Select Page

Sprouted Ragi & Chicken Cutlets

 

Ragi is a wonderful ingredient that was lost as the popularity of wheat and rice grew. One of the forgotten ancient millets, ragi is slowly resurfacing as the latest desi superfood. A rich source of calcium, protein and iron, these deep red pearls definitely deserve some more acknowledgement.

It is gluten free, cheap and easily accessible making it a great option for anyone.

I try to include the good millets more in to my family’s diet and the other ‘not so good’ ones a little less. I became familiar with this wonderful grain here in Mumbai, as in Maharashtra it’s used on regular basis as this is  easily available here.

Ragi is highly nutritious with calcium, iron, vitamin C and many more micronutrients. Sprouted ragi is super food with all nutrients.

Ragi is immensely versatile. From breads to bakes, ragi flour complements almost every recipe. Now that you have enough reasons to embrace ragi, we bring you our small collection of recipes that present this humble millet in a whole new avatar.

Ragi wholewheat eggless cake

Ragi ladoos

Ragi Almond cooler

Sprouted ragi chicken cutlets caught my attention as I saw this recipe on a cookery show, and as earlier I mentioned that it’s my favourite millet.

To make ragi sprouts at home :

first soak the ragi seeds in sufficient water for an overnight or 6-8 hours. If you enjoy a warmer climate, soaking time can be shorter but if on the colder side, you  need to soak for more time.

After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm.

Remember that the cloth should not be too wet till dripping, nor be too dry. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in microwave by preheating & then put the light on and keep the micro oven door ajar.

If using OTG, Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. After sprouting time, you can see the small sprouts will have emerged. If you want longer sprouts then keep it in container for 1 more day.

You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour.

Its a known fact that sprouting improvises the benefits of grains and I do the same as and when time permits. If you have never tried to sprout them, then you should.

This recipe of cutlets is a great snack option for kids as otherwise they dislike the taste and colour of Ragi. By pairing it with chicken and other vegetables it tastes yummy. So come join me in making these delicious cutlest.

 

Prep time  :20 Mins
Cooking time :10 Mins
Serves 8 Persons

Ingridinets required :

Sprouted Ragi 1/3 Cup
Mince chicken 250 gms
Potatoes 1/2 cup, boiled
Carrots 1/2 cup, boiled
Oats 3/4 to 1 cup
Onion 1 medium, chopped
Garlic paste 1 teaspoon
Ginger paste 1/2 teaspoon
Green chilies 2, chopped
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/2 teaspoon
Black pepper 1 teaspoon
Coriander leaves 1/3 cup,  finely chopped
Salt to taste
Oil to baste cutlets
Mint coriander chutney to serve with

Process to make ragi cutlets :

To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.

Partially cook the mince chicken in water with some salt. cool it and add pepper powder.

 

Coarsely grind the sprouted ragi.

Mash the boiled potatoes and carrots, add the ground ragi and chicken.

Add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.

Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.

Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.

Enjoy the hot and crispy sprouted ragi chicken cutlets with mint coriander chutney.

 

Notes :
You can use gram flour/besan instead of oats

Oats are used to soak up the moisture, so use it as required.

These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

If you love our recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

 

Sprouted Ragi & Chicken Cutlets
Author: Lata Lala
Prep time:
Cook time:
Total time:
Serves: 8 cutlets
Ingredients
  • Sprouted Ragi 1/3 Cup
  • Mince chicken 250 gms
  • Potatoes 1/2 cup, boiled
  • Carrots 1/2 cup, boiled
  • Oats 3/4 to 1 cup
  • Onion 1 medium, chopped
  • Garlic paste 1 teaspoon
  • Ginger paste 1/2 teaspoon
  • Green chilies 2, chopped
  • Garam masala powder 1/2 teaspoon
  • Roasted cumin powder 1/2 teaspoon
  • Black pepper 1 teaspoon
  • Coriander leaves 1/3 cup, finely chopped
  • Salt to taste
  • Oil to baste cutlets
  • Mint coriander chutney to serve with
Instructions
  1. To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.
  2. Partially cook the mince chicken in water with some salt. cool it and add pepper powder.
  3. Coarsely grind the sprouted ragi.  Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
  4. Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.
  5. Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.
  6. Enjoy the hot and crispy sprouted ragi chicken cutlet with mint coriander chutney.
  7. Notes :
  8. You can use gram flour/besan instead of oats
  9. Oats are used to soak up the moisture, so use it as required.
  10. These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

Vada Pav Fondue

What is Vada pav :

Vada Pav, or Wada Pao, don’t need any introduction. This is a famous dish native to the Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more Chutneys and a green chilli. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Mumbai Burger in keeping with its origins and its resemblance in physical form to a burger.

Vada Pav and Mumbai are synonymous. Every Mumbaikar is so fond of this crispy, flavourful everyday burger. A quick & filler and pocket friendly vada pav and a steaming hot cup of chai or coffee, is all you need to start a busy and hectic day.

This inexpensive snack Vada pav is another love of Mumbaiites after pav bhaji.

What is Fondue :

Originally, the word “fondue” was used only to designate Swiss cheese fondue. But in the last few years, “fondue” means any meal featuring a pot filled with hot liquid into which you dip food with a long fork. Chocolate fondue, Chinese fondue,  pav bhaji fondue etc and possibilities are endless.

Dipping items in a pot of gooey, warm, melted cheese or chocolate can be a fun experience, and many restaurants have capitalized on to this trend.  Common dippers for cheese fondue include cubes of bread, apple slices, and raw vegetables. With chocolate fondue, you’re probably familiar with typical dippers such as strawberries, marshmallows, and pretzels.

What is Vada pav fondue :

The first reaction you will have to the Vadapav fondue is, this can’t be right! But if you are as curious as us, you will want to know how this tastes and , to a surprise, it’s perfect! Mini soft buttered pavs stuffed with spicy potato filling and the fondue pot had a creamy, cheesy, perfectly spiced, bottom heated dip. So so good!

But if you want to take your fondue experience up a notch, making it way more interesting and creative, you got to be little experimental. The idea of making Vada pav fondue first came to my mind as my dear friend Asha once mentioned that she happened to savour this awesome dish in one of the restaurants here in Mumbai. And this was playing on my mind since long.

The cooler weather has arrived, and with it comes the desire to make warm and comforting meals. It’s the perfect occasion for friends and family, to gather around a good fondue. So I decided to try my hands on Vada pav fondue this time as my children love to eat  something different all the time.

So let’s get started.

Ingridients needed to make  Vada masala :

 

Oil – 2 Tbsp
Mustard Seeds – 1 Tsp
Curry Leaves – 3 Tbsp
Whole coriander seeds 1 tsp
Garlic Cloves Peeled – 3
Ginger – 1 Inch
Green Chilies – 3
Turmeric – 1/4 Tsp
Potatoes, Boiled, Peeled & Mashed – 2 Cup
Salt To Taste
Coriander Leaves, Chopped – 1 Tbsp

To make fondue sauce :

1 tbsp oil
1 tbsp butter
1 tbsp Besan atta/gram flour
2 Green chillies
1 tbsp chopped Spring onion
1 cup milk
1 cup grated mix cheese (mozzrella and processed cheese)
fresh coriander leaves
Salt to taste

Vada masala cooking

instructions :

Heat 2 Tbsp oil in a wide pan over medium flame.
Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.

Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
Add turmeric powder and saute for another minute.

Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.

Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
Remove from heat and let the potato mixture cool completely.

To make Fondue sauce :

In a pan put 1 tbsp oil and 1 tbsp butter.
Next add 1 tbsp Besan atta/gram flour and
Bhuno it on slow flame so there is no colour change.
Bhuno it till nice aroma comes out from besan.


Add Green chill and 1 tbsp chopped Spring onions.

Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
Add chopped fresh coriander leaves.

Next add 1 cup grated mix cheese (mozzrella and processed cheese)
Season it with Salt.

Cheesy Fondue sauce is ready. Garnish with garlic chutney.

 

To assemble Vada pav fondue :

Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some Dry Garlic chutney over it.

Make vertical and horizontal cuts and from each pav make 6 pieces.

Saute all pieces in butter (this is optional, I haven’t)

 

Dunk masala pav pieces into hot cheesy Fondue and enjoy.

Notes :

Keep the temperature low under a fondue sauce, cheese doesn’t need high heat to melt.

Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.

If the fondue becomes too thick, stir in a little more milk to adjust the consistency.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Please like and follow us on Facebook, Pinterest and Instagram.

Happy cooking!

 

Vada Pav Fondue
Recipe Type: Snack
Cuisine: Fusion
Author: Lata Lala
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 Tsp
  • Curry Leaves – 3 Tbsp
  • Whole coriander seeds 1 tsp
  • Garlic Cloves Peeled – 3
  • Ginger – 1 Inch
  • Green Chilies – 3
  • Turmeric – 1/4 Tsp
  • Potatoes, Boiled, Peeled & Mashed – 2 Cups
  • Salt To Taste
  • Coriander Leaves, Chopped – 1 Tbsp
  • To make fondue sauce :
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp Besan atta/gram flour
  • 2 Green chillies
  • 1 tbsp chopped Spring onion
  • 1 cup milk
  • 1 cup grated mix cheese (mozzrella and processed cheese)
  • fresh coriander leaves
  • Salt to taste
Instructions
  1. Heat 2 Tbsp oil in a wide pan over medium flame.
  2. Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.
  3. Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
  4. Add turmeric powder and saute for another minute.
  5. Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.
  6. Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
  7. Remove from heat and let the potato mixture cool completely.
  8. To make Fondue sauce :
  9. In a pan put 1 tbsp oil and 1 tbsp butter.
  10. Next add 1 tbsp Besan atta/gram flour.
  11. Bhuno it on slow flame so there is no colour change.
  12. Bhuno it till nice aroma comes out from besan.
  13. Add Green chill and 1 tbsp chopped Spring onions.
  14. Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
  15. Add chopped fresh coriander leaves.
  16. Next add 1 cup grated mix cheese (mozzrella and processed cheese)
  17. Season it with Salt.
  18. Cheesy Fondue sauce is ready. Garnish with garlic chutney.
  19. To assemble Vada pav fondue :
  20. Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some garlic chutney over it.
  21. Make vertical and horizontal cuts and from each pav make 6 pieces.
  22. Saute all pieces in butter (this is optional, I haven’t)
  23. Dunk masala pav pieces into hot cheesy Fondue and enjoy.
  24. Notes :
  25. Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt.
  26. Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.
  27. If the fondue becomes too thick, stir in a little more milk to adjust the consistency

Nutritious Sprouts Misal Tacos (Baked)

Misal is a popular food of Maharashtra. Misal is another word for Mixture and if you are residing in Mumbai, you must not miss unique taste of this.

I got a chance to taste this nutritious dish few years back once, enroute Mahabaleshwar. We took a break to have tea on the way, and saw  It had food joints serving these popular Maharashtrian dishes.

Many breakfast options like batata vada, kothimbirvadi,  kande pohe, sabudana khichdi, and misal were to relish and we decided to have misal pav. And I must say we weren’t disappointed at all.

It is often eaten as breakfast or a mid-day snack. It is easy to make, economical and the sprout & pulses used for making it makes it nutritional. It is spicy but not as hot and spicy as Kolhapuri Misal.

The basic ingredients of the Misal are Sprout usal, poha, boiled and diced potato, chopped onion, chopped coriander, farsan and tari/kat/rasa.

When delectable mixture of savory snacks is served with spicy concoction, it is termed as Tarri/Gravy.

The flavor and texture of the misal is enhanced with tari/rasa/kat. These all ingredients are assembled in layers and served hot with pav. In many places modal is served with dollop of curd to balance the flavours.

Though my misal recipe is not as hot and spice like kolhapur misal, it tasted good even with less on spices and hotness. You can always tweak the recipe to suit your family’s taste.

We, at our home, usually make this misal during weekdays as lunch/dinner.  It’s such a refreshing change from regular dal chawal-sabzi roti kinda meals. And moreover as my children don’t prefer eating sprouts, and I as a smart mom, feed them this way making it more interesting and in a different avatar. I saw this dish on TV once and decided to go ahead and try it as I found the combination very interesting.

So here is the modern version (Mexican style) of misal tacos. Mexican Tacos are generally filled in with rajma beans & salsa sauce. Here comes a twist by adding misal to Maxican tacos. I have filled it with a Maharashtra famous Teekhi misal with Kat (gravy), hung curd sour cream & served with farsan. Come join me and  sample these Mexican tacos with a desi twist!

 

Cuisine- mexican

Cooking Time- 35-40 Min

Preparation Time- 25-30 Min

 

Serves 3 People

Let’s begin with homemade baked Taco shells:

To make Baked Taco shells
Ingredients:
yellow cornmeal( makkai atta) 2 cups
wheat flour 1 cup
oil 3 tbsp
Lukewarm water
Red chilli powder 1 tsp
Ajwain 1 tsp
Salt to taste

To make Misal:
Oil – 2 tsp
Mustard seeds – 1 tsp
Handful of curry leaves.
Red chili powder – 2 tbsp
Haldi | Turmeric Powder – 1 tsp
Onion chopped – 1
tomatoes – 1 (chopped)
Potato, (boiled & mashed) – 1
Soaked & drained poha – 1 cup
Chopped green chillies 2
Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(saved vatana)  – 1/2 Cup
salt to taste
Misal masala powder – 1 tbsp
lime juice – 1 tbsp
Fresh Dhania | Coriander Leaves

For making Kat/Gravy :
1 onion – finely chopped
Tomatoes – 2 (finely chopped)
Dessicated coconut – 2 tsp
Haldi/ Turmeric – 1 tsp
Salt to taste
Lalmirch powder/ Red chili powder – 2 tsp
Goda masala – 2 tbsp
Curry leaves – A few as per choice
Lemon juice – 2 tsp

 

To make homemade Sour cream:
Hung curds – 1 & a 1/2 Cups
A pinch of salt
Vinegar – 1 tbsp
Fresh Cream – 1/2 cup
Lemon juice – 1 tsp
4 tbsp – processed cheese
Farsan – a handful
Taco shells – 6

To make baked taco shells :

Combine the flours,and seasoning. Mix the oil, and salt to make a soft dough by using enough warm water.
Cover the dough with cloth and rest it for 10 minutes.


Roll out thin rounds chapatis. Give the proper round shape by any lid or bowl cover to make equal sized taco shells.

Prick lightly with a fork. Seko it on tawa on both sides lightly.
Now preheat an oven at 180 degrees for 10 minutes.


Arrange sekoed taco chapatis on oven steel rack by leaving 1 rod, so as to give U shape.
Bake it on 185 degrees for 6 to 7 minutes.

Keep the baked tacos shells in an air-tight tin.

To make misal :

Pressure cook the sprouted moth with salt to 2 whistles. Keep aside.

In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.

Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder. Give a gentle mix.Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.

To make the Thick Kat/gravy:
In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.

Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick. If required add very less water.

To make Sour cream:
Take hung curds. Add fresh cream in to it. Whip it. Add a pinch of salt. Add lemon juice & vinegar. Mix nicely.

Now Assemble:
Take taco shells in a plate. Fill in with misal. Layer it with kat/thick gravy.

Top it with sour cream. Now add farsan. Put grated cheese on it. Again put some more farsan.

Garnish with fresh coriander leaves & some more sour cream.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If you love the recipes, do share it with your friends and family. Also, like us on facebook, Instagram. Pin us on Pinterest, we would love to hear from you.  Do leave your comments below.

Happy cooking!

Makai/Corn Kothimbir Vadi

Corn kothimbir vadi is a popular vegetarian maharashtrian snack. Delicious corn and fresh coriander leaves cake which is steamed and then fried or shallow fried until crispy. This is best enjoyed with green chutney or ketchup.

Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea.

It is an excellent delicious snack from the Maharashrian cuisine made with besan flour (chick peas flour) tempered with cumin, mustard, hing and ajwain for flavouring, spiced with crushed green chillies and lots of kothimbir (freshly chopped coriander leaves) added to form a batter and is steamed and then fried as fritters. This can be served with tomato ketchup or sauce.

This is a quintessential Maharashtra dish which is a made with flavourful herb called kothimbir and this dish truly showcases this ingredient instead of giving it the seemingly superfluous role of only for garnish. The steamed or cooked vadi is perfectly fine for eating on its own (a very tasty and nutritious snack), but is liked when it is shallow fried in oil as it gets crispy edges and takes this snack to a complete new level.

Ingredients to make corn kothimbir vadi :

American corn kernels , crushed 1 cup

Coriander leaves(kothimbir)  1 cup

Gram flour 1 cup

Rice flour 1 TBSP

Ginger chilli paste  1 TBSP

Roasted sesame seeds 1 TSP

Lemon juice 1 TSP

Turmeric powder 1 TSP

Asafoetida 1/4 TSP

Soda Bi carb 1/4 TSP

Salt to taste

Oil for frying

 

Method :

1)Take the crushed American corn kernels, finely chopped coriander/dhania/kothimbir and add the besan/gram flour, then the chawal ka atta/ rice flour, turmeric/ haldi, garlic paste, the ginger chilli paste, lemon juice, sesame seeds, asafoetida and some salt as per your taste, mix everything in

2)Once everything is mixed in add little water at a time and make a thick batter like dosa batter, which should be of pouring consistency. Make sure there are no lumps.

3) Now into baking soda add 1 tsp of water and mix it in and then add this soda water to the corn batter and mix vigorously going in one direction.

4)Now take any deep dish and coat is evenly with some oil, make sure all that every inch of this plate is coated.

5)And now pour batter in the dish and keep aside.

6)Now in a big cooker/ steamer/ kadai and add some water and to that, keep a stand in the center and now simply wait for the water to come to a boil.

7)And once that happens place this dish on top of the stand and cover the lid and cook it for the next 20 -25 minutes on high flame.

8)After 25 minutes remove the lid and to pierce a toothpick in the steamed plate and if nothing sticks to the toothpick that means that the batter is nicely steamed.

9)Now  wait for the next 10 minutes for it to come down to room temperature.

10)And then cut it. If you cut it while it’s still hot then it will start crumbling.

11)After 10 minutes the steamed kothimbir vadi cake should be at room temperature, so you can start cutting it.

12)So first using a knife make vertical cuts and then horizontal cuts giving it square shape.

13)Now run the knife around the corner as well.

14)  Use a very thin spatula and dig it in the cuts that you had made with the knife and very gently remove the vadis from the plate.

15)Now that all the vadis are out it’s time to shallow fry  or deep fry them.

16)So heat up some oil in the pan and then one by one add about 10 of these Kothimbir vadis.

17)Shallow fry on a medium flame in batches of 10 for the next 5-6 minutes or until the bottom looks golden brown in color.

18)Once the bottom is nicley fried and is looking golden brown in color it’s time to flip them

19)So slowly one by one flip and again fry for 5-6 minutes or until we get to the same color as top.

20)Once the kothimbir vadis are nicely fried and it’s now time to remove them in a plate and serve while hot.

Serve this delicious snack with chutney or ketchup and hot masala tea.

Microwave Method:

In a large bowl, mix all the ingredients add 1/4 cup water and make thick batter.

Grease tray and pour the batter.

Microwave it for 5 to 7(microwave oven settings may vary) minutes till a toothpick inserted in the middle comes out clean.

Let it cool for 15 minutes, unmold and cut into peices.

Heat oil in frying pan on medium heat.

Shallow Fry the peices till golden and crispy.

Serve hot with green chutney or ketchup.

Tip – When you are expecting a lot of guest then you can prepare the vadis beforehand and fry them just before serving.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

No flour Potato pizza bites

Life cannot be simpler than this!! These mini potato pizzas are surprisingly easy to make and taste delicious. You don’t even need to heat up your oven, as these are made in regular pan.

When I hear my favorite word pizza, I usually think tomato cancasse, mozzarella cheese, vegetables and chicken. But after having this pizza at my friend’s place, I am converted to a non-traditional pizza lover.

Who doesn’t love pizza… if made right it’s one of the most comforting and satisfying dishes ever. Potato pizza is very easy to prepare, no need for preparing the dough in advance and it’s also gluten-free.

If you’re in store for a new type of pizza, something out of the ordinary, yet pure genius at the same time then this is amazing recipe worth trying.

These no flour pizza bites can be another alternative to normal pizza and can be good snacks for kids.

Here we are using potato base as crust which is topped with all pizza toppings and herbs and are easily prepared.

The potato base is really delicious and you can always change the topping for more variety to suit to your family’s taste. This potato pizza is great to be served as evening snack.

For variations of toppings you can use chicken tikka or even boiled chicken cut into shreds. When in hurry just apply pizza sauce, place some chopped onions and grate some cheese over it. You can play with variety of toppings according to your imagination.

Prep time : 10 Mins

Cooking time : 10 Mins

Serves 2 Person(s)

For the Base: Potatoes 2 big sized

oregano & chilli flakes 2 tsp

Lemon juice – 2 tsp

Salt to taste

For topping: Carrot grated 1

Green Capsicum finely chopped 1

Finely Chopped Onions – 1

Deseeded & Finely Chopped tomato

Boiled corn kernels 2 spoons

Salt to taste

grated processed cheese 4 tbsp

Pizza sauce as required

Chopped coriander leaves few

Pizza seasoning as required

Method :

Boil the potatoes and when they cool down, peel them and then cut them in thick round slices. Marinate these potato round slices in mixed herbs, salt and lime juice for at least 10 minutes.

On a non stick pan or a tawa, roast potato slices by brushing little oil. Slightly roast from both the sides on low flame.

In a separate bowl mix in all the topping ingredients, except cheese. Saute in a pan with little oil till the vegetables are cooked. Lastly add in the pizza sauce.

 

For making the pizza :

Place the topping mixture on the roasted potato round slices, place these in regular pan, cover and cook for 5 minutes. Then uncover it and press the topping with a flat spoon/spatula very gently so that it sticks to the potatoes properly.

Sprinkle grated cheese on each of them and again cover the pan and cook for 2 minutes or until the cheese melts.

Sprinkle some pizza seasoning over it. Garnish with coriander leaves. It is ready to be served.

A perfect snack for tiffin or ‘shaam ki 4 baje wali chhoti si bhook’.

Enjoy !!

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

You can now also follow me on Pinterest and Instagram.

Corn and Vegetables Kababs

Today i have for you all a delicious snack made from Corn. It’s called Corn kababs/patties. Also known as Makai Kababs, these kababs are made with lots of vegetables and they taste irresistibly delicious.

It’s simple , quick to prepare and tastes really yum.  Relish it as your tea time snack or serve as a starter in your next get together or stuff between buns and munch as burgers .. the choice is all yours . But which ever way.. i’m sure that everyone would love it plus its so easy and simple to make.

These corn kababs are perfect for kiddo birthday parties to get them to eat more vegetables. Crispy on the outside and meltingly tender within, you will be surprised how many adults easily fall in love with these deep fried delights.

A must try snack recipe especially for the monsoon season!

Ingredients to make corn kababs :

1 Cup boiled/steamed american corn grinded to a thick paste
1/8 Cup whole corn pieces
4 small potatoes grated
1/2 Cup green peas
1 small piece of cabbage chopped
1 large carrot finely grated
1 medium onion diced small
juice of 1 lime
1 tsp ginger
2 green chills
3 slices of bread grinded to make fresh bread crumbs
1/4 Cup chick pea flour dry roasted in a pan
1 tsp chaat masala
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 cup fresh coriander leaves chopped

For coating :

Cornflour slurry 1 cup

Or

Whisked/beaten egg 1

Bread crumbs 1 cup

Make a stiff dough with these ingredients and use oil on the hands to make round/oval /log shape (any shape which you like) kebabs.

Stick a short skewer into the centre, if making log shaped and roll kababs in the  cornflour slurry or beaten egg, followed by  breadcrumbs.

Repeat with the rest.

Heat a pot of oil, covering ¼ from the base. To test the oil temperature, insert a wooden chopstick in the centre of the pot and if small bubbles start to form around the chopstick, the oil is ready.

Place a few pieces of the corn cakes into the hot oil and fry until golden brown.

Fry over medium heat to ensure the inside is cooked through thoroughly. Remove and drain on paper towel before serving.

 

NOTES :

Add any vegetables of your choice to make it more nutritious.

Refrigerate the dough for 15 minutes, before frying to avoid kebabs breaking in oil.

Adjust the amount of green chilli if you do not like spiciness.

Corn kababs taste great when deep fried as they turn crunchy.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on  Instagram.

Regards

Social media & sharing icons powered by UltimatelySocial
Facebook
Facebook
Pinterest
Pinterest