Spicy Notes

Methi Thepla

“Methi Thepla”

Methi Thepla is a popular Gujarati Flatbread made with Whole Wheat Flour and Fresh Methi leaves (Fenugreek) along with spices. These Theplas are very easy to make and can be stored for 3-4 days, making it a great snack option while travelling. The best thing about these are that you could have it at any time be it breakfast, lunch or dinner or even as snack in between meals.

Methi is a wonderful gift of nature which is very commonly used in Indian kitchens, either as a leaves, fresh or dried or in the form of seeds.  Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids which impart numerous health benefits, Its believed that consumption of methi post pregnancy helps lactating mothers, is beneficial for controlling blood sugar levels, reduces cholesterol, aids in digestion and not to forget is also used as a home remedy for acne and hair problems. 

Though methi has so many health benefits, still many of us avoid eating this wonder herb because of its bitter taste. Methi theplas are for sure one of the best ways of including methi in our day to day diet apart from other preparations like Whole wheat Methi buns, Methi mutter paneer, Palak methi aloo ke subzi, Methi chicken.

In fact these theplas are one of the best ways of including fresh methi leaves specially for kids who are fussy about green vegetables but love to have parathas.

Ingredients

Whole wheat flour (Aata) – 2 cups
Yogurt / Curd – 2/3rd cups
Fresh Fenugreek leaves (methi) – 1 cup
Green chillies, chopped – 3-4 (optional)
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Roasted cumin powder – 1/2 teaspoon
Asafoetida – 1/4th teaspoon
Sesame seeds – 1 tablespoon
Carrom seeds – 1/2 teaspoon
Salt to taste
Oil – 1 tablespoon

1/2 cup oil to roast the theplas

Method

Clean the methi leaves, wash and finely chop them. I like to use the stem finely chopped as it adds extra fiber to the theplas, however you could discard them if you feel that they are really hard.

In a large mixing bowl add flour, spice powders, carrom seeds and sesame seeds mix well and add the chopped methi leaves, chopped green chillies and curf along with salt. Mix all ingredients well until it resembles a crumble.

Carefully add water and knead into a firm pliable dough apply some oil and let the dough to rest for 15 to 20 minutes.  Apply some oil on your palms and divide the dough into small lemon sized balls (approximately 16- 18).  

Heat a tawa or skillet and on the other side start rolling out the theplas. Taake one ball at a time flatted and dip in some dry flour and roll into 6-7 inches diameter thin theplas.
Place the rolled thepla on the hot tawa,let it cook for 30-40 seconds and once small blisters start appearing flip and cook the other side apply some oil and spread evenly on the first side, flip once again and apply oil to the second side and cook evenly on both sides until well done and small brown spots start appearing. 
Serve hot or cold along with your favourite pickle or curd. we love to have it with Chunda along with a hot cup of tea.

Notes:

A lot of people use besan along with aata to make the theplas, which I feel is fine when you have the theplas fresh, but if you plan to store them for a longer time or carry them while you are travelling,  its always better to avoid the besan as it tends to make the theplas dry.
While making the dough ensure that the dough is firm, soft dough makes it difficult to roll out the theplas and if the dough is too hard then the theplas turn out dry.
To keep the theplas softer for a linger duration apply a small amount of ghee or butter on one side of the thepla soon after you remove it from the tava.
Ensure that you allow the theplas to cool down to room temperature before you pack them.
Methi leaves are easily available but if you don’t have them or are unavailable then you could  replace it with dry methi leaves or Kasoori Methi.
If using dried methi leaves reduce the quantiy to 1/3rd of the fresh ones, as  dried herbs are stronger in flavor than the fresh ones. 
A lot of people like to add sugar to the thepla dough, I have not added, however if you wish you could add around a teaspoon of sugar.

Chunda / Chundo – Gujarati Mango Pickle.

“Chunda / Chundo – Gujarati Mango Pickle” 

Chunda or Chundo – A Traditional Gujarati Mango Pickle made with Raw mangoes. Its sweet, its sour and hot too… This recipe is from my mom who actually learnt it from my Massi (my mom’s sister), who had amazing Gujarati neighbours….in fact she called them her extended family.  Most of the Gujarati recipes which I know have been passed on through her and my friends in Mumbai.
Its one of the most simple pickle recipe which I know, grated raw mangoes, combined with sugar, salt and spices… The best thing about these are that they can be prepared over stove top and are fast too.
As this recipe has been passed on from massi to mom and now to me I am sure mom must have done some changes to the original but trust  me its just too good…and worth trying.

Ingredients

Raw Mangoes – 5 (Approximately 500 grams)
Salt – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Sugar – 2 1/2 cups (Adjust sugar as per taste)
Red chilli powder – 1 teaspoon (really hot ones)
Roasted cumin seeds powder – 1 1/2 teaspoon

Method

Soak mangoes in water for half an hour, wash thoroughly and peal  and grate then.

Place the grated mangoes in a large mixing bowl, add salt and turmeric powder, mix well, cover and let it marinate for 2-3 hours. (If possible keep it in sunlight)

Once the mangoes have marinated for almost 2-3 hours, you will see that they have released some water, don’t worry and don’t discard the water. Transfer the marinated Mangoes to a cooking pot and add sugar 2-3 tablespoons at a time and keep mixing until the sugar has combined well.

Place the pot on medium heat and stir constantly until all the sugar has melted and bubbles start to appear. Reduce the flame to low and red chilli powder, mix well and continue cooking on low flame. Keep stirring continuously as this is the most crucial stage, continue cooking until the syrup reaches the one string consistency. You might feel that the syrup is a bit runny but don’t worry urn off the heat, as once it starts cooling it will attain the desired consistency. Also remember over cooking will result in crystallization of sugar.

Let it cool down, then add roasted cumin powder and mix well. Once its cooled down completely and is at room temperature, store it in clean and airtight glass jar.
Chunda is ready to serve. A perfect accompaniment for Theplas, Savory Parathas and Masala Puris.
Notes
To make Chunha or Chundo please use firm Raw Green mangoes which are very sour and have a greenish white pulp, never use the ones which are yellowish in colour.
Chunda can be stored up to a year in room temperature if kept in an airtight jar and as my grandma says never use a wet spoon to take out pickles.
I have shared the stove top method of making chunda but mom also makes it the traditional way, which is simple but takes more time.
Please check seasoning and adjust as personal preference.

Traditional Method – Once  the shredded mangoes have marinated well, she combines all ingredients together and fills them up in clean and sterilized glass jars, covers then up with muslin cloth and keeps it in sunlight every morning and would bring it indoors in the evening.  This process would take around 7-10 days for the pickle to be ready.
Knowing how impatient we were for the pickles she used to prepare a small batch of may be a kilo or so. Usually pickles at home are made in large quantity so that they could last for a year at least. 

Murgh Masaledar

“Murgh Masaledar”

Murgh Masaledar is is a spicy, tangy and very flavorful preparation of chicken. Marinated chicken, simmered in an onion and yogurt based gravy along with roasted aromatic Indian Spices.

Ingredients

Chicken,on bones – 800 grams (cut into 12 pcs)
Onion, sliced -2 medium
Onion small – 1 small
Garlic (fat ones) – 3-4
Coriander powder  – 1 tablespoon
Cumin powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Bay leaf – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 2 inch stick
Yogurt – 3 tablespoon
Kasuri Methi – 1 teaspoon
Ginger julienned – 1 teaspoon
Green chillies – 2-3
Oil- 3 tablespoon
Salt to  taste

For the Chicken Marinade

Ginger garlic paste – 1 1/2 tablespoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 1 tablespoon
Salt – 1 teaspoon

For Dry Roasted masala

Whole red chilli – 1
Whole coriander seeds – 1 teaspoon
Whole cumin – 1/2 teaspoon
Green Cardamom – 3
Cloves – 4
Cinnamon stick – 1 inch
Black Pepper corn – 5-6

Preparation

Clean and wash chicken.  In a large mixing bowl  add the crushed ginger garlic paste ,turmeric powder, garam masala powder , salt and lemon juice to the chicken  piece, mix well so that all ingredients combine well. Ensure each and every piece of chicken is well coated, cover and let it marinate for an hour or two in the refrigerator.
  

Secondly, dry roast all the ingredients under the “Dry Roast Masala” sub heading, once they start releasing the aroma turn off the heat, let the masalas cool for some time and grind them to a coarse powder. (Do read notes before roasting the spices)
Last but not the least make a paste of one small onion along with 3-4 cloves of garlic. Add the coriander powder, cumin powder, Kashmiri red chilli powder and turmeric powder to the onion garlic paste, mix well and keep aside.
Method
Heat around 1 tablespoon of oil in a heavy bottom pot or kadhai and add the marinated ckicken pieces and start frying until the meat turns opaque and the chick starts to get a nice golden colour. Don’t add the extra marinade while frying the  as this will increase the cooking time, reserve it for later use.
Heat around 2 table spoon oil in a kadhai, add bayleaf, green cardomon, cloves and cinnamon stick. As the spices start to release aroma add the sliced onion and fry till they start to turn golden brown.
Add the ground onion garlic and dry masala paste to the reserved marinade, mix well. Add the masala paste  to the fried onions, mix well and fry until oil starts to appear on the sides.
Add the dry roasted masala and mix well, fry for a minute or two. Transfer the masala to the pot of chicken, if required add a tablespoon or two of water and mix well ensuring that the fried chicken is well coated with the masala, check seasoning and adjust salt accordingly (We had added salt to our marinade).  Let this fry for 2-3 minutes.
Once the chicken and masala have been combined well add yogurt  along with crushed Kasuri Methi. Mix well, add around 1/4th cup of water, cover the pot  and let it simmer on medium flame for 3-4 minutes.
Add the ginger juliennes and slit green chillies, cover and cook on medium flame for another 2-3 minutes. Turn off the heat and let it stand covered for at least 10 minutes before serving.
Serve hot along with roti, Lachha Paratha or steamed rice.
Notes:
While roasting the spices do remember that each and every spice requires a different temperature for roasting. As the quantity of spices for this recipe is not too much so what we need to do is start with first roasting the coriander, followed by cumin and red chilli, then the rest of the spices. Do not over roast the spices all we need is to get rid of extra moisture. Hence as soon as the spices start releasing the aroma turn off the heat, let them cool and then grind in a clean dry grinder.
Also i suggest that you grind the ginger garlic fresh for the marinade as it has has more flavor and tastes better too.
Just before you start frying the chicken, mix the marinade well, pick up each piece and add to the hot oil in the pot, by doing we don’t end up adding the extra marinade and the chicken gets fried soon too. 

Kanda Batata Poha

“Kanda Batata Poha”

“Kanda Batata Poha” is a  traditional breakfast dish from the Indian state of Maharashtra.
As the name suggests its made from  “Poha” or “Flattened rice”, “Kanda” which means “Onion” and “Batata” which means “Potato” in Marathi.
 Poha is an extremely simple and easy dish, prepared with minimal spices yet very flavorful and nutritious. In fact its one of the most frequently made dish in our home, be it for breakfast,  packed lunch to office or just as a tea time snack in the evening.

Ingredients

Poha / Flattened riice – 1 1/2 cups
Onion, chopped – 1 medium
Potato, pealed and diced – 1 medium
Peanuts – 1/4th cups
Green chillies, chopped – 2-3
Curry leaves – 8-10
Green coriander, chopped – 4-5 tablespoon
Juice of one lemon
Mustard seeds – 3/4th teaspoon
Turmeric powder – 1/2 teaspoon
Salt to taste
Sugar – 1/2 teaspoon (optional)
Oil – 2 tablespoon.

Method

Wash Poha under running water, drain any excess water and let it stand for 10 – 15 minutes.

Heat about 1/2 table spoon of oil in a kadhai, just enough to grease and roast the peanuts until well done and the outer skin splits. Drain and keep aside

Heat the remaining oil in the same kadhai, add the mustard seeds, once they start to sputter add the curry leaves and the diced potatoes, mix well and fry for 3-4 minutes. Add the chopped onions fry until the onion starts to turn translucent add turmeric powder along with salt mix well. Add 2- 3 tablespoons of water, cover and cook till the potatoes are almost done.

Once the potatoes are almost done add sugar (if using) followed by chopped green chillies mix well and add half of the chopped coriander.( I like to add some fresh coriander at this stage cover and cook for a minute or so that the potato mixture also absorbs some of the coriander flavor)

Add the poha along with the roasted peanuts, mix well and cook for another 2-3 minutes. Remove from heat, add lemon juice,remaining chopped coriander and  mix well.

Enjoy hot along with a cup of tea.

Notes:

There are a couple of variety of poha available in the market these days thick ones as well as thin ones. I have used the thick ones as the thin ones turn mushy after washing.

I use a sieve to wash the poha , just put the poha in the sieve and wash it under running water for a few seconds. Remove and let it stand for 10 to 15 minutes it will become fluffy.
Never soak the poha or it will become mushy.

You must be wondering why have I added the onion after adding the potatoes, its because the potato would take more time to cook and i would fry the onion and then add the potato there are chances of the onion getting burnt.
Do adjust the quantiy of lemon juice as per personal taste.

Tauk Dal (Raw green mango cooked in Red lentil or masoor dal)

“Tauk Dal”

“Tauk dal” Tauk is a Bengali word which means sour, a simple yet flavorful preparation of Masoor dal or red lentil along with Raw mangoes.
Having grown up in Kolkata, Tauk dal or “Aamer Dal” as its commonly known, is one of those dishes which Mom used to prepare very frequently during the summer months. A summer speciality!!! Light and soupy dal which can be enjoyed with simple steamed rice….or just enjoy it cool 🙂 as a soup.

Happy Summers 🙂

Ingredients

Masoor Dal (Read Lentil) -1 cup
Raw green mango – 1 medium
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon (optional)
Salt to taste
Paanch phoran -1/2 th teaspoon
Whole red chillies – 2-3
Mustard Oil -1 tablespoon

Method

Clean wash and soak Masoor dal for 15 minutes. Peal and cut mango, lengthwise into 6-8 pieces.

Take about 3 cups of water in a pressure cooker add the turmeric powder and red chilli powder, soaked masoor dal along with raw mango and salt, bring it to a boil. Pressure cook the dal until 2 whisles.

Allow all the steam to escape before you open the pressure cooker. Heat oil in a wok or small frying pan, add Paanch phoran and dry red chillis, once the spices start to pop and release aroma, carefully pour it over the cooked dal.

Enjoy hot along with steamed rice 🙂

I served it along with seamed rice and Kurkuri bhindi.

Notes:

I have made this dal using Masoor dal but you could prepare it with Moong dal or Arhar /Toor dal.
I have  pressure cooked the dal but you could also make it in an open pot. If making it in open pot, add the mangoes once the dal has cooked 50 % or it will get too mushy.
Using red chilli powder is optional if you dont want just use turmeric.
Masoor dal is a very soft dal and gets cooked very fast and if over soaked it becomes mushy too, to avoid this just soak dal for 15 minutes and while cooking add a few drops of oil. My grandmom always adding oil while cooking the dal, as she says it prevents the dal from getting mushy….not sure about the science behind it, but going by her experience I always add afew drops of oil n trust me the dal never turns mushy 🙂
Also for the tempering, I have used mustard oil and Paanch phoran as that’s how Mom makes, it but if you don’t like the taste of Mustard oil you could replace it with any other oil which you commonly use and just give it a rye or mustard seed and red chilli tempering.

Green Peas N Tomato Rice

“Green Peas N Tomato Rice” 

Green Peas N Tomato Rice is a spicy and tangy preparation of rice. Its not only easy to cook but quite flavorful too, I have used chopped mint and coriander leaves which add freshness to the dish.
A great option for the lunch box and is loved by kids too.

Ingredients

Basmati Rice – 1 1/4 th cup
Green peas – 1 cup
Onion, chopped – 2 medium
Tomato, chopped – 4 medium
Tomato puree – 1 tablespoon
Green chillies, slit – 2-3
Ginger, julienne –  1 tablespoon
Mint leaves, chopped – 1/4 th cup (tightly packed)
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Green Cardamom – 4
Cloves – 5-6
Cinnamon – 1 inch stick
Bay leaf – 1
Whole cumin seeds – 1 teaspoon
Black pepper corn – 10-12
Salt to taste
Sugar – 1/4th teaspoon (optional)
Oil – 3 tablespoon

Method

Clean, wash and soak basmati rice in water for almost 20 – 25 minutes.

Heat oil in a heavy bottom pan or pot, add all the green cardamom, cloves, cinnamon stick, bay leaf, cumin seeds and black peppercorns. Once they start releasing the aroma, add the chopped onion and fry until it starts changing colour (we do not want the onion to be brown it should be just translucent).

Add the chopped tomatoes and mix well, red chilli powder and turmeric powder mix well and fry for 2-3 minutes and add the tomato puree and sugar (optional) fry until oil starts leaving the sides.

Add the green peas and salt, mix well cover and cook for 4-5 minutes, stirring occasionally (if required add 2- 3 tablespoons of water this will prevent the masalas from sticking to the bottom of the pan).
Add two and a half cup of water and bring it to a boil.

Once the water starts boiling add the drained rice, mix well and add garam masala powder and let it cook. Once the rice is cooked almost 80% , add the chopped mint leaves along with slit green chillies and ginger juliennes. Cover and cook for another 2-3 minutes or until the rice is well done.
Once the rice is ready let  it stand for at least  10-15 minutes before you serve. This will help the the green chillies, ginger and mint leaves release there flavors and blend with the rice.
Garnish with chopped mint leaves and ginger juliennes, serve hot, along with Boondi ka raita , Green coriander chutney or just with plain curd.
Enjoy:)
Notes:
I have used an open pot method for cooking but you could easily prepare it in a pressure cooker or a rice cooker.
If at any point while cooking the rice you feel that it is sticky or will turn mushy just add a teaspoon of lemon juice, this will prevent the rice from sticking.
Also I have added 1/4th teaspoon  of sugar, this helps in balancing the sourness of the tomato and also enhances the colour of the dish.
I have used the green peas to  the masala and then cooked but if you like you can boil the peas with some salt and add to the masala. In that case don’t discard the water, you could always use it for cooking the rice.

Kurkuri Bhindi

“Kurkuri Bhindi”

“Kurkuri Bhindi” or “Crispy frried Okra” is a very easy and simple recipe, “Kurkuri” is a Hindi word which means crunchy or crispy and “Bhindi” is the Hindi name for Okra.  Golden fried, thick juliences of bhindi coated with assorted indian spices and besan is a treat for all bhindi lovers.
You can serve it as a snack or as a side dish with dal chawal, curd rice or chapati. However you serve it I’m sure they will disappear in minutes 🙂

Ingredients

Bhindi /Okra / Lady finger – 250 grams
Besan – 1/4th cup
Red chilli powder -1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 th teaspoon
Dry mango powder -1/2 teaspoon
Ajwain / carom seeds – 1/4th teaspoon
Lemon juice – 1 tablespoon
Salt to taste
Oil for frying the bhindi’s

Methhod

Wash and pat dry the bhindi on a kitchen napkin. Trim the ends and slice the bhindi vertically and further slice it into strips.

Place the bhindis in a mixing bowl and add all the dry masalas one by one along with salt and lemon juice, mix well and let it stand for 5-10 minutes.

Add the besan and mix well, ensuring that each and every piece of bhindi is well coated with besan.

Heat enough oil in a kadhai and deep fry the bhindi’s until golden brown. Drain and keep on absorbent paper.

Serve hot along with Rotis or enjoy it with simple dal chawal.
Notes
Its very important to pat dry the bhindi before cutting or else the extra moisture will make it soggy.
Ensure that the oil is very hot before you start frying or else the bhindi will absorb a lot of oil and make it soggy.
Its always better to fry the bhindi’s in batches as they turn out really crispy.

Boondi Ka Raita

“Boondi Ka Raita”

Raita is one of the most common side dish to be served along with any meal, mostly along with rice preparations like Biryani or Pulav….tough I would love to have it anytime even with Dal chawal, Jeera rice or even along with Paratha.
Boondi Raita is one of the easiest and fast to make raita, all you need is Khara or Namkeen Boondi (savory variety), yogurt / dahi and a few spices which are easily available at our homes.
Boondi is basically tiny deep fried balls made with bengal gram flour or besan. Boondi is easily available across the counter at any Indian supermarket.  

Ingredients

Boondi – 1 cup
Yogurt / Dhai – 2 cups
Roasted cumin powder – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Black salt (Kala Namak) – to taste
Water – 4 cups (to soak and soften the boondi’s)

Method

Heat water in a pan over stove top or in a microwave. Add  boondi to warm water and let it soak for 7-10 minutes or until they soften, drain water and slightly press between your palm to remove any to remove any excess water. Keep aside.

In a large mixing bowl add the yogurt along with roasted cumin powder, red chilli powder and black salt. Mix well using a whisk, check the seasoning adjust accordingly and add the boondi, mix well.

Serve cold or at room temperature along with Chole Pulav, Aloo muttar ke tahiri, Chicken Pulao,  Soya chunks dum biryani or any rice based dish like biryanis, pulavs.

Notes

Do not over soak the boondi, or else it will get very mushy.
If your yogurt is thick then add some water to adjust the consistency.
Please adjust the seasoning as per personal taste.

Vegetable Seekh Kabab

“Vegetable Seekh Kabab”

Vegetable Seekh Kabab is one of the most popular vegetarian appetiser to be served at any party or even prepared at home for a get together. Usually kababs are a non vegetarians delight, juicy marinated   chunks of meat or mince roasted over charcoal fire giving it a smokey flavor, but when it comes to vegetarian kababs, they usually lack moistness and flavor, turning dry due to a lot of binding agent .

I had been trying a couple of options of vegetable kababs for quite some time and after a couple of permutations n combination, I finally ended up with this one which was moist juicy and did have flavor of vegetables. I have used paneer to keep the kababs moist, potato and cornflour for the binding, mint leaves, green chillies, ginger and garlic add freshness and flavor, along with simple seasoning.

Here is the recipe which is very easy and can be made quickly and am sure will be loved by all.

Ingredients

Mixed vegetables, chopped – 1 cup (I have used carrots, french beans, green peas)
Paneer / cottage cheese – 1/2 cup
Boiled potato, mashed – 2 medium
Green chillies – 3
Ginger – 1 inch piece
Garlic – 3-4 cloves
Fresh Mint leaves – 1/4 th cup
Cornflour – 2 tablespoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Chat Masala – 1 tablespoon
Oil for shallow frying
Bamboo Skewers – 12-14

Method

Place the chopped vegetables, ginger, garlic, green chillies, mint leaves and paneer in a food processor and mince them.( If you don’t have a food processor then you could grate the carrot, finely chop the french beans and grind the green peas in the chutney attachment of your regular mixer to grind coarsely.)

In a large mixing bowl add the minced vegetables, mashed potato, garam masala powder, salt and cornflour, mix well ensuring that all ingredients come together. The corn flour and mashed potato will help the vegetables bind together so they can be shaped into kababs. 

Once the Kabab mixture is ready, divide equally into lemon sized balls (approximately 12 – 14 ). Wet your palms and shape each of them onto individual bamboo skewers to form kababs ensure that you press the ends firmly, so that they dont fall apart. (Very important if you are using bamboo skewers please soak them in water for at least 2-3 hours before using using or they will  tend to burn)

Heat oil in a shallow non stick pan, place the kababs on it, reduce the fame to moderate and cook, keep rotating the skewers at intervels so that the kababs are well done on all sides and get an even and a nice golden brown colour.

Once the Kabaks are well done on all sides, Drain and keep aside on absorbent paper and sprinkle some chaat masala.

Serve hot along  with freshly made salad and Green coriander chutney or Ketchup.
Notes:
Before you mince the vegetables ensure that they are completely dry, I suggest once you have washed the vegetables just pat dry them using a vegetable towel.
Ensure that the potato are well mashed and there are absolutely no lumps as these would make the kabab fall apart.
Very important if you are using bamboo skewers, please soak them in water for 2-3 hours or more if possible before using or else they tend to burn.
Before you start frying the kabab please test one first as we need to be sure that the binding is right and the kabab does not fall apart, if required add a tablespoon of corn flour.
Add the chaat masala as soon as you remove the kabab from the pan as they are hot and can absorb the flavor well.
Last but not the least, usually kababs are roasted or grilled on charcoal fire, but not all of us have grills at home and that should’nt stop us from making kababs :), hence I have shallow fried them. But if you have a grill at home then just grill the kababs. however you make them over the grill or shallow fried I am sure you and your loved ones will enjoy these. 

Sabudana Vada

“Sabudana Vada”

“Sabudana Vada” is a traditional deep fried snack very popular in the Maharashtra, in Western India.
These deep fried vadas are very crunchy on the outside and have a really soft core, usually served along with Green coriander chutney and a cup of hot tea.
Not to forget Sabudana Vada is also a preferred snack during religious fasting /vrat/ upvaas.

Ingredients

Sabudana – 1 cup
Potato, boiled – 2 medium
Peanuts, roasted – 1/3rd cup
Green chillies, medium hot, chopped – 2-3
Ginger, grated – 1 teaspoon
Yogurt / Dahi – 2 tablespoon
Salt to taste
Oil for deep frying

Method

Rinse sabudana well with water, add yogurt to the washed sabudana, mix well and add enough water ensuring that the sabudanas are well immersed and let them soak overnight or at least for 5-6 hours. Once the sabudana have been soaked well they will absorb all the water and swell up and turn soft.

Dry roast the peanuts in a kadhai or pan until well roasted and the skin starts to split. Transfer onto a kitchen towel and let it cool, discard the skin and grind it coarsely.

Peal and mash the boiled potatoes ensuring no lumps are there. 
In a large mixing bowl add the soaked sabudana, crushed peanuts, boiled mashed potatoes, grated ginger, chopped green chillies and salt. Mix well until all ingredients are combined and come together.

Divide the sabudana mixture into 12-14 equal portions (approximately the size of a lemon) apply some oil on your palms and shape them the vadas, and keep aside. 
Heat sufficient oil in a kadhai, carefully slide the vadas into the hot oil and fry on both sides until they turn golden brown. Drain using a slotted spoon and keep on absorbent paper.
Serve hot along with Green coriander chutney, ketchup or curd.
Enjoy 🙂
Notes 
Sabudana Vadas are best made with the larger variety of sabudana,so do not use the fine variety.
Be careful while soaking the sabudana as adding too much water makes them mushy and difficult to handle.
I usually use around a cup n quarter of water for a cup of sabudana and it turns out fine.
I have used yogurt while soaking the sabudana as it adds flavor to the vadas.
You could add around 3 tablespoon of freshly chopped coriander to the vada mixture, I have avoided this since i was serving the Vadas along with Green coriander chutney.
While frying the Vadas ensure that you dont over fry them as they tend to turn brown and get a bitter taste.
If you are preparing Sabudana vadas for Fasting please use Sendha Namak or rock salt instead of regular table salt. Sendha Namak is a kind of salt used in making food for fasts.