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-Aloo (Potatoes)

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Loaded Mirchi Pakora

Ingredients Loaded Mirchi Pakora:

1. Potato Filling:

-Aloo (Potatoes) boiled & cubes 3-4 medium

-Imli pulp (Tamarind pulp) 3-4 tbs

-Namak (Salt) ¼ tsp or to taste

-Lal mirch (Red chilies) crushed 1 tsp

-Chaat masala 1 tbs

-Kashmiri Lal mirch powder (Kashmiri red chili powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Sabut Dhania (Coriander seeds) crushed 1 tsp

2. Pakora mixture:

-Hari moong daal (Whole green gram) boiled

-Pyaz (Onion) chopped

-Tamatar (Tomatoes) deseeded & chopped

-Hara dhania (Fresh coriander) chopped

-Chaat masala

-Dahi (Yogurt) whisked

-Nimco sev

-Lal mirch (Red chili) crushed

-Baisan (Gram flour) sifted 1 & ½ Cups

-Lal mirch powder (Red chili powder) ½ tsp or to taste

-Namak (Salt) 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Baking soda ½ tsp

-Zarda ka rang (Orange food color) ¼ tsp

-Water ¾ Cup or as required

-Hari mirch (Green chilies) large 28-30

-Cooking oil for frying

-Chaat masala

Directions:

1. Prepare Potato filling:

  1. – In a coliseum add boiled potatoes & crush well with the help of a lecher.
  2. – Add tamarind pulp, swab, red chili crushed, chaat masala, Kashmiri red chili grease paint, cumin seeds, and coriander seeds & blend well also set away.

2. Prepare Pakora mixture:

  1. – In a coliseum add gram flour, red chili grease paint, swab, carom seeds, incinerating soda pop, and orange food color & blend well.
  2. – Gradationally add water & whisk well to make thick batter( 3- 4 twinkles), cover & also rest for 15- 20 twinkles.
  3. – Make tear on green chilies & remove their seeds.
  4. – Stuff set potato filling in green chillies & set away( makes 28- 30).
  5. – Transfer set pakora admixture in a flagon and dip stuffed green chilies in the batter.
  6. – In a wok, heat cuisine oil painting and shindig on medium honey until golden brown.
  7. – Sprinkle chaat masala & serve with ketchup or chili garlic sauce.
  8. – Cut mirchi pakora from the center and place them on a serving plate. Add green lentil gram to it.
  9. – Now add onion, tomatoes, fresh coriander, chaat masala, yogurt, nimco sev & red chili crushed from the top & serve!

Kala Chana Aloo Chaat

Ingredients Kala Chana Aloo Chaat:

  • -Aloo (Potatoes) boiled & cubes 2 large
  • -Pyaz (Onion) chopped 2 small
  • -Tamatar (Tomato) chopped 2 large
  • -Hara dhania (Fresh coriander) chopped handful
  • -Lemon juice 2-3 tbs
  • -Hari mirch (Green chilli) chopped 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Reserved boiled chickpea water 3-4 tbs
  • -Imli pulp (Tamarind pulp) 4-5 tbs
  • -Reserved boiled chickpea water ½ Cup
  • -Kalay channa (Black chickpeas) 300g (soaked overnight)
  • -Water 5-6 Cups or as required
  • -Namak (Salt) ½ tbs or to taste
  • -Cooking oil 3-4 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp

Directions:

  1. – In a pressure cooker, add black chickpeas, water, and swab & bring it to boil.
  2. – Remove proletariat, close with lid & pressurechef on medium honey until tender( 15- 20 twinkles) also strain & reserve water for after use.
  3. – In a wok, add cuisine oil painting, and gusto garlic paste & blend well.
  4. – Add cumin seeds, coriander seeds, red chilli crushed, swab, and red chilligreasepaint & blend well.
  5. – Add reserved boiled chickpeas water, mix well & cook for a nanosecond.
  6. – Add boiled black chickpeas & blend well.
  7. – Add tamarind pulp, and reserved boiled chickpea water, mix well & cook for 2 twinkles.
  8. – Add boiled potatoes, onion, tomato, fresh coriander, bomb juice, and green chilli & give it a good blend.
  9. – Garnish with fresh coriander &serve!

Crispy Potato Rings

Ingredients for Crispy Potato Rings:

  • -Lal mirch (Red chili) crushed ½ tsp
  • -Chaat masala ½ tsp
  • -Cornflour 3 tbs
  • -Adrak paste (Ginger paste) ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Cooking oil for frying
  • -Aloo (Potatoes) boiled & cubes ½ kg
  • -Chawal ka atta (Rice flour) ½ Cup
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp
  • -Namak (Salt) ½ tbs or to taste

Directions:

  1. – In a coliseum, add potatoes & crush them well with the help of the lecher.
  2. – Add rice flour, black pepper grease paint, cumin seeds, swab, red chili crushed, chaat masala, cornflour, and gusto paste & blend well.
  3. – Add fresh coriander, mix well & let it rest for 15 twinkles.
  4. – Grease hands with cuisine oil painting, take a large volume of admixture & make a ball
  5. . – Place on the clean working face( greased with cuisine oil painting) & roll into a spherical shape with the help of win and cut into slices also cut into rings using a cookie knife.
  6. – In a frying visage, heat cuisine oil painting and shindig potato ring on medium honey until golden.
  7. – Serve with sauce or tomato ketchup.

Special Breakfast Omelette

Ingredients for Special Breakfast Omelette:

  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Andy (Eggs) 5-6
  • -Lal mirch (Red chilli) crushed ½ tsp
  • -Hari mirch (Green chillies) whole 3-4
  • -Hara dhania (Fresh coriander) chopped
  • -Cooking oil 2-3 tbs
  • -Pyaz (Onion) chopped 1 large
  • -Aloo (Potatoes) small cubes 2 medium
  • -Tamatar (Tomatoes) chopped 2 medium
  • -Namak (Salt) ½ tsp or to taste

Directions:

  1. – In a frying visage, add cuisine oil painting, onion & sauté until translucent. – Add potatoes, mix well & cook until light golden( 5- 6 twinkles)
  2. . – Add tomatoes & blend well, cover & chef on low honey until tomatoes are soft( 4- 5 twinkles). –
  3. Add swab, black pepper grease paint, mix well & cook for a nanosecond.
  4. – Add eggs one by one, red chilli crushed & green chillies, cover & chef on low honey for 6- 8 twinkles.
  5. – Sprinkle fresh coriander, cut into slices & serve with paratha & tea.