Welcome the monsoon with these special rainy treats.
Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has shared some special recipes for you to try at home.
All recipes: Kind courtesy Khandani Rajdhani
Makai Jalapeno Pakoda
IMAGE: Makai Jalapeno Pakoda Photograph: Kind courtesy Khandani Rajdhani
Ingredients
- 1 cup American corn
- A few jalapenos sliced
- 1 cup finely chopped onion
- 1 cup finely chopped capsicum
- 1 tbsp corn starch
- 50 gm finely chopped coriander
- Salt
- 50 gm chopped spring onions
- A pinch chaat masala
Method
- Boil corn and refresh in cold water.
- Chop the jalapeno, capsicum, onion (add only if using the same day), coriander very finely.
- Mix all the ingredients in a bowl with salt and give it a good rub, allow the veggies to leech out the moisture.
- Now add water little by little to get the mixture to a thick consistency.
- Take sufficient oil in a kadhai; bring it to 180 degrees C.
- Leave small pakoda size portions in the oil, deep fry till crisp and golden brown.
- Sprinkle chat masala and serve hot with green chutney/hung curd and garlic dip.
Mushroom Cheese Potlis
Ingredients
For filling
- 200 gm sliced button mushrooms
- 80 gm chopped onion
- 10 gm finely chopped garlic
- 5 gm finely chopped green chillies
- 50 gm paneer
- 30 gm grated processed cheese
- Salt to taste
- 5 gm chaat masala
- 2 gm garam masala
- 10 gm chopped fresh coriander
- 2 gm Kashmiri red chilli powder
- 50 gm refined vegetable oil
For skin
- Wanton skin
- Spring onion
Method
- Heat oil in a non-stick fry pan; add the garlic, onion and green chillies. Sauté Til slightly brown.
- Add garam masala, Kashmir red chilli powder an sauté at this stage.
- Add the mushrooms and sauté till the most of the moisture from the mushrooms reduce.
- Get the mixture to room temperature.
- Add grated cottage cheese, grated processed cheese, chopped coriander and chaat masala and mix well.
- Fill a small ladoo size ball of this mix in the centre of the wanton skin and pinch all the 4 sides to fold it like a money bag.
- Tie the base of the fold with a spring onion green.
- Deep fry the potlis and serve with green chutney.
Jamnagar Potli Kachori
IMAGE: Jamnagri potli kachori Photograph: Kind courtesy Hi Life
Ingredients
- 200 gm maida
- 150 gm moong dal
- 25 gm ghee
- 10 gm jeera
- 10 gm til white
- 5 gm ginger paste
- 15 gm chilli powder
- 2 gm haldi powder
- 1 pinch hing
- 1 tsp ajwain
- A few drops of lemon juice
- Oil for frying
- Salt to taste
- 3 stems spring onion
- 20 gm spinach paste
For dough
Divide dough into three parts.
Dough 1: Mix maida, ghee, palak paste and salt
Dough 2: Mix maida, chilli paste, ghee and salt
Dough 3: Mix maida, ghee and salt
For the stuffing
Ingredients
- 150 gm moong dal boiled
- 25 gm ghee
- 10 gm jeera
- 10 gm til white
- 5 gm ginger paste
- 15 gm chilli powder
- 2 gm turmeric powder
- A pinch of hing
- 1 tsp ajwain
- 1 tsp lemon
Method
Stuffing masala
- Take a thick bottom kadhai and add the ghee and oil.
- Add jeera, ajwain, ginger paste, chilli powder, turmeric powder and hing.
- Add boiled moong dal and cook till the mixture becomes dry.
For the dough
- Make three different dough mixes as mentioned above.
- Take equal portions of this dough and roll them into small chapatis.
- Add some of the stuffing as required in the small roti and make into a potli (bag).
- Take a strip of spring onion leaf and tie it around the mouth of the potli to secure it.
- Deep fry the potlis in medium hot oil.
- Serve hot with green chutney.
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