Fafda

Fafda step by step instructions:

We have heard often the combination of fafda and jalebi. Fafda is a Gujarati snack. It is made up of gram flour (besan). It is very crispy and tastes delicious with fried green chillies, chutneys or tea.
Making fafda requires a bit of practice but I guess in just 2-3 go’s you are all set. Always make sure the dough is kneaded well. A stiff dough will not let you stretch itself to its fullest and smooth dough will break in between.
Turmeric powder and red chilli powder can also be added as per one’s choice.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Besan: ½ cup (60 gms)
Oil: 1.5 - 2 tbsp.
Ajwain powder: ¼ tsp.
Papad khar: ½ tsp.
Oil for frying the fafda
Water: 1/8 cup less ½ tsp.
Salt as per taste

Method:
1. In a bowl take besan. Add papad khar, salt, and ajwain powder. Mix well.

2. Now add oil and mix well.

3. Add water and knead into firm dough.

4. Let the dough rest for few minutes.
5. Take the dough and knead again.
6. Make 8-10 equal parts of the dough.

7. Take one part and elongate it.

8. Now keep it on a flat surface and with the help of your palm stretch the dough as much as you can in one go.

9. With the help of a blade scrape it up nicely so that it doesn’t break.

10. Similarly, prepare the others too.
11. Heat oil in a kadai.
12. Put the prepared fafda into the oil and fry until crispy.

13. Take out on an absorbent paper.

14. They can be stored in an airtight container for 15-20 days.
15. Serve hot or cold with tea or a variety of chutneys.
16. Delicious “Fafda” is ready!

Tips:
1. When you knead the dough, check the consistency of the dough by pressing it under the palms and stretching it. If it is difficult to stretch then add more water.
2. If papad khar is not available, it can be replaced with baking soda.
3. Make sure the oil is piping hot before frying the fafdas.
4. Apply full pressure while stretching the fafdas. More the pressure applied, thinner the fafdas will be.

See you soon with a new recipe till then Happy Cooking!!!

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Bread Paneer Rolls

Bread Paneer Rolls step by step instructions:

These rolls are a party attraction. They are very tasty and can be made quickly. I cooked them on tawa/griddle. They can be deep-fried too.
I made these for the first time almost 5 years back and everyone at my home loved eating them. Since then I have been making these quite frequently.
I always make ghee (clarified butter) at home and many of you must be aware that milk and milk solids are the by-products of ghee making procedure. So, I make paneer (cottage cheese) from that milk and many times use it to make these yummy bread paneer rolls.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
White Bread Slices: 6
Paneer (Cottage Cheese): 100 gms (crumbled ~ 6-7 tbsp.)
Coriander leaves: 2 tbsp. (finely chopped)
Black Pepper: ¼ tsp.
Chaat Masala: 1 tsp.
Ghee: 1 tsp.
Salt as per taste

Method:
1. Remove the brown sides of the bread.

2. Flatten each of the bread with a rolling pin.

3. Mix together paneer, coriander leaves, black pepper, chaat masala, and salt. The mixture is ready.

4. Take one bread slice and moisten the edges with water.

5. Keep the mixture on one side of the bread slice and roll it tightly and carefully.

6. Similarly, make for the remaining bread slices.

7. Grease a tawa and heat it. Grease it well with ghee.
8. Keep the prepared rolls on the tawa and cook until brown from all the sides. Smear some ghee on the rolls while cooking.

9. Serve hot with tomato ketchup or green chutney.
10. Delicious “Bread Paneer Roll” is ready!

Tips:
1. Any bread can be taken as per one’s choice.
2. If the bread is too fresh then it will break while rolling. Hence, prefer to take a day or two days old bread.
3. If the bread is too old it becomes stiff. So, in this case, moisten the bread completely with water and then do the remaining steps.
4. They can be deep-fried too.
5. Try making "Bread Poha" from the leftover brown edges of the bread.

See you soon with a new recipe till then Happy Cooking!!!

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Dhokla Rajma Rolls

Dhokla Rajma Rolls step by step instructions:

This is one of my favorite recipe. It is very healthy and delicious too. Making the rolls is a bit tricky but with practice one can make perfect rolls.
I have stuffed boiled rajma (kidney beans) in the dhoklas.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Suji (sooji/semolina): ½ cup (80 gms)
Dahi (curd): ¼ cup
Water: ½ cup
Sesame seeds (til-white and black): 1 tsp
Salt as per taste
For the filling:
Rajma: 2 tbsp (boiled)
Onion: 1 tbsp (finely chopped)
Capsicum: 1 tbsp (finely chopped)
Black pepper as per taste
Salt as per taste

Method:
1. Mix together rajma, onion, and capsicum. Add salt and black pepper and mix well. The filling is ready.

2. Add curd to semolina and mix well.

3. Add water and mix well.

4. Let the batter sit for an hour.
5. Add salt to the batter and mix well.

6. Heat a steamer. Grease a plate. Take half the batter and add fruit salt to it. Pour this batter into the greased plate and put the plate into the steamer. Steam it until done. It will take around 4-5 minutes.

7. Let the dhokla cool for a minute.

8. Grease a cling wrap and sprinkle sesame seeds.

9. Carefully take out the dhokla and keep on the cling.

10. Spread green chutney all over dhokla and then keep rajma mixture on one side.

11. Now roll the dhokla carefully into a log, remove the cling, and then cut the log into small pieces.

12. Similarly, prepare for the remaining batch.
13. Serve immediately.
14. Delicious “Dhokla Rajma Rolls” is ready!

Tips:
1. Make sure the dhokla is warm while rolling otherwise the dhokla will break.
2. Always make very thin layers of dhokla which will enable smooth rolling of it.

See you soon with a new recipe till then Happy Cooking!!!

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