PANEER CHAKLI / SNACKY COTTAGE CHEESE SPIRALS

 

I have been wanting to make these chakli's for some time now but somehow kept postponing it. Always the time would just not be right.

 

Finally managed it and have been wondering why I was delaying it for so long, coz they were ready in a jiffy.

 

PANEER CHAKLI / SNACKY COTTAGE CHEESE SPIRALS

INGREDIENTS

Paneer / cottage cheese	100 gms.
Atta / wheat flour	50 gms. / approx. 4 tbsp.
Cornflour	50 gms. / approx. 4 tbsp.
Besan / chickpea flour	25 gms. / approx. 2 tbsp.
Salt	T.T.
Haldi / turmeric pdr	¼ tsp.
Chilli pdr	¾ tsp.
Jeera / cumin seeds	¾ tsp.
Oil	For deep frying

 

                                                                         Chakli Press

METHOD:

1.       Crumble the paneer and put it in a non stick pan.
 

2.       On low heat sauté it till most of the moisture evaporates and it starts to stick a little to the base. It will also start to form like a soft ball. Remove and cool.
 

3.       Add all the other ingredients except the oil and using little water knead it into a semi soft dough.
 

 

4.       Apply a drop of oil to your hands during the final kneading, just to prevent the dough from sticking to your hands.

5.       Heat the oil, get it to smoking hot point and then put the gas on low.

6.       Grease the chakli press from inside. Put the dough in it and press out 2 – 3 chaklis on a clean plastic sheet. This helps in picking them up with ease before frying.
 

7.       Put them for deep frying 1 or 2 at a time depending on the quantity of oil in the pan.

8.       Fry them on slow heat turning them around till a shade darker than light brown. At this point the bubbles in the oil would have also considerably reduced.

9.       Remove and cool. Store in an airtight container. Makes around 14 – 15 pieces depending on the size. Serve it as a tea time snack.

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MOONG METHI PAKODE / GREEN GRAM & FENUGREEK FRITTERS

MOONG METHI PAKODE / GREEN GRAM & FENUGREEK FRITTERS

INGREDIENTS

Moong dal / green gram soaked	1 cup
Methi / fenugreek leaves shredded	¾ cup
Ginger	1 inch piece
Garlic cloves	3 – 4 nos
Green chillies	2 – 3 nos
Potato boiled and crumbled	1 no
Bread crumbs  (Optional)	As required
Salt	T.T.
Oil	For deep frying

METHOD:

1.       Completely drain out the water from the dal.

2.       Grind it to a paste with ginger, garlic and green chillies.

3.       Remove it in a bowl. Now add the crumbled potato and shredded methi leaves to it.

4.       It should have thick consistency. If you find this mix too runny then add in some fresh bread crumbs and salt to taste.

5.       Drop in spoonfuls of this mix in hot oil and fry on medium flame till golden brown. Make sure it is cooked till the centre. Too high heat and they burn outside and remain raw inside. Too low heat and they will take in too much oil and become oily.

6.       Serve hot with tomato ketchup.

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TIRANGI PURI / TRI COLOURED PURI

TIRANGI PURI / TRI COLOURED PURI

INGREDIENTS

GREEN DOUGH
Palak / spinach	½ bunch
Atta / wheat flour	3 – 4 tbsp approx
Maida / refined flour	1 tbsp
Ginger	1 inch piece
Garlic cloves	5 – 6 cloves
Green chillies	2 – 3 nos
Roasted cumin pdr	¼ tsp
Ajwain / carom seeds	¼ tsp
Salt	T.T.
Oil	1 tbsp
RED DOUGH
Beetroot	1 no
Atta / wheat flour	3 – 4 tbsp approx
Maida / refined flour	1 tbsp
Ginger	1 inch piece
Garlic	5 – 6 cloves
Red chilli pdr	½ tsp
Roasted cumin pdr	¼ tsp
Ajwain / carom seeds	¼ tsp
Salt	T.T.
Oil	1 tbsp
WHITE DOUGH
Paneer / cottage cheese crumbled (optional)	¼ cup
Atta / wheat flour	3 – 4 tbsp approx
Maida / refined flour	1 tbsp
Ginger	1 inch piece
Garlic	5 – 6 cloves
Green chillies	2 – 3 nos
Roasted cumin pdr	¼ tsp
Ajwain / carom seeds	¼ tsp
Salt	T.T.
Oil	1 tbsp
OTHER INGREDIENTS
Oil	For deep frying

METHOD:

GREEN DOUGH

1.       Boil a pot of water, add the washed spinach leaves in it.

2.       Swirl them around a little. When they start to wilt a little and go soft remove them out with a slotted spoon in a colander.

3.       Pour cold water over it to stop further cooking. Drain it. This process in called blanching.

4.       Put the leaves in a grinding jar. Add in to it the ginger, garlic, chillies, cumin pdr, and 2 – 3 tbsp water and make it to a fine paste.

5.       Remove it out in a plate. Add salt and ajwain to it along with the maida.

6.       Add little at a time the wheat flour and knead into a stiff dough. Add flour only as much that will fit into the moisture of the puree. Apply little oil to the dough and knead well. Rest the dough for 10 – 15 min.

RED DOUGH

7.       Pressure cook the beetroot. Peel and cut into chunks.

8.       Put the chunks in a grinding jar along with ginger, garlic, chillies, cumin pdr, and 2 – 3 tbsp water and make it to a fine puree.

9.       Remove it out in a plate. Add salt and ajwain to it along with the maida.

10.   Add little at a time the wheat flour and knead into a stiff dough. Add flour only as much that will fit into the moisture of the puree. Apply little oil to the dough and knead well. Rest this dough too for 10 – 15 min.

WHITE DOUGH

11.   If you are using paneer then grind it to a smooth paste along with ginger, garlic, green chillies, and jeera pdr. Dry roast the paneer in a wide based pan till it gives out most of its moisture and comes together to form into a soft but not moist ball. Allow it to cool before using. If not then grind just the chillies along with ginger, garlic and jeera pdr.

12.   Add ajwain, salt, maida and wheat flour and knead into a dough using water. Apply oil, knead and rest the dough.

13.   Now all your 3 dough’s are ready.

ASSEMBLING

14.   Divide the dough into 2 equal parts and roll out one big chapatti each of the red, green and white dough.

15.   Keep the red chapatti at the bottom, over it keep the white chapatti and on top of both keep the green chapatti.

16.   Press them together lightly or with light hands you can also use a rolling pin just to merge them a little together.

17.   Now starting from one end start rolling all the 3 chapattis together like a swiss roll or how you would roll for alu vadi, continue rolling till the end.

18.   Lightly roll it on a flat surface the way you would roll about a rolling pin.

19.   Chill this covered for 30 min. remove it out.

20.   Cut into ½ - 1 inch thickness pieces. Depending on how thick your roll is.

21.   Take each cut roll piece and using your rolling pin again roll it to make a palm sized puri. Make sure you roll it with light hands so as not to disturb the layers in it.

22.   Deep fry in hot oil and serve with mango chutney. For mango chutney refer http://paripoornapaksiddhi.blogspot.in/2014/05/ambyacha-raita-mango-chutney.html

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