Samosa Recipe: How to Make Potato Samosa at Home

Samosa Recipe | Method of making Samosa| Aloo Samosa Recipe Step by Step. It is a very popular deep-fried snack recipe made from spicy potatoes and maida. Samosa is a very popular appetizer, street food, and chaat. It can be eaten as a breakfast or light snack with a variety of chutneys, including yogurt chutney, tamarind chutney, and green chutney. There are numerous deep-fried snack recipes in Indian cuisine, but the samosa is the king of them all, without any controversy. There are many variants of the traditional stuffed potato samosa recipe. But here we are sharing the recipe of traditional Punjabi stuffed potato samosa.

Though nowadays many versions of samosa are seen in which fillings of noodles, moong dal, peas, or mushrooms are filled but Aloo ka Samosa is classic or traditional too. A spicy masala is prepared by adding lots of spices to potatoes, which is used by filling it in a layer prepared from flour. Apart from flour, you can also use wheat flour. After this, the samosa is deep-fried. If you want, you can also add paneer along with potatoes and peas in the samosa mixture. You can also make a spicy samosa chaat by adding green chutney, tamarind chutney, onion, sev, and curd on the samosa and feed everyone. Its taste gets enhanced by eating a samosa with mint or tamarind chutney. So let's know the method of making it.

Ingredients

For the dough:

- 2 cups all-purpose flour

- ¼ tsp ajwain (carom seeds)

- ½ tsp salt

- ¼ cup oil

- ½ cup water

For the filling:

- 2 tsp oil

- 1 tsp cumin seeds

- ½ tsp coriander, ground

- ½ tsp fennel seeds

- Pinch of asafoetida

- 1 inch ginger, finely chopped

- 1 chilli, finely chopped

- ½ cup peas

- ½ tsp Kashmiri red chilli powder

- ½ tsp coriander powder

- ¼ tsp cumin powder

- ½ tsp dried mango powder

- ½ tsp garam masala

- ¼ tsp ground black pepper

- ¾ tsp salt

- 4 potatoes, boiled and mashed 1 tsp coriander leaves, finely chopped done

- 5 cashews, chopped

-2 raisins

-2 tbsp coriander leaves, finely chopped

Other ingredients:

- Water, to seal the samosas

- Oil, to fry

Delicious Street Style Potato Samosa

Instructions

Preparing the samosa dough:

1. Firstly, take 2 cups of all-purpose flour in a large bowl. You can substitute wheat flour. Now add ¼ tbsp carom seeds, ½ tbsp salt and mix well.

2. Now add ¼ cup oil and mix well while kneading the dough. Do not skimp on adding oil as it is very important to make the samosas crispy.

3. Now mix it well and make sure the dough starts taking shape. Add half a cup of water and start kneading the dough.

4. Knead to a stiff dough adding water as required.

5. Now apply oil on the dough and keep it covered for 20 minutes.

Preparing stuffing for samosa:

1. First of all, take 2 teaspoons oil in a large pan and add 1 teaspoon cumin seeds, ½ teaspoon coriander, ½ teaspoon fennel and a pinch of asafoetida and fry lightly. Also add 1 inch finely chopped ginger and 1 chilli.

2. Now add ½ cup peas and fry lightly for 2 minutes. I have used frozen peas here. If you use soaked peas, do not forget to boil the peas.

3. Also, add ½ teaspoon chili powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ½ teaspoon dry mango powder, ½ teaspoon garam masala, ¼ teaspoon black pepper and ¾ teaspoon salt. Now fry on low flame till the aroma comes from the spices.

4. Then, add 4 boiled and mashed potatoes to it. I had boiled potatoes in a pressure cooker, which I boiled till 5 whistles. Keep mashing and mixing till the spices are well combined.

5. Now add 5 cashews, 2 tbsp raisins and 2 tbsp coriander. Mix it well and the samosa filling is ready. Now let it cool completely.

Shaping, Folding, and Filling the Samosa:

1. After 20 minutes, knead the dough again a little. Now take a ball sized dough and apply oil on it. Roll the dough into an egg or oval shape.

2. Now with the help of a knife cut it into two equal parts horizontally from the middle. Now, apply water on it and make a cone. Press gently so that it seals properly.

3. Now fill 2 tbsp samosa filling in this cone. Now, apply some water on the edges.

4. Now pull it back to form a pleat. This is very important as this is the backbone of the samosa, which helps the samosa to stand upright.

5. Now press it firmly and seal it. You can store it in this state in an airtight container for 1-2 months.

Frying the Samosas:

1. Firstly, heat oil in a pan and fry the samosas on low flame. Alternatively, you can preheat the oven and then bake the samosas in it at 180 degrees Celsius for 40 minutes.

2. Keep stirring them in between and fry them on low flame for at least 15 minutes.

3. When the Aloo Samosas are golden and crispy, take them out on kitchen paper.

Finally, Enjoy the Delicious Aloo Samosas with green chutney and tamarind chutney!

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Peanuts Chikki Recipe: How to Make Shing Chikki/ Peanuts Chikki

 

Today we have brought for you Peanut Chikki Recipe in English, one of the most famous sweets of Gujarat and especially famous in Uttar Pradesh. Peanuts contain useful elements like protein, iron, calcium, vitamin E, vitamin K, vitamin B6 and zinc, which are very beneficial for health. Apart from peanut chikki, the method of making sesame chikki is also almost the same. We are sure that you will definitely like the Peanut Chikki Recipe in English. So let's know about the method of making this delicious recipe and the ingredients used in it.

Ingredients

Peanuts - 250 grams,

Jaggery / Sugar - 250 grams,

Ghee - 1 & 1/2 teaspoons

Makar Sankranti Special Peanuts Chikki

Instructions

1. If you are using roasted peanuts for Peanut Chikki Recipe in English, then peel them first. If you are using raw peanuts, then roast them first.

2. If you want, you can also roast peanuts in the microwave. For this, first take a spoon of water and sprinkle it on the peanuts and keep it for 5 minutes. After this, roast the peanuts in the microwave for 6-7 minutes. After roasting, cool them and peel them.

3. After this, heat a spoon of ghee in the pan. When the ghee is hot, reduce the flame to medium and keep stirring by adding small pieces of jaggery in the pan. The jaggery will start melting after a while. When the jaggery melts completely, cook it for another 5-6 minutes.

4. If you are using sugar to make chikki, then after heating the ghee, add sugar and half a cup of water in the pan and make a thick syrup. While the syrup is cooking, pour the remaining ghee in a large plate and spread it well in it.

5. When the syrup is ready, add roasted peanuts in the pan and mix. Keep stirring the syrup continuously and cook for 2-3 minutes. When the syrup is in a solid state, turn off the gas.

6. Now pour the syrup mixture into a ghee-coated plate and spread it evenly with the help of a ladle. After this, cut the chikki in the desired shape with the help of a knife. Now keep it aside for 1-2 hours so that it freezes well.

7. Now your recipe for making peanut chikki is complete. Peanut chikki is ready. Store it in an airtight container and use it whenever you feel like it.

~ You will definitely like these recipes, just like the peanut chikki recipe. Along with this, you can also know about sweet dishes or desserts like Gulab Jamun, Mango Lassi, Chikoo Milk Shake, and Mawa Kulfi.

Also Read:

Uttarayan Special Til Gur Chikki

Dal Baati Recipe: How to Make The Authentic Rajasthani Style Dal Baati

Daal Baati is a traditional Rajasthani dish that is popular across India for its delicious taste. It consists of ghee-soaked Baati served with Panchame dal (mixed dal made of five types of pulses), garlic chutney, and Churma. The traditional way is to roast Baati directly on hot coals but it is difficult to make Baati at home using this method. However, this does not mean that you cannot enjoy Daal Baati at home. This recipe explains how to make Baati at home easily. You can use an oven or a tandoor, and if you don't have one,, you can also make Baati by frying it in oil. Made with wheat flour and fried in ghee/oil, Daal Baati is usually eaten with dinner during the winter season. It is also served on special occasions.

It is also made on religious occasions, marriage ceremonies, and birthday parties in Rajasthan. Daal Baati Churma is usually served at lunch or dinner time. The taste of more ghee makes it even more delicious. The cities of Bikaner, Jodhpur, Diyatra, Jaipur, Jaisalmer and Bundi are famous for this Rajasthani dish. Dal, Baati, Churma is a Rajasthani food which is known as the best specialty of Rajasthan. More spices are the specialty of Rajasthani food. So let's know about the method of making it and the ingredients used in it.

Ingredients:

●For Preparing Baati

2 cups wheat flour

1/2 cup semolina or rava

1/4 teaspoon salt

1/4 teaspoon ghee

1/4 teaspoon celery

Water for kneading dough

●For Preparing Dal

2 cups chana dal

3 teaspoons of moong dal

5 teaspoons masoor dal

2 tomatoes, finely chopped

2 onions, finely chopped

3 green chillies cut lengthwise from the middle

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

2 teaspoons mustard oil

3 cups of water

Salt to taste

●For tempering

2 teaspoons ghee

1 teaspoon cumin seeds

2 dry red chillies

3 garlic cloves, finely chopped

1 teaspoon asafoetida

2 teaspoons coriander leaves, finely chopped

1 cup water

The Authentic Rajasthani Dal Baati

Instructions:

There are two ways to make Rajasthani dal baati. Either you can make it by boiling it in water or you can also make it in idli/appe utensil. So let's know the method of making baati.

●Making baati by boiling it in water

1. To make dal baati recipe first of all take wheat flour, add semolina, salt, celery and ghee in it and mix it well. So that salt and ghee get mixed equally in the flour. After this, add some water as required in the flour and prepare a little hard dough from the flour of Puri. To make dal baati recipe (Daal Bati Recipe in Hindi), first of all we will take wheat flour in a ball

2. Apply ghee on the kneaded dough and keep it covered for 10 minutes. Now we will put one to one and a half liters of water in a pan or cooker and put it on medium flame with a lid to heat. Now we will take flour and mix it well once again and use masala.

3. And make medium-sized balls of dough. Now we will apply a little flour on both hands and make the dough round by rotating it between the palms. And by doing this you will prepare all the Baatis. And when the water starts boiling, put these Baatis in boiling water. And now boil these Baatis for 10 to 15 minutes.

4. When we put the Baatis in water, the Baatis settle down and after cooking, these Baatis come above the water. Now take out the Baatis from the water and keep them in a plate. If you people are not able to understand whether the Baatis are cooked or raw, then make a hole in it with a knife. If the knife comes out clean, then the Baatis are cooked. And if the batis get stuck in the knife, then boil them in water for 5 to 6 minutes more.

5. Then take out the batis from the water and keep them in a plate. Then after cooling, bake them in the oven till they turn brown. Dip the cooked batis in melting ghee and take them out. Or you can heat the batis by adding ghee in a pan and break the batis into pieces and fry them in hot ghee. And in this way, we will prepare all the batis and keep them in a plate. Now our bati is ready.

●Making Bati in Appe Pan

1. As per the method given above, knead the dough and make balls and while doing so prepare all the raw Bati. Now if you have an Appe pan, then place the Appe pan on the gas and heat it on low flame and apply ghee or oil on the Appe pan and heat it. You can also use a pressure cooker in this place, the process will remain the same. Put the Bati in the Appe pan heated with oil, cover it on low flame and cook for 10 to 15 minutes.

2. And after 15 minutes, remove the lid and cook for about 30 minutes by turning it from both sides. Or cook until the Bati becomes golden brown from all sides. And for soft Bati from inside, dip it in ghee.

●Making Rajasthani Dal

1. To make Rajasthani Dal Recipe, wash and clean all the pulses like moong, masoor and chana dal. And put moong, masoor, chana dal, turmeric and salt and 3 cups of water in a cooker, cover the cooker and put it on medium flame and cook till 3 to 4 whistles.

2. Apart from this, when our lentils are cooking, we will wash and chop the onions and tomatoes. And heat a pan on the gas. Then add 2 tablespoons of oil in the hot pan and heat the oil as well. Now add the onion in hot oil and fry it for 1 to 2 minutes.

3. And when the color of the onion becomes light pink, add ginger-garlic paste, green chili and red chili powder and fry well for 1 to 2 minutes. And cook the lentils till four whistles.

4. After the pressure of the cooker is over, open the lid of the cooker and add the roasted spices to the lentils, mix well, check the amount of water in the lentils, add one cup of water to it and cook it for another 10 minutes. And after 10 minutes add garam masala and mix well, boil and turn off the gas.

5. And add coriander leaves and grate it. Place a pan on the gas and heat it. And add 2 tablespoons of ghee in the hot pan, heat the ghee well, add cumin seeds and crackle and add asafoetida, garlic and red chili and fry the spices for 30 seconds. And pour this tempering over the dal.

6. Our Rajasthan Dal Recipe is ready. Now you can serve Dal Bati Churma with onion and green chili salad, pickle, curd in lunch or dinner. And now you guys enjoy The Authentic Rajasthani Style Dal Bati.

●Notes

- You can increase or decrease the spiciness in the dal according to your taste. And you can also make Panch Mel Dal (mixed dal made of five types of pulses) instead of Rajasthan Dal.

- If you are making Bati by boiling it in water, then after cooking, the Bati comes above the water. Then you take out the Bati from the water and keep it in a plate.

- Keep in mind that it is very important to add ghee while making Bati, otherwise the Bati becomes hard, other than this you can also cook Bati in oven, cooker or tandoor, it depends on you.

You May Also Read: Homemade Indian Chai Masala & Masala Chai

The Authentic Homemade Indian Masala Chai: How to make Masala Tea

 

Drinking hot tea with pakodas in the monsoon season has its own fun. Most of the time we traditionally drink tea made from milk, sugar and tea powder, but today we will learn about masala tea. Masala tea is mostly used for masala tea. Masala tea can relax you when you are unwell, refresh you when you are tired and refresh your soul when you are bored. What you use traditionally is not masala tea. Masala tea is an aromatic drink that has the fragrance and medicinal properties of many spices. Black tea, ginger and other spices are used to make masala tea. The main spices used in masala tea include cardamom, cinnamon, fennel, black pepper and cloves etc. However, other spices can also be used apart from this. You can use masala tea instead of traditional tea to get medicinal benefits. Watch this recipe to know the perfect way to make this magical potion with the right proportion of chai masala, ginger and other pungent ingredients.

Ingredients for Chai Masala 

Cardamom – 20 gms

Black pepper powder – 1 tbsp

Cinnamon sticks – 10 gms

Fennel seeds – 2 tbsp

Ground black cardamom – 4 pieces

Ground nutmeg 1

Gingermint powder – 4 tbsp

Basil leaves – 1 tbsp

Ingredients for Masala Chai Recipe

Water – 1 cup

Chai powder – 1.5 tsp

Sugar – 1.5 tbsp

Milk – 1 cup

Chai masala powder – 1/4 tsp

The Authentic Homemade Indian Masala Chai

Instructions

Chai Masala Recipe

- To make the perfect chai masala powder, place a pan on a plate. Next step – Add 20 grams of cardamom, 1 tablespoon black pepper powder, 10 grams cinnamon sticks, 2 tablespoons fennel seeds, four crushed black cardamoms and one crushed nutmeg.

- Place the pan on the flame and roast it a little on low flame.

- Turn off the gas after 3 minutes, then add 4 tablespoons of ginger powder and 1 tablespoon of basil leaves and mix well.

After the spice mixture has cooled, transfer it to a grinding jar and grind well to create a fine powder.

- Now your perfect masala chai powder is ready, and you can store it in an air-tight jar.

Masala Chai Recipe 

- To make the perfect masala chai, place a pan on the gas, add 1 cup of water to it and boil it on a medium flame.

- After the water boils, add 1.5 teaspoons of tea powder or 1.5 teaspoons of sugar to it and let it boil.

- Add 1 cup of milk and boil for 2-3 minutes.

- After this, add 1/4 teaspoon chai masala and mix well, and let it boil for some time.

- After boiling, turn off the gas and serve your tea.

Now your perfect masala chai is completely ready, and you can enjoy it with biscuits, parathas, or any other snacks. 

Also Read: Kanda Bhajiya Recipe: How to Make Kanda Bhajiya/Pyaz Ke Pakode

Kanda Bhajiya Recipe: How to Make Kanda Bhajiya/Pyaz Ke Pakode

 Hot and fresh onion pakoras or Kanda Bhajiya is a great option to eat with evening tea. I especially enjoy eating Kanda Bhaji as an evening snack during the rainy season. I remember my childhood when it used to rain lightly in the evening, or the weather was hot or my mother used to make hot potato or onion bhajiya with it. Eating Kanda Bhaji with Garam Masala tea during winter days is a different pleasure. Eat onion pakoras with green chutney or sweet chutney. If you want, you can eat it with tomato ketchup or street style fried green chilies. Be it onion pakoras or potato pakoras, it is a different pleasure to eat them with Garam Masala tea during monsoon or winter season. So let's know about its recipe and the ingredients used in it. 

Ingredients:

Onions - 5

Salt - 1 tsp

Kashmiri red chili powder - 1 tsp

Chopped green chilies - 2 to 3

Asafoetida - 2 pinches

Ajwain - 1/2 tsp

Gram flour - 3/4 cup

Chopped coriander

Oil

Monsoon Special Kanda Bhajiya/Pyaz ke Pakode

Instructions:

- To make the best Kanda Bhaji, take five medium-sized onions, cut both ends and peel them.

- Chop all the onions into medium-thin slices. You can also chop it into pieces or balls according to your taste. Next, take out the onions in a bowl.

- Add 1 tsp salt, 1 tsp Kashmiri red chili powder, and mix well.

- Add 2-3 chopped green chilies, two pinches of asafoetida, 1/2 tsp ajwain or 3/4 cup gram flour (in batches) and mix well.

- Add coriander and mix well.

- Place a pan on the flame, add oil for frying, and heat it well.

- Add 1 tbsp hot oil to the bhaji mixture and mix well.

- One by one, take small portions of the bhaji mixture, add them to medium-hot oil, and fry well.

- After a few seconds, increase the flame and fry them well till they turn golden and crispy.

- When the kanda bhaji turns golden and crispy, remove the bhaji to a plate and fry the next batch.

- Now your perfect kanda bhaji is completely ready, and you can enjoy them.

You can also have it with tamarind chutney or mint chutney. Then enjoy your delicious monsoon special Kanda bhaji!

Also Read: How to Make Maharashtrian Puran Poli Recipe in English

Also read:

Fenugreek Fritters Recipe

Potato Tikki Recipe

Mangoda Recipe

Bread Pakora Recipe

Spinach Pakora Recipe

Sweet Potato Pakora Recipe 

How To Make Puran Poli in Maharashtrian Style

Puran Poli Recipe in English

Puran Poli is one of the most famous sweets of Maharashtra, which is eaten with great love by everyone from children to adults. This dish is specially made on the occasion of Ganesh Chaturthi and Diwali. Puran Poli is usually a type of roti in which stuffing is done by mixing gram lentils and jaggery. Apart from jaggery, we can also use sugar and cardamom powder in it. Actually, Puran Poli is made from many pulses. But Puran Poli made from gram lentils is more popular. So, let's know about the method of making it and the ingredients used in it. Hope you like this recipe. 

Ingredients

For Puran:

-1 cup chana dal

-¼ tsp turmeric powder

-¼ tsp salt

-3 cups water

-1 tsp oil

-1 cup jaggery/sugar

-¼ tsp nutmeg powder

-¼ tsp cardamom powder

For the dough:

-2 cups wheat flour

-½ cup all-purpose flour

-¼ tsp turmeric

-¼ tsp salt

-Water, for kneading

Other Ingredients:

-¼ cup wheat flour

-Oil/ghee for frying

Puran Poli in Maharashtrian Style

Instructions

How to make Puran:

1. Firstly, take 1 cup chana dal in a large bowl and soak it in enough water for 3 hours. Some chana dal needs to be soaked for just ½ hour.

2. Now, in a pressure cooker, place a vessel filled with water at the bottom of the cooker. Add ¼ tsp turmeric, ¼ tsp salt, 3 cups water and 1 tsp oil to the soaked chana dal. Cook on medium flame till 5 whistles. When the pressure reduces, open the cooker and drain the water. Leave it for 30 minutes, making sure that all the water from the chana dal drains out.

3. Put the cooked chana dal in a pan and add 1 cup jaggery to it. Mix well till the jaggery melts. Keep mixing while mashing the chana dal. Cook till the mixture thickens and separates from the pan. The mixture will start taking its shape. Cool the mixture a little and put it in the mixer. Also, add ¼ tsp nutmeg powder and ¼ tsp cardamom powder. Make a smooth paste without adding water. Now place a sieve over a large bowl and pour the prepared mixture.

4. Strain the chana dal mixture through a sieve. This will ensure that no chana dal remains. Puran is ready.

Preparing the dough for Puran Poli:

1. Firstly, take 2 cups wheat flour, ½ cup maida, ¼ tsp turmeric and ¼ tsp salt in a large mixing bowl. Mix well and make sure everything is well combined. Now add water as required and knead the dough well. Knead well to make a smooth and soft dough.

2. Add 1 tbsp of oil and continue kneading the dough. Knead to make a very smooth and soft dough. Then apply 1 tsp oil and keep it covered for 30 minutes.

Making Puran Poli:

- Firstly, take a ball-sized dough and flatten it well.

- Also take a ball-sized Puran (chana dal stuffing)

- Place the Puran in the center of the dough.

-Fill the stuffing in the Puran and tightly cut the excess dough.

-Further, sprinkle wheat flour on the ball and flatten it with your hand.

-Keep in mind that the Puran poli should be thin and should not tear from the center so that the stuffing comes out, so roll it in one direction only.

-Now, place the rolled Puran poli on a hot pan.

-Cook it on a medium flame till it puffs up.

-Apply oil/ghee on it and cook by flipping and pressing lightly on both sides.

Also Read: Aam Ras Recipe: How to Make Sweet Mango Pulp in English

Aamras Recipe: How to Make Sweet Mango Pulp in English

 Mango is not called the king of fruits for nothing. It is the favorite fruit of almost everyone, be it children or adults. As soon as the summer season starts, people start eagerly waiting for mangoes to arrive in the market. Mango is used in many types of dishes like mango panna, mango juice, mango papad, mango ice cream, mango milk shake, mango lassi etc. Mango juice is also one of those delicious dishes. It can be easily made at home. Let's know about the step-by-step recipe to make delicious mango juice.

Ingredients:

-2-3 ripe mangoes.

-1 cup cold milk.

-2 tablespoons sugar.

-2 tablespoons prepared milk.

-1/4 teaspoon cardamom powder.

-1 tablespoon chopped nuts.

Sweet Mango Pulp (Aamras)

Instructions:

- First of all, wash and peel the mangoes thoroughly.

- Cut the mangoes into small pieces and put them in a blender and grind them till they become soft.

- Now filter the mango juice through a sieve.

You May Also Like: Summer Special Aamras

- Now, add sugar to the mango juice as per taste. If the mango is sweet, then reduce the amount of sugar as per your requirement.

- To enhance its taste, you can add cardamom powder or some dry fruits to it, if you like then add it or else do not add it.

- Cool it in the fridge and serve. Mango juice tastes very delicious when it is cold.

- Fresh, tasty, and nutritious mango juice is ready. You can serve it cold and enjoy it like Thandai in summer.

- We can also eat it with fluffy Puri.

Also Read: Indian Chocolate Milkshake

Points to note:

-Before making mango juice, taste the mango to see if it is sweet or not, so that you do not have to regret it later. And keep in mind that the mango should be good from the outside and inside and not spoiled.

-You should not eat curd immediately after eating mango, as doing so can cause you a lot of harm, and the amount of carbon dioxide in the stomach increases a lot, which can cause you a stomachache.

You May Also Read: Gujarati Handvo Recipe: How to Make Handvo Recipe (Step by Step)

Gujrati Handvo Recipe: How to Make Handvo recipe (step by step)

 Handvo is a delicious and easy-to-make dish. It looks exactly like a cake, but its taste is somewhat sour and salty. To make it, lentils, rice, many types of vegetables like bottle gourd, carrot, peas etc. are ground and mixed well. To make Handvo, it is necessary to have a fermented batter, instead of this we can also use readymade batter available in the market. To make the batter, soaked lentils and rice are ground well with curd and kept for 8-10 hours for fermenting. After the batter is fermented, vegetables of your choice are added to it and a round cake is made. We can make Handvo in a pan, cooker or even in the oven. We have to keep one thing in mind that the mixture of lentils and rice should be coarse. Apart from this, we make Handvo with readymade batter. To make Handvo, we can use all three methods given above. Let us know the method of making it and the ingredients used in it.

Ingredients:

-1 cup rice

-1/4 cup tur dal

-1/2 cup chana dal

-2 tbsp urad dal

-1/2 cup curd

-1/2 cup bottle gourd juice

-1/2 cup peas

-1 cup grated carrot

-1/4 tbsp turmeric powder

-1 tsp ginger, garlic and green chilli paste

-1/2 baking soda

-1 tsp lemon juice

-1 tsp oil

-Salt to taste

For tempering

-1 tsp mustard seeds

-1 tsp cumin seeds

-3 tsp sesame seeds

-A pinch of asafoetida

-10-12 curry leaves

-3 tbsp oil

Gujrati Handvo Recipe

Instructions:

1. First of all, wash the rice thoroughly and soak it in 1 cup of water. After that, wash all the pulses (arhar dal, chana dal and urad dal) with water and soak them in 1 to 1.5 cups of water. You can also soak dal and rice together.

2. After soaking for 4-5 hours, drain the excess water from it. And grind it well. While grinding, add some salt and curd to it. Grind it till it becomes soft. If needed, you can also add 1-2 teaspoons of water to it. Do not use too much water.

3. Now keep it for fermenting just like the idli-dosa batter. Take a medium-sized vessel, take out the ground batter in it. Leave it for fermenting for 8-10 hours and keep it in a warm place.

4. When it gets fermented better then stir it well. After fermentation you will see small bubbles in it. Now add grated bottle gourd, carrots or green peas, ginger garlic green chilli paste, 1 tsp oil and turmeric powder and mix it well.

5. While mixing everything, keep in mind that it is very important for the batter to be thick. If the batter has become a little thin then don't worry, you can thicken it by adding 1-2 tbsp of rava/semolina to it.

6. Now add 1/2 baking soda and mix it well. Now take a pan for tempering and heat it. After this add 1 tsp oil in it, after the oil is heated add mustard seeds, cumin seeds, sesame seeds and a pinch of asafoetida and let it crackle well. Also add 2-3 curry leaves in it.

7. Now according to the size of the pan, put half a cup of batter in the pan. You can increase or decrease the size as per your requirement. So spread it well with the help of a spoon. Keep in mind that the thickness of the handvo should be at least 1 inch.

8. Steam the pan/kadhai well and when it is cooked on one side, flip it. It will take at least 4-5 minutes to cook on one side, or it can take 10-12 minutes to cook on both sides. One thing is that the time taken to cook on one side also depends on how thick your hadvo is.

9. Now take out the cooked Handva in a plate. Now prepare the remaining batter in the same way. We can eat it in the morning breakfast with tea or chutney or in the evening breakfast also.

You May Also Like: How to Make Aloo Pudi: Delicious Indian Potato Masala Recipe

How to Make Aloo Pudi: Delicious Indian Potato Masala Recipe

 Aloo Pudi is a recipe that can be prepared and eaten anytime for breakfast, lunch or dinner. Aloo Masala is prepared by mashing tomatoes and onions and then adding boiled potatoes to it. It is made in an authentic and different way from any common Indian curry. It requires very little time and less ingredients to prepare. It is a perfect masala curry to be served with fluffy pudi, apart from this it can be served with Indian flour roti or white rice. Let us know the ingredients and the method to make it.

Delicious Aloo Masala And Pudi

Ingredients:

To boil potatoes

-1 pressure cooker (for boiling potatoes)

-5 potatoes (you can increase or decrease the quantity as per your requirement)

-Water

For Curry 

-2 tbsp oil

-1 bay leaf

-1-inch ilaichi

-1 black ilaichi

-1 pinch of hing

-1 tsp cumin

-2 green chillies

-1 medium-sized chopped onion

-1 medium-sized chopped tomato 

-1 tsp ginger garlic paste

-half tsp turmeric

-1 tsp chilli powder

-1 tsp coriander powder

-third/fourth tsp garam masala

-1 tsp kasori methi

-1 tsp salt (to taste)

-2 cups water (add more or less as per your requirement)

-2 tbsp coriander leaves (for garnishing)

Instructions:

1. First of all, take a pressure cooker and add 5 potatoes, 1 tsp salt and enough water. Cover it and cook for 2-3 minutes. The potatoes should be cooked well.

2. When the potatoes cool down, peel them and mash them well. Keep them aside.

3. Take a large pan, add oil to it and let it heat up. Add all the dry spices (bay leaf, big cardamom, small cardamom, cinnamon) to the ingredients mentioned above. Cook it on low flame till the dry spices become aromatic. After this, add a pinch of asafoetida to it. After this, add cumin seeds and green chilies and let them crackle.

4. After doing all this, add chopped onion to it and fry it till it becomes golden brown. On low flame, add 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp chili powder and garam masala to the pan and let it cook well.

5. After this add tomatoes and cook it till it become soft. Mix all the spices well and fry it. After this add boiled potatoes and kasuri methi, and salt as per taste.

6. Mix everything well and cook it. Now, add water as per requirement and cover it. And finally garnish it by adding coriander leaves.

7. Enjoy the prepared delicious potato curry with puffed puri.

Also Read: Rava Upma: Healthy Breakfast and Easy to cook Upma Recipe