Kanika

Kanika is a fragrantly sweet pulao that is traditionally prepared in Orissa. It finds a place of pride among the 'chappan bhog' or 56 items that form part of Lord Jagannath's menu. Before the fried rice and biryani became popular in Orissa, it used to be served at all wedding feasts, picnics and family gatherings. It is stronger in flavor than a traditional pulao and also a little sweet. Usually prepared with arua chaula 'raw rice' ( one can find it outside Odisa by the names Ambebhog/GovindBhog ), one can replace it by any other aromatic rice ( Basmati for example ). Though these days it is usually prepared for offering as prasad, I have many a childhood memories of sampling it with some finger-licking mutton/chicken curry.

Preparation Time - 20 mins

Ingredients - Basmati rice ( 1 cup ), ghee ( 1 1/2 tsp ), raisins ( 10-12 nos), cashews ( 10-12 nos), whole spices ( 1/2 black cardamon( bada aleicha), 1 green cardamon (chotta aliecha), 1/2 inch long cinnamon ( dalchini), 2-3 cloves ( labanga), 1/4 of a mace (jaitri), 1 big bay leaf ( tejapatra) ), 1/6 tsp nutmeg powder, sugar ( 2-4 tsp ), salt to taste, 1/5 tsp turmeric.

Preparation - wash and soak rice for 1 hour. Drain all water and spread on a plate.

Sprinkle the turmeric over the moist and mix it gently with rice. Allow to dry for 1-2 hours in natural air circulation ( can also put it in the balcony but not under direct sunlight )

Cooking - Heat the ghee is a deep and thick bottomed vessel. Add the raisins and cashews. Fry till cashews swell up but do not burn them. Remove with slotted spoon and keep aside.

Add the whole spices and stir for 20 seconds. Add the dried rice and fry it gently for 3 minutes. Still better if you can gently toss it instead of stirring as with the latter one might end up with broken rice grains.

Add enough boiling water ( a little more than two cups in my case ) to cover the rice. Add salt. Allow to cook on a low to medium flame.

Stir gently at an interval of 4-5 mins. Once rice is almost done, add the sugar, nutmeg powder, cashews and raisins, and mix them gently with the rice. (Keep aside a few cashews and raisins to garnish later.)

Allow all the water to dry up. Remove from the flame.

Serve with mutton jholo or if vegetarian, go for channa dali-amba khatta.

Bandha Kobi Muga dali tarkari ( cabbage-moong dal curry )

Preparation time: 15-20 mins

Ingredients: Cabbage ( 1 no., medium sized ), muga dali/moong dal ( 1/2 cup ), ginger ( 1/2 inch, juliennes ), cinnamon powder ( 1/4 tsp ), coriander powder ( 1 tsp ), red chilli powder ( 1 tsp ), ghee/oil ( 2 tsp ), turmeric ( 1/4 tsp), salt to taste.

Preparation: Chop the cabbage into small pieces.

Dry roast the muga dali till it gives off a faint smell.

Cooking: Transfer the muga dali along with 1 cup water, salt and turmeric into a pressure cooker and cook for 1 whistle.

Heat the oil in a wok. Add the turmeric and red chilli powder masalas followed by the ginger juliennes and fry for 1 minute. Add the chopped cabbage and fry for sometime till it starts releasing water. Add the cooked muga dali at this stage and mix well.

Transfer the wok contents into a presure cooker and cook on medium flame for 1 whistle. Remove and serve hot with rice/rotis.

Note: This recipe can be had on Osa bara/ Vrats as it does not contain onion and garlic. For added flavour garnish with freshly grated coconut and coriander leaves before serving.

Biri Chop ( Urad dal bonda )

Preparation time: 30-40 mins

Ingredients:
For the outer layer - 1 small cup chopa chada biri ( dehusked black lentil ), 2-3 tsp semolina, 5-6 crushed peppercorns, a pinch of baking powder, chopped green chillis, salt to taste, oil for deep frying.

For the stuffing - 2-3 medium sized potatoes ( boiled and peeled ), 1 tsp grated garlic, 1 tsp grated ginger, 1 medium sized onion ( finely chopped ), mustard and cumin seeds for tempering, 1/2 tsp chilli powder, 1/5 tsp turmeric, 2-3 tsp chopped coriander leaves, fried peanuts/boiled yellow peas/green peas, 2-3 tbs chopped coconut pieces, 3-4 tsp oil, salt to taste.

Preparation: Wash and soak the biri for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.

Just before frying, add the remaining ingredients to the batter and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.

Cooking: Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.

Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.

Make small balls out of the above.

Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.

Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.

Serve hot with ghuguni/chutney/ketchup.

      

Nadia Bara ( Coconut Vada )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Channa dal (split gram, 1 cup ), fresh coconut pieces ( 1/3 cup ), ginger ( 1 inch long ) , roasted cumin powder ( 1/3 tsp ), baking powder ( 1/3 tsp ), dry red chillis ( 2-3 nos), salt to taste.

Preparation: Soak the channa dal for 5-6 hours. Wash and grind into a thick & coarse paste along with coconut pieces, dry red chilli and a little water.






























Add the grated ginger, cumin powder and salt to taste.

Cooking: Heat oil in a wok for deep frying.

Shape the paste into flat circles and put into the hot oil. Cook on both sides to a slight reddish color.





























Serve with rice and dalma or even as a snack/starters.

Manda Pitha ( also known as Modak in Maharashtra)

Cooking Time Required: 1 hour
Cost of Preparation: 60-70 Rupees


Ingredients: Broken Basmati rice ( 1 1/2 cups ), milk ( 2 cups ), water ( 2 cups ), pepper powder ( 1/5 tsp ), cardamon powder ( 1/4 tsp ), salt ( 1/4 tsp or to taste).

For the pura : Coconut ( finely grated, 1 no ), small lumps of jaggery ( 6-7 tsp ), raisins ( 1/2 cup ), ghee ( 1 tbsp ).

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.











































Grate the coconut or grind the pieces in a mixer-grinder.

Cooking: Bring the milk and water to boil. Add salt, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.





























Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.















Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it. Close and mould into balls.



























Boil water in a idli maker. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.





























Take out of the idli vessel and serve hot.

Note: When adding the rice flour to milk and water, pass it through a seive to avoid any lumps.

Also try to make the balls when the dough is hot else it loses its elasticity.

Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -

Cooking Time Required : 35 mins

Ingredients:

• 1 cup Channa dal, 
• 1 large tomato 
• 1 medium potato (cut into cubes)
• 1/2 cup pumpkin cubes 
• 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
• 1 fried fish head 
• 1 fried fish tail (optional)
• 1/2 tsp turmeric powder
• 1/3 tsp cumin seeds
• salt to taste
• 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

• 1 medium onion
• 1 inch ginger
• 7-8 garlic cloves
• 1 inch cinnamon stick
• 2 green cardamom,
• 2-3 cloves
• 2 nos bay leaf, 
• 2-3 dry red chilli 

Preparation: Wash and soak the channa dal for 2-3 hours.

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

Piaji ( Split Gram fritters/ Dal Vada )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Channa dal (split gram, 1 cup ), green chillis ( 4 nos ), onion ( 1 no., medium ), curry leaves ( 2 sprigs ), ginger garlic paste ( 1 tsp ), cumin powder ( 1/4 tsp ), coriander powder ( 1/4 tsp ), baking powder ( 1/3 tsp ), salt to taste.

Preparation: Soak the channa dal for 5-6 hours. Wash and grind into a thick & coarse paste along with a little water.

Add the finely chopped green chillis, onions and curry leaves, along with the remaining spices and baking powder. Add salt to taste and keep aside for 15 mins.















Cooking: Heat oil in a wok for deep frying.

Shape the paste into balls and put into the hot oil. Cook on both sides to a slight reddish color.

Serve hot with ghuguni.

Note: Piaji Ghuguni is an ideal tea time snack in most Odiya homes and it tastes heavenly when combined with a cup of hot tea during the rains .

Another way of eating this is turning it into a yummy Piaji Chaat -

Pohala Maccha Jholo

Cooking Time Required: 15-20 mins
Cost of preparation: 30-35 rupees

Ingredients: Pohola Maccha ( 300 gm ), potato ( 1 large ), tomatoes ( 2 nos, large ), mustard seeds ( 2 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),red chillis ( 2 nos), fennel seeds ( 1/4 tsp), red chilli powder ( 1/4 tsp ), garlic flakes ( 7-8 nos), salt, turmeric, oil ( 6 tsp ), coriander leaves ( 1 tbs ), coriander stem ( 1 tsp), green chilli ( 2 nos ).

Preparation: Clean the fish throughly. Add salt and turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and half of the garlic flakes into a smooth paste.

Cut the potato in long pieces.

Cooking: Heat a flat pan. Add oil followed by the fish. Fry lightly on both sides and keep aside.

Add the potato pieces to the pan. Stir fry till golden brown. Remove and keep aside.

Now add turmeric, red chilli powder and the fennel seeds followed by the tomato pieces.

Sprinkle salt. Cook till tomato is mashy.

Add the mustard-garlic paste, cumin powder and coriander powder. Stir for 30-45 secs. Add 2-3 cups of water along with more salt . Bring to a boil.

Add the fried fish along with the crushed garlic, slit green chillis, coriander stem and potato; and allow to boil for 10 mins on low flame while stirring at intervals.

Remove from fire, sprinkle coriander leaves and keep aside for 5 mins.

Serve with par-boiled rice and dal.

Note: This curry is usually prepared with pohola or small rohu/bhakura/mirkali fish. The fish is cooked as a whole and hence small sized fishes each measuring between 6-8inches long and each weighing between 80-150 gms are best suited for this curry.

Fish curry is best eaten with par-boiled rice ( Usuna ) while the mutton/chicken dishes go well with raw rice ( Arwa ).

Poee Chingudi Tarkari (Malabar Spinach-prawn curry)

Cooking Time Required : 15-20 mins
Cost of Preparation: 25-30 rupees

Ingredients: Poee/Malabar Spinach ( 1 bunch ), Arbi/saru (1 medium, cut into small pieces), pumpkin ( 1/2 cup, cut into small pieces), onion ( 1 small ), dry/fresh shrimps, red chilli (2 nos), garlic (2-3 pods), mustard seeds (1/2 tsp), pancha phutana ( 1/6 tsp), turmeric powder (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside.Cut the onion into fine pieces.

Wash & clean the shrimp.Keep aside.

Grind the garlic pods and mustard seeds into a fine paste.

Cooking: Heat a wok, add 1 tsp oil and the shrimps. Fry for 4-5 mins. Remove from pan and keep aside.

Add 2 tsp of oil to the wok. Add pancha phutana along with the red chillis. Add the onion and fry till golden.

Add the arbi and pumpkin pieces. Fry for 2-3 mins followed by the poee. Fry till the water almost evaporates. Add mustard paste, fried shrimps & salt along with 1 cup water.

Boil for 5 mins till water evaporates.Remove from fire and serve with white rice & dal.

Note: I have used dried shrimps in this preparation. One can skip the arbi & pumpkin if one is not too fond of mixing veggies and leafies.

Shrimp

Vine Spinach

Phula Kobi Jholo/Rasa ( Cauliflower curry )

Cooking Time Required: 30-35 mins
Cost Of Preparation: 50-60 Rupees

Ingredients: cauliflower ( 250 gm), onion ( 1 large ), potato ( 1 small), red chillis ( 3-4 nos), ginger garlic paste ( 2-3 tsp ), tomatao ( 1 large ), coriander stems ( 1-2 tsp ), green peas ( 1 cup ), cumin seeds ( 1/3 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1 tsp ), kasuri methi ( 2 tsp ), cardamon ( 1-2 nos ), cinnamon ( 1 inch long ), cloves ( 1-2 ), bay leaf ( 1 no. ), salt, turmeric, oil ( 6-7 tsp ).

Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small chunks.

Boil the tomato for 5 mins.

Cooking: Heat 3 tsp oil in a frying pan. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat 2 tsp of oil in the same pan. Add coriander stems, cardamon, cinnamon, bay leaf and cloves. Fry for a minute.

Add the onions and fry till translucent. Peel the tomato and add to the pan. Cook for 2
mins.

Transfer to a mixer-grinder and grind into a smooth paste while it is still hot.

Heat the remaining oil in a wok. Add the red chillis and cumin seeds.

Add the onion and tomato paste along with the ginger-garlic paste and a little bit of salt. Fry for 4-5 mins till the raw smell goes off.

Add the cumin and coriander powder. Fry for 1-2 mins.

Add the fried florets and potatoes along with the green peas, kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference.

Serve hot with rotis/paratha/rice.

Cauliflower

Bandha Kobi Chencheda ( Cabbage curry with Fish )

Cooking Time Required : 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Bandha kobi (cabbage, 400 gm ), potato ( 1 medium ), green peas ( 1 cup ),tomato ( 1 medium ), ginger ( 1/2 inch ), garlic ( 8-9 pods ), onion ( 1 large ), cinnamon stick ( 1 inch long ), cardamon ( 2 nos ), cumin seeds ( 1/3 tsp), red chilli ( 2-3 nos), turmeric (1/5 tsp), Bhakura/rohi maccha munda/lanja ( fish head and tail, 1 pc each ), oil ( 6-7 nos ), turmeric ( 1 tsp ), salt.

Preparation: Wash the cabbage and cut into small pieces. Keep aside

Marinate the fish with salt and turmeric for about 5 minutes.

Grind the onion, garlic, ginger, cardamon and cinnamon into a thick paste.

Cooking: Heat oil in a large wok. Add the fish and fry till it turns reddish. Crush in the wok itself and stir fry for 3-4 mins .Remove from wok and keep aside.

Add the red chillis and cumin seeds. When it starts to splutter, add masala paste and turmeric, and cook till the raw smell goes away.

Add the diced potatoes . Stir fry for 5-6 mins and then add the bandha kobi along with the salt. Add the finely minced tomatoes and green peas when the cabbage softens a bit.

Cook for another 5-10 minutes and then add the crushed fish pieces. Cover with a lid and cook for 10 minutes till the fish mixes thoroughly with the vegetables and excess water disappers.

Tastes best when served hot with rotis.

Note: Do not add any extra water. If using frozen peas, defreeze and add 5 mins before removing the curry from the stove ( frozen peas need less time for cooking and become mashy if cooked for too long ).

Vegetarians can also prepare this curry without the fish.

Buta Dalma ( Mandira Dalma )

Cooking Time Required: 20 mins
Cost of preparation: 35-40 rupees

Ingredients: Chana dal ( 11/2 cup ), pumpkin pieces ( 1 cup ), potatoes ( 1/2 cup ), freshly grated coconut ( 1/ cup ), roasted cumin-chilli powder ( 1 tsp ), turmeric (1/2 tsp ), salt.

For seasoning : Dry red chillis ( 3-4 nos ), cumin seeds ( 1/2 tsp ), fennel seeds ( 1/2 tsp ), asafoetida ( 1/3 tsp ), bay leaf ( optional ), ghee ( 2-3 tsp).


Cooking: Soak the chana dal for 5-6 hours. Wash and transfer to a pressure cooker, add the pumpkin and potato pieces along with 2-3 cups water (Do not add too much water as the dalma should have a thick consistency ). Add turmeric and salt. Close the lid and allow for 2-3 whistles.

Remove from fire and allow steam to escape.

Heat the oil in a wok. Add the red chillis, cumin seeds, fennel seeds, bay leaf and asafoetida. Remove from the fire in 30 seconds and pour over the boiled dal. Add the chilli-cumin powder and grated coconut . Mix well. Serve with puris/ aruwa bhata.

Note:- I have used cumin-fennel for seasoning as in Mandira dalma preparation. One can use pancha-phutana instead.

Enduri Pitha ( Haldi Patra pitha )

Enduri Pitha is traditionally prepared during Prathamastami or Padhuanstami, a festival during which mothers offer prayers for their firstborn. Enduri pitha is also called 'Haldi patra pitha' in Western parts of orissa, especially in Sundargarh, Sambalpur, Bargarh districts. Prathamastami also marks the day when people first start making 'Badis' . The first batch of 'Badi' is worshipped with 'Doob' grass and vermilion (sindoor). Usually, people lay badi in these winter months (November-January) and store it for usage during the entire year. This is because the low temperature and mild sun ensure that the badi dries up evenly without cracking up at places.

In some parts of Orissa, like Cuttack or the nearby areas, seven pieces of Enduri pitha are offered to the God while other areas offer seven pieces of Chakuli as the prasad. The firstborn child is decked up in new clothes, Chandan/sindoor is applied on his/her forehead and 'Aarti' is done with raw rice, doob grass, flowers and a Deepam (lamp) in our place. However other parts of the state use about five to seven leafy greens to complete this ritual.

Cooking Time Required: 30 mins
Makes 8-10 pithas.

Ingredients: Black gram ( beeri dali, 1 cup ), rice rawa 3 cups or rice 2 cups, coconut ( 1 no. ), sugar ( 5-6 tsp ), ghee ( 1 tsp ), cardamom ( 1-2 nos ), turmeric leaves ( 8-10 nos ), salt, refine oil for greasing the leaves.

Preparation: Soak the black gram for 5-6 hours. Grind into a fine paste.

Soak the rawa for 1 hour. Squeeze out excess water. Add to the gram paste along with 1/2 tsp salt. Keep overnight or 10-11 hours.

Grate the coconut or cut into big pieces and grind into a coarse paste in a grinder.

Cooking: Heat a wok. Add 1 tsp ghee. Add the cardamon powder, grated coconut and sugar. Stir fry for 5-6 mins. Remove from the wok and keep aside to cool.

Heat water in a idli maker/pressure cooker. Bring to a boil.

Wash the turmeric leaves. Add 2-3 drops of oil and smear it all over each leaf. Take a blob of the batter and spread evenly on the leaf.

Spread 2-3 tsp of the coconut over the batter.
















Fold the leaf carefully and place on the idli stand.
















Repeat the process for the remaining batter/leaves. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the stove.

















Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma. Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.

NOTE: Usually raw rice (aruwa) is used instead of rice rawa but I sometimes use rice rawa as it is cuts down soaking time and the subsequent grinding effort. The rice to black gram proportion is kept 2:1 . Rawa is used to cut down on the overall preparation time and simplify the dish without compromising on the taste.

Chuda Santula

Cooking Time Required: 10 mins
Cost of preparation: 10-15 rupees

Ingredients: Chuda ( Beaten Rice, Poha, Chiwda ) ( 1 bowl ), onion ( 1 small ), potato ( 1 small, optional ), mustard-fenugreek-fennel-coriander seeds ( 1/3 tsp), green chilli ( 1 no ), oil ( 3 tsp), turmeric, lemon ( half ), chilli powder ( 1/3 tsp , optional ), curry leaves ( 1 stem ), peanuts ( 1/3 cup ), coriander leaves, freshly grated coconut , salt to taste.

Preparation: Wash the chuda and keep aside. If its the thicker variety, its needs to be soaked for 5 minutes. For the thinner variety (also called nylon chuda), no soaking is required.

Cut the onion and potatoes into long strips. Finely cut the coriander leaves.

Cooking: Heat a pan. Add 1 tsp oil and throw in the peanuts. Stir for 3-4 minutes till they start crackling.Remove from pan and keep aside.

Add 2 tsp oil to pan. Add the mustard-fenugreek-fennel-coriander seeds, curry leaves, turmeric and green chilli. When the seeds start crackling, add the onion and potato pieces with a little bit of salt. Cover the pan and cook till they are almost done.

Add the washed chuda and stir gently to mix it well with the other ingredients. Put in some more salt. Takes 2-3 mins to be done. Then remove from fire, add the fried peanuts, grated coconut, coriander leaves and squeeze the lemon over it. Mix gently and serve with tomato sauce/ketchupp.

Makes for an easy to prepare and healthy recipe for your lunchbox.

Note  - Only mustard seeds

Gupchup - orissa style 'Pani-puri'

Cooking Time Required: 30 mins
Cost of preparaton: 40-50 rupees


Ingredients:

For the puri - Maida(flour) (1 cup), Suji(semolina) (1 cup), rice flour (1 tsp, optional), salt, oil for frying the puris.

For the filling - Potatoes ( 2 large), onion ( 1 large), boiled yellow peas (1/4 cup), green chillis (2 nos), coriander leaves, coriander powder (2/3 tsp), cumin-chilli powder (2/3 tsp), salt to taste.

For the pani - Tamarind, jal jeera (1/3 tsp, optional), chilli powder, coriander leaves(minced), salt to taste.

Preparation:

Puris - Mix the maida, rice flour, suji, salt and few drops of oil. Add very little water and knead into a stiff dough. Make small balls out of the dough. Spread into thin rotis and cut out small circles using a cutter. Fry till its puffs up well and becomes really crisp.

Filling - Boil the potatoes and yellow peas. Allow to cool. Peel the potatoes and mash it. Finely chop the onions, green chillies and coriander leaves. Add the yellow peas, chopped onions, chillies, and coriander leaves to the mashed potaoes. Sprinkle coriander powder, cumin-chilli powder and salt over it. Mix well.



Pani - Add water to the tamarind and squeeze out the pulp. Add more water, jal-jeera, chilli powder, coriander leaves and salt. The pani should be slightly sour and spicy.




Serving - Make a small hole on one side of the puri. Put in the mashed potato-onion-peas filling. Dip the puri into the tangy pani and savour the taste.