Baghara Bhaat/Fried masala rice

Baghara bhaat as the names says it all is a quick way to finish your leftover my house its rare that rice is left but whenever this happens Masala bhaat is made and the first in queue is my husband 😂 plane rice is not liked by him.

Making Baghara chawal I learnt from my MIL as at my place this is not entertained, they don’t like fried chawal.This recipe belongs to her.

So without wasting any time, let’s get the recipe quick…

#purvanchalstadka #foodbloggers #foodphotograhy#indianfoodblogger#indiancooking

Baghara Chawal


  • 2 cup leftover rice
  • 2 onions chopped
  • 2 green chillies
  • Some curry leaves
  • 1 tablespoon rai/mustard seed
  • 1 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • Salt as per taste
  • 2 tablespoon Groundnut
  • 2 tablespoon oil
  • Coriander leaves for garnish
  • Chopped tomatoes for garnish


  • If you have kept rice in fridge it tends to get hard,so sprinkle some water and mash them.
  • Now,heat oil in kadhai
  • Add rai let it crackle
  • Add green chillies, onions
  • Saute it,add groundut
  • Add all the spices given with salt
  • Now add the mashed rice in it
  • Mix it well
  • Close the lid and cook for 2 minutes
  • Open give it a stir
  • Garnish with coriander leaves and tomatoes
  • Serve them hot with kadhi
  • Do check my moong dal kadhi recipe here Khatta Moong /Moong ki kadhi/How to make khatta moong
  • Do check my You tube channel as Purvanchal’s Tadka for the video

Chinese pakora/cabbage Manchurian

Its December time and Nagpur is shivering with 14 deg temperature and i am craving for something spicy and crispy. Which is quick to make also with available ingredients in the kitchen. So many conditions i have na😁i think every house wife will relate to it.its not always kids crave for some think crunchy even mother’s have that crave.And i wanted something Chinese, so what better way than to make these Chinese pakora or cabbage Manchurian. A loved street food by all, this has to do nothing with the Chinese cuisine at all, except for sauce used in it.the main ingredient used here is cabbage rest is your choice.

So lets get the recipe


  • 1 small cabbage finely chopped
  • 1 carrot grated
  • 1 tablespoon ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 1/2 tablespoon schezwan chutney
  • 1 tablespoon green chillies finely chopped
  • 1/2 tablespoon crushed black pepper powder
  • Salt as per taste
  • 1/2 cup maida /refined flour
  • 2 tablespoon cornflour
  • Oil for deep frying


  • Take a bowl add in shredded cabbage with grated carrots, soy sauce, vinegar, schezwan chutney, black pepper powder, grated ginger, green chillies
  • Mix well
  • Now add salt ,maida and cornflour
  • Mix it well
  • Without leaving any lumps in it
  • Now,heat a kadai pour in the oil
  • Once the oil is hit enough take small portion of the mixture and drop in the oil (you can use spoon also)
  • Deep fry till brown
  • Remove on kitchen towel so that excess oil goes off
  • Serve your cabbage Manchurian/ Chinese pakora with mayonnaise or schezwan chutney

Mix vegetable sabzi/Mix veg/how to make mix veg sabzi

Mix veg sabzi can be made according to one’s favourite vegetables available, there’s no rule for the vegetables used here.Use the one’s your family loves to eat the most or the one’s you want them to eat😀.This is a complete dry sabzi,Deep fried and to my surprise my kids really loved it,especially my daughter who hates veggie..Let’s get the recipe


  • 2 potatoes
  • 1 cauliflower
  • 2 capsicum
  • 1 carrot
  • 1/2 cup green peas
  • 2 onions finely chopped
  • 4 green chillies slit long
  • 1/2 tablespoon jeera (cumin)
  • 1 tablespoon ginger-garlic paste
  • 1/4 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon amchur powder
  • 1 tablespoon lemon juice
  • 1/2 tablespoon jeera powder
  • 1/2 tablespoon black pepper powder
  • 1/2 tablespoon cloves powder (just use your motor pestel)a coarse powder that’s what we want
  • 1 tablespoon salt
  • Oil for frying


  • Chop the vegetables long and blanch them
  • Strain and let the dry for some minutes
  • Heat oil in kadai and deep-fry the vegetables separately and remove on kitchen towel
  • Now,chop onions and green chillies long
  • In the same kadai,remove the excess oil n use it.Add jeera let them crackle add slit green chillies, saute
  • Add in onions and ginger-garlic paste and saute for a minute or till onions turn soft
  • Add haldi powder, coriander powder, red chilli powder, garam masala powder, jeera powder and amchur powder and saute till oil oozes out
  • Now add the black pepper powder and cloves powder with salt as per taste
  • Add in the deep fried vegetables and toss it well
  • Garnish with coriander leaves
  • Your mix veg is ready

Note: The whole taste of vegetable is in the black pepper powder and cloves powder, if you skip this ,taste won’t be as desired…

Aloo bhajiya/Aloo pakora/ potato fritters

Sliced finely and dipped in besan yummmm…I mean , this one bhajiya is my husband’s favourite. He prefers Aloo bhajiya than the kandha one….a very simple recipe, best when served hot.lets go in the making now….

Aloo bhajiya


2 potatoes (thinly sliced)

1 cup besan (chickpea flour)

2 tablespoon rice flour

1/2 tablespoon jeera (cumin seeds)

1/4 tablespoon haldi powder (turmeric)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

1/4 tablespoon ajwain (carrom seeds)

Salt as per taste

2 tablespoon oil for the batter

Oil for frying

Water for the batter’s consistency

Aloo bhajiya
Aloo bhajiya


Firstly wash and peel the potatoes well

If you have ,chip’s slicer well enough use them to slice the potatoes

If not ,then do slice it with knife thinly. Set aside in a bowl of water so that they don’t turn dark

Now in another bowl,take besan and rice flour,salt and all the spices with 2 tablespoon oil and mix with water,to a thick consistency

Heat oil in kadai,once it’s hot enough, take each slice of potato dip in the batter and fry in oil

Till light brown and remove it on the kitchen towel

Serve it with coriander chutney

Rice flour is used to make the bhajiya/ fritters crispy,if you wish it can be skipped

Wheat flour fryums/gehun ki kurdai

Fryums are any cereal based pellets that are deep-fried the one I am sharing today is a popular maharashtrian papad made out of whole wheat.This recipe is not easy as it needs a lot of muscle power in mixing the dough.Your hard work is paid off when you fry them and have with tea or your lunch..Summers are the time when some places don’t receive many vegetable in market,so have these fryums with your dal chawal.

My mother in law once had sent these to my mother and she just loved it…so whenever I am in Mumbai I make it a point to take them along.



1 kg wheat (gehu)

Salt as per taste


Soak the wheat in water for 5 days

And keep changing the water every day

Not less than 5 days as it takes time for the wheat skin to become soft


This is how the wheat will look after soaking 5 days

Now grind them into a paste (not fine )

Grind it with water

The next step will be of straining the pulp from the skin


Once it has been strained keep it for another 1 day to ferment

Cover it with cloth

The tricky process now,boil water with salt in huge pan (1/4 of the pan)

Once the water starts boiling start pouring the wheat pulp slowly by continuously mixing, till there are no lumps remaining and the dough is thick

While it’s still hot start filling the sev maker and give them shape on plastic sheet

Once the sheet is full with kurdai sun dry them for 2 to 3 days

When they have dried completely you can deep fry them.

Your gehu ki kurdai is ready, have with tea

While the wheat is soaked it gives a very foul smell,don’t worry once sun-dried and later fried this smell vanishes

Kanda bhajiya/onion fritters/pyaaz ke pakore

When one has kids In the house and they wanna eat something, you have to give them straight away, they won’t wait for rainy season or winter season…you might be thinking what am I trying to say..let put it this way

Mid summer ,Nagpur temperature is already 43 degrees and my kids wanna have kanda bhajiya (onion fritters)…so their wish has to be my you are kanda bhajiya with tea .I do avoid deep-fried food,but once in a while is ok



4 onions finely sliced long

2 cups besan (chickpeas flour)

1/2 tablespoon coriander seeds

1/2 tablespoon haldi powder (turmeric)

1/2 tablespoon ajwain (carrom seeds)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

2 tablespoons oil (to add in the batter)

5 to 6 green chilies finely chopped

4 to 5 curry leaves

Some coriander leaves

1 1/2 tablespoon salt or as per taste



Finely slice the onions long and mash them with your hands so that they break more even

Now add all the masalas given in the ingredients with the oil.Except salt

Give it a nice mix with hands so that masala is coated properly on the onions

I prefer less besan in my bhajiyas so have added in equal proportion, otherwise it’s only besan in our mouth ,one has search the onions (lol)

Now add the besan ,again mix it dry first,then water to a thick consistency and salt as per taste

Heat a kadhai on medium flame and take small portions with your hands and slide them in the oil

Once its set and starts getting the colour flip it on the other side

Keep stirring both the sides till golden brown in colour


Your piping hot kanda bhajiya/pyaaz ke pakore/onion fritters are ready to be served with spicy coriander chutney

Enjoy it in any season

Batata vada/aloo bonda/potato vada

Batata vada are very famous snack of Mumbai. Basically they are stuffed between pavs or bread.One can eat them without pavs also .This dish can be found locally every place in Mumbai. As it fills the tummy for a long time.mostly prefferd by office goers and students. As they are pocket friendly as well.This vada has the origin in Mumbai it self.Being a mumbaikar it’s one of my favorite snack to relish on.#ontheblog#foodblogger#indianfood



4 to 6 potatoes (boiled)

1 1/2 cup besan (gram flour)

1 tablespoon mustard seeds

4 to 6 garlic cloves

2 tablespoon green chili chopped

4 to 6 curry leaves

1/2 tablespoon haldi powder (turmeric)

Salt as per taste

2 tablespoon oil for tadka

Oil for deep-frying

Coriander leaves chopped


Boil the potatoes, let it cool

Peel and mashed potatoes

Now,heat oil in wok add mustard seeds let them crackle

Add green chillies and garlic, saute

Add curry leaves, haldi powder and salt ,saute till the raw smell of haldi is gone

Now add the mashed potato and mix well,let it cool down

For the batter

Take a bowl add besan,haldi ,Salt and water,mix into thick and pouring consistency

For the batata vada

Take small portions of the potato mixture and roll into balls

Dip into the besan batter and deep fry till golden in colour

Your batata vada or aloo vada is ready to be served with green chutney

Enjoy them hot

Vegetable cutlet/ how to make veg cutlet

A wholesome teatime snack .healthy as it has all the veggies that my kids otherwise would not eat…deep fried and served with coriander chutney. A good tiffin recipe for kids to indulge..lets see what goes in making..Food my way


1/2 cup chopped capsicum

1/2 cup chopped carrot

1-2 green chili finely chopped

1 tablespoon ginger grated

1/2 tablespoon haldi (turmeric)

1/2 tablespoon coriander powder

1/2 tablespoon red chilli powder

3 to 4 potato (boiled)

1 cup bread crumbs

Salt as per taste

1-2 tablespoon coriander leaves chopped

1/4 tablespoon amchur powder

Oil for deep frying

2 tablespoon oil

Method of making vegetable cutlet

Peel the boiled potato and mash them up

Add all the finely chopped veggies into the mashed potato

Mix grated ginger,haldi powder, coriander powder, red chilli powder

Add bread crumbs amchur powder and salt in it .with 2 tablespoon oil

Add the chopped coriander leaves and give it a nice mix

Mix it properly with your hands

Keep pan on medium heat and pour oil.

Meanwhile make cutlet out of the mixture, into a cylindrical shape or any shape you prefer

Deep fry them on medium heat ,adding two to three only at a time

Your vegetable cutlet is ready to be served with tomato sauce

Bedmi puri (stuffed urad dal puris)

Go through the lanes of Banaras you will find every where these puris and aloo ki sabzi as breakfast or lunch.A heavy breakfast is a good start for the day and nothing can beat the flavour of these puris served in donas (bowl made with leave)after eating bedmi puris ,I wanted to try them at home and there it is.wheat flour dough stuffed with urad dal a healthy stuff,though deep fried….lets see what goes in making this



1 cup wheat flour

1/2 cup urad dal (soaked for four hour’s)

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1 tsp amchur powder

1 tsp garam Masala powder

1 tsp ginger-green chili paste

1/4 tsp hing (asofetida)

2 tsp oil

Oil for deep-frying

1 tsp sugar

Salt as per taste


For preparing the dough:

Take wheat flour,Oil and salt in bowl and knead a dough out of it,let it rest for 15 minutes.

Meanwhile,grind urad dal into a coarse paste,with 1 or 2 tsp water only

Heat oil in Kadai,add hing and saute,add ginger-green chili paste and saute for a minute

Add,urad dal mixture in the kadai and fry

It will stick to the pan.keep scratching it

Now,add red chilli powder, coriander powder,garam Masala,cumin powder,amchur powder, salt and sugar.fry for 2 to 3 minutes by stirring it continuously. Let it rest,once done

Roasted urad dal for bedmi puris

Take small portions of the dough and roll it down into puris

Stuff urad dal mixture into the puris

Prepare all the puris in this manner.remember puris should be thin not like kachoris

Heat oil in a kadai and deep fry puris on medium flame till crispy, golden brown

Bedmi puris are ready to be served with aloo ki sabzi or curd

Serve it hot

Moongode/moong dal pakora

I have been a huge fan of this pakora ever since one of my aunt made me taste this…..being healthy and tasty,this recipe is all time favourite in my house

moong dal/lentil bhajiyas ,deep fried


1 cup moong dal (I have used with the skin)

2 tsp oil

1/2 cup onions chopped

3-4 green chili  (or as per taste)

2 -3 tsp coriander leaves

1 tsp chopped ginger

1/4 tsp ajwain (carom)

1/2 tsp haldi powder  (turmeric)

1/4 tsp coriander seeds

Salt as per taste

Oil for deep-frying


Wash and soak moong dal for 2 to 3 hours

Take a grinder,put moong dal,green chili, ginger,ajwain,haldi powder, coriander seeds and leaves and grind it to a coarse paste

Remove in a bowl add salt, oil and chopped onions

Mix it well with your hand

Let it rest for 15 minutes

Heat oil in a kadai,once it’s hot enough, take small portions of the mixture and drop it in the oil,gently let it fry on medium heat

Fry till golden brown in colour

Moongode are ready to be served with green chutney

Serve them hot only

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