Singhare ke Atte ka Samosa
Singhare ke Atte is rich in antioxidants, such as polyphenols and flavonoids, thereby it helps improve the immunity of the body by reducing free radicals and reducing inflammation.
Ingredients
For the dough:
- 120-gram Singhare ka atta (water chestnut flour)
- 1/4 cup Arrowroot
- 60 gram Ghee
- 2 1/2 cups of Water
- 1 tsp Sendha namak (white rock salt)
- For deep-frying Ghee
For the filling:
- 125-gram Chironji (charoli) (soaked in water for about 2 hours)
- 3/4 tsp Chilli powder
- 1 tbsp Zeera (cumin seeds)
- 2 tsp Dhania (coriander powder)
- 2 tsp Sendha namak (white rock salt )
- 1/2 tsp Elaichi (cardamom) powder
- 30 gram Ghee
How to Make Singhare ke Atte ka Samosa
Prepare samosa filling:
1. Remove the husk of the chironji and grind coarsely.
2. Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and the rest of the filling ingredients.
3. Saute over low heat till mixture is well fried. Leave to cool.
Prepare samosa dough:
- Place the water, ghee, and 1 tsp salt in a pan and bring to a boil.
2. As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.
3. Take the dough off the heat and leave it to cool.
4. Roll dough (using dry flour or arrowroot if it sticks) into 1/8″ thick rounds, 3″ diameter, and cut into halves.
5. Take one half, and wet the edges. Fold the straight edge at the center and join overlapping the other edge to form a cone.
6. Press the overlapping portion, fill the cone with the filling, and press the edges together to seal the `Samosa’. Repeat, with the rest of the pieces.
7. Heat the ghee and over high heat, add as many samosas as come in without touching.
8. Lower the heat to medium and fry to a golden brown on either side.
9. Serve hot.
Kuttu Ka Dosa
kuttu ka atta, also known as buckwheat, is loaded with wholesome health benefits. In fact, it contains nutrients that can boost your well-being with regular consumption.
Ingredients of Kuttu Ka Dosa
For Potato Filling:
3 potatoes, boiled
Ghee (for frying)
to taste salt (use sendha namak if fasting)
1/2 tsp red chilli powder
1/2 tsp ginger, chopped
For the Dosa:
5 tbsp buckwheat flour kuttu)
2 tbsp arbi (colocasia), boiled
to taste salt
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp ginger, chopped
1 tsp green chillies, chopped
ghee (clarified butter)
1/2 tsp green chillies, chopped
Ajwain
How to Make Kuttu Ka Dosa
Prepare the Potato filling:
1. Heat ghee in a pan, crush the potatoes into it, and mix in the rest of the ingredients.
2. Toss the potato mixture around for a few minutes till it becomes light brown in colour.
3. Take it out and keep it aside.
Prepare the Dosa:
1. In a bowl, mash the arbi and mix it with the flour and salt.
2. Add some water and mix well.
3. Add the ajwain, red chilli powder, ginger, and green chillies and mix again.
4. Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
5. Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter, and spread it.
6. Cook for a few minutes and spread more ghee around the edges to make it crisp.
7. Now flip it over and cook the other side.
8. Now put some filling on top and fold the dosa over it.
9. Serve hot with mint and coconut chutney.
Kebab-e-Kela
Raw Green Bananas have an abundance of potassium, fibre, vitamin C, vitamin B6, high levels of antioxidants, and several phytonutrients.
Ingredients
- 250 Gram Raw bananas (diced), peeled
- 1 Black cardamom seed (badi elaichi )
- 1/4 cup Kuttu ka atta
- 2 tsp White rock salt (sendha namak)
- 2 tsp Coriander seeds (powdered), roasted
- 1/2 tsp Chilli powder
- 2 tsp Lemon juice
- 1 Green chili, chopped
- 2 tbsp Coriander, chopped
- For pan-frying Desi ghee
- For dusting Kuttu ka atta
How to Make Kebab-e-Kela
1. Steam the bananas, ginger, and elaichi, till bananas are cooked, but bite-like.
2. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.
3. When cool, mash the bananas; add the rest of the ingredients and mix well to form a dough-like consistency.
4. Shape into small cylindrical rods and dust with the kuttu ka atta.
5. Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.
Happy Navratri.
