Tag Archive | besan

Corn Flour Spinach Onion Pakora

Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters

 

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Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.

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Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.

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Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.

 

Corn Flour Spinach Onion Pakora

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serving Size: 4-5

Corn Flour Spinach Onion Pakora

All time favorite and super simple Corn Flour Spinach Onion Pakora

Ingredients

  • 1 1/2 cup - corn flour (I used the yellow corn flour)
  • 3 Tbsp.-besan (chick pea flour)
  • 1 medium - onions; finely chopped
  • 2 cups - spinach; washed & finely chopped
  • 1 tbsp. - ginger-garlic Paste
  • 1 tbsp. - green chili paste
  • 1 tsp. - red Chili Powder
  • 1 tsp. –turmeric Powder (haldi)
  • Pinch of Baking Powder
  • Salt to taste
  • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
  • ½ tbsp. - oil
  • 3 Tbsp. -coriander leaves / cilantro; finely chopped
  • Water as needed
  • Oil to deep fry

Instructions

  • In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
  • Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
  • When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
  • Remove and drain on paper towels.
  • Serve hot with your favorite chutney/sauce.
  • http://myfoodforthesoul.com/corn-flour-spinach-onion-pakora/

     

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    Methi Palak Pakora

    Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

     With the added touch of Fresh Green Garlic and Leftover Rice

     

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    My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

     

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    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

     

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    Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

    These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

     

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    Methi Palak Pakora

    Prep Time: 20 minutes

    Cook Time: 15 minutes

    Total Time: 35 minutes

    Serving Size: 4-5

    Methi Palak Pakora

    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

    Ingredients

    • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
    • Spinach (palak) – ½ cup tightly packed; finely chopped
    • Green Garlic – 3 tbsp. – finely chopped
    • Besan/ Gram flour – ½ cup
    • Left over Rice – ½ cup
    • Ginger- 1 tbsp. – grated
    • Green chili paste – 1 tbsp.
    • Baking powder – 1 generous pinch
    • Red chili powder – ½ tsp.
    • Turmeric (haldi) – ½ tsp.
    • Ajwain (Carom Seeds) – 1 tsp.
    • Black Pepper – 1 tsp.
    • Salt to taste
    • Oil – 1 tbsp.
    • Oil – To deep fry

    Instructions

  • In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
  • Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
  • Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
  • Serve hot with your favorite chutney or sauce.
  • Notes

    Leftover rice is optional but can be substituted with rice flour same quantity.

    Baking Powder helps the inside cook and makes them nice and puffy.

    Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

    http://myfoodforthesoul.com/methi-palak-pakora/

     

    If your looking to make great snack recipes be sure to check out these:

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    Methi Kela Na Bhajiya

     

     

    Methi Kela Na Bhajiya

     

     

     

    Cheesy Veggie Rice Balls

    Cheesy Veggie Rice Balls

     

     

    Cheesy Veggie Rice Balls

     

     

     

    Tortilla Samosa

    Tortilla Samosa

     

     

    Tortilla Vegetable Samosa

     

     

     

    Share you thoughts and feedback!

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    Methi Kela Na Bhajiya

    Methi Kela Na Bhajiya | How to make Fenugreek leaves & Banana Fritters or Khalwa

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    A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas.  These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.

     

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    I have fond memories of these delicious bhajiya’s, growing up I use to watch my grandmother make them and wondered why? would anyone want to eats these. She would use the most ripe, spotty, blackish bananas possible, mash them up completely and then mix them into gram flour (besan), whole wheat flour, mild spices for flavoring and methi (fenugreek) mix it up and make a nice smooth batter and leave it a side. Then she would deep fry these “methi kela na bhajiya” and serve them hot with a nice cup of Masala chai (tea).

    After tasting one of these bhajiyas …..I was hooked. They taste so scrumptiously delicious that I wasn’t able to stop myself on just one piece. Now I completely know why she was using those extremely ripe banana. This is also a great way to use up extremely ripe bananas.

     

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    With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.

    Well ! that’s not true at all in my household I like to indulge in any kind of food in any season. My husband has been asking me to make these for a while now, so I had decided to surprise him by making these delicious methi kela na bhajiya for him. I had actually kept some bananas aside and let them completely ripen up so I could make them this weekend.

    These “methi kela na bhajiya” taste great if you eat them on their own, but if you want it also taste good with Green Coriander Chutney or Mint Coriander Chutney.

     

    If you’re looking for some great snack, picnic, potluck or brunch ideas make sure to check out these recipes: Tortilla Veggie Samosa, Cheesy Veggie Rice Balls, Lemon Rice, Palak Makai Pulao or Pav Bhaji.

     

    Methi Kela Na Bhajiya

    Prep Time: 1 hour, 30 minutes

    Cook Time: 20 minutes

    Total Time: 1 hour, 50 minutes

    Yield: 20-25

    Methi Kela Na Bhajiya

    A very popular Gujarati snack, picnic, potluck or brunch idea. Delicious and Mouthwatering "Methi Kela na Bhajiya" or " Fenugreek leave Banana Fritters"

    Ingredients

    • 1 Cup – Methi (Fenugreek leaves) chopped finely (finely chop, wash thoroughly)
    • 2 Medium, mashed - Ripe banana
    • 1 1⁄2 Cup - Gram flour (besan)
    • 3 Tbsp. – Whole wheat flour (atta)
    • 1⁄2 tsp. - Green chili paste
    • 1 Tbsp. - Red chili powder –adjust to taste
    • 1⁄2 Tsp. - Turmeric powder (haldi)
    • 1 Tbsp. – Sugar- (As required)
    • Salt to taste
    • 3 Tbsp. – Oil
    • Pinch - Asafetida
    • 1⁄4 Cup - Water (Adjust water to make the dough)
    • Oil for deep frying

    Instructions

    Prepare Batter:
  • In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.
  • Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.
  • Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour.
  • Deep Frying Methi Kela Bhajiya
  • Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.
  • Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.
  • Serve Hot
  • Notes

    For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas.

    If you like you can add more or ripe banana. The more ripe bananas the better it taste.

    http://myfoodforthesoul.com/methi-kela-na-bhajiya/

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    Bhindi Kadhi

    Bhindi Kadhi – Gujarati Bhinda ni Kadhi

     

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    Here’s another Gujarati delicacy that is absolutely delicious. Bhindi kadhi also known in Gujarati as “Bhinda ni Kadhi” it is a thick, sour, sweet and spicy yogurt base soup. It’s the perfect dish on its own ….it goes well with roti, plain paratha or rice.

     

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    Bhindi Kadhi, Roti and Plain White Rice

     

    I had tried this the first time when a family friend of ours brought this over with Juwar Rotla. First, try and I had fallen in love with this dish that I was always kin on making it often.

    This Gujarati Bhindi Kadhi is made with yogurt and besan (gram flour)….it’s normally thicker then the regular Gujarati Kadhi …but some people prefer it thin so they add a bit more water ….which is also fine.  The green chilies, curry leaves, jeera, ginger and ghee ….bring out the absolute divine taste in the Bhindi Kadhi.

    Bhindi, Bhinda, Okra or Lady Finger

    Bhindi, Bhinda, Okra or Lady Finger

    In India its known as Bhindi, but this vegetable is so popular that it goes by many different names  …. it’s also known as Bhinda, Okra, Lady Finger, Gumbo. It’s also grown in many different countries. Most common places that I’ve heard is India, Africa, South America (Mexico) and Philippines. Many different ethnical cuisines us Okra very frequently and is used commonly when making vegetarian or non-vegetarian dishes.

     

    Many families have their own version of this Kadhi …some like to add red chili powder some add garlic and some completely avoid both. This is my version ….that I’ve been making for my family and I only us Indian Bhindi (bhinda or okra) which is always available to me. My kadhi’s got the simple, sweet, spicy but delicious flavors of Gujarat.

     

    Bhindi Kadhi - Gujarati Bhinda ni Kadhi

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Serving Size: 4

    Ingredients

      For Okra (Bhindi)
    • 2 tbsp. Oil
    • 20-25 Okra (bhindi) - Finely thin round slices
      For Kadhi
    • 1 ½ cup - Yogurt
    • 2 tbsp. - Besan or chickpea flour (gram flour)
    • 2 tsp. - Sugar
    • ¼ tsp. Turmeric powder
    • ½ tsp. Asafetida
    • 1 tbsp. - Ghee
    • ½ tsp. Cumin seeds (jeera)
    • 1 tbsp. Green chili paste
    • Curry leaves – 5-8 torn into small pieces
    • 1 tsp. - Ginger paste
    • 1½ cups - Water
    • Coriander leaves or Cilantro - few, chopped finely (for garnishing)
    • Salt - to taste

    Instructions

  • Clean the okra, trim the head and tail. Slice the okra into thin round slices. Keep cleaning the knife regularly in between while slicing the okra to avoid sticky residue from okra.
  • Heat the oil in flat pan on medium heat. Once hot add okra with some salt. Cook uncovered till okra gets tender and cooked. Keep stirring in between to avoid burning. Remove it into a plate and keep it aside.
  • Take yogurt in a bowl, add besan, and mix well till besan incorporated into yogurt. Add water and whisk well till there are no lumps. Then add salt, sugar, turmeric, ginger and green chili paste and mix well.
  • Heat the ghee in a medium pot on medium heat. Once hot add jeera and let it sizzle then add asafetida and curry leaves and sauté for 30 seconds.
  • Add in cooked bhindi (okra) mix and add yogurt mixture and stir continuously until boiling reached. Keep stirring to avoid it from curdling.
  • Finally stir in chopped cilantro and serve.
  • http://myfoodforthesoul.com/bhindi-kadhi/

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    Spinach Tomato Omelette (Eggless)

     

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    Have you ever thought of making an Omelette without using an egg. Well, I have the perfect healthy and eggless omelette that you’ll love. This Omelette is an East Indian/South Asian based pancake but it’s not sweet …it’s got a savory spicy taste and it’s made from Besan (Gram Flour).  I had been thinking how can I get my kids to eat all the right vegetables and enjoy it at the same time. I came up with this Spinach Tomato Omelette that has all the combined nutrients, vitamins and health factors that a child needs and will enjoy.

    This is a perfect lunch box (tiffin box) recipe and can also be served up for breakfast or dinner. It goes will when served up in between two slices of toasted bread with the added condiments like Ketchup, Coriander Chutney or just plain butter/margarine. If your someone that avoids the bread then no problem eat it as is …still taste great.No matter when or how this Spinach Tomato Omelette is served up you will definitely enjoy it.

     

    Spinach Tomato Omelette (Eggless)

    Prep Time: 30 minutes

    Cook Time: 10 minutes

    Total Time: 40 minutes

    Yield: 10

    Ingredients

    • 1 tomato
    • 1 cup fresh spinach
    • 1 red onion - chopped finely
    • 1/2 green pepper - chopped finely
    • 4 medium mushroom - thinly sliced
    • 3-4 spring onions - chopped finely (use both green and white part)
    • 4 garlic cloves peeled and chopped roughly
    • 1-2 fresh green chilli - finely chopped
    • 1 1/4 cup besan (gram flour)
    • 1 tsp red chilli powder
    • ½ tsp Jeera
    • Pinch of turmeric powder (haldi)
    • Pinch of baking powder
    • Olive Oil
    • 1 cup of shredded cheese of your choice (I used mozzarella cheese)
    • Salt to taste

    Instructions

  • Wash and roughly chop Spinach and roughly chop Garlic cloves.
  • Heat up small fry pan and add 1 tsp of Olive oil once warm add in chopped Garlic sauté for 1 minute then add in chopped Spinach. Let this cook on medium heat for about 5 minutes until the spinach is cooked. Once done remove from stove and let it cool down a bit.
  • Into a blender add medium chopped tomato and the garlic/spinach mixture and grinder into a smooth purée.
  • Into a mixing bowl add the besan (gram flour) and 1/2 cup of water and whisk together well making sure no lumps are formed. It should be mixed will to form a smooth paste consistency.
  • To this besan mixture add in all of the chopped vegetables (red onion, green pepper, mushroom, green onion) and then add in the spinach/tomato purée. Mix all together and at this point you can adjust the consistency by adding water. It should not be too thin just about pouring consistency.
  • Now add in all the spices (jeera, red chilli powder, haldi, baking powder, green chilli and salt to taste) give it a good mix and do a taste test at this point and adjust any of the spices and salt to your preference.
  • Add in the shredded cheese of your choice and mix again and let it sit for 5 minutes.
  • Heat up your fry pan on medium high and wait till it is hot. Once ready pour a big ladle (chamacha/karachhi) and spread it around in a circle to even it out.
  • Wait about 1 minute then spread olive oil around the edges of the Omelette and let it completely cook for 5-6 minutes before flipping it over to cook the other side.
  • Once ready this can be served up as a sandwich between two bread slices with your choice of coriander chutney or ketchup.
  • http://myfoodforthesoul.com/spinach-tomato-omelette-eggless/

     

     

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.

     

     

     

     

     

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