Gluten Free Multi Grain Pancake

Gluten free eggless multi grain pancake.
Pancake made with sorghum, finger millet, pearl millet, rice flour and flax seed powder. Stuffed with pizza sauce and cheese. But cheese is optional, you can also serve it without cheese and it will be delicious without stuffing too.

Recipe is very simple and easy yet delicious. Pack it for tiffin or serve in breakfast, it will be a nutritious and wholesome meal.
You can use any gluten free flour of your choice like soy flour or oats powder. If you don’t like ragi or finger millet, you can use soya bean flour instead.
You can get one more gluten free cheese stuffed pancake recipe here. And a black rice pancake recipe here.

I have used chilli flakes in it, you can use pepper powder instead or if you are making it for kids then you can omit the chilli.
You can add 1 finely chopped capsicum in the batter, I didn’t.

Recipe

Jowar or sorghum flour – 1/2 cup

Ragi or finger millet – 1/4 cup

Bajra or pearl millet – 1/4 cup

Rice flour – 1/2 cup

Flax seed powder – 1 tablespoon

Baking powder – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Salt – 1 teaspoon

Onion – 1, finely chopped

Pizza sauce – as require

Oregano to sprinkle

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Grated cheese as require, optional

Water as require

Method

1. Mix 1 tablespoon flax seed powder with 3 tablespoon water. Stir well and keep aside for 15 minutes.

2. In a large bowl mix sorghum, finger millet, pearl millet, rice flour, baking powder, chilli flakes, salt, finely chopped onion, garlic powder and 1 teaspoon oregano.

3. Add soaked flax seed powder and water as require to make a pourable but thick batter.

4. Make a lump free batter. Cover and keep aside for 15 minutes.

5. Heat a nonstick pan or griddle. Lightly spray oil over it.

6. Pour a ladle full batter in the middle. Spread lightly.

7. Let it cook till bubbles appear on the surface.

8. Now flip and cook the other side.

9. Take out the pancake on a plate. Make another pancake like this.

10. When cooked from both sides spread pizza sauce over it.

11. Spread grated cheese over it and sprinkle oregano. You can also sprinkle pepper powder or chilli flakes if you want.

12. Cover with another pancake. Flip and cook for few seconds.

13. Make all the pancakes in this method.

14. Slice the pancakes with a pizza cutter or knife. But this step is optional.

Serve hot with any sauce.

Notes

1. You can also serve it without stuffing.

2. You can omit the cheese if you want. Spread only pizza sauce before serving.

3. You can add finely chopped capsicum or bell peppers in the batter.

4. Pepper powder can be used instead of chilli flakes.

5. You can omit chilli flakes or pepper if you are making it for kids.

6. You can use any gluten free flour like soya bean flour or oats powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Grilled Potatoes

Grilled potatoes.
An easy and delicious potato recipe. Simple way to cook potatoes. Sharing two different ways and flavours to grill the potatoes. One is on grill pan and for other I have used my halogen oven. If you don’t have halogen oven then you can make it in your microwave or OTG.
Potatoes are available in every season. You can get this vegetable round the year. And its known as a comfort food. Weather you make simple mashed potato or make spicy curry or mix it with any other vegetables it will make your dish delicious.

And potatoes are not bad for our health at all.
Potatoes are naturally gluten-free and they’re packed with nutritional benefits needed for a healthy lifestyle. Potatoes are one of the world’s most versatile vegetables. Foundational in a wide range of international and all-American cuisine, potatoes are the perfect blank canvas for a variety of flavors. This is welcome news when your good health depends on eating a gluten-free diet.
An ideal substitution for some of your favorite bread, grain and pasta-based dishes, potatoes add a boost of nutritional benefits.
Important to a healthy diet, one medium-sized (5.3oz) skin-on potato has:
Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium and antioxidants.
Resistant starch.

Source

Our this week’s 159 #Foodiemonday bloghop theme is #GrilledRecipes.
I am not in a mood or situation to make something fancy because maintenance work is on full swing in our house. But I don’t want to skip. And humble potato comes to rescue. So here is a simple easy and delicious grilled potato recipe for you. I make it so often. Enjoy it as a snack or a side dish.
I have used two different marination for the potatoes. One is with Italian flavour and other is with tandoori masala. Made one in grill pan and one in halogen oven.

Recipe

Potato – 2 large

Olive oil – 4 tablespoon

Salt – 1/2 teaspoon +1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Chilli flakes – 1/2 teaspoon or to taste

With tandoori masala

Potatoes – 2 large

Salt – 1/4 teaspoon +1 teaspoon

Thick yogurt – 3 tablespoon

Tandoori masala – 1 tablespoon

Oil for greasing the pan

Method 1

1. Wash and peel the potatoes. You can also make it with skin.

2. Make thick slices.

3. Heat sufficient water in a pan. Add 1 teaspoon oil.

4. When the water starts to rolling boil slide the potato slices.

5. Boil for 5 – 6 minutes.

6. Drain the water.

7. Marinate with olive oil, 1/2 teaspoon salt, garlic powder, oregano and chilli flakes.
Marinate for 30 minutes.

8. Now heat a grill pan and grease it with little oil.

9. Place the potato slices on it.

10. When it becomes brown flip and fry the other side too.

Serve hot.

Method 2

1. Heat water in a pan. Add 1 teaspoon salt. When it starts to rolling boil slide the potato slices.

2. Drain the water and marinate with 1/4 teaspoon salt, thick yogurt and tandoori masala.
Marinate for 30 minutes.

3. Arrange the potato slices on a baking tray.

4. Grill on 200° for 6 minutes. If its not perfectly brown grill for 1 – 2 minutes more. Every oven takes different time so check after 6 minutes.

5. Flip the potato slices and grill the other side for 5 – 6 minutes again.

6. Take out your grilled potatoes on a serving plate.
Serve hot as a snack with tea or coffee or serve as a side dish.
Enjoy….

Notes

1. Tandoori masala has enough oil so don’t need to add extra oil.

2. If you don’t have halogen oven then you can grill it in microwave or OTG.

3. You can use black pepper powder instead of chili flakes or use both if you want more spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Paneer Kala Chana Kofta Curry

Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.
A delicious and flavourful curry. You can serve it as a party side dish. Pairs well with any bread, pulao or steamed rice.

I always avoid to deep fry the kofta. So used my appe or paniyaram pan to make kofta. But you can deep fry or shallow fry if you want.
Along with paneer or cottage cheese used kala chana or black chickpeas to make kofta.

Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Gravy is rich creamy and superbly delicious. Used almonds to make the creamy texture. You can use cashew nuts if you like.

Recipe

For kofta

Kala chana – 1/2 cup

Paneer – 3/4 cup, crumbled

Potato – 1 large, boiled

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Cornflour – 2 tablespoon

For gravy

Onions – 2 chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Tomato – 3 medium

Almond – 2 tablespoon or 13 – 14

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Oil – 2 – 3 tablespoon

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Next day drain the water and grind the kala chana with ginger and green chilli.

3. Peel and mash or grate boiled potato.

4. In a large bowl mix ground mixture, crumbled paneer or cottage cheese, mashed boiled potato, cornflour, cumin powder, garam masala powder, chopped cilantro or coriander leaves and salt. Mix well and make small balls.

5. Heat an appe pan and grease all the moulds.

6. Place the balls in the moulds. Cover with lid and cook on low flame till the balls becomes golden brown.

7. Now turn the balls upside down and cook until golden brown.

8. Remove the pan from heat and keep aside.

9. Soak the almonds in hot water or microwave for 1 minute with water.

10. Grind onions, garlic, ginger and green chilli.

11. Wash the tomatoes. Cut slightly on the top. Make 2 cuts like a cross.

12. Heat water in a pan. When it starts to rolling boil slide the tomatoes in it.
Boil for 2 – 3 minutes. You can microwave for 4 minutes on high power.

13. Remove from heat. Dip the tomatoes in cold water and when the tomatoes cool down, peel and grind into a smooth paste.

14. Peel the soaked almonds. And grind it into a smooth paste. You can also grind the almonds with tomatoes.

15. Crush cardamom, cinnamon and cloves in a mortar pestle.

16. Heat oil in a pan. Add bay leaf and crushed cardamom, cinnamon and cloves.

17. Stir and add ground onion, garlic ginger and green chilli. Fry till oil leaves the sides.

18. Add ground tomatoes and almond paste.

19. Add cumin powder, coriander powder, turmeric powder and garam masala powder.

20. Saute till the mixture dried up and oil leaves the sides.

21. Add salt and water as require for the gravy.

22. When the gravy starts to boil add all the kofta.

23. Simmer for 8 – 10 minutes.
Taste and adjust the seasoning. Add more water if require.

24. At last add a dollop to ghee or clarified butter if using.

25. Garnish with cilantro or coriander leaves and onion rings.
Serve with roti, paratha, naan, pulao or steamed rice.

Notes

1. You can add 1 – 2 tablespoon cream if you like.

2. You can add finely chopped onion and garlic paste in the kofta or dumpling mixture.

3. You can use cashew nuts instead of almonds.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Hinger Kochuri Or Hing / Asafoetida Kachori With Potato Curry

Hinger kochuri or hing/Asafoetida kachori with potato curry.
A famous breakfast dish of Bengal. Hing or asafoetida flavoured split black gram or udad dal stuffed deep fried flat bread.
Usually served with chholar dal or chana dal aloor dom or potato curry. Everyone love the strong aroma of hing or asafoetida in the stuffing. For me its a perfect Sunday breakfast.

You can get some more fried breakfast recipes here. Click on the name below to get the recipe.

Biscuit roti

Instant kachori

Radhaballvi and dum aloo

Luchi dum aloo

Sending this post to 158 #Foodiemonday bloghop #IndianFlatBread theme.
Sharing an easy way to make this delicious aromatic savoury snack. I am sharing my mother’s recipe today. To retain the strong aroma of hing or asafoetida I have also added little hing in the dough as I heard from my maa. She always followed such small tricks in her cooking.

In Bengal you can get this delicious kachori in every roadside food stall.
I have served it with a potato curry. No not dum aloo its a delicious spicy no onion garlic potato gravy made with crumbled boiled potato. You can serve it with any bread, luchi or puri or paratha.

You can make the dough with half refined flour and half whole wheat flour. But for taste better to make it with maida or refined flour.

Recipe

For Stuffing

Split black gram or udad dal – 1/2 cup

Hing or asafoetida – 1 teaspoon

Fennel seeds or saunf – 1 teaspoon

Mustard oil – 2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

ginger – 1 inch piece, grated

Green chilli – 1-2

For the dough

Maida or refined flour – 1 cup

Salt – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Oil – 2 tablespoon

Water – 1/3 cup or as require

Oil for deep frying

For potato curry

Potato – 4 large, boiled

Tomato – 3, chopped

Green chilli – 2 – 3

Ginger – 1 inch piece

Cumin seeds – 1 teaspoon

Hing or asafoetida – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. In a large bowl mix refined flour or maida, salt and oil. Mix well.

2. Now add 1/4 teaspoon hing and add water slowly. Don’t mix all the water in one go.

3. Knead well. Make a smooth dough. Cover and keep aside for 30 minutes.

4. Soak fennel seeds or saunf in little water for easy grinding.

5. Drain the water from soaked split black gram. Wash again and drain the water.

6. Mix grated ginger, green chilli and soaked fennel seeds.

7. Add very little water if require. Grind altogether.

8. Don’t make too smooth. Mixture should be lightly coarse. But if it becomes smooth don’t worry. It will also fine.

9. Heat mustard oil in a nonstick pan.
Add hing or asafoetida.

10. Now add the ground mixture.
Add salt, sugar and cumin powder. Mix well.

11. Fry the mixture till it comes together and becomes like a dough. And raw smell goes away. You can smell the nice aroma.

12. Taste and adjust salt. If the strong aroma of hing or asafoetida is missing add little more hing. And mix well. Remove from heat.

13. If you want your stuffing more spicy, then you can add 1 teaspoon bhaja moshla and mix well. Get the bhaja moshla recipe here.

14. Let the mixture cool down.
Make small balls from the refined flour or maida dough. You can make 9 – 10 balls.

15. Roll the dough into a small disc with the help of little oil.

16. Place one teaspoon full split black gram or udad dal stuffing in the middle.

17. Bring the edges together and close the ball.

18. Seal the edges well.
Stuff all the balls like this.

19. Press gently and place the stuffed ball sealed side down.

20. Roll the balls gently with rolling pin. Don’t roll these too thin.

21. Heat sufficient oil in a pan or wok.
Slid the rolled kachori in the oil.

22. Press gently with a slatted spatula. When the kachori puffed up turn over and fry the other side too.

23. Remove from oil. Fry all the kachori in this process.

Potato curry

1. Peel and crumble the potatoes with your hand. Don’t make smooth paste, just crumble them.

2. Grind tomatoes, green chilli and ginger into a smooth paste.

3. Heat oil in a pan.
Add cumin seeds. Let them splutter.

4. Add hing stir and the ground tomato paste.

5. Add Cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.

6. Saute till oil leaves the sides.
Add crumbled potatoes and salt. Mix well.
Fry for a minute.

7. Add 2 cup water and mix well.

8. Let it boil. Now reduce the flame. Simmer for 7 – 8 minutes. Stir occasionally.

9. Taste and adjust the seasoning. Add more water if require to make gravy.

10. Take out the curry in a serving bowl. Garnish with cilantro or coriander leaves.
Serve with hot hinger kochuri or hing kachori.

Notes

1. Increases or decrease the chill according to your taste.

2. You can add 1/4 cup whole wheat flour or atta with refined flour for the dough.

3. If you are adding whole wheat flour or atta with refined flour add 1/2 teaspoon salt in the dough.

4. You can serve the kachori with dum aloo, chana dal or any spicy curry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mango Sesame Chutney

Mango sesame chutney.
A lip-smacking delicious chutney from Andhra Pradesh cuisine.
This chutney is very easy to make. Just grind all the ingredients and add the tempering. You will love with nutty flavour of sesame. You can use it as a dip with any snack.

Tanginess of raw mango and the taste and flavour of chillies, curry leaves and sesame seeds made the chutney lip-smacking.

For some more chutney recipes click on the name below.

Date raisin jaggery chutney with mango bar

Water chestnut or singhara chutney

Onion tomato chutney or dip

Peanut chutney or dip

Mango raisin chutney

For recipe swap challenge I was searching for recipes on the blog of Aruna Panangipally. Who blog at aahaaramonline.com
I was paired with her. I made her falafel but I have also bookmarked this mango sesame chutney. And made it in small quantity. Just loved it. So want to share it for my readers. You can check out the original recipe from Aruna’s blog.

You can make it double if you want. But I like to make my chutney or dip in small quantity and make every time fresh. You can add some more chillies if you want your chutney spicy and hot.

Recipe

Raw Mango – 1/2 cup, peeled and chopped

Sesame seeds or til – 2 tablespoon

Turmeric – a pinch

Green chilli – 2 – 3

Salt to taste

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Curry leaves – 4

Method

1. In a grinder grind chopped mango, sesame seeds, green chilli with turmeric and salt.

2. Add water to make thick paste.
When the mixture becomes smooth take out in a bowl. Taste and adjust the seasoning.

3. For tempering heat oil in a small pan.

4. Add mustard seeds and let it splutter.

5. Add dry red chilli and curry leaves. Fry for few seconds.

6. Add the tempering to the chutney. Mix well.

7. Your mango sesame chutney is ready. Serve with idli, dosa or any snack.

Note

Add chilli according to your taste. If you like your chutney hot use more chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Parippu Vada Or Lentil fritters

Parippu vada or dal vada/lentil fritters.
Crispy, crunchy, spicy, flavourful and delicious snack from Kerala cuisine.
Very easy yet super yummy fried snack. Serve it as a snack with evening tea or enjoy as a side dish with dal chawal or lentil curry and steamed rice.
You can make delicious curry with this vada if you want.

This week our 157 #Foodiemonday bloghop theme is #OnamRecipes.
I was about to skip this week’s bloghop due to renovation of my house. I don’t like to miss these weekly bloghop. So sharing one of my favourite snack from Kerala cuisine. Easy and quick to make and delicious. You need only chana dal or split chickpeas/Bengal gram and some aromatic spices. A best accompany with dal chawal or lentil curry and steamed rice. You can use chilli according to your taste. If you want your vada more spicy, you can add 3 – 4 dry red chilli or green chilli or both. I have used both. I like my vada mildly spicy so used 1 green chilli and 1 red chilli.

Recipe

Chana dal or Bengal gram/split chickpea – 1 cup

Ginger – 1 inch piece, grated

Green chilli – 1-2 finely chopped

Dry red chilli – 1 chopped

Curry leaves – 1 spring

Cilantro or coriander leaves – handful

Asafoetida or hing – a pinch

Cumin powder – 1/2 teaspoon, optional

Salt to taste

Oil for deep frying

Method

1. Soak the Bengal gram or chana dal for 2 – 3 hours.

2. Chop cilantro or coriander leaves and curry leaves.

3. Grind soaked dal into a coarse paste. Don’t add water and don’t make it smooth.

4. Take out the ground dal in a bowl.
Add chopped curry leaves, cilantro or coriander leaves, salt, grated ginger, chopped green and red chillies, Asafoetida or hing and cumin powder.

5. Mix well. Make small balls and flatten them with your palm. Make small thin patties for crispy vada.

6. Heat sufficient oil in a pan. Oil should be enough hot.

7. Slide the patties into the hot oil.

8. Fry on low medium heat until the vada becomes dark golden brown.

9. Flip and fry the other side.
Remove from oil.

10. Serve hot with any chutney or sauce. Or serve as a side dish with dal chawal or lentil curry and steamed rice. You can sprinkle little black salt or chaat masala before serving.
Enjoy….
Happy Onam.
Wishing everyone a blessed Onam in advance!

Notes

1. You can add finely chopped onion and minced garlic in the batter if you like.

2. Oil should be sufficient hot.

3. You can add little green peas in the batter.

4. If you like you can make curry with these vada. Make a gravy with onion garlic tomato or only ginger tomato whole spices gravy and dip the vadas in it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

7. Heat 2 teaspoon mustard oil in a pan. Add cumin seeds and let them splutter.

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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