By Ms. Preety Tyagi
Nutritionist and founder of MY22BMI
Farali Khandvi
Ingredients
- 1 Cup Singhara Flour (Singoda Flour)
- 1/2 Cup Yogurt
- 1 Cup Water
- Salt to Taste
- 1 Teaspoon Oil
For Tempering:
- 2 Tablespoons Oil
- 1 Teaspoon Sesame Seeds (Til)
- 2 Green Chilies, chopped
To Garnish:
1 Tablespoon Cilantro (Coriander Leaves), finely chopped
Instructions
- Lay out Aluminum Foil in long sheets on the counter top and grease lightly.
- Mix together singhara flour, yogurt, water and salt make a smooth batter.
- Heat one teaspoon oil in a non-stick pan on a low heat.
- Pour singhara flour batter to pan, stir constantly so that lumps do not form.
- Keep stirring till the batter becomes thick, about 10-12 minutes.
- Spoon batter from one edge of the foil and with a flat spatula, spread thinly.
- Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is spread.
- Gently lift the edge and roll up carefully like a Swiss roll.
- Cut 1 inch pieces out of each big roll to get bite-sized khandvis.
- Place these on a serving dish.
- Heat oil in a small pan, add sesame seeds and green chilies and stir for few seconds.
- Pour over khandvis and garnished with chopped cilantro leaves.
Fox Nuts Tikkis
Ingredients
- 4 Potatoes (Aloo), boiled, mashed
- 1 cup Phool Makhana (Fox nuts), roasted, ground
- 2 Green Chilies, finely chopped
- 1 teaspoon Fennel seeds (Saunf), crushed
- 2 tablespoons Roasted Peanuts, crushed
- 1 Coriander Leaves, small bunch, finely chopped
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red Chilli powder
- Black Salt to taste
- Oil for shallow frying
Instructions-
- We begin making the Makhana Aloo Tikki by roasting the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.
- Mash the potatoes and add all the remaining ingredients in a bowl. Check the salt and spices and adjust to suit your taste.
- Shape the aloo makhane mixture into small cutlets and pan fry them in very little oil until golden brown on both sides.
- Serve your Makhana Aloo Tikki (Spiced Fox nuts Patties) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack
Sago Mango Yogurt Parfait
Ingredients
- 1 cup Mango Yogurt
- 1/2 cup cooked mini sago
- 1 tbsp sugar (optional)
- fresh mango cubes, for the topping
Instructions
- Leave the Mango Yogurt out until it reaches room temperature.
- Whisk until smooth.
- Divide the sago into 4 serving bowls
- Pour the yogurt mixture over the sago.
- Chill until set, this will take about 2 hours.
- Top with the chopped mangoes. Serve chilled