Quinoa Pakora / Fritters

          Healthy bhi.....Tasty bhi......This is what I would like to say about these yummy Quinoa Pakoras. They are a perfect snack time recipe and can be had with any homemade chutney or hummus. Absolutely delectable, they can also be served as vada pav or made into a makhni gravy to be relished with pulao, jeera rice, plain biryani or any Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1 cup cooked quinoa (makes 14-15 pakoras)
• 2 tbsp. roasted chickpea flour
• 2 tbsp. rice flour
• 1/2 tsp. baking soda
• salt to taste
• 1/4 tsp. turmeric powder 
• 1/2 tsp. garam masala powder
• pinch of pepper powder
• 1 onion chopped
• 2 green chilies, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• few coriander roots, chopped
• 1 tsp. flaxseed
• oil to deep fry

          In a bowl mix all the above mentioned ingredients (except oil). Add water only if required. Refrigerate for a couple of minutes.

          Divide into equal portions and give a round shape to it. Heat oil in a pan and drop them gently in batches and fry on a medium flame till golden in colour. 

          Drain on a kitchen towel and serve with any chutney or sauce.

                        Mix all mentioned ingredients (except oil). Add water, if required &
                        refrigerate for some time. 

                    Divide into equal portions & give a round shape. Heat oil & fry till golden.

                               Drain on a kitchen towel .

                               Serve with any chutney or sauce. 

Mixed Dal Dahi Vada (Fried Lentil Dumplings in Spiced Yoghurt)

          A north Indian Delicacy, this yummy Dahi Vada or Dahi Bhalla is my all time favourite snack. In the South it goes by the name of Curd Vadai and minus the chutneys. They are not only light on the stomach but is also a nutritious and a healthy snack with the goodness of lentils. 

          The vadas are generally made of urad dal (split black gram lentil), but today I would like to share a mixed dal vada that I prepared for some variation. So get going and dish out this delectable snack and relish it in the comfort of your home with family and friends. 

• 1/2 cup mixed dal, soaked overnight
• salt to taste
• 1" ginger
• 2 green chilies
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. garam masala powder
• 1 tsp. flax seed
• pinch of baking soda
• oil to deep fry
• 1 cup yogurt, well beaten with some salt
• 2-3 tbsp. green chutney
• 2-3 tbsp. sweet tamarind chutney
• 2 tbsp. sev / bhujia
• 1 tbsp. chopped coriander leaves
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili powder

           Grind the soaked and drained mixed dal along with all the ingredients starting from salt to garam masala powder. Then add in the flax seed and baking soda. Mix the batter well.

          Heat oil in a pan and drop spoonful of the batter and deep fry them on a medium flame till light golden in color. Immediately drop them in cold water for a couple of minutes.

           Then squeeze out the water gently between your palms and keep them aside. This is to make the vadas soft and spongy.

          To serve - Arrange the vadas on a serving plate and pour the beaten yoghurt over it. Then drizzle some green chutney and sweet tamarind chutney. 

          Next sprinkle the sev, coriander leaves, roasted cumin powder, pepper powder and red chili powder. Voila!! Your Mixed Dal Dahi Vada is ready to be devoured. Bon Appetit!!

Dahi Bhalla (Fried Lentil Dumplings In Yoghurt - North Indian Style)

          A North Indian delicacy, 'Dahi Bhalla' or 'Dahi Vada' is an universal favourite. There are many versions to it. It is served in South India too but with a different name - 'Curd Vadai' minus the chutneys. My personal favourite, I can never get tired of it.

         They are not only light on the stomach, but is also a very nutritious and a healthy snack. It is basically vadas or dumplings made of soaked urad dal (split black gram), deep fried and served dunked in beaten yogurt. It is then garnished with green chutney, tamarind sweet chutney, coriander leaves, etc.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• pinch of asafoetida
• 1 cup yoghurt, beaten with some salt
• 1 tsp. coriander leaves, chopped
• 1 tbsp. aloo bhujia (opt)
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• salt to taste
• oil to deep fry

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tbsp. lime juice
• 1 tsp. ginger, chopped
• 1 garlic clove
• 1 green chilly
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

 For the Green chutney, grind all the following ingredients from coriander leaves to salt to taste with very little water into a paste. Keep aside.

          For the Tamarind chutney, mix together the tamarind paste, sugar, cumin powder and the chili powder along with some water. Keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth  batter by adding some water. Add salt and asafoetida and mix the batter well. This makes the vadas very soft.

          Heat oil in a pan. Take some batter on your palm and give it a patty shape. Slide them gently in the hot oil and fry on low flame till golden in cooler. Drain on a paper napkin and immediately drop them in water for 20 minutes.

          Then squeeze them between your palms and keep aside. Now to serve,  place the vadas on a plate and pour the beaten yoghurt over it.

          Then add the coriander chutney, tamarind chutney, roasted cumin powder and red chili powder. Serve, garnished with coriander leaves and aloo bhujia.