Chop White Sweet Potato and Red Sweet Potato in big pieces.
Mix Salt and Carom Seeds with peeled Baby Potato, big pieces of White Sweet Potato and Red Sweet Potato, Egg Plants and Papdi to marinate.
Preheat a Clay Pot on low flame.
In preheated Clay Pot, one by one, make layer of Baby Potato, White Sweet Potato, Red Sweet Potato, Papdi and Egg Plants. Then, sprinkle little water on this inside the Pot. Cover the Pot with a lid and cook for 10-15 minutes.
Meanwhile prepare Green Chuntney. Take all listed ingredients for Green Chutney in a wet grinding jar of your mixer. Crush to fine paste.
When stuff in the Pot is well cooked, take in to a mixing bowl. Mix Sesame Seed Oil and prepared Green Chutney. Take in to a serving bowl.
Garnish with sprinkle of Gram Flour Vermicelli (Sev).
Serve Hot with Sweet Jalebi.
Enjoy a Variety of Folk Food of Surat (a leading city of Gujarat)…
Take all listed ingredients in a bowl altogether and mix very well.
For Curry:
Make 4 slit cuts on each Green Tomato.
Fill in slit cuts on all Tomatoes with prepared Stuffing.
Make slit on each Green Chilli.
Fill in slit cut on all Green Chilli with prepared Stuffing.
Steam all stuffed Green Tomatoes and Green Chilli to soften them. When steamed, keep a side.
Heat Oil in a pan on medium flame. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add all steamed Green Tomatoes and Green Chilli.
Stir slowly to mix while continue cooking on medium flame for 2-3 minutes.
Serve with Roti or Millet Rotla.
Enjoy The Unique Hot & Sour Taste of Green Tomato and Green Chilli.
Heat Oil in a pan. Add Asafoetida Powder, Mustard Seeds and Cumin Seeds. When spluttered, add diced Capsicum and chopped Spring Onion. Mix well and cook for 2-3 minutes on medium flame. Add diced Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Power, Garam Masala and Salt. Mix well and continue cooking on medium flame for 3-4 minutes. Remove the pan from the flame.
For Smoke:
Heat one medium size of Char Coal on gas flame for 8-10 minutes. Put one Dry Onion Skin on the surface of Curry in the pan. Put heated Char Coal on it and a spoonful of Ghee on that Char Coal. Cover the pan with a lid. Leave it for 4-5 minutes. Remove the Char Coal out. Stir prepared Curry with a spoon to mix the aroma of Smoke throughout.
Add Sev and mix well.
Serve Hot with Carom Leaves Rotla…
Heat Up Your Cold Body in Indian Winter…with Spring Onion Curry…
Take Millet Flour and Sorghum Flour in a bowl. Add Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Ginger-Chilli Paste, chopped Carom Leaves and Fresh Coriander Leaves. Mix well. Adding water slowly as needed, knead somehow stiff dough. Knead it much repeatedly.
Divide prepared dough in 4 portions of almost same size.
Sprinkle little Millet Flour on a rolling board. Take 1 portion of dough and give it a ball shape. Put this dough ball on the rolling board with Millet Flour. Sprinkle little Millet Flour on the dough ball. Apply little Millet Flour on your palm and fingers. Pat dough ball on a rolling board with your palm and fingers to expand and shape it a small round shape. Expand it at least to your palm size. It should be little thick. Sprinkle and apply little Millet Flour on expanding dough ball on a rolling board and also on your palm and finger occasionally as it will make it easier to expand the dough ball as well prevent sticking dough on a rolling board and on your palm.
Preheat a roasting pan on medium flame. Pour and spread 1 tbsp of Ghee on preheated pan. Put prepared Rotlo on it and roast it well both sides.
Serve Hot with Spring Onion Curry.
Traditional Gujarati – Kathiyawadi Rotla with Twisted Taste of Carom Leaves…
Take Amaranth Flour in a bowl. Add Sesame Seeds and Salt. Mix well. Add Oil and mix well. Knead stiff dough adding littler water slowly as needed. Keep a side for 8-10 minutes. Meanwhile prepare stuffing.
Take all listed ingredients for stuffing in a bowl. Crush boiled Raw Banana while mixing everything very well.
Roll 2 or 3 thin and round chapatti of prepared dough. Spread prepared stuffing on each chapatti one bye one. Roll chapatti to wrap stuffing. Cut prepared rolls in small pieces.
Heat Oil to deep fry. Deep fry all pieces to light brownish. Turn over pieces while deep frying to fry them all around.
Optionally, arrange few Bhakharwadi on a serving plate. Pour Green Chutney spreading over them.
Serve Hot for its best taste.
Why Getting Bored with Usual Fasting Food…Enjoy Your Holy Fasting with this Bhakharwadi…
Take Gram Flour in a bowl. Add Semolina, Fresh Fenugreek Leaves, Turmeric Powder, Garlic Masala, Asafoetida Powder, Salt, Soda-bi-Carb and Oil. Mix well. Add little water slowly as needed to prepare thick batter.
Heat Oil to deep fry. Put number of small lumps of prepared batter in heated Oil. Deep fry while turning over occasionally to brownish.
Assembling Chat:
Soak prepared Bhajiya in Buttermilk for 3-4 minutes. Meanwhile do other preparation.
Take Curd in a bowl. Add Sugar and Salt. Mix well.
Take soaked Bhajiya in a serving bowl.
Pour spreading over Sweetened and Salted Curd.
Sprinkle Sing Bhujiya, Hot Gathiya and Spiced Peanuts.
Pour spreading over Tamarind-Dates Chutney, Garlic Chutney and Mint Chutney.
Sprinkle chopped Onion. Pomegranate Granules and Fresh Coriander Leaves.
Serve immediately after assembling to have fresh taste.
Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.
Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.
Heat Oil in a pan. Add Asafoetida Powder.
Add crushed Green Chickpeas and Salt. Cook for a while.
Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.
Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.
Repeat for all dough and stuffing.
Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.
After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.
Serve Fresh and Hot for best taste.
Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.
