7 ) 25 grams wheat flour

( 8 ) Salt to taste

Method

( 1 ) Mix flour, enough oil and all the masalas. Add wheat flour and knead the dough.

( 2 ) Knead very well till it becomes soft and smooth. Divide the dough into small portions. Roll out each portion into small and thick mathiya. Fry the mathiyas in very hot oil.

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Mathiya Recipe

Ingredients

( 1 ) 500 grams muth flour

( 2 ) 150 grams urad flour

( 3 ) 50 grams cow's pea flour

( 4 ) 1 tea spoon sesame seeds

( 5 ) ½ tea spoon omum (ajawain)

( 6 ) 2 table spoons white chilli powder

( 7 ) A pinch asafoetida

( 8 ) 5 tea spoons sugar

( 9 ) 1 table spoon ghee

(10) Oil for frying

(11) Salt to taste

Method

( 1 ) Take any one of ingredient as given above. Boil 1 cup of water. Add salt and sugar to it. When it boils remove it from the flame.

( 2 ) Add 1 table spoon ghee to it. Mix flour, sesame seeds, omum, white chilli powder and asafoetida. Knead the dough with luke warm water. Knead a hard dough.

( 3 ) Knead well till the dough is soft. Divide the dough into small portions. Cream ghee and muth flour together with light and fluffy (Do not heat the ghee). Roll each portion into this flour and ghee mixture.

( 4 ) Roll out into thin roti. Keep aside uncovered for sometime. Then cover them with a cloth. Fry them in very hot oil.

Note : The addition of cow's pea flour is optional.

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Padwali Khari Puri Recipe

Ingredients

( 1 ) 2 cups maida
( 2 ) 1 cup wheat flour
( 3 ) 4 to 5 table spoons ghee
( 4 ) 3 table spoons malai
( 5 ) 1 tea spoon pepper powder
( 6 ) A little rice flour or maida for preparing the paste.
( 7 ) Dalda ghee or ghee and oil mixed for frying.
( 8 ) Salt to taste

Method

( 1 ) Mix both flours, malai, salt, pepper powder and knead the dough like that needed for making puri. Divide the dough into large portions. Roll out each portion into a big roti. Mix ghee and flour and heat it for a few minutes. Cool it and make a paste. Apply this paste on the roti.
( 2 ) Roll the roti. Cut it into small portions.
( 3 ) Press each portion and roll into a square shaped puri. Fry in dalda ghee.

Variation

You may also make small portions and roll out with the layers on the top. Fry them to make jalebi shaped puris.

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Farasi Puri Recipe

Ingredients

( 1 ) 1 cup maida

( 2 ) 1 tea spoon pepper dal

( 3 ) 4 to 5 table spoons ghee

( 4 ) Oil for frying

( 5 ) Salt to taste

Method

Mix maida, salt, ghee and pepper dal. Knead the dough. Divide the dough into small portions. Roll out each portion into a thin and big puris. Prick the puris with a fork. Fry them.

Variation

You may also roll out small puri like paratha. Shape it like a samosa. Roll out a little and fry the samosas. This is samosa farasi puri.

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Khari Puri Recipe

Ingredients

( 1 ) 125 grams rawa
( 2 ) 250 grams maida
( 3 ) 1 tea spoon cumin seeds
( 4 ) Ghee
( 5 ) Oil for frying
( 6 ) Salt to taste

Method

( 1 ) Roast the rawa in a little ghee till it becomes light brown in colour. Mix all the ingredients and ghee. Knead a hard dough. Knead the dough properly till it is little soft. Divide it into small portions.
( 2 ) Roll out each portion into a small and thick puri. Fry the puris in oil or ghee.

Variation

Mix maida and a little wheat flour. Add extra ghee, malai, salt, cumin seeds, pepper powder to it. Knead a hard dough. Divide the dough into small portions. Roll out each portion into a small puri. Prick with fork or knife. Fry the puris in hot ghee or oil.

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Spicy Puri Recipe

Ingredients

( 1 ) 1 cup wheat flour
( 2 ) 1/2 tea spoon omum (ajawain)
( 3 ) 2 tea spoon cumin seeds
( 4 ) 1 tea spoon red chilli powder
( 5 ) 1/2 tea spoon turmeric powder
( 6 ) Oil for frying
( 7 ) 1 table spoon malai
( 8 ) Salt to taste

Method

( 1 ) Crush omum and cumin seeds a little. Add the mixture to wheat flour. Add 3 table spoons oil.
( 2 ) Mix all ingredients and knead a hard dough. Divide the dough into small portions.
( 3 ) Roll out each ball into a puri and fry the puris. You may prick the puri with a fork.

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Corn Wada Recipe

Ingredients

( 1 ) 3 cups maida flour
( 2 ) 1 cup wheat flour (fine)
( 3 ) Oil
( 4 ) 2 tea spoons red chilli powder
( 5 ) ½ spoon turmeric powder
( 6 ) 2 tea spoons sesame seeds
( 7 ) 10 cloves garlic (optional)
( 8 ) 1 tea spoon garam masala
( 9 ) 1 tea spoon dhanajeera powder
(10) 2 tea spoons methi masala
(11) 4 to 5 table spoons jaggery
(12) 1 tea spoon omum
(13) Curds as required
(14) Salt to taste

Method

( 1 ) Mix both flours and masala. Knead the dough using sour curds. Do not add water.
( 2 ) Keep aside for 2 hours knead well Take a small portion of the dough. Make a wada by pressing.
( 3 ) Use enough oil while pressing so that the dough does not stick. Fry in hot oil.

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Bajari Wada Recipe

Ingredients

( 1 ) 2 cups bajari flour (coarse)
( 2 ) ½ cup wheat flour (fine)
( 3 ) 1 table spoon red chilli powder
( 4 ) ½ tea spoon turmeric powder
( 5 ) 1 tea spoon dhanajeera powder
( 6 ) 2 table spoons jaggery
( 7 ) 1 tea spoon garam masala
( 8 ) ½ cup sour curds
( 9 ) 1 table spoon sesame seeds
(10) 1 tea spoon omum (ajawain)
(11) 10 cloves garlic
(12) 1 tea spoon coriander seeds
(13) Pickle oil
(14) Oil
(15) ½ tea spoon soda
(16) A small piece of ginger
(17) 3 to 4 chillies
(18) Salt to taste

Method

( 1 ) Mix both flours, add all masalas, ginger, chillies and garlic paste.
( 2 ) Mix 2 table spoons oil, soda and a little water. Boil this mixture.
( 3 ) Mix it with the flour. Knead the dough with luke-warm water. Take a small portion. Press like wada using a little water. Fry the wadas in hot oil.

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Dry Kachori Recipe

Ingredients

( 1 ) ½ cup chana flour (coarse)

( 2 ) 1 cup chana flour (fine)

( 3 ) Oil

( 4 ) 200 to 250 grams maida

( 5 ) ½ tea spoon red chilli powder

( 6 ) ¼ tea spoon turmeric powder

( 7 ) 1 tea spoon dhanajeera powder

( 8 ) 1 tea spoon sesame seeds

( 9 ) 2 table spoons powdered sugar

(10) 1 table spoon fennel seeds

(11) ½ tea spoon poppy seeds

(12) 6 small pieces of cinnamon

(13) 6 cloves

(14) 10 pepper corns

(15) ½ tea spoon citric acids

(16) 1 tea spoon garam masala

(17) Salt to taste

Method

( 1 ) Roast chana flour in a little oil. Add all masalas and other ingredients except maida and oil.

( 2 ) Mix maida and oil. Knead the dough. Divide the dough into small portions.

( 3 ) Roll each portion into small puri. Stuff the stuffing. Shape like kachori. Roll a little. Fry on a low flame.

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Mung Dal Khasta Kachori Recipe

Ingredients

( 1 ) 100 grams mung dal
( 2 ) Oil
( 3 ) A pinch asafoetida
( 4 ) 1 table spoon fennel seeds (powdered)
( 5 ) 1½ tea spoons red chilli powder
( 6 ) 1 table spoon garam masala
( 7 ) 1 tea spoon amchur powder or citric acid
( 8 ) 250 grams maida
( 9 ) 2 table spoons dalda ghee (hydro-genated fat)
(10) Salt to taste

Method

( 1 ) Boil the mung dal till it is half done. Heat 1 table spoon of oil.
( 2 ) Add asafoetida and fennel seeds, salt, red chilli powder, garam masala and amchur powder. Mix ghee and maida.
( 3 ) Knead the dough like that made for making puri.
( 4 ) Make 18 to 20 balls out of the dough. Roll thin and small puri. Stuff the cooled stuffing and close the kachori. Press lightly and roll a little.
( 5 ) Fry till it is done for about 25 to 30 minutes on a low flame.
( 6 ) Add curds, sweet chutney, garlic chutney, chat masala, chopped onions sev, coriander, sprouted mung and boiled potatoes (chopped).

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Besan Khasta Kachori Recipe

Ingredients

( 1 ) 3 to 4 cinnamon pieces

( 2 ) 3 to 4 cloves

( 3 ) 1½ table spoons fennel seeds

( 4 ) ½ table spoon cumin seeds

( 5 ) ½ table spoon sesame seeds

( 6 ) 1 table spoon coarse chana flour (besan)

( 7 ) 1½ tea spoons red chilli powder

( 8 ) ½ tea spoon turmeric powder

( 9 ) A pinch asafoetida

( 10 ) 1 tea spoon garam masala

( 11 ) ½ tea spoon citric acid

( 12) Salt to taste

( 13 ) 250 grams maida

( 14 ) 2 table spoons oil

( 15 ) Salt to taste

Method

( 1 ) Mix flour, salt and oil. Knead the dough like that used for making parathas.

( 2 ) Roast chana flour and other ingredients of 1.

( 3 ) Add all masalas of ingredients 2.

( 4 ) Divide the dough into small portions. Roll out each portion into a small puri. Stuff 1 tea spoon of stuffing. Roll a little.

( 5 ) Fry on a slow flame till very light pink.

( 6 ) While serving add curds, sweet chutney, garlic chutney, chat masala, ½ onions, sev, chopped coriander, sprouted mung and boiled potatoes (cut into pieces).

Note : The ingredients mentioned for serving are optional. Desired ingredients may be added while the others may be avoided.

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Rice Flour Chakali Recipe

Ingredients

( 1 ) 3 cups rice flour

( 2 ) 1 cup maida

( 3 ) ½ cup ghee

( 4 ) 1 tea spoon red chilli powder

( 5 ) ½ tea spoon turmeric powder

( 6 ) 1 tea spoon sesame seeds (powdered)

( 7 ) Oil

( 8 ) Salt to taste

Method

( 1 ) Mix all ingredients and knead a soft dough. Put chakali jali in the machine.

( 2 ) Fill the machine with the dough. Make round chakali. Make 8 to 10 pieces and fry in hot oil.

Variation

The chakali would be greenish in colour due to green chillies. Do not add red chilli powder.

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Coriander Bhakharwadi Recipe

Ingredients

( 1 ) 1 to 1½ cups chana flour
( 2 ) 1 tea spoon turmeric powder
( 3 ) 250 grams coriander leaves
( 4 ) 50 grams sesame seeds
( 5 ) 50 grams fresh coconut or cylone coconut powder
( 6 ) Oil
( 7 ) 3 table spoons ginger-chilli paste
( 8 ) 2 tea spoons garam masala
( 9 ) 1 table spoon sugar
(10) 1 lime
(11) Salt to taste

Method

( 1 ) Mix chana flour, enough oil, salt and a little turmeric powder. Knead the dough. Keep aside for one hour.
( 2 ) Heat a little oil in a vessel. Saute coriander. Add ginger-chilli paste and ½ saute for a few minutes.
( 3 ) Powder coarsely sesame seeds.
( 4 ) Roast in a little oil till, it becomes light brown in colour. Roast coconut in a little oil till light brown in colour. Mix all three together.
( 5 ) Add salt, garam masala, sugar and turmeric powder. Divide the dough into small portions.
( 6 ) Roll out each portion into roti (not too thin about 8" diameter).
( 7 ) Spread the masala on it. Apply lime juice at the upper edge. Roll it once. Apply lime juice and again roll it twice.
( 8 ) Apply lime juice again. Roll out thrice. Apply lime juice at the other edge. Press the open sides and cut the extra dough. Put cuts on the roll.
( 9 ) See that the bhakharwadis do not separate out. Fry in hot oil.
(10) Take enough oil for frying. Cut into pieces after 5 minutes.

Note : Do not cool too much or pieces would not be formed properly.

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Ratlami Sev Recipe

Ingredients

( 1 ) 250 grams chana flour (fine)

( 2 ) 5 small pieces cinnamon powder and sieve

( 3 ) 10 cloves powder and sieve

( 4 ) 10 pepper corns powder and sieve

( 5 ) 2 tea spoon omum (ajawain) powder and sieve

( 6 ) 1 table spoon red chilli powder

( 7 ) 1 tea spoon white chilli powder

( 8 ) A pinch asafoetida

( 9 ) 12 tea spoon garam masala

(10) A pinch soda

(11) Black salt

(12) Oil

(13) Salt to taste

Method

( 1 ) Add all masala to the flour and enough oil. Knead the dough. Take a small portion of dough and beat slightly.

( 2 ) Place it on the frying spoon and press to make sev on the frying pan with hot oil. Fry the sev.

( 3 ) If the sev is not crispy, add a little more soda and oil. Sprinkle black salt powder. Proportion of spices may vary according to the taste.

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Wheat Flour Chakali Recipe

Ingredients

( 1 ) 200 grams wheat flour
( 2 ) 2 tea spoons ginger-chilli paste
( 3 ) 1 tea spoon sesame seeds
( 4 ) ¼ cup curds
( 5 ) Oil
( 6 ) Salt to taste

Method

( 1 ) Tie the wheat flour in a muslin cloth.
( 2 ) Steam this in the pressure cooker. Remove and break the lumps formed. Add all the other ingredients except oil.
( 3 ) Put the chakali jali in the machine. Fill the machine with the dough. Make round chakali. Make 8 to 10 pieces and fry it in hot oil. The dough should hot be too hard.

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Phoolwadi Recipe

Ingredients

( 1 ) 250 grams chana flour (coarse)

( 2 ) 100 grams sour curds

( 3 ) Oil

( 4 ) 2 tea spoon soda

( 5 ) 10 pepper corns

( 6 ) 1 tea spoon coriander seeds

( 7 ) 1 tea spoon garam masala

( 8 ) 2 tea spoons red chilli powder

( 9 ) 1 tea spoon sesame seeds

(10) 50 grams sugar

(11) 50 grams rawa

(12) ½ tea spoon citric acid

(13) 1 tea spoon turmeric powder

(14) Salt to taste

Method

( 1 ) Beat curds, oil and soda well.

( 2 ) Mix chana flour, rawa, enough oil, citric acid, sesame seeds, coriander seeds, garam masala, pepper, salt, red

chilli powder, sugar and turmeric powder. Add beaten curds mixture.

( 3 ) Add a little water and make a soft mixture that can be rubbed on the frying spoon with holes. Keep the mixture aside for 2 to 3 hours. Heat oil in a pan.

( 4 ) When it is hot, add a little oil to the mixture. Beat the mixture well. Press the mixture on the frying spoon. Do not rub.

( 5 ) Fry the phoolwadi.

Variation

( 1 ) Phoolwadi can be made by using the ingredients in this proportion.

( 2 ) 3 cups chana flour (coarse), 1 cup oil, 1 cup curds, a little less than 1 cup sugar, 1 cup rawa.

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Gathiya Recipe

Ingredients

( 1 ) 500 grams chana flour

( 2 ) 1 tea spoon pepper (powdered)

( 3 ) 1 tea spoon omum (powdered)

( 4 ) 1 tea spoon soda

( 5 ) Oil

( 6 ) Salt to taste

Method

( 1 ) Mix omum, pepper and flour. Heat a griddle and roast soda and salt on it.

( 2 ) Boil 12 glass water. Add soda and salt to it.

( 3 ) Add enough oil to the flour. Knead the dough hard enough using boiled water.

( 4 ) Mix 2 tea spoons of oil to water. Use this water for softening the dough. Soften a little dough at a time and put it on the frying spoons used for making gathiya. Heat oil in a pan. Make gathiyas by pressing the dough on the frying spoon with holes on it. Fry well.

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Papadi Recipe

Ingredients

( 1 ) 1 cup oil

( 2 ) 2 cups water

( 3 ) A pinch soda

( 4 ) 2 tea spoon omum

( 5 ) 3 cups chana flour

( 6 ) Oil

( 7 ) Salt to taste

Method

( 1 ) Beat oil and water well. Add salt, soda and omum powder to it. Add enough of chana flour to it. Heat oil in the frying pan.

( 2 ) When the oil is very hot, make papadi using the frying spoon used for papadi. Reduce the flame to medium and fry the papadi. Serve with green chillies. If the chana flour is ready made, then do not add soda.

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