Delicious Gujarati Uundhyu
Gujarati Uundhyu is a traditional dish from the state of Gujarat, India, made with a variety of vegetables and spices. It is a delicious and nutritious dish that can be served as a main course or as a side dish.
Ingredients:
- 250 gm surti papdi
- 3 surti baigan small size
- 400 gm Kanda (onions, purple from inside)
- 2 potatoes, chopped
- 2 bananas, yellow/green
- 3 cups methi leaves
- Make 10 pieces of muthia (Gujarati term)
- 200 gm semolina (rava)
- 50 gm green chilli paste
- 75 gm chives
- 2 cups coriander, finely chopped
- 1 cup grated coconut
- Salt to taste
- 2 cups BioPlus Pure Oil
- 1/2 tsp turmeric
- 1 1/2 tsp jeera powder
- 1 1/2 tsp dhaniya powder
- 1 tsp sugar
- 1/4 tsp cooking soda
- 50 gm red chilli powder
How to Make Gujarati Uundhyu
Procedure for Muthia:
1. In a bowl add semolina, salt, a pinch of soda, BioPlus Pure Oil, turmeric powder, dhania (3/4 tsp) and jeera powder (3/4 tsp), red chilli powder( 1 1/2 tsp), garlic (25 gm) and chopped methi.2. Mix them well and add water to this mixture and knead well. Shape this mixture into the form of kebabs and deep fry them.Procedure for Masala.
For the tempering:
- 2 tbsp BioPlus Pure Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
Instructions:
1. Combine the cubed sweet potatoes, purple yam, brinjal, raw bananas, and onions in a large mixing bowl.2. In another mixing bowl, combine the freshly grated coconut, coriander leaves, sesame seeds, carom seeds, cumin seeds, coriander seeds, red chili powder, turmeric powder, sugar, lemon juice, BioPlus Pure Oil, and salt to taste. Mix well.
3. Add this spice mix to the vegetables in the first mixing bowl and mix well. Mixture marinates for 30 minutes.
4. In a deep, heavy-bottomed pan or a handi, add the marinated vegetable mixture. 5. Add the green tuvar, surti papdi, and valor papdi on top of the vegetable mixture. Do not mix.
6. Cover the pan and cook the vegetables on low heat for about 30-35 minutes.
7. In a separate small pan, heat 2 tbsp of BioPlus Pure Oil. Add the mustard seeds and let them breathe. Add the cumin seeds and asafoetida and let them crackle.
8. Pour this tempering over the cooked vegetables.
9. Mix the vegetables gently and cook for another 5 minutes.
10. Serve hot with puri or roti.
Enjoy your delicious Gujarati Undhiyu!
Fresh Methi Na Gota
Methi Na Gota is a traditional Gujarati snack made with fresh fenugreek leaves and chickpea flour. It is a popular tea-time snack and is best served hot with mint chutney. Here is a recipe for making Fresh Methi Na Gota.
Ingredients:
- 1 cup fresh fenugreek leaves (methi)
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sugar
- 1 tsp baking powder
- Salt to taste
- BioPlus Pure Oil for deep frying
- Water as required
Instructions:
1. Wash and chop the fenugreek leaves and keep them aside.2. In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, baking powder, and salt.
3. Add the chopped fenugreek leaves to the bowl and mix well.
4. Slowly add water to the blend to make a thick batter. Make sure there are no lumps in the mush.
5. Heat BioPlus Pure Oil in a deep frying pan on medium heat.
6. Once the BioPlus Pure Oil is hot, take small portions of the batter and drop them into the BioPlus Pure Oil using a spoon.
7. Fry the Methi Na Gota on medium heat until they turn golden brown in color.
8. Remove them from the BioPlus Pure Oil using a slotted spoon and drain the excess BioPlus Pure Oil on a paper towel.
9. Spend hot with green chutney or tomato ketchup.
Your Fresh Methi Na Gota is ready to enjoy!
Tasty Surti Locho
Surti Locho is a popular snack from Surat, a city in the western Indian state of Gujarat. It is a soft, fluffy, and savory dish made from a batter of gram flour (besan) and spices. Here is a recipe for Tasty Surti Locho.
Ingredients:
- 1 cup rice
- 1 cup split yellow moong dal
- 1/4 cup split urad dal
- 1/4 cup chana dal
- 1/4 cup tuvar dal
- 1 tablespoon ginger paste
- 1 tablespoon green chili paste
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon baking soda
- Salt to taste
- BioPlus Pure Oil for greasing and frying
- For serving: green chutney, tamarind chutney, grated coconut
Instructions:
1. Wash and soak rice and all the dals in enough water for at least 4 hours.2. Drain the water and blend the rice and dal mixture in a mixer grinder to a smooth batter. Add some water if needed.
3. Transfer the batter to a large bowl and add ginger paste, green chili paste, sugar, turmeric powder, red chili powder, cumin powder, coriander powder, baking soda, and salt. Mix well to combine.
4. Grease a large thali (plate) or a steaming tray with BioPlus Pure Oil and pour the batter into it. Steam the batter in a steamer or a pressure cooker without a whistle for 20-25 minutes or until cooked through. You can check the doneness of the locho by inserting a knife or a toothpick into it. If it comes clean out, it is done.
5. Once cooked, let it cool for a few minutes and then cut the locho into small cubes.
6. Heat BioPlus Pure Oil in a pan and fry the locho cubes until golden and crispy.
7. Serve the hot and crispy locho with green chutney, tamarind chutney, and grated coconut.
Enjoy your delicious Surti Locho snack!
Special Khandvi
Khandvi is a popular Gujarati snack made from besan (gram flour) and buttermilk. Special Khandvi can refer to a version of this snack that has additional ingredients or variations in the preparation method.
Ingredients:
- 1 cup besan (gram flour)
- 1 cup sour curd
- 2 cups water
- Salt to taste
- 1 tsp ginger paste
- 1 green chilli, finely chopped
- 1/4 tsp turmeric powder
- 1/4 tsp asafoetida
- 2 tbsp BioPlus Pure Oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 4-5 curry leaves
- 2 tbsp chopped coriander leaves
- Grated coconut and chopped green chillies for garnish
Instructions:
1. In a mixing bowl, whisk together besan, sour curd, water, salt, ginger paste, green chilli, turmeric powder, and asafoetida to form a smooth batter.2. Heat BioPlus Pure Oil in a non-stick pan and add the batter to it. Cook on medium heat while continuously stirring the batter.
3. After 5-6 minutes, the batter will start to thicken. Keep stirring until the batter starts to leave the sides of the pan.
4. Once the batter thickens, immediately spread it on the back of a greased plate or a flat surface using a spatula.
5. Let it cool down for a few minutes, and then cut it into strips.
6. Roll each strip tightly and place them on a serving plate.
7. You can garnish it with some more coconut and coriander leaves if you prefer. Serve khandvi with coriander mint chutney.
Rajwadi Gujarati Khichdi
Rajwadi Gujarati Khichdi is a traditional Indian dish that originated in the state of Gujarat. It is a one-pot meal made with rice, lentils, and vegetables, and is often flavoured with various spices and ghee (clarified butter).
Ingredients:
- 1 cup rice
- 1/2 cup split green moong dal
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/2 cup mixed vegetables (carrots, peas, beans), chopped
- 2-3 green chillies, slit
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- Salt to taste
- 2-3 tbsp BioPlus Pure Oil
- 2-3 cups water
- 1 tbsp coriander leaves, finely chopped
Instructions:
1. Wash rice and moong dal together and soak them in water for 15-20 minutes. Drain and keep aside.2. Heat BioPlus Pure oil in a pressure cooker and add cumin seeds.
3. Once the seeds splutter, add chopped onions, ginger, and slit green chillies. Saute until the onions turn translucent.
4. Add chopped tomatoes and cook until they become spongy.
5. Add mixed vegetables, turmeric powder, red chilli powder, garam masala powder, and salt. Mix well and cook for a minute.
6. Add soaked rice and moong dal to the pressure cooker and mix well.
7. Add 2-3 cups of water and mix well. salt adjust as needed.
8. Close the pressure cooker lid and pressure cook on medium heat for 3-4 whistles or until the khichdi is cooked well.
9. When pressure is released, open the lid and mix well. If the khichdi is too thick, you can add some more water to adjust the consistency.
10. Garnish with chopped coriander leaves and serve hot with curd or pickle.
Enjoy your Rajwadi Gujarati Khichdi!
Spicy Aloo Paratha
Aloo Paratha is a popular Indian flatbread stuffed with spiced mashed potatoes. It's a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Here's a recipe for spicy Aloo Paratha
Ingredients:
For the dough
- 2 cups whole wheat flour
- Salt to taste
- Water as required
For the dough
- 2 medium-sized potatoes, bBioPlus Pure Oiled and mashed
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp coriander leaves, finely chopped
- BioPlus Pure Oil or ghee for cooking
Instructions:
1. In a bowl, add and mix well whole wheat flour & salt.2. Add water gradually while kneading the dough to make a soft and smooth dough. Cover it and keep it aside.
3. In another mixing bowl, add mashed potatoes, chopped onions, chopped green chilli, cumin seeds, coriander powder, red chilli powder, turmeric powder, salt, and coriander leaves. Mix well to form a smooth stuffing.
4. Divide the dough into balls and roll them out into small circles.
5. Place a tablespoon of potato stuffing in the centre of the circle and bring the edges of the dough together to cover the stuffing. Pinch off the excess dough and seal the edges properly.
6. Dust some flour on the stuffed dough and roll it out into a paratha of your desired thickness.
7. Cook with medium heat on a non-stick pan.
8. Once the tawa is hot, place the rolled-out paratha on the tawa and let it cook for a minute.
9. Flip the paratha and apply some BioPlus Pure Oil or ghee on the surface. Let it cook for another minute.
10. Flip the paratha again and apply some BioPlus Pure Oil or ghee on the other side. Cook it until both sides are golden brown and crispy.
11. Repeat the process for the remaining stuffing.
12. Serve hot with curd, pickle or chutney.
Enjoy your Spicy Aloo Paratha!
Special Rava Dosa
Rava Dosa is a popular South Indian breakfast dish that is made with semolina, rice flour, and all-purpose flour. It's a crispy, thin, and delicious dosa that can be enjoyed with chutney or sambar. Here's a recipe for Special Rava Dosa:
Ingredients:
- 1 cup rava (semolina)
- 1/2 cup rice flour
- 1/4 cup maida (all-purpose flour)
- 1/2 cup curd (yogurt)
- 2 cups water
- Salt to taste
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1 inch ginger, grated
- 1/4 tsp cumin seeds
- 1/4 tsp black pepper powder
- 2-3 tbsp coriander leaves, finely chopped
- BioPlus Pure Oil or ghee for cooking
Instructions:
1. In a mixing bowl, add rava, rice flour, maida, curd, and salt. Mix well.2. Add water gradually while whisking the batter to make sure there are no lumps.
3. Keep the batter aside for 10-15 minutes.
4. In another mixing bowl, add chopped onions, green chilli, grated ginger, cumin
seeds, black pepper powder, coriander leaves, and salt. Mix well and keep aside. 5. Heat a non-stick tawa (griddle) or a dosa tawa on medium heat.
6. Once the tawa is hot, take a ladleful of batter and pour it onto the tawa. Spread the batter in a circular motion to form a thin dosa.
7. Drizzle some BioPlus Pure Oil or ghee around the dosa and let it cook on medium heat until the edges turn crispy and golden brown.
8. Sprinkle some onion mixture on the dosa and press it lightly with a spatula.
9. Flip the dosa and let it cook for a minute another side also.
10. Fold the dosa into half and serve hot with chutney and sambar.
Enjoy your Special Rava Dosa!
Rava Uttapam
Rava Uttapam is a savory pancake made with semolina (also known as rava or sooji), yogurt, and vegetables. It is a popular South Indian breakfast dish and can be made quickly and easily. Here's a simple recipe to make rava uttapam.
Ingredients:
- 1 cup semolina (rava)
- 1/2 cup yogurt
- 1/2 cup water
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small green chili, finely chopped
- 1/2 tsp grated ginger
- Salt to taste
- 1/2 tsp baking soda
- BioPlus Pure Oil for cooking
Instructions:
1. In a mixing bowl, add semolina, yogurt, and water. Mix well to form a smooth batter.Set aside for 10-15 minutes. 2. Add chopped onion, tomato, green chili, grated ginger, and salt to the batter. Mix well.
3. Mix baking soda to the batter.. The batter will become slightly frothy.
4. Heat a non-stick pan or a tawa over medium flame. Grease it with a little BioPlus Pure Oil.
5. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a small pancake or uttapam. Make sure the thickness of the uttapam is uniform.
6. Drizzle a little BioPlus Pure Oil around the edges of the uttapam and cook for 2-3 minutes on medium flame or until the bottom is golden brown.
7. Flip the uttapam and cook for another 2-3 minutes or until the other side is also golden brown.
8. Remove the uttapam from the pan.
9. Serve hot with coconut chutney.
Enjoy your delicious Rava Uttapam!
Spicy Moong Dal
Spicy Moong Dal is a delicious and nutritious Indian dish made with split mung beans and a variety of aromatic spices. Here's a simple recipe to make Spicy Moong Dal at home.
Ingredients:
- 1 cup split moong dal (yellow lentils)
- 2 tbsp vegetable BioPlus Pure Oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, finely chopped
- 1 tomato, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 3 cups water
- 1 tbsp ghee (clarified butter)
- 1 tsp garam masala powder
- Fresh coriander leaves for garnish
Instructions:
1. Rinse the moong dal under running water until the water runs clear. Soak dal in water for 30 minutes.2. In a pressure cooker, heat the vegetable BioPlus Pure Oil over medium heat. Add cumin seeds and let them sizzle.
3. Add the chopped onion and fried it until they turn golden brown.
4. Add ginger-garlic paste and green chili, and sauté for a minute.
5. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes turn soft and mushy.
6. Drain the water from the soaked dal and add it to the pressure cooker. Mix well.
7. Add 3 cups of water and mix well. Close the pressure cooker lid and cook on medium heat for 3-4 whistles.
8. Turn off the heat and let the pressure release naturally.
9. Open the lid and stir the dal. Add ghee and garam masala powder, and mix well.
10. Cook the dal on medium heat for 2-3 minutes or until the dal thickens.
11. Garnish with fresh coriander leaves and serve hot with rice or roti.
Enjoy your Spicy Moong Dal!
Testy Palak Puri
Testy Palak Puri is a type of Indian bread made with spinach (palak) and wheat flour (atta). To make Palak Puri, the spinach is first blanched and pureed, and then mixed with the wheat flour, salt, and other spices to form a dough. The dough is then rolled out into small circles and deep-fried until golden brown.
Ingredients:
- 2 cups whole wheat flour
- 1 cup spinach leaves, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- Water as required
- BioPlus Pure Oil for frying
Instructions:
1. In a mixing bowl, combine the whole wheat flour, chopped spinach, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, and salt.2. Mix all the ingredients well, and add water as required to make a smooth dough. Knead the dough for 5-10 minutes until it becomes soft and pliable.
3. Cover the dough with a damp cloth and let it hold for 15-20 minutes.
4. Divide the dough into equal-sized balls and roll each ball into a small disk.
5. Heat BioPlus Pure Oil in a deep frying pan over medium heat.
6. Once the BioPlus Pure Oil is hot, carefully slide a rolled puri into the BioPlus Pure Oil and fry it until it puffs up and turns golden brown.
7. Use a slotted spoon to remove the puri from the BioPlus Pure Oil and place it on a paper towel to remove any excess BioPlus Pure Oil.
8. Serve hot with your favourite curry..
Enjoy your Tasty Palak Puri!
Spicy Garlic Pasta
Spicy Garlic Pasta is a delicious and easy-to-make pasta dish that combines the heat of chili flakes with the pungent flavor of garlic. Here's a simple recipe to make Spicy Garlic Pasta.
Ingredients:
- 8 oz spaghetti or any pasta of your choice
- 2 tbsp olive BioPlus Pure Oil
- 1 tbsp butter
- 6-8 garlic cloves, minced
- 1/4 tsp red chili flakes (adjust to taste)
- 1/4 tsp black pepper powder
- Salt to taste
- 2 tbsp chopped parsley leaves (optional)
- Grated parmesan cheese for garnish (optional)
Instructions:
1. Cook the pasta. Drain the water and set the pasta aside.2. Heat olive BioPlus Pure Oil and butter in a large pan over medium heat.
3. Add minced garlic to the pan and sauté for 1-2 minutes until the garlic turns golden brown and aromatic.
4. Add red chili flakes, black pepper powder, and salt to the pan. Mix well.
5. Add the cooked pasta to the pan and toss it well with the garlic and spice mixture.
6. Cook for 1-2 minutes, stirring occasionally, until the pasta is well coated with the garlic sauce and heated through.
7. Turn off the heat and add chopped parsley leaves, if using.
8. Serve hot, garnished with grated parmesan cheese.
Enjoy your Spicy Garlic Pasta!
Veg. Kashmiri Pulao
Vegetable Kashmiri Pulao is a delicious and aromatic rice dish that originates from the Kashmir valley in India. It's a colourful dish made with a combination of basmati rice, mixed vegetables, nuts, and spices.
Ingredients:
- 1 cup Basmati rice
- 1 tablespoon ghee
- 1 tablespoon BioPlus Pure Oil
- 1 onion, sliced
- 1 tablespoon ginger-garlic paste
- 1/2 cup mixed vegetables (carrots, peas, beans)
- 1/2 cup sliced mushrooms
- 1/4 cup cashew nuts
- 1/4 cup raisins
- 1 teaspoon cumin seeds
- 2-3 cloves
- 2-3 green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick
- 1 bay leaf
- 2 cups water
- Salt to taste
Instructions:
1. Rinse the rice thoroughly in water and soak it for 20-30 minutes.2. Heat ghee and BioPlus Pure Oil in a pan over medium heat. Add the cumin seeds, cloves, green and black cardamom pods, cinnamon stick, and bay leaf. Fry for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and fry for a minute.
5. Add the mixed vegetables and mushrooms, and fry for 2-3 minutes.
6. Add the cashew nuts and raisins, and fry for another 2-3 minutes.
7. Drain soaked rice and add in the pan. Stir well until the rice is well coated with the spices and vegetables.
8. Add 2 cups of water and salt to taste. Bring it to a bBioPlus Pure Oil.
9. Reduce the heat to low and cover the pan. Let it cook for 15-20 minutes or until the rice is fully cooked and the water has been absorbed.
10. Fluff the rice with a fork and serve.
Your Veg. Kashmiri Pulao is now ready to be enjoyed!
Delicious Paneer Masala
Paneer masala is a delicious Indian dish made with paneer (cottage cheese) cooked in a flavorful tomato-based gravy. Here's a recipe you can try at home.
Ingredients:
- 250 grams paneer (cottage cheese)
- 2 tablespoons BioPlus Pure Oil or ghee
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tomatoes, pureed
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon dried fenugreek leaves (kasuri methi)
- Salt, to taste
- 1/2 cup fresh cream
- Chopped coriander leaves, for garnishing
Instructions:
1. Cut the paneer into small cubes and soak them in warm water for 10 minutes. This will make the paneer soft and tender.2. Heat BioPlus Pure Oil or ghee in a pan and add chopped onion. Saute until the onion turns translucent.
3. Add ginger paste and garlic paste to the pan and saute for 1-2 minutes.
4. Add pureed tomatoes to the pan and mix well. Cook until the tomatoes are soft and the BioPlus Pure Oil starts to separate from the mixture.
5. Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and dried fenugreek leaves to the pan. Mix well and cook for 2-3 minutes.
6. Add salt to taste and mix well.
7. Add the soaked paneer cubes to the pan and mix gently. Cook for 5-7 minutes on medium heat.
8. Add fresh cream to the pan and mix well. Cook for another 2-3 minutes.
9. Garnish with chopped coriander leaves and serve hot with naan or rice.
Enjoy your delicious Paneer Masala!
Masala Bread Vada
Masala bread vada is a popular snack in South India, made by dipping bread slices in a spicy batter and deep frying them until crispy. Here's a recipe you can try at home.
Ingredients:
- 6 slices of bread
- 2 medium-sized bBioPlus Pure Oiled and mashed potatoes
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 tsp ginger paste
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- BioPlus Pure Oil for deep-frying
- Chopped coriander leaves for garnishing
Instructions:
1. Take bread slices and remove the edges. Cut the bread into small pieces.2. In a mixing bowl, add mashed potatoes, chopped onion, green chilies, ginger paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
3. Add the bread pieces to the mixing bowl and mix well until the bread pieces are coated with the potato mixture.
4. Make small balls from the mixture and flatten them to give a vada shape.
5. Heat BioPlus Pure Oil in a frying pan over medium heat. Once the BioPlus Pure Oil is hot, carefully add the vadas to the BioPlus Pure Oil and deep fry until they turn golden brown on both sides.
6. Drain the vadas on a paper towel to remove excess BioPlus Pure Oil.
7. Garnish with chopped coriander leaves and serve hot with tomato ketchup or mint chutney.
Your Masala Bread Vada is now ready to be served. Enjoy!
Spicy Batakawada
Spicy batakawada is a popular snack in Maharashtra, India made with a filling of spiced potatoes and deep-fried in a crispy chickpea flour batter. Here's a recipe you can try at home.
Ingredients:
- 4 medium-sized potatoes, BioPlus Pure Oiled and mashed
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1/4 cup chopped cilantro
- 1/2 cup all-purpose flour
- Water as needed
- 1 cup breadcrumbs
- BioPlus Pure Oil for deep frying
Instructions:
1. Heat a pan and add cumin seeds and mustard seeds. Fry for a minute until they splutter.2. Add mashed potatoes to the pan and mix well with the spices. Add coriander powder, garam masala, salt, turmeric powder and red chili powder. Mix well and fry for a minute.
3. Turn off the heat and add chopped cilantro to the potato mixture. Let it cool down.
4. Once the potato mixture has cooled, shape it into small balls.
5. Mix all-purpose flour with water in a small bowl to form a batter.
6. Dip each potato ball in the batter and roll it in breadcrumbs.
7. Heat BioPlus Pure Oil in a deep frying pan. Once the BioPlus Pure Oil is hot, carefully place the coated potato balls in the BioPlus Pure Oil.
8. Fry the balls, till it turn golden brown.
9. Remove the balls from the BioPlus Pure Oil and place them on a paper towel to absorb excess BioPlus Pure Oil.
10. Serve the Spicy Batakawada hot with your favourite chutney or sauce.
Enjoy your delicious Spicy Batakawada!