Methi Puri - Fenugreek Puffed Fritters

Methi (Fenugreek) enhanced puris, deep-fried and served with pickle/curd or along with a hot cup of tea! These puris are irresistibly yummy and filling too. An integral part of Indian cuisine, these puffed delicacies are prepared from whole wheat flour by adding green leafy veggies along with spices and then deep-fried to a golden brown, eaten along with literally any vegetables, curries and sweet dish. These are easy to make and much loved by children as well as adults. 

Ingredients: (Serves 3)

• 1 Bowl Methi Leaves (Fenugreek) finely chopped

• 2 Bowls Wheat Flour

• 2 tsp Red Chilli Powder (adjust as per taste)

• 1 tsp Sugar

• 1 tsp Coriander Powder

• 1 tsp Cumin Powder

• Salt as per taste

• Water for kneading the dough

• Oil for frying

Method:

• In a mixing bowl, add finely chopped methi leaves, wheat flour, red chilli powder, cumin and coriander powder, salt, sugar.

• Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.

• Drizzle little oil over the kneaded dough. Cover and let it rest for about 30 minutes.

• After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.

• Roll the puris a little thick and deep fry in hot oil. Fry from both sides till golden brown.

• Transfer the puris onto an absorbent paper to drain excess oil.

• Methi Puri - Fenugreek Puffed Fritters are ready.

• Serve hot with a cup of tea or with your favourite pickle or vegetable or curd. 

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Moong Dal Kachori - Mung Bean stuffed Fritters

With the first rain of the season relished this unique snack instead of usual pakoda's!! Crispy, spicy, sweet, tangy all in one mini kachori's enjoyed with hot cup of tea.

Ingredients: (Makes approx. 10 Mini Kachori's)

• 1/2 Cup Yellow Moong Dal

• 1 Cup Plain Flour (Maida)

• 1/2 Cup Rawa (Fine Semolina)

• 2 tsp Roasted Fennel Seeds Powder

• 1 tsp Cumin Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Garam Masala Powder

• 1 tbsp Chaat Masala OR Amchur Powder (Raw Mango Powder)

• 3 tsp Sugar

• 1 tsp Turmeric Powder

• Salt to taste

• 2 tsp Ghee

• Oil for frying

Method:

• Soak moong dal (mung bean) for 6-7 hours. After soaking, blend moong dal into paste by adding very little amount of water. 

• Soak rawa (semolina) in water for 10 minutes.

• Heat oil in a pan and add cumin seeds. When cumin seeds begins to sizzle add roasted fennel powder, turmeric powder, red chilli powder, garam masala powder, sugar and mix well.

• Now in this masala add moong dal paste and mix it well. Add salt to taste & chaat masala. Add 1/4th cup of water to moong dal mixture and let it cook on slow flame for 7-10 minutes till the moong dal is cooked well and its raw flavour fades away. 

• Once cooked, cool the moong dal mixture.

For outer cover: 

• In a bowl take plain flour. Add 2 tbsp hot ghee (clarified butter), salt and soaked rawa (semolina). Add little water and knead a stiff dough. Let the dough rest for 20 minutes.

Kachori Procedure: 

• Now take a small portion of the dough and roll into 3  to 4 inches diameter disc.  

• Take a spoonful of moong dal mixture and place this stuffing in the middle of this disc and bringing the edges together in the center, seal it completely.

• Using your palm pat the kachori into small round disc or you can roll them using rolling board & pin. Be gentle while rolling as the moongdal mixture should not come out.

• Now deep fry these kachoris in hot oil till golden brown on a medium flame.

• Moong Dal Kachori - Mung Bean Stuffed Fritters are ready.

• Serve with dates & tamarind chutney or wet garlic chutney or ketchup or as it is!!

Tandalache Vade - Rice Fritters

A staple food from malvan region from west coast of Maharashtra. A fabulous flavourful, crispy and tasty wade served with Chicken curry. 

Ingredients:

• 1/2kg Rice Flour

• 100 gms Urad dal

• 100 gms Wheat flour

• 4nos. Methi (Fenugreek) seeds (Grind in blender to a smooth powder)

• Salt

• 2 tbsp Coriander powder

• Hot Water for kneeding dough

• 1 tbsp Oil for tempering

• Oil for frying.

Method:

• Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.

• In a bowl, add rice flour, urdal dal paste, wheat flour, methi (Fenugreek) seeds powder, salt and coriander powder. 

• Mix all the ingredients well. Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. 

• Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. 

• Knead the dough to a stiff consistency.

• After kneading the dough, apply little oil to the dough to stop it fry getting dry and cover with damp cloth and keep aside for 20mins.

• After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.

• These wada's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.