Diamond Cuts (Salted Version)

Tea time snack, that is Kids friendly and Easy to make.

Ingredients Needed:
1. Maida 3 1/2 cup
2. Oil 1 cup ( Or use 1/2 oil and 1/2 ghee)
3. Salt to taste
4. Sugar 1 tsp
5. Sesame seeds 2 tsp
6. Pinch of soda (Optional)
7. Water to knead.
8. Oil to fry
Method:
1. In a big bowl put Maida, Salt, Sugar, Sesame, Oil, Soda and mix well.
2. Knead with water. (Use minimum water possible.) It should be thick.(Like Puri dough)
3. Keep it aside for 30 minutes.
4. Roll into 1inch thick chappathis and cut into small squares.
5. Fry in hot oil till crisp.
6. Cool and store in air tight containter.

These Crispies can be enjoyed with Tea and anytime.

Saabhudhana Vada (Javvarisi Vadai)

Traditional Maharashtrian Dish.
Sago Vada is a Upwas Khana. [Fasting day dish.]

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp

Method:
1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done.

You need not necessarily fast to enjoy this dish with Sweetened Curd. :-)


This is my submission for Potato Feast Hosted by DK of Culinary Bazaar
Also my submission for "ode-t0-potato" hosted by sia of Monsoon spice

Thair Vadai (Curd Vadai)

Thair Vadai is Popular in all Parts of India and made in various versions.
In South India spicy verion is more popular than the Sweeter North Indian version.

Thair Vadai

Ingredients Needed for Vada:
1. Urad Dal - 3/4 cup
2. Moong Dal - 1/4 cup
3. Green Chillies - 2
4. Small Piece of Ginger
5. Salt to taste
6. Oil to Deep Fry
7. Ghee - 1 tsp
8. Warm Water - 5 cups ( To soak vada)

Vada making

Ingredients for Curd Mixture:
1. Grated Coconut - 2 tablespoons
2. Green Chillies - 2
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk

Fried Vadai

Method:
1. Soak Urad dal and Moong Dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. In the grinded Mixture add 1 tsp of Ghee and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.

Thair Vadai

While serving spead some Boondhis on top. Kids would love this.

Colourful and Healthy (Oil Less ) Curd Vadas

Cabbage Vadai

Vadai with Vegetable.
No need to add Onions.
Great tea time snack.

Ingredients Needed: (Makes 16 to 18 vadais)
1. Urad dal 1 cup (Soak in water for 1 hour)
2. Rice flour 2 tsp
3. Gram flour 2 tsp (Kadalai Maavu)
4. Salt to taste
5. Ghee 1 tsp
6. Finely chopped green chillies 2 (according to taste)
7. Hing
8. Cumin seeds, (jeera) 1/2 tsp
9. Curry leaves
10. Finely chopped coriander leaves
11. Main ingredient of this vadai, Chopped Cabbage 1/2 cup
12. Oil to deep fry
13. Grated Ginger
Method:
1. Grind Urad dal with minimum water, till frothy.
2. Add Chopped Green chillies, Curryleaves, Coriander Leaves, Chopped Ginger, Cumin seeds, Salt, Cabbage, Rice flour and Gram flour to the Urad Dal Batter and Mix well.
3. Make Vadai and Deep Fry in oil till golden Brown.

Cabbage Vadai

** Cabbage Vada is an excellent Party dish.**

Keerai Vadai

Spinach Vada.
Tea Time Snack or Party Snack.

Ingredients Needed: (Makes 16 -18 vadai)
1. Urad Dal - 3/4 cup
2. Tuar Dal - 1/4 cup
3. Raw Rice - 2 tsp
4. Dried Red chillies - 3 (according to taste)
5. Hing
6. Jeera (Cumin) or Fennel Seeds (Optional)
7. Ghee - 1 tsp
8. Salt to taste
9. Oil to deep fry
10. Chopped Greens 1 cup (I used Amaranth)
Method:
1. Soak Urad dal and (Tuar dal and Rice ) separately for 1 hour.
2. Grind it along with Salt, Red Chillies and Hing.
3. Add Jeera or Fennel, Ghee and Chopped Greens to the Grounded paste
mix well.
4. Make vadas and Deep fry in hot oil till crisp.



Keerai Vadai - Crunchy and Tasty. Best had with Mint Chutney.

Vellai Paniyaram

Another Chettinad Traditional, Diwali dish.

Ingredients Needed:
1. Rice 1 cup (Measure flat one cup)
2. Urad dal 2 tablespoons (Or add urad dal to make one full cup with rice)
(ie. One flat measure of rice and add remaining portion Urad dal to cover one full cup measurement)
3. Salt to taste
4. Milk
5. Sugar 1 tsp
6. Oil to deep fry.
Method:
1. Soak rice and Dal together for 2 hours and grind into fine paste.
(Without any granuals)
2. Add Salt, Sugar, Milk and Mix well like pouring consistency.
3. Heat Oil in a Kadai, pour one ladle of grinded paste in Oil and Cook in
slow flame.
4. Trun the other side and cook for a minute. (Should not be over fried.)
5. Drain well and keep it in a absorbent paper to remove excess oil.
6. Serve Hot with Onion Chutney or Tomato Chutney.

Happy Deepavali with these Chettinad dishes.

This is my submission for JFI Special Edition hosted by Vee

Kalkkandu vadai

Chettinad Diwali

Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.

Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

This is my submission for Special Edition Jhiva hosted by Vee

Mixture

Snack that is a Mix of 4 to 5 items.
South Indian style Mixture is presented below.

For that you need:
1. Kara Boondhi - 2 cups [Method given below]
2. Oma Podi - 2 cups [Method given below]
3. Fried Thick Aval (Poha) - 2 cups
4. Ground Nuts - 1/2 cup
5. Chutney Dal - 1/2 cup (Pottukkadalai)
6. Cashew Nuts - 1/4 cup
7. Curry leaves - 2 Sprigs

Items for Mixture Masala.
1. Dry Red Chillies 6 to 7
2. Hing
3. Salt
4. Sugar
5. Ghee 1 tsp

Making of the Boondhi
1. Besan - 3/4 cup
2. Rice flour - 1 tsp
3. Salt to taste
4. Chilli Powder to taste
5. Oil tsp
6. Water

Method:
1. Sieve the flour and add Salt, Chilli Powder, Oil and make it to Bajji Batter Consistency with water.
2. Heat Oil in a Kadai, make Boondhi with Boondhi laddle.
3. Drain Oil and Keep it aside.
Boondhi Making refer here.

Making of the OmaPodi
1. Besan - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
4. Chilli powder
5. Finely crushed Omum (Ajwain) or Omum Water
6. Water
7. Ghee or Hot Oil - 1 tsp

Method:
1. Mix everything Chappathi dough consistency.
2. In a Kadai squeeze Omapodi direct into the oil using Murukku or Omapodi press.
3. Drain and Keep it aside.

Making of the Mixture:-
1. Deep fry Aval (Thick poha) in Oil, drain and keep it aside.
2. Deep fry Cashew nuts, Ground nuts, Chutney dal and keep it aside.
3. In same Oil fry curry leaves. (be careful)

Mixture Masala:-
In small kadai or in same oil deep fry Red chilli and grind into powder along with
Salt, Hing and Sugar.

Mix everything in a Container or Paper and on top of it add mixture Masala .
On top of mixture Masala add one tsp of Hot Ghee and Mix with both hands.
Till masala coats to everything.

Store in an air tight container and you can use it for even a month.

Enjoy the festival time Snack with family and friends or even while watching TV.

Vella Seedai

Sweet Version of Seedai.
Made of Jaggery Syrup.

Ingredients Needed:
1. Fried and Sieved Rice Flour (as in Salt Seedai) ~ 1 cup
2. Jaggery ~ Little More than 1/2 cup.
3. Salt ~ A Pinch
4. Grated Coconut ~ 2 tablespoons
5. Til (Sesame) ~ 1/2 tsp
6. Butter ~ 3/4 tablespoon
7. Urad Dal powder ~ 3/4 tsp
8. Water ~ 1/2 Cup to make syrup
9. Elaichi Powder
Method:
1. In a bowl take Rice Flour, Urad Flour, Salt, Grated Coconut, Til, and Butter, mix well and keep it aside.
2. Immerse the Jaggery in water and Keep it aside for 10 minutes.
3. Once the Jaggery is dissolved, filter the water out and heat it to make a syrup.
4. For checking the syrup, Take a small bowl of water.
Test for the Syrup consistency:- Pour few drops of syrup in it and the syrup should not dissolve in water. It should loose its shape, while removing it by
hand from the water. (In tamil we call this Thakkali Padham) (Adhirasam Padham).
5. Pour this Syrup to the Rice flour mixture, mix well and keep it aside.
6. Knead well and keep it in airtight container.
7. Next day make medium size balls, dry it for 30 minutes and fry it in oil till dark brown.

Test for Seedai:- While frying, cracks should develop.
.:. Sweet Seedai makes the Krishna Jayanthi more Sweeter .:.
Note:
1. If syrup is not in perfect consistency while frying all balls will loose it shape.
2. If more jaggery is added, it will dissolve in Oil while frying.
3. Seedai, if made one day later, it willl have an even more rich taste.
4. Roast Urad dal without adding oil till golden brown,powder and sieve it.

Vella Seedai

Uppu (Butter) Seedai

Another Traditional Snack - Seedai.
A Krishna Jayanthi regular.

Seedai making needs you to be near Hot Oil for a long time. Also you need to be careful, as it may splutter, while frying.
I share with you the some of the tips in making seedai that would make it easy for you.

Ingredients Needed:
1. Rice Flour - ( Wash 2 times and dry in a towel and dry grind into powder sieve and keep aside) 1 cup
2. Urad Flour - 1 tsp
3. Butter - 1 1/2 tablespoons
4. Salt to taste
5. Hing
6. Jeera - 1/4 tsp
7. Sesame seeds (Til) - 1/2 tsp
8. Grated Coconut - 2 tablespoons
9. Water to knead
10. Oil to deep fry
Method:
1. Fry Rice flour in a Kadai . (You should be able to draw lines with this flour)
2. After frying cool it, sieve and measure one cup.
3. Sieve Urad flour and add to the rice flour.
4. In this mixed flour add Jeera, Til, Salt, Hing, Butter and Grated Coconut.
5. Mix well with hands, sprinkle some water and knead .
6. Make small balls and dry it in a towel or paper for minimum 30mins.
7. Heat Oil in a deep Kadai.
8. Prick the rice balls once with a clean needle or toothpick to release the air content in it. [The air content is what makes the Seedai splutter.]
9. Slowly drop a handful of these balls into the Oil and fry till crisp.
10. Cool it and store in a Air-Tight Container.

Note:
1. Drying of Rice balls is important.
2. Never make the balls so round and smooth.
3. You can use store bought Rice flour too, though at times the colour of the Seedai may turn out little dark.
4. Roast Urad dal till golden brown ,powder and sieve it.

Methi Pakkoda

Pakkodas are a good tea time Snack made with Cabbage, Onion, Mint or Cashews.I present a different kind of Pakkoda - Methi Pakkoda.

Methi Pakkoda

Ingredients Needed:
1. Gram Flour 1 cup
2. Rice Flour 2 tablespoons
3. Salt to Taste
4. Cashew nut pieces few
5. Chopped Methi Leaves 2 handful.
6. Ghee 1 tsp
7. Cooking Soda Pinch
8. Sugar 1/2 tsp
9. Coriander Powder 1 tsp
10. Chilli Powder 1/2tsp
11. Ginger Small piece
12. Fennel (Sombu) 2 tsp
13. Green Chillies 2
14. Oil for frying.
15. Water to knead

Method:
1. In a vessel add Gram flour, Rice Flour, Salt, Cashew, Chilli Powder, Coriander Powder,Sugar, Ghee and Cooking Soda. Mix well and keep it aside.
2. In a small Mixie jar, take Fennel seeds, Green Chillies, Ginger and grind into a Powder.
3. Add this to the flour mixture, Chopped Methi Leaves and mix well.
4. Sprinkle some water to the flour and make stiff dough.
5. In hot oil, put in small quantities and fry till golden brown.

Methi's goodness and slight bitter taste makes this an excellent Snack.
Try this out soon, folks......
This is my Submission for JFI (Greens) hosted by Indira of Mahanandi.
Thank you Indira for hosting such a nice event.

Methi Pakkoda

Paatra Leaves

Tasty dish with Colocaesia (Baby Yam) leaves.
Can be served as a Snack during with Tea or with Dal Rice during Lunch or Dinner.
This dish I learnt from my Gujju [Gujarati] friend when I was in Nashik.

Ingredients Needed:
1. Yam leaves - 7 to 8 (nicely washed and wiped)
2. Thick Tamarind Water - 2 tablespoons
3. Salt - to taste
4. Sugar - 1/2 tsp
5. Sesame Seeds - 2 tsp
6. Ajwain - 1/4 tsp (Omam)
7. Toor dal - 1/4 cup
8. Channa dal - 1/4 cup{Soak both dals for 1 hour and grind it without adding water. (Smooth paste)}
9. Dhania Powder (Coriander Powder) - 1/2 tsp
10. Garam Masala Powder less than - 1/4 tsp
11. Oil - 3 tablespoons

Method:
1. In grinded dal paste, add Salt, Sugar, Tamarind water, Coriander Powder,Garam Masala Powder andAjwain. Mix well and keep it aside.
2. Take Yam leaves, apply this paste thoroughly on back side of yam leaf.
3. Roll the leaves and keep it aside. ( Follow same procedure for other leaves)
4. Steam the Rolled leaves till done, Cool and Cut into small circles.
5. Heat Oil in a Pan/Kadai, add Sesame seeds and fry these Circles till golden brown in small flame.

=> Paatra Leaves - Crispy and Tasty - Do you agree? =>

Note:My friend's version is made with Gram flour, I substituted it with dals.

This is my Submission for JFI(Greens) hosted by Indira of Mahanandi

Dhokla

I tried Khaman Dhokla from Spice who loved me and it came out very well .
Thank you Trupti !!!! for sharing this recipe.

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:

1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead

Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

Bread Upma

Bread Upma

Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

Note:
1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

Onion Pakkoda

Good accompaniment for Tea
Besan and Sliced onion seasoned with Masala.
Deep fried.
Can be stored for a week.

Ingredients Needed:
1. Besan (kadalai Maavu) 1 cup
2. Green Chillies 2 finely chopped
3. Rice flour 1 tsp
4. Rawa 1 tsp
5. Onion lengthly chopped 1 cup
6. Ghee 2 tsp
7. Salt to taste
8. Red Chilli Powder to taste
9. Coriander and Curry Leaves
10. Cashew Nuts broken
11. Pinch of soda (optional)
12. Oil for deep frying
13. Water to knead.

Method:
1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda ,Cashew Nuts and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container.

Onion Pakkoda

Note:-For Crispier Pakkoda add 2 tsp of hot oil to the dough.

Banana Muffins

My Son had asked me to try out Muffins for a weekend.
It had been awhile that I had used my newly bought Oven.[now few months old]
This Recipe was given by a friend. Thanks to her and I share my Banana Muffins with you all.

Measure:-
1. Banana 2 - Fully Ripe
2. Plain Flour - 1 cup
3. Baking Soda - 1/2 tsp
4. Baking Powder - 3/4 tsp
5. Sugar Powder - 6 Tblsp
6. Honey - 2 table spoons
7. Cinnamon Powder - 1/2 tsp
8. Butter - 3 to 4 tablespoons
9. Pinch of Salt
10. Vanilla Extract - few drops

Method:
1. In a vessel take Butter, Honey, Vanilla extract and Melt it and keep it aside
2. In another bowl, mash Bananas and add Melted Butter Mixture.
3. Sift the Flour, Baking Powder, Baking Soda, Cinnamon Powder, Sugar Powder together and keep it aside.
4. Mix this Flour with the Mashed Bananas and the Butter mixture and gently mix all these with wooden spatula.
5. Preheat the Oven 180° C.6. Put the paper cups in the Muffin Pan and fill them about 2/3rds and Bake at 180° C for about 25 mins or till done.


~ * ~ Tempting Banana Muffins are Ready ~ * ~

Note:1. Sprinkle some Almond or Walnut bits to make this more interesting.

Spicy Vegetable (Potato) Puff

Sold in Bakeries Indiawide.
Uniquely Tasty.
Goes well with an Evening Tea.

This is My submission for JFI#11(Potato) hosted by Vaishali of Happy Burp

Measure 1: Ingredients
1. Puff Pastry (I used the locally available Sunshine Puff Pastry)
2. Melted Butter 1 tsp

Measure 2: For Stuffing
1. Potatoes - 2
2. Beet Root - 1/2
3. Green peas - 1/4 cup (Frozen)
4. Ginger and Green Chilli paste - 1 tsp
5. Garam Masala - 1/2 tsp
6. Salt - To taste
7. Lime Juice - 1/4 tsp
8. Onion Finely chopped - 1 (Optional)
9. Oil - 1 tsp

Method:
1. Boil Potatoes, Beetroot and Peas. Mash them well and keep aside.
2. Heat Oil in a pan, add Chopped Onions, Ginger & Green Chilli paste and fry well.
3. Add Mashed Potatoes, Beetroot and Peas and cook for a few minutes.
4. Sprinkle Garam Masala and Lime juice.
5. Thaw Puff Pastry and roll it to a rectangle of 1/2 inch thickness.
6. Put the filling inside and close. Seal this with water.
7. Refrigerate these for about 30 minutes.
8. Bake in a Pre-heated Oven for 25 minutes in 180° C.
9. Before baking bursh slightly with melted butter.

*/* Are you Ready for the Hot and Crispy Veg Puff ? */*

Note:-1. If you have rolled the Puff Pastry into a Square, fold them diagonally.

Spicy Vegetable Puff

Vazhappoo Vadai

Banana Flower is used very minimally used in Indian Dishes.
This is a Traditional and Kids friendly Dish.

/- Traditional South Indian Vada..
/- Lots of Fibre

Measure:
1. Cleaned, Chopped and Steamed {Banana Flower} Vazhapoo 1 cup
2. Toor dal 1 cup
3. Channa dal 1/4 cup (Soak separately)
4. Green Chillies
5. Red Chillies to taste
6. Salt to taste
7. Cumin Seeds 1/2 tsp
8. Curry leaves
9. Chopped small onions 4 Nos.
10. Chopped coriander leaves handful Method:
1. Soak Toor dal for 1 hour and grind it along with Green chillies, Red chillies, Salt and Cumin seeds in coarse consistency.
2. Add Curry leaves, Soaked Channa Dal, Steamed Vazhapoo, Chopped onion, Coriander leaves and mix thoroughly.
3. Check for salt.
4. Heat Oil in a kadai, make vada and deep fry in oil till golden brown and crisp.
\- Tea Time Snack
\- Different healthy vada.
My version is a little different from Sudha's.
Note:-
1. For a Best taste use small Onions (shallots). Big Red onions can also be used.
2. For a different taste, Fennel seeds (Saunf) can be added.
3. Instead of Steaming, you can keep the flower in Boiled water+Turmeric poweder for about 5 mins. Then Drain the water and use.

This is My sumbission for Coffee's MBP

Methi Thattai

Methi Thattai

Crispy Thattai added with Methi flavour.
Very good for Diabetic patients.
Delicious Tea time Snack.

Ingredients Needed:
1. Maida 1 cup
2. Wheat Flour 1 cup
3. Besan 1 cup
4. Finely chopped chillies 1 tsp
5. Salt to taste
6. Ghee 1 tablespoon
7. Turmeric Powder 1/2 tsp
8. Hing
9. Finely chopped methi leaves 1 cup
10. Sesame seeds 2 tsp
11. Coriander Powder 1 tsp
12. Red Chilli Powder According to taste.
13. Water to knead the dough.
14. Oil for deep frying

Method:
1. In a bowl add No1 to 12 and mix nicely with hands.
2. Sprinkle some water and knead stiff dough.
3. Make a big Chappati and cut with biscuit cutter and prick each small circle with fork.
4. Deep fry in hot oil till crisp.
5. Cool it and store in an air tight container.

# Don't Resist this. Enjoy the Crispy, Tasty Methi Thattais. #