Kuttu Aloo Ke Pakore

Ingredients:

·      Kuttu Aloo Ke Pakore 1 cup kuttu ka atta

·      Ghee or vegetable oil for frying

·      1/4 cup finely cut coriander leaves

·      3 medium sized potatoes

·      1/2 tbsp black pepper powder

·      1/2 tsp vrat ka salt

Method:

·      Boil the potatoes whole till they are half cooked.

·      Add salt, pepper, and the coriander leaves to the kuttu ka atta and mix well. Mix water slowly to get a smooth batter without lumps.

·      Keep mixing the batter till it achieves a cream like consistency.

·      Cover it and set it aside for about 20 minutes.

·      When the potatoes are cool enough, take off the peel and slice each one into diagonal slices like French fries.

·      Heat the ghee or oil for deep-frying in a deep pan.

·      Make sure the heat is moderate and not very high.

·      Dip each potato slice into the prepared batter till the potato slice is covered fully.

·      Drop the potato slices into the hot ghee or oil one at a time.

·      Put in as many slices as your pan will accommodate but make sure they all are float on the surface of the oil without being bunched up together.

·      When one side becomes golden in colour, turn and fry on other side till golden brown.

·      Drain on tissue paper to remove excess oil.

·      Serve immediately with coriander chutney.

Singhara Burfi

Ingredients

• 1/2 cup Singhara Flour (water chestnut flour)
• 2 tbsp Ghee
• 1/2 cup Khoya
• 3/4 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom Powder

Method

• Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
• Transfer immediately to another vessel after frying.
• Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
• Mix cardamom powder and flour to it
• Set aside for cooling
• Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
• Remove the pan from flame
• Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
• Grease a plate and transfer the mixture to it
• Level it and let it cool
• When cool and set, cut into pieces, using a sharp knife
• The Burfi is ready to serve