Ara’yes- Crispy Mutton mince stuffed Pita

I have been sharing so many posts on desserts and cakes that I have actually started feeling guilty for doing so. It makes me feel so unhealthy especially because I am very particular about our daily eating habits, trying to make it as healthy as possible. I exercise daily and adopt portion control to satiate my sweet desires. In fact even the desserts I make are just for 2 portions, my daughter Vaanya and my husband Vishal. 

Since Baking is my prime love, I cannot help but keep experimenting some form of it in my tiny kitchen. This time I decided to try some Savoury baking. With Kolkata Food Bloggers ongoing event 'Bake Mania', I decided to experiment with an interesting recipe I came across while going through a book called 'The middle Eastern kitchen' by Rukmini Iyer. 

As I learnt from the book, Ara’yes is a simple and traditional Levantine recipe which has a crispy meat stuffed Pita bread. The traditional recipes call for the raw mince meat to be mixed with spices and then stuffing it in the Pita bread to be baked, grilled or toasted. The book, however, suggested to cook the mince meat first and then stuffing it. I followed the idea in the book of cooking the meat first. The basic recipe of the mince meat is the one that I keep making at home, a basic and homely mutton keema recipe. I made the Pita breads at home and kept them a little thin than usual because I wanted a more crispy Ara’yes. 

Vaanya, my daughter loved it more than anyone else. In fact, while I was taking pics I thought that she will not be interested in it but when she saw me taking a bite of it, she got inquisitive and after the first bite she demanded more of it. That obviously made me super happy and we ended up making a dinner meal out of it. I paired my Ara’yes with a hung curd dip to which I added chopped onions, tomatoes and fresh coriander leaves. 

Make it more spicier to suit your taste buds and enjoy this crispy meat filled sandwich. 

Recipe Source : Adapted from Rukmini Iyer's book 'The Middle Eastern Kitchen'
Meat filling

Ingredients :

• 300 gms Mutton mince
• 1 medium sized onion, chopped
• 1/2 tbsp ginger garlic paste
• 1 tomato, grated
• salt to taste
• 1/4 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp refined oil

Whole Garam masala (Khada masala)

• 1" cinnamon stick
• 2 whole green cardamoms, slightly crushed
• 1 whole black cardamom
• 2 bay leaves
• 4 cloves
• 1-2 dry red chilli (de-seeded)
• 4 whole black peppercorns
• 1 tsp cumin seeds

Procedure : 

Wash the mutton mince and strain it to let the water drain out completely.

Heat oil in a pressure cooker and add the whole Garam masala (Khada masala). 

Now add the onions and cook on medium heat till they are brown in colour and nicely caramelized. 

Add the ginger garlic paste and cook till it leaves oil. 

Now add the mutton mince and stir it in well. 

It will leave some water. Keep cooking it on medium heat till the water evaporates. 

Cook till the mutton mince leaves oil. Now add the grated tomatoes and salt, turmeric powder and garam masala powder and cook for 5 more minutes. 

Add 1/2 cup water and close the lid of the pressure cooker. Cook for 2 whistles and then reduce the flame to low and cook for 15 minutes. 

Let steam escape naturally and if there is water in the mutton mince, reduce it on medium flame. 

Whole wheat Pita

Ingredients : Yields 4-5 pita breads

• 1 cup whole wheat flour
• 1 tsp instant yeast
• 1 tbsp olive oil
• 1 tsp salt
• a pinch of sugar
• warm water for kneading (about 1/2 cup)

Procedure : 

Take flour, instant yeast, salt, sugar and olive oil in a bowl. Mix well.

Add warm water little by little and knead it to a dough using water as required. 

Take a greased bowl and put the dough in it. Cover it with a damp piece of muslin cloth and allow to rise for an hour or more or till it doubles in size. 

Heat a griddle or tawa.

Make 5-6" round pita bread from the dough and put on the griddle on low heat. Cook both sides and allow it to puff up by placing it on the heat. 

Alternately, bake the pita bread in a preheated oven (at 200 degree Celsius) for 10 minutes or till it puffs up. 

Cut them in halves. 

Ara’yes assembly : 

Preheat oven to 180 degree Celsius.

Grease an oven tray.

Take halved pita breads and stuff them with the mutton mince mixture.

Brush with butter or olive oil and sprinkle some salt on it. 

Place these on the baking tray and bake for 15-20 minutes or till they become crispy. 

Serve with a dip made with hung curd, chopped onions, chopped tomatoes and chopped coriander leaves. 

This recipe is part of Kolkata Food Bloggers ongoing event called Bake Mania where our member Urmi Ghosh who blogs from Ume's Kitchen is the featured blogger of the week. 

Happy Savoury Baking
Amrita

Aloo Dum- low calorie version

When I was a school going kid, my tiffin was regularly hauled by my friends. Usually my Mom would pack me Parantha's of all possible fillings. On other days my tiffin beamed of sabzi and plain Parantha and on those fortunate lucky days I carried my treasured tiffin of my Mom's absolute lipsmacking Aloo Dum. My friends would finish it off even before the lunch bell rang, hiding beneath the desks and sneaking it while the teacher explained some boring subject on the blackboard. Yes, that was the magic of tiffin time that we all still cherish. 

I, on the other hand, loved my friends Puri sabzi and that addictive unstoppable fried goodness called Bhujiya. I just loved it so much. I was happy to trade my tiffin with their box of goodness. 

Whenever my friends came home, their was only one collective demand 'Aloo Dum'. My mom loved to plate it with generous dollops of tamarind chutney and some chopped fresh coriander leaves. She would put a toothpick on each making it easier for us to pick our's and relish it. 

With Kolkata Food Bloggers ongoing event on Street Food, I could think of nothing better than my Mom's Aloo Dum. Although now mommy makes a healthier version with the Airfryer so that the deep frying part is avoided. 

Make it and enjoy it as much as my friends always did. 

Ingredients : 

• 500 gms baby potatoes, parboiled
• 2 medium sized onions, chopped
• 2 tsp ginger garlic paste
• 1 medium sized tomato, chopped
• 2 tbsp tomato puree
• 1/2 cup curd
• salt to taste
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp garam masala
• fresh coriander, chopped
• green chillies, chopped
• Tamarind chutney

Procedure : 

Peel potatoes and make holes with a fork in 3-4 places. 

Take a bowl and add salt to taste, a pinch of turmeric powder and little refined oil. Coat the potatoes in it. Put this in the Airfryer for 10 minutes at 200 degree. Remember to turn the potatoes after 5 minute mark.

(If you do not have the Air fryer, deep fry the potatoes)

Take 2 tbsp oil in a deep pan, add chopped onions. Cook for 2 minutes and then add ginger garlic paste (once onions start browning on the edges)

Cook for another 2 minutes or till the mixture leaves oil.

Add the chopped tomatoes and cook them till they are soft and mashed. Add the tomato puree and cook till the mixture leaves oil.

Add salt, turmeric powder and red chilli powder. 

Lower the flame and add the lightly beaten curd. 

Mix the potatoes.

Garnish with coriander leaves and green chillies and top with spoonfuls of tamarind chutney before serving.

This recipe is part of Kolkata Food Bloggers ongoing event Street Food Expedition where Moumita Ghosh is the featured blogger of the week who blogs from Peek'n'Cook

Happy healthy binging

Amrita

Dal Chawal Chokha - Mummy's recipe

There are recipes that you feel only one particular person can make it that good. For me, there are many such that I associate perfection of that recipe only if its made by that person. The Rajma recipe I shared few posts back is one such. 

When I think of my mom and wonder which recipe of hers I love the best, I actually feel lost. For a child, his/her mother is always the best cook because that's the food we grow up with, that's the food we associate love and care with, that's the food we find comfort in. When I was away at hostel for 4 years, I missed mom's simplest of dishes. I would crave for a bowl of dal with a roti and a piece of mango pickle, just like how I would enjoy at home.

My mum's dal has been famous with my Bitty Mama too who would insist on this lavish meal of dal chawal chokha whenever we would visit them in Punjab. I remember how coyly we would all be seated with our plates relishing the simplest of meals with loads of lemon juice on top. Such simple lovely days. 

I first attempted making Mom like dal after marriage and it was a complete disaster. It was awful and terrible, the dal was overcooked, the tadka wasn't cooked well and I tried cooking in very very less oil. Many attempts later I still do not make it as well as she does and love to relish that simple bowl of mum made dal with my roti and pickle and on some days with the chawal and chokha. I am blessed to be living in the same city as my parents do and often find myself getting pampered with food and love. 

This Mother's day, I want to say a simple I love you to my mom who has always been by my side and, who has loved me for everything that I have done, who has been my partner in a whole lot of maniac things I keep doing. Love you Mummy. 

Ingredients : For 2 servings

Dhuli Moong Masoor dal :

• 1/4 cup dhuli moong dal (Split Skinned Green Gram)
• 1/4 cup dhuli masoor dal (Split red lentils)
• 1 1/2 cups water
• 1 large onion, chopped
• 2 tomatoes, grated
• 5-6 cloves garlic, chopped
• 1/2 " ginger, chopped
• 1-2 green chillies, chopped
• 2 tbsp ghee
• 1/2 tsp jeera (cumin seeds) 
• salt to taste
• 1/4 tsp turmeric powder
• coriander leaves for garnishing

Aloo Chokha : 

• 4-5 medium sized potatoes, boiled and mashed
• 1 onion, chopped
• salt to taste
• 1/2 tsp amchur powder
• 2 tbsp refined oil
• lemon juice
• coriander leaves for garnishing

Procedure : 

Dal : 

Wash and drain the dals.

Take a pressure cooker and add water. Add the dals.

Add salt and close the lid. Allow to cook for 2 whistles. 

Take ghee in a pan and add jeera, garlic, onions,  green chillies and ginger one by one. Cook till the onions brown well.

Then add grated tomatoes and cook till the masala leaves oil.

Add haldi powder and cook for a minute.

Now add the boiled dal and stir. 

Adjust salt and garnish with chopped coriander leaves. 

Aloo Chokha :

Take oil in a pan and add onions. Cook till the onions brown well.

Add the boiled and mashed potatoes and stir well. 

Add salt to taste and amchur powder. 

Sprinkle lemon juice and adjust according to your taste. 

Garnish with chopped coriander leaves.

Serve with boiled rice and lots of fresh lemon juice sprinkled on top. 

This recipe is part of Kolkata Food Bloggers ongoing event Comfort Food where Sayantani Mahapatra of A Homemaker's diary is the featured blogger.

Happy Mum's recipe relishing

Amrita

Kache Aam ki Kadhi and memories of my Summer holidays

Summer holidays for me as far as I can remember meant a three day long journey, the majority of which was travelling in sleeper class of Punjab Mail and the rest in the rickety-rackety state buses of Punjab to finally reach my maternal grandparents house in a small town called Kotkapura. 

It used to be such a grand affair. The suitcases very meticulously filled with clothes by my mother and simple delicious food was prepared for us to survive the journey which was always 'aloo di sabji' (potato sabzi), stuffed karela's and the quintessential Parantha's. Few pieces of the homemade 'aam da achaar'(raw mango pickle) would also make our train journey a little more yummier. And how can a Sardar gene swallow all this without some raw onion. Yes, we also carried raw onions which if my Paternal grandfather was travelling with us, would always be smashed with his fist and then torn in pieces and distributed. All this would be like a picnic on the train and an exciting event that I would look forward to while travelling. I still call it 'Train wala khaana'.

Once in Punjab, Summer holidays was all about playing non-stop with my cousins in the scorching heat. Strangely, I have no memory of feeling uneasy or feeling very hot in that heat. Perhaps we had no idea what that was and were anyways too busy enjoying ourselves running around in those wide spread open landscapes. And then there was always Lassi to cool us down. 

After a month of non stop fun, on the day of our departure, it was a ritual for me and my cousin sister to hug each other and cry as if we will never meet each other again. But we did because every single Summer vacation my mother would make sure we visited the land of our roots. 

Summers always bring back these lovely memories. Today all my cousins are living abroad and there are no more Summer vacations for us.

As a Mother, I feel it as a responsible duty now to have my daughter have the same wonderful feeling about Summer vacations.  And so I make sure that Vaanya gets to spend some amazing time with her cousins and build on beautiful memories that will stay with her forever. 

The recipe that I am sharing today is one that I make each Summer for the last 3-4 years and love it for the simplicity. It is very easy to make and is very light except the boondi added on top. I love to pair it with some boiled rice and raw mango chutney and find it an extremely yummy Summer meal. 

Ingredients : Serves 2-3

• 1 medium sized Raw Mango
• 1 tbsp panchphoron (equal quantity of jeera, saunf, methidana, kalaunji and sarso seeds)
• 3-4 tbsp besan
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• salt to taste
• sugar to taste
• 2 glass water
• a handful or two of plain boondi

Procedure : 

Boil mango with 2 glass of water in a pressure cooker for around 5 minutes.

Allow to cool and then peel off the skin of the mango.

Use your hands to squish out the pulp of the mango. 

Discard the seed inside.

Strain the mixture to remove any mango threads.

Take a bowl and mix the strained mango pulp with besan, salt, turmeric powder and red chilli powder. 
Take a tbsp of oil in a deep pan and add panchphoron to it. 
As it splutters add the mango mixture and stir continuously. 
Let it come to a rolling boil and then cook on low flame for about 5 minutes. 
Add sugar and adjust seasoning according to your taste. 
Add boondi just before serving to keep it crisp.

Relish this light and summery kadhi with boiled rice and raw mango chutney

Sending this recipe to KFB's ongoing event Mango Festival.

Happy Kadhi relishing

Amrita

Ajwain wali Gajar

With Winter bidding adieu, I was suddenly reminded of this recipe made by my Grandmother which she very lovingly prepared for the family. Beji, as we called her, was full of warmth and love and her sole mission was to feed her family very well. She was a wizard in the kitchen and would make sure not to waste anything. She had tonnes of patience to prepare everything from scratch and serve food fresh and hot. 

As a child I have memories of a small manji(cot) being laid in the sun which was used to dry the washed grains of wheat. Beji would get them ground to atta from the local chakki for rotis and all sorts of paranthas. I have no memory of her sitting idle. She was always found busy with something or the other. I remember her telling me stories of how she would knit sweaters at night so that the neighbour ladies would not copy the pattern. Stitching, knitting, cooking, she had the time and love for it all. 

She had the same consistent energy even after a shoulder dislocation. I remember with that stiff shoulder she still managed to do so many things. Her gentle face was always adorned with a sweet smile. She was truly my superwoman. 

Ajwain wali Gajar was my Beji's recipe which was served with soft Paranthas or as she would call 'Polae polae paronthe' as they were made with desi ghee. This recipe has no onion, garlic or tomato, the otherwise pillars of Punjabi cuisine. The sweetness and juiciness of the winter carrots along with the bitterness of the ajwain gives an amazing flavour to the dish. 

My Beji is no more but she is alive in my memories. Food is such a beautiful medium to keep stories alive.

Beji continues to live amongst us with her recipes. 

Last year I had shared my Beji's Matar ke chilke ki sabzi and pakode which will soon get featured on Rocky and Mayur's new food show.Will keep you all updated about it. 

As for now, while the winter carrots are still available in the market, do try my Beji's recipe.

Ingredients : For 2 servings

• 4-5 medium sized Gajar/carrots (Winter carrots are best)
• 2 tsp ajwain/Carom seeds
• 1 tbsp ghee
• 1/4 tsp haldi/turmeric powder
• salt to taste

Procedure : 

Peel and wash carrots and chop them in small cubes. 

(The only time consuming part of the recipe)

Take ghee in a kadai/ deep pan and add the chopped carrots.

Cook the carrots on low flame. It should take about 5-8 minutes for the carrots to cook.

Add salt and turmeric powder and mix well.

Add ajwain and mix and remove from flame. 

Serve with paranthas/rotis and with some raita.

Happy Carrot Indulging

Amrita

Kamalika's Bhapa Baigun (Microwave version)/ Steamed brinjals in coconut gravy

It comes across as a surprise to most that being a Sikh, our family is more of a vegetarian. As a child I remember my Grandfather was the one who was more excited about any meat. He would bring it home for my Grandmother to cook who happened to be a strict vegetarian. She kept separate vessels to cook any kind of meat. In fact, she would keep a different pan for frying eggs too.

Therefore when my grandparents shifted to my Aunt's place to stay with her, non-vegetarian food at home  became extinct. My father had no liking towards meat and preferred homemade simple vegetarian meals. I guess he had gone on my grandmother. So naturally, food at home also was a simple affair. When people asked me whether I am a vegetarian or  a non-vegetarian eater, I would simple say I am both but more of the first. 

Kolkata Food Bloggers has been the most amazing group I have been blessed to find. All kudos to the spirit of this incredible person Kamalika Chakrabarty who envisioned this group and formed it. It has been over a year and within this time I have found not only an enthusiastic leader in her but a very simple, homely and extremely humble person in her. It is very rare to find someone so dedicated towards her group where day in and out she is thinking and planning about the up gradation. It is only because of her efforts that today Kolkata Food Bloggers is a visible face in the culinary world. 

Kamalika is a great friend and a very giving person. Once when we got together at home she prepared an incredible and lip-smacking spread for me from Chingri Malaikari, Yogurt Chicken and Bhapa Baigun amongst other yummies. Being a vegetarian lover, I fell for the delectable flavours of the Bhapa Baigun more than the prawn and the chicken dishes. 

When Kolkata Food Bloggers announced their new event to celebrate Poila Boishakh with vegetarian dishes from Bengal, I knew this recipe needed a place in the blog. Extremely simple yet so yummy, this recipe has now become our weekend favourite. 

This recipe has no ginger, garlic, onions or tomatoes, the pillars of our Punjabi cooking and yet you will relish it and crave for more. Moreoever this recipe is a quick and modern one where the Microwave method is used. The use of mustard powder further reduces the tedious process of grinding. The recipe calls for a dash of sugar which I almost forgot the first time I made, so do be careful to add that bit as it makes a huge difference to the taste. 

Ingredients : For 2-3 servings

• 6 medium sized brinjals
• 2 tsp mustard powder
• 2 tbsp curd
• 1 cup coconut milk
• 1/4 tsp turmeric powder
• sugar to taste
• salt to taste
• oil for shallow frying

Procedure : 

Wash, wipe and cut brinjals vertically in two halves.

Take oil in a pan and shallow fry the brinjal halves.

Drain them on a tissue paper and arrange in a microwave safe vessel.

Soak mustard powder in little warm water for 5 minutes.

Beat curd to remove any lumps.

Take a bowl and add soaked mustard powder, curd, coconut milk, salt, turmeric powder and sugar. Mix well.

Pour this mixture over the brinjals. 
Drizzle some mustard oil on top.

Put the vessel with brinjals in the microwave and switch on for 5 minutes on normal microwave mode.

Check and adjust seasoning.

Microwave for another 10 minutes in 5 minute batch till the mixture thickens.

Serve with boiled rice and plain dal. 

Notes : 

• You may use fresh mustard seeds paste instead of mustard powder.
• I have used canned coconut milk, but you may also use fresh coconut milk. 
• If you like a more sour taste, add more curd.
• Add green chillies if you love spicy food. 

This recipe is part of Kolkata Food Bloggers new event to celebrate Poila Boishakh where we are sharing Vegetarian Bengali dishes.

Happy vegetarian relishing

Amrita

Gajar-mewa-nu-achaar(Carrot and dried fruit sweet pickle)-my Irani connection

It was August 1999.

I remember noticing a thin, short, fair bespectacled girl become the pick of our seniors to rag in hostel.

Yes, ragging in college and hostel was normal in those days and we as dutiful juniors were supposed to sing songs, dance on their tunes, make them laugh and describe embarrassing words that they asked us. 

Now when I think back, we were asked some very silly questions like 'Do you have a boyfriend' or 'What is a chumma'. 

Let me remind you it was 1999 and not like today where such words are commonly spoken by everyone and is not considered any deal at all. In those days (and for my generation even till date) it was nothing short of blasphemy to utter such words in front of elders or share our love lives with them. 

Well as for 'Chumma', we soon learnt that it is a Kannada word for the expression 'just like that'. 

I was asked to sing songs for my seniors every now and then as part of my ragging. No one ever dared say no to the seniors. No one but Afsana K. Meherbani-that same fair Irani girl who was the favourite amongst the seniors because she would lash back at them with her answers. She once threw a seniors plate full of food as retaliation and that really angered everyone. That was true blasphemy in the hostel world.

I remember telling myself never to befriend that girl as it would mean getting in more trouble. 

Ragging soon got over or perhaps the seniors got bored of us. I really do not remember how it happened, but very soon that same Irani girl became an integral part of our group. And in no time Afsana, me and Veena became the best of friends. Years passed and we became more closer, much more than just friends. We were like sisters. We cried while leaving that same hostel, that place we spent four years of our most beautiful and carefree days. 

Our hostel food was usually made palatable by some goodies from home. Afsana used to bring this delectable Gajar-mewa-nu-achaar that was the only way I could relish mess food. Afsana introduced us to this amazing pickle which is usually made in Pasrsi/Irani weddings.

A few days back when I put my hands on this pickle at home, I kept thinking of those wonderful and carefree  hostel days.

Sweet memories with this sweet pickle. 

Recipe source : Parsi cookbook by the very famous Katy Dalal

Ingredients : I reduced the recipe by one fourth

• 1 cup grated Carrots
• 1 cup sugar
• 1/4 tsp garam masala
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 1/4 cup Sugarcane vinegar(I used Apple cider vinegar)
• 1/4 cup raisins
• 1/4 cup dried dates
• 1/4 cup dried apricots
• 2 cloves garlic, chopped
• salt to taste  

Procedure : 

Soak raisins, dried dates and dried apricots in 1/4 cup vinegar overnight.

Place carrots in a heavy pan and add sugar. 

Strain the overnight soaked dried fruit and keep aside. Use the same vinegar and pour in the pan over the carrots and sugar. Let it cook on slow fire. 

Add chopped garlic. 

If required add more vinegar to soften the carrots 

(I did not require) 

When carrots have softened in about 4-5 minutes, add the soaked dried fruits and bring the mixture to a boil. 

Add garam masala, turmeric powder,red chilli powder and salt and mix well. 

Remove from heat when the pickle has thickened to required consistency and allow to cool.

Sending this recipe to Kolkata Food Bloggers ongoing event 'East or West, Food is best'.

Happy Pickle relishing

Amrita

Matar ke Chilke ki Subzi aur Pakode-Grandma recipe

Matar ke chilke ki subzi

Matar ke chilke ke pakode

I have beautiful memories of my Grandmother, who we fondly called 'Beji', warming herself in the winter sun while her fingers working non-stop on one thing or the other. Either it was peeling loads of carrot to make her lipsmacking Gajar ka halwa or my favourite Gajar ki kheer, or peeling loads of peas which were used with all sorts of vegetables. She had some amazing recipes under her sleeves which she would love to rustle up for her family. And her mantra was no wastage. Almost everything that could be cooked was put to use. She would walk herself to the market and get vegetables and fruits picking the best with her experienced eyes. Every month, I remember, she would hand wash the wheat grains, cleaning them to be ground to flour for everyday use. I remember she would keep telling us, spend as much as you want when the thing is really important and save as much as you can when that thing is not very significant. Penny by penny, she saved to run her family and tend to it very lovingly. 

It has been about 10 years she left us for her heavenly abode but I still miss her. Miss her warmth, her love, her wise words, her sweet chatter and her amazing recipes. Time heals the pain of losing her but I think of her every now and then and wish I could have spent more time with her. She lives today through her recipes that I keep attempting which are far from mimicking that same flavour and taste. I am sure it was that extra dollop of love that went in each dish which made it so special.

Today I am sharing my Beji's special Matar ke chilke which she would use to make a subji and even make Pakode out of it every winter. 

How to peel the chilke:

Take out the peas from the pods and open it. Break a little tip from the top and pull it down. You will see a thin peel coming off. Try and bring it all the way down. If it breaks in the middle, try peeling from the other end. Throw the thin peels and save the chilke for use.

Chilke ki subzi 

Ingredients : For 2 servings

• 20 pieces of peas chilka
• 1 large potato, peeled and cut in bite size
• 1 medium sized onion, chopped
• 2-3 garlic pods, chopped
• 1 mediom sized tomato, chopped
• 1 green chilly, chopped
• salt to taste
• 1/8 tsp turmeric powder
• 2 tbsp vegetable oil

Procedure : 

Wash and pat dry matar ke chilke.

Chop them roughly in 1" pieces.

Heat vegetable oil in a deep pan/kadai and add the chopped onions. As they start changing colour add the chopped garlic and green chilly and cook for a minute.

Add chopped tomatoes and cook for 2 minutes. 

As you see the oil separating from the masala, add turmeric powder and salt and stir well.

Add the potatoes and cook for 2-3 minutes.

Add a little water for the potatoes to cook. Cover and cook for another 2 minutes. 

When the potatoes are half done, add the chopped matar ke chilke. 

Cook for about 5 minutes or till well cooked.

Serve with roti or rice and dal.

Chilke ke Pakode

Ingredients : For 2 servings

• 10-15 Matar ke chilke
• 1 tbsp besan/chickpea flour
• 1 tbsp chawal ka atta/rice flour
• salt to taste
• 1/4 tsp red chilli powder
• a pinch of turmeric powder
• oil for frying

Procedure : 

Wash and pat dry matar ke chilke.

Cut them in 1 1/2" pieces.

Take besan and chawal ka atta in a bowl. Add salt, turmeric powder and red chilli powder. Mix well.

Add water, little by little to get a dropping consistency of the batter. It should not be too thick or thin. 

Heat oil in a deep pan/kadai.

Drop the batter laden chilke in the hot oil. 

Cook till they get a light brown colour and drain on an absorbent paper.

Serve these crispy yummies with imli/tamarind chutney.

Matar chilka chaat

I experimented with the crispy pakodas and added them to my chaat along with chopped onions, chopped coriander, imli/tamarind chutney, dollops of curd and bhujia sprinkled on top. It was truly amazing.

Happy Chilka experimenting

Amrita