Namkeen Mathhari- Crunchy Fried Pastry

Namkeen Mathhariimage(12)

1 cup APF / Maida

2 tbsp Ghee/ oil

3/4 tsp salt

8-10 Black pepper corns broken

1/2 tsp Ajwain Seeds

1 pinch of love

1/4 tsp granulated sugar/ brown sugar

1/4 cup water or as needed

Oil to fry

Sift the flour in a mixing bowl, add salt and sugar

Add 2 tbsp ghee or oil in the flour and mix well, crumbling the flour with your fingers like short bread dough.

Add the Ajwain seeds and the broken Pepper corns, mix well.

take a bit of that flour and tightly close your fist, if the dough doesn’t fall apart in your fist, it is the right consistency, if it is falling out and not forming a tight bunch, you need to add a touch of more ghee or oil.

now sprinkle water little by little, and knead it into a firm dough. You do not need to use up all the water if you feel the dough had come together well and firm.

Divide it into equal lemon size balls, usually makes 10-12 depending on the size, you can make smaller if you like to have bite size pastry.

Flatten the dough ball between your palms, ready to fry.

Heat oil in a frying wok, release 2-3 patties at a time,

flip as soon as you see it changing color to a golden shade

Drain it by tilting it on the side of the wok, before scooping it out.

PS: I usually also add in whatever leftover Chivda/ farsaan/ shev, to give it a slight , texture, in that case do not add salt, as this mix already has some in it.

Let it cool and store in an airtight container.

serve with hot Chai or Coffee !





Indian Hash Browns/ Batata keis

Indian Hash Browns/ Batata keis10440829_864850690255733_7676378438784799216_n
2-3 large potatoes ( if using Idahos 1 is plenty 😂)
1 cup crushed roasted peanuts
2-3 green chilies chopped
2 tbsp oil
2 tsp cumin seeds
1/2 tsp salt
1/2 tsp sugar

1 Pinch of Love
1/2 a lemon (for juice)
Fresh cilantro to garnish
Wash and Grate the potatoes with skin, you can peel them if you don’t like the skin.
Crush roasted peanuts to a coarse powder
Heat oil in the pan
Add cumin seeds and bloom
Add green chilies
Add the grated potatoes
Stir well till the oil coats all strands.
Sprinkle the crushed peanuts
Stir and flip.
Add salt and sugar
Squeeze the juice of half a lemon uniformly
Stir and cover it with a lid.
Cook on low heat for 5-7 mins.
Stir once more.
Garnish with fresh cilantro
Add a pinch of love
Serve hot with yogurt !
Easy to make dish


A wholesome healthy meal in itself !
This dish was my grandmother’s favorite and mine too, still is ! 11755668_868936023180533_7848941689017307122_n
2 cups whole wheat flour ( regular roti attaa)
2 tbsp oil
1 tsp ghee
1 tsp black mustard seeds
1/4 tsp Hing ( Asafoetida)
1/4 tsp turmeric
3/4 tsp salt ( or as per taste)
1 cup water ( warm)
2 medium onions fine chopped
3-4 chopped green chilies
2 sprigs of Curry leaves/ kadhi patta
1 lemon for juice
Fresh cilantro fine chopped
Roast the flour on a low heat with the Ghee ( clarified butter) until golden brown and the flour looks crumbly
Take it out on a plate to cool a bit
Heat oil, add mustard seeds and let them bloom
Add diced chilies, kadhi patta, let it sizzle for a min and add Hing and turmeric
Keep 1/4 th of the chopped onions aside
Add chopped onions and stir for a minute,
Add the roasted flour and stir well until it all looks uniform.
Add salt, 1/2 tsp sugar and a pinch of love
Keep the warm water handy, stir that in from the sides.
Squeeze the juice of half a lemon
Cover it for 3-5 mins. Stir again.
Break it with a spatula while stirring.
Plate and garnish with raw fine chopped onion that was set aside. Fresh chopped cilantro and a lemon wedge.
It tastes even more amazing if you add a dash of plain oil on top of it.
Sometimes I add Jowari or Bajri flour or both( specially one which has lost its stickiness and you cant use it for Bhakri)

Classic Uppama

Classic Upama-
This all time favorite, instant snack, classic dish was also my launchpad into the culinary world, forced by my grandmothers.
1 cup fine Rava ( semolina)
1 medium onion fine diced11782397_875783222495813_124461850175308971_o
1 small red tomato (roma)
2-3 red chilli peppers
1/2 tsp grated ginger
1 tsp Urad Dal( butter lentils)
5-6 cashews halved
2 tbsp oil
1 tsp ghee
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
3/4 tsp salt
1 tsp sugar
1 pinch Hing ( asafoetida)
1 pinch of love
1/2 lemon for juice
2 sprigs of kadhi patta( indian curry leaves)
1 1/2 cup of warm water
Fresh cilantro for garnish
Fresh grated coconut 2 tsp
Roast the semolina and keep it aside
Heat oil in a thick bottomed wok
Add the Urad dal and let it fry till pinkish
Add the cumin and mustard seeds and let them bloom, add cashews.
Add the chili peppers, grated ginger,diced onion and fine diced tomato, followed by curry leaves.
Add hing and briskly stir once.
Add the roasted semolina and stirr well folding it outside in and bottom of the pan to up
Roast for 2-4 mins
Add salt and sugar, and pour the warm water from the sides, with one hand while stirring with the other. Smoothen the lumps if any
Make a indented well in the centre and drizzle the ghee in. Fold the mix on top of it
Lower the heat and cover the wok
Let it steam for 3-5 mins.
Stir once and squeeze the lemon juice on top, mix.
Plate it in a nice mound, with an upturned bowl
Garnish with fresh fine chopped cilantro and fresh coconut
You can also add crisp Sev on top if you like.

Bhutte Ka Keis

Bhutte ka Keis
A heart warming Malwa dish!
A Must Eat in the Indore itinerary.
4 large but tender Corn cobs
1 1/2″ fresh ginger root11822359_870108373063298_3254028367167254602_n
6-7 peeled garlic cloves
1 medium purple onion fine diced
4-5 green chili peppers
Fresh cilantro fine chopped( with the stalks)
1 lemon, juice of 1/2 a lemon
2 tbsp oil
1 tsp black mustard seeds
1/2 tsp Turmeric
1/4 tsp hing ( asafoetida)
1 pinch of Love
1/2 tsp salt
Break the cobs into halves and grate them on a medium hole grater
Pound the ginger garlic and green chilies coarsely
Heat oil in a thick bottom wok or frying pan
Add black mustard seeds and bloom them, add hing
Follow by adding ginger garlic and chilies, stir, immediately add the fine diced onion.
Flash fry for one minute and add turmeric
Add the grated corn and stirr well, add salt
Saute in open pan for 5 mins. Folding it briskly centre out to in.
This helps the excess moisture to evaporate faster.
When the mixture starts consolidating, lower the heat and cover the pan, let it cook for 4-5 mins.
Repeat folding it briskly again. Loosen the mix, by breaking it with a spatula in a quick chop/ shred movement
Squeeze the juice of 1/2 a lemon and stir once.
Add the fine chopped cilantro and a pinch of love. Serve hot with a lemon wedge
You can add a pinch of Jiraman or Chat masala if you like.
Using generic corn will always give the best results. Sweetcorn tends to linger the sweetish taste.


1/2 cup minced chicken
1 boiled potato peeled and mashed11755873_867006280040174_4235129953063035727_n
1/4 cup fresh corn kernels
1 medium onion fine diced
2 tbsp besan
1 tsp red chlli powder
1/4 tsp turmeric
1/2 tsp salt
1/4 cup fine chopped fresh cilantro
1 pinch of love
1/4 cup semolina ( for dredge)
Oil to shallow fry
Mix all the ingredients to a nice homogeneous mix.
Take a fist full lump of the mix and pat it on your hand. You can grease your palm with a drop of oil.
Shape the mix in a flat oval or round.
I usually point one end and broaden the other n indent the top to make a heart out of it
Take the semolina in a flat shallow bowl
Dredge the patty thru it very gently and lightly on all sides
Lift it out and pack it with gentle compression with your fingers
Heat a shallow frying pan with a light brushing of oil on medium heat
Slide in the patties and cover the pan. Cook 5 mins on each side on a tsp oil.
Garnish with cilantro
Serve with a chutney or ketchup


for bhalla- (dumplings)
1 cup Urad daal
1/2 inch fresh ginger root
1/2 tsp salt11173367_864945353579600_8913508873625740546_n
Oil to fry.
2 cups water for soaking the fried bhallas,
1 tsp ground black salt

For Dahi-
3 cups plain yogurt ( you can use Nancy’s plain yogurt or greek yogurt too)
1/2″ fresh ginger root fine grated
1/4 cup sugar ( no, the brown sugar doesn’t work)
1/2 tsp salt
1 tsp roasted cumin seeds powder
1/2 tsp red chilly powder

For tamarind chutney-
1/4 cup tamarind
1 cup jaggery
1/4 tsp salt
1 tsp coriander seed powder
Soak the Urad daal in hot water for 45 mins- an hour,
Remove water , add ginger & salt and grind to a coarse paste
Set aside
Whisk the yogurt and add the fine grated ginger, salt and sugar and give it one more whisk lightly, add half a cup of water if you like it a bit thinner.
Let it chill in the fridge till you prep the rest

Soak the tamarind in warm water for 30 mins. Crunch it with your fingers and remove the undissolved parts to gain a smooth paste. You can also run it through a grinder.
Add jaggery to the paste and cook on low heat, stirring all the time till jaggery melts.
Add chili powder, coriander seeds powder and salt, stir well.
Remove in a separate bowl and let it cool to room temp

Take two cups of water in a bigger bowl and dissolve th black salt in it.
Heat oil
Wet your fingers n palm, keep a tiny bowl in front of you to do that each time
Take a small amount of the urad paste, size of a golf ball and pat it flat on your damp palm
Slide it gently into the hot oil and fry both sides.
Strain it out and dunk in the salt water.
Pull out each bhalla and squeeze the water out by gently pressing it between your palms
Set aside in a bowl until all the bhallas are done
Now assembly is the easiest
Put 2 bhallas in a plate
Pour the dahi mix on top till it drowns the dumplings
Drizzle the tamarind chutney on top
Sprinkle cumin seeds powder and red chili powder
Garnish with fresh chopped cilantro and serve cold