Onion Bhaji | Pyaz ke pakode | Onion Fritter

Bhaji is a spicy deep-fried snack. It is prepared by adding onion and seasoned batter. It is a common appetizer in Indian Cuisine.

Onion Bhaji | Pyaz ke Pakode

Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people (20 pieces)

Ingredients:

2 large onions, thinly sliced
200 gm chickpea flour (besan flour)
2 tablespoon rice flour
3-4 green chillies finely chopped
1 tablespoon finely chopped coriander
1 tsp baking powder
1 tsp carom seeds (ajwain or owa)
1 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp cumin seeds, coarsely ground
100 ml water
salt to taste
500ml oil for frying

Method:

1. Take a large bowl. Add the onions, chickpea flour, rice flour, green chillies, coriander, baking powder, carom seeds, turmeric powder, chilli powder, cumin seeds, salt and water.
2. Mix the ingredients thoroughly until the onions are well coated with batter. The mixture should be gooey enough to dribble down a spoon.
3. Put oil into a large pan and heat over a high heat.
4. Once the oil is heated, carefully drop spoons of the mixture (bhaji) batter into the oil. Keep the oil on high flame while dropping the bhaji. Take care not to overcrowd the pan with bhaji as they will stick to each other.
5. After 2 minutes, reduce the flame to medium and fry them until they are golden brown and crispy.
6. Remove the fried bhaji with a slotted spoon. Allow the extra oil from bhaji to drain on a tisse paper covered plate.
7. Fry the remaining batter in batches.
8. Serve it with coriander chutney or tamarind chutney or tomato sauce for dipping.

Tomato Pulao | Tomato Pulav

Tomato Pulao (popular as Mumbai Mast Tomato Pulav) is a rice dish with amazing combination of flavors - spicy and tangy.

Tomato Pulao

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 people

Ingredients:

2 tbsp oil
2 large onions cut into cubes
2 large tomatoes cut into cubes
1 medium capsicum cut into cubes
2 green chilies finely chopped
1 tsp ginger garlic paste
1/2 cup tomato ketchup
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp pav bhaji masala
1 cup water
1 cup paneer cubes, frozen green peas or fried vegetable of your choice (cauliflower, french beans, carrot) (optional)
6 cups of boiled basmati rice
salt to taste
finely chopped coriander leaves for garnishing

Method:

1. Heat oil in a heavy bottomed pan.
2. Add ginger garlic paste and onions cut into cubes. Saute till the onions become translucent.
3. Add tomato cubes and cook till they become soft.
4. After tomato is cooked, add tomato ketchup, 1tsp chili powder, 1/2 tsp turmeric powder, 2tsp pav bhaji masala, capsicum cubes, and green chilies.
5. Add 1 cup water and cook for 2 minutes.
6. Add paneer cubes, green peas or fried vegetables if you wish.
7. Add salt to taste and saute for a minute.
8. Finally add boiled basmati rice and combine the contents.
9. Cook for 5 minutes on low flame.
10. Garnish with finely chopped coriander leaves.

Pav Bhaji Recipe

Pav bhaji is a Maharashtrian cuisine. Pav means bread and bhaji is a spicy vegetable dish. It is a fast food dish.

Pav Bhaji

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4 people

Ingredients:

For making bhaji
5 large potatoes, boiled and mashed
1 cup cauliflower, boiled and mashed
1/4 cup carrot (if required)
1/2 cup green peas, boiled
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 small capsicum, finely chopped
2 tsps garlic paste
3 tbsps oil
1 tbsp butter
1 tbsp red chili powder
4 tbsps pav bhaji masala (I use Everest pavbhaji masala)
Salt to taste

For serving
1 large onion, finely chopped
4 lemon wedges
1 tbsp finely chopped coriander

For pav
8 pavs
4 tbsps butter

Method:

For preparing bhaji

1. Cut potatoes and cauliflower into large pieces. Pressure cook it along with green peas.
2. Drain out the excess water and mash them.
3. Heat oil in a pan. Add butter to it.
4. Add garlic paste, chopped onions and capsicum. Shallow fry till onions and capsicum become soft.
5. Add chopped tomatoes and simmer till oil separates.
6. Add red chili powder, pav bhaji masala and salt. Roast for 1 minute.
7. Mix in the boiled vegetables. Cook and mash for 4 to 5 minutes.
8. Add 1/2 cup of water if required.

For preparing pav (bread)

1. Slice each pav into 2 horizontaly. Apply little butter on each side and sprinkle little pav bhaji masala (if required).
2. Heat a tava and cook the pav on both the sides till it turns slight brown.

For serving
Serve hot buttered pav(bread) and bhaji with chopped raw onions with a dash of lemon in it.


Note:
Pav bhaji masala is a blend of spices. It is readily available at most grocery stores. I use Everest Pav bhaji masala.

Maharashtrian Katachi Amti Recipe

Katachi Amti (Curried Chana Dal) is a maharashtrian recipe made from chana dal (also known as split bengal gram) and spices. It is mostly prepared from leftover water from boiled chana dal, which is used for making Puranpoli. It is best accompanied with puranpoli and rice.

Katachi Amti

Preparation Time: 15 minutes
Cooking Time: 15minutes
Serves: 4 people

Ingredients:

For making chana dal water
1/4 cup chana dal
5 cups of water

For making paste
5tbsp of grated dry coconut
small piece of ginger
3 bulbs of garlic
3-4 stalks of coriander leaves

For tempering
1tsp garam masala
3tsp red chili powder
3tbsp oil
1 tsp cumin seeds
8-10 curry leaves
1 tsp turmeric powder
salt to taste

Method:

1. Pressure cook chana dal in 5 cups of water.
2. In the mean time, grind ginger, garlic, dry coconut, coriander leaves into a fine thick paste.
3. Drain the water from chana dal into a vessel. Mash chana dal into a paste. Add it to the water in the vessel. Add turmeric powder and salt in it.
4. Heal oil in a pan. Add cumin seeds and curry leaves. Add coconut paste and let it cook till oil separates. Now add red chili powder and garam masala and cook for another 2 minutes.
5. Finally add the chana dala water mixture. Boil for another 10 minutes.
6. Garnish with finely chopped coriander leaves and serve with puranpoli. It tastes good with rice also.

Note: This preparation is only for amti. If you are preparing puranpoli, you can use the chana dal from it.