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Ingredients –
- Lengthwise sliced Capsicum /bell pepper (you can use any color of capsicum)
- Shredded cabbage
- Onions thinly sliced
- Lengthwise sliced carrot
- Rice flour –2 tbsp.
- Besan /chic flour – 4 tbsp.
- Salt to taste
- Lemon juice – 1 tbsp.
- Ginger – garlic paste or crushed –1/2 cup
- Ajwain /carom seeds –1 tsp.
- Turmeric powder –1 tsp.
- Red chilli powder or green chilli (as per your taste)
- Oil for deep frying
Method –
- Add all the ingredients into a bowl and with the help of water prepare the dough.
- Dough should be thick enough so that the vegetables are coated evenly.
- Adjust salt if needed and keep aside for 10 minutes.
- Heat oil in a pan /kadhai on medium heat.
- Take small portion of the dough and gently drop in hot oil.
- Keep stirring and fry on a medium heat until it turns light golden in color.
- Once ready, transfer fried pakoras to a kitchen or absorbent tissue.
- Repeat the same for rest of the dough.
- Mix Vegetable Pakora is ready, serve hot with chutney….
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Ingredients –
- Boiled potatoes – 3
- Salt to taste
- Grated Garlic – 1 tsp.
- Black pepper powder – 1 tsp.
- Grated Cottage cheese – 1/2 cup
- Italian seasoning –1/2 tsp.
- Corn flour/corn starch- 2 tsps.
- Vegetable oil for deep frying
Method –
- Peel all the potatoes and use a grater to grate the potatoes.
- Add all the ingredients into the grated potatoes.
- If you want you can add chopped green chilli or red chilli powder.
- Mix well, knead to a soft dough and adjust salt if needed .
- Soft Dough is ready.
- Grease the surface with oil.
- Flatten potato dough nicely and cut the flattened dough evenly into square shapes.
- Repeat same for rest of the potatoes.
- Heat oil into the pan/kadhai on medium heat.
- Place potatoes cube into the hot oil gently.
- Keep tossing and flipping the potatoes.
- Fry until it becomes crispy and brown in color.
- Garlic potatoes are ready, transfer to a kitchen or absorbent tissue.
- You can serve garlic potatoes with tomato ketchup.
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Ingredients –
- Makhana (lotus seeds) – 50 gram
- Oil / Ghee – 1 tsp.
- Black pepper – 1/2 tsp.
- Salt or black salt to taste
- Curry leaves – 7-8
- Ground nuts or cashew nuts – 1 tbsp.
- A pinch of turmeric powder
Method –
- Heat a pan add oil, curry leaves and cook for few minutes on low heat.
- After few minutes add makhana on low heat for 8-9 minutes or till crunchy.
- Now add pinch of turmeric powder mix well.
- After 8-9 minutes turn off the heat and put the makhana into the bowl.
- Now heat a pan add ground nuts and roast for few minutes or till crunchy.
- Now Add roasted ground nuts into the bowl.
- Add black salt, black pepper and mix well.
- Fried Makhana is ready to serve or store in airtight container.
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Ingredients –
- Boiled sweet potatoes – 1
- Salt to taste
- Black pepper – 1-2 pinch
- Turmeric powder – 1-2 pinch (optional)
- Garlic paste or grated – 2 tsp.
- Chopped green chilly as per your taste
- Corn flour – 2 tbsp.
- Fresh chopped coriander leaves – 1/2 cup
- Peas or corn – 1/2 cup (boiled or frozen)
- Finely chopped onions – 1/2 cup
- Oil/Butter for shallow frying
- Bread crumbs for coating
Method –
- Peel and mash the potato in a bowl.
- Add all the ingredients, mix well and adjust salt and chilly as per your taste.
- Heat sufficient oil in the pan on medium heat.
- Take a portion of the mixture, shape into small ball and press lightly.
- Roll them in the bread crumbs till they are evenly coated from all the sides.
- You can use cookie cutter to shape them into different shapes.
- Place the cutlet in the frying pan.
- Shallow fry till both the sides are golden in color.
- Drain extra oils and place them on absorbent paper.
- Sweet potato cutlet is ready, serve hot with chutney.
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Ingredients –
- All purpose flour/Maida –2 cups
- Salt to taste – 1/2 tsp.
- Ajwain seeds (carom ) – 1/2 tsp.
- Dry fenugreek leaves / kasuri methi – 1/2 tsp.
- Vegetable oil for deep frying
Method –
- Take a bowl mix everything well and add 1 tbsp oil..
- Using water knead into a stiff dough.
- Once done, cover the dough and let it rest for 10 minutes.
- Divide the dough in equal portion and roll-out the dough into half centimeter
thick disc.
- Using knife cut the disc into different shapes and sizes.
- For my recipe I am showing 3 different shapes.
- First shape as a square, Second shape I am as crescent (cashew) shape using bottle cap, and my third shape I am cutting in thin stripes.
- Heat sufficient oil in the kadhai on medium flame and deep fry them until it turns in golden color.
- Repeat the same for other shapes.
- Namak pare is ready to serve.
- Once its cool down store in airtight jar.
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