Nothing like a tasty, spicy snack piping hot, straight from the kadai or frying pan on a winter morning, along with the breakfast tea or coffee. There are plenty of such easy to make and quick to serve types, it is the mood to eat a particular favourite that decides the recipe.
Yesterday was my day for hot vegetable cutlets and lip-smacking Khajoor ki chutney (dates chutney). The taste lingers and still feeling unsatisfied, I could go for it once again towards the end of the week. Let’s see how it is made.
Here is how we make them.
- Take flour in a fairly large bowl, add some water and stir it till it becomes a solution with some thickness that can drip.
- Add black pepper and salt in the solution. Keep aside for about 20 mins.
- Keep the potatoes boiled and allowed to cool. Peel off the skins, break finely with hands. Mind you do not try when it is hot, could burn the fingers.
- In this bowl of mashed potatoes, put in all the vegetables (carrot, cabbage, capsicum, cauliflower, chillies) and also put the masalas or ground spices on top.
- Mix the lot into a fine round mass like we do for dough for chappatis. (known as pitthi)
- Take a small lump about the size of a lemon and shape it into one of 2” length, 1 ½ “ wide and about ½” thick.
- Keep on a plate and likewise do for the entire mass of pitthi or dough.
- Put some oil in a frying pan for frying. Heat it.
- When it is sufficiently hot, take one shaped piece, dip it in the flour solution kept in the bowl and put in the frying pan. Likewise take three or four more pieces and pt them also in the frying pan after dipping in the flour solution. (See that the excess flour solution drips off the dipped piece covered with it sufficiently before putting in the frying pan to get uniform feel)
- Deep fry brown to golden brown both sides.
- Lay on large plate or tray covered with paper napkins to soak away the excess oil.
- Do likewise for all.
- Enjoy hot with some sauce or chutney.
Courtesy – www.nishamadhulika.com
Here is what we need.
- Maida flour (very finely ground wheat flour) – 100 gm. (a small bowl)
- Potatoes (boiled) – 250 gm
- Carrot – 2 medium sized ones grated
- Capsicum – 2 (finely cut)
- Cabbage – 1 small bowl(finely cut)
- Cauliflower – 1 small bowl (finely cut)
- Green chillies – 3 to 4 small to medium (finely cut)
- Black Pepper – ¼ spoon (small)
- Ginger – small to medium length piece (finely cut)
- Fresh Coriander – half a small bowl and finely cut
- Coriander powder – 1 spoon (small)
- Red Chilli powder – ¼ spoon (small)
- Garam Masala – ¼ spoon (small)
- Aamchur powder – ¼ spoon (small)
- Salt to taste – ½ to ¾ spoon
- Oil for frying
People have it with tomato sauce or some form of chutney. I happened to have Khajoor Ki Chutney (Dates Chutney) handy. The combination is just out-of-the-world. Tangy and lingering taste, that keeps you pining for more. Let’s see how Khajoor ki Chutney is made.
Khajoor ki Chutney
The ummm….. waaaaaaaah chutney for chaat and similar recipes.
Here is how we make it
- Take the dates and tamarind separately and wash them thoroughly. Put them together in a pressure cooker.
- Add the jaggery and also a cup of water to it.
- Pressure cook for up to 2 whistles.
- Allow the steam to escape.
- Then blend this mixture in a mixer into a smooth paste.
- Strain the mixture through a large sieve.
- Take in a medium sized bowl. Add 1 ½ cups water, chilli powder, cumin seeds powder, salt. Mix thoroughly.
- Store in air tight container. Keep in refrigerator.
- Use this tasty preparation as additive as and when needed.
Here is what we need.
- de-seeded dates (Khajoor or Khajur) – 1 cup
- de-seeded tamarind (Imli) – 2 tbsp
- grated jaggery – ½ cup
- chilli powder – ½ tbsp
- cumin seeds (jeera powder) – 1 tbsp
- salt to taste
courtesy – www.tarladalal.com