Ghughra - popular gujarati street food

Ingredients:

1 cups plain flour (maida)

¼ cup semolina

 1 tbsp oil

Salt to taste

For The Stuffing:

1 cups fresh green peas boiled and mashed

1 cup potato boiled and mashed

1 tbsp oil

1/2 tsp cumin seeds

1/4 tsp asafoetida

1 tsp sugar

2 tsp ginger-green chili paste

2 tbsp chopped coriander

1 tbsp lemon juice

Oil for frying

Salt to taste

Method:

For the dough

Combine all the ingredients in a bowl and add enough water to make firm dough and keep aside for 15 minutes.

For the stuffing:

Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle add ginger-green chili past, green peas and potato, sauté on a medium flame. Add the sugar, coriander, lemon juice and salt mix well and cook for 2 minute. Divide the stuffing into 12 equal portions and keep aside.

For Ghughra:

Divide the dough into 12 equal portions and roll out medium size puri. Place stuffing on one half of puri, lightly dampen edges with water and fold the other half over the stuffing and press edges firmly using a fork. Repeat with the remaining ingredients to more ghughras.

Heat the oil in a non-stick kadhai and fry the ghugras on a medium flame till they turn golden brown in color from both the sides. Serve hot with your coriander chutney, garlic juggery chutney, sweet chutney and masala peanuts.

Sending this recipe to : Favorite Dhaba food/ street food event of Annarasa~ Essence of food , Original spotlight annoucement page and Show your best ,

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Monsoon Temptations

Beet cabbage carrot salad

Ingredients:

½ cup grated beetroot

½ cup grated cabbage

½ cup carrot

¼ cup finally tomato

For dressing:

1 tsp chat masala

1 tsp lemon juice

½ tsp black pepper powder

¼ tsp sugar powder (optional) 

Salt to taste

For garnishing:

10 chopped grapes

Chopped coriander leaves

Method:

Combine all the ingredients of dressing in mixing bowl and mix it well then add grated beetroot, grated cabbage, carrot, finally tomato and mix it well. Garnish with chopped grapes and coriander leaves.

Karupatti aapam palm sugar aapam SNC event

This karupatti aapam palm sugar aapam is a part of SNC 7 April challenge. This is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Shama from southern team challenged us with this karupatti aapam palm sugar aapam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Ingredients:

1 cup Boiled rice

1 cup Raw rice

1 handful Urad dal

250 gm Palm jaggery

Method:

Make thick palm jaggery syrup. Filter it and remove the impurities with a strainer once cooled. Soak rice and dal for only 2 hours and grind it to a very smooth batter, no fermentation needed. Mix palm jaggery syrup with the batter without any lumps. Heat aappam tawa or any non-stick kadai. Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai, hence the ladle will spread like a dosa. Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The centre part will be of and edges crispy. Just roll over and serve hot.

Sending this recipe to :  South Indian Cooking Event at simply Tadka and  Anu's Healthy Kitchen ,