Stuffed Potatoes snd Onions Shaak

Stuffed potatoes and onions shaak is a Gujrati dish made with potatoes, onions and common spices. The potatoes and onions are stuffed with a masalas comprised of besan (gram flour), coconut, sesame and other spices which are subsequently pressure cooked. You may enjoy this dish with roti or bhakri and kadhi. It even goes well with Bajra rotla (Recipe) too.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

• 8 small sized potatoes, peeled 
• 4 small sized onions, peeled
• 3 tablespoons oil
• 1 teaspoon mustard/ rai seeds
• 1 teaspoon jeera/ cumin seeds
• 2 tablespoons coconut, grated 
• 1 teaspoon turmeric powder
• 3 teaspoons red chili powder
• 2 1/2 tablespoons dhana jeera powder
• Pinch hing/ asafoetida  
• 1 teaspoon sesame seeds
• 1 1/2 tablespoons besan/ gram flour
• 2 tablespoons green coriander leaves, chopped 
• Salt to taste

Directions:

1. In a bowl, combine all the ingredients - grated coconut, turmeric powder, red chili powder, dhana jeera powder, sesame seeds, besan and salt. Mix well and keep aside. 
2. Slit the potatoes into 4 equal portions and the onions into 4 equal portions using a sharp knife. Do not cut through.
3. Stuff each potato and onion slit with a little of the preparing filling. Keep the remaining filling aside.
4. Next, in a pressure cooker, combine the stuffed potatoes and onions. Then, add 1/4 cup of water and mix gently. Pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid. Keep aside as this process occurs. 
6. Heat oil on a non stick pan. Then, add the mustard and cumin seeds. When they crackle, add hing and the cooked potatoes and onions. Add the remaining filling, 1/4 cup water and cook on medium flame for two to three minutes. 
7. Garnish with fresh green coriander leaves. Serve hot.

Bajri Methi Na Vada/ Pearl Millet Vada

Bajri methi na vada is a simple and delicious snack recipe. It is made from a mix of bajra and wheat flours. I've previously made these vadas adding fenugreek/ methi leaves and also without methi leaves. Both are equally good! Bajra flour is healthier than wheat flour. Although they are deep fried, bajra na vadas are perfect for the monsoon season in India when light meals are in order. You may serve the vadas along with mint chutney and/or a steaming hot cup of masala chai. Enjoy this with your family or even serve it at a kitty or tea party with your friends. Enjoy!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4 to 6

Ingredients:

• 1 cup bajra flour
• 1/4 cup whole wheat flour
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 3 green chilis finely chopped
• 1 1/2 tablespoons sesame seeds
• 1/4 teaspoon turmeric powder
• 3/4 cup chopped fenugreek/ methi leaves
• 1/4 cup sour yogurt  
• 2 teaspoons sugar
• 2 tablespoons oil (for flour)
• Salt, to taste
• Oil for frying 

Directions: 

1. In a bowl, combine both types of flour. Then, add the chopped methi leaves and green chilis, red chili powder, coriander powder, cumin powder, turmeric powder, sesame seeds, salt, oil and yogurt.
2. Mix well while adding a little water, as needed, to bring it together. Knead it into a stiff dough. At this stage, be careful not to add too much water. 
3. Set the dough aside in the same mixing bowl and cover it. Let it rest for 15 minutes.
4. Heat oil in a kadai for deep frying over a medium heat. While the kadai is warming up, divide the prepared dough in small marble sized portions.
5. Take each ball and roll it between your palms to make it smooth. Then, flatten each ball out with your fingers. Make sure the edges are not cracked. Prepare the rest of the vadas .
6. When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches. 
7. Deep fry until golden and crispy on both sides. Transfer them to a plate lined with paper towel to absorb the excess oil. 
8. Once they are cool, store in an air-tight container. Serve the vadas with chutney and/ or hot tea.