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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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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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