Dahi Batata Puri – Mumbai's Irresistible Chaat Delight

Dahi Batata Puri – Mumbai's Irresistible Chaat Delight🍽

There is something truly magical about standing at a bustling street-side chaat stall in Mumbai. 

The rhythmic crackle of crisp puris, the swift hands of the vendor assembling each plate, the irresistible aroma of freshly roasted spices, and the eager crowd waiting for their turn all come together to create an unforgettable culinary experience.

As a proud Mumbaikar, I have grown up relishing this iconic street food at some of the city's most loved chaat stalls. 

Dahi Batata Puri is more than just a snack, it's a cherished memory, a celebration of flavours, and an inseparable part of Mumbai's vibrant food culture. 

Through Sukanya's Musings, I am delighted to share this authentic recipe with you, so you can recreate the true taste of Mumbai's beloved street food in your own kitchen, wherever you are in the world.

Every bite is a delightful medley of flavours and textures. As you bite into the delicate, crispy puri, you discover a soft, melt-in-the-mouth potato filling, generously draped with silky, chilled yogurt, layered with sweet tamarind chutney and spicy green chutney, then finished with roasted cumin powder, red chilli powder, crunchy sev, fresh coriander, and sparkling ruby-red pomegranate pearls.

The result is nothing short of magical - creamy, crunchy, sweet, tangy, spicy, refreshing, and utterly irresistible, all in a single mouthful. 

It is the kind of chaat that makes you instinctively reach for "just one more" until the plate is mysteriously empty.

The best part is that you don't have to travel to Mumbai to experience this legendary street food. With a handful of simple ingredients and this authentic recipe, you can bring the vibrant flavours, colours, and excitement of Mumbai's famous chaat stalls straight to your dining table.

Preparation Time -  20 minutes

Cooking Time - 15 minutes

Serves - 4

Ingredients

For the Potato Filling

Potatoes (boiled, peeled and mashed) – 4 medium

Roasted cumin powder – ½ tsp

Red chilli powder – ½ tsp

Chaat masala – ½ tsp

Salt – to taste

Coriander leaves (finely chopped) – 2 tbsp

For the Yogurt

Thick chilled yogurt – 2 cups

Sugar (optional) – 1 tsp

Salt – to taste

For Assembling

Crispy puris – 20–24

Sweet tamarind-date chutney – ½ cup

Green mint-coriander chutney – ¼ cup

Nylon sev – ½ cup

Pomegranate arils – ¼ cup

Coriander leaves (finely chopped) – 2 tbsp

Roasted cumin powder – for sprinkling

Red chilli powder – for sprinkling

Chaat masala – for sprinkling

Method

Prepare the potato filling by combining the mashed potatoes with roasted cumin powder, red chilli powder, chaat masala, salt, and chopped coriander. Mix well.

Whisk the chilled yogurt until smooth. Add a little sugar if you prefer a slightly sweeter yogurt, along with a pinch of salt.

Gently crack open the top of each puri without breaking it completely.

Fill each puri generously with the seasoned potato mixture.

Arrange the stuffed puris neatly on a serving plate.

Spoon sweet tamarind chutney over each puri.

Add a little green chutney.

Generously pour the chilled yogurt over the puris so that it beautifully coats each one.

Sprinkle roasted cumin powder, red chilli powder, and a little chaat masala.

Top with plenty of crispy sev.

Finish with chopped coriander and pomegranate arils.

Serve immediately while the puris remain perfectly crisp.

Tips

Always use thick, well-chilled yogurt for the best creamy texture.

Assemble the puris just before serving to keep them crunchy.

Homemade chutneys add the most authentic flavour.

Adjust the sweetness and spice levels to suit your taste.

Garnish generously - sev, coriander, and pomegranate make all the difference.

Sukanya's Tip

For an extra-special presentation, serve your Dahi Batata Puri on a beautiful ceramic platter and pour the chilled yogurt over the puris just before serving at the table. 

Watching the creamy yogurt cascade over the crispy puris is almost as delightful as eating them, making this chaat as much a visual treat as it is a feast for the taste buds.

Serving Instructions

But here's the secret to enjoying Dahi Batata Puri at its very best. 

Once the chilled yogurt has been poured over the crispy puris, don't wait too long! 

The longer they sit, the softer the puris become. Pick one up immediately, open your mouth wide, and pop the whole puri in at once. 

As the crisp shell gives way, it bursts with creamy yogurt, fluffy potatoes, sweet and tangy chutneys, crunchy sev, fragrant spices, fresh coriander, and juicy pomegranate pearls. 

In that single mouthful, you'll experience a delightful explosion of creamy, crunchy, sweet, tangy, spicy, and refreshing flavours - a true celebration of Mumbai's legendary street food culture.

#DahiBatataPuri #MumbaiStreetFood #IndianChaat #VegetarianRecipes #IndianFood #StreetFood #SukanyasMusings

Authentic Falafel Recipe with Creamy Hummus | Crispy Middle Eastern Chickpea Fritters

Authentic Falafel with Creamy Hummus

There are some dishes that instantly make you feel at home, even when they come from a completely different part of the world. Falafel is one such dish.

Golden and crispy on the outside, soft and flavourful on the inside, falafel is one of the most beloved vegetarian dishes of the Middle East. Made from chickpeas, fresh herbs, garlic, and aromatic spices, these delicious fritters are enjoyed as a snack, appetiser, or wholesome meal.

I particularly enjoy serving falafel alongside a bowl of creamy hummus drizzled with extra virgin olive oil. The contrast between the crispy falafel and the smooth, velvety hummus creates a combination that is both satisfying and comforting.

What makes falafel especially appealing to Indian palates is its familiarity. While the flavours may differ, the concept of transforming humble legumes into delicious fritters is something we know and love through many of our own traditional recipes.

Culinary History

Falafel is one of the most iconic dishes of Middle Eastern cuisine and is enjoyed across countries such as Egypt, Lebanon, Syria, Jordan, Palestine, and Israel. Although its exact origins remain a subject of debate, many food historians believe that falafel originated in Egypt, where it was traditionally prepared using fava beans.

As the dish travelled throughout the Middle East, chickpeas gradually became the preferred ingredient in many regions. Over time, falafel evolved into a popular street food known for its affordability, portability, and satisfying flavour.

Traditionally, falafel is served inside warm pita bread or alongside accompaniments such as hummus, tahini sauce, fresh salads, pickled vegetables, olives, and garlic sauce. Today, it has gained worldwide popularity as a wholesome vegetarian and vegan dish that showcases the versatility of humble legumes.

The culinary traditions of the Middle East have long been influenced by ancient trade routes that connected Asia, Europe, and Africa. These exchanges facilitated the movement of spices, ingredients, and cooking techniques between regions. 

As a result, many ingredients commonly found in Middle Eastern cuisine, such as cumin, coriander, cardamom, cinnamon, and cloves, are also familiar to Indian kitchens.

✨️Falafel and Indian Cuisine🍃

Every time I prepare falafel, I am reminded of how similar food cultures can be, even when they originate thousands of kilometres apart.

To an Indian, especially someone who has grown up enjoying traditional South Indian snacks, falafel bears a striking resemblance to our beloved Paruppu Vadai. Both are made from soaked legumes, ground with aromatic ingredients, shaped by hand, and fried until golden and crisp.

While Paruppu Vadai typically uses chana dal and is flavoured with onions, curry leaves, green chillies, and fennel seeds, falafel relies on chickpeas, fresh parsley, coriander leaves, garlic, cumin, and other Middle Eastern seasonings.

The flavours may differ, but the philosophy behind the dish is remarkably similar. Both cuisines transform humble pulses into protein-rich, flavourful snacks that are affordable, nutritious, and deeply satisfying. Both are popular street foods and are often enjoyed as a quick snack, appetiser, or light meal.

In many ways, falafel can be thought of as the Middle Eastern cousin of our Paruppu Vadai. The crispy exterior, wholesome ingredients, and satisfying texture make it instantly familiar to the Indian palate.

It is fascinating how culinary traditions separated by geography arrived at such similar ideas, proving once again that good food transcends borders. Whether it is a plate of hot Paruppu Vadai served with chutney in South India or freshly made falafel paired with creamy hummus in the Middle East, both celebrate the simple magic of transforming humble legumes into something truly delicious.

✨️Falafel Recipe🍃

Ingredients

- Dried chickpeas – 1 cup

- Onion – 1 medium, roughly chopped

- Garlic – 4 cloves

- Fresh parsley – ½ cup

- Fresh coriander leaves – ½ cup

- Cumin powder – 1 teaspoon

- Coriander powder – 1 teaspoon

- Black pepper powder – ½ teaspoon

- Salt – 1 teaspoon or to taste

- Baking powder – ½ teaspoon

- Plain flour – 2 tablespoons (optional)

- Oil for deep frying

Method

Soak the dried chickpeas overnight for at least 12 hours.

Drain them thoroughly and pat them dry.

Add the chickpeas, onion, garlic, parsley, coriander leaves, cumin powder, coriander powder, black pepper powder, and salt to a food processor.

Pulse until the mixture resembles coarse crumbs. Do not process into a smooth paste.

Transfer the mixture to a bowl and refrigerate for about an hour.

Add the baking powder and flour if required and mix well.

Shape the mixture into small balls or patties.

Heat oil in a kadai or deep pan and fry until golden brown and crisp.

Drain on absorbent paper and serve hot.

✨️Creamy Hummus👌🏼😋

Ingredients

- Cooked chickpeas – 1½ cups

- Tahini – 2 tablespoons

- Garlic – 2 cloves

- Lemon juice – 2 tablespoons

- Olive oil – 2 tablespoons

- Salt – to taste

- Water as required

Method

Blend the chickpeas, tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy.

Add a little water if required to achieve a silky consistency.

Transfer to a serving bowl.

Using the back of a spoon, create a shallow swirl on the surface.

Drizzle generously with extra virgin olive oil before serving.

✨️Traditional Accompaniments

Falafel is commonly served with:

- Hummus

- Tahini sauce

- Warm pita bread

- Pickled vegetables

- Lettuce

- Tomato and cucumber salad

- Tabbouleh salad

- Garlic sauce

- Olives

- Lemon wedges

The combination of crispy falafel, creamy hummus, fresh vegetables, and warm pita bread creates a complete and satisfying meal.

Serving Suggestions

Serve the falafel warm alongside freshly prepared hummus, a simple cucumber and tomato salad, olives, and warm pita bread.

For a lighter meal, pair it with a fresh Mediterranean salad.

For a heartier meal, tuck the falafel into pita pockets along with lettuce, tomatoes, cucumbers, pickles, and a generous spread of hummus or tahini sauce.

✨️Sukanya's Musings✍️

Whether served in a warm pita pocket, alongside a bowl of creamy hummus, or simply enjoyed on its own, falafel is a beautiful reminder that good food knows no borders.

Across cultures and continents, humble ingredients are transformed into dishes that bring comfort, nourishment, and joy to the table. And perhaps that is what makes food such a wonderful bridge between people and traditions.

#Falafel #Hummus #MiddleEasternFood #VegetarianRecipes #ChickpeaRecipes #WorldCuisine #SukanyasMusings

Idli Upma Recipe | Tamil Brahmin Style Leftover Idli Upma with a Unique Twist

IDLI UPMA WITH A TWIST💃

One of the things I love most about traditional Indian cooking is that nothing goes to waste.

Growing up in a Tamil Brahmin household, I learnt early that leftover food was never something to be discarded. With a little creativity, yesterday's meal could easily become today's favourite dish. 

Our kitchens were built on the philosophy of making the most of what we had, and some of the most comforting dishes emerged from this simple wisdom.

Idli Upma is a perfect example of this philosophy.

When making idlis, we often prepare a few extra. After all, soft, fluffy idlis paired with different types of chutneys, aromatic sambar, and a drizzle of sesame oil have a way of disappearing from the plate faster than expected. Sometimes family members eat more than usual, and sometimes fewer. As a result, a few idlis inevitably find their way into the refrigerator.

The next day, those humble leftover idlis are given a second life.

Crumbled and tossed with a fragrant tempering of mustard seeds, lentils, curry leaves, and green chillies, they become a comforting breakfast, a light dinner, or an evening snack.

Every family has its own version of Idli Upma. Some keep it simple, while others add vegetables, peanuts, or cashew nuts. This version, with the addition of crushed papad, is my own little kitchen experiment that gradually became a family favourite.

The idea came from another common occurrence in our home. Whenever we made sambar rice, rasam rice, or curd rice, we would fry papads to accompany the meal. 

Quite often, a few papads would remain untouched. Rather than letting them go stale, I began crushing them and mixing them into the Idli Upma.

The result was surprisingly delicious.

Rather than remaining crisp, the papad softens slightly when folded into the warm upma, creating a texture that is pleasantly chewy and flavourful. If you prefer some crunch, you can always reserve a little crushed papad and sprinkle it on top just before serving.

It is a simple idea, but one that transforms the dish and gives leftover ingredients a second chance to shine.

Simple, economical, comforting, and delicious this is home cooking at its best.

Ingredients

For the Idli Upma

Leftover idlis – 5 to 6

Green chillies – 2, finely chopped

Turmeric powder – ¼ tsp

Asafoetida (Hing) – a pinch

Molagapodi (Idli Podi) – 1 to 2 tsp

Salt – to taste (adjust carefully as the idlis already contain salt & Molagapodi contains salt too)

Fresh coriander leaves – 2 tbsp, finely chopped

For the Tempering

Rice bran oil (or any neutral-flavoured oil) – 2 tbsp

Mustard seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Sesame seeds – 1 tsp

Curry leaves – 1 sprig

✨️Sukanya's Musings Original Twist🥁

Leftover fried papads – 2 to 3, crushed

Method

If the idlis have been refrigerated, warm them slightly in the microwave for a few seconds.

Crumble or mash the idlis into coarse crumbs. I personally prefer mashing them well as it helps distribute the spices evenly throughout the dish.

Add the turmeric powder, asafoetida, molagapodi, and salt to the crumbled idlis and mix gently.

Heat the oil in a pan.

Add the mustard seeds and allow them to splutter.

Add the chana dal and urad dal and sauté until they turn golden.

Add the sesame seeds, sauté, then add the chopped green chillies, and curry leaves. 

Sauté briefly until fragrant.

Add the seasoned idli crumbs and toss gently until the tempering coats the idlis evenly.

Cook on low heat for 2 to 3 minutes, stirring occasionally.

Finally, add the crushed papads and gently mix them through the upma.

Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve hot with a tumbler of freshly brewed South Indian filter coffee / tea for a traditional breakfast experience.

It also makes a wonderful evening snack or a light dinner.

For extra flavour, serve with coconut chutney, tomato chutney, onion chutney, coriander chutney, pickle, or a spoonful of homemade molagapodi mixed with sesame oil, if you prefer. 

The dish doesn't need any accompaniment as such. 

Notes

• The papad softens slightly when mixed into the hot upma, creating a wonderfully chewy texture.

• If you prefer some crunch, reserve a little crushed papad and sprinkle it over the upma just before serving.

• Adjust the amount of molagapodi according to your spice preference.

• A neutral-flavoured oil allows the spices and molagapodi to shine through.

• Slightly sour leftover idlis often make even tastier Idli Upma.

Is It Gluten-Free?

This recipe can be gluten-free, but it depends on two ingredients.

Asafoetida (hing) often contains wheat flour, so use a certified gluten-free hing if required.

Similarly, check the ingredients of your papad, as some commercial varieties may contain additives that are not gluten-free.

When prepared with gluten-free hing and suitable papad, this dish can be enjoyed as a gluten-free meal.

#IdliUpma #PapadIdliUpma #TamilBrahminRecipes #LeftoverMagic #SouthIndianBreakfast #SukanyasMusings

Khandvi (Suralichi Vadi) Recipe | Soft Gujarati Gram Flour Rolls | Traditional Maharashtrian Snack

KHANDVI / SURALICHI VADI

Delicate Chickpea Flour Rolls from Gujarat, Loved in Maharashtra Too

Some recipes are a lesson in patience, precision, and simplicity.

Khandvi, the soft and silky gram flour rolls from Gujarat, is one such culinary masterpiece. Known for its melt-in-the-mouth texture and delicate tempering, this humble snack transforms the simplest of pantry staples into something truly elegant.

In Maharashtra, this beloved delicacy is known as Suralichi Vadi. Although the names differ, the essence remains the same, a light, flavourful snack made with gram flour and yogurt, gently seasoned and rolled into beautiful spirals.

For many home cooks, Khandvi can seem intimidating. 

The secret lies not in complicated ingredients but in timing and consistency. 

Once mastered, it becomes one of those recipes that never fails to impress family and guests alike.

Naturally gluten-free and relatively light, Khandvi makes an excellent tea-time snack, festive appetiser, or even a healthy mid-day treat.

Ingredients

For the Khandvi

Gram flour (Besan) – 1 cup

Sour yogurt (well whisked) – 1 cup

Water – 2 cups

Ginger paste – 1 tsp

Green chilli paste – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Salt – 1 tsp or to taste

For the Tempering

Oil – 2 tbsp

Mustard seeds – 1 tsp

Sesame seeds – 1 tsp

Green chillies – 2, slit lengthwise

Curry leaves – 8–10 leaves

For Garnishing

Fresh grated coconut – 2 tbsp

Fresh coriander leaves – 2 tbsp, finely chopped

Method

Grease the back of steel plates, marble countertops, large trays, or clean granite surfaces with a thin layer of oil and keep them ready.

In a mixing bowl, combine the gram flour, yogurt, and water. Whisk thoroughly until there are no lumps. Add the ginger paste, green chilli paste, turmeric powder, asafoetida, and salt.

Transfer the mixture to a heavy-bottomed pan and cook over medium heat, stirring continuously. This step requires patience and constant attention to prevent lumps from forming.

Continue stirring until the mixture thickens into a smooth paste. To test if it is ready, spread a small spoonful onto a greased plate. Allow it to cool for a few seconds. If it peels off easily and can be rolled without sticking, the mixture is ready.

Working quickly, spread the hot mixture into thin, even layers over the prepared surfaces using the back of a spatula.

Allow it to cool for a few minutes.

Using a sharp knife, cut long strips approximately 1½ to 2 inches wide.

Carefully roll each strip into tight spirals and arrange them neatly on a serving platter.

Tempering

Heat oil in a small pan.

Add the mustard seeds and allow them to splutter.

Add the sesame seeds, slit green chillies, and curry leaves. Sauté briefly until aromatic.

Pour the tempering evenly over the prepared Khandvi rolls.

Garnish generously with fresh grated coconut and finely chopped coriander leaves.

Serve immediately.

Serving Suggestions

Khandvi tastes best served fresh with a hot cup of masala chai.

It also makes an elegant addition to festive snack platters and is ideal for potlucks and family gatherings.

Its light texture and subtle flavours make it a favourite among both children and adults.

Tips for Perfect Khandvi

• Ensure the batter is completely lump-free before cooking.

• Stir continuously while cooking to achieve a silky texture.

• Spread the mixture immediately after cooking, as it sets quickly.

• Thinner layers result in softer and more delicate rolls.

• Slightly sour yogurt gives the authentic flavour associated with traditional Khandvi.

Delicate, silky, and deceptively simple, Khandvi is proof that the most elegant dishes often arise from the humblest ingredients. 

Known as Suralichi Vadi in Maharashtra, these melt-in-the-mouth gram flour rolls are a celebration of patience, tradition, and flavour. ✨

Happy cooking! ❤️

#Khandvi #SurilichiVadi #GujaratiRecipes #MaharashtrianFood #IndianSnacks #VegetarianRecipes #SukanyasMusings

Crispy Homemade Vegetable Spring Rolls | Easy Indo-Chinese Recipe

There’s something incredibly comforting about homemade spring rolls. The crackling crisp exterior, the warm flavourful filling inside, and that beautiful balance of textures make them one of those timeless snacks that never go out of style.

Over the years, I’ve realised that the secret to really good spring rolls is not just in the sauces or seasoning, it’s in keeping the vegetables fresh, lightly crunchy, and full of natural flavour. I personally don’t enjoy overly oily or heavily stuffed rolls. I like them light, aromatic, crisp, and elegant the kind you can serve with tea on a rainy evening or as a beautiful appetiser for guests.

This is my simple homemade version, flavourful, comforting, and always a crowd favourite.

Ingredients

For the Filling

Cabbage – 2 cups (finely shredded)

Carrot – 1 large (julienned)

Capsicum – 1 medium (thinly sliced)

Onion – 1 small (sliced)

French Beans – 5 to 6 (finely sliced)

Bean Sprouts – 1 cup

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Green Chilli – 1 (optional)

Soy Sauce – 1 tablespoon

Vinegar – 1 teaspoon

Black Pepper – ½ teaspoon

Chilli Sauce / Schezwan Sauce – 1 teaspoon

Sesame Oil – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

For Wrapping

Spring Roll Sheets – as required

Flour – 2 tablespoons

Water – little, to make sealing paste

For Frying

Oil – as required

Method

Step 1: Prepare the Filling

Heat oil in a wok or large pan. Add ginger, garlic, and green chilli. Sauté briefly until aromatic.

Add onions and stir-fry for a minute on high heat.

Now add beans, carrots, capsicum, cabbage, and bean sprouts. Stir-fry on high flame so the vegetables remain crunchy and vibrant.

Add soy sauce, vinegar, chilli sauce, pepper, and salt. Mix well.

Finish with a drizzle of sesame oil for that beautiful warmth and aroma.

Allow the filling to cool completely before wrapping.

Step 2: Roll the Spring Rolls

Mix flour and water into a smooth paste.

Place one spring roll sheet on a flat surface. Add filling diagonally near one corner.

Fold the bottom over the filling, fold the sides inward, and roll tightly. Seal the edge using the flour paste.

Repeat for the remaining rolls.

Step 3: Fry Until Crisp

Heat oil on medium flame.

Fry the spring rolls until golden brown and crisp.

Drain on kitchen paper and serve hot.

Serving Suggestions

These spring rolls pair beautifully with:

- Sweet chilli sauce

- Spicy garlic dip

- Coriander mint chutney

- Hot masala chai on rainy evenings

You can also air-fry or bake them for a lighter version.

Sukanya’s Musings Tip

The beauty of homemade spring rolls lies in simplicity. Don’t overcook the vegetables. Let them retain their crunch, colour, and freshness. That contrast between the crisp wrapper and juicy filling is what makes every bite memorable.

Homemade food always carries a certain warmth that no restaurant version can replicate and these spring rolls are exactly that kind of comfort food.

#SpringRolls #IndoChinese #HomemadeRecipes #TeaTimeSnacks #SukanyasMusings #ComfortFood

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Some dishes do more than satisfy hunger — they carry the warmth of tradition, the joy of sharing, and the brilliance of regional wisdom. Khaman Dhokla is one such timeless treasure.

Soft, airy, delicately spongy and glowing in its sunshine-yellow hue, Khaman Dhokla is one of Gujarat’s most loved culinary gifts to India. In the bustling streets of Ahmedabad, Surat, Rajkot and Vadodara, steaming trays of freshly prepared dhokla are an everyday delight. Cut into neat squares, bathed in fragrant tempering, crowned with coriander and coconut, and served with lively chutneys, it is breakfast, teatime snack, travel food and celebration — all in one plate.

Its beauty lies in its versatility. It can be made instantly in a jiffy using besan (gram flour), or in the traditional style by soaking and grinding chana dal, which gives it a richer and heartier texture. It may be steamed in a classic dhokla steamer or conveniently prepared in a microwave oven for the modern kitchen.

Simple in ingredients, elegant in taste - this is Gujarat’s golden legacy.

🌼 Ingredients

For the Batter:

Gram flour (besan) – 1 cup

Semolina (optional) – 2 tablespoons

Sugar – 1 tablespoon

Ginger-green chilli paste – 1 teaspoon

Lemon juice – 1 tablespoon

Turmeric powder – ½ teaspoon

Salt – to taste

Water – ¾ cup (approx.)

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For Garnish:

Fresh coriander (chopped) – 2 tablespoons

Fresh grated coconut – 2 tablespoons

🌼 Method

In a mixing bowl, combine the gram flour, semolina, turmeric, sugar and salt. Add the ginger-green chilli paste, lemon juice, oil and enough water gradually to form a smooth, flowing batter without lumps. Allow this batter to rest briefly so the ingredients settle beautifully together.

Meanwhile, grease a shallow plate or dhokla tin lightly and keep a steamer ready with boiling water.

Just before steaming, add the Eno fruit salt to the batter. Sprinkle a teaspoon of water over it and gently fold. The batter will instantly turn frothy and light. Without delay, pour it into the prepared plate and steam until cooked through and spongy to the touch.

Once done, allow it to cool slightly before cutting into elegant squares.

🌼 Tempering

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Green chillies (slit) – 2

Curry leaves – 8 to 10

Water – ½ cup

Sugar – 2 tablespoons

Lemon juice – 1 tablespoon

Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the slit green chillies and curry leaves. Pour in the water, sugar and lemon juice and allow it to simmer briefly into a fragrant sweet-sour mixture.

Pour this warm tempering generously over the dhokla pieces so every square absorbs the flavour beautifully.

Finish with fresh coriander and grated coconut.

Serve warm or at room temperature with green chutney and dates-tamarind chutney.

🌼 Traditional & Popular Varieties

Nylon Khaman

The most popular market-style version — feather-soft, extra light and melt-in-the-mouth.

Vati Dal Khaman

Prepared from soaked and ground chana dal rather than besan, offering a richer and denser texture.

Amiri Khaman / Sev Khamani

Crumbled khaman tossed with spices and topped lavishly with sev, coriander and pomegranate.

Sandwich Dhokla

Two layers of dhokla with green chutney in between — colourful, flavourful and festive.

🌼 Modern Variations

Gujarati kitchens have joyfully reinvented this classic in many delicious ways:

Green Dhokla

Green Peas Dhokla

Tomato Dhokla

Schezwan Dhokla

Pizza Dhokla

Makai Dhokla

Cheese Dhokla

Paneer Dhokla

Sandwich Dhokla

🌼 Street-Style Serving Variations

Rasawala Dhokla

A Surat favourite where khaman is served with a warm lentil-based rasa, transforming it into a wholesome meal.

Pav Bhaji Dhokla

A playful fusion where dhokla is tossed in pav bhaji masala or layered with spicy pav bhaji filling.

🌼 Sukanya’s Little Tips

If using chana dal, soak it for at least 6–7 hours for softness. Always steam the batter immediately after adding Eno for the fluffiest results. If the dhokla feels dry, sprinkle a little tempered water over it. The final flavour should always carry that signature Gujarati balance of sweet, tangy and gently spiced.

🌼 Final Thought

Some dishes are recipes. Some become memories. Some carry the soul of a region.

Khaman Dhokla is Gujarat’s sunshine served on a plate.

#KhamanDhokla #DhoklaRecipe #GujaratiFood #GujaratiCuisine #IndianSnacks #IndianFoodRecipes #VegetarianRecipes #HomemadeGoodness #IndianStreetFood #SnackTimeIndia

PAN FRIED TOFU

PAN FRIED TOFU
Tofu is made from soybean curds. It is an excellent source of iron and calcium. Contains no cholesterol. It is naturally gluten-free and low in calories.

Tofu is an important source of protein, especially for vegans and vegetarians.

Tofu is used as an alternative to meat and used in many Chinese vegetarian dishes as Mock meat here in Singapore.

How is Tofu made?
Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.

To make Pan fried tofu you need to use Extra firm Tofu. 

Unfortunately, the extra firm tofu was out of stock so I had to buy the silken Tofu (It was slightly difficult to manoeuvre the tofu for this dish) but the end result was lip-smackingly delicious.

Pan-fried tofu is a dish that everyone at home will love. It can be served as starters/ finger foods in parties/ social events too. Even those who are not a big fan of Tofu will love this recipe.
Tofu is very versatile. You can flavour it with any sauce or curry powders.
You can add Pan-fried tofu to fried rice or noodles as well.
I have used very simple ingredients.
But if you want you can add curry powder, sauces etc while tossing the tofu.

Ingredients
Tofu – 1 block (Firm)
Corn flour – 2 tablespoons
All-purpose flour – 1 tablespoon
Red chilli crushed – 2 teaspoons
Coarse Pepper – ½ teaspoon
Soya sauce – 2 teaspoons (Optional)
Salt as per taste (Refer Tip)
Oil for frying
Coriander leaves for garnish
Toasted sesame seeds – 1 teaspoon

Method
Tofu comes with some whey (Curdled water), We need to remove all the extra water, so Press the tofu by placing paper towels on the top and bottom of the block and absorb the whey.
After this slice the tofu into ½ inch cubes.
In a small bowl, combine the tofu with the flours, salt, crushed chilli, soya sauce (Optional) and pepper.
Toss gently to coat the tofu well.
Take a frying pan or a large skillet, add oil, heat the oil, once hot, Add the coated tofu.
Cook, turning occasionally, until golden brown and lightly crispy. 

Serve it hot, garnished with finely chopped coriander leaves, some crushed chilly and toasted sesame seeds.

Tips

· Firm or extra-firm tofu is best for frying
· Adjust salt if adding Soya sauce else your dish will become very salty
· Pressing the tofu is very important as it allows the tofu to absorb more of the flavours otherwise it will become soggy.
· If you would like a firmer pan-fried tofu, freeze the tofu cubes for about 30 minutes.

· For firm Tofu, you can use less oil and shallow fry but the silken tofu needs oil for deep frying.

Variations

· You can add paprika, curry powder, turmeric for some colour and flavour

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS
Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala.
If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good.
This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal. 

Ingredients  (Serves 4) 

Pav – 1 Ladi (6 pavs)
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking

Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely. 

You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional. 

Squeeze half a lemon without the seeds.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.

Serving Instructions

· Serve your Masala Pav hot.

· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter


Tips

· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.

· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.

· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency. 

· Do not cook after the lemon juice is added, as it may make it bitter


Variations

· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe

· Vegans can avoid butter in the recipe.

· You can add Kasuri Methi for added flavour.

· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato.

· Lemon Juice is Optional.

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS)

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) 

GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls.
Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it.
Making seedais was a family ritual, with all of us involved in the rolling the dough balls. 

Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. 

Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand.
My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). 

Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries.
The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!!
But looking at so many people attempting this savoury, I got tempted to try too.
Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. 
Here’s my recipe of the Seedai, My recipe can make about ½ a kilo (500 gms) of Seedais

Ingredients (Makes about ½ kg of Seedai)
Rice Flour – ¾ cup
Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp
Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp
Grated Coconut – 2 tbsp
Asafoetida (Hing / Perungayam) - ½ tsp
Butter – 1 tbsp
Salt as per Taste
Oil for Deep Frying
A muslin cloth or towel

Method
Soak the Chana dal in water for about 15 minutes.
Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down.
Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps.
Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well.
The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident.
Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball.
While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst.
Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls.
If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast.
As you keep making the balls then just cover it with the cloth gently.
Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying
Now comes the frying part, this by far is the most crucial part of making the Seedai.
Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready.
I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside.
The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box.
I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love.
Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. 

Statutory Warning !!!
Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first.  The crunch comes only once cool down.

Tips

· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light.

· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.

In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.

· Adding more butter will make the seedai too brittle.

· To make more just double the measurements given 

Variations

· Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil     before adding.

· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making.

Kathiawadi Lasaniya Khatta Dhokla Recipe | Traditional Gujarati Instant Garlic Dhokla

Kathiawadi Lasaniya Khatta Dhokla

Kathiawadi Garlic Dhokla

Gujarati cuisine is often associated with soft dhoklas, sweet farsans, delicate flavours, and comforting vegetarian dishes. But travel deeper into the rugged Kathiawar region of Gujarat and the food begins to tell a very different story altogether.

Kathiawadi cuisine hails from Kathiawar in the Saurashtra region of India and parts of Southern Gujarat. Unlike the sweeter styles of Gujarati cuisine commonly known outside Gujarat, Kathiawadi food is bold, rustic, spicy, earthy, and deeply rooted in traditional village-style cooking.

Garlic, green chillies, yogurt, fermented batters, millet breads, and robust spices are widely used in Kathiawadi homes. Kathiawadi cuisine is usually spicy and many preparations generously use onion and garlic.

What I personally love most about Kathiawadi cuisine is the lack of excessive sweetness in many of their preparations, something that suits my palate beautifully.

Today I’m going to share with you a traditional Kathiawadi Lasaniya Khatta Dhokla, a wonderfully rustic and flavour-packed dhokla made with broken wheat (dalia), semolina, yogurt, garlic, green chillies, and spices.

This variety of dhokla hasn’t really been blogged about much and truly deserves more attention.

Unlike the soft yellow khaman commonly seen in restaurants, Kathiawadi Lasaniya Dhokla has a coarser texture, a gentle tanginess from the yogurt, bold garlicky notes, and a spicy tempering that gives your taste buds an instant jolt of flavour.

The best part is that this recipe is healthy, filling, wholesome, and surprisingly easy to make since it is prepared using broken wheat (dalia).

It is also a complete no-fail recipe provided the instructions are followed carefully to the “T”.

Do try this traditional Kathiawadi delicacy.

The Culinary Story Of Kathiawadi Lasaniya Khatta Dhokla

The story of Khatta Dhokla goes back generations in Gujarati homes where fermentation was not merely a cooking technique but a way of life.

Long before instant mixes entered Indian kitchens, families relied on natural fermentation to create nutritious, filling, and easily digestible meals using simple pantry ingredients.

In the dry and rugged Kathiawar region, food evolved according to climate, availability of ingredients, and the need for hearty meals that could sustain people through long working days.

Broken wheat, lentils, yogurt, spices, garlic, and millet became staples of everyday cooking. Garlic especially became an important part of Kathiawadi cuisine because of the deep warmth and flavour it brought into otherwise simple vegetarian dishes.

Thus evolved the rustic and flavourful Lasaniya Khatta Dhokla - a savoury steamed preparation carrying the earthy soul of Kathiawadi cooking.

Unlike soft spongy khamans, this dhokla has a more rustic homemade texture. The coarse dalia gives it body and bite, while the garlic and green chillies add a robust punch of flavour.

For many Gujarati households, these dhoklas were not merely snacks. They were hearty breakfasts, evening tiffin items, travel foods, and comfort meals served alongside chutneys, fried chillies, and hot cups of masala chai.

Even today, the aroma of freshly tempered Lasaniya Dhokla instantly transports one to bustling Gujarati kitchens filled with warmth, conversations, and old-world culinary traditions.

What Makes Kathiawadi Dhokla Different?

Kathiawadi dhoklas are very different from the sweeter restaurant-style dhoklas commonly available.

They are:

• More rustic and coarse in texture

• Less sweet and more savoury

• Generously flavoured with garlic and spices

• Slightly tangy from yogurt

• Filling and wholesome

• Rooted in traditional home-style cooking

Their beauty lies in their simplicity and authenticity.

Why This Recipe Is Special

This particular recipe uses broken wheat (dalia), making it:

• Wholesome

• Fibre-rich

• Filling

• Healthier than many instant snacks

The combination of dalia, semolina, yogurt, garlic, green chillies, and sesame creates a deeply satisfying texture and flavour profile.

The tempering poured generously over the dhokla elevates the dish beautifully with nutty, spicy, aromatic notes.

Kathiawadi Lasaniya Khatta Dhokla Recipe

Ingredients

Broken wheat (Dalia) – 1 cup
Semolina (Rava / Sooji) – ½ cup
Yogurt (Dahi) – 1 cup
Green chillies – 3 small
Ginger – ½ inch piece
Garlic – 2-3 pods
Oil – 1 teaspoon
Baking powder – ½ teaspoon
Baking soda – ¼ teaspoon
Asafoetida (Hing) – ¼ teaspoon
Salt – as per taste
Sesame seeds – 1½ teaspoons

For The Tempering

Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Sesame seeds – 2-3 teaspoons
Curry leaves – 1 sprig
Green chillies – 2 whole slit with stem
Fresh coriander leaves – for garnish

Method

Pound the green chillies, ginger, and garlic into a coarse paste.

In a large bowl, add the broken wheat, semolina, yogurt, salt, asafoetida, chilli-ginger-garlic paste, and sesame seeds.

Mix everything well.

If the batter feels too thick, add about ¼ cup water.

Allow the mixture to rest for about 30 minutes. This resting time helps the dalia and semolina absorb the yogurt and flavours beautifully.

Meanwhile, prepare the steamer and grease the dhokla plates or moulds lightly with oil.

After resting, check the batter consistency. The batter should resemble idli batter.

Add the baking powder and baking soda to the batter.

Mix gently. Do not whisk vigorously after adding the soda and baking powder as this may reduce the aeration.

Immediately pour the batter into the greased plates or moulds.

Steam on medium heat for about 15-20 minutes using an Idli/Dhokla steamer.

Those without a steamer can use a pressure cooker without the whistle or place plates over a stand inside a wok with water and steam covered.

After 20 minutes, insert a toothpick into the dhokla. If it comes out clean, the dhokla is done.

Switch off the flame and allow the dhokla to rest for 5-10 minutes before removing.

Cool slightly and cut into desired shapes.

Tempering

Heat oil in a small pan.

Add mustard seeds and allow them to crackle.

Then add sesame seeds, curry leaves, and slit green chillies.

Switch off the flame and drizzle this aromatic tempering generously over the dhokla.

Garnish with freshly chopped coriander leaves.

Serve warm.

Serving Suggestions

Kathiawadi Lasaniya Khatta Dhokla tastes wonderful:

• With green chutney

• With sweet date-tamarind chutney

• Alongside masala chai

• Served with a drizzle of sesame oil or peanut oil

Traditionally, a little oil is served along with the dhokla because it balances the spice levels beautifully while enhancing the overall flavour.

Tips

• Always use roasted dalia and roasted semolina for best flavour and texture

• If using raw dalia or semolina, dry roast lightly before use and cool completely

• Do not overmix the batter after adding baking soda and baking powder

• Steam on medium heat for even cooking

• Allow the dhokla to cool slightly before cutting

Variations

• You may use ½ teaspoon Eno fruit salt instead of baking powder and baking soda

• You may increase garlic for a stronger Kathiawadi flavour

• Some people also add crushed black pepper for extra spice

A Rustic Taste Of Gujarat

Kathiawadi Lasaniya Khatta Dhokla is one of those timeless traditional recipes that beautifully reflects the soul of regional Indian cooking.

Simple ingredients, bold flavours, rustic textures, and age-old culinary wisdom come together in this humble yet unforgettable dish.

Every bite carries the warmth of Gujarati kitchens, the earthy charm of Kathiawar, and the comforting magic of homemade food prepared with love.

Soft yet coarse, spicy yet comforting, rustic yet deeply flavourful, this traditional dhokla truly celebrates the beauty of authentic Kathiawadi cuisine.

#KathiawadiCuisine #LasaniyaDhokla #KhattaDhokla #GujaratiFood #GujaratiRecipes #IndianSnacks #FermentedFoods #SukanyasMusings

SABUDANA CHIVDA (SAGO SAVOURY SNACK)

SABUDANA CHIVDA (SAGO SAVOURY SNACK)
Devshayani Ekadashi or Ashadi Ekadashi is followed by all Hindus, but it’s very popular in Maharashtra and is known by the name of Ashadi Ekadashi.
Every year, there is an annual pilgrimage (yatra) in honor of Lord Vithoba.
Palkhis (palanquin processions) carrying the paduka’s (foot prints) of the deity and various saints, most notably Dnyaneshwar and Tukaram from the Warkari sect, are taken from their respective shrines to Pandharpur.
Warkari is a Marathi term which means "one who performs the Wari" or "one who venerates Lord Vithoba".
The tradition is more than 700 to 800 years old.
Devotees from all over Maharashtra and nearby areas set out for Pandharpur, wearing holy basil beads (Tulsi mala) and singing the glories of Lord Vithoba and the holy saints.
Today is the day when upon reaching Pandharpur on Ashadhi Ekadashi, these devotees take a holy dip in the sacred Chandrabhaga River/Bhima River before proceeding to visit the Vitthal Temple and offering Prayers to the Lord.
The devotees also observe strict fasting on this day.
Those who cannot fast are allowed to eat certain fasting items (Vrat ka khana).
One such item is Sabudana or Sago.
Today I’m going to share with you’ll the recipe of Sabudana Chivda.
Chivda is a mixed snack and usually had with tea. This is a crispy crunchy chivda with an interesting mix.

Ingredients
Sago – 1 cup
Peanuts – ¼ cup
Slivered Almonds – 1 tbsp
Raisins – 2 tablespoons
Potato Grated – 1
Green Chillies - 2-3
Curry Leaves – 1 Sprig
Red chilly powder – ¼ tsp
Powdered Sugar – 1 tsp
Salt as per taste
Oil for frying

Method
Heat oil in a wok / frying pan. Before starting to fry, add a sago and see if it pops up. First add sabudana and fry it till the sabudana changes color. Once done transfer the fried sabudana in a large bowl.
Now fry the grated potato to a golden brown color. Add it to the sabudana mixture.
Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the Slivered almonds until golden, Raisins until plump. Fry the green chilies and curry leaves together. Once they are done add them to the sabudana mixture.
Drain the oil well and mix all the ingredients that you fried with the fried Sago.
Add salt and sugar. Mix everything well.
Sabudana Chivda is ready to snack on!
Let this get cool for some time then store it in an air - tight container.

Tips

· You require the larger variety of Sago pearls known as the “Nylon sabudana”

. Use Sendha Namak (Rock Salt) for fasting.

· Always wash the sago well 3 times and then sun dry it and then fry the sago.

· Ensure that none of the ingredients become black while frying. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil.

· Preferably use a net to fry all the ingredients, as it is easy to catch all the ingredients from the oil.

· Toss all the items a couple of times to mix everything well.

· You can use the dried potato sticks available in the market instead of the fresh grated potato.


Variations 

· Can Add Grated Coconut, Just fry golden and add (If add coconut, the shelf life reduces)

· Can add Cashew nuts. Fry Golden and add to the Chivda

· Can put whole almonds. Fry Golden and add to the Chivda

· Can avoid Green chilies and use only red chili powder

· Can avoid Red chilly powder and use only green chilies instead.

· You can use slices of dried coconut (Kopra). Fry Golden and add to the Chivda

Agbeli Kaklo / Bankye Kakro (Cassava Croquettes) – Crispy Ghanaian Cassava Fritters with Coconut | Easy African Snack Recipe

Cassava is one of the world’s most beloved staple crops, nourishing millions across continents with its hearty, starchy roots. Native to South America, cassava was introduced to Africa in the 16th century by Portuguese traders, and over time became an essential part of daily life in many African countries. Today, it remains one of the most important root crops, valued for its affordability, versatility, and ability to provide lasting energy.

In the Ghana, Togo, and Benin regions, where the Ewe language is widely spoken, cassava is called Agbeli, meaning “there is life.” What a beautiful and fitting name for a crop that sustains so many communities.

Today, I’m sharing a delightful Ghanaian favourite - Agbeli Kaklo (also known as Bankye Kakro), a delicious snack made from this humble tuber. Locally, cassava is known as Agbeli or Bankye, while Kaklo/Krakro means fried. The result is a crunchy, savoury croquette that is wonderfully satisfying.

The recipe is beautifully simple, requiring only a few ingredients, yet the flavour is comforting and deeply enjoyable. Crisp on the outside, soft within, and traditionally served with freshly grated or shaved coconut, this snack is a true celebration of how humble ingredients can create something extraordinary.

Perfect as a tea-time treat, light snack, or something different to explore from African cuisine, Agbeli Kaklo is easy to make and impossible to resist.

Ingredients (Serves - 4-6)

Cassava - 2-3 Medium size
Onion – 1 Medium size
Green Chilly - 1-2
Cooking oil
Salt as per taste
Fresh coconut, sliced or grated into thin shavings

Method

Wash and peel the cassava, then cut each piece lengthwise through the centre so you can remove the fibrous thread running through it. Cut into large chunks and grate the cassava finely.

Transfer the grated cassava to a sieve and rinse thoroughly under cold water to remove excess starch. Leave it to drain well.

Next, place the grated cassava in a muslin cloth and squeeze out as much liquid and starch as possible. Spread it onto a plate and allow it to air-dry slightly if desired (this step is optional but helps improve texture).

In a mixing bowl, combine the prepared cassava with finely chopped onions, chopped green chillies, and salt. Mix everything well.

Take portions of the mixture and press firmly in your palms to form tight balls, ensuring they hold together well. (Refer to picture.)

Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.

Serve Agbeli Kaklo hot with freshly grated or dried coconut on the side. Enjoy it as a delicious snack with a cup of hot tea or coffee.

It also makes a wonderful starter for parties, something unique, flavourful, and sure to pleasantly surprise your guests.

Variations

• If preferred, you may omit the onions.
• Add freshly chopped coriander leaves to the mixture for extra freshness and flavour.

Tips

• If you do not have a muslin cloth, you can simply squeeze out the excess starch using your hands.
• If the cassava is not air-dried slightly after squeezing, it may absorb more oil while frying because of the remaining moisture. However, this step is optional.
• The starch extracted from cassava can be saved and used in puddings or as a natural thickener, ensuring that nothing goes to waste.

#AgbeliKaklo #BankyeKakro #CassavaRecipe #GhanaianFood #AfricanCuisine #CassavaCroquettes #TraditionalRecipes #EasySnacks #HomemadeSnacks #FoodFromAfrica #CrispySnacks #VegetarianRecipes #WorldCuisine #SnackIdeas #SukanyasMusings

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

Phool Makhana is Puffed dried lotus seeds, also known as Foxnuts. Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.It is considered to be very healthy as its low in saturated fats and cholestrol content, Isn’t that nice to hear you don't need to feel guilty while you munch on these super healthy crunchy roasted phool makhana, it tastes a bit like popcorn but I tell you this is more tasty and healthier...and you can prepare it in a jiffy.

I had seen Phool makhana used to thicken gravies in North Indian curries.  But that’s all I knew about it. But when I came to live with the North Indians in Singapore, I saw that they used it extensively during the fasting season. They made a kheer(Milk dessert) out of it or used it in a vegetable or simply ate roasted Phool Makhana like popcorn. Now, this variety impressed me the most as I love popcorns.

Then again, when I googled on Phool Makhana...

I learnt that.......

1. Lotus seeds benefit the spleen, kidney, and heart.

2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.

3. It is also rich in calcium. It can be easily digested by all the age groups.

4. It is a highly regarded herb for restoring sexual vigour and youthful energy in older men.

5. It regulates blood pressure, relieves numbness and aching near waist and knees.

6. It is Suitable for arthritis, helps fighting impotency and premature aging.

7. Makhana is very useful for women during and post pregnancy period.

8. It is also helps your respiratory system, veins and digestion.

9. Popped makhana contains almost 12% of protein! (excellent especially for vegetarians!)

Anti – aging :- Fox nuts are rich in antioxidants which works as age lock system and makes us younger for much longer. Fox nuts are effective for individuals with high risk of premature ageing, premature grey hair,wrinkles  and other signs of aging. It reverses the aging process over a period of time......This definitely has caught my Attention

Diabetes :- Diabetes is a metabolic disorder, which is accompanied by high blood glucose levels. It is a result of improper functioning of the pancreas, which secretes the insulin hormone. Fox nut is a sweet and sour seed These seeds contain starch and protein which is excellent for diabetes .

AYURVEDA AND UNANI (BRANCHES OF MEDICINE) texts have accepted its aphrodisiac and spermatogenic properties.

Herbs of phool makhana are considered worth in vajikarnana therapy.

Makhana helps in Cardiac Protection and builds the action in dysentery and frequent urination.

Phool makhana has astringent property, hence it gives relief from diarrhoea and helps to improve the appetite.

It helps in increasing the quality and quantity of semen, also prevents the premature ejaculation, increases the libido and also helps in female infertility.

Phool makhana is sweet to neutral in nature. Therefore, helps to detoxify the spleen, reinforce the kidneys and nourish the blood.

TCM

According to principles of TCM (traditional Chinese medicine), fox nut is used to strengthen spleen and kidneys.  Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.

“25 to 30 grams” phool makhana is considered as a healthy food/diet for the whole family.

Wow!!!!.......So many benefits...then why not add it into our daily lives....and I decided to make the healthy popcorn (Roasted Phool Makhana).

My kids loved it and kept munching. I tried adding some flavours too like chat masala, red chilly powder, pepper powder etc. They liked the original lightly salted the best though.

Ingredients

Makhana - 2 cups

Oil/Ghee – 2 tsps

Salt as per taste

In case you want to add color / flavors

Turmeric powder - 1/2 tsp (Yellow color)

Red Chilli powder - 1/2 tsp (Red Chilly flavour)

Paprika powder – ½ tsp (Paprika flavour)

Pepper powder - 1/2 tsp (Pepper flavour)

Chat Masala powder - 1 tsp (Masala Flavour)

Tomato powder – 1 tsp (Tomato Flavour)

Cheese powder – 2 tsp (Cheese Flavour)

Or any flavour you please. You can make a combo of flavours too....

Method

In a wok, add ghee and once the ghee is hot, add the phool makhanas and roast them. Don’t leave them unattended on the fire as they are very delicate and tend to burn fast. Keep roasting till it’s light golden in color.  Check if it’s done by sampling one...If it’s crunchy then it’s done. Put off the gas.

Add salt and toss. Fill a nice bowl with the crunchy phool makhanas and enjoy this healthy snack 

In case you want to add flavours then,

After sampling add in the spice powders of your choice and toss.  Serve and Enjoy.

If you’ve made a big batch then let the Phool Makhana cool down completely then store them in an airtight container. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from the moisture and direct sun light.

Tips

·         The plain salted tastes better when roasted in Ghee

·         After you add the spice powders don’t toss with the gas burner on as the spice powders will catch       the bottom and burn spoiling your batch of makhanas.