Puff – Spicy Mashed potato filling in crispy puff pastry sheets.

Hello Foodies,

Today I am sharing famous Gujarati snack – Puff. Puff is basically made with puff pastry dough filled with mashed potato filling. Making puff pastry is very time consuming and required so much patience. So, I tried this recipe with Phyllo pastry sheets and the dish turns out very good. I bought phyllo pastry sheets from my local grocery store.  Enjoy this quick and simple version of puff.

Recipe will serve 2

Ingredients:-

Phyllo pastry sheets – 1 pc (store bought)
Boiled and mashed potatoes – 4
Finely chopped green chilies – 3
Chopped onion – 1
Chopped coriander leaves – 4 tbsp
Red chili powder – ½ tsp
Dried mango powder/ amchur powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder - ½ tsp
Garam masala – ¼ tsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Asafetida – ¼ tsp
Oil – 2 tbsp
Melted salted butter – for bushing the sheets
Salt as per taste

Directions:-

1) Heat oil in a pan and add cumin and mustard seeds. When seeds crackled add asafetida.
2) Now add chopped onion and stir well until translucent. Add chopped green chilies and mix well.
3) Now add all above mentioned dry spices and salt and mix well.
4) Add mashed potato and mix it well with the spices.
5) Add chopped coriander leaved and again mix well.
6) Let the mixture cool down completely.
7) Phyllo sheets are very thin sheet and it dries out very quickly. So while working with these sheets always covers the sheets with wet kitchen towel.
8) Carefully place one phyllo sheet on your working surface and lightly brush it with melted butter.
9) Place another sheet on top of it and again brushed it with butter. I used layer of three sheets.
10) Cut the dough from center. We need to cut these sheets in strips. You can cut the layered sheet in your desired size of puff. I made one big sized puff and small puff also.
11) Take one strip and place 2 tbsp filling in this center of strip and start foling in a shape of triangle. (see the pictures for this steps)
12) Repeat the step with rest of sheets.
13) Now brush the puff with melted butter from both sides.
14) Preheat the oven at 350 degree F.
15) Arrange the puffs on baking try lined with aluminum foil.
16) Pop these puff for about 15- 18 mins or until golden brown in color.
17) Take out the puffs from oven.
18) Serve hot with tomato sauce.

Fafda Jalebi - Dusshera Special Post

Hello foodies,

Fafda Jalebi is must have Dusshera dish in Gujarat.  It is very popular and delicious dish. Reason behind this tradition is in Hindu Scriptures it is a ritual that any fast must end eating food prepared from gram flour (Besan). In scriptures it is written that Lord Ram loved a sweet called shashkuli (jalebi), whereas Lord Hanuman loved another dish made from gram flour.

Fafda is made with gram flour and some spices. It is served with sweet and tangy yogurt chutney. This time I made instant Jalebi batter at home. In short Jalebi Fafda is good sweet and savory combination.

Enjoy this festive season with this mouthwatering dish.

Recipe will serve 2

Ingredients: - For Fafda Dough:-
Gram Flour – 2 cup
Carom seeds – ½ tsp
Salt – ½ tsp
Papad khar/ Sodium bicarbonate - 2 tsp
Oil – 5 tbsp + for frying
Water – ½ cup

For Fafda Chutney:-

Yogurt – ¾  cup
Gram flour – 3 tbsp
Coriander leaves – 2 rbsp
Garlic cloves – 2-3
Chopped ginger – ½ tsp
Salt – as per taste
Sugar – 2 tsp
Water – ½ cup
Cinnamon stick – 1
Oil – 1 tbsp
Mustard seeds – ½ tsp
Green chilies – 2
Asafetida – a pinch

For Jalebi Batter:-

All-purpose flour (APF)/Maida – ½ cup
Corn flour – 1 tsp
Lemon juice – ½ tsp
Yogurt – 1 tbsp
Eno fruit salt – ½ tsp
Water – ¼ cup
Ghee/ Clarified butter – for frying
Yellow food color – 1 drop

For Sugar Syrup:-

Granulated sugar – 1 cup
Water – ½ cup
Cardamom powder – ¼ tsp
Saffron threads / Kesar – 3-4
Lemon juice – 1tbsp

Directions: - For Fafda

 

1) In a small bowl add water, salt and Papad khar. Stir well and set aside.
2) In a mixing bowl add gram flour, carom seeds and 5 tbsp oil. Mix well with the help of fingers.
3) Now add little water at a time and knead medium hard dough.
4) Let the dough rest for about half an hour. Now again knead the dough for 10 mins.
5) After half hour divide the dough in equal small lemon size balls and make one inch cylinder shape out of it.
6) You need wooden surface for making Fafda but here I don’t have the same. So I am using my chopping board.
7) Heat oil in heavy bottom pan.
8) Grease your hand with oil. Place one cylinder shape dough on chopping board and press it upwards with the help of your palm. We need to make long strip shape out of it.
9) Now take bread knife and grease it with oil. Place the knife on top of chopping board and sharply remove the strip from chopping board. You need patience and practice for making and removing the strip from chopping board.
10) Drop the strip into hot oil and fry it for 2-3 min. Repeat the same with rest of the dough.

For Fafda Chutney:-

1) In a bowl add yogurt, salt, water and gram flour. Whisk together and make smooth batter. Make sure there is no lump in batter.
2) Grind coriander leaves, green chilies, garlic clove and ginger in smooth paste. You can add little water while making the paste.
3) Heat oil in pan and add mustard seeds, cinnamon stick and asafetida.
4) Now add the paste and sauté it for 2 mins.
5) Now add yogurt – gram flour batter and stir well in mixture.
6) Keep stirring for 5 -7 mins unless you will get grainy texture.
7) Once mixture is boiling slow the flame and add sugar.
8) Mix well and let it cook for 3-4 mins on slow flame.
9) Serve hot with fafda.

For Sugar Syrup:-

1) In deep pan add sugar and water and let it boil for 5 – 7 mins.
2) Add cardamom powder,lemon juice and saffron threads,
3) Mix well and again boil it on slow flame for 4- 5 mins.

For Jalebi:-

1) Heat ghee /clarified butter in broad pan.
2) In a mixing bowl add APF, yogurt, corn flour and lemon juice. Mix well.
3) Now add water and make smooth batter. Add more water if needed.
4) Add yellow food color and mix well with batter.
5) Add eno fruit salt and mix well with batter.
6) Now pour the batter in jalebi maker.( I bought this from Indian Grocery store)
7) Now with the help of jalebi maker, make swirl shape in hot ghee and fry it until golden in color.
8) Once jalebi is fried completely dip it in sugar syrup for about 4-5 mins.
9) Repeat the same with rest of the batter.
10) Serve hot with hot fafda.

Fasting Platter - Navratri Special Post

Hello Foodie,

Today I am sharing fasting platter recipe – Fasting Platter. This platter includes Dry aloo sabji, Coriander chutney and rajgira (Amaranth flour) and singhara (water chestnut flour) masala paratha served with chilled yogurt. Enjoy this Navratri with this delicious Platter.

Recipe will serve 2

Ingredients: - For Farali Paratha

Rajgira(Amaranth ) Flour – ½  cup
Singhara (Water chestnut) Flour – ½ cup
Black salt /Rock salt – ¼ tsp
Bolied potato – ¼ cup
Ghee/ Clarified butter – 1 tbsp
Finely chopped green chili – 2 tsp
Cumin seeds – ½ tsp
Yogurt – 2 tsp
Chopped coriander leaves – 3 tbsp
Water – ½ cup
Oil – for shallow fry

For Dry Potato Curry:-

Boiled and diced potato – 2-3(big size)
Roasted and chopped peanuts – ¼ cup
Finely chopped green chili – 1 tbsp
Black salt/ Rock salt – as per taste
Cumin seeds – ½ tsp
Lemon juice – 1 tsp
Oil – 2 tbsp
Coriander leaves – for garnishing

For Coriander Chutney:-

Coriander leaves – ½ cup
Green chili – 2
Lemon juice – 1 tsp
Black salt/ Rock salt – ¼ tsp
Water – 3 tbsp

Directions: - For Masala Paratha
 

1) In a mixing bowl add all above mentioned ingredients except water and oil. Mix well
2) Knead soft dough using little water at a time and let the dough rest for 10 mins.
3) Divide the dough in equal parts and make small golf size ball out of it.
4) Make a round circle or round chapatis form these balls.
5) Heat the griddle. Shallow fry the paratha in little oil.
6) Serve hot.

For Dry Potato Curry:-
 

1) Heat oil in pan and add cumin seeds.
2) When the crackled add roasted and chopped peanuts ans mix well.
3) Let it cook for about 2-3 min.
4) Now add boiled and diced potatoes and black salt.
5) Mix well and let it cook for another 2-3 mins.
6) Garnish it with chopped coriander leaves.
7) Serve hot.

For Coriander Chutney:-
 

1) In a mixture jar add all above mentioned ingredients.
2) Add water and Grind it into smooth paste.