Live A Pure Life

Khata Vada/Desai Vada/Milo Fritters

imageThis vadas (fritters) are crispy, soft and tasty. Like to enjoy cold/hot with tea. Also known as desai vada because traditionally this recipe made in Desai community of South Gujarat. Like to make during occasion shitla satam, kali chaudas and in long journey. So thought to be sharing this recipe. If you want gluten-free version then you can replace wheat flour with chick-pea flour (besan).

Ingredients

  • Jowar(Milo/sorghum) Flour 1and ½ cup
  • Wheat Flour ½ Cup
  • Rice Flour 1 Tbsp.
  • Fenugreek(Methi) Seeds 7-8 (slightly roasted and crushed)
  • Sesame Seeds 1 tsp.
  • Yogurt 1 Tbsp.
  • Baking Powder ¼ Tsp.
  • Oil 2 Tbsp.
  • Spices
  • Green Chilli and ginger Paste 1 Tsp.
  • Chili Powder ¼ Tsp. less or more according to yr taste
  • Brown Sugar ¼ Tsp.
  • Hing 2 Pinch
  • Turmeric Powder ½ tsp.
  • Salt to taste

Method

  1. Take all flour in medium size bowl; add yogurt and 1 Tbsp. of oil, baking powder and crushed fenugreek seeds and sesame seeds.
  2. Warm one cup of water and add it to flour mixture. Mix it thoroughly with hands. Make a thick batter. Add more water if required.
  3. Leave it for 12-16 hours for fermentation with lid of vessel.
  4. Add 1 Tbsp of oil and all spices listed. Add water if required.
  5. Take oil in pan for deep fry and heat it. Pour a spoonful of batter in round shapes.
  6. Deep fry on medium to high flame till it becomes golden yellow in color all the sides. Drain on an absorbent paper.
  7. Desai vada is ready to serve, best with Tea, Puri etc.
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Khajali Puri (Fried Flaky Biscuits)

imageThis Khajali Puri is similar as Khaja, easy to make, flaky, tasty, I am always making during summer time or in travelling. You will enjoy Khajali Puri with mango pulp and shrikhand or with a tea. Good to make for student who living in hostel.

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Ingredients 

  • Semolina Fine 1 Cup
  • All Purpose Flour (Maida) 1 Cup
  • Oil or Ghee(clarified butter) ¼ Cup (I used Sesame oil)
  • Cumin Powder or seeds ½ Tsp.
  • Black Pepper Powder 1 Tbsp or ½ Tbsp.Black Pepper and ½ Tbsp. White Pepper Powder.
  • Salt to taste
  • Turmeric Powder 1/2 Tsp.
  • Oil for deep fry

Method

  1. Mix both flours together.
  2. Add all ingredients except oil for deep fry.
  3. Mix them well into the flour.
  4. Add little by little water to make little hard dough.(little harder than paratha dough).
  5. Divide dough to make small thin rounds.
  6. Pick on both sides with a fork or end of roller.
  7. Deep fry in hot oil in low medium heat till a light browning appears.
  8. Drain and cool completely before storing.




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Fafda( Crunchy Chickpea flour stripe)

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Fafda is a favorite street food in Gujarat. and loved by all young, adult and kids. Fafda and Jalebi makes great combination. On family demand I made today and here you go for recipe-

Ingredients

  • 2 cup besan ( gram flour)
  • 1/2 teaspoon baking soda( Papad Kharo)
  • 1/2 teaspoon ajwain (carom seeds)
  • 1 teaspoon pepper, finely ground
  • 3 tablespoon oil
  • Salt to taste ½ teaspoon
  • A pinch of asafetida
  • 1/8 tsp. turmeric(haldi)
  • water 1/2 cup

Method

  1. Crush carom seed with mortar and pestle. Shift flour. Mix baking soda (papad kharo) and salt into  warm water.
  2. In a large mixing bowl add flour, carom seeds, black pepper crushed, salt, Hing, oil.
  3. Mix all the ingredients well with hands and knead the flour with warm water(1/2 cup).
  4. Flip, turn and punch the dough for 6-7 minutes. Leave the dough for half an hour.
  5. In a frying pan heat the oil. Make soft ball size balls from dough. Use slight oil to grease your palm so dough does not stick.
  6. There is a traditional way to make Fafda but I am making with plastic Ziploc bag.
  7. Cut close part of Ziploc bag. Cover small flat surface with one plastic, spread little oil on it and put dough ball on t. Cover dough with another plastic and roll with rolling pin. Roll carefully to little thinner than paratha or as your desire thickness.
  8. make it rectangle and then make 4-5 straight cuts.
  9. Carefully pick up one piece at a time and drop in hot oil carefully. Fry 4-5 pieces at a time on medium heat. Fry till both the sides are slightly golden and cooked properly.
  10. Serve with chutney.
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Pan Flat Bread

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Ingredients #

  • 1 cup roti (chapatti) flour or whole wheat pastry flour
  • 2 teaspoons ghee or oil
  • ¼ teaspoon ajwain seeds ( carom seeds / bishops seeds)
  • ¼ teaspoon cumin seeds powder
  • ¼ teaspoon baking powder
  • ¼ cup yogurt
  • Salt to taste
  • Ghee or oil for frying

Method #

  1. Mix ghee and flour with your fingers.
  2. Add ajwain seeds, cumin seeds powder, salt, baking powder and mix well.
  3. Add yogurt and knead dough until smooth and even.
  4. Divide dough into four to five balls. Roll out one ball to a 4-5 inch circle.
  5. Heat a fry pan or tawa over medium heat.
  6. Add ½-1 spoon of ghee and fry bread on both sides until light brown.
  7. Press it down with a skillet to make it puff up.
  8. Repeat with the rest of the balls.
  9. Serve warm. Great with curry, soup or salad.

 

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Home Made Tortilla #

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Ingredients # 

  • ½ cup Corn flour or Maseca (Masa corn)flour
  • ½ cup whole wheat bread flour ( Roti Atta)
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • ¼ teaspoon ajwain seeds ( carom seeds or bishops seeds)optional
  • ½ cup hot water

Method #

    1. In a bowl mix the corn flour, whole wheat flour, oil, salt, and carom seeds.
    2. Pour hot water over the flour and wait a few minutes, until the flour has absorbed water and has cooled to lukewarm.
    3. Combine the dough until rough dough comes together.
    4. Lightly grease the bowl and knead for about two minutes.
    5. Let it rest for 10-20 minutes.
    6. Divide dough into 6-10 balls (depends upon the thickness you want).
    7. Lightly sprinkle flour under rolling board to avoid sticking.
    8. Roll each ball into a circle.( about 10-12 inch).
    9. Heat a pan on medium heat and grease lightly.
    10. Drop one dough circle into the pan and let cook until bubbles form about 1 minute.
    11. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
    12. Wrap tortilla in a towel and serve warm.
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