Aloo Bonda

Ingredients

8-10 boiled and mashed medium sized potatoes
2 onions finely chopped
1-2 green chillies finely chopped
2-3 tablespoons finely chopped coriander
1/2 inch ginger grated
1/2 teaspoon amchur (dry mango powder)
1 teaspoon lal mirch
1/2 teaspoon dhania powder
Salt to taste
1 cup besan
Pinch of haldi
Oil

Process

In a bowl, mix mashed potatoes, onion, ginger, green chillies, coriander, amchur, lal mirch, dhania powder and salt.
Make small balls (around 12-15)
In another bowl, mix besan, haldi and salt.
Pour water to it and make batter of pouring consistency.
Heat oil for frying.
Mix 1 tablespoon oil in besan batter.
Dip the potato balls in batter and deep fry till its golden brown.
Serve hot with ketchup and green chutney.

Palak ki Patalbhaji

Ingredients

250gm Palak (spinach) chopped
1/4 cup besan (bengal gram flour)
1 1/2 cup dahi (curd)
2 Table spoons groundnuts
2 Table spoons oil
1/2 Tea spoon hing (asafoetida)
1 Tea spoon rai (mustard seeds)
1 Tea spoon lal mirch
Salt to taste

Process

Pressure cook palak along with little water and groundnuts.
Remove the extra water in a bowl.
Add besan to the palak and mix very well.
Add dahi, mirch, salt and the water of boiled palak.
Boil it till the besan is cooked.
Can add a little hot water if required.
Heat oil for tempering and add rai and hing.
Pour it on the patalbhaji.
Boil it for a min and remove it from flame .
Serve with rice, bajre ki roti or ghadi chi poli.

Ukarpendi

Ingredients

2 Cups mota aata
2-3 Table spoon oil
2 Onions chopped
1 Hari mirch chopped
5-8 kadhi patta (curry leaves)
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
2 Table spoon sugar (optional)
1-2 Tea spoon lemon juice
2 Table spoon finely chopped hara dhania
Salt to taste

Process

Roast aata in a pan with 1 table spoon oil on low flame.
Heat oil in a pan and add rai and hing.
Add onion, hari mirch, hing and kadhi patta.
Fry till it is soft and add haldi, aata, mirch, sugar and salt.
Pour hot water (approx 2 cups), mix well, cover and cook on low flame.
Add lemon juice and garnish with hara dhania.
Serve with fresh dahi (curd).

Sukhe Aloo

Ingredients

3-4 Boiled aloo (potatoes) chopped
1 Pyaz (onion) chopped
1 Hari mirch chopped (green chilli)
1 Table spoon finely chopped hara dhania (coriander lesves)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 Tea spoon urad dal
1/2 Tea spoon haldi
1/2 Tea spoon dhania powder
Salt to taste

Process

Heat oil in a pan and add rai, urad dal and hing.
Add onions and hari mirch, fry till it is soft.
Add haldi, dhania powder, aloo and salt.
Cook for 1-2 mins.
Garnish with hara dhania.
Serve with Roti or puri.

Besan

Ingredients

1 Cup besan (bengal gram flour)
2-3  Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon hing (compounded asafoetida)
1 Tea spoon lal mirch (as per taste)
1 Tea spoon haldi
2 Tomatoes (chopped)
2 Hari mirch (green chillies) chopped
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

In a bowl mix besan, lal mirch,tomato, hari mirch, haldi and salt.
Pour water and make batter (similar to that of bhajia).
Heat oil in a pan.
Add rai and hing.
Pour the batter slowly, continuously stir it.
Add water as per the required consistency.
Keep on low flame till the besan is cooked.
Garnish with hara dhania.
Serve with rice, phulka, gakar, bajre ki bhakri.

P.S. – Onion, lahsun can also be added as per taste.

Pyaz ke Pakode/Bhajiya

Ingredients

1/2 Cup besan (bengal gram flour)
1 Onion chopped
Pinch of haldi
1/2 Tea spoon lal mirch
1 Hari mirch chopped (green chilli) optional
1 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil

Process

In a bowl mix besan, onions, haldi, mirch, hari mirch, hara dhania and salt.
Pour water and make a batter .
Heat oil in a pan.
Add 1 table spoon hot oil to batter and mix.
Put small bhajiyas in the oil and deep fry.
Serve with ketchup and chutney.

Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! 🙂

Ingredients

250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil

Process

Add little salt to the paneer pieces,  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends 🙂