LASUN SHEV / GARLIC SEV

LASUN SHEV / GARLIC SEV

INGREDIENTS:-

Garlic cloves / Lasun - 15 to 20 nos

Jeera / cumin seeds - 1 tsp

Red chilli pdr - 1/2 tbsp

Haldi / turmeric pdr - 1/4 tsp

Besan / chickpea powder - 1 1/2 cups

Salt - to taste

Oil - 1 tbsp + for deep frying

METHOD:-

1. Grind to a smooth paste the garlic cloves along with jeera and 3 - 4 tbsp water.

2. Strain it to remove the liquid. 

3. To it add 1 tbsp oil, chilli pdr, salt, haldi and besan. Mix well.

4. Add water little at a time and mix it to form a smooth but very thick batter. It should be little loose than dough but thicker than bhajiya batter.

5. Allow to rest for 15 min.

6. Put in a well oiled sev press. 

7. Heat oil, press out the sev directly into the hot oil. Fry till golden brown on both sides.

8. Remove and store in an air tight container.

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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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