Tag: easy snack

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls are crispy and delicious, made with a spicy potato filling. They come together really quickly too hence make for great tea-time snack! They can be customised as per one’s choice of ingredients. 

Vegan Bread Rolls | How to make Bread Rolls

I have forever loved Vegan Bread Rolls | How to make Bread Rolls and I never seem to have enough of them! They are literally my favourite snack in the whole wide world! I can have them every day and I would never get tired of them! It all started ever since I was a kid, my Mom would make hem often for us. No one, not even me, can make Bread Rolls as yummy as my Mom could and still can! I really don’t know what recipe she uses and I don’t even bother asking her. To this day, she makes the best Bread Rolls ever!

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls were sort of a birthday tradition for me, I can’t really remember if my sisters had them for their birthdays, but I for sure did! No birthday of mine was ever complete without the rolls. It was an unspoken thing that Mom would make a large batch of these rolls and I would gulp down as many as I could straight from the wok to my plate 😉 Mom never said “no more” or “enough”, she just kept frying them and dishing them out. I remember my Papa loved them too just as much as I did. I probably get this from, the love for Bread Rolls. Not just any Bread Rolls, my Mom’s Bread Rolls! For some reason, I can’t remember if my sisters enjoyed them as much as I did back then. But then again, I rarely paid attention to them, I was the youngest of the lot and they are really older to me, like really, really older to me, so maybe I skipped a few details about them. Lol!

Coming to why I don’t try to replicate my Mom’s Bread Rolls. Simply because I would hate to ruin the sanctity of the flavour that my Mom magically wraps into them. She doesn’t add like a million things to them but they turn out heavenly every time! I don’t even make them in shape that she rolls them into – cylindrical and narrow. Those to me, are Mom’s rolls remember?! So, I have my own little recipe and I roll them into balls. They taste great and all but nowhere near my Mom’s. Lol! I say that without a twitch.

Vegan Bread Rolls | How to make Bread Rolls

Maybe, sometime in the future, I’ll cave and ask for her recipe and probably even give it go because I want to be able to have them more often. But for now, I am so happy to have her make them for me as often as I want! And the look on her face when I tell her to make me some is priceless. Her whole face lights up when I request for something specifically cooked by her. She keeps saying I can cook so much better and more than her, though I keep reminding her that I’ve taken all the inspiration from her. But she brushes it off with a careless wave of her hands.

Anyways, let me share my version of these Bread Rolls. This recipe is vegan. You can maybe use gluten-free bread and make it a V+GF snack!

Start with the Filling

Peel and mash the boiled potatoes. Season them with all ingredients mentioned below.

Give everything a good mix. Set it aside for 10 minutes so that the flavours are well absorbed.

Vegan Bread Rolls | How to make Bread Rolls

Next, divide the filling into small portions. Set them aside.

For the bread

Cut the sides of the slices. Dip each slice in some water. Squeeze out as much water as possible (if the slices retain too much of the water, they will absorb a lot of oil while frying).

Place a portion of the ready filling in the centre of each squeezed slice of bread. Wrap the filling gently with the bread and then seal the edges well. Repeat this for all the slices of bread.

Vegan Bread Rolls | How to make Bread Rolls

Place the uncooked bread rolls in the refrigerator for 20 minutes (this step is crucial too, as it ensures that the rolls don’t absorb too much oil while frying).

Next, heat some oil in a large wok. Once the oil is hot, reduce the flame to medium.

Drop 2-3 bread rolls in the oil at a time. Fry them on all sides. Remove them from the oil once they have turned golden brown of all sides. Place the fried bread rolls on a kitchen paper to drain any excess oil.

Serve them piping hot with your favourite dips.

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls
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Vegan Bread Rolls | How to make Bread Rolls

Spicy, crispy and absolutely scrumptious, these Vegan Bread Rolls will leave you craving for more! Enjoy them with tea/ coffee or just on their own and you'll simply love how yummy they are! 

Course Appetizer, Breakfast, Brunch, Lunch Box, Tea Time
Cuisine Indian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 12 slices regular white bread use brown /GF bread as per your preference
  • 4 nos. boiled potatoes
  • 1/4 cup finely, chopped onions
  • 1 tsp chopped green chilies
  • salt & black pepper to taste
  • 1/2 tsp chaat masala
  • 1/4 tsp amchoor powder dry mango powder
  • 1/2 tsp cayenne pepper deghi mirch
  • 2 tsp chopped, fresh coriander leaves
  • 1/4 tsp minced, fresh ginger

Instructions

Start with the Filling -

  1. Peel and mash the boiled potatoes. Season them with all ingredients mentioned below.

  2. Give everything a good mix. Set it aside for 10 minutes so that the flavours are well absorbed.

  3. Next, divide the filling into small portions. Set them aside. 

For the bread -

  1. Cut the sides of the slices. Dip each slice in some water. Squeeze out as much water as possible (if the slices retain too much of the water, they will absorb a lot of oil while frying). 

  2. Place a portion of the ready filling in the centre of each squeezed slice of bread. Wrap the filling gently with the bread and then seal the edges well. Repeat this for all the slices of bread.

  3. Place the uncooked bread rolls in the refrigerator for 20 minutes (this step is crucial too, as it ensures that the rolls don't absorb too much oil while frying). 

  4. Next, heat some oil in a large wok. Once the oil is hot, reduce the flame to medium.

  5. Drop 2-3 bread rolls in the oil at a time. Fry them on all sides. Remove them from the oil once they have turned golden brown of all sides. Place the fried bread rolls on a kitchen paper to drain any excess oil. 

  6. Serve them piping hot with your favourite dips.  

Love,
Shreya

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Vegan Bread Rolls | How to make Bread Rolls

 

Cauliflower Wings | Vegan Cauliflower Wings

These Cauliflower Wings | Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You’ll find these tangy, spicy and so crunchy. Besides, they are not loaded with too many ingredients, which is always a good thing! 

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings are something that you need to try! If you’ve not made them yet, then please do give them a go. Cauliflower happens to be a very versatile recipe. It has no real flavor of it’s own and thus adapts to any recipe perfectly. Just use it as you fancy and you’ll love it!!

I had made these Cauliflower Wings | Vegan Cauliflower Wings sometime back too but I never could shoot them because my hubby just couldn’t wait till I click them, lol! But this time around, I made them while he was busy with a long video conference call for work, home quarantine situation you see. So, I could save them for a few minutes, just long enough to get some clicks. But I also wanted him to have these soon so I rushed through the shoot and served them right away! And he says these were better than the ones I made last time! Success!

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings totally work if you are looking to replace the classic chicken wings with a nice veggie option.

Texture : They are very crispy on the outside, the crunch is absolutely delicious. The insides are almost creamy. They are soft and melt in your mouth.

Why cauliflower : I often wondered why cauliflower until I made these myself. Cauliflower has no real flavor profile of it’s own, you can add any spice or any marinade to it and this veggie totally adapts the flavor.

Flavor : I have used a few spices here and they work beautifully, nothing fancy at all. You can always improvise, there is always room for adapting these to your preference.

Trust me when I say this, you’ll be hooked on these. I have served them with an easy vegan aioli and that works so well as the dip for here for the crudités and the wings themselves. You can serve them with any dip of your choice but we are partial to anything garlicy!

Cauliflower Wings | Vegan Cauliflower Wings

Let us start with the Cauliflower Wings | Vegan Cauliflower Wings.

Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

Drain the florets and let them cool down for a few minutes.

In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne  pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

Also, take some bread crumbs in a platter and season it with a bit of salt.

Cauliflower Wings | Vegan Cauliflower Wings Cauliflower Wings | Vegan Cauliflower Wings

Heat some oil in a large pan to fry these florets.

Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

Cauliflower Wings | Vegan Cauliflower Wings

Serve them piping hot with a dip of your choice or an aioli and some crudités.

Cauliflower Wings | Vegan Cauliflower Wings
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Cauliflower Wings | Vegan Cauliflower Wings

Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You'll find these wings tangy, spicy and so crunchy. I make these with some basic ingredients and you will love them as much as we do. 
Course Appetizer, Side Dish, Snack, starters
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1 nos. cauliflower head cut, washed
  • 3 cups plain water with a pinch of salt
  • 1/2 cup plain flour use gramflour for GF option
  • salt to taste
  • cracked black pepper to taste
  • 1/2 cayenne pepper replace with red chili powder
  • a pinch of smoked paprika optional
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp organic cajun spice blend
  • 1/2 cup bread crumbs seasoned with some salt
  • oil to fry
  • dips, crudités, etc suggested sides

Instructions

  1. Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

  2. In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

  3. Drain the florets and let them cool down for a few minutes.

  4. In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

  5. Also, take some bread crumbs in a platter and season it with a bit of salt.

  6. Heat some oil in a large pan to fry these florets.

  7. Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes.

  8. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

  9. Serve them piping hot with a dip of your choice or an aioli and some crudités.

Recipe Notes

Serve them piping hot as if kept aside to cool, they will turn a bit limp. 

You can improvise with the spices you wish to add in this recipe. 

Omit  bread crumbs if making these GF.

Love,
Shreya

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Cauliflower Wings | Vegan Cauliflower Wings

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I can live on sandwiches and Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is one of my go to variants! This sandwich is filled with crunchy vegetables, creamy mayonnaise and a ton of flavor and  texture! You will love how easy it is as it comes together in minutes!!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich is super easy to make too! It comes together in minutes. It just needs a bit of fine chopping! And I personally love chopping, no electric choppers or food processors for me! I love chopping veggies myself as I can control how small or how large I need the “fine chop”  to be! So it took me about 10 minutes to get the veggies ready. The sandwiches take about another 15 minutes from there!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich can be made with variations to suit your taste buds. You can add boiled eggs or boiled and shredded chicken instead of the veggies. However, the veggie version is our favorite and we never make any changes to them. It is a great way to get on with a good dose of fresh veggies in your meals along with great taste! 🙂 Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

These are my favorite veggies when I am making a Sandwich or rolls. you can play around with any veggies of your choice. These sandwiches are so delicious, you don’t need any dipping sauce or ketchup, etc. However you can pair these with any dip/sauce as per your choice.

If you love your sandwiches, then try these too
Bombay Aloo Masala Sandwiches (curried potato sandwiches)
Chilli Cheese Grilled Sandwich

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

I love serving my sandwiches with some classic salted crisps or chips and chilled drink to wash it all down. Let us make some sandwiches!

Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

Add American corn, vegan mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies.
Mix well.

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take a few slices of bread, apply margarine and some green chutney.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Spread the sandwich mixture on one slice. Cover it with the other slice.

Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.
Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Take them off the heat, slice and serve!

Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich
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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

Delicious and easy to make Veggie Loaded Mayo Sandwiches make for the perfect breakfast/ brunch or even a light meal! 

Course Breakfast, Brunch, Lunch Box
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 4 tbsp vegan mayonnaise or regular
  • 3 tbsp of each, finely chopped coloured bell peppers, purple cabbage, carrots, cucumber
  • 3 tbsp boiled American corn
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/2 tsp finely chopped green chilies
  • 1/2 tsp garlic powder
  • 1/4 cup green chutney recipe in blog archives
  • margarine as needed or use regular butter or oil

Instructions

  1. Begin with finely chopping all the vegetables and set them aside in a mixing bowl.

  2. Add American corn, mayonnaise, salt to taste, freshly cracked black pepper, garlic powder and finely chopped green chilies. 

  3. Mix well.

  4. Take a few slices of bread, apply margarine and some green chutney. 

  5. Spread the sandwich mixture on one slice. Cover it with the other slice.

  6. Heat a griddle/ pan. Smear some margarine on both sides of the sandwich. Roast it well on both sides until the sandwich turns golden and crisp.

  7. Take them off the heat, slice and serve! 

Love,
Shreya

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Vegetable Mayonnaise Sandwich | Vegan Mayonnaise Sandwich

 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

 

 

 

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake 🙂 Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth 🙂 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this 🙂 Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crème fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm. 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

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Strawberry Snack Cake

Do try this one 🙂
Love,
Shreya

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Strawberry Snack Cake

 

 

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Baked Cheesy Corn and Peas Samosas

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

Baked Cheesy Corn and Peas Samosas

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

Baked Cheesy Corn and Peas Samosas

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Baked Cheesy Corn and Peas Samosas

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Baked Cheesy Corn and Peas Samosas

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Baked Cheesy Corn and Peas Samosas

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Baked Cheesy Corn and Peas Samosas

Use some more glue and secure the open edges.

Baked Cheesy Corn and Peas Samosas

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

  • 6 no. samosa patti
  • For the filling:
  • 1/4 cup steamed corn
  • 1/4 cup steamed peas
  • salt to taste
  • freshly crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp. grated cheddar cheese
  • 1 tbsp. grated mozzarella cheese
  • 1 tbsp. grated processed cheese
  • 1/8 tsp chaat masala
  • For the edible glue:
  • 1 tbsp. All Purpose Flour (maida)
  • 1-2 tbsp. water

Instructions

  1. Preheat oven @180' C.
  2. Filling:
  3. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
  4. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
  5. Edible glue:
  6. Make the edible glue by mixing the APF and water. Make sure it's lump free.
  7. The consistency of the glue is like that of a pancake batter.
  8. Assemble:
  9. Take a patti and fold one side over the remaining longer half to make a triangle.
  10. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
  11. Now add approximately 2 tbsp. of the filling into the triangular pocket.
  12. Use some more glue and secure the open edges.
  13. Repeat the same steps for all the samosas.
  14. Lay them on a baking tray and brush them with some oil.
  15. Bake them @180' C for 15-16 minutes.
  16. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

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Baked Cheesy Corn and Peas Samosas

These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

McDonald’s Style Pizza McPuffs | Bakery Style Vegetable Puffs

Vegetable Puff anyone?! You? And you?! Yes, I guess all of us would grab one the moment we’d set our eyes on these. They are so light, crisp…buttery, flaky…absolutely melt in the mouth yummy! The filling too an integral part…spicy veggies with a dash of tang is what made these Puffs to die for! Even the non-veg version was always so delicious…one Puff would never suffice! 😉

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hence, I will having 3 of them! Hahah! No, i didn’t, I shared these with my hubby…who couldn’t stop chomping on them. My hubby kept saying that they taste better than the bakery ones. The filling was very different he said, more like the one in a Pizza McPuff from McDonalds! I was like…yes, I did try to replicate the filling, he loved my version.😊

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Why is the filling like Pizza McPuffs, you’d ask me…simply because I love the flavour bomb that is inside a McPuff. It’s so creamy and yet light, perfection in every bite! But I always wanted to make that in Puff Pastry version. So I did.

That filling, those buttery layers made this for the perfect snack…or if I may suggest, a light meal with some soup on the side on a winter night! Wow, sounds about right! 😍

Making the Puff pastry sheet at home is quite a task..trust me! The rolling, the folding, and repeating the steps at least 10-12 times is a challenge that may or may not give you perfect results. I have used ready to use sheets which I always keep in my freezer when I need to whisk quick snacks or pies even! They are handy and absolutely perfect. But there are few tips on using them that I will share here along with the recipe for the McPuffs filling.

Firstly, always buy a frozen pastry sheet which has a manufacturing date closer to the date you are buying it. Say for example, if you are shopping for this on 15 Jul 2016, the manufacturing date should nothing older than 01st June 2016. That way, you will get the freshest product.

They expire in 90 days, so do plan accordingly. Buy 1 or more packets depending on your consumption. (I always buy 2 at a time, because I know I will use it all in about 5-6 weeks.)

Thawing a frozen pastry sheet, it is crucial to know how you thaw (bring a frozen pastry sheet to room temperature) them. Every package once opened cannot be refrozen. To thaw, place the frozen pastry sheet roll at room temperature for about an hour. It also depends where you are, say if the climate is humid, it will soften faster and the same goes for the other way around too.

The size of the frozen pastry sheets is just right to make about 4-5 of these vegetable puffs. But it also depends on how you have sized the puffs, you could even make 6-7 of them. (I usually make large ones)

Let’s get started..

Yield: 4-5 large McPuffs/ Vegetable Puffs

Equipment: a baking tray, cooling rack, a knife, a fork, a small pan, measuring cups/ spoons, pastry brush.

Ingredients:

1 nos. frozen pastry sheet

oil as needed to brush the puffs before baking

For the filling:

1 cup each boiled and chopped carrots & beans (you can add any veggies or meat)

salt to taste

1/4 tsp crushed black pepper

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd

3/4 tsp mixed Italian herbs

1 tsp ginger garlic paste

2 tbsp tomato ketchup

3 tbsp Amul fresh cream

2 tsp oil

Method:

Heat oil in a pan, add the chopped veggies. Season with salt & pepper. Mix well & sauté for 3-4 mins.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Next, add ginger garlic paste, turmeric, red chilly pwd and Italian herbs. Mix well and cook for 5 mins. Now turn off the flame, add cream and ketchup. Mix well. Set the ready filling aside to cool for a few mins.

Assembling the Puffs:

Lay the thawed pastry sheet and cut the pastry into pieces as per your choice. Place the filling in the centre and close the pastry from the other side as shown below. Use a fork and press down the edges to secure the filling within the puff.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Make small incision on top of every puff and brush them with oil.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Place the ready to bake puffs in the refrigerator for 10 mins to firm up, that way they get perfect flaky layers once baked.

As they cool in the refrigerator, preheat the oven at 180’c for 10 mins. Now place the baking tray in the oven to bake the puffs for 20-25 mins @190’c using both the upper & lower rods. (Please note that every oven works differently and you may need to adjust the timing and the temperature too. These settings worked for me.)

They will start turning brown on the top as they puff up, so keep an eye on them as they bake. Once done, remove from the oven and place the them on the cooling rack for a few mins to cool them a bit. Serve warm/ hot with ketchup.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hope you try these soon and don’t be intimidated by the pastry sheets! They are very simple to use. ☺️

Love,

Shreya💖

Tortilla Pizza Cups

I am game for a pizza at any hour of the day! Sounds familiar….obviously! Most of us are…I can’t imagine someone who isn’t, literally. The gooey cheese oozing with every bite is just too tempting to deny. Calories.??😱😱 Well, give it a rest…indulge your tastebuds…and they don’t matter much when pizza can fit in a cup! 😉😉Portion control! 

Tortilla pizza cups by PolkaPuffs

Remember my Pizza Pinwheels…they were super hit! I mean…I have made them so often. They make for a great finger food just like the Bread Pizza I’d shared.

Tortilla pizza cups by PolkaPuffs

Coming to these Cups, well they are made using readymade Tortillas (someday, I will share how to make Tortillas at home😀) and can be put together in a jiffy. One can add veg or non-veg filling or just keep it simple with some cheese & pizza sauce (kid friendly). In fact, involve your kids…they’ll be so excited.

I will let you in on a quick tip here, these are perfect for portion control as I have said above too and if you do not have Tortillas then simply use Parathas and follow my recipe! They will taste just as good!

2 numbers tortilla sheets
1/2 cup grated mozzarella cheese
1/2 cup chopped bell pepper (red, yellow & green)
1/4 cup sweet corn
1/2 cup pizza sauce (I used homemade)
to taste Salt & Pepper
Oil to grease the muffin pan

Preheat the oven @180’c. Grease the muffin pan. Set that aside
Cut circles from the tortilla sheets using a round cookie cutter or any object with a sharp edge. You will get 4 rounds from 1 sheet.
Place the cut rounds in the muffin tray and apply the pizza sauce.

Tortilla pizza cups by PolkaPuffs Tortilla pizza cups by PolkaPuffs
Add the veggies and cheese next, season with salt & pepper.
Bake them @180’c for 7-8 mins or until the cheese melts and the tortilla cups turn a bit crisp from the edges.
Serve them hot with some ketchup.
Don’t they look so tempting!?
Tortilla pizza cups by PolkaPuffs

Love,
Shreya❤️

Idea taken from Pinterest.

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