Crisp Indianised Hash Brown AND Bhel

Crisp Indianised Hash Brown 

I had prepared this couple of weeks back but got the chance to post now.. The item was amazingly crispy and tasty :) Yet a quick prepartions :)

Ingredients

2 Potatoes

1 Green Chilli

1/4 Cup Cucumber Pickles

A pinch of Black Pepper Powder

Salt to taste

Ghee

Method

• Grate the potatoes and wash them with lots of water to remove all starch.
• Drain all the water from the grated potatoes and let them dry on a paper towel
• Mix the grated potatoes with finely chopped green chillies, picled cucumbers, black pepper powder and salt.
• Heat the tawa and spread ghee to coat it.
• Spread the potato mixture on the tawa to form a thin layer
• Cook on medium flame on both sides till the colour turns to brown

Notes

I used the medium sized grater for this so that the pototo pieces arent too thin/thick. Thicker version will not give as much crisp as this one did.

The green chillies gave it nice firy - spicy touch

Bhel

Bhel being one of my favourite snacks we end up preparing it often. I also prefer it during outings :) Preparing it at some nice picnic spot is the best, easiest and tastiest food :)

Ingredients

6 Cup Churmura

2 Cup All in One Mixture

1 Cup Shev

1 Cup Boondi

1 Cup Navaratna Mix

1.5 Cup Tamarind

2 Cup Jaggery

2 Green Chillies

1 Spoon Red Chilli Powder

1/2 Spoon Jeera Powder

4-5 Dates

2 Onions

2 Tomatoes

1/2 Cup Corriander Leaves

Salt to taste

Method

• Soak the tamarind and dates in water for an hour or so
• Grind the mixture with jaggery, red chilli powder, green chilli, jeera powder and salt
• Strain the mixture and keep it aside
• In a big pan mix churmura(puffed rice), navaratna mix, all in one, shev, finely chopped onion, tomatoes and corriander leaves. Mix well
• Add the tamarind mixture prepared earlier and Mix well
• Garnish with boondi and serve immediately

Notes

Garnish it with Raw Mango pieces during mango season. It would be more fun :)

Its good idea to make the bhel in batches so that it doesnt become soggy while serving it. 

I normally prefer to keep some tamarind mixture aside instead of mixing the full quantity. That helps giving the personal touch :) The taste depends on what one likes.

Very good item for picnics and parties. You can keep everything ready and mix all of the items just before eating

Puri for SPDP (Shev Batata Dahi Puri)

Since we came here, we weren't able to get the puris for making SPDP - Shev Batata Dahi Puri which is among favorite chaat items for Ajoy. Using paani puri's puri for SPDP doesn't seem right and I am sure it wouldn't taste as good either. So I decided to give try making these puris. Tried few times and now I think I have got the recipe right which gets best results, and is certified by many friends who had chance to taste :)

Ingredients

1 Cup Maida

2 Spoon Rawa

1/4 Cup Melted Butter

Oil

Salt

Method

• Mix Maida, Rawa and salt together.
• Add in melted butter and mix well.
• Add in 1/4 cup water and knead soft dough.
• Grease the dough with 1/4 spoon oil and cover and keep aside for an hour.
• Make round balls and roll them thin and big. Cut using cup or cookie cutter into small round shapes.
• Heat oil and fry the puris on both sides over medium flame till light brown on both sides. Take out on kitchen towel and let it soak oil from puris.
• Heat oven to 350F/175C and bake the puris in it for 10 minutes.

Notes

I have noticed that if you roll the puris thin then they wont bubble up and that's how you want them for SPDP.

Also I baked the puris again because that make them crispier, that is any rawness and moisture left after frying goes away and puris.