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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? Don’t Waste Cauliflower Stems SuperFood

It’s that time of the year, rains ruining your travel plans and messing up your laundry duties. We all need the warmth and feel good factor of bhajiyas and pakoras with chai but with all the goodness of no oil of-course. So I’ve come up with a few recipes to do just that.

Cauliflower stem and leaf pakora:

It’s the monsoon season, vegetable prices are soaring and one can’t afford to throw away any edible portion of vegetables especially when they are so expensive. Did you know the actual raw yield of a head of cauliflower is just about 55%. If you purchase 1 kg cauliflower for 63 rupees which is the prevailing rate. You are essentially dumping 28 rupees worth of perfectly edible cauliflower in the bin which is wrong on so many levels.

Making this cauliflower stem pakoras is incredibly simple and is sure to brighten up a gloomy monsoon evening. Best enjoyed with a cup of piping hot chai.

 

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Cauliflower stem pakora
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash the cauliflower, destem the florets and keep aside. We will not be using the florets. You may use the florets for your regular sabji or any other purpose. Once cut you can store the florets immersed in water for upto 24 hrs in the refrigerator.
  2. Roughly chop up the stems, leaves and the stalks. In rare cases the cauliflower comes whole along with the larger leaves that completely envelope it. Make sure you don’t include these as we want to make sure that the pakoras don’t have too much leafy content which will leach out water and not allow them to crisp up adequately.
  3. Once this is done put all of these contents in a blender and blitz the mixture till it is finely chopped up but not to a paste. Add some salt to the mixture, mix and keep it aside. The salt is added for seasoning ofcourse but also to ensure that the leafy portion lets of some of the excess moisture. Moisture being the enemy of crispyness.
  4. Meanwhile, prepare the batter and keep it aside. Keep water for boiling. Squeeze the blended cauliflower and drain the excess water. Now add it to the batter, check the consistency as mentioned in the ingredient list.
  5. Once the water is boiling, add the batter in small dolops either with a spoon or your hands. The batter will be sticky so keep a bowl of water handy so that you can quickly rinse your fingers before dropping the next pakora. The boiling process is to make sure that the contents of the pakora are cooked and it gives structure for us to be able to spread out on a baking tray. Poach for about 2-3 mins, drain and cool in the refrigerator. Cooling in the refrigerator will help in the drying out of the surface of the pakoras and help in the browning process in the oven.
  6. Grease a baking tray with 1 tsp of oil and spread it. Preheat the oven to 200*C, add the pakoras to the tray and bake. After about 2 mins, increase the temperature to max, around 250*C. You might have to turn them around slightly to achieve even browning.
  7. After about 5-7 mins it should be crispy, golden brown and ready. Serve hot with ketchup or sauce of your choice.
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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.

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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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Eggless Thandai Mousse Trifle | Holi Recipes | Sweets

Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder.

Know More about the 12 Amazing Health Benefits of Homemade Thandai here

12 Amazing Health Benefits of Homemade Thandai – Why you MUST drink Homemade Thandai on Holi?

Get the Full Recipe of Indian Superfood – Homemade Thandai Powder here and use it in Desserts, Milkshakes and on top of Ice Cream!

 

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Eggless Thandai Mousse Trifle
Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder. Homemade Thandai powder has tons of Health Benefits. Read more here http://foodmantra.in/recipe/homemade-thandai-health-benefits/
Eggless Thandai Mousse
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Eggless Thandai Mousse
Instructions
  1. Mix cold milk with Thandai powder in a pan.
  2. Heat up the mix and allow it to thicken till it coats the back of a wooden spoon.
  3. Soak 1 tsp of gelatin powder in 1 tbs of water for 5 minutes.
  4. Add gelatin to the warm Thandai mixture and mix well. Allow it to cool in the refrigerator for 10 minutes.
  5. Grind biscuits with butter to a fine powder. Add a spoon full of mixture on the bottom of a cookie cutter or the to the bottom of the glass in which you wish to set the mousse. Flatten the base to about 1 cm in thickness and even it out well. Refrigerate.
  6. In a bowl, whisk whipping cream until it is light and fluffy. It should form soft peaks when the whisk is lifted.
  7. Fold the whipped cream into the mousse. Layer the mousse on top of the biscuit base layer. Set in the refrigerator for 10 minutes.
  8. In a pan, add 1/2 cup water to 1 tbs watermelon jelly and heat. Cool it for 5 minutes.
  9. Pour the jelly on top of the mousse layer. Set for 10 minutes.
  10. Garnish with chopped cucumber and watermelon.
  11. Serve Chilled.
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12 Amazing Health Benefits of Homemade Thandai – Why you MUST drink Homemade Thandai on Holi?

Thandai Recipe

Health Benefits of Thandai

 

Indian Superfood – Thandai

Fight Indigestion, Loss of Energy & Common Cold with Thandai

We drink Thandai for its amazing health benefits on Holi because it marks the beginning of summer in India. Thandai has every spice and ingredient that is required by our body to maintain good health during the season change. Our body is prone to loss of energy, indigestion and catching a cold around Holi.

Nuts and dry fruits in Thandai give us energy, spices like blackpepper and clove increase immunity and help us fight infections while rose petals, fennel and saffron prevent indigestion. A combination of richness, the heat from spices and the cooling effect of rose and fennel make up the perfect balance of flavours in this perfect cold beverage for the hot summer.

Richness to the Thandai – Energy to you

A mixture of ground almonds, pistachios and melon or pumpkin seeds are added to give body and richness to the drink. These mixed nuts and seeds also give you instant energy when your body feels drained by the summer heat.

#1 Almonds

Almonds are full of good fats and protein. It is also rich in vitamin E making it great for your skin and hair. Almonds are good for the heart. Being rich in fiber they also help in weight loss.

#2 Pistachios

Pistachios help in haemoglobin production because they are rich in vitamin B6. This vitamin also boosts the immunity, so you are less likely to catch a cold when the season changes. Like almonds, they are rich in fiber and Vitamin E, so they make you look good!

#3 Watermelon Seeds (Magaz) or Pumpkin Seeds

While watermelon and pumpkin seeds, both, are a great source of energy and a good source of protein and fiber, these seeds are very rich in vitamins and minerals. Watermelon seeds for instance, are rich in iron while pumpkin seeds are rich in zinc.

Cooling Effect and Better Digestion in the Summer

The beginning of summer along with all those fried snacks during Holi can often lead to indigestion and over heating of the body. Apart from playing with water and colours to cool the body, we must drink thandai to cool our body temperature from the inside. Special cooling ingredients are therefore added to thandai to regulate and balance the body heat.

#4 Poppy Seeds (khus-khus)

Poppy seeds are frequently used in Indian cooking as well as medicine for their cooling effect on the body. They are rich in minerals like iron, phosphorus and zinc. In the summer, they are very helpful in quenching thirst and also help during constipation and irritation of the abdomen.

#5 Fennel (Saunf)

Fennel seeds helps in cooling the body from the inside. Even fennel soaked in water can be sipped in the summer to keep the body cool. Fennel keeps the body internally cool and also is anti-flatulence. Fennel is also good for digestion.

#6 Rose Petals/ Rose Water

Not only are rose petals extremely fragrant and add to the flavor of the thandai, they are also good during indigestion. Rose petals too have a cooling effect on the body and prevent the body temperature from rising during the summer.

#7 Mishri (unprocessed rock sugar)

Mishri not only sweetens the drink but also prevents and cures cough, cold and throat infection. During the beginning of summer, you and I are most likely to catch a cold. Mishri in thandai will prevent and cure this.

#8 Cow’s Milk

Milk from Desi cows, grass fed and hormone free organic milk is actually good for us. It is rich in calcium, vitamin D and vitamin K. It has good quality protein and is also rich in vitamin B12. If you are unable to get pure, desi cow’s milk then you can use almond milk or coconut milk to make your thandai.

Substitute Coconut Milk or Almond Milk for Vegans.

Spicy flavor Boosts Immunity During Season Change

#9 Peppercorns

Pepper boosts our immunity and help us fight cold. It has antibacterial properties and helps fight infections. It is also good for digestion. When pepper is added along with other herbs and spices such as turmeric, it also helps increase the absorption and benefits from the other spices. Along with medicinal properties, it is rich in zinc, iron, calcium and vitamin A.

#10 Cloves

Cloves like peppercorns have medicinal properties that make them a great addition to thandai. Cloves also boost immunity and aid in better digestion during the summer. Apart from this, they are rich in essential vitamins and minerals. Cloves are specially good for bones and teeth.

#11 Green Cardamom (Choti Elaichi)

Cardamom helps fight infection, detoxifies the body and is specially good for nausea and vomiting. It is also useful as a mouth freshener.

#12 Saffron (Kesar)

Saffron is also considered to be a powerful anti-septic and therapeutic spice. Not only does it give a rich flavor to the thandai but also helps in better digestion during the summertime.

You can also add turmeric along with saffron to your thandai to boost its health benefits even more.

Power Up your Summer with Thandai

Homemade thandai is a golden drink for your health. You can use almond milk or coconut milk in place of cow’s milk to make it more therapeutic. It is full of nuts, seeds and medicinal spices balanced together in the form of a tasty summertime beverage. Drink it like a milkshake, shake it like frappe or add it to flavor your lassi!

Do try out this recipe below and let me know how it turns out!

 

 

 

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Homemade Thandai from Scratch
This Thandai recipe is good for energy, digestion and prevention of cold & cough in summer. This recipe makes 1 1/2 litre or 6 to 8 glasses thandai with 250g thandai powder.
Thandai Recipe
Course Beverages
Cuisine Indian
Prep Time 10 minutes
Cook Time 0
Passive Time 0
Servings
Glasses
Ingredients
Course Beverages
Cuisine Indian
Prep Time 10 minutes
Cook Time 0
Passive Time 0
Servings
Glasses
Ingredients
Thandai Recipe
Instructions
  1. In a grinder, add almonds, pistachio, melon & pumpkin seeds and poppy seeds. Grind into a fine powder.
  2. Add all the spices to the nuts and seeds powder and grind into a fine powder.
  3. Sieve the powder to a thin powdery texture. Save the leftover pieces for garnish.
  4. Mix 3 tablespoons of thandai powder in 1 1/2 cup milk. Pour from height from one glass to the other, until it is properly mixed.
  5. Garnish with rose petals, crushed almonds and saffron.
  6. Serve chilled or with ice cubes.
Recipe Notes

 

 

 

Kriti Saxena
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Kriti Saxena

Author at FoodmantraTV
A food journalist and researcher. Food, for me, is therapy, emotional and physical. Like you, I was born to eat, I ended up learning how to cook because I love to eat. I use natural foods to make easy, tasty food. Together, let's try to balance what we WANT to eat versus what is good for our body and mind.
Kriti Saxena
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Birbal ki Khichdi | Slow Cooked Dum Khichdi Recipe

Birbal ki Khichdi

Birbal ki Khichdi

Have you heard the tale of Akbar’s wise minister Birbal and his Birbal ki Khichdi? I grew up listening to bedtime stories about Akbar & Birbal. Birbal was a clever man, his wit and wisdom was well known in Akbar’s kingdom. He was Akbar’s advisor, he had a simple solution for every problem in the kingdom.

Birbal was the only one who could even teach the King a lesson when he was wrong just by using his wit. One such famous tale about Akbar is called “Birbal ki Khichdi”. This is how the story goes.

One day in winter, Akbar and Birbal were taking a morning walk by the lake, discussing some official matters. Suddenly the king slipped and lost his slipper in the lake. The water was cold that he squealed like a little girl and jumped out of the water. When Birbal giggled at this little mishap, the King, to mask his weakling reaction declared a public dare. Any man who would stand in knee deep water all night in this lake would be given a big reward from the King’s treasure.

A poor man, who needed money to get his three daughters married decided to accept the dare. On a winter evening, he stood all night in knee deep water in the lake to win this reward. When he came in front of the King to claim his reward, the King couldn’t accept his defeat and refused the prize claiming the man had cheated. Akbar said that there was a little lamp lit miles away, at a window in his palace. This man was warming himself up by looking at that lamp all night, and so was he did not deserve the prize.

The man hurt and helpless went away. Akbar was happy that he had outsmarted Birbal this time, and he wouldn’t have to pay the man. Birbal was not one to stand such injustice. He decided to teach Akbar a lesson.

The following day, Birbal did not come to the Darbar. He sent word to the King saying that he would come once he had cooked and eaten his Khichdi. When many hours passed Akbar felt angry and frustrated and decided to go by the lake himself, where Birbal was cooking this khichdi all morning. Akbar was shocked at what he saw.

Birbal had lit a small lamp on the ground and tied a pot of khichdi to a long bamboo over it. The bamboo was really long and it was impossible to cook the khichdi that way. Akbar frustrated to see this said to Birbal, “this is ridiculous Birbal! It is impossible to cook the khichdi from that far.”

Birbal smiled and said to Akbar, “Why my King? If an old man can warm himself with a little lamp far, far away, then why can’t my khichdi cook on this bamboo?”

Akbar realised his mistake right away, he smiled and agreed to pay the old man who had stood all night in the lake. And so, once again, Birbal saved the day.

Since the day I heard this story as a five year old, I’ve been fascinated by what Birbal ki Khichdi would taste like. Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King and his ministers. Here’s my recipe for Birbal ki Khichdi.


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Birbal ki Khichdi
Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King. Here's my recipe for Birbal ki Khichdi with 6 different garnishes and toppings. This recipe has a smoky flavour with dungar given with chillies!
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Instructions
Dum Khichdi
  1. Mix and soak the dals and rice for 2 hours. Then wash and drain out the water.
  2. In a heavy copper bottom vessel, add the soaked dal rice mixture along with 3 cups of water.
  3. Add 1/4 cup ghee, turmeric, salt, garlic and red chilli powder. Mix well.
  4. Line the copper vessel with a heavy, flat tava and cover it with a fitted lid. Place a heavy weight on the lid so no heat can escape. Turn on the heat on high and allow it to cook on high heat for 10 minutes or till you hear bubbling sound.
  5. Open the lid and add the remaining half cup of ghee, mix well. Cover with a fitted lid again and place a heavy weight on top of it. Turn the heat to the lowest setting and cook for 3 hours. Check every 20 minutes, stir to avoid sticking. Add ghee if the khichdi starts sticking to the bottom.
  6. For SLOW COOKER, Simply add all the above ingredients, cover with a lid and cook on the lowest setting for 12 hours or overnight.
  7. Heat 1 tablespoon ghee in a steel bowl until it is piping hot. Place it in the khichdi, add whole red chillies and cover with a fitted lid. Place some heavy weight over it. This ghee can be poured into the khichdi to flavour it. Mix well.
Toppings
  1. Divide the khichdi into 6 equal portions.
  2. Top the first portion with mixed nuts and dried fruits fried in ghee and fresh pomegranate.
  3. Top the second portion with garlic tossed in cornstarch and fried, raw spinach, thinly sliced and few drops of raw mustard oil.
  4. For the third portion, prepare an onion tomato salad with whisked curd and place it on the khichdi along with green chilli.
  5. For the fourth part, add onion sliced and fried in ghee until golden brown, along with a sprig of mint.
  6. Top the fifth portion with a roasted urad dal papad brushed with ghee and sprinkle red chilli powder on top.
  7. For the sixth portion, simply steam green peas and toss them with chaat masala. Place these to top the khichdi.
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Winter Special – Green Peas Nimona in Kulcha Bread Bowl


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Green Peas Nimona in Kulcha Bread Bowl
A great party food! How to make a bread bowl from scratch? Learn how to make a comforting, winter special green peas curry and serve it in a bread made at home. This is recipe is made with whole wheat, green peas and digestive spices for good health for your guests.
Soup in Bread Bowl
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Soup in Bread Bowl
Instructions
For Bread Bowl
  1. Soak yeast in 1 tbspn of warm water. Allow it to sit for 5 minutes.
  2. Add sugar and allow the yeast to froth.
  3. Take whole wheat flour on a flat surface and make a well in the centre.
  4. Add the yeast mixture into the well and mix into the flour.
  5. Add warm water a little at a time and keep mixing with the flour until all the water has been added to the flour. Knead the dough until it becomes smooth and pliable, round it up.
  6. Add oil and salt, and knead it into the dough until well combined.
  7. Fold in the onion seeds, lightly knead the dough and round it up.
  8. Cover with a wet cloth for 20 to 30 minutes, depending on the room temperature around 20 degree celsius. Preheat the oven at 180 degree celcius.
  9. Uncover the dough and knock out the air by banging lightly on the surface. Round it up and place it in a 3 inch diameter tart mould. Cover it with a wet cloth and allow it to sit for 20 minutes.
  10. Brush the bread with ghee and bake at 180 degree celsius for 20 minutes.
  11. Allow it to cool completely before loosening the sides and remoulding the bread.
  12. Using a bread knife, slice off the top layer and carve a hole for the soup in the middle.
For the Nimona
  1. Add water to a pan with ginger, salt, potatoes and green peas until they are submerged in water. Bring the water to a boil. Then lower the heat and allow it to simmer for 5 to 7 minutes.
  2. Remove the potato halves, leaving one half in the peas. Then mash the pea soup with a potato masher. Set aside.
  3. In a pan, heat ghee, add cumin, when it crackles add asafoetida.
  4. Add the peas puree.
  5. Add coriander powder and red chilli powder. Mix well.
  6. Add maize flour mixed in water to thicken, if necessary.
  7. Once the soup is thick. Turn off the heat and add in whisked curd.
  8. Pour into bread bowl. Garnish with potato and mint.
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Baked Multigrain Mathri Canapes | Party Food | Vegetarian Snacks


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Baked Multigrain Mathri Canapes
Enjoy the festive season and get healthy, stronger and fitter at the same time! These Mathris have amaranth seeds, flax seeds and rolled oats. They are made with whole wheat flour so they are good to taste and good for health.
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Instructions
  1. Sieve the whole wheat flour and salt together.
  2. On a flat surface, add whole wheat flour and refined flour.
  3. Make a well in the centre and add ghee.
  4. Mix with your fingers till it becomes breadcrumbs like powdery texture.
  5. Add the chilled water and bring the dough together.
  6. Add the flax seeds, amaranth seeds and oats and knead it into the dough.
  7. Divide the dough into 4 equal parts.
  8. Flatten one part of the dough and roll it out to 2mm thickness. Repeat the process with the other three parts.
  9. Trim the uneven sides and cut a rectangle.
  10. Cut the rectangle sheet into triangle crackers and poke them with a fork or knife point.
  11. Line a baking tray with aluminium foil. Place the mathris on the tray.
  12. Preheat the oven at 200 degree celsius for 15 minutes.
  13. Place the mathris in the preheated oven. Bake at 200 degree celsius for 10 to 12 minutes.
  14. Allow them to cool. Store in an air tight container.
Mustard Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
Chilli Cheese Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
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Crispy Sweet Potato Chaat || Nourishing Natural Foods


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Shakarkandi Paneer Anaar ki Chaat
Oven Baked, Crispy Sweet Potato Fries are marinated in a lip smacking masala. It is spicy, sweet and tangy at the same time. This recipe is loaded with vegetarian protein, fiber and vitamins. It is nourishing, easy to make and drool worthy..!!
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 5 minutes
Servings
People
Ingredients
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 5 minutes
Servings
People
Ingredients
Instructions
Sweet Potato Fries, Oven Baked
  1. a) Preheat the oven at 200 Degree Celcius/ 400 F. b) Scrub the sweet potato clean and cut them into quarters. c) Add ghee and coat the sweet potato. d) Add all the dried spices and mix well. e) Place them on an aluminium sheet over a baking tray. Seal the package with another sheet of aluminium foil on top. f) Oven bake it for 15 minutes at 200 degree celsius. Then flip it over and bake it for another 15 minutes. g) Pull the fried out of the oven and allow them to cool.
Giving the Smoky Flavour
  1. To give the smoky flavour. Heat coal in a metal bowl until it is red hot. Place the coal in the centre of the fries and pour a spoonful of hot ghee on it. Once the coal starts smoking seal the aluminium package again and allow the smoky flavour to absorb in the sweet potato.
Finishing the Chaat
  1. a) Drizzle honey. b) Add pomegranate. c) Crumble homemade paneer on top. d) Tear and add the herbs. e) Squeeze the lemon juice. f) Garnish with red chilli powder. Serve!
Recipe Notes

You can watch the Full Video above.

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