PEAS AND POTATO SOMASI / SOMAS

Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

• For the dough

Ingredients

• Flour-1 cup
• Rawa -1 teaspoon
• Salt to taste
• Ghee -I teaspoon
• Warm water for kneading
• Oil for frying

• For the filling

• Boiled potatoes-2 Cups
• Boiled green peas -1/2 cup
• Chopped onions-1 cup
• Red chilly powder -1 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/2 teaspoon
• Salt to taste
• Oil- 2 teaspoons

Method

To make the dough-

• Mix together the flour,rawa ,ghee and salt .
• Add just enough warm water,little by little and knead a stiff dough.
• Keep aside for 30 minutes.

Method

To prepare the filling

• Heat some oil in a pan.
• Slightly saute the onions .
• Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
• Add the salt ,chilli powder and garam masala powder.
• Keep aside the mixture and let it cool.

• Make one inch sized balls of the dough .
• Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
• Keep 2 teaspoons of potato filling on the rolled out chappati.
• Close it into a semicircle.Seal well using a little warm water to stick well.
• Heat the oil in a kadai.

• When the oil is hot, drop the somasis into the hot oil and fry till well done.

• Serve hot with chutneys or tomato sauce.

PUDINA PAKODA / MINT FRITTERS

An inviting plate full of hot and crunchy Pudina Pakodas...

Perfect for a chilly January evening....

And it can be prepared in less than 10 minutes...

INGREDIENTS

• GRAM FLOUR (Besan) -2 TABLESPOONS
• WHEAT FLOUR-2 TABLESPOONS
• RICE FLOUR -2 TABLESPOON
• ONION(Chopped)-1
• MINT LEAVES-2 CUPS
• CHILLI POWDER-1 TEASPOON
• SODA BICARBONATE-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the dry flours,Soda bicarbonate ,salt and chilly powder .
• Add the chopped onions and mint leaves(Pudina).
• Add a tablespoon of warm oil and mix well.
• Sprinkle water little by little and make a stiff ,dry dough.(Do not over knead ad it will bring out the bitterness of the mint leaves).

• Heat oil in a frying pan.
• Fry small balls of this dough till it is well cooked and is slightly reddish brown.
• Remove from the oil and drain on a paper towel.
• Serve hot with tomato sauce or any chutney of your choice.

• This is a great anytime snack or a starter -A definite sellout indeed!

RIBBON PAKODA

When you are in a mood for some munchies....when the cool weather calls for a crunchy bite with your filter coffee of hot chai...just make a plate full of Ribbon Pakoda in 10 minutes with  easily available ingredients...

INGREDIENTS

• RICE FLOUR -1 CUP
• GRAM FLOUR / BESAN -3/4 CUP
• CHILLI POWDER -1 1/2 TEASPOON
• GHEE-2 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• ASAFOETIDA POWDER-4 PINCHES
• WATER FOR MIXING THE DOUGH
• SALT TO TASTE
• OIL FOR DEEP FRYING

METHOD

• Mix the flours,soda bicarbonate,salt ,asafoetida,ghee and chilli powder well.
• Add enough water to the mixture to make a sticky dough.
• Take a murrukku press .Fix it with ribbon pakoda plate.(the disc with two thin slits)
• Oil it well to avoid messiness at work.
• Heat the oil in a kadai /frying pan.
• Take a ball of the dough and fill the press till three fourths.
• Now press the pakoda directly into the hot oil in a circular motion.
• Let it cook well.(one sign to watch for is the decrease of froth and bubbles in the oil-an indication that it is fried  well.)
• Remove from the oil.Drain.
• Store in an airtight container when it is cool.

SWEET MAIDA CUTS / MAIDA BISCUITS

Here is a tasty ,easy to make any time snack....

INGREDIENTS

• MAIDA(ALL PURPOSE FLOUR)-1 CUP
• SUGAR-1/3 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• SODA BICARBONATE-4 PINCHES
• SALT -4 PINCHES
• OIL/VANASPATI FOR FRYING

METHOD

• Powder the sugar in a mixie.
• Sieve together the maida,soda bicarbonate salt,elaichi powder  and powdered sugar.
• To this mixture add a few spoons of oil and mix to get a crumb-texture.
• Sprinkle water little by little and knead to a stiff dough.
• Keep aside for 15 minutes.
• Make lemon sized balls out of this dough and dust them with maida .
• Roll out into slightly thick chappatis.
• Cut into diamond shaped bits or small squares with a sharp knife.
• Heat the oil and fry the bits till done.Drain.
• Serve hot or cool.