Ghujia / Stuffed puri / Karjikai (with puran filling)

Servings: 10-15 ghujia’s

Ingredients:

Content	Quantity	Comment
Wheat flour	1 cup
Chiroti sooji	2 tbsp
Coconut Hoorna	1 bowl
Water	To knead
Oil	1 tbsp hot oil + for frying	For kneading
Salt	A Pinch

Method:

Knead the wheat flour with salt and hot oil to a smooth dough. Divide the coconut hoorna into equal sized balls as shown in the picture. Divide the dough into equal sized balls. Roll into thin puri’s, place the hoorna in the center of the of the dough, fold the dough into half and fold the edges to cover the ghujia. Repeat the same with remaining dough and filling. Deep fry on medium flame in batches till golden brown and crisp. Drain.

Serve hot / cold.

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Kai Hoorna / Coconut hoorna

Servings: 1 bowl

Ingredients:

Content	Quantity	Comment
Coconut	1 small	Desiccated
Jaggery	1 cup
Cardamom powder / Elaichi powder	1 tsp
White sesame seeds	1 tsp
Milk	¼ cup
Rice flour	1-2 tbsp

Method:

Mix coconut, jaggery, white sesame seeds, cardamom powder, and milk in a heavy bottom pan and heat on low flame while continuously stirring. The jaggery will dissolve and start getting thick, add rice flour and mix well. Check if you can form a balls out of it. If yes, then you can remove it from flame. When warm you can use to make puran poli, ghujia or any other dish of your choice. You can also make patties and shallow fry on tawa.

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Doddapatre bajji

Servings: 1-2

Ingredients:

Content	Quantity	Comment
Doddapatre Soppu / Coleus aromaticus / Ajwain ka patta	8-10	Cleaned with a wet cloth, dried, halved from the centre
Besan / Gram flour	½ cup
Salt	To taste
Chilli powder	To taste
Water	¼ cup
Rice flour	1 tbsp
Oil	To deep fry

Method:

Take besan, salt, chilli powder, and rice powder in a bowl. Add water slowly while continuously stirring to form a batter of dosa batter consistency. Heat oil on medium flame. Dip the leaves in the batter and deep fry like pakoras.

Serve hot.

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Sev puri

Servings: 2

Ingredients:

Content	Quantity	Comment
Chat puri	12-15
Sev	1 cup
Onion	1 big	Chopped
Chat sweet chutney	½ cup
Potato	2 medium	Boiled, peeled, mashed and mixed with a tsp of salt
Coriander leaves	½ cup
Chilli powder	2 tbsp
Tomato	1 medium	Chopped

Method:

Break one side of chat puri and place around 6-8 puri’s in a plate. Fill the puri’s with mashed potato, sprinkle some onion, tomato, chilli powder, chat sweet chutney, sev, onion, sev and coriander leaves. Sprinkle some more chat chutney if desired. Repeat the same with remaining puri’s.

Serve.

Tip:

You can sprinkle the ingredients in your own desired order.

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Sev

Ingredients:

Content	Quantity	Comment
Besan	1 cup
Salt	To taste
Water	For dough
Oil	To deep fry

Method:

Take besan and salt in a bowl. Add water slowly bit by bit and knead into a soft dough. Roll and place in the kitchen press(use the small holes attachment). Heat oil on medium flame. Press the batter over the oil in circular motion. Fry till crisp. Drain. Continue the same with remaining batter. Cool and store in an airtight container.

      

      

      

      

Serve with dish of your choice or in chats.



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Mangalore Buns

Servings: 8 puri’s

Ingredients:

Content	Quantity	Comment
Banana(long variety)	2 ripe
Sugar	3 tbsp
Jeera powder	1 tsp
Salt	A pinch
Curd	2-3 tbsp
Oil	To deep fry
Maida / Wheat flour	To knead + To dust	You can choose either flour

Method:

Mash the banana’s or grind it with sugar to a smooth paste. Add salt and jeera powder. Add the wheat flour / maida flour little by little and knead it to dough, but slightly sticky dough. Keep it covered for 7-8hours or overnight.

      

      

Heat oil for deep frying in a pan. Knead the dough well and make equal sized balls. Roll into slight thick puri’s. Deep fry till golden brown.

      

Serve with coconut chutney.



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