Sev Puri

From tarladalaal’s book:

Menu by smt kokila ben:

I came across these wonderful non fat recipes

thought to share it among you all:

Non fried sev:

Ingredients;

1 cup besan, 2tsp, lemon juice,1/4 tsp turmeric powder,1/4 tsp hing salt to taste:

combine all the ingredients and add enough water to make a semi stiff dough, lightly grease your hands and shape the dough into a roll, fill the dough into the sev press and press out thin strands onto a greased baking tray and bake in a preheated over at 200 degrees for 1 ½ minute to 2 minutes or till it turns light brown in color and becomes crisp, store in container and use it when required.

Tips by her: Ensure that u press out very thin sev so that it bakes faster and is crisper.

Non fried rasa vadas:

One cup urad dhall soaked, ¼ cup soaked chana dhal, ½ tsp green chillie and ginger paste, salt to taste, 1tsp fruit salt(optional)

Drain the dals and add the ginger chillie paste salt and some water and grind together in a mixie to a smooth vada consistency, keep aside.

Add fruit salt to the batter and mix well this will give the fluffy consistency.

Tie a muslin cloth on a vessel half filled with water and heat till the water boils.

Put spoonful of the batter on the muslin cloth at regular intervals and cover with a dome shaped lid and steam for 2 to 3 minutes.

Now keep this aside and make rasam as u would and pour into a serving bowl now add the vadas and serve immediately.

Her tips : microwave the vadas for 10 to 15 minutes for a quicker meal.

Non fried katchori:

For the dough, ¾ cup maida(plain flour), salt to taste

For the stuffing

1 cup soaked yellow moong dhal (split yellow gram)

¼ tsp cumin seed [jeera]

1tsp chillie powder

2tsp lemon juice

2tsp sugar

¼ tsp garam masala

salt to taste.

For the dough: combine all the ingredients in a bowl and add enough water and knead into soft dough. Divide the dough into 10 to 12 small portions and roll out each into thin puris. Cover with wet muslin cloth and keep aside.

For the stuffing: drain the dal, add 2 to 3 tbsp of water and pressure cook for 1 whistle. Drain and keep aside.

Combine the cooked dal, cumin seeds, chillie powder, lemon juice, sugar, garam masala and salt and mix well. Keep aside.

Divide into equal portions as the dough that is 10 to 12 roll into round balls and keep aside.

Take a puri and put a portion of the stuffing in the centre and seal the edges on top.

Give a round shape to each kachori by rolling between the palms.

Flatten the kachoris lightly using your hands.

Heat a non-stick pan and cook each kachori on a medium flame till brown spots appear on the surface.

Serve hot with coriander or mint chutney.

Tips by her: instead of cooking in a tawa you can bake them in oven for 7 to 8 minutes at 200 deg for more flavour add chopped raisins and cashew nuts etc.