Methi ( fenugreek) Na Shakarpara

Shakarpara is a popular snack. Since it is very easy to make, it is typically made in large volumes. Especially during festive occasions like Diwali. Shakarpara may be made sweet or savory. Here is a namkeen Shakarpara, which is made with whole wheat flour, sesame seeds, spice powders and fenugreek leaves. It is served with hot tea to friends and family. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: Approx. 3 cups

Ingredients:

• 1 1/2 cups wholewheat flour
• 1/2 cup methi/ fenugreek leaves, finely chopped 
• 1 1/2 teaspoons red chili powder 
• 1/4 teaspoon turmeric powder
• 2 tablespoons sesame/ till seeds
• 2 tablespoons ghee or oil
• 1/2 teaspoon hing/ asafoetida 
• Salt to taste
• Oil for deep frying

Directions: 

1. Mix all the ingredients well in a deep bowl and knead into a stiff dough using water. Divide the dough into five equal portions.
2. Roll out a portion of the dough into a 7" diameter circle.
3. Prick the surface with a knife and cut into diamond shaped pieces.
4. Heat oil in a deep pan/ kadai and deep fry the shakarpara on low flame until they turn golden brown in color and crisp on both sides. Drain on a sheet of absorbent paper. 
5. Repeat same steps to make Shakarpara in four more batches.
6. Cool completely and store in an air tight container.

Bajra Ni Puri

Bajra ni Puri is one of the more simpler recipes on my blog. It is very tasty and perfect as a snack with tea or coffee. You may have it in the morning, during brunch or afternoon tea time. It tastes really good with fried green chili as an accompaniment. I learned this recipe from one of my good friends (Parul Parekh). The puris are made with aromatic spices such as coriander and fennel seeds. Bajra Puri is a snack dish, but absolutely amazing in taste and healthy as it does not absorb much oil during the cooking process. You may eat them with any vegetables as well. Suggested additions to the puri dough may be fenugreek leaves, spinach leaves or any other leafy vegetables - this recipe does not consider them. Enjoy this recipe with some hot tea!

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 cups bajra (millet) flour

1/2 cup whole wheat flour

Pinch of turmeric powder

Pinch of asafoetida/ hing

Salt to taste

2 tablespoons oil 

Oil to fry

Spices:

2 teaspoons coriander seeds 

1 1/2 teaspoon fennel seeds

1 teaspoon black pepper

Directions:

1. Roast all the spices, on medium heat, in a pan. Then, grind them coarse and keep aside. 
2. In a bowl, combine bajra flour, wheat flout, salt, turmeric powder, hing and oil. Knead to a soft dough consistency with the help of warm water, added as needed. 
3. Keep the dough aside for 15 minutes. Knead again and then roll into small thick puries (circular shape). 
4. Heat oil on a skillet and deep fry the puries until they are light golden brown.
5. Serve with green fried chilis, pickle or garlic chutney. I enjoy Puri plain with hot tea.

Jaadi Teekhi Sev

Gram flour sev is a quick and savory snack often prepared during Diwali. This variation is my mom's recipe of preparing the sev. The taste of this sev is spicy and the texture is crispy. You may make medium spicy sev by adding less red chili powder (adjust the heat level according to your taste buds). Sev may be stored up to two months, but make sure to store in an air tight container. You will also need a chakli press for making this sev (available on Amazon). The discs with slightly larger holes are required for sev. I don't add baking soda when I make sev, but you may add a pinch of it if you want. Spicy, or mild sev, are great munches at any time of the day.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

• 1 cup gram flour (besan)
• 1 1/2 teaspoons red chili powder
• 1/2 teaspoon carom seeds
• 1/8 teaspoon turmeric powder
• 2 tablespoons oil (for the dough)
• 1 pinch of baking soda (optional)
• 1 pinch of asafoetida
• 4 tablespoons water (approx.)
• Salt to taste
• Oil to deep fry 
• Chakli moulds: plate fitted with big holes (Sev no sancho).

Directions:

1. In a mixing bowl, add the sifted gram flour and all the spices (turmeric powder, red chili powder, carom seeds, asafoetida, oil and salt). If you prefer using baking soda as well then also add it now. Mix well, add water and knead to a soft-consistency dough. Cover the dough and keep aside for approximately 10 minutes.
2. Then, knead again for 1 minute. Grease the chakli moulds and discs with a little oil. Place the disc towards the bottom of the cylindrical sev maker. Take a part of the dough and roll it into a log. Gently place in the sev maker and cover the sev maker with a lid.
3. On high flame, heat oil in a frying pan. Once hot, lower the flame. Into the hot oil, directly press the sev maker to make sev. Move in a circular motion so the sev is equally distributed.
4. Fry until the color changes to golden on both sides and the sev becomes crispy. Remove the sev from oil and place the fried sev on paper towels to absorb out the excess oil.
5. Repeat with left over dough. When the sev is room temperature, store into an air tight container. Sev is ready to consume.

Crispy Spicy Puri

Crispy puris are made from whole wheat flour with a few added spices. They are perfect as a tea-time or coffee accompanying snack. The delight of these puris lies in their taste. I usually prefer to make them as a homemade snack, rather than buying from a store, because homemade snacks taste fresher and are more hygienically made compared to ready-made ones. These make for a good and filling snack while travelling as well. The puris taste great with pickle, chundo or pickle green chilis. Have fun!

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4  (approx. 25 to 30 puris)

Ingredients:

• 1 cup whole wheat flour
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• 3 tablespoons ghee/ oil (for dough)
• 1/2 teaspoon oil (to smooth out the dough)
• Salt to taste
• 3 tablespoons water (room temperature)
• Ghee or oil for frying

Directions:

1. In a bowl, mix all the ingredients well. Knead into a tight and stiff dough. Cover and let it rest for 15 minutes.
2. Knead the dough one more time to smooth it out. Then, make small, tiny balls. Flatten each ball between your palm and roll into a 2" diameter circle. 
3. The rolled circle should be of medium thickness - not too thin or too thick. Roll all of them and prick the surface with a fork or knife all over.
4. On medium flame, heat ghee or oil in a frying pan. Deep fry the puris until golden brown in color on the both sides.
5. Drain and keep them on an absorbent paper. Let cool and store in an airtight container. 
6. Enjoy! They stay fresh for 2 to 3 weeks.

Gram Flour Dhokla (with Bitter Gourd Skin)

We all love making different kinds of dhoklas. Why? It's such a versatile dish! Dhoklas may be had for breakfast or with evening tea, but on busy days don't we wish there was a faster alternative? Lay your worries to rest with these easy to make dhoklas using a karela's (bitter gourd) scrubbed skin. This dish simply involves assembling the ingredients, mixing them and cooking. So, it is no fuss after all. Karela skin also provides a lot of iron and other friendly nutrients. Try this recipe - it is very tasty and yummy. In my family, we also call this dish, "Gashelu."

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 1 cup besan (gram flour)
• 3/4 cup scrubbed skin of karela (bitter gourd)
• 1 1/2 teaspoon of red chili powder 
• 1/2 teaspoon of red chili powder for tempering
• 1 teaspoon dhana-jeera powder
• 1/4 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 2 tablespoons green coriander leaves, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon mustard seeds for tempering
• 1 tablespoon oil for tempering 
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon oil for greasing

Directions:

1. Combine all the ingredients, except fresh coriander leaves, mustard seeds, hing and oil (as noted above) in a mixing bowl. Add four cups of water and make sure that no lumps remain. The batter should be thin.
2. On a nonstick pan, at medium heat, add 2 tablespoons of oil and mustard seeds. When they start to crackle, add hing. Then, add the batter and stir continuously until the batter gets to a thick consistency similar to soft-rice khichu.
3. Grease a thali or plate with oil. Spread the batter evenly. 
4. In a small kadai, add 1 tablespoon oil at medium heat. Then, add mustard seeds and when they start to crackle, turn off the stove. Add 1/2 teaspoon red chili powder and sprinkle the mixture on top of the dhokla. Let it cool a little bit. Then, cut into diamond-shaped or square-shaped pieces. The taste should not be bitter, but pleasant.
5. Sprinkle the dhokla with fresh coriander leaves and serve.

Note: If you want, you may also add garlic, ginger and green chili paste to gram flour batter.

Mixed Dal Handvo

Mixed dal handvo is a spicy baked cake made of rice and lentil fermented batter mixed with spices. It is crispy on the outside and soft inside. I learned this recipe from one of my childhood friends from school and it is popular in the Indian state of Gujarat. You may add your choice of vegetables into it such as doodhi/ bottle gourd/ lauki, zucchini, carrots and also fresh spinach. In this recipe I used only grated doodhi. Follow these instructions and you are sure to end up with the perfect handvo.

Soaking Time: 4 hours
Fermenting Time: 8 hours
Preparation Time: 15 minutes
Cooking time: 30 to 40 minutes
Servings: 4

Ingredients:

• 1/4 cup toovar dal (arhar dal)
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon moong dal (split green gram)
• 1 tablespoon chana dal (split bengal gram)
• 1/2 cup rice
• 1/4 cup sour yogurt
• 1 cup grated doodhi
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• A pinch of soda bi-carb
• 1/2 teaspoon red chiili powder
• 1/4 teaspoon turmeric powder
• 2 teaspoons ginger and chilli paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon hing/asafoetida
• 3 tablespoons oil
• Salt to taste

Directions:

1. Clean, wash and soak the dals and rice together in enough water for at least 4 hours. Drain and keep the water aside. Blend the dal and rice together in a mixer to a smooth consistency. Use the kept water as needed.
2. Transfer the batter into a bowl and add yogurt. Mix well and cover and keep aside to ferment overnight.
3. When ready, add doodhi, 1 tablespoon oil, lemon juice, soda, sugar, ginger-chili paste, salt and mix well.
4. Grease a baking pan with an oil spray or spread oil generously. Pour the handvo batter into the greased pan. Tap the tray as you pour as it will help spreading the batter evenly.
5. Heat oil for seasoning in a small pan over medium heat. Add mustard seeds and hing. As the seeds crack, turn off the heat.
6. Drizzle the seasoning over the handvo batter. Sprinkle sesame seeds as well. Cover the pan with aluminum foil and place on the middle rack of the oven. Bake in a 350 degrees preheated oven for at least 20 minutes.
7. Remove the foil and bake for another 20 minutes or until top of the handvo is golden brown. To check if it has cooked through, insert a knife into the center of the handvo. When removed, it should come out clean.
8. Let the handvo cool. Then, cut them into pieces. It is ready to serve with chutney and/or pickle.

Mathiya or Mathiya Papad

As Diwali approaches, I'll be sharing a few recipes to help you celebrate the holiday! In many Gujarati households, it is a custom to make a variety of snacks and sweets during Diwali to enjoy with your loved ones.

The first recipe is for Mathiya, a type of savory papad that has a spicy yet sweet crunchy taste.

Prep time: 20 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 1/2 cup mathiya flour / math dal flour
• 1/2 cup urad dal flour
• 1 tablespoon gram flour/besan
• 1 teaspoon ghee
• 1 teaspoon carom seeds/ ajwain
• 1/4 cup sugar
• 1 teaspoon white chili powder or coarse black pepper
• 1 teaspoon papad kharo (soda khar)
• Salt to taste
• Oil for frying 
• Warm water as needed (approx 1/4 cup + 1 tablespoon )

Directions:

1. In a bowl mix the three flours, ghee, carom seeds, white chili powder and sugar
2. Add papad kharo to warm water 
3. Add water to knead the dough. In order to get dough stiff, it will need to be pounded with a stone mortar or with your fists. 
4. After pounding the dough for at least 15 minutes, create small round balls with the dough 
5. With a rolling pin, roll out the balls into a thin round shape (slightly bigger than the size of a puri)
6. In a deep wok/kadai, heat the oil on a medium high setting. Fry the mathiya one at a time until they are golden brown
7. Mathiya is ready to serve

Notes:

Store mathiya in an air tight container for freshness

Chorafali / Fafda

Chorafali or fafda is another Diwali specialty in Gujarati households. This gluten free crispy vegan snack is perfect for munching at anytime during the day.

Prep time: 30 minutes
Cooking time: 15 minutes
Serving: 4 to 6

Ingredients:

• 1 cup gram flour / besan / chana dal flour
• 1/2 cup split urad dal flour
• Pinch carom seeds
• 1 teaspoon oil
• Pinch soda (baking soda)
• Pinch crushed black pepper 
• Salt to taste 
• 1 teaspoon red chili powder and 1/2 teaspoon black salt to sprinkle (mix it in a small bowl)
• Oil for frying
• 1/4 cup water to 1/3 cup water approx

Directions:

1. Boil 1/3 cup of water and add baking soda into it. In a bowl mix both flours, add salt, oil, black pepper and carom seeds
2. When water gets warm, add into flour and knead the dough (dough should be stiff ). Keep aside for 20 minutes
3. If your dough is still dry, add some oil and pound with stone mortar and stretch to make it soft and smooth. do not add more water 
4. Make small balls of dough and roll out each ball to very thin roti size (about 5 inches in diameter)
5. Within each circle, make about 4 to 5 cuts in the middle only while avoiding cutting to the edges OR you can cut them all of the way into wide individual strips
6. Deep fry in oil on medium flame until golden brown 
7. Sprinkle red chili powder and black salt on top before serving

Notes:

Once cool, store in a airtight container. They will keep fresh for about fifteen days.

Cereal Chevda

Being healthy and staying healthy is easy with this recipe for cereal chevda. It will take care of your munching needs without all the unhealthy calories and fat from fried snacks. This is relatively quick to make and the recipe is easy to follow. It is comprised of a mix of different cereals, some dry fruits and is mildly spiced. It makes quite an enjoyable snack.

Prep time: 5 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 4 cups Corn Flakes
• 2 cups Rice Krispies cereal
• 1 cup potato sticks
• 1/2 cup roasted peanuts
• 1/2 cup roasted chana dal
• 2 tablespoons raisins
• 1/4 cup almonds
• 1/4 cup cashews
• 3 green chillies chopped (adjust to taste)
• 10 to 12 curry leaves
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon amchoor powder (mango powder)
• A pinch of garam masala
• 1 teaspoon sesame seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 3 tablespoons oil
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Directions:

1. Heat oil in a wide saucepan or kadai over medium high heat. When the oil is hot, add mustard seeds.
2. As the mustard seeds crack, add asafoetida, green chillies and curry leaves. Cover the pan for few seconds after you add curry leaves as the mixture will spray outwards.
3. Lower the heat to medium low and stir fry for about 30 seconds to 1 minute. Add raisins, cashews, almonds, peanuts and chana dal. Stir-fry for an additional minute or two.
4. Add fennel seeds, sesame seeds, turmeric powder, amachoor powder, garam masala, red chili powder and salt. Mix well for 30 seconds.
5. Add both cereals and potato sticks. Stir the mixture gently and mix it well for a minute.
6. Turn off the heat and add sugar. Mix it well. The chevda is now ready.
7. Let the chevda cool to room temperature before you transfer into a container.

Note:

Cereal chevda can be kept for several days in an airtight container.