Category: Festive Recipes

Masala Puris with U.P. Style Aloo Dum / Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish

 Happiness is making perfect puffed, round Puris! 😀💕 And mopping it up with spicy Aloo Dum…!

I love Puris! Well, who doesn’t?! 🙌 Ever since we were kids, Puris were a staple during festivals, weddings, poojas… for breakfast or lunch boxes.. Basically, what I mean is that Puris are very accommodating…LOL!

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So I made these for my Holi lunch with a spicy, rustic & flavourful Aloo Dum …in U.P. Style (potatoes cooked with onions and earthy spices in mustard oil) ….that’s because we are from U.P. Besides, for me, no festivities are quite over until I have Puris 💖 😬

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So this time I made Masala Puris ( wheat flour along with some Indian spices ) to go with my Aloo Dum, the recipes of which obviously I have learnt from my mom! Who else?! And her Aromatic Garam Masala spice mix for the Aloo Dum! ❤️ and served them with some Dahi Wadas! Super duper hit pairing and my hubby was floored! 😍 We certainly did over eat ..hehe! Anyhow…time for the recipe 😛

Here’s my Mother’s recipe…

Yield: 15-17 Puris & 2 servings of Aloo Dum

Equipment: 2-3 large bowls, blender, 2 woks, 1 large ladle, 1slotted spoon, rolling pin, knives & peelers, measuring cups / spoons, kitchen towel

Ingredients for the Puris:

2 cups wholewheat flour

3 tbsp oil

1 tsp each red chilli pwd, cumin pwd

1 tsp crushed kasuri Methi

1 tsp crushed coriander seeds

1/4 tsp amchur pwd

1/2 tsp turmeric pwd, hing (asafoetida), ajwain (carrom seeds)

salt to taste, water to knead the dough

oil for frying the Puris

Method:

In a large mixing bowl mix together all the dry ingredients first. Add 3 tbsp oil to the dry ingredients and make a semi stiff dough using water. Cover the dough with a kitchen towel and set aside for a minimum of 30 mins.

Now, make 15 – 17 equal portions of the dough and using the rolling pin, roll the dough in circular shape of about 3-4″ diameter. Do this for the entire batch. Next, heat the oil in the wok on a high flame, the oil needs to be very hot for frying t he Puris. Now check the heat of the oil by dropping a bit of the dough in the oil, if it immediately springs back up in the oil, start frying the Puris. Drop them one by one into the oil and gently nudge them to puff up and flip them over on the other side. They should each take about less than 30 secs if the temperature is correct. They need to turn light golden and puff up completely! That’s it…they are done! Best served piping hot! 😀

Ingredients for the Aloo Dum:

3 nos large potatoes peeled, washed & cubed

1 nos each bay leaf, black cardamom

1″ pc cinnamon stick

1/4 tsp hing (asafoetida)

1 tsp Aromatic Garam Masala pwd

salt to taste

8-9 tbsp mustard oil (optional, use whatever oil you prefer)

For the masala paste:

2 nos large onions peeled and sliced

1 nos tomato

5-6 nos garlic cloves peeled

2″ pc ginger peeled

2 nos green chillies

1 tsp each of coriander pwd, cumin pwd, red chilli pwd, turmeric pwd

2-3 tbsp water for blending

Method for the Aloo Dum:

Heat the oil in a wok until smoking point and then cool it down a bit (mustard oil). Shallow fry the cubed potatoes until crisp and golden. Set them aside. Save the oil.

Make a paste of the above mentioned ingredients for the masala using little water. Reheat the oil left in the wok after frying the potatoes and add the whole spices. Sauté for a min and proceed to add the paste. Cook the paste on a low flame for 12-15 mins or until the oil separates from the spice paste. Now add salt and aromatic Garam masala. Sauté once again for a few mins & then add the fried potatoes to the wok and mix everything gently and keep sautéing for another 7-10 mins. You may add some water to correct the consistency of the gravy although I prefer keeping it on a semi dry side. Once done, turn off the stove..and garnish as you prefer. Serve with hot Puris! ☺️

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Hope you will try these recipes soon and fall in love with the flavours!!

Love,

Shreya 💞

Rava Laddoo / How to make Rava Laddoo

I always make these laddoos for nearly every festival in my home…and it’s so easy and fuss-free! My absolute favourite! 😁 So this time around, I’ve made it for Diwali! 🎊🎆 

These laddoos are moist, soft and slightly chewy...given that they are made of condensed milk. Too easy to make…if I must say! There is no chance that one can go wrong…I have made these so many times…that I have actually lost count😀

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This is not a family recipe, because my Mom makes them in a different way….very tedious according to me! So I have never even attempted her recipe to this day😜

This recipe requires very little prepping…let’s get started..

Yield: 12 medium laddoos

Equipment: a non-stick wok/pan, measuring cups/ spoons, a spatula.

Ingredients:

1+1/2 cup Rava (sooji/ semolina…I used the fine variety)

1/2 cup desiccated coconut

1 cup condensed milk

2 tbsp ghee

a pinch of cardamom pwd (Elaichi pwd…optional)

garnish as per your choice…I used some strands of saffron

Method:

Heat ghee in a nonstick wok, add the Rava and roast it until it becomes slightly golden, it takes about 5-6 mins on medium flame. Then add the desiccated coconut into the roasted rava, further roast them together for 5 mins. Then add cardamom pwd (optional) & the condensed milk. Mix everything well on low flame and cook for about 5 mins, you will then see the mixture coming together like a thick dough. Turn off the flame.

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Let the dough cool down for 10 mins. Grease your palms with some ghee and make laddoos with the dough. Keep the laddoos in the fridge for 15 mins. Then remove them from the fridge and re-shape them so that they are nice and round. That’s it! Done😉 they keep well for 4-5 days even without refrigeration. Enjoy!

If you wish, you can fried raisins and nuts too in the dough and make laddoos…but I like them plain! 😋

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Yummy all the way!

Love,

Shreya💓

Adapted from My Kitchen Tweets

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri is flaky, crispy and mildly flavored savory snack that is particularly made in the Northern states of India. Other states have different versions of this delight but I’m partial towards this version. Mathri is usually made during Diwali festivities and it is served along side all the sweets and other yummies 🙂 

Khasti Mathri/ How to make Khasti Mathri is very easy to make but needs some practice and a bit of skill. It is most crucial to make the perfect dough. If the dough id perfect, 70% of this battle is won, as Mom says!! The rest 30% lies in the patience one has while frying these babies.

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri if made correctly, should be light golden in color, super flaky and must, absolutely must melt in your mouth as you bite into one. That is the trait of the perfect North Indian Style Khasti Mathri. Anything less, and it is a no go. Although it may taste good but the signature features make it so distinguished. I’ve learnt this recipe from a total pro, my Mom!! I simply follow her recipe and tips, never failed at making them just like hers 🙂

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri must be very flaky and as you can see in the picture, it has those perfect flaky layers. The flakiness makes this snack so much more delicious. About the flavor, we like ours mild and not too fussy but one can add flavors of their choice.

Always remember to keep the salt light because it is not supposed to be super salty. It is barely salted and the major flavor comes from the ghee/ clarified butter. Anyways let us make some Khasti Mathri.

Khasti Mathri/ How to make Khasti Mathri

Take all the dry ingredients in a mixing bowl, add warm ghee.

Now rub these ingredients together for 10-15 minutes,, they should resemble breadcrumb like texture.

This will make the Mathri Khasti. Once that’s done, add water little by little to make stiff dough.

Knead the dough for a few mins, cover it & set it aside for 15 minutes.

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After 15 minutes, knead the dough again for 2 minutes. Then divide the dough to make equal sized balls.

Using a rolling pin, roll them to a thickness of 1/2″ and prick them all over with a knife on both sides.

Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.

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Once the oil is hot enough, reduce the flame to low and start frying 2-3 Mathri at a time.

Do not fry on high flame, the Mathri won’t crisp up & will be raw from inside as well.

Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled Mathri. 

Cool them completely before storing in air tight containers. They keep well for 8-10 days.

Khasti Mathri/ How to make Khasti Mathri

Khasti Mathri/ How to make Khasti Mathri

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 12-15 mathris

Khasti Mathri is a crunchy, flaky and melt in the mouth yummy savory snack that goes well with tea/ coffee. They are made in all households during festivals as well.

Ingredients

  • 250 gms APF (Maida)
  • salt to taste
  • 8 tbsp. warm ghee
  • 1 tbsp. nigella seeds (kalonji, you can use any other spices or masala as per your choice)
  • water as needed (I used about 1/4 cup)
  • oil to fry

Instructions

  1. Take all the dry ingredients in a mixing bowl, add warm ghee.
  2. Now rub these ingredients together for 10-15 minutes,, they should resemble breadcrumb like texture.
  3. This will make the Mathri Khasti. Once that's done, add water little by little to make stiff dough.
  4. Knead the dough for a few mins, cover it & set it aside for 15 minutes.
  5. After 15 minutes, knead the dough again for 2 minutes. Then divide the dough to make equal sized balls.
  6. Using a rolling pin, roll them to a thickness of 1/2" and prick them all over with a knife on both sides.
  7. Repeat this step for the entire batch of dough. Next, heat sufficient oil a wok to fry.
  8. Once the oil is hot enough, reduce the flame to low and start frying 2-3 Mathri at a time.
  9. Do not fry on high flame, the Mathri won't crisp up & will be raw from inside as well.
  10. Once they turn golden brown on both sides, remove from the oil & drain on kitchen tissues. Repeat for the entire batch of the rolled Mathri.
  11. Cool them completely before storing in air tight containers. They keep well for 8-10 days.

Notes

Please ensure you follow the steps correctly to make them nice and flaky. Spend enough time on the dough because that is the key.

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Love,
Shreya

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Khasti Mathri/ How to make Khasti Mathri

Masala Sev Recipe/ Kara Sev Recipe

Sweets go well with savoury snacks! Hence, I have made some spicy and flavourful Masala Sev for Diwali🎊🎊 you can even make some ChaklisKurkuri Masala Puri or Maska Mathri! These are very easy to do..and so delicious 😁😁 I can’t stop munching on them…😉

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Although my mom used make these during Diwali, I never learnt to make them from her! Lol! And understanding how to go about these on a phone call isn’t my cup of tea…😝🙏🙏 so I looked everywhere and found a very good recipe with perfect instructions! Just what I needed! They are crispy and quite spicy….perfect when you have binging on sweets on day long!

I could make them very easily on my first attempt almost 2 years ago…each year I add different spices to make it in different flavours. Here I will share a basic version, however, you can make alterations in the spices to your liking. Let’s get started…

Yield: 1 large bowl

Equipment: kitchen press, a wok, a slotted spatula, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup Besan (chickpea flour)

2 tbsp refined oil

A pinch of hing (asafoetida)

1/2 tsp red chilli pwd

1/2 tsp black pepper pwd

1/2 tsp turmeric pwd

1/2 tsp roasted cumin pwd

1/4 tsp baking soda

1/4 tsp citric acid pwd (optional)

Salt to taste

oil to fry

lukewarm water as needed

Method:

Take besan in a mixing bowl, add all the spices and season with salt as well. Give it a mix. Add the oil and use lukewarm water to make a loose dough. The dough should be softer than that of roti (the dough should feel slightly sticky when u touch it, I used about 1/2 cup water). Let the dough rest for 30 mins.

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Heat sufficient oil in a wok for frying.

Then, after resting it for 30 mins, fill the kitchen press with the dough and fit the plate with larger holes for thick Sev (see the pic above for reference). And slowly drop the dough into the hot oil from the press.

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Fry the sev on medium flame until it turns golden brown. Remove from the oil and drain it on kitchen tissues. Repeat for the remains dough too. That’s it….it’s ready 😬 I usually serve these with some mango pickle! Tastes really yummy👌

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These keep well for 10-15 days in an airtight container. Enjoy!

Love,

Shreya❤️

Adapted from Nisha Madhulika 

Chakli/ Murukku/ Rava Chalki

Diwali means unlimited munching to me! 😬😜 yes…ever since I was a kid…my mom would make yummy sweets and savouries…and we would go on munching and making merry:):)… And I too make a lot of stuff for Diwali each year…as my hubby also loves homemade sweets & savouries…😘

So, I started a tradition of making Rava Chakli/ Murukku last year along with Masala Puri for Diwali. Almost every household, across India makes some or the other version of Chakli. These Chaklis are so crispy and crunchy…just perfect, no-fail recipe 😁…But sweets are always loved right…something delicious and easy to do like these Kaju Katli or Besan Ke Laddoo ;)👌👌 these are always on the menu too😋

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The recipe is very easy, let’s get started..

Yield: 20-22 medium Chaklis 

Equipment: a kitchen press (chakli maker), a mixing bowl, a saucepan, a slotted spatula, a large wok, measuring cups/ spoons.

Ingredients:

1 cup rice flour

1/2 cup fine rava (semolina)

1/4 cup Besan (chickpea flour)

1 cup water + 3 tbsp

1 tbsp hot oil

salt to taste

1/4 tsp rock salt (kala namak)

1/2 tsp red chilli pwd

a pinch of asafoetida (Hing)

1/2 tbsp roasted cumin pwd

1/2 tsp cumin seeds (Jeera)

oil to fry

Method:

Boil 1 cup of water in the saucepan, then add rava and cook it, make sure it is without any lumps. Now, add rice flour, besan , salt to taste, kala namak, red chilli pwd, roasted cumin pwd, cumin seeds, hing and 1 tbsp hot oil to the cooked rava. Give them a mix. Add a little water and make a soft dough. Let the dough rest for 15 mins.

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Then, make the Chaklis using the chakli maker on a plate or aluminium sheet. Heat sufficient oil in the wok. Once it’s hot enough, lower the flame and start frying the chaklis on medium flame. Don’t fry on very high flame, else they will remain raw from inside. Fry 3-4 chaklis at a time, don’t overcrowd the wok. Let them turn golden- brown in colour on both sides & drain them on kitchen tissues.

Store them in airtight containers, they stay fresh for 8-10 days.

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Enjoy them soon.

Love,

Shreya💓

Adapted from Let’s Cook!

Instant Doodh Peda

Instant Doodh Peda is one of my go to recipes when I want a homemade treat for a pooja or just as some Indian dessert. It’s quick, delicious and can be made with just 5 easy ingredients from your pantry! 

Instant Doodh Peda is basically a milk fudge. It is slightly chewy and has very milky yet creamy flavor. I can never resist these and end up making them very often 🙂 The best part about this recipe is that it doesn’t take up hours of your time nor does it demand a long list of ingredients.

Instant Doodh Peda

Instant Doodh Peda can come in extremely handy when making a list of sweets and savories you wish to make for Diwali. It’s so quick that you can save this one for the very end. Once you have the ingredients ready, prepping the dough takes about 10-15 minutes. Then once the dough id cooled off, shaping these little beauties won’t take too long either.

Instant Doodh Peda

Instant Doodh Peda keeps well for two to three days. I suggest that once you have shaped them, let them sit in the refrigerator for about 5-10 minutes so that they set completely. You can shape them as you like, decorate them as you like, they will taste great.

If you like instant recipes, do have a look at these
Mysore Pak
Instant Kesar Peda
Khoya Burfi

Let us make these Instant Doodh Pedas now.

In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
Use a whisk to mix everything into a smooth, lump free batter.
Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.

Instant Doodh Peda
Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
Took me about 4-6 minutes to get to this stage.

Instant Doodh Peda
But do not over cook the mixture as that results in hard pedas.
Turn off the flame. Let the mixture cool down for about 10-15 minutes.
Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Instant Doodh Peda

Instant Doodh Peda

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 medium pedas

Instant Doodh Peda is a delicious Indian milk fudge made with 4-5 ingredients. The prepping takes a little time and it is perfect for the festivities.

Ingredients

  • 1 cup milk powder
  • 1/2 tin condensed milk ( approx. 200 gms )
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee + 1 tsp used to grease the palms
  • 1 tbsp. pistachios slivers for garnish
  • edible silver to garnish

Instructions

  1. In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
  2. Use a whisk to mix everything into a smooth, lump free batter.
  3. Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.
  4. Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
  5. Took me about 4-6 minutes to get to this stage.
  6. But do not over cook the mixture as that results in hard pedas.
  7. Turn off the flame. Let the mixture cool down for about 10-15 minutes.
  8. Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
  9. Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
  10. Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Notes

I have used a condensed milk which was slightly yellowish in color hence the pedas have turned out into a beautiful golden color. If you use white condensed milk, the pedas will be white. These pedas are slightly chewy due to the condensed milk and not powdery.

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Love,
Shreya

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Instant Doodh Peda

Adapted from Sharmis Passion

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option 😀 My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…😉

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan 😉 with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! 👌😋 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed 💖

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You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

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Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! Voilà! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya 😊

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