Sabudana Wada - Crispy

Popular in Maharashtra, crispy Sabudana wadas are a great companion, if you are fasting. These fritters can be deep fried, shallow pan fried in oil or you can simply use your air fryer. 

This traditional snack from Maharashtra is served with green coconut peanut chutney or with sweet yogurt. 

Preparation :

1. Soak 1 cup sabudana (Sago seeds or Tapioca Pearls) in 1 cup water for 4-5 hours. Then drain out the water and keep them aside. 
2. Boil 2 large potatoes. Peel and mash them. 
3. For peanut powder : Roast 1/2 cup peanuts till slightly golden brown. When they cool down crush them roughly in a blender. 
4. In a large bowl mix soaked sabudana, boiled potatoes and crushed peanut powder (1 cup). Next add chopped green chillies 3-4 nos, 1tbspn chopped coriander (optional), sugar 1 tsp, 2-3 tbsp lemon juice and salt to taste. Mix well. 
5. Next with damp hands, carefully roll the mixture into small balls or using the palm of your hand gently squeeze down the round balls into patties about 3 or 4 cm thick.
6. Then deep fry them in hot oil or you can shallow pan fry them. Infact I used our Ninja foodi max health air fryer and they turned out to be really crispy. (200 degrees for 20 minutes. Lightly brush one side of sabudana wada with groundnut or vegetable oil. After 10 mins flip and oil the other side and cook for 20 mins with 10 mins each side). 
7. Serve with green coconut and peanut chutney or sweet yoghurt, 

Deep fried Sabudana Wadas

Air fried 

Air fried Sabudana Wadas

Recipe: Vegetarian

Preparation time : 4- 5 hours

Cooking time : 20-30 mins

Serves : 1-2

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Mumbai Dahi Batata Sev Puri

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Dahi Batata Sev Puri is a street food in Mumbai. I have this easy and very quick recipe, especially for those chaat cravings.

But before you start, get into an Asian grocery store and buy a packet of puffed puris, packet of salted boondis and a packet of thin sev. 

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Preparation: 

Fillings/Stuffings

-Boiled Potatoes: In a bowl mash boiled potato, add black salt 1/2 tsp and 1tbspn chopped coriander.

-Soaked boondi: Take 1/2 cup salted boondi and add little water to soak them. 

-Yoghurt: To 1/2 cup yoghurt, add 2 tsp sugar and 1/2 tsp black salt. Mix well and give a whip. 

-Green Chutney: In a blender add 1/2 cup coriander, 1/2 cup mint leaves , 1inch ginger, 1/2 tsp amchur powder, 3-4 nos green chillies , 1/2 tsp cumin seeds, 1tbspn roasted channa dal, 1 tsp sesame seeds, 10 ml water and salt to taste. Grind to a smooth green chutney.

-Onion and Tomato: Finely chop 1/2 onion and 1/2 tomato.

-Raw mango: Finely grate raw mango 1nos, add 1/4 tsp red chilli powder, 1/4 tsp sugar/jaggery and 1/4 tsp black salt. Mix well.

-Tamarind and Date Sweet Chutney: Soak 1/2 cup tamarind in hot water. Also soak 1/2 cup dates in hot water. In a pan add soaked tamarind or pulp, soaked dates, 1/2 cup jaggery, 1/2 tsp cumin powder, 1/2 tsp ginger powder, 1/2 tsp black salt and 10ml water. Let it simmer for 20 mins on low heat until the jaggery melts and tamarind is soft. Remove from heat. Let the mixture cool down. Then pass the pulpy mixture through sieve and strain. Chutney should be of thick coating consistency. Add little water if it is too thick. 

Platting , layering and serving 

1) Place 10-12 puffed crispy puris on a plate.

2) Create a small hole in the centre of each puri.

3) Fill each puri with : 1/4 tsp boiled potato, 1/4 tsp soaked boondi, 1/4 tsp chopped onion and tomato, 1/4 tsp raw mango,  then add 1/2 tsp sweet chutney, 1/2 tsp green chutney, 1/2 tsp yoghurt and sprinkle chaat masala 

4) Sprinkle on top : thin sev, crushed puri, finely chopped coriander and pomegranate seeds.

5) Enjoy each puris in one go. 

Tip : Once ready, serve and enjoy immediately, as the puris will go soggy if kept for long. 

Trupti Rane's Spice Recipes

Recipe: Vegetarian

Preparation time : 20 mins

Cooking time : 10 mins

Serves : 1-2

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Doodhi/Lauki Kofta Curry

 

Trupti Rane's Spice Recipes

Preparation 

Koftas: 

1)  Peel the green bottle gourd/lauki/doodhi 1 nos-250-500gms. Then on a flat plate grate that bottle gourd and squeeze out all the juice from it. Keep this juice aside.

2) Now to the grated doodhi add : 1tsp black pepper, 3nos chopped green chillies, 1tsp red chilly powder, 1inch finely chopped ginger, 1tsp coriander powder, 1tbspn finely chopped coriander and mint leaves, 1 tsp amchur powder, 1/2 tsp asafoetida, 1 cup besan/chick peas flour, 2tbspn rice flour, 1tbspn oil and salt to taste. Mix well. This mixture should be thick enough to roll balls.

3) Using slightly damp hands roll into balls or koftas and deep fry them until crisp and golden brown then set aside on kitchen paper or use the air fryer for frying. (I sprinkled some rapseed oil 1tbspn and air fried them at 200 degrees for 20 mins).

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Sauce/Gravy :

1) Heat 3-4 tbsp oil in a non-stick pan. Add: cumin seeds 1tspn, 2 bay leaves, 1 cinnamon stick , 1 pinch asafoetida, 1 tbsp each of crushed ginger, garlic and green chillies. Add 2 finely chopped onions. Fry the onions till they turn brown. 

2) Lower the heat and add to the above : 1/2 tsp turmeric powder, 1tsp coriander powder, 1tsp red chilly powdatater, 1tsp amchur powder , 1/2tsp black pepper powder, 1tsp jeera powder. Add 20ml water. Mix well. Cook for 3-4 mins on medium heat. 

3) Blend together 7-8 soaked cashew nuts, 1tsp poppy seeds, 4-5 tomatoes, stir this mixture into the above gravy. Add 50 ml water, bottle gourd juice (squeezed out of grated gourd) and salt to taste. Cook on low heat for 10 mins keep stirring. 

4) Add another 50 ml of water if required. Gently simmer for 10 mins. Take care gravy should not reduce a lot. It should be a slightly thick liquid. 

5) When gravy comes to a boil add koftas, kasuri methi 1tbsp, 1tsp garam masala and 1 tbsp chopped coriander. Heat through and serve with a drizzle of single fresh cream. 

TruptiRane's Spice Recipes

Recipe: Vegetarian

Preparation time : 30 mins

Cooking time : 30 mins

Serves : 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.