Sattu ki kachori recipe


If you are from UP or Bihar you will know well what this dish is about. For people who don’t I’ll explain it further.

Health wise this sattu contains immense benefits on once health.

Benefits of Sattu-

Consume it daily for a glowing skin.

Helps in maintaining weight loss.

Gluten free

Gives instant energy

Increase appetite

Best health drink during summers to keep you hydrated know how to make sattu drinkSattu ka sharbat

What is Sattu made of?

Sattu is made from roasting black chana with the skin and grind it to fine powder use it by storing in an air tight container. Without sieving it.

A quick and easy kachori recipe, you can even make parathas out of this instead of frying.

So let’s get this yum recipe now

#sattukachori#purvanchaltadka#foodblogger

Sattu ki kachori

  • 1 cup sattu flour
  • 4 to 5 green chili finely chopped
  • 2 cup Chopped onions
  • Handful of coriander leaves
  • 1 tablespoon crushed garlic
  • 1 teaspoon ajwain/carom seeds
  • 2 teaspoon kalonji/ Nigella seeds
  • 3 teaspoon sauf/ fennel seeds
  • 2 tablespoon lemon juice
  • 1/2 tablespoon salt or as per taste
  • 1 tablespoon pickle masala (the one which you use daily)
  • 2 cup wheat/ refined flour
  • 1 teaspoon salt
  • 1/2 cup water or as per consistency For kneading the dough
  • 2 tablespoon oil for moyan
  • Oil for deep frying

Method

  • Make the dough first with the given ingredients, dough has to be soft
  • Now, heat a pan and dry roast ajwain, kalonji, sauf. Keep aside
  • Take a bowl add in chopped onions, garlic, green chili, coriander leaves, lemon juice, pickle masala, dry roasted seeds
  • Mix it well, now add in oil, salt and sattu flour
  • Mix this well ,check the salt or adjust accordingly
  • Stuffing for the kachori is ready
  • Keep a kadhai or wok with oil for heating
  • Meanwhile roll small size portion of the dough and stuff the sattu mixture, seal it ,press it flat and deep fry them.
  • Sattu kachori is ready for serving
  • Enjoy it with curd.

Aloo Puri


Struggling for lunch box recipes, don’t worry here’s a simple recipe for any lunch box be it yours or kids, everybody is going to love this. Making them is so simple and quick. Don’t have to bother with any sides here just eat them straight and you will love it.

This recipe or say puri has been my lunch box special and now the same goes with my kids. They prefer having them in their lunch or dinner as well and why not.

Making puri is simple we have to mix potatoes and flour together with some spices to make them taste more yum. So what are you waiting for head straight to the recipe card now

#purvanchaltadka #aloopuri#foodblogger

Aloo Puri

Ingredients

  • 4 to 5 boiled potatoes
  • 250 grams of wheat flour
  • 2 to 3 tablespoons of oil
  • 1 tablespoon salt
  • 1 teaspoon Haldi/turmeric powder
  • 1 teaspoon amchur powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon jeera powder
  • 1/2 teaspoon Kala namak
  • 1 teaspoon Kasuri methi
  • Water for kneading the dough
  • Oil for deep frying

Method

  • Take a mixing bowl mash the potatoes add the given spices with salt and oil
  • Mix everything well mixture gets a crumbly texture
  • Leave it for 15 minutes
  • Now add water little by little and knead a dough
  • The dough has to be hard, not sticky if sticky making puri will be difficult, so keep patience while adding water.
  • Let the dough rest for another 15 minutes
  • Heat kadhai with oil
  • Take small portions of the dough and roll it down to puri small circle in shape
  • Add in the kadhai and deep fry on both the sides, till light brown
  • Serve them hot with pickle or curd.

Laung Lata recipe


Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata

Ingredients

  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water

Method

  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Gulkand recipe/Rose Jam


Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.

Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.

Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.

My garden is filled with rose plant, so thought of making some gulkand and preserving it.

Rose petals should be fresh and no dark spots have to be on them.

Gulkand

What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe

Ingredients:

  • 1 bowl roses or 20 to 30 red roses
  • 1 cup sugar

Method:

  • Pluck the petals of roses
  • Wash and pat dry the petals
  • Take grinding jar and grind the petals or you can even cut them fine
  • Remove it in small bowl
  • In the same bowl take sugar
  • Measurements should be same of crushed rose petals and sugar
  • Now grind the sugar along crushed rose petals
  • Make a paste
  • Store it in a air tight container
  • Keep it in the sun for 2 weeks
  • After 2 weeks sundrying keep it in the refrigerator
  • Remember the more aged gulkand, the more best it is in taste.
  • You can use it fresh also, but I would suggest to use it after 2 months.
  • Hope you liked this recipe
  • Until then keep exploring…….

Mawa / Khoya Gujiya


Years may come go, it’s the festival and traditions that makes us go on with life. Celebration means good food , love and happiness. All festivals be it any in the world mean get together of some sort, but from past one year the term social gathering has become a curse for all, we all know and are going through this pandemic, we all are done with it but the virus is still there, so may be it’s kind of difficult but with hope in my mind every sunset has a sunrise to follow.

We can wait few more year to celebrate festivals like we did, earlier with all positive thoughts. Holi is here , as we can’t celebrate this , but we can cook all the sweets for our loved ones.

I am posting recipes here in hope that you can atleast cook and enjoy your day.

Gujiya

Gujiya is a very traditional dessert in North India. Holi and Diwali are incomplete with gujiya. If one has missed out gujiya in Diwali, making them in Holi is a must.

At at home gujiya is offered to Lord Krishna as Prasad and then one starts playing Holi.

What is Gujiya?

Gujiya is a sweet dumpling made of refined flour and stuffed with sweet mawa/khoya.

Alternate to Mawa/ Khoya

You can use Suji/ Rawa Semolina in place of mawa. Jaggery/ Gudd ki gujiya are also loved my everyone in our house. I do have a recipe if you might like Purvanchal recipes for more

Gujiya

Mawa/ Khoya Gujiya

Recipe

Ingredients you will need….

  • 200 grams khoya/ Mawa
  • 175 grams sugar (powdered)
  • 2 tablespoon sonth powder/Ginger powder
  • 1 tablespoon elaichi powder/ Cardamom powder
  • 75 grams dry fruit (powdered)
  • Ghee or oil for deep frying
  • 300 grams Refined flour
  • 2 tablespoon oil for shortening or moyan
  • 1 cup Water for kneading dough

Procedure..

  • Take a bowl add flour, oil and water knead a soft dough. Cover it with wet cloth and let it rest.
  • Take another bowl add khoya, sugar, dry fruit, elaichi powder and sonth powder. Mix this well. Taste the mixture and adjust sugar accordingly.
  • Stuffing for gujiya is ready and the dough also is ready.
  • Pull a small portion of the dough like lemon size and roll into a disc with the help of rolling pin.
  • Take the gujiya maker sprinkle some flour and place the rolled dough over it , add one tablespoon of the stuffing on the dough and seal it
  • Press the edges well so that the mixture doesn’t come out while frying.
  • Prepare all the gujiya in same manner and keep, cover it with wet cloth.
  • Heat kadai with oil and deep fry one to two gujiya at a time , till light brown in colour.
  • Khoya Gujiya is ready for serving.
  • Easy and simple sweet to make on any occasion. Hope you liked the recipe
  • Until then keep exploring…….

Khoya mixture

Sprinkle some flour on gujiya maker

Sprinkling flour on the gujiya maker helps the roll from sticking on it.

Bun Maska


Bun maska is nothing but bread butter, with a little twist here. This Banarasi Bun maska is one of the best bun I have had in my life, simple and sober.

Banaras has a very unique way of toasting their buns, the charred taste of the bun with dollops of butter applied on it makes one craving for more.

With my recent visit to Varanasi I did get the opportunity to taste all the famous stuff Varanasi is famous for. One of them is this Bun maska. To be frank this was my husband’s favourite and I use to wonder what is it…..now after tasting this Bun maska I am in love with it.

So thought of recreating the Bun maska which I had in Varanasi with you guys, so that you can enjoy if not possible to reach 😉

Let’s get the recipe

#purvanchaltadka #bunmaska#foodblogger

Bun maska

Bun Maska

Ingredients:

  • 2 burger bun or bread slices
  • Amul butter
  • Chaat Masala
  • Black salt/ Kala namak

Method:

  • First cut buns into two slice
  • Apply butter on both the sides of bun or bread
  • Place a grilling stand on fire
  • Keep the buns on them for the smoky taste
  • Turn them quickly to toast on both the sides
  • Remove from fire and keep on a serving plate
  • Apply generous amount of butter on the buns
  • Sprinkle chaat masala and black salt according to taste
  • Place the bun on one another
  • Toast them again on fire quickly
  • Apply butter on top of the buns serve them hot.
  • Bun maska is ready to be enjoyed the Banarasi way.
  • Whole of Purvanchal region enjoys their bun maska in this manner
  • Hope you loved the desi recipe
  • Until then keep exploring…….

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