Falafel

Falafel.
Falafel or felafel is a deep-fried ball made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.
Usually served with hummus and pita bread.

I made it with chickpeas but you can use fava beans too. Recipe is very easy and simple yet delicious. You have to make a course paste of overnight soaked chickpeas with onions, garlic, ginger and some spices. Add flour for binding, make balls and fry, easy isn’t it 😊

Jolly invited me to this wonderful group ‘Recipe swap challenge group,’ where members paired and try a recipe from each other’s blog. And share with due credit. Thanks Jolly.

Its my first post for the group. I have paired with a very talented blogger Aruna Panangipally who blog at Aahaaramonline.com
A blog full of delicious recipes. It was very difficult to choose only one recipe. I wanted to make falafel in breakfast so decided to make falafel this time from her blog
Aahaaramonline.com Falafel

I have used 1 teaspoon roasted spice powder in it to make it little spicy. Get the recipe of roasted spice powder in method.
I have used green chilli but you can use red chilli powder instead if you want. I like the taste of green chilli.

Recipe

Chickpea /kabuli chana or Garbanzo Beans – 1 cup

Onion – 1 medium, chopped

Garlic – 3 – 4 cloves

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece, optional

Cumin powder – 1 teaspoon

Chopped Parsley – 2 tablespoon

Chopped cilantro – 2 tablespoon

Roasted spices powder – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Wheat flour – 2 tablespoon

Lemon juice – 1 teaspoon, optional

Oil for Frying

Method

1. Wash and soak the chickpeas overnight.

2. Drain the water completely. And spread the chickpeas on a kitchen towel for 15 – 30 minutes.

3. Grind the chickpeas with onion, garlic, ginger, green chilli, parsley, cilantro, salt, lemon juice, black pepper powder and cumin powder. Make a course paste. Add very little water if require. I didn’t.

4. In a large bowl mix ground chickpea mixture, flour and roasted spices powder. Get the roasted spices powder recipe here.

5. Mix well. Make round balls with 1 & 1/2 tablespoon mixture. If you feel difficulty to bind then keep the mixture in refrigerator for 15 minutes and then make balls.

6. Heat sufficient oil in a wok or pan.
Fry the balls evenly from all the sides.
Transfer the fried falafel on a paper towel.

7. Serve hot with hummus or tahini sauce.

Notes

1. I have used whole wheat flour for binding but you can use all purpose flour if you want.

2. I have fried the falafel in a pan with less oil but better to use a wok or kadhahi and sufficient oil to fry the falafel evenly.

3. If you don’t like tangy taste you can omit lemon juice.

4. Use chilli according to your taste. If you don’t like spicy or hot you can omit green chilli. Or you can use red chilli powder.

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

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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Chhanar Jilipi Or Paneer/Cottage Cheese Jalebi

Chhanar jilipi or paneer/cottage cheese jalebi. A sweet made of cottage cheese/paneer or chhena. Taste is almost similar to gulab jamun or pantua.
Get the pantua recipe here.

Posting after a long time. Last time participated in 124th Foodiemonday bloghop on 25th December. And now bloghop time again. This week’s 133rd #Foodiemonday bloghop theme is Holi on my platter.
Sharing a delicious sweet of Bengal, chhanar jilipi.

I never forget to taste this delicacy in my Kolkata visit. But now I don’t have to wait for Kolkata visit. Tried to make it at home. And believe me its very easy.

Now coming to the recipe. You need only few ingredients and homemade fresh paneer or cottage cheese made of full cream milk to make this delicious dish.

Recipe

Milk – 4 cup

Curd – 4 – 5 tablespoon

Refined flour or maida – 2 tablespoon

Semolina or suji – 2 tablespoon

Milk – 3 tablespoon

Milk powder – 2 tablespoon

Cardamom powder – 1 & 1/2 teaspoon

Saffron or kesar – few strands

Sugar – 1 cup

Water – 1/2 cup

Oil or ghee/clarified butter for deep frying

Chopped pistachio to garnish

 

Method

Heat milk in a heavy bottom pan. When it starts to rolling boil add 4 tablespoon curd. Stir the milk. It will be curdle. If require add 1 tablespoon curd more.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.
Hang for an hour.

When the water strain out completely take out the paneer on a plate. I have got 1 cup cottage cheese. You can use store bought crumbled cottage cheese or malai paneer. But better to use home made fresh cottage cheese.

Soak 2 tablespoon suji or semolina and few strands of Saffron in 3 tablespoon warm milk.

For sugar syrup mix sugar, water, 1 teaspoon cardamom powder and few strands of saffron in a pan and boil on low flame for 5 – 8 minutes or until the syrup becomes 1 string consistency.

Knead the paneer and make a lump free dough.

Add milk powder, baking powder, 1/2 teaspoon cardamom powder, maida or refined flour and soaked suji or semolina and saffron.

Knead till it becomes a smooth dough.
Make small balls out of the dough. I have made 18 small balls. You can make 15 – 16 bigger size balls.

Take a ball and make a long rope.
Now wind it like a coil.
Make all the balls like this.

Heat sufficient oil or ghee/clarified butter in a pan. Fry the jalebis on medium heat.

And dip them in the sugar syrup immediately.
Soak them in sugar syrup for 2 hours.

After 2 hours boil it again and let it soak for 1 hour more.

Garnish with chopped pistachio. Serve hot or cold. It will be yummy in both ways.

Note

You can store these jalebi in refrigerator. Microwave before serving if you like hot paneer jalebi.

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Biscuit Roti / Kachori 



Biscuit Roti is a very popular udupi snack.

Enjoy hot or cold its delicious in both ways. Crisp, fluffy, spicy and slightly sweet biskuit roti can be serve in breakfast or pack it for tiffin. It will be fluffy and crispy when cool as well.

These are deep fried snacks just like North Indian kachodi. Outer layer is made of wheat flour and stuffed with spicy semolina or suji mixture. 



This post is going to be a part of #119 Udupi cuisine.






Udupi cuisine is a cuisine of South India.

I love these crispy fluffy spicy stuffed puri. 

I have made it half refined flour and half whole wheat flour. You can use only refined flour too.

You can make it as a party snack. You don’t need to make it after guest’s arrival like puri or kachori because it will perfect fluffy and crisp when cool. You can store in airtight container for 2 – 3 days.






Recipe


For the dough


Maida or refined flour – 1/2 cup



Atta or whole wheat flour – 1/2 cup



Salt – 1/2 teaspoon



Hot oil – 2 tablespoon



Turmeric powder – 1/4 teaspoon



Water – 1/3 cup



For stuffing


Semolina or suji – 1/2 cup



Oil – 2 tablespoon



Mustard seeds – 1/4 teaspoon



Curry leaves – 8 – 10 , chopped



Grated ginger – 1 teaspoon



Green chilli – 1 chopped



Cilantro or coriander leaves – 1 heaped tablespoon, chopped 



Salt to taste



Sugar – 1 – 2  teaspoon or to taste



Cumin powder – 1/2 teaspoon



Coriander powder – 1/2 teaspoon



Sambhar masala – 1 tablespoon



Turmeric powder – 1/4 teaspoon



Red chilli powder – 2 teaspoon



Oil for frying






Method


In a bowl mix whole wheat flour or atta, refined flour or maida, salt, turmeric powder and hot oil. Mix well with hand. 


Add water and make a firm pliable dough. Hot oil will make your biscuit roti crispy.

Cover and keep aside.



Heat oil in a pan. Add mustard seeds and let them splutter.



Now add chopped curry leaves. I have used dried curry leaves so I have crushed the leaves.



Add grated ginger and chopped green chilli. Saute for few seconds.



Add semolina or suji, cumin powder, coriander powder, sambhar masala, turmeric powder, salt, sugar and red chilli powder. I have used kashmiri red chilli powder. If you like hot you can use normal red chilli powder.



 Saute for 2 – 3 minutes or until semolina and spices mix well. Remove from heat and let it cool down.



Take lemon size ball from the dough. Roll out the ball with rolling pin. Make circle of about 3 inches diameter. 



Place 1 tablespoon semolina stuffing in the middle.

Now bring the edges together with your fingers. Close the edges and make a ball again. Make sure that the stuffing completely sealed.

There should be no hole because holes will absorb oil. 



Roll it again. Make a flat circle of 3 inch diameter. Roll out gently. 



Heat enough oil for frying. Let the oil properly heat up.

Fry the biscuit roti on medium heat.



Slid the puri in hot oil. Gently press with a slotted spatula.

When the puri puffed up flip and fry other side. 

Fry till golden brown from both the sides. 



Serve fluffy, spicy and crispy puri with tea or coffee.

Or store in airtight container for 2 – 3 days to use as a snack.



Notes

1. If you want your biscuit roti sweeter, add 2 tablespoon sugar.

2. You can use grated coconut in the stuffing with semolina. If you are using coconut don’t store. 

Its too yummy so you don’t have to store 😀

3. You can also use only refined flour or maida instead of half refined flour half whole wheat flour. 
Enjoy……


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

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