Babycorn Fritters

   Crispy, crunchy and a little soft from inside, babycorn fritters will be surely loved by you. A must try with your evening tea.

INGREDIENTS FOR Crunchy  BabyCorn Fritters

• 20-25 Pieces of Babycorn
• 1 Cup Refind Flour(Maida)
• 1 tbsp Corn Flour
• 2 tbsp Curd
• 1/2 teaspoon Red Chili Powder
• 1-2 Green Chili
• 1/2 Inch Ginger
• 4-5 Cloves of Garlic
• A Pinch of Soda Powder
• Salt(As per taste) 
• Oil (for deep frying)

METHOD TO COOK CRUNCHY  BABYCORN FRITTERS

• Wash babycorn and cut them vertically into two pieces. Now sprinkle 1/2 tea spoon salt on it and leave for 10 min. After 10 minutes, wash babycorn and strain the water through strainer. 

• Now take refind flour in a bowl. Make a paste of green chili, ginger and garlic. Mix this paste into maida ,add some salt as per taste ,red chili powder,curd and a pinch of soda. Prepare a thick batter by adding some water slowly into it.

• Now heat oil in a wok/pan. Dip each babycorn into this batter and coat properly from all sides. Deep fry these babycorn coated from the batter of refind flour. Fry upto 5-6 babycorn in each time. When babycorns become golden brown take them out to a blotting paper to soak excess oil.

• Now serve with chili sauce or green chutney. 

Posted By Unknown 8:21 AM

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Chana Dal (Bengal Gram) Prantha

 

        We all love to eat prantha in breakfast. You may have tried aaloo prantha, paneer prantha, gobi   prantha etc. but chana dal prantha has a different and unique taste. For a different taste ,Lets try chana dal prantha today.

  

INGREDIENTS FOR Chana Dal (Bengal Gram) Prantha

• 1/2 Kg Whole Wheat Flour
• 200 gm Chana Dal(Bengal Gram)
• 5-6 Garlic Cloves
• 1/2tbsp Cumin Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• Heeng/asafodetida  ( a pinch)
• Oil( to roast prantha)
• Salt (as per taste)

METHOD TO COOK Chana Dal (Bengal Gram) Prantha

• Wash and soak chana dal/bengaal gram for 3-4 hours.Drain water and keep chana dal in a plate.

• Take a wok/pan and heat some oil into it.Now crack cumin seeds into hot oil.

• Now add chana dal ,red chili  powder,turmeric powder, heeng, salt,garlic cloves.Mix everything very well and cover with lid to cook for about 5-10 minutes.

• Stuffing mixture is ready now.

• Grind this mixture in mixer without adding water and take out in a plate. Stuffing is ready now.

• Now prepare dough fom whole wheat flour and use 1-2 tablespoon mixture to fill as stuffing of prantha. Roast pranthas from both side on a pan. Prepare all the pranthas using same way.

• Serve prantha with sabji,dahi or chutney.

Posted By Unknown 4:34 AM

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Spring Onion Pakoda/Fritters

       Pakoda or fritters are all time favorite for everyone . Fritters are great choice for tea time snacks.  Here presenting a recipe for spring onion Fritters , this is so light to eat and super tastier. 

INGREDIENTS FOR SPRING ONION Pakoda/Fritters

• 1/2 Kg Spring Onions
• 250 gm Gram Flour
• 2 tbsp Semolina
• 3-4 Greeen Chili (Finely Chopped)
• Heeng (asafodetida ) a pinch
• 1/2 tea spoon Red Chili Powder
• 1/2 tbsp Turmeric Powder
• Salt (As per taste)
• Oil (For Deep Fry)

METHOD TO COOK SPRING ONION PAKODA/FRITTERS

• Clean and wash spring onions and finely chop them on a plate.

• In a bowl take gram flour. Add chopped green onions, chopped chili,heeng,semolina, turmeric powder , red chili powder and salt.Semolina gives a nice crunch to fritters. 
• Add some water slowly and make fritters mixture . 

• In a wok heat some oil for deep frying . Now drop fritters into hot oil one by one from this mixture .

• Fry them till they turn into golden brown.Take out fritters on a blotting papers to soak excess oil.  

• Now serve in a plate with green coriander chutney.  

Posted By Unknown 2:27 AM

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