6 Hours Prep Time:
Fresh Plain Curd (Yogurt): 2.5 Cup
Sugar: ¼ Cup
Milk: 1 Tablespoon
Saffron: A few strands
Pistachios: 1 tablespoon
Use Fresh curd for the recipe, otherwise it will be sour.
Place a strainer in a deep bowl. Place a clean cotton cloth or muslin cloth on the strainer. Pour the curd on the cloth and tie a knot in the cloth tightly. Leave the cloth on the strainer hanging over the bowl. Place the whole setup in fridge for 5-6 hours or overnight.
Take out the curd from fridge. You will get thick hung curd in the cloth and curd water in the bowl. You may discard the curd water or use it while preparing any gravy.
Transfer the thick hung curd in a bowl.
Heat 1 tablespoon milk in a small container.
Add saffron strands in the hot milk and mix well. Leave it for 5 minutes.
Add this saffron milk in the hung curd bowl.
Mix everything well to a smooth thick batter. Be gentle while mixing everything, otherwise curd will be watery and runny.
Garnish with pistachios and keep in fridge for minimum 30 minutes to set.
You may keep this in fridge for 4-5 days and serve as required.
You may add a pinch of cardamom powder (elaichi) and any dry fruits of your choice.
5 Minutes Prep Time:
15 Minutes Cook Time:
Boiled Potato: 6, medium size
Curd: 1/4 Cup
Water: 2 Cup
Vrat ka aata (Kuttu or Rajgira flour): 1 tablespoon
Oi / Ghee: 1 Tablespoon
Rock Salt (Sendha Namak): 1 ½ teaspoon or to taste
Black Pepper powder: ½ Teaspoon
Cumin seeds: ½ Teaspoon
Ginger: 1 teaspoon, finely chopped
Green Chili: ½ Teaspoon, finely chopped
Asafoetida (hing): 1 pinch
Peel the boiled potatoes and cut into small pieces.
In a bowl, whisk curd and water very well and keep aside. There should be no lumps.
Heat oil/ghee in a pan and add cumin seeds. After 30 seconds, add ginger, green chili and hing. Saute for 30 seconds.
Add Kuttu flour (vrat ka aata)
Roast in medium flame for 2 minutes.
Add Potato pieces, whisked curd and water, salt, black pepper powder.
Mix well and stir continuously in medium flame until the gravy starts to boil.
Let it simmer for 3-4 minutes.
Turn off the heat and serve with vrat ka paratha.
After adding whisked curd, you need to stir gently and continuously until it starts to boil. Otherwise Kuttu flour will not mix properly and leave uneven lumps.
You may make the recipe without curd as well. In this case, add 1 teaspoon lemon juice.
15 minutes Prep Time:
10 Minutes Cook Time:
Potato: 3 medium size
Ghee: 1/2 Tablespoon
Salt: 1 Teaspoon
Cumin seeds: 1 ½ teaspoon
Black Pepper powder: ½ Teaspoon
Red Chili Powder: ½ Teaspoon
Boil the potatoes. Peel them and cut into small pieces.
Heat ghee in a pan.
Add cumin seeds, after 30 seconds, add the potato pieces, salt, black pepper powder and red chili powder.
Mix well and cook for 4 minutes. Do not cover it.
Once all potatoes have light golden spot, turn off the heat and serve.
25 minutes Prep Time:
20 Minutes Cook Time:
6-8 cutlets Serves:
Ramdana / Samo seeds / Rajgira dana: 1 cup
Water: ½ cup
Boiled Potato: 2 medium sized, peeled and mashed
Peanuts: 1 tablespoon
Rock salt / salt: 1 ½ Teaspoon or to taste
Black Pepper Powder: ½ Teaspoon
Ginger: 1 Teaspoon, finely chopped
Green chili: 1 Teaspoon, finely chopped
Coriander leaves: 1 tablespoon, chopped
Lemon Juice: a few drops
Oil: ½ tablespoon to roast and as required to fry the cutlets
Mustard seeds: ½ teaspoon
Dry roast the peanuts and grind it coarsely. Keep aside.
Heat ½ tablespoon oil in a pan.
Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
Turn off the heat.
Transfer it to a bowl.
Wait for 10 minutes or till it comes to room temperature.
Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.
Heat a non-sticky tawa or pan.
Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
Cook flipping both sides until brown and crispy.
Take them on a kitchen napkin.
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