Chatpata Potato Canapes Recipe
Chatpata Potato Canapes Recipe is an Indian flavoured canape food that spices up the taste buds with flavours of samosa. Prepared in no time and served as a bite-size snack, this can be one of the top listed recipes for you when you have unexpected guests at home. This recipe gets done with common ingredients in the kitchen as well. Serve Chatpata Potato Canapes Recipe garnished with mint leaves during evenings with masala chai.
Directions: To make Chatpata Potato Canapes Recipe, make the samosa flavoured topping first. Heat the kadhai with a little oil. Once the oil is hot, add cumin seeds and urad dal. Once the dal is golden and fried, add chopped curry leaves and red chilli powder paste, turmeric powder and asafoetida. Cook for a minute and add boiled and grated potatoes in it. Mix well. Add garam masala, salt, sugar, chaat masala and chopped cilantro. Mix well for another 1-2 mins and turn off the stove.Let it cool down a bit. To Assemble Chatpata Potato Canapes: Top up crackers with little dates and tamarind chutney, and top it up with the samosa flavoured topping prepared. Sprinkle coriander leaves/mint leaves on the and serve Chatpata Potato Canapes Recipe for appetiser or evening snack with masala chai.
Moong Dal Potli (With Baked Option)
Although we are sharing the deep fried version of this recipe, but if you want a healthier alternative, then you can also bake them. This is super easy to wrap stuffing once you get 2-3 dumplings done. Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor imli chutney or dhania pudina chutney.
Ingredients: 1-1/2 cup All Purpose Flour (Maida), 2 tablespoons Ghee, Salt to taste, Water as needed. For stuffing: 1/2 cup Yellow Moong Dal (Split), Asafoetida (hing) a pinch, 1 teaspoon Garam masala powder, 1 teaspoon Red chilli powder, 1 teaspoon Dry mango powder (amchur), 2 tablespoons Coriander Powder, 2 tablespoons Fennel seeds (Saunf) coarsely pounded, 2 teaspoons Cooking oil, 1 teaspoons Salt, 1-1/2 teaspoons Raisins, 1 tablespoons Slivered almonds
Directions: To prepare Moong Dal Potli Recipe (With Baked Option), take a big bowl, add refined flour, clarified butter and salt in it. Mix well. Now add enough water and knead the dough, cover and keep aside for 30 minutes. To prepare the stuffing, coarsely ground the soaked moong dal (without water)as shown in pictures. Now heat a nonstick pan, add 2 tsp cooking oil in it. Then add all spices, chopped almonds, raisins and grounded moong dal in it. Saute for 3 to 4 minutes (stir continuously). Now turn off the flame and transfer the mixture into a bowl. Now divide the dough into ten equal sized portions and roll into balls. Flatten them slightly with your palm to form discs. And roll out the discs into small pooris, then apply little water on edges. Now place 2 teaspoons of stuffing in the centre, form the pleats of the pouch. Evenly and carefully pinch together the edges of the puri to form pleats and complete them as a pouch shape. Now heat oil in a kadhai or deep pan, fry them on medium flame until they turn in golden brown in colour. Drain on a kitchen towel. Or for a healthier option, brush with oil and bake in preheated oven at 180 degrees Celsius arranged on a baking sheet for 18-20 minutes or until crisp and done. Remember to arrange each potli 2 cm apart from each other. Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor-imli chutney or dhania pudina chutney.
Spinach Oats Vada
Spinach Oats Vada Recipe is a healthy twist to otherwise deep fried vada recipe. By adding the superfood ‘Spinach’ and healthy oats, this is a simple recipe is shallow fried to avoid excess oil consumption. The taste negligibly differs in comparison to deep fried and is all healthy when shallow fried!
Ingredients: 1 cup Spinach Leaves (Palak) finely chopped, 1/4 cup Chana dal (Bengal Gram Dal) , boiled, excess water drained and mashed, 1 cup Oats, 1 Potato (aloo), peeled, boiled and mashed, 1 Onion , finely chopped, 1 teaspoon Red chilli powder , adjust, 1/4 teaspoon Turmeric powder (Haldi), 1/2 teaspoon Coriander Powder, 1/4 teaspoon Garam masala powder, 1 teaspoon Cornflour, Asafoetida (hing) a pinch, Salt to taste, Cooking oil to shallow fry.
Directions: To prepare Spinach Oats Vada Recipe, in a large mixing bowl, add all the ingredients given for making vada and mix well. (spinach, oats, mashed boiled chana dal, corn flour and spices mentioned). Shape them into thin patties and give an impression in the centre. Heat a pan with about a tablespoon oil and shallow fry the shaped vadas first on one side over medium flame, till they turn brown and crispy. Flip the vadas and fry them on the other side till they turn light brown. Drain them in a kitchen tissue. Serve these hot along with dhania pudina chutney and ginger tea.