Ingredients:Karelas 400gramOil for fryingChaat masalaLemon juice
For masala mix, mix these ingredients togetherTurmeric Powder 1/2 TspRed Chilli Powder 3/4 TspCoriander Powder 1&1/2 TspGaram Masala 1/2 TspRoasted Cumin Powder 3/4 TspKashmiri Red Chilli Powder 3/4 TspSounth/Dry Ginger Powder 3/4 TspRice Flour 2 TbspBesan 3 Tbsp
Method:1. Peel karelas and cut into thin rings.2. Add two tsp salt. Toss.3. Keep aside for four hours.4. Wash thoroughly5. Leave on a strainer for ten minutes.6. Squeeze between palms and dry on a kitchen cloth.7. Set a pan with one inch deep oil to heat at medium.8. Spread the dry rings in a single layer on a tray.9. Sprinkle the masala mix on the rings. Spread and Mix.10. Add 1/2 Tsp Amchur Powder or 1 Tbsp Lemon Juice and mix.11. Divide the rings in three portions.12. In one portion, add 1/2 Tsp salt and mix.13. Drop the rings one by one in hot oil and fry until crisp.14. Fry at high heat for first two minutes and then for one to two minutes, fry at medium/high heat. [4-5 minutes until one batch is done]Repeat process for other two portions.14. Toss in Chaat Masala and Lemon Juice.15. Serve warm.
Watermelon rind (grated) 275 g
Oil 1 1/2 tbsp
Cumin seeds 1/2 tsp
Whole red chillis (split in two) (3 or as per taste)
Kashmiri red chili powder 3/4 tsp
Ginger garlic paste 2tbsp
Salt 1/2 tsp
Water 3/4 cup
- Set a non-stick pan to heat at medium
- Add oil and let it warm up.
- Add cumin seeds and allow to crackle. Reduce heat to low
- Add split whole red chillis and fry for a few minutes
- Add kashmiri red chili powder and fry few seconds
- Add ginger garlic paste and fry
- Add grated watermelon rind, water and salt. Cook at low-medium heat
- Cover with a lid and cook. Keep stirring after every half a minute
- After 20 minutes add sugar. Cook with out lid
- Keep tossing after every few seconds till it starts oozing out oil
- Switch off heat, and remove pan from the gas stove
- Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
- Transfer chutney to an air-tight container and refrigerate
- Enjoy with roti, paratha, poori, kachori, bread, or any namkeen
- You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelon
- The green portion of the rind has to be peeled off
3. Do not make chutney in ghee/butter
4. Ginger garlic paste has to be roasted very little..no browning
5. The chutney will stay good in the refrigerator for 2-3 weeks
6. I have not added any souring agent to make the chutney sweet and spicy.
For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)
Instant Dahi Bhallas!! No pre-soaking, No grinding, No frying!
Making dahi bhalla, the traditional way, is a time consuming process. Sharing with you a unique idea for making bhallas! This idea was proposed by MasterChef Sanjeev kapoor. A big thanks to him for this unique idea that has made making bhallas a child’s play!
I attended a party in NJ several years back at a colleague’s house. The hostess of the party Anjita had prepared dahi bhallas using this idea. She was kind enough to share her secret of super-soft bhallas. She told that she had read this in an old cookbook by the Masterchef Sanjeev Kapoor. A big thanks to her too for sharing her secret!
Sharing with you my recipe that I built around this unique idea to make a lip-smacking appetizer!
Jeera biscuits (special)
Pink salt (rock salt)
Red chilli powder
Roasted Cumin powder
Tamarind sweet and sour chutney
1. Arrange biscuits in plate as shown in the picture. Heat required number of jeera biscuits in the microwave for 40 seconds. Increase or decrease the time as per the number of biscuits.
2. Soak these biscuits in water that is at room temperature, for 2-5 minutes.
3. As the biscuits soften, remove them from water. Squeeze gently between your palms.
4. Whip yogurt to make it smooth. If the yogurt is thick, dilute with water or milk.
5. Gently place the biscuits on the yogurt platter. Drench biscuits with more whipped yogurt.
6. Chill in refrigerator for at least 30 minutes. See how in 30 minutes, the biscuits swell up to more than double the size!!
7. Spice it up with salt, pink salted chilli powder, roasted cumin powder and chaat masala.
8. Pour green chutney and tamarind chutney, as per your taste.
9. To make Dahi Vada, pour a tempering of mustard seeds, curry leaves and whole red chilies over the dahi bhalla platter. Also add powdered sugar to the whipped yogurt.
10 .To make Dahi bhalla chaat, add toppings of your choice
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The link to the video ‘How to make date and tamarind chutney’
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For 6 tikkis
For the outer shell:
Cooked Rice, cold (1 cup)
Boiled and peeled potatoes, cold (2 medium sized)
Rice flour/corn flour/ blended poha/ bread crumbs (1 tbsp or as required)
For the stuffing:
Chana dal ( 1/2 cup)
water (1 cup)
Turmeric Powder (1/4 tsp)
Salt (1/3 tsp + 3/4 tsp)
Green peas ( 3 tbsp)
Cumin seeds (1 tsp)
Red Chili powder (as required)
Dry ginger powder(sounth)/ freshly grated ginger (1 tbsp)
Dry mango powder (amchoor)
Coriander /cilantro leaves ( a handful)
Green chillies (2) finely chopped
1. Blend ½ cup of cold left-over rice to a smooth paste
Do not add water while blending rice
2. Transfer blended rice to a mixing bowl
3. Grate two boiled and cooled down potatoes
Do not mash potatoes using your hands or a potato masher
4. Mix the blended rice and grated potatoes, and knead a smooth but dry dough
If need be, add little rice flour/corn flour/blended poha/bread crumbs to make a dry smooth dough
I added one tablespoon rice flour, just enough to take care of extra moisture in the dough
5. Incorporate the flour into the dough and knead well to make a smooth dry dough
6. Apply some oil on your palm and smoothen out the dough
7. Allow the dough to rest in the refrigerator for sometime
To make stuffing for the patties:
1. Wash the dal. Add 1 cup water, 1/4 tsp turmeric powder, and 1/3 tsp salt
2. Pressure cook for two whistles. Allow natural release of pressure
Make sure that the dal is cooked and soft, but not mushy
3. Drain the cooked dal onto a sieve
4. Microwave the Frozen green peas for 2 minutes with little water
If using fresh green peas, boil them with the dal
5. To make stuffing, set a non-stick pan to heat at medium
6. To the warm pan, add 2 tablespoon oil
7. To warm oil, add a teaspoon cumin seeds
8. Add chopped green chilies to the crackling cumin seeds
9. Fry green chili for a few seconds
10. Add microwaved green peas
11. Transfer the boiled and sieved dal
12. Add 3/4tsp salt, and little red chili powder. Spices will be on the plus side in this mix
1/3 tsp garam masala, 3/4 tsp coriander powder, and 1/5 tsp dry mango powder, little sounth.
If you are using fresh grated ginger, then saute it after the cumin seeds before adding green chilies
13. Mix well, and cook for a minute or till the excess water dries out
14. Add chopped cilantro leaves and mix well
15. Press the mix a little to mash dal and the peas
16. Transfer the stuffing mix onto a plate for quick cooling
NEVER stuff patties with hot mix
Wrapping up the tikkis
1. Apply some oil on your palms, and divide the dough into equal sized 6 balls
2. Apply oil on your palm and flatten each ball using your fingers
3. Shape the flattened disc like a bowl by raising the dough at the circumference
4. Transfer 2 teaspoon stuffing mix onto the flattened disc
5. Press the mix inwards using your fingers
6. Press the disc between your palms to bring together the loose ends of the discs
7. Seal the patty with a firm hand. There should not be any cracks in the patty
8. Press lightly between your palms to flatten it and shape it like a patty
9. Roll the patty on your palm to give it a smooth circular shape
In the same manner, prepare all patties
There should NOT be any cracks in the wrapped patty
You could roll the patty between your first finger and your thumb, to give the patty a smooth circular shape
Frying the tikkis
1. Set a flat bottomed pan with oil to heat at medium
2. At any point of time during frying, there should be enough oil in the pan ; atleast more than half the height of the patty
3. Check the heat of oil by dropping in a small piece of dough. Oil around it should sizzle, meaning the oil is ready for frying
Inspect patties for any cracks. Seal properly before dropping in the oil
4. Drop patties in the hot oil. Reduce heat to low-medium
Do not over-crowd the pan with too many patties
5. Fry patties on both sides. Do not turn over too many times
6. One batch of patties takes about 4-5 minutes to fry
Fry all patties in the same manner
Crisp potato patties, also known as ‘Aloo ki tikki’ in Hindi are ready to be enjoyed
A yummy way to use your left-over rice!!
Crisp golden Aloo tikkis can be enjoyed several ways
Enjoy Aloo tikki as is, with tomato ketchup
Sandwich aloo tikki between two bread slices and enjoy!
Make an Aloo tikki burger!
To make spicy aloo tikki chaat, tear open the tikki onto a plate
Sprinkle little chaat masala, and 2 tsp thick beaten yogurt (optional)
Top up with green chutney, sweet and sour chutney
Garnish with salt , red chili powder, and chopped cilantro leaves
Spicy Aloo Tikki Chaat is ready to be enjoyed!
Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.
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Samo seeds( sama rice) 1/2 cup
Water (1 cup)
Sesame seeds(20 gm)
Potatoes(boiled and peeled)(2)
Paneer(Indian Cottage Cheese) 100 gm
Salt(1 1/4 tsp)
Red Chilli Powder( 3/4 tsp)
Black Pepper powder( 1/4 tsp)
1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.
3. Give the rice a good mix and microwave for another 5 minutes at 80% power.
4. Allow the boiled rice to cool down enough so that you can knead a dough.
5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).
6. Knead the mix into a smooth dough and shape cutlets as desired.
7. Set the oil to heat at medium.
8. Roll the cutlets onto a bed of sesame seeds.
9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!