Khasta Kachodi/poori from the left over Moong dal (cooked Moong lentil)

We should not waste anything..
This is recipe from left over cooked Moon Dal.

Ingredients

11/2 cup left over Moong dal
11/2 cup wheat flour
1/4 cup Sooji/Semolina
1/4 cup Gramflour/ besan

(Note :- you can add Bajra flour, jowar flour, maida flour , Since I am using here multigrain wheat flour)

4-5 tbsp oil

water as required

1/4 tsp Carom seeds (Ajwain)
1 tsp salt
1/2 tsp green chili paste (you can use red chili powder )

(Note :-   You can adjust spices as per your taste, since dal have already spices.)


For Stuffing 

2 boiled, peeled and mashed potatoes.
A pinch of hing
1 tsp salt
1/2 tsp red chili powder
1/2 tsp  Mango powder



Method :-

In a bowl,

Add dal, all flours , salt, carom seeds, green chili paste and mix well.
Add oil and mix well until all oil mix well into flour and flour started to bind.
  If you think you need some water, add gradually and knead semi hard dough.
Keep it for 10-15 minutes for resting.

In another bowl, add all stuffing ingredients and mix well.


Here Stuffing part is optional, you can make Stuffed kachodis or you can make just Khasta pooris.

Both will be delicious.

Heat oil in a pan for deep frying

1. Divide the dough into equal portions. Depend on the size of Kachodis/pooris .
2. Similar way divide the potato stuffing into equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the Potato filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it. 
7.  Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow. 
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.   
10. Drain an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. For khasta dal pooris, Skip stuffing part.          
 

Kachodis and pooris are ready. Serve with Curry or any dry sabji or pickle or green chutney.

 

Note:-

(Dal should not be in thin consistency. otherwise it will he hard to knead dough)


 





If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/

Gobi stuffed Kachodi

Wheat flour Kachodis with spicy,tangy cauliflower stuffing .

If you want to make different stuffing for your kachoris,

try this Gobi (cauliflower) stuffing.

Spicy masala in crispy kachori mouthwatering option.

Enjoy this kachori with Aloo sabji.

Ingredients

for stuffing

1 cup grated cauliflower

1 medium size boiled potato

1/2 tbsp cornstarch 

salt to taste

1 grated green chili

1/4 tsp red chili powder

1/2 tsp coriander powder

1/4 tsp garam masala

1/4 tsp mango powder

For dough

11/4 cup whole wheat flour

3 tbsp oil

1/2 tsp salt

1/2 cup water or as required

Method

In a bowl add all stuffing ingredients and mix well.

In an another bowl, add flour and salt. Mix well

Add oil and mix well .

Add water gradually and knead the smooth dough.(Dough should neither soft nor hard).

Keep aside dough for 10-15 minutes .

Divide the dough into equal parts.

Make the smooth ball.

Heat oil in a pan or kadai for deep frying kachodis.

Grease your palm with oil and knead the dough again for a minute.

Now divide the dough into equal parts and roll them like a balls.

Roll the one ball like a puri..

Mold the puri into a cup and place one tbsp stuffing in the center. Pull the edges of puri to wrap the stuffing.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into puri shape.

(You can also roll kachoris form rolling pin but lightly, otherwise stuffing can come out.

Now Fry the kachoris on medium - low gas. After they start to puff, slowly turn them over.
Fry until golden brown from both sides.

Serve cauliflower stuffed kachori with aloo sabji.

Tips:-

Make sure stuffing is dry. If you think that mixture is not dry , so you can add more potato or corn flour.
Always fry kachoris on medium gas, otherwise it will be soft and half cooked on high gas
When ever you are rolling kachoris with palm or rolling pin, make sure there should not be any hole in kachoris, otherwise oil can go inside the kachoris.

If you like it please like my page as well
https://www.facebook.com/IndianTummy/


Join Group for delicious recipes

 https://www.facebook.com/groups/764212573674192/

Crispy palak poori (Crispy Spinach Poori)

Crispy palak poori or spinach poori is a crispy poori which made by mixing wheat flour, chopped Spinach, kasoori methi and Green chili and ginger paste. It is delicious recipe of palak poori which has different flavors. Hope you like it

                                      

Ingredients

1 1/4 cup wheat flour

1 1/4 cup finely chopped spinach and drained

1 tsp green chili paste
1 tsp ginger paste 

1 tsp salt

1 tsp kasoori methi

2 tbsp oil

Oil to fry poori

Around  2 & 1/2 tbsp water 

Method

Take  a bowl or plate or parath for kneading dough . Add wheat flour , salt green chili and ginger paste and mix well . Add finely chopped spinach and Kasoori Methi and mix well . Add oil and mix well and try to knead  the dough . Add water slowly slowly  and knead a firm dough . We need firm dough for Spinach pooris so don't need to add more water.(Because Spinach has also some water) .

Grease your palm and then knead again for few seconds.

 

    

Heat oil in a pan for frying 

Now divide the dough into equal parts 

Roll them and make ball shape and press slightly .

Then roll it as like normal puri . 

Roll all the puris .

  

Now oil is hot 

Drop the Pooris in the oil for frying .

Fry on  medium gas until it become brown in color and crispy . Palak poori is ready to serve . 

Believe me  this is very yummy crispy poori. You can enjoy it with any curry vegetable or dry vegetable or pickles .

            



                                                                   




Tip :-
Kneading dough is important step. Dough should be firm.
You can also make Palak Mathri as snack for festivals. Just Add 31/2 tbsp oil and 1/4 cup sooji in above ingredients. Do it as same above manner.

Gobi Ke Paranthe ( Cauliflower Ke paranthe)

Gobi ke Paranthe ... It is very popular, spicy and delicious paranthe . Serve hot with curd and Pickle.
Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.
Here is the different way of making Gobi Parantha. No sticky mixture, only perfect Gobi parantha  recipe 

               

                  






Ingredients 


1/2 half medium  size Cauliflower or gobi
1 1/4 tbsp corn starch
1 tsp oil
1/4 tsp cumin seed
A pinch of Asafoetida (hing)
1-2 finely chopped or grated green chili
1 tbsp finely chopped or grated ginger
11/2 tsp salt or as per taste
1/2 tsp Mango powder
1/8 tsp garam masala
1/4 cup finely chopped cilantro

Wheat dough for Parantha
Oil for cooking

Method :-

Wash the cauliflower then Grate the cauliflower in a bowl . Add green chili , ginger and corn starch. Mix well.
Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture. Add salt,Mango powder, Garam masala and mix well. Stir for 6-8 minutes on medium gas or until cauliflower mixture become dry.
Add cilantro and mix well. Turn off the gas and keep it for cool down.

 



Now knead the dough like any normal parantha dough.


Now Make the parantha.
Heat Tawa or skillet for cooking the paranthas.

Take a normal ball from dough. Divide into two equal part . Roll it one by one . It will be good if size is equal for both part.
Spread the cauliflower mixture on the one part. and cover it with another part. Press it gently .
Sprinkle some flour over it and and roll it lightly. (Don't force on the rolling pin and don't too much roll).

 

 
 

Then cook the parantha on the skillet on medium gas until it become crispy .



Tips :-
1) Dough Should be soft (Neither sticky nor firm)
2) While stuffing , mixture should be cool down.

If you like it please like my page as well

https://www.facebook.com/IndianTummy?fref=ts

Instant Dal Poori or Bedmi Poori or Badai

Dal Poori or bedmi poori is yummy poori which served with Watery aloo  and dry sweet pumpkin .
Dal poori can be make with Moong dal or urad dal.
My instant dal poori recipe ..no soaking 

                                



                                               



Ingredients

2 cup wheat flour
1/2 cup oil
1 tsp salt


1 cup Yellow Moong dal (or you can use Urad dal)
1 tbsp fennel powder
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp Garam Masala
1 tsp salt

1/2 cup water or required to make dough

oil for deep fry

Method

Grind the moong dal in a grinder or any spice grinder.
Make coarse powder (we don't want fine powder)

Take a bowl, add all dal powder and wash it.



Add all spices and mix well.

Now take flour , add salt and oil and mix well.
Mix the dal powder into flour and mix well.

Add water slowly and knead the dough like any other poori dough (Dough neither should be firm nor smooth)

.

 

Roll like it puri, and deep fry on medium gas until it become crispy and brown in color.

Dal poori are ready.....
(my rolling skills little weak :)  )

Tips 

1) You can make with urad dal also or you can take half Urad dal and Half Moong dal....
2) Spices can adjust as per your taste.
3) You can also make pooris with the Maida flour (All purpose) instead of Wheat flour or can make with the half Maida or half wheat flour
4) While kneading dough , add water into the parts like add little water and mix well then add water and mix well.

If you like it please like my page as well

https://www.facebook.com/IndianTummy?fref=ts

Oats-spinach Triangle Parantha

One more healthy Parantha ...Oats-Spinach Triangle Parantha. Enjoy this parantha with chutney, or curry

For 5-6 Paranthas

Ingredients:-

3/4 cup wheat flour
1/2 cup Besan/Chickpea/ Gram Flour
1 tsp salt
1 cup oats meal or oats powder
1 cup Spinach Puree
1 tsp green chili and ginger paste
Water as needed to knead the flour

Method:-

Blend spinach in a blender and make puree
Grind Oats in a grinder and make Oats powder
Mix Wheat, Besan, oats, salt ...and mix well.
Add green chili and spinach puree and mix well. Knead the dough
Add water as needed to knead the dough.
Dough is ready. Keep aside for 20 minutes.

 

Divide the dough into equal parts.
Roll the parantha as per your choice. Here I am presenting Triangle Parantha
Take the ball. Roll into circle then turn from one side and again turn. Now roll the parantha, it will become triangle shape.

 

Cook the parantha on skillet by using less oil.

Your oats Spinach triangle Paranthan is ready.

If you like it please like my page as well

https://www.facebook.com/IndianTummy?fref=ts