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How to make oil free Pakoras? Moras Pakora

Moras Pakora:

Miraculous Moras

This recipe is an interesting variation on the dal wada/ pakora. In this particular recipe the aim is to showcase this wonderful ingredient called the Moras bhaji/ Chiu chi Bhaji. This is a special leafy plant that grows in the marshy mangrove areas. Its speciality is its incredible resistance to salt content in the soil. This salt seems to permeate into the vegetable. The leaves are not flat but slightly swollen and juicy. Resultant taste is bafflingly salty, slightly sour and the texture of the leaf is crunchy almost like biting into salty chip. This appears for a very short period in the markets and we can owe this largely to the gujarati community that consume this leaf as a snack to compensate for their salt-less fast that they have to follow for periods upto 5 days straight. This keeps the salt cravings at bay.

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Moras Pakora
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
people
Ingredients
Batter
Tadka
Instructions
  1. Wash the dals until the water turns clear. Soak the dals in water for about 2 hours atleast.
  2. Drain, then grind it to a fine paste in the mixer with very little or no water.
  3. In a large wide pan. Heat some ghee, add the jeera, hing, green chillies, then add the mixture and add 2 cups of water. Keep stirring, on a medium-low flame and add the salt and the sugar and continue to stir with a flat spoon, making sure it doesn’t stick to the bottom. Don’t be tempted to add more salt, because of the saltiness of the moras will come through after baking.
  4. Do this for at-least 1 min. if it gets too thick before that, add water ½ cup at a time. The idea is to make sure that the dals cooks and doesn’t have the raw taste like batter.
  5. Usually after about 15 minutes of stirring, the ghee will start to separate from the mixture, and the mixture will have a slight shine. At this point give it a good stir, scrape the sides down and turn off the flame.
  6. Wash and pick the leaves and discard the stems of the moras bhaji. Roughly chop it up and mix it with the cooked batter. Spread it out and let it cool down till it can be handled.
  7. Preheat the oven to 200*C, grease a tray with very little oil, make tiny balls of the mixture and arrange them on the tray. You should get about 18-20 of them. Use some water or oil while shaping the balls if the mixture is too sticky. Ideally it should not be. Bake it at 200* for 5-7min then for another 10 min. on high to get the brown colouration and the crispness. The center will be slightly gooey, but the mixture is cooked completely even before baking so. Enjoy oil free guilt free binging on these pakoras.
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How to make oil free Pakoras? Waterchestnut Pakoras (Singhada bhajiya)

Waterchestnuts are in season, with the rains come these decoratively arranged green jewels with a mellow ivory interior adorn the streets with numerous vendors selling them. Before we delve into making these beautiful waterchestnut pakoras, a bit about this seasonal super food.

Price point:

At 6o rupees for half a kg they aren’t exactly cheap. But their versatility and nutritional value outweighs this factor. It is a food that is consumed especially in times of fasting since it is a non-grain source.  It can also be converted into a flour (Singhada) and used much like regular flour.

Nutritive Highlights:

  • Potassium: Whats more, it is high in potassium and low in sodium, so it helps in the electrolyte balance in the body and especially beneficial for people with high blood pressure
  • Healthy Snack:Its incredibly helpful with satiety levels. 1 cup of water-chestnuts will only set you back 120 calories and is hence the perfect snack with instant energy.

  • Dietary copper: A lesser known fact is that it is rich in source of dietary copper which is required in organ and tissue functions not to mention stable oxygenation of blood.

 

Texture:

Its crunchy texture will turn to a mellow slightly firm potato like texture after cooking. What better way to enjoy them as pakoras in these rains other than maybe popping them raw.

Print Recipe
Waterchestnut Pakoras (Singhada bhajiya)
Cuisine Healthy, Indian
Servings
Ingredients
Cuisine Healthy, Indian
Servings
Ingredients
Instructions
  1. Wash and peel the waterchestnuts.
  2. Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
  3. Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
  4. Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
  5. After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
  6. Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
  7. Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.
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3 Creative Ideas for a Superfood Smoothie Bowl

Here is a Step by Step procedure on HOW TO MAKE A BASIC SUPERFOOD SMOOTHIE BOWL

You can use 3 smoothie recipes from the video below to create your own superfood smoothie bowls!!

 

3 Creative & Fun Smoothie Recipes in this Video

Watch Here

 

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Basic Smoothie Recipe
Use this basic recipe with a combination of flavours of your choice for a perfect superfood smoothie.
Course Breakfast
Cuisine Healthy
Prep Time 10 minutes
Servings
glasses
Ingredients
Course Breakfast
Cuisine Healthy
Prep Time 10 minutes
Servings
glasses
Ingredients
Instructions
  1. Blend all together into a thick, smooth paste.
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