BATATA SEV / ALOO BHUJIYA

BATATA SEV / ALOO BHUJIYA

INGREDIENTS:-

Potatoes boiled peeled and mashed	4 medium sized / around 2 cups
Besan / chickpea flour	1 cup
Salt	T.T.
Red chilli powder	1 tsp
Haldi	1/4 tsp
Chaat masala powder	1/4 tsp
Black salt	1/4 tsp
Oil	for deep frying

METHOD:-

1. Finely mash the boiled potatoes. Make sure the mash is silky smooth.

2. To it add all the above ingredients except oil. Mix and mash well and knead to a dough ball. Cover and keep for 15 - 20 min.

3. Oil the sev press well. Use the plate with the smallest holes available.

4. Divide the dough into smaller portions and put into the press.

5. Heat oil for deep frying.

6. Press out the sev directly into medium hot oil in a circle.

7. Flip over and fry from both sides till it colours lightly and becomes crisp.

8. Remove and store in an air tight jar.

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SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy sweet diamonds are an any time delight.

SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

 INGREDIENTS

Melted vegetable fat / vanaspati ghee	½ cup or approx 50 gms
Sugar or jagggery	2 – 2 ½ cups
Maida / refined flour or wheat flour	4 cups
water or Milk	2 -2 ½  cups
Salt	½ tsp
Vegetable fat / vanaspati ghee	For deep frying

METHOD:

1.       Mix together the melted ghee, sugar, water or milk and salt. Keep for ½ hour and allow the sugar to dissolve.

2.       Bring this mixture to boil and then cool.

3.       Add in the maida little at a time and knead into dough. Allow to rest for 15 – 20 min.

4.       Divide into equal sized balls.

5.       Roll out into a chapati and cut into diamond shape.

6.       Deep fry in ghee till golden brown and crisp.

7.       Cool and store in an air tight container.

KHARE SHANKARPALE / SALTY SHANKARPALI ( TYPE 3 ) / खारे शंकरपाळे

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy diamonds are an any time delight.

They are made sweet or savory. Today I am sharing with you the savory version of shankarpale. Though here I have used carom seeds / owa / ajwain for flavor, you can substitute it with cumin / jeera.

KHARE SHANKARPALE / SALTY SHANKARPALE ( TYPE 3 ) / खारे शंकरपाळे 

INGREDIENTS

Maida / refined flour	3 cups
Owa / ajwain / carom seeds	1 tbsp
Salt	T.T.
Melted Vanaspati ghee / vegetable fat	¼ cup + for deep frying
Water	As req.

METHOD:

1.       Grind the carom seeds with a little salt to a coarse powder.

2.       To the refined flour add salt, the carom seeds powder and ¼ cup fat, add water as required and knead well to form a smooth dough.

3.       Consistency not hard and not too soft either, should be like chapatti dough.

4.       Allow the dough to rest for 30 min.

5.       If you find the dough too loose then just keep the dough in the fridge for 15 min,  that will firm the dough up a little.

6.       Divide the dough into balls, roll them out into thick chapatis.

7.       With a knife or a serrated cutter, cut the chapatti into diamonds, 1 inch X 1 inch. Increase or decrease the size to your preference.

8.       Arrange the diamonds on a plastic sheet or plate and allow them to dry for 5 – 6 hours.

9.       Turn them around and flip them over occasionally so that they dry up a little from outside.

10.   Heat the ghee for deep frying. When the ghee gets hot, lower the flame and allow the ghee to cool a little. When you no more see the ghee smoking then its approx. the right temp.

11.   Deep fry them in small batches on medium to low heat till it turns light brown.

12.   Remove on to absorbent kitchen paper.

13.   The colour of the shankarpale will deeped as they cool.

14.   When they are cooled, store in an air tight container.

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BHAJANI CHI KADBOLI / भाजणीची कडबोळी

Yesterday Diwali special, I shared with you the recipe for making Kadboli Bhajani .... today I am sharing with you the method for preparing Kadboli ... once your mix flour / bhajani is ready, then it is a fairly easy task of making the crispy Kadbol.

Kadboli Bhajani - https://paripoornapaksiddhi.blogspot.in/2017/10/kadboli-bhajani.html?m=1

BHAJANI CHI KADBOLI / भाजणीची कडबोळी 

INGREDIENTS

Kadboli bhajani / roasted mix flour	1 cup
Water	1 cup
Salt	T.T.
Haldi	¼ tsp
Red chilli pdr	1 tsp
Owa / ajwain / carom seeds	1 tsp
Oil	1 tbsp + for deep frying

METHOD:

1.       In a heavy bottomed pan bring the water to a boil. Add in the haldi, chilli pdr, salt, 1 tbsp oil ad carom seeds.

2.       When the water starts boiling switch off the flame.

3.       Immediately add in the flour and try and stir it in as much as possible.

4.       Cover the pan with a lid and leave it covered for atleast 30 – 40 min. at this point do not remove the lid at all.

5.       When the mix is still hot but manageable with bare hands knead it to form a dough.

6.       If you find the mix too dry and crumbly then sprinkle a little water to knead.

7.       Divide the dough into small balls. 

8.       Roll the in between your palms to form the shape of a rope. You can also do it on a clean smooth surface. 

9.       Now there are two ways of shaping the kadboli. One is by joining the two ends of the rope to create the shape of a loop. The other is by turning the rope around to create a spiral shape like a chakli.

10.   Heat oil for deep frying till smoking hot.

11.   Once the oil is hot, reduce the flame low and allow the temperature of the oil to reduce to such an extent that the oil no more smokes.

12.   Slide in 3 – 4 kadboli at a time and deep fry on a low flame.

13.   Initially there will be lots of bubbles seen as you add in the kadboli.

14.   As they get fried the bubbles will reduce. Fry them till the bubbles have died down to such an extent that there are only few formed.

15.   Remove on to a thick wad of kitchen tissue.

16.   When the kadbolis cool down they will get crisp and the colour will deepen a little.

17.   If you break open a kadboli, and you see its hollow from inside and crunchy crisp then a kadboli is well made.

18.   When they cool transfer to an air tight container.

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KADBOLI BHAJANI / कडबोळी ची भाजणी

Kadboli is a savory snack prepared especially during Diwali. It requires flour or Kadboli Bhajani which is made by roasting separately various grains and then grinding them all together to a fine powdery flour. Sharing with you all the method for preparing the Kadboli Bhajani.

KADBOLI BHAJANI / कडबोळी ची भाजणी 

INGREDIENTS

Tandool / Rice	¼ kg
Jwari / jowar / sorghum or white millet	100 gms
Bajri / bajra / pearl millet	100 gms
Gahu / wheat	100 gms
Moong dal /	100 gms
Chana dal / split Bengal gram	1 tbsp
Urad dal / split black gram	1 tbsp
Jeera / cumin	1 tbsp
Dhane / dhania seeds / coriander seeds	1 tbsp

METHOD:

1.       In the sequence the ingredients are given, dry roast all the ingredients separately till they change their colour a little and turn a light pink.

2.       Mix them all up and allow to cool.

3.       Grind them to a fine flour. Do it preferably from a chakki or flour mill.

4.       Use this kadboli bhajani to make Kadboli’s.

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TOMATO SEV

With Diwali round the corner its time for some festive Diwali munchies ... .. Tomato Sev

TOMATO SEV

INGREDIENTS

Besan / chana dal flour / gram flour	1 ½ cup
Baking pdr	½ tsp
Salt	T.T.
Red chilli pdr	½ tbsp.
Heeng / asafoetida	½ tsp
Oil	2 tbsp + for deep frying
Tomato puree OR Tomato puree Tomato ketchup	½ cup OR ¼ cup ¼ cup

METHOD:

1.       In a bowl mix together the besan, salt, chilli pdr, baking pdr and heeng.

2.       Heat 2 tbsp oil and add it to the besan and rub it in to form a crumbly mix.

3.       Add in the tomato puree and mix and knead it all together to form a soft smooth dough.

4.       Add little water if it is dry and does not come together to form a dough.

5.       Oil your hands a little when you give the final knead.

6.       Grease the sev press with a little oil. Make sure you use the large holed plate for it. Stuff it with the dough.

7.       Heat oil till smoking hot, then reduce the flame.

8.       When the smoke subsides directly hold the press onto the oil and press out the sev in the hot oil.

9.       When one side is done i.e. the bubbles around the sev subside a little, turn it over and fry the other side too.

10.   Remove onto absorbent paper and allow to cool.

11.   Store in an air tight container.

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