Baked Karanji

Baked Karanji

Prep: 3 hours

Cook: 35 miniutes

Method: Moderate

Course: Snack

Karanjis are usually deep fried but you can make them healthier by baking them

Ingredients

  • For covering
  • Refined flour (maida) 1 cup
  • Ghee 1 tbsp + 1 tsp
  • Yogurt 1 tbsp
  • Salt ¼ tsp
  • Baking soda ¼ tsp
  • For stuffing
  • Fresh coconut, scraped 1¼ cups
  • Jaggery, grated ¼ cup
  • Honey 1 tbsp
  • Green cardamom powder ½ tsp

Methods

  • To make the stuffing, heat a non-stick pan, add coconut and saute on medium heat till the moisture evaporates.
  • Add jaggery and mix well and saute till it melts and mixes well with the coconut. Add honey and saute till the mixture is semi dry.
  • Add cardamom powder, mix well and switch off the heat. Set aside to cool down to room temperature.
  • To make the covering, take refined flour in a mixing bowl, add yogurt, salt and ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • Cover the dough with a small bowl and rest for 2 hours.
  • Preheat an air fryer to 180º C.
  • Knead the dough for 1 minute. Divide into 12 equal parts and shape them into balls.
  • Roll out each ball into a not too thin puri. Place some stuffing in the center of the puri, bring one side over the stuffing and press the edges to seal well. Press the edges with a fork to make a design.
  • Lightly grease the air fryer basket, arrange all the karanjis in it and fit it to the air fryer and bake 25 minutes.
  • Take the karanjis out of the air fryer and cool down to room temperature.
  • Arrange them on a serving platter and serve or store in an airtight container to use when required.
Mahrashtrian Gujiya

Mahrashtrian Gujiya

By Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Snack

Key Ingredients:

  • All-purpose flour
  • Semolina
  • Fresh coconut
  • Jaggery

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

Ingredients

  • All purpose flour (maida) 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¾ cup
  • Ghee 6 tbsps
  • Sesame seeds (til) 3½ tbsps
  • Poppy seeds (khuskhus) 4 tbsps
  • Fresh coconut, scraped 1 cup
  • Jaggery, grated 2 cups
  • Green cardamom powder 2 tsps
  • Salt to tasgte
  • Oil to deep-fry

Methods

  • To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
  • Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
  • Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
  • Twist the edges with your fingers to make gujiyas.
  • Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper. Cool and serve or store in airtight container.
Pitachi Mirchi

Pitachi Mirchi

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Gram flour (besan)
  • Green capsicums

A popular Maharashtrian dish that pairs well with bhakri – a poor man’s daily meal enjoyed by the rich very often

Ingredients

  • Gram flour (besan) 2½ cups
  • Medium green capsicums, cut into 1 inch pieces 2
  • Oil 2 tbsps
  • Mustard seeds 1½ tsps
  • Curry leaves 12 to 15
  • Turmeric powder ½ tsp
  • Asafoetida 1 pinch
  • Medium onion, chopped 1
  • Salt to taste
  • Red chilli powder 1 tsp

Methods

  • Heat a non-stick pan, add gram flour and dry roast till fragrant.
  • Heat oil in another non-stick pan, add mustard seeds and curry leaves. When the seeds splutter, add turmeric powder, asafoetida, onion and green capsicums and mix well.
  • Add red chilli powder and mix well. Add around 4 cups water and mix well.
  • Add roasted gram flour and whisk well so that no lumps form. Add salt and cook till thick.
  • Transfer into serving bowl and serve hot with bhakri.
Poha

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Pressed rice (poha)
  • Green peas (matar)
  • Potatoes (batata)
  • Onions (kanda)

Green peas enhances the appearance and taste of this popular breakfast snack

Ingredients

  • Pressed rice (poha), soaked in water for 5 minutes and drained 1½ cups
  • Oil 1 tbsp
  • Mustard seeds ½ tsp
  • Curry leaves 10 to 15
  • Peanuts 4 tsps
  • Green peas, boiled ¼ cup
  • Potatoes, boiled, peeled and diced ½ cup
  • Medium onions, finely chopped 2
  • Salt to taste
  • Turmeric powde ½ tsp
  • Green chillies, slit 1 to 2
  • Fresh coriander leaves, chopped 2 tsps
  • Lemon juice 2 tsps

Methods

  • Heat oil in a non-stick wok, add mustard seeds and curry leaves and saute till the seeds splutter.
  • Add peanuts and saute till they are golden. Add green peas, potatoes and onions and saute for 2-3 minutes.
  • Add salt, turmeric powder and green chilies and saute for 2-3 minutes.
  • Add pressed rice and mix. Cover and cook till the pressed rice gets heated through.
  • Add coriander leaves and mix. Add lemon juice and mix well.
  • Transfer into a serving bowl and serve hot.
Mahrashtrian Gujiya

Mahrashtrian Gujiya

By Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Snack

Key Ingredients:

  • All-purpose flour
  • Semolina
  • Fresh coconut
  • Sesame seeds (til)
  • Poppy seeds (khuskhus)
  • Jaggery
  • Green cardamomn powder

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

Ingredients

  • All-purpose flour 2 cups + 1 tbsp
  • Semolina (rawa / suji) ¾ cup
  • Ghee 6 tbsps
  • Sesame seeds (til) 3½ tbsps
  • Poppy seeds (khuskhus) 4 tbsps
  • Fresh coconut, scraped 2 cups
  • Jaggery, grated 2 cups
  • Green cardamom powder 2 tsps
  • Salt to taste
  • Oil to deep fry

Methods

  • To make the dough take all-purpose flour in a mixing bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
  • Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
  • Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
  • Twist the edges with your fingers to make gujiyas.
  • Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper. Cool and serve or store in airtight container.
Protein Poha

Prep: 7 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Thick pressed rice (jada poha)
  • Onions
  • Chickpeas
  • Roasted peanuts

The popular snack made protein rich with chickpeas

Ingredients

  • Thick pressed rice (jada poha) 2 cups
  • Oil 2 tbsps
  • Mustard seeds 1 tsp
  • Curry leaves 10 to 12
  • Green chillies, finely chopped 2
  • Dried red chilli 1
  • Garlic, finely chopped 2 tsps
  • Medium onions, chopped 2
  • Turmeric powder ½ tsp
  • Salt to taste
  • Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
  • Roasted peanuts 4 tbsps
  • Lemon juice 2 tbsps
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Heat oil in a non-stick pan/wok, add mustard seeds, curry leaves, green chillies, dried red chilli, and garlic and saute for till the seeds splutter.
  • Add onions and saute for 2 minutes. Add turmeric powder and salt and sauté for 1 minute.
  • Add chickpeas, roasted peanuts and lemon juice and cook for 2 minutes.
  • Soak the pressed rice in water for 2 minutes, drain and add to the pan. Mix well cook for another 2-4 minutes or till the extra moisture evaporates.
  • Transfer the protein poha into a serving bowl, garnish with coriander leaves and serve hot.