Sabudana Chikwadi Papad

Chikwadya in Marathi

20 chikwadya medium size

Ingredients:
1/2 cup Sabudana
1/2 tsp salt
Water to soak the sabudana

Method:
1) Put Sabudana in to a container. Add sufficient water to cover the sabudana. The water level should be 1/2 inch above the sabudana. Add 1/2 tsp salt and mix gently. Soak for 4 to 5 hours.
2) Take the Idli stand. Grease each mold with little oil. Put the sabudana into each mold and make a singer layer (see picture). Heat 2 cups of water in Idli cooker. Once water starts boiling, put the stand inside the cooker. Cover with the lid (remove the weight). Steam cook for 10 minutes. After 10 minutes turn off the heat and let it sit for at least 7 minutes.
3) Open the pressure cooker and take the stand out. Leave it out for 5-6 minutes. Gently remove Chikwadya with the help of a spoon. Place them on a plastic sheet separately. Dry them under sunlight. When one side is completely dry, flip and let the other side dry.

Tips:
1) You may add some cumin, grated potato or coarsely crushed green chilies along with the sabudana while steam cooking.

Falafel

Falafel in Marathi

Time: 35 to 40 minutes
Makes: 8 to 10 medium pieces

Ingredients:
1.5 cups soaked Chickpeas
2 tsp chickpea flour (besan) (tip 1)
3 big Garlic cloves
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 cup Parsley
2 green chilies or 1/2 tsp red chili powder
Juice of 1 lemon
Salt to taste
oil for deep frying
Pinch of baking soda

Method:
1) Put the soaked chickpeas in a blender. Add garlic cloves, parsley, green chili, salt and lemon juice. Grind to a coarse mixture. Take it out in a medium bowl. Add baking soda, coriander-cumin powder and besan and mix well. Taste the mixture and adjust the seasonings.
2) Heat oil into a kadai. Once oil is hot turn the heat down to medium.
3) Take 1.5 tbsp of mixture and make small ball. Gently, leave it in the oil. Deep fry until golden brown.
Serve hot with cucumber sauce (Tzatziki sauce)

Tips:
1) If the falafel is breaking after adding to oil, add a tbsp chickpea flour to the mixture. Mix well and then start making falafel.
2) It is important to fry falafel over medium heat. If you fry them on high heat, it will turn brown quickly. However they will remain uncooked from the inside. Also, flame shouldn't be very low. Falafel may break into small pieces if they stay in the oil for longer.

Vegetable Kabab

Vegetable Kabab in Marathi

Time: 40 minutes
Servings: 4 to 5

Ingredients:
3 medium potatoes, boiled
1 Large carrot, grated
French beans 10 No., finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup peas, boiled
1/4 cup sweet corn, boiled
2 tbsp Cilantro, finely chopped
1 tbsp Corn starch
2 tsp ginger-garlic paste
1.5 tsp garam masala
1 tsp kashmiri red chili powder
1 tbsp green chili paste
Salt to taste
2 to 3 tbsp Oil for Roasting Kabab
4-5 long Skewers

Method:
1) Take a nonstick pan. Add 1 tsp oil. Add ginger garlic paste, french beans and carrot. Cook the vegetables covered for 2-3 minutes over medium heat.
2) In a small bowl, mix together corn starch and 2 tbsp water. Add this mixture to the pan. Mix well and cover. Let it cook for few minutes.
3) Add salt, peas and sweet corn. Cook for 3-4 minutes and then turn the heat off.
4) Mash the potatoes into a bowl. Add cilantro, red chili powder, green chili paste salt and cooked vegetable mixture. Mix nicely and divide into 4 to 5 equal portions.
5) Take one portion of mixture and press around a skewer to give a cylindrical shape. Likewise prepare rest of the kababs. brush all the kababs with some oil.
6) Heat a nonstick tawa. Roast all the kababs over medium heat, turning after each 2-3 minutes. Let kababs become little crisp on the outside.
Serve hot with Onion, tomato slices. Drizzle some lemon juice and sprinkle little salt over onion.

Babycorn Manchurian

Baby Corn Manchurian in Marathi

Time: 25 minutes
Makes: 2 to 3 servings

Ingredients:
20 baby-corns
1/4 cup green bell pepper, julienne
1/4 cup onion, julienne
3 tbsp Corn flour
1 green chili, finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 tsp soy sauce
1 tsp vinegar
2 tsp oil + oil to deep fry
salt to taste
2 tbsp green part of spring onion, finely chopped

Method:
1) Cut baby-corns into 1 inch pieces. Take a small bowl Add 2 tbsp corn flour and little water. Make a thin paste. Add little salt.
2) Dip baby-corn pieces in corn flour paste. Deep fry until light brown.
3) Take a medium pan. Add 2 tsp oil. Saute ginger-garlic paste and green chili. Add onion and bell pepper. Saute for couple of minutes. Add 1/4 cup water, soy sauce and salt.
4) Take a small bowl. Add 2 tbsp water and 1 tbsp corn flour in it and make a paste. Add this paste very little at a time to the pan. Also add some vinegar. Mix well. Add fried baby-corns. Mix well. Make sure all baby-corn pieces are well coated.

Chili Garlic Tofu

Chili Garlic Tofu in Marathi

Time: 25 minutes
Serves: 2 persons

Ingredients:
5 oz firm tofu
1 tbsp Corn starch
4 tsp Oil
1 tsp Garlic paste
1 tsp Ginger paste
2 tsp chili garlic Sauce
1/4 cup Green part of spring onions
1/4 cups onion, medium cubes (Separate each layer of onion and then cut)
1/4 cup bell pepper, medium cubes
1 tsp soy sauce
1/2 tsp vinegar
Salt to taste

Method:
1) Gently press the tofu to remove excessive water. It shouldn't get crumbled. Cut into 1 inch cubes. Sprinkle corn starch on tofu cubes.
2) Take a medium pan. Add 1 tbsp oil and shallow fry tofu over medium-high heat. Turn tofu cubes with a tong to brown all the sides. Remove shallow-fried tofu cubes into a plate.
3) In the same pan add a tsp of oil. Saute ginger-garlic sauce. Add soy sauce, onion and bell pepper. Sprinkle salt. Saute for a minute. Onion and bell pepper should stay crispy.
4) Mix 1 tsp corn starch and 3 to 4 tbsp water. Add it to the pan. Add chili garlic paste and vinegar. Mix well.
5) Add shallow fried tofu cubes. Mix gently. Cook for a minute, serve hot.

Tip:
1) The above recipe can be prepared as a gravy dish. In step 4, mix 1 tbsp corn starch in 1/2 cup water and add it along with chili garlic sauce. This gravy can be eaten with white rice.

Methi Gota Bhajji

Gota Bhaji in Marathi

Time: 25 to 30 minutes
Makes: 15 to 18 medium Bhajji

Ingredients:
1/2 cup Besan (tip 1)
1/2 cup mung dal flour (tip 1)
3 tbsp coarse rava
1/4 cup Kasoori Methi
1 tsp garlic paste
1/2 cup yogurt or as much as needed
Spices: 2 cloves, 2 pinches of cinnamon powder, 1 tsp coriander seeds, 1/2 tsp cumin seeds, 7-8 black pepper corns - Crush together and make a coarse powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp hing
2 tsp sugar
1/8 tsp baking soda
Salt to taste
Oil for deep frying

Method:
1) Take a mixing bowl. Add besan, mung dal flour, kasoori methi, garlic paste, coarse spice powder, red chili powder, hing, turmeric, sugar and salt. Mix well. Add yogurt, a spoon at a time. Mix and make a semi-thick, sticky batter. Batter should not form a dough, but it should not be runny. Add Baking soda and mix.
2) Heat oil in a kadai. Once oil is hot, reduce the heat to medium to medium-high. Grease your palms. Take a tbsp of mixture and make a smooth round ball without any cracks on the surface. Drop carefully into hot oil. Deep fry until golden brown.
Serve hot with green chutney or Tamarind chutney.

Tips:
1) Use coarse flour to get more nice textured goda bhajji.
2) Pakoda made from doughy batter will remain uncooked from the inside. Opposite to that, you won't be able to form perfect rounds if the batter is loose in consistency. Therefore, make sticky and gooey batter. Use some oil while handling this batter, otherwise the batter will stick to your hand.
3) Kasoori methi gives nice flavor. However, you may add fresh methi leaves instead of kasoori methi.

Pitta bread Pizza

Pita Bread pizza in Marathi

Time: 30 minutes

Makes : 4 servings

Ingredients:

4 Pita Bread

1/2 cup Pizza sauce

1 small red onion, Make thin round slices, then separate the rings.

1 small bell pepper, julienne

5-6 Mushrooms, thin slices

2 tbsp sweet corns, boiled

1.5 cup mozzarella cheese, grated

1/2 tsp red chili flakes

1/4 tsp Italian seasoning

2 tsp Olive oil

Salt to taste

Method:

1) Preheat oven at 400 F for 10 minutes

2) Heat a pan. Add 1 tsp olive oil, saute onion rings, bell pepper slices, mushroom slices and sweet corns. Sprinkle little salt, Italian seasoning and red chili flakes. Saute for two minutes. Remove pan from heat.

3) Brush little oil to pita breads. Place pita bread on a baking sheet. Put it in the oven for two minutes, just to make them warm. Take the baking sheet out.

4) Spread Pizza sauce evenly, 1 to 2 tbsp on each pita bread. Sprinkle cheese, 1/4 cup on each bread. Place sauteed onion rings, bell pepper juliennes, mushroom slices, and sweet corns.

5) Put pita bread pizzas in the oven. Bake for 8 minutes or until cheese melts and becomes slightly brown.

Serve hot.

For more flavor, sprinkle some grated parmesan cheese.

Tips:

1) Try some other of toppings to create your own pizza. Pineapple pieces, black olives, Jalapino peppers, Broccoli etc can make a delicious pizza.

Cucumber Soup

Cucumber Soup in Marathi

serves: 2 persons
Time: 20 minutes

Ingredients:
2 big cucumbers
1/2 tsp green chili paste
2 pinches black pepper powder
2 tsp olive oil
1/4 cup onion, finely chopped
2 garlic cloves, finely chopped
1 tsp lemon juice
Salt to taste
finely chopped cilantro for garnishing

Method:
1) Peel the cucumbers. Cut into thin round slices. Taste both cucumbers as sometimes cucumbers have slight bitterness.
2) Heat oil into a pan. Add chopped garlic. Saute for 20 seconds. Add chopped onion and saute until translucent.
3) Add cucumber slices and salt. Turn the heat to medium-low. Cover and cook for 10 minutes. After 10 minutes, cucumber will become mushy.
4) Add chili paste and transfer the cucumber to blender. Add a tsp of lemon juice and black pepper. Blend and make fine puree. Add very little water to adjust the consistency, only if needed.
You may serve this soup when its warm or refrigerate for 2 hours and serve chilled. Garnish with finely chopped cucumber and cilantro.

Tips:
1) To make this soup creamy, add an avocado while blending.

Paneer Jhalfrezi

Paneer Jalfrezi in Marathi

Time: 15 minutes
Makes: 2 to 3 servings

Ingredients:
200 grams Paneer, cut into fingers
1 cup Bell Peppers, julienne (I used tricolor peppers red, green and yellow)
1/2 cup onion, julienne
1 medium tomato, cut in medium cubes
1 tsp ginger, finely chopped
2 tsp garlic, finely chopped
1/8 tsp turmeric powder
2 pinches cumin seeds
1 tsp coriander seeds, lightly toasted and coarsely crushed
red chili flakes, to your taste (I used 1 tsp)
2 pinches garam masala
1/2 tsp vinegar
pinch of sugar
1 tbsp + 1 tbsp Oil
salt to taste

Method:
1) Heat oil into a notstick pan. Put the flame on medium. Add paneer and toss till the edges become little brown. Remove them from pan.
2) Add remaining 1 tbsp oil. Add cumin seeds. Saute ginger and garlic. Add turmeric and onions. Cook onion for a minute.Sprinkle some salt. Now add tomatoes and cook till they become mushy.
3) Add bell peppers and mix gently. Cook for a couple of minutes. We don't want peppers to become soft. So now add paneer, crushed coriander seeds, garam masala, sugar, vinegar and red chili flakes. Add little salt only if needed. Mix well and serve hot.
Jalfrezi can be served with Rice or have it as an appetizer.

Broccoli Soup

Broccoli Soup in Marathi

Time: 20 minutes
Serves: 2 to 3 persons

Ingredients:
1 tbsp butter, room temperature
300 gram fresh broccoli florets (1 and 1/2 cup small florets)
1 medium onion, chopped (3/4 cup)
1 medium carrot, chopped
Salt and freshly ground black pepper, to taste
1 tbsp all-purpose flour
2 cups Water (tip 1)
1/4 cup cream (I used half and half)
Croutons (optional)

Method:
1) Heat 1 tbsp butter into a deep saucepan. Add broccoli, onion and carrot. Also add salt and pepper. Saute over medium heat until onion is translucent. About 5 to 6 minutes.
2) Add all purpose flour and keep stirring for couple of minutes. Add water and bring to boil. Simmer uncovered for 10 minutes.
3) Pour in the cream. and give a good stir. Blend it well and make fine puree. Adjust salt and pepper. and boil for couple of minutes
Serve hot with homemade croutons.

Tip:
1) Vegetable stock or chicken stock may be used instead of water.

Baby Corn Pakoda

Baby Corn Pakoda in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
15 baby Corns
3 tbsp corn flour
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchoor powder
Salt to taste
Oil to deep fry

Method:
1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste.
2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high.
3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown.
Serve hot with tomato ketchup.

Harabhara kabab

Hara Bhara Kabab in Marathi

10 to 12 medium kababs
Time: 40 minutes

Ingredients:
15 to 20 spinach leaves
2 medium potatoes, boiled, peeled and mashed
3/4 cup green peas, boiled
2-3 green chilies, finely chopped
2 tbsp corn flour
1/2 tsp ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
salt to taste
oil for deep frying
8 to 10 Cashew-nuts

Method:
1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water.
2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water.
3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely.
4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press a cashew-nut at one side. Deep fry over medium-high heat until pinkish.
Serve with Tomato ketchup, green chutney or tamarind chutney.

Tips:
1) Mash the potato without any lumps.
2) To make the mixture dry, squeeze the spinach well. Also drain the peas properly before adding to the blender. The kababs wont form well if the mixture is wet and ultimately more corn flour will require. This will ruin the taste.
3) To make kababs very green, add a small pinch of edible green color.

Masala Papad

Masala Papad in Marathi

Time: 10 to 15 minutes
Serves: 4 persons

Ingredients:
4 Urad Papad (5 to 6" dia)
1/4 cup onion, finely chopped
1/4 cup tomato, finely chopped
2 tbsp Cilnatro (coriander), finely chopped
1/2 tsp red chili powder or to taste
1/2 tsp Chaat Masala
1 tsp lemon juice (optional)
Salt to taste
Oil to deep fry

Method:
1) Heat a flat pan (Tip 1). Add oil and deep fry Papad as usual.
2) Rub lemon juice to the chopped onion. (Tip 2)
3) Sprinkle Red chili powder (Tip 3)and chaat masala over the papad. Also spread tomato and onion. Sprinkle very little salt.
Garnish with Cilantro and serve immediately.

Tips:
1) Usually we use kadai to deep fry papad. But, sometimes papad gets twisted while frying. Hence I used flat pan. It requires very little oil and papad does not fold or twist.
2) Lemon juice gives nice tangy flavor. However, masala papad should be served immediately after adding lemon juice. Otherwise, papad becomes mushy.
3) I had used Jeera flavored Papad. It is better to use plain urad papad. You may use other flavors urad papad, but the taste changes a bit. Sprinkle very little red chili powder, when using Miri flavored (black pepper) Papad.
4) Papad can be roasted instead of frying. However, roasted papad soaks the moisture and gets mushy immediately.
5) Fine sev can be sprinkled to make the masala papad more attractive.

Basket Chat Sev Puri

Basket Chat in marathi

Serves: 3 plates (7 scoops each plate)
Time: 15 minutes

Ingredients:
21 Tostito's Corn scoops
3/4 cup boiled and mashed potato
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup Green chutney
1/2 cup Tamarind Chutney
1/2 cup plain yogurt (beaten) (Add pinch of salt and a tsp of sugar)
1/2 cup fine sev
2 tbsp chat masala
2 tsp Rock salt
1 tsp red chili powder (Optional)
Salt to taste
Cilantro for garnishing, finely chopped

Method:
1) Take 3 serving plates. Place 7 corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes.
2) Sprinkle Rock salt and chat masala. Add green chutney and tamarind chutney to taste.
3) Then top it with little yogurt. Sprinkle very little chili powder.
Garnish with cilantro and sev.
Taste one scoop and sprinkle little salt if required.

Tips:
1) You can change the sequence. However, add wet ingredients (Chutneys and yogurt) at the end.

Homemade Garlic Bread

Garlic Bread in Marathi

Serves: 10 pieces
Time: 15 minutes

Ingredients:
1 ft french bread loaf
Kosher salt / normal salt to taste
2 to 3 pinches of dry herbs (I used Rosemary and Oregano)
Butter spread:
4 tbsp Butter
1 tbsp Olive oil
5 cloves of garlic, minced

Method:
1) Preheat the oven at 400 F.
2) Cut the bread loaf horizontally into two halves.
3) To make garlic butter spread, melt butter in the microwave for 10 to 15 seconds. Do not let it boil. It won't taste good. Then add olive oil and minced garlic to the melted butter and mix nicely.
If you don't have microwave, use the stove-top. Heat a small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well.
4) Spread the garlic butter on the inside (white) area of cut bread and also on the two vertical sides. Crush the herbs and sprinkle all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Sprinkle salt to taste.
Take a cutting board. Put the baked bread, buttered side down and slice it with a sharp knife. Serve hot with tomato pasta sauce.

Tips:
1) You can slice the bread into strips before applying the spread. However, you will need to make extra garlic butter spread to apply on the two vertical sides of each slice. Also, it will taste too much buttery.

Corn Flakes Chaat

Corn Flakes Chat in Marathi

Serves: 4 persons
Time: 10 minutes (If all ingredients are ready)

Ingredients:
1 cup sprouted Green moong
1/2 cup cooked Chickpeas (canned chickpeas)
1 cup Corn Flakes
1/2 cup finely chopped onion
3/4 cup Yogurt, beaten (add pinch of salt)
Tamarind chutney (approx 1/2 cup)
Green chutney (Approx 1/4 cup)
1 tsp Chat masala (or to taste)
1 tsp Red chili powder (or to taste)
Salt to taste
finely chopped Cilantro, for garnishing

Method:
1) If you are going to use Dried moong beans and dried chickpeas, read tip 1 below.
2) Keep 4 serving plates ready. Put 1/4 cup cooked moong beans and 2 tbsp cooked chickpeas in each plate. Add handful of corn flakes (slightly crushed). Then add onion and green chutney. Drizzle yogurt and tamarind chutney. Sprinkle chat masala and red chili powder. Garnish with cilantro.
Serve immediately. otherwise corn flakes will soak the moisture and the chat will become mushy.

Tips:
1) Soak Mung beans and Chickpeas separately, for 8 to 10 hours into warm water. Also, pressure cook them separately or put them into two separate containers while pressure-cooking. Add little salt to mung beans and chickpeas. Another thing to remember is put around 1 cup water into pressure cooker. Do not add water in the container. It will steam cook them.

Punjabi Samosa

Punjabi samosa in Marathi

Time: Preparation (Stuffing, Dough) - 25 minutes | Samosa - 20 minutes
Yield: 15 to 16 medium Samosas

Serve Samosas with Dates and Tamarind Chutney - Click here for the recipe

Click here for Delicious Samosa Chaat Recipe

Ingredients:
4 medium potatoes
1 cup green peas (Frozen)
For tempering: 1 tbsp oil, 1/4 tsp cumin seeds, 2 pinches of asafoetida, 1/2 tsp red chili powder
8 to 10 green chilies
1/2 inch Ginger piece
1/2 tsp Saunf seeds (fennel seeds)
7 to 8 black pepper corn, crushed
1 tsp garam masala
1/4 tsp Dry mango powder
1/2 tsp cumin and coriander powder
Salt to taste
1/2 tsp sugar
Oil for deep frying
For cover:
2 cups Maida (All purpose flour)
1/2 to 1 tsp Carom seeds
4 to 5 tbsp Oil
Salt to taste
water to knead the dough

Method:
Potato stuffing:
1) Boil the potatoes. Peel and chop them finely.
2) Grind green chilies and make fine paste. Mince the ginger. or you can use ginger paste.
3) Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds, asafoetida, red chili powder and saunf seeds. saute for about 10 seconds. Then add green chili paste and minced ginger. Saute for few seconds.
4) Add green peas. Cover and cook for 2 minutes. Then add chopped potatoes and mix nicely. Use masher to mash the potatoes. However Do not mash completely. Add salt, garam masala, dry mango powder, cumin-coriander powder, sugar and crushed black pepper. Mix nicely. Cover and cook over low heat for 2 to 3 minutes. Let the stuffing cool down completely.
For cover:
1) In a mixing bowl, add flour and oil. Mix nicely. Mixture will become crumbly. Add carom seeds and salt. Mix well. Add water and knead to a medium consistency dough. Cover for 20 minutes.
2) After 20 minutes, divide the dough into 8 to 10 equal balls.
Samosa
1) Roll each ball into a thin circle. Cut the circle into half. Brush the edges with water. Join the two edges, and seal. It will make a cone. Fill this cone with a spoonful of potato stuffing. Press the open edge and seal nicely. Make all the samosas.
2) Heat oil for deep frying. Deep fry over medium heat until samosas turn golden in color.
Serve the samosas with Green chutney or Tamarind Chutney.

Palak Pakoda

Spinach Pakoda in Marathi

Serves: 10 to 12 Pakodas (For 2 persons)
Time: 20 minutes

Ingredients:
2 cup roughly chopped spinach leaves
1/4 cup onion, julienne
6 to 7 tbsp Besan (chickpea flour)
1 tbsp Rice flour
1/2 tsp ginger garlic paste
5 to 7 curry leaves, finely chopped
1 tsp Sesame seeds (optional)
1 tsp Kasoori Methi
1/2 tbsp Red chili powder or to taste
1/4 tsp Turmeric powder
Pinch of baking soda
Salt to taste
2 to 3 tbsp of water
Oil for deep frying

Method:
1) In a mixing bowl add spinach, onion and salt. Mix well and leave for 10 to 15 minutes. This will make onion little mushy and slightly watery.
2) Then Sprinkle besan and rice flour over it. Heat 1 tsp oil till it reaches to its smoking point and pour it over the flour. Wait for 2 minutes and toss gently.
3) Now add other ingredients (ginger garlic paste, kasoori methi, sesame seeds, red chili powder, turmeric powder, baking soda, and little more salt if needed). Mix nicely and add very little water. Make a very thick mixture (dough like consistency).
4) Heat oil for deep frying and put it over medium flame. Drop little pakodas with the help of spoon or just by hand. Deep fry until golden brown and crispy.
Place on the paper towel to remove excess oil.
Serve hot with Tomato ketchup, green chutney or dry garlic chutney.

Tips:
1) You can add fresh methi leaves (Fenugreek) along with spinach.
2) Adding 1 tsp hot oil over dry flour makes the pakodas crispy.
3) Do not fry over high heat or low heat. Frying over high heat makes the pakoda brown quickly but inside it will remain uncooked. Frying over low heat will make the pakodas very oily. Try to maintain the temperature by changing from medium to medium-high.
4) Baking soda makes the pakodas light. However do not add more than a pinch for the above quantity.
5) If you add water more than few spoons, pakodas wont come out crispy.

Patra Indian snack Aluvadi

Patra recipe in Marathi

Time:- Prep Time: 20 minutes | Cooking Time: 20 minutes
Yield: 15 Pieces

Ingredients:
Taro Leaves 4 to 6
3/4 cup Chickpea flour
1 tbsp Rice flour
1/4 cup Tamarind juice (medium consistency)
2 tbsp grated jaggery
1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, salt to taste
Oil for deep frying or shallow frying

Method:
If you have 4 leaves: use 2 leaves for each roll
If you have 6 leaves: use 3 leaves for each roll

1) In a medium bowl mix chickpea flour, rice flour, tamarind pulp, jaggery, turmeric powder, red chili powder, coriander-cumin powder, salt to taste. Mix nicely. Add little water and make a thick sticky paste. This paste should not be runny or doughy in consistency. It should be in the middle. Taste the paste and add any ingredient, if needed.
2) Wash and pat dry taro leaves. Cut the excessive stems.
3) Take the biggest leaf first. Put the leaf on a flat clean surface, dark green side down. Roll the leaf with a rolling pin to flatten the veins. Repeat same with the remaining leaves.
4) Now take the biggest leaf first, dark green side down. Apply the paste on it. Put the second leaf on it (dark green side down). Apply the paste and Place another leaf on it. Apply the paste on it.
5) Then fold the broad side over the leaf as shown in the picture and spread some paste on the folded sides. Then fold the other two adjacent sides. Apply the paste.
6) Then start making roll from the folded side to narrow side. Make a tight roll and apply little batter on the blank areas (no need to be very precise).
Repeat the same process to make another roll.
7) Steam cook these rolls and let them cool down completely.
8) Make 1 and 1/2 cm thick slices. Shallow fry or deep fry them. Garnish with Coconut, toasted sesame seeds and fresh cilantro. Serve hot.



Tips:
1) If you don't want to deep fry or shallow fry, you can eat steamed and sliced patra. Drizzle a teaspoon oil tempering to give nice flavor.(heat 1 tsp oil, add mustard seeds and let them crackle then add pinch of asafoetida)
2) Shallow fried patra becomes more crispy than deep fried.
3) One important thing - Use the biggest patra leaf first. Then the medium and then smaller should be on the top. If you use small leaf first, you wont be able to make a proper roll.
4) Do not use more than 3 leaves to make a roll. It will become too big and difficult to handle.
5) Roll should be nice and tight. It will keep the patra round and whole after slicing and shallow / deep frying.