Jada Mathiya/Math Poori

While growing up I had rarely seen my mom buying readymade snacks.  I got my first lesson of importance of homemade stuff from her. And I wish to continue the same with my kids. My little girl always wants to munch on something in between the meals. And I always have both healthy and fried snacks available.

These mathiya are quite popular among Gujaratis, at least in my household. they were must haves while traveling. Being thicker and smaller in size, they are quick and easy alternative of traditional Mathiya.

Makes approx. 60 pc
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cup math flour + 1 tbsp for dusting
2/3 cup whole wheat flour
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds
1 tsp sesame seeds
2 tsp oil
2 tsp sugar
1/4 tsp soda
A big pinch of asafetida
Salt
Oil for frying

Procedure
1. Mix sugar and soda in 1/2 cup of water.  Heat it up till sugar dissolves. Let it cool down
2. Meanwhile, in a big mixing bowl sieve both the flours. Add all spices and knead a hard dough using sugar water. Add more water as needed
3. Divide dough in equal portion and roll thick poori
4. I prefer resting them at room temperature for couple of hours.  That way they consume less oil while frying. But you can also fry them immediately
5. Fry on both sides on medium-high flame until golden brown
6. Once they cool down store in air tight container. They stay good for couple of weeks

Palak Paneer Sandwich

When you grow up in a food-loving family it so happens that some of the dishes become more than just the food. They are like family’s signature dishes. And then when you start your own family, you also try to continue the same legacy. Though both K and I share the same passion for food, we always do not see eye to eye. But when it comes down to ‘Family-Favorite’ Dishes, we are on the same page. We both would die for this sandwich anytime. No matter how full we are, we would not be able to resist a bite of this delicacy. It is executed with same taste and consistency and consumed with same passion, ALWAYS.

Knowing my love for sandwich, my mom shared this recipe after I moved to US. Initially I was bit hesitant to try as I was not sure about the taste of raw spinach in a sandwich. But still it was worth giving a try as mom had successfully tried it and she does not top the list of adventurous cooks :). I made a few changes as per my taste. And being simple, healthy and yummylicious at the same time makes it even more special.

Makes 8 Sandwiches

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients
16 slices of bread (Whole wheat is healthy, but white tastes better :) )

5 cup spinach, chopped

1 cup paneer, crumbled

1/4 cup shredded cheddar cheese (I prefer Amul)

2 tbsp green pepper, finely chopped

1 tsp green chili, finely chopped

Salt and pepper

Lemon juice

To prepare/serve sandwich,
Butter
Coriander chutney/ketchcup

Procedure
1. Mix spinach, pepper, chili, paneer and cheese in a large bowl
2. Add salt, pepper and lemon juice when ready to make sandwich 
3. Now take a slice of bread, spread butter, put the filling and cover with another slice
4. Serve hot with ketchup/chutney

Moong Dal Chilla

Craving for something spicy and delicious yet healthy dish? Be it a cold afternoon or rainy evening, these spiced lentil crisps are always welcome. The beauty of this dish is that it is a perfect option for breakfast, brunch or even dinner. 

The other day I was craving for something spicy fried stuff, something equivalent to Pakoda.  But these days, I say big NO to fried stuff and hence had hard time finding a dish to settle for. 

Then suddenly I remember this dish, my mom makes this often especially during summer when there are limited varieties of vegetables. She uses combination of green moong dal and rice. I had forgotten the exact proportion and instead of calling her, i searched online. I found several recipes online but none of them use rice. So I came up with my own combination and it came out just perfect. 

Makes 16-18 Chillas

Preparation Time: 20 Minute + Soaking Time

Cooking Time: 40 Minute

Ingredients

2 cup yellow moong dal

1/4 cup udad dal

1/2 cup rice

1 tbsp green chili paste

1 tsp ginger paste

2-3 cloves of garlic, minced

1 tsp cumin  seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder
3 tbsp kasoori methi

1/4 cup yogurt

1/2 tsp soda

Coriander leaves

Veggies of your choice, I used onion and corn

Salt

Oil to make Chillas

Procedure

1. Soak both dals (together) and rice (separately) for 4-6 hours

2. Grind dal and rice with little water to make thick pouring mixture

3. Add salt, turmeric powder, red chili powder, garlic, chili-ginger paste, kasoori methi and cumin seeds

4. When ready to make, add soda, yogurt, coriander leaves and veggies. Batter without these ingredients can be preserved in freezer for at least couple of weeks

5. Make Chillas on a hot griddle with little oil, cook them on both sides until crispy and brown

6. Serve hot with green chutney/ketchup

Green Bean Kachori

Kachori is simply irresistible deep fried snack where pastry sheets ( made from plain flour dough) is stuffed with filling made of either potato, moong dal or pigeon peas. The one made with pigeon peas is quite popular in Gujarat. It is winter specialty and we eagerly wait for this time of the year when we have first of the season.

However, we do not get fresh peas here. So my mom taught me this green bean version where peas are simply replaced by beans with remaining ingredients exactly the same. In the beginning, I was bit hesitant  but thought it was worth a try. If we like it we can have them whenever we want as we get fresh beans at very reasonable price round the year.

Makes about 16-18 pc
Preparation Time: 1 Hour
Cooking Time: 30 Minute + Cooling Time

Ingredients

1 Lb Beans

1 tsp oil

1 tsp sesame seeds

Pinch of asafetida

1 tbsp green chili paste

2-3 cloves of garlic, minced (Best if Green Garlic is used)

1/4 tsp garam masala

1/4 tsp clove-cinnamon powder

1/2 tsp sugar

2 tbsp Coriander leaves

Salt and lemon juice as per taste

For dough,

2 cup plain flour

1 tsp whole wheat flour

1 tsp oil

Salt

Oil for frying

Procedure
1. Finely chop  green beans using chopper

2. Heat oil in skillet, add sesame seeds, asafetida and chopped beans

3. Cook it on low flame uncovered

4. Add chili paste, salt and sugar

5. Stir frequently so it does not stick to the bottom of the skillet

6. When it’s almost cooked, add lemon juice, garam masala and clove-cinnamon powder

7. Turn off the heat, add garlic and coriander leaves

8. Now stuff is ready, let it cool down thoroughly at room temperature

9. Mix flour, oil and salt and knead hard dough like puri

10. Roll two thin puris, fill in the stuffing between them and seal thoroughly

11. Deep fry on low flame until golden brown
12. Serve hot with tamarind and/or green chutney. 

Veg. Frankie

Cooking Friday night dinner is one among the toughest dilemma I face. I want variety food that can be cooked quickly without putting much efforts. Also it should be filling and now the latest criteria is, it needs to be healthy as well. After going through half an hour brainstorming session, I came up with this idea and was happy that I could use all little leftover veggies and tofu. 

I am sure regular plain flour tortilla would taste better but that would not fit my 'healthy' criteria :) I used jalapeno sauce and taco sauce to bring moisture, but I believe, you can play with these ingredients. Salsa, sour cream or even conventional coriander chutney should equally taste fine. 

Anyway, this is perfect example of tasty yet healthy and easy dish! 

Makes 4 Frankie 

Preparation Time: 15 Minute 

Cooking Time: 30 Minute 

Ingredients 

4 whole grain tortilla 

2 medium potatoes, boiled and finely diced 

1 cup spinach, chopped 

1/4 cup sweet corn 

1/8 cup green peas 

1/4 cup shredded carrot 

1/4 cup shredded cabbage 

1/4 cup onion, thinly sliced 

1/4 cup green pepper, thinly sliced 

1/2 cup extra firm tofu 

1/4 cup cheddar cheese 

1/4 tsp tandoori chicken masala 

1/4 tsp lemon juice 

1/4 tsp cumin seeds 

1/4 tsp sesame seeds 

Chaat Masala, per taste 

Salt and pepper 

Oil/oil spray 

To prepare frankie:

4 tsp Jalapeno sauce 

2 tsp taco sauce 

ketchup 

Procedure 

1. Heat 1 tsp oil in a pan, add cumin seeds and sesame seeds 

2. Add spinach, corn and peas 

3. When corn and peas become tender, add diced potatoes 

4. Add salt, lemon juice, chaat masala and mix well, turn off the heat 

5. Now in a spearate pan/griddle, roast tofu slice with little spray. Sprinkle salt, pepper and tandoori chicken masala on both sides 

6. Cook until it turns light brown, cut into small pieces and keep it aside 

7. Warm tortilla on griddle with little oil spray on both the sides 

8. Spread jalapeno sauce and potato mixture; add raw veggies, grilled tofu and cheese; sprinkle salt and pepper and top it with taco sauce 

9. Roll the frankie and cook it on griddle for couple of minute 

10. Serve hot with ketchup 

Sev Khamani/ સેવ ખમણી

Here I am with another savory delicacy from Gujarat. Originated from 'The City of Food Lovers' - Surat, it is quite popular almost everywhere in Gujarat. Though Khaman is quite famous among Non-Gujarati as well, not many are aware about this variation. 

In this tasty recipe, Chana Dal is cooked into spicy, fluffy mixture and topped with sev - it is simply irresistible. Usually I would crush leftover Khaman into Khamani, but this time I tried to make it from scratch. The best part about this dish is, it hardly consumes any oil. Be it served in breakfast or snacks or even as a side dish, it is always a hit. 

Serves 4-6 
Preparation Time: 15 Minute + soaking time 
Cooking Time: 20-30 Minute

Ingredients 
2 cup chana dal 
2 tsp oil 
1 tsp mustard seeds 
1 tsp turmeric powder 
1 tsp coriander powder 
Pinch of asafetida 
10-15 curry leaves 
4-5 cloves of garlic, minced 
2 tsp green chili paste 
1 tsp ginger paste 
1/2 tsp sugar 
1 tsp lemon juice (or as per taste) 
Salt 
1 cup milk 

To serve, 
Sev (Approx 1 cup) 
Coriander leaves 
Pomegranate seeds (optional)

Procedure 
1. Soak chana dal for 5-6 hours and grind into coarse mixture 
2. Heat oil in a deep pan, add mustard seeds and asafetida 
3. Add curry leaves and chili-ginger-garlic paste and saute for about a minute 
4. Add chana dal mixture, turmeric powder, coriander powder and mix well 
5. Cook it uncovered on low flame until oil starts separating on the edge, stirring in between 
6. Add salt, lemon juice and sugar, mix well 
7. Gradually add milk and stir continuously until it becomes soft and fluffy (Use more milk if mixture is still dry) 
8. Turn off the heat, garnish with sev and coriander leaves and serve hot

Corn Panki

Corn Panki is Corn and Soji pancakes steamed between banana leaves. This quick, easy and healthy yet delicious fix is perfect for breakfast, brunch or even light supper. As I do not have banana leaves, instead of steaming I fried them on griddle with very little oil.

Long ago when I was looking for healthy recipes I came across this one. I exactly followed the recipe (which used only Soji and Plain Flour) but did not find the end product very appealing since it was not crispy. So I thought to add rice flour to have crispy Panki and also added more whole corn kernel to feel the corn in every bite. So here is my version of Corn Panki..

Make 8 6" Panki

Preparation Time: 15 Minute

Cooking Time: 30 Minute

Ingredients

1 cup rice flour

2 tsp oji

4 tsp plain flour

1.5 cup + 2 tbsp corn kernels

1 tsp green chili paste

1/2 tsp ginge paste

2 tbsp chopped coriander leaves

1/4 tsp roastd cumin powder

2 tsp curd

Salt

Oil for frying

Procedure

1. Mix all three flours and sieve them

2. Roughly chop 1.5 cup corn kernels using chopper and add to flour

3. Add remaining ingredients and mix well

4. Add water and mix well for thick consistent batter (like pancake)

5. Fry panki on griddle on both sides until crispy and light brown

6.Serve hot with curd/chutney

Veg Paneer Kabab

During long weekend we planned a potluck picnic in a nearby park and my job was to prepare appetizers. I had to make something that can be prepared in advance, liked by kids and tastes good even when served cold and of course, something that is easy to carry. I asked for suggestions and people came up with ideas like cutlets or vegetable patties. (Last time I had prepared Alu-vada for the same group and was well received)

I liked the idea of cutlets and I thought to add tasty twist by increasing quantities of veggies, adding paneer and adding besan for binding instead of only conventional bread crumbs. Kabab is generally referred to middle eastern dish made of meat which is roasted, grilled or stewed or sometimes even fried. I replaced meat with mashed potatoes and here is my delicious version of veg kabab!

Makes 50-55 kababs

Preparation Time: 30 Minute

Cooking Time: 1 hr

Ingredients

6 cup mashed potato (About 9-10 medium pc, approx. 2.5 lb)

1 cup chopped carrot

1 cup chopped green beans

1/2 cup peas

1/2 cup green pepper

1 cup paneer, crumbled

1/2 cup besan/gram flour

1.5 cup bread crumbs

2 tbsp green chili paste

1 tbsp ginger paste

2 tsp oil

1 tsp cumin seeds

1 tsp sesame seeds

1 tbsp sugar

2 tsp lemon/lime juice

1 tsp garam masala

1/2 tsp clove-cinnamon powder

Salt

Oil for frying

Procedure

1. Boil and mash potatoes, keep them aside

2. Dry roast besan on low flame until it turns pink/light brown and add it to potato mixture

3. Heat oil in skillet, add cumin seeds, sesame seeds and all veggies

4. Lightly cook veggies uncovered on medium flame, stirring in between

5. Add paneer, mix well and turn off the heat

6. Once this mixture cools down, add it to mashed potatoes

7. Add remaining spices and bread crumbs, mix well

8. Make small patties (I made oval shaped) and shallow fry them on both sides until golden brown. If they fall apart or do not come out crispy, add more bread crumbs and/or besan

Serve warm with chutney (We had them at room temperature and they tasted perfect)

Dahi Vada

I never have liked plain yogurt so when I was a kid, mom would make this dish very often so that way I can consume some quantity of yogurt. And eventually it became one of my favorite dishes. It can be served as an appetizer, as a snack or even as a side dish. The thing I love the most about this dish is that it can be prepared well in advance and refrigerated.

During my initial days in US, I used to by readymade packet of flour. It worked well for quite a while but then I realized that Vadas become too soft and sometimes dry too. Making batter by soaking and grinding dal was not at all difficult, so in due course I started making them from scratch.

Makes 25 vada

Preparation Time: 15 Minute + soaking tme

Cooking Time: 30 Minute

Ingredients

1 cup udad dal

1 tsp green chili paste

1 tsp ginger paste

8-10 whole pepper

Salt

Oil for frying

To serve,

1 cup yogurt

3 tbsp tamarind chutney

1/2 tsp red chili powder

1/2 tsp cumin powder

Coriander leaves

Salt and sugar per taste

Procedure

1. Soak dal in warm water for 6-8 hour, remove water and grind into smooth paste

2. Add salt, pepper, chili and ginger paste

3. Dip fry them and later soak into water until they become soft

4. Gently press them with palm to remove extra water

To serve,

1. Arrange Vada in a large plate in a single layer

2. Beat yogurt with little water, add salt and sugar

3. Spread yogurt on Vada, pour tamarind chutney

4. Sprinkle chat masala and red chili powder and garnish with coriander leaves

5. Serve cold

P.S. Left over batter can be frozen. If you are not in a mood to again fry Vada, make small pancakes on griddle. Mix with yougurt, tamarind and green chutney, boiled and diced potatoes, black chana, pomegranate seeds (optional), sev and sprinkle chat masala and red chili powder. This Dahi vada chat tastes even better!!

Hara Bhara Kabab

This kind of kabab has become quite common at restaurants and parties as an appetizer. For vegetarian version, use potatoes as base, then add veggies of your choice and mix bread crumbs/corn starch for binding and fry/grill, kabab is ready. I use different veggies ranging from carrot, onion, spinach, corn, pepper and peas and it tastes amazingly different if you just change type and quantity of these veggies. This time I wanted restaurant style ‘Hara Bhara Kabab’ so I used only spinach and peas. I stuffed them with cashew nuts and cheese to give a little ‘Royal’ touch :-)

Makes 16 kababs

Preparation Time: 15 Minute

Cooking Time: 30 Minute

Ingredients

3 medium potatoes (Should yield about 2 cup mashed potatoes)

½ cup peas

2 big handfuls of spinach (1 cup after boiled and chopped)

½ tsp cumin powder

1 tsp lemon juice

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp green chili paste

3 tbsp corn flour

8-10 cashew nuts (optional)

3 tbsp shredded cheddar cheese (optional)

Salt

Oil for frying

Procedure

1. Boil and mash potatoes, keep it aside.

2. Heat water in a large pot, when starts boiling add spinach. Cook it covered for couple of minutes, then drain into colander and place it under cold running water to stop the cooking process. When it cools down, squeeze thoroughly to remove water (I used muslin cloth), chop and add to mashed potato.

3. Chop peas using chili cutter or chopper and add to potatoes.

4. Add all spices, corn flour and mix well.

5. Divide mixture into equal size balls. Now take a ball in your palm, flatten and stuff it with cashew nuts and cheese.

6. Heat oil in skillet and shallow/deep fry these kakabs on both sides until golden brown and crispy. If they fall apart while frying, add some more corn flour.

7. Serve hot with chutney.

Salad Crackers II

Be it brunch, evening snack or a side dish, I have always loved these little bites. I have experimented with different types of crackers and literally bizarre toppings, but not all of them are worth putting on the blog ;). Lately I made them as an appetizer with full course dinner and both of us were so hungry that none of us has patience or energy to take a picture!! So photo will be uploaded sometime soon (when I’ll make them again), but till then enjoy the recipe.

Makes 20 crackers

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup finely chopped salad veggies of your choice (I used tomato, onion, scallion, red pepper, jalapeno and zucchini)

1 tbsp pasta sauce

1 tbsp parmesan cheese

20 pc topping crackers

Salt and pepper

Procedure

1. Finely chop all veggies, add pasta sauce, cheese, salt and pepper

2. Top crackers with this mixture and serve immediately

Veg Spring Roll

Though I am not a big fan of Chinese food, I have always loved spring rolls. I started making them after I came to US. That time I was not aware about readymade spring roll sheets. So I would make a dough using plain flour and roll it into a thin sheet. It would taste good, but still it was not a neat job, rolls would not be tight and crispy as they should be. Soon I found these square sheets in Indian grocery store. I again tried with these sheets, at least one problem was solved that spring rolls came out crispy. But they still did not have a nice look and feel and sometimes they would fall apart while frying. Then I came across a video on YouTube that showed how to roll them. And this time it came out unbelievably perfect. Ideally spring roll should have sprouts and noodles but this was my last minute decision that I worked only with veggies.

Makes 12 rolls

Preparation Time: 20 Minute

Cooking Time: 20 Minute + cooling time

Ingredients

Finely chopped/shredded veggies,

2-3 cloves of garlic

¼ cup cabbage

½ cup carrots

¼ cup green pepper

¼ cup onion

½ cup green beans

2 tbsp scallion

12 pc spring roll sheets

1 tsp olive oil

1 tsp green chili sauce

1 tsp soy sauce

½ tsp vinegar

¼ tsp sugar

Salt and pepper

Oil for frying

Procedure

1. Heat olive oil in skillet. Add chopped garlic and onion

2. When onions are slightly cooked, add remaining veggies except scallions and mix well

3. Add salt, chili sauce, vinegar, soy sauce and sugar

4. Let this mixture cook on low flame uncovered and stir in between. It is not required to cook veggies thoroughly

5. When mixture becomes dry (about 15 minutes), turn off the heat and add scallion and black pepper. Let it cool down completely at room temperature

6. Defrost spring roll sheets as per instruction and keep them covered in moist towel

7. Now as shown in the picture, place a sheet diagonally, apply flour paste on all four sides (flour paste = whole wheat flour + water) and place stuff such a way so it does not touch the edges

8. Tightly roll the sheet and apply some more flour paste if required to seal the roll thoroughly

9. Do not let them sit for a long time and fry them immediately on both sides on low flame

10. Serve hot and with soy sauce, if desired

Vada - Pav

I became Vada-Pav fan in my college days. College cafeteria served a delicious Vada-pav just for five bucks. They also had a royal version of it called Cheese Vada – Pav. Then a friend of mine introduced me to a few famous Vada-Pav joints in Ahemdabad. Later when I started working in Mumbai, it became a part of everyday food. Office cafeteria would serve it almost every Friday. I did not feel like having it in breakfast. But I did not have much of a choice and hence I would have only Vada. But they used to be so spicy that you cannot avoid bread!! Though Mumbai is an origin for Vada-Pav, I always love them better prepared in Gujarati way. In Maharashtra, they serve with plain pav and dry coconut garlic chutney. Hence it becomes very dry and I literally need juice/water to swallow it. While in Gujarat, they toast the pav with butter and serve with green chutney and garlic chutney.

So far I had always thought to use same vada as in Gujarati Alu vada. But it tasted very different than how vada-pav should be. Then I searched for an online recipe and here is my version and adapted to my taste.

Makes 20 Vada-Pavs

Preparation Time: 30 Minute

Cooking Time: 20 Minute

Ingredients

2 medium-large potatoes

20 pc pav **

1 tsp oil

½ tsp mustard seeds

8-10 curry leaves

½ tsp turmeric powder

Pinch of asafetida

1 tsp sugar

1 tsp lemon juice

¼ tsp garam masala

¼ tsp clove-cinnamon powder

½ tsp red chili powder

½ tsp green chili paste

¼ tsp ginger paste

Salt

For batter,

¼ cup besan

¼ tsp ajwain

Salt

Oil for frying

Butter/oil to toast the pav/bun

** Here we do not get fresh pav easily. So I use dinner rolls or hamburger buns. Even simple bread slice works just fine.

Procedure

1. Boil and mash potato, keep it aside

2. Heat oil in skillet. Add mustard seeds, asafetida, curry leaves, chili paste and turmeric powder. Stir it for a minute and pour this mixture to mashed potato

3. Add remaining spices to potatoes and mix well

4. Divide this mixture into small balls and keep them aside

5. Now in a separate bowl, mix besan, salt and ajwain. Add water and make a thick batter without any lumps

6. Heat oil in a frying pan. Dip each ball in besan batter and deep fry them on low-medium flame until light brown

How to serve,

1. Heat butter on griddle, when melted add garlic chutney (Add grated coconut to this chutey).

2. Toast bun in this mixture

3. Apply green chutney, put vada and cover the bun

Veggie Stuffed Vada

My mom shared this recipe a few days ago. She told me if I was tired of having Idli in a traditional way; try an alternative use of Idli flour to make this Vada. Due to soda bi-carb in store bought idli flour, it swells and looks like stuffed vada. These crispy vadas are somewhere between Alu-Vada and Cutlets. Ideally it should have a ball like shape and deep fried. Instead, I made flat patties and shallow fried them. They are quite filling and easy to prepare.

Makes 16-18 vadas

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

2 cup potato, boiled and mashed (About 3 medium pc)

1 cup idli flour

½ cup green beans, finely chopped

½ cup carrot, finely chopped

½ cup peas, coarsely crushed

1 tsp oil

½ tsp cumin seeds

½ tsp sesame seeds

1 tsp sugar

½ tsp aamchur

¼ tsp garam masala

¼ tsp clove-cinnamon powder

½ tsp green chili paste

¼ tsp ginger paste

Salt

Oil for frying

Procedure

1. Heat oil in skillet. Add cumin seeds, sesame seeds, beans, peas and carrots

2. Stir it on low flame until it becomes dry

3. Turn off the heat and let mixture cool down

4. Now mix these veggies with mashed potatoes and add remaining ingredients

5. Mix well and form small flat patties

6. In a separate bowl, mix idli flour with water so it forms thick, consistent batter without any lumps

7. Heat oil in skillet. Deep each pattie in batter and shallow fry on both side until brown and crispy

8. Serve hot with green chutney and tomato ketchup

Patties from leftover Khichdi/વધેલી ખીચડીના મૂઠિયા

This dish is the best example of how something tasty can be created from leftover dish. Whenever my mom would make khichdi, the next day morning she would make these મૂઠિયા as a side dish for lunch. And she literally had to hide them from me and my brother otherwise we would finish them before lunch time. When I was working in Mumbai, when all roommates were tired, khichdi would be our dinner menu. And then I started making these for next day breakfast and my roomies loved them. Instead of મૂઠિયા , this time I shaped them as small patties to reduce cooking time and bring crispier texture.

Make 25-30 small patties

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 cup leftover khichdi

½ cup coarse wheat flour *

¼ cup Handvo/Dhokla flour **

¼ tsp turmeric powder

¼ tsp red chili powder

¼ tsp ginger paste

¼ tsp chili paste

1 tsp yogurt

½ tsp oil

½ tsp mustard seeds

½ tsp fenugreek seeds

Salt

Oil for shallow frying

* Flour used to make શીરો/લાપસી. If you do not have this one, use ભાખરીનો લોટ

** This can be substituted with coarse wheat flour.

Procedure

1. Mix both flours and sieve with oil

2. Mix khichdi with the flour and add turmeric powder, chili powder, ginger-chili paste, salt and yogurt

3. Mix well and form soft dough

4. Do not add water. If required, wet your palms to knead the dough

5. Divide dough into small balls and shape each ball like a Pattie. If mixture sticks to your hand apply little oil on your palms

6. Heat oil in skillet. Add fenugreek seeds and mustard seed. Add patties and cook them on both sides until golden brown