Tikhat Mithachi Puri ( Spicy Puri)

Tikhat mithachi Puri (called in Marathi) is a spicy version of our favorite Puris. This is my father's favorite breakfast. He just loves how my mom makes this puri. Tikhat mithachi puri can also be a great tea time snack. I hope you also enjoy this dish as much as my family.

Ingredients:
2 cups wheat flour
1 tsp red chilli powder
3-4 green chillies
1 1/2 tsp cumin seeds
1/2 tsp haldi/turmeric
Oil for frying
Salt

Method:

1. Grind green chillies and cumin seeds together.
2. Mix following ingredients :                                                           Wheat flour, red chilli powder, green chillies- cumin seeds paste, haldi/turmeric, Salt 
3. Heat 2 tsp oil and add hot oil to above mixture.
4. Add water and knead hard dough.
5. Keep this dough covered for 20-25 minutes.
6. Make lemon sized balls of this dough. Roll them into small puris.
7. Heat oil in deep kadhai.
8. Deep fry puris when oil is hot. When puri puffs up on one side; flip puri to fry on other side. For puris to puff, tap it softly with spatula.

Serve hot with any chutney or pickle. Check out my post for shengdana/groundnut chutney. This chutney and puri makes a fantastic combination.

I am sending this to EC's Tea Time Snack Event.

Preparation time: 30 minutes

Tawa Pulao

Tawa Pulao is one of the famous street foods of Maharashtra. You will find it on many Pav Bhaji stalls in Pune,Mumbai. It is very tasty rice dish.On pav bhaji stalls it is done on same tawa of pav bhaji. Hence tha name 'Tawa Pulao'. If you seek something spicy, this is definitely the dish for you.

Ingredients:

1 cup rice

1 1/2 cup chopped mixed vegetables ( any combination of Capsicum, green peas, carrot, cauliflower)

3-4 green chillies ( You can also substitute chillies with 1 tsp red chilli powder)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tsp Pav bhaji masala

1/2 tsp garam masala

3 tsp butter

1 tsp jeera/ Cumin seeds

1/2 tsp turmeric

2 tsp finely chopped Coriander leaves

salt

oil

Method:

1. Cook rice with 1/2 tsp of oil. Adding oil makes rice granules separate. Spread cooked rice on a plate separating granules.
2. Heat non stick pan and add butter.
3. When butter melts add cumin seeds.
4. Add green chillies and finely chopped onion. Fry till it turns golden brown. Add ginger garlic paste and fry for a minute.
5. Add finely chopped tomato and fry till it becomes soft. Add turmeric.
6. Add all the mixed vegetables. Fry for a minute and cover the lid. Let this cook for 2 minutes.
7. Add Pav bhaji masala, garam masala. If you are using red chilli powder insted of green chillies, add red chilli powder. Add salt and fry for another 2 minutes.
8. Add cooked rice and mix well.
9. Garnish with coriander leaves and lemon juice.

This is my entry to Variety Rice Recipes event.

Preparation time : 15 minutes.

Tapioca/Sabudana thalipeeth

Sabudana thalipeeth is one of the most favorite dishes in Maharashtra. It makes a great, tasty breakfast. It is usually made during fasting (Upwas).  I remember in my childhood days I used to wait for Ekadashi ( festival on which we fast) so that I get to eat this tasty dish. :)

Sabudana khichdi is one more dish which you can make using same ingredients. Once I had bought sabudana of some new brand. I soaked it for making khichdi. But it became little bit sticky. If sabudana becomes more soft; its khichadi does not come out right. In such situation Thalipeeth is a perfect solution. I made its thalipeeth and it came out wonderful. :) This is one of many recipes which my mom taught me.

Ingredients:
1 cup sabudana
1 big potato peeled and grated
3-4 chillies
1/4 cup groundnut powder
1 tsp cummin seeds
oil
salt

Method:

1. Soak sabudana for 4-5 hours. You can also keep it overnight if you want to make this for breakfast. Add enough water to cover the sabudana. 
2. Make a paste of green chillies and cummin seeds.
3. Mix all the ingredients except oil. If mixture is dry, add little bit of water to make it moist. This way you will be able to pat it easily.
4. Take 2 tsp oil on tava/griddle. Make handful ball of the mixture. Pat it on tava. Make holes in it and put little bit of oil in holes.
5. Heat tava. Cover lid and cook for 2 minutes. Remove the lid and flip to bake other side. Roast on both sides till it becomes golden and crispy.

Serve hot with ghee.

Preparation time : 20 minutes.

Aloo Chana Chat

Street food is one of the important things I miss in US!!! I am a big fan of all the mouth watering chat dishes.Whenever I walk by any chat stall, I can hardly resist the temptation. Aloo Chana Chat is one such tasty,tangy and easy to make dish.

Ingredients:

1 cup kabuli chana soaked for 5-6 hours

4 medium sized potatoes boiled

1 onion finely chopped

1 tomato finely chopped

coriander leaves finely chopped

1 tbsp lemon juice

1 green chilly finely chopped

1 tsp chat masala

1 tsp red chilli powder

salt

Method:

1. Peel boiled potatoes and cut into small cubes.
2. Pressure cook kabuli chana.
3. When kabuli chana is hot add all the ingredients and mix well. It is this simple :)

Tip : You can also add mint/pudina chutney.

Preparation time : 15 minutes.

Cabbage Paratha

Cabbage is one of the least preferred vegetables for most of us. Many people avoid eating cabbage sabji for its smell. If you are not  a big fan of any vegetable the best solution is making Paratha :) Cabbage paratha tastes great and its very easy to roll. When I first started making parathas, rolling it was a challenge. But cabbage paratha is the most easy one.

Ingredients:
1 small cabbage grated
3 cups of what flour
1 tsp chilli powder
1 tsp dhania powder
1 tsp jeera powder
1/2 tsp garam masala
Oil/Butter/Ghee for frying
Salt

Method:

1. Mix salt and wheat flour. Knead the dough by adding water little by little. Make non sticky soft dough. Keep this dough covered for 20-25 minutes.
2. Add cabbage to heated pan. Fry for a minute.
3. Add chilli powder, dhania powder, jeera powder, garam masala and salt to cabbage. Mix well and fry for 4-5 minutes. Fry till this filling becomes dry.
4. Make sure filling is not mushy so that we can roll parathas easily. Let filling cool down for few minutes.
5. Take a handful of dough and roll it into a thick small roti.
6. Put some filling in the center. Bring all the edges of roti together so that it forms a flattened ball shape with all the filling covered properly.
7. Roll it into a round paratha applying flour as required.
8. Place paratha on heated griddle/tava. Apply oil/butter as per your choice. Cook on both the sides.

Preparation time : 30minutes