Indrahar (Snack from Bagelkhand (M.P.)

 

          Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. I shallow fried them. You may deep fry them or just stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

        

            This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

             It is believed that this dish was prepared and offered to Lord Indra to please him. Hence the dish got this name from Lord Indra. 

             So go ahead and give this recipe a try by checking out the step by step pictorial recipe to prepare this regional snack. 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• salt to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

          Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Serve hot with tamarind chutney, green chutney or tomato sauce. 

  Blend the soaked lentils along with ginger, green chilies & some water into a paste.

Transfer it to a mixing bowl & add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light & fluffy.

                            Add baking soda & mix well. 

                           Transfer to a greased plate.

                           Steam for 20 minutes. 

                         Set aside to cool. Then cut into squares & keep aside. 

Heat oil in a pan & shallow fry or deep fry till golden brown in colour. 

                Serve hot with tamarind chutney, green chutney or tomato sauce. 

Bafauri

          This healthy steamed delicacy is from the State of Chhattisgarh. It is a lentil based snack recipe that is basically prepared with chana dal. However, I dished out this yummy appetizer with a mix of lentils. It turned out real yum. 

          It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. You may stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

          Not much is know about this particular dish. It is almost a lost recipe. I was lucky enough to come across this simple and easy to make dish in one of the face book groups and so decided to give it a try. 

          This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

• 2 tbsp. chana dal (Bengal Gram Lentil)
• 2 tbsp. urad dal (Split Black Gram Lentil)
• 2 tbsp. tuvar dal (Pigeon Pea Lentil)
• 2 tbsp. moong dal (Split Green Gram Lentil)
• 2 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves & roots, chopped
• 1/2 tsp. carom seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder

          Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonful of the batter on a greased plate and steam for 15-20 minutes.

          Set aside to cool before transferring to a serving dish. Garnish with chopped coriander leaves and enjoy these zero oil healthy small bites with tomato sauce or green chutney. 

Notes - 

          Alternatively, it can be stir fried in a little bit of oil with a tempering of cumin seeds and sesame seeds. Sauté for a few seconds and then switch off the flame. 

          Garnish with coriander leaves and enjoy with tomato sauce or green chutney.

                       Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding

                       very little water.

                                  In a bowl, mix the dal paste & all the other ingredients.

                                 Drop spoonful of the batter on a greased plate.

                                 Steam for 15-20 minutes.

                         Garnish with chopped coriander leaves &enjoy these zero oil healthy 

                         small bites with tomato sauce or green chutney. 

Panch Phoron Flavoured Stuffed Khandvi in Pressure Cooker - Fusion Style

          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves your time but is also hassle free. 

          I gave a slight twist to the original recipe by adding some panch phoron powder for a bit of a Bengali flavour. The end product was a simply amazing concoction of flavours. You can relish with a dash of kasundi as an accompaniment. So check out an easy step by step pictorial recipe to prepare this fusion Gujarati-Bengali style stuffed Khandvi.

• 1 cup gram flour
• 1-2 tsp. panch phoron powder (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
• 1-2 green chilies
• 1" ginger
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 tbsp. yoghurt
• 1 1/2 cups water
• 2-3 tbsp. yoghurt
• 1-2 tbsp. mustard oil

Tempering - 

• 2 tbsp. oil
• 1 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. sesame seeds
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 2 tbsp. kasundi to serve (opt)

            Grind together green chilies and ginger into a fine paste. Mix together besan, turmeric powder, panch phoron powder, salt and the ground paste.

           Add the yogurt, mustard oil and water. Whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, counter top or 
melamine plate (there is no need to grease).

           Sprinkle the coconut and coriander leaves.  After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate. Heat oil in a pan and temper with cumin seeds. Add the asafoetida and sesame seeds. 

          Toss well and switch off the flame. Pour the tempering over the arranged khandvi. Garnish with the remaining coconut and coriander leaves.

           Enjoy as a tea-time snack, breakfast or as an appetizer along with kasundi.

                 Grind green chilies & ginger into a fine paste. Mix besan, turmeric powder, 
                 panch phoron powder, salt & ground paste.

                   Add yoghurt, mustard oil & water. Whisk well so that there are no lumps.

             

                                Pour into a bowl & pressure cook for 2-3 whistles.
                          

                 Open the lid & immediately spread it on a steel plate, tray, corelle plate, 
                 counter top or melamine plate.

                                Sprinkle coconut & coriander leaves. 

                   After it cools, cut into strips with a knife or pizza cutter. Roll them from 
                   one end to the other & transfer to a serving plate. 

                  Heat oil & temper with cumin seeds. Add asafoetida & sesame seeds. Toss 
                  well & switch off the flame. 

                   Pour tempering over the khandvi. Garnish with remaining coconut
                   & coriander leaves. Enjoy as a tea-time snack, breakfast or as an
                   appetizer along with kasundi.

                  

Sambar Flavoured Stuffed Khandvi in Pressure Cooker

          Khandvi is a very delicious Gujarati savoury snack, best relished with green chutney. This involves a lot of stirring the batter till you get the desired consistency. So today let me share an easier method by cooking in a pressure cooker. This not only saves time but is also hassle free. 

          I gave a slight twist by adding some sambar powder for a South indian flavour. Then I served this delectable dish topped with some coconut chutney. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup gram flour
• pinch of asafoetida
• 1-2 tbsp. sambar powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• pinch of pepper powder
• salt to taste
• 2 cups buttermilk

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 cup fresh grated coconut
• 1/2 cup coriander leaves, chopped
• 3 tbsp. idli podi or as required
• 3-4 tbsp. sev / bhujia or as required
• 1/2 cup coconut chutney

          Mix together besan, turmeric powder, sambar powder, chili flakes, salt, asafoetida and pepper powder.

           Add in the buttermilk and whisk well so that there are no lumps.  Pour into a bowl and pressure cook for 2-3 whistles.

          Open the lid and immediately spread it on a steel plate, tray, corelle plate, countertop or 
melamine plate (there is no need to grease).

           Sprinkle the coconut, coriander leaves & idli podi. (Save some for garnishing).   After it cools down a bit, cut into strips with a knife or pizza cutter.

          Gently roll them from one end to the other & transfer to a serving plate.  You can also sprinkle some sev / bhujia. (Save some for garnishing).

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. saute for a few seconds and switch off the flame.

           Pour the tempering over the arranged khandvi.  Garnish with the remaining coconut, coriander leaves, idli podi and sev.

           Spoon in some of the coconut chutney over the khandvi.   Enjoy as a tea-time snack, breakfast or as an appetizer.

                     Mix besan, turmeric powder, sambar powder, chili flakes, salt, pepper
                     powder & asafoetida.

                               Add buttermilk & whisk well so that there are no lumps.

                               Pour into a bowl & pressure cook for 2-3 whistles.

                                This is how it looks after it is opened.

                     Immediately spread it on a steel plate, tray, corelle plate, counter top or 
                     melamine plate (there is no need to grease).

                    Sprinkle coconut, coriander leaves & idli podi. (Save some for garnishing)

                        After it cools down a bit, cut into strips with a knife or pizza cutter.

                      Gently roll them from one end to the other & transfer to a serving plate.

                           You can also sprinkle some sev / bhujia. (Save some for garnishing).

                                Then cut into strips & roll as usual.

                     Heat oil & temper with mustard seeds. Then add sesame seeds & curry 
                     leaves. sauté for a few seconds & switch off the flame.

                                Pour tempering over the arranged khandvi.

                        Garnish with remaining coconut, coriander leaves, idli podi & sev.

                                Spoon in some coconut chutney over the khandvi.

                                Enjoy as a tea-time snack, breakfast or as an appetizer.