BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी

BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी 

INGREDIENTS :

AMTI

 

Garlic cloves	5 - 6 nos
Ginger	1 inch piece
Onion roughly chopped	1 no
Dry coconut / Khopra grated OR dessicated coconut OR fresh coconut	¼ cup
Tomato sliced	1 no
Coriander leaves	1 – 2 sprigs
Jeera / cumin seeds	1 tsp
Heeng / asafoetida	1/8 tsp
Curry leaves	1 sprig
Oil	2 - 3 tbsp
Dhania pdr / coriander pdr	1 tsp
Red chilli pdr	1/2 tsp
Malwani masala pdr	1 tsp
Garam masala pdr	1/2 tsp

BHAJJI

Chana dal	1 cup
Ginger	1 inch
Garlic cloves	5 - 6 nos
Green chillies	3 - 4 nos
Jeera / cumin seeds	1/2 tsp
Salt	T. T.
Coriander leaves	1 - 2 sprig

METHOD : 

1. Heat oil, add in the ginger, garlic and onions. 

2. Saute all well till the onions start browning.

3. Once the onions have browned well put them on the side of the pan and add the coconut in the centre.

4. Roast the coconut till it also starts browning and gives off a nice aroma. 

5. At this point add the tomato, mix all together the onion, tomato and coconut and allow the tomato to cook and soften.

6. Once it is cooked well, allow to cool and put it in a mixer jar. 

7. Add in the coriander leaves and grind all together into a smooth paste. Add little water if required while grinding. 

8. Now in a pan again heat 1 tbsp oil. Add in the jeera, heeng and curry leaves.

9. Pour in the ground masala. Saute the masala well till the excess moisture evaporates, the masala is fried well and it starts giving out oil again.

10. Add in coriander pdr, chilli pdr, salt, malwani masala pdr and garam masala pdr. 

11. Fry the masalas well.

12. Pour in 1 - 1 1/2 cup hot water and bring it to a boil.

13. Adjust consistency and the masalas as per your taste and preference. 

BHAJJI

14. Soak the chana dal in water for 1 hour.

15. Drain completly and add it to the mixer jar. Along with it add the ginger, garlic, green chillies and grind it all to a coarse but thick paste.

16. Now add in the jeera, salt and chopped coriander leaves and just pulse blend once till mixed. 

17. Remove it out into a bowl. 

18. Heat oil for deep frying and put spoonfuls of the ground paste. 

19. Deep fry till they turn a nice golden brown. Remove on to absorbant kitchen paper towel.

20. Just before serving drop the bhajjis in the boiling amti and serve immediately along with bhakri or steamed rice.

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AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

AMBAT CHUKA PATAL BHAJI / GREEN SORREL CURRY

Ingredients

Ambat chuka / green sorrel leaves	1 bunch
Chana dal / Split bengal gram	1 cup
Green chillies	3 to 4 nos
Large onion chopped	1 no
Ginger garlic paste	1 tsp
Red chilli pdr	1/2 tsp
Jaggery	1 tsp
Salt	T.T.
Coriander leaves	2 tbsp
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Jeera / cumin seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method

1. Pick and wash well the leaves. Shred them finely.

2. In a cooker add the chana dal, shredded leaves and chopped green chillies.

3. Pressure cook for 2 to 3 whistles till it gets soft. Switch off the flame and allow the pressure to release on its own.

4. Heat oil, add rai, jeera and haldi.

5. Add in the chopped onion and ginger garlic paste.

6. Saute till the onion starts to brown. Then to it add red chilli pdr.

7. Mash the leaves - dal well with the back of the spoon.

8. Pour this mashed mix onto the onions.

9. Add little water (around 1/2 to 1 cup) to adjust consistency if needed.

10. Add jaggery and salt. Bring to a boil. Sprinkle coriander leaves on top.

11. Serve hot with rice or bhakari.



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CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

CHAKWATACHI PATAL BHAJI / CHAKWATACHA GARGATA

Ingredients

Chakwat leaves / bathua	1 bunch
Toor dal / split pigeon peas	1/4 cup
Shengdane / Peanuts	1/8 cup
Tomato (chopped)	1 no.
Garlic cloves	3 to 4 nos
Scraped fresh coconut	1/4 cup
Green chillies	3 to 4 nos
Coriander leaves	2 tbsp
Salt	T.T.
Oil	3 to 4 tbsp
Rai / mustard seeds	1/8 tsp
Jeera / cumin seeds	1/8 tsp
Heeng / asafoetida	1/4 tsp
Haldi / turmeric pdr	1/4 tsp

Method -

1. Pick the leaves from the bunch. Wash them thoroughly and finely shred.

2. Add these leaves to the pressure cooker.

3. Along with it add in the toor dal, peanuts, tomato and 1 cup water.

4. Pressure cook for 1 to 2 whistles till it gets soft and mushy. Switch off the flame.

5. When the pressure releases mash the leaves and the dal together with the back of a spoon.

6. Grind together to a paste the coconut, green chillies and coriander leaves adding little water as needed. Reserve for later use.

7. Heat oil, add in the rai. When it crackles add in the jeera, heeng and haldi.

8. Add minced garlic into the oil and saute till it turns a little pink.

9. Now pour in the prepared coconut paste.

10. Saute the paste in oil till it is well cooked and oil leaves out from the side.

11. At this stage you can pour in the mashed dal-leaves mix. Add salt.

12. Add 1/2 to 1 cup water if needed to adjust consistency. It should be semi thick but pourable.

13. Bring to a boil. Serve hot with bhakri or yellow khichadi.

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