Tag: indianfood

Besan Cheela

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In an Indian household, Besan Cheela is the ultimate “I’m in a hurry but want something healthy” breakfast. It’s naturally gluten-free, packed with protein, and keeps you full for a long time.

The secret to a “less oil” cheela that doesn’t taste like cardboard is all in the batter consistency and using a good non-stick or well-seasoned cast iron tawa (griddle).

Here is my authentic, homestyle recipe.

Ingredients

  • 1 cup Besan (Gram flour)
  • 2 Green chilies, finely chopped (adjust for your heat level)
  • Handful of Fresh coriander leaves, finely chopped
  • 1 Small onion, very finely minced (adds moisture)
  • ¼ tsp Turmeric powder (for that beautiful golden glow)
  • ½ tsp Ajwain (Carom seeds) – Crucial for digestion!
  • Salt to taste
  • Water (approx. ¾ cup)
  • Oil (only a few drops per cheela)

The Method

1. Make the Batter

In a mixing bowl, whisk the besan, salt, turmeric, and ajwain. Slowly add water while whisking to ensure there are no lumps. The consistency should be like a pourable pancake batter—not too thick, not watery.

2. Add the Aromatics

Stir in your green chilies, coriander, and minced onions. Let the batter rest for 5–10 minutes. This allows the besan to hydrate, making the pancakes softer.

3. The Low-Oil Cook

  • Heat a non-stick tawa or griddle on medium heat.
  • Lightly grease it once with a drop of oil and wipe it off with a paper towel. This creates a thin film.
  • Pour a ladleful of batter in the center and spread it outward in a circular motion (like a crepe or dosa).
  • The Trick: Cover the pan with a lid for 1 minute. The steam helps cook the top and edges without needing extra oil.

4. Flip and Crisp

Once the edges start to lift and the bottom is golden brown, drizzle just 2-3 drops of oil around the edges. Flip it over and cook the other side for 30–40 seconds, pressing down gently with a spatula.

My Pro-Tips for Health & Flavor

  • Veggie Power: If you want to make it even healthier, grate some carrots or beetroot into the batter.
  • The Ajwain Factor: Don’t skip the carom seeds (ajwain). Besan can sometimes be heavy on the stomach; ajwain fixes that and adds a lovely earthy aroma.
  • Serving: Eat these hot! They go best with a spicy mint-coriander chutney or just a dollop of plain yogurt.

Daal Kachori

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The Perfect Snack for Any Occasion

When it comes to Indian snacks, Daal Kachori is an all-time favorite. This crispy, savory snack is perfect for any occasion, whether you are hosting a party or just looking for a quick snack to munch on. This recipe is a must-try for anyone who loves Indian food, as it’s easy to make and packed with flavor.

The dough for the kachoris is made from all-purpose flour, vegetable oil, and salt, which is mixed together with water to make a smooth dough. The filling is made from chana daal, onion, ginger paste, garlic paste, green chili, cumin seeds, turmeric powder, red chili powder, and salt. The filling is cooked on the stove until it has thickened and the daal is cooked.

To make the kachoris, the dough is rolled out into circles and a spoonful of the daal filling is placed in the center. The edges of the dough are brought together to seal the filling inside the kachori. The kachoris are then deep-fried until they are crispy and golden brown. Here is the recipe of this delicious treat.

Ingredients:

  • For the kachori dough:
    • 2 cups all-purpose flour
    • 1/4 cup vegetable oil
    • 1/2 teaspoon salt
    • Water, as needed
  • For the filling:
    • 1 cup chana daal (split Bengal gram lentils)
    • 1 onion, chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 green chili, chopped
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • Salt, to taste
    • 2 tablespoons vegetable oil
    • Oil, for deep frying
  • For serving:
    • Tamarind chutney
    • Mint chutney
  1. To make the kachori dough, mix together the all-purpose flour, vegetable oil, and salt in a large mixing bowl. Add water as needed to make a smooth dough. Cover the dough and set it aside for 15-20 minutes.
  2. To make the filling, rinse the chana daal and soak it in water for about 30 minutes. Drain the water and grind the daal to a coarse paste in a food processor.
  3. Heat the vegetable oil in a pan and add the cumin seeds. Once they start to splutter, add the chopped onion, ginger paste, garlic paste, and green chili. Cook for a few minutes until the onions are soft.
  4. Add the ground daal, turmeric powder, red chili powder, and salt to the pan. Cook the mixture for about 10-15 minutes, stirring occasionally, until the daal is cooked and the mixture has thickened.
  5. Remove the daal mixture from the heat and let it cool.
  6. To make the kachoris, divide the dough into equal-sized balls. Roll each ball into a flat circle and place a spoonful of the daal filling in the center. Bring the edges of the dough together to seal the filling inside the kachori.
  7. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the kachoris into the oil and fry them until they are golden brown.
  8. Serve the hot kachoris with tamarind and mint chutneys on the side.

The result is a delicious and flavorful snack that is perfect for any occasion. The kachoris can be served hot with tamarind and mint chutneys on the side. The tangy tamarind chutney perfectly complements the spicy kachoris, while the refreshing mint chutney helps to balance out the flavors.

Daal Kachori is not only a great snack but also a versatile one. It can be served as an appetizer, a side dish, or even as a main course. This snack is also perfect for potlucks, as it can be made ahead of time and reheated when needed.

So, if you are looking for a delicious and easy-to-make snack that is packed with flavor, Daal Kachori is the perfect choice. This recipe is a must-try for anyone who loves Indian food or is looking for a new snack to try. So why not give it a try and enjoy this delicious snack with your family and friends?

Ragda patties

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Ingredients:

  • 1 cup dried white peas (safed vatana)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 cups water
  • 2 cups oil for frying
  • 8-10 small round patties or puris
  • 2 cups finely chopped onions
  • 2 cups finely chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tbsp tamarind chutney (optional)
  • 2 tbsp mint chutney (optional)

Instructions:

  1. Soak the dried white peas in enough water for 6-8 hours or overnight. Drain and set aside.
  2. In a pressure cooker, add the soaked peas, 2 cups of water, and a pinch of salt. Cook for 2-3 whistles or until the peas are soft and cooked through.
  3. Heat 1 tsp of oil in a pan over medium heat and add cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until the spices are fragrant.
  4. Add the cooked peas to the pan and mash them lightly with a potato masher or the back of a spoon. Cook for 2-3 minutes or until the peas are heated through and the mixture is thickened.
  5. Heat oil in a pan for frying, add the small round patties and fry them until they are golden brown and crispy. Drain on a paper towel.
  6. In a serving plate or bowl, add the fried patties and spoon some of the ragda mixture over the patties.
  7. Garnish with finely chopped onions, tomatoes, cilantro and the tamarind and mint chutney (if using).

Ragda Patties is a popular street food in India, it’s a chaat dish where the patties are topped with a spicy and tangy ragda made from dried white peas, and garnished with onion, tomatoes, cilantro, and chutneys. You can adjust the spiciness as per your taste preference. You can also make the patties at home using wheat flour, besan and spices.