February Issue

Quick Bites
RECIPE FOR DAY TIME SNACKS
Gujiya
Gujiya is the star dish of festival of colors, Holi. Gujiya is a
deep fried pastry with stuffing of Khuwa.
Vegetable
Pakoda
Veg Pakoda is one of the tastiest and easiest snack to make
INGREDIENTS
For the dough:
• 2 cups refined flour
• 1 cup butter
• Water to mix
For the filling:
• 1 cup khuwa
• 1 cup sugar
• 1 tsp green powdered cardamom
• 1 tbsp almonds - finely chopped
• Ghee for deep-frying
Recipe
For the dough:
a) Rub 1/4 cup ghee into the flour and knead into a stiff dough
with water.
b) Leave to rest for at least half an hour.
For the filling:
a) Saute the khuwa over medium heat till it looks slightly fried.
b) Take off the heat and when it cools, mix in the sugar,
cardamom and almonds.
c) Shape the filling into ovals about 21 cm length and 1 cm
thickness.
d) Make balls of the dough and roll out into thick rounds.
e) Take a round, wet the edges with water and place a piece of
filling over one half.
f) Fold the other half over and press the edges together to seal.
g) Either cut off the edge with a fancy cutter or make a design
by pinching and twisting all along the sealed edges.Make all
the gujiyas in this way.
h) Heat ghee in a pan and add as many gujiyas as fit in
comfortably.
i) Turn them over and lower the heat to medium. Fry till
golden brown on all sides. Lift out and leave to drain on
60 absorbent Versatile | MARCH-CHAITRA paper. 2018
Enjoy this delightful dessert with family and friends.
INGREDIENTS
a) 100g gram flour b) 3 medium onion
c) 3 medium potatoes d) Half small cauliflower
e) Salt f) 1 tbsp garam masala
g) 1 tbsp turmeric powder h) Chopped coriander
i) Cumin seeds j) 1 tbsp chilli powder
k) Water l) Oil for deep-frying
Recipe:
a) Heat up the oil in a pan with medium heat.
b) Slice the onion thinly and place in a bowl.
c) Peel and grate the potatoes into the same bowl. Chop
cauliflowers into very small pieces.
d) Sprinkle all the dry spices and freshly chopped coriander
into the bowl and then sieve in the gram flour. Mix together
using your hands.
e) Add a small amount of water a little at a time to create a
thick batter that coats all the vegetables. Squeeze the mixture
through your fingers to ensure all the spices mix through.
Do not leave the batter and vegetable mixture for too long
before cooking.
f) Test your oil is hot enough by dropping a little batter into
the oil. If it browns and rises immediately then it is ready.
Very carefully drop in spoonfuls of the mixture into the oil
and fry until golden brown.
g) Using spoon move the pakora around, be careful not to
overcrowd it.
h) Once golden brown and crisp remove from the oil and set
on some absorbent paper.