Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!My recipe for Gujarati Dal is so easy and flavoursome. It’s a classic Indian comfort food recipe I make at least once every fortnight.

How to serve this Dal

While Gujarati Dal at weddings is usually a more filling affair, at home, it can be much more casual. I like to eat it as it is, with boiled rice and a dollop of plain set yoghurt. There’s something so satisfying about the hot and sour dal against the cold yoghurt. A touch of jaggery in the dal offsets the flavours so beautifully.

If you’d like to make a meal of it, try serving your dal with the following to create a Gujarati thali at home:

Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Check out this recipe

Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Check out this recipe

Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Check out this recipe

Key ingredients in Gujarati Dal

Oily toor dal (also called split pigeon peas, arhar or tuver), water, ginger, chilli, tomatoes, turmeric, kokum, salt, jaggery, coriander, ghee, cinnamon, curry leaves, star anise, cloves, asafoetida, dried chilli, mustard seeds, cumin seeds, peanuts, cashews.My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

What style of Dal should I choose?

For this type of dal, it’s best to use the oily style of split pigeon peas (toor/tuver/arhar). They are dried and coated in a slick of oil to preserve them for months, even years.This makes toor the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your dal!

Always wash dal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of toor dal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

How to make Gujarati Dal in a pressure cooker

To make light work of boiling dal, this recipe calls for a pressure cooker. I use a traditional pressure cooker with a whistle attachment. You can also use an Instant Pot or equivalent pressure pot.Place the dal in a pressure cooker along with 1L of water.

Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.

How to make Gujarati Dal without a pressure cooker

Fear not! You can still have your dal. Simply boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Gujarati Dal without onion and garlic

Since this is a wedding-style of Gujarati Dal, this recipe does not include onion or garlic. For various religious reasons, many people refrain from eating these two ingredients. Therefore the dal served at celebrations is almost always free from onion and garlic.

Types of Gujarati Dal

Dal simply refers to ‘pulses’. There are dozens of varieties of Gujarati Dal and each home will have a unique method of preparation for these variants. Eat these with rice, rotli, paratha or Let’s explore some of the most popular ones.

Dal Dhokli

Not only is Dal Dhokli a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked dhokli (a cross between a dumpling and pasta).

Gujarati Mug

Gujarati Mug is a simple dish of whole green mug (moong/mung beans). There are so many ways to prepare this protein-packed pulse. The Gujarati way uses just a handful of spices, ginger, chilli and sometimes tomatoes. I like to add lots of garlic! Perfect with a bowl of plain rice or black pepper paratha.

Mug ni Dal

This variety of dal is similar to the above, except it calls for split, skinless mug (moong/mung beans). The final result is creamier than the dish with whole mug and the appearance is more yellow in colour, since the green skins are removed.

Urad

Thick and creamy black lentils (of Dal Makhani fame) with simple spices. A traditional dish for Saturdays. Saturday represents the day of Lord Hanuman. Belief has it that he gathers his otherworldly strength from eating such lentils. Urad is packed with vitamins, protein and iron, so move over Popeye- Hanuman’s in town and he brings with him the strength of a thousand elephants and karahi’s full of Urad!

Trevti Dal

A combination of three types of lentils. Usually toor (arhar dal), chana dal and moong dal but the recipe can vary from cook to cook. I like to add split, skinless urad dal. Trevti Dal is creamy and thick, with a tempering of both whole spices and ground spices.

Gujarati Kadhi

I have mixed feelings about including Kadhi in this list, simply because it’s not technically a type of dal. However, most recipes call for besan (gram flour) which is a chickpea-based product, so I’ll let it slide!Yoghurt-laden Kadhi is almost always served in the same way as dal (with rice or as part of a thali). At most Gujarati weddings, the hosts will serve either Gujarati Toor Dal or Kadhi, not both.

Gujarati Wedding Dal recipe

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Gujarati Wedding Dal

Gujarati Wedding Dal, also called Gujarati Lagan Dal is an aromatic preparation of split pigeon peas, peanuts and whole spices. Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!

Course Main Course, Side Dish

Cuisine Indian

Keyword daal, vegetarian, wedding

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

For the dal:

• 200 g oily toor dal also called split pigeon peas, arhar or tuver
• 1.5 L hot water
• 1 tbsp grated ginger
• 2-3 green chillies finely chopped
• 200 g chopped tomatoes I use tinned
• 1 tsp ground turmeric
• 1 piece kokum or juice of two large lemons
• 1 1/2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the dal:

• 1 tbsp ghee
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 1 star anise
• 2 cloves
• 1 dried red chilli
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 10 peanuts whole
• 10 cashew nuts

Instructions

To cook the dal:

• Wash the dal in plenty of water. Drain and repeat twice more.
• Place the dal in a pressure cooker along with 1L of water. Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.
• Sieve the dal into a large bowl to ensure it’s of a flowing consistency. Set aside.

To temper the dal:

• Heat the ghee in a large, heavy-based pan. Add mustard seeds and allow them to crackle. Next, add the cumin seeds, cinnamon, star anise, dried red chilli, cloves, kokum, curry leaves, asafoetida, peanuts and cashews. Sauté over a low heat for 1-2 minutes, just until the cashews begin to brown slightly.
• Add the ginger and fresh chillies. Cook this for a further 30 seconds and then tip in the tomatoes. Add ground turmeric and jaggery. Stir well and allow the masala to come to a gently simmer. Stir all the time to help the jaggery melt in.
• Carefully pour in the dal mixture. Stir well. Add a further 500ml water and season with salt. Bring to the boil. Boil gently for 20 minutes. Stir frequently to ensure the dal doesn’t settle at the base of the pan. If you feel the dal is too thick, you can always thin it out with more water. The boiling extracts more flavours from the spices, resulting in a tastier dal.
• Garnish with fresh coriander. Serve hot with rice. For wedding vibes, I love this with a side of stuffed aubergine curry, farfar and poori.

Notes

What if I don’t have a pressure cooker?

Boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Other notes

• Dal will thicken on cooling. If making ahead, you may need to add additional water before serving.
• As dal boils, it will develop a skin on top. This is normal. Stir often to minimise.

How to freeze Gujarati Wedding Dal

This dal freezes particularly well. Place cold dal in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and reheat thoroughly before serving. You may need to loosen the dal with additional water to achieve a flowing consistency once more.

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My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

Pin this recipe for later! Gujarati Kadhi

If you like this, you’ll love my recipe for Matar Bhaat

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The post Gujarati Kadhi appeared first on Sanjana.Feasts.

This instant chilli pickle will forever be “Gujarati wedding pickle” in my eyes. The mustard seed-flecked chillies and carrots always have a place at the dinner table.

How to serve Athela Marcha (Instant Chilli Pickle)

This fresh and crunchy pickle is delicious as part of a larger Indian meal. At home, we serve it with daily vegetable curries, rotli and plain yoghurt.

On Sunday mornings I love it with a stack of freshly-made Gujarati Thepla and Masala Chai. Style it out and make a Thepla and Athela Marcha rollup, wrap style. It’s a snackable cigar of crunch and happiness!

How to prepare chillies for Athela Marcha

What are some other names for Athela Marcha?

Depending on your location, language and family preferences, you might know this pickle by different names. Some might include:

• Raiwala marcha
• Rai vara marcha
• Athela rai gajar
• Mirchi ki achar

This is by no means an extensive list. If you know this pickle by a different name, let me know in the comments below. I’d love to learn about your version!

The best chilli pickle with mustard seeds

Mustard seeds are a key ingredient in this recipe for Athela Marcha. They provide deep, warming heat and aroma.

What type of mustard seeds should I use Athela Marcha (Instant Chilli Pickle)?

Athela Marcha call for split, skinned mustard seeds, also known as rai kuria. They are available in most Indian food shops or online.

Rai Kuria, also known as Rai dal is mustard seeds with the skin removed, then split. Rai kuria are the main ingredient in making many Indian pickles.

To add mango or not to add mango?

My recipe for Athela Marcha includes raw green mango. My family’s East Africa ties have lead us to create a version of this Gujarati pickle with sour raw mango.

The combination of spicy chilli, crunchy carrot and mouth-puckering mango is simply irresistible.

If you’re not a fan of raw mango, simply add more carrots or chillies instead.

How to store Indian chilli pickle

Almost every ingredient in this pickle serve to aid preservation. Salt, turmeric, citric acid and oil being the core natural preservatives.

Once mixed, pile your instant chilli pickle into a sterilised jar and store it in the fridge. It keeps well for up to 3 weeks.

What can I use instead of citric acid?

Unless you cook Indian food or make a lot of your own preserves, I understand that citric acid might not be a usual store cupboard ingredient for you.

If you don’t have citric acid, don’t buy a whole bag just for the small amount needed in this recipe. Simply replace the citric acid in this recipe with the juice of 2 large lemons.

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In my experience, citric acid keeps the carrots and chillies crunchier for much longer than chilli pickle made with lemon juice.

Athela Marcha (Instant Chilli Pickle) recipe

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Athela Marcha (Instant Chilli Pickle)

Athela Marcha (Instant Chilli Pickle) is a Gujarati-style Indian chilli pickle. Fresh green and red chillies, carrot strips and raw mango make for an amazing condiment.

Course Condiment

Cuisine Indian

Keyword carrots, chilli, condiment, mango, pickle, vegan

Prep Time 25 minutes minutes

Servings 12

Ingredients

• 3 medium-sized carrots peeled and cut into batons
• 2 small raw green mangos cut into batons
• 15-20 mixed green and red chillies
• 40 g skinless split mustard seeds (rai kuria)
• 1/2 tsp asafoetida
• 2 tsp ground turmeric
• 75 ml oil any flavourless
• 1/2 tsp citric acid
• 1 1/2 tsp salt

Instructions

• Heat the oil until it's smoking hot. Allow to cool completely.
• In a large bowl, mix together the carrots and raw mango batons.
• Cut the stalks off the chillies. Slit the chillies lengthways down the centre but don't cut all the way through. If your chillies are large or thick, cut them into smaller pieces and then split lengthways. You can wear gloves if you like.
• Mix together the mustard seeds, turmeric, asafoetida, salt and citric acid.
• Fill the split chillies with the dry mustard seed masala. I use gloves so my nails don't stain.
• Add any leftover mustard seed masala, along with the filled chillies to the cut carrots and mango.
• Pour the cooled oil into the pickle. Use your hands to toss everything well.
• Pile the Athela Marcha (Instant Chilli Pickle) into a clean, sterilised jar. Cover with a tight-fitting lid. Refrigerate and enjoy within 3 weeks.

Pin this recipe for later!

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The post Athela Marcha (Instant Chilli Pickle) appeared first on Sanjana.Feasts.

What are Patra?

Patra are colocasia leaves we spread, stack, roll, steam and fry. Roll the leaves up tightly with sweet and sour tamarind paste and then simply steam, slice and pan fry with spices.

Here, you’ll find the most detailed guide to making homemade Patra. Follow my step-by-step recipe and learn the best tips and tricks for traditional Patra. Wait, how did we get this far without me asking what you call them?

What are some other names for Patra?

If Patra isn’t a name you’re familiar with, you might know these steamed and fried colocasia rolls as one of the many other names it goes by: Timpa, Alu Vadi, Pathrode or Arvi ka Pathrode, to mention just a handful.

What leaves are used for making Patra

Colocasia leaves. These stately, dark green leaves are famous for their beautiful heart-shape and marble-like surface. It’s because of this appearance that they’re known as “elephant ears”. I think they look like love hearts!

In Hindi, colocasia leaves are called arbi ke patte. In Gujarati, they’re patra na paan. If you’re from Maharashtra and Goa, you’ll know them as patrodo, patrode in Karnataka and patrodu in Himachal Pradesh.

What is Colocasia?

Colocasia is the plant from which we obtain the edible tuber, taro. Taro roots are starchy and similar in texture to cassava. Ultimately, the large leaves that grow from the taro plant are the leaves we need to make our delicious Patra (Timpa/Alu Vadi).

Patra recipe with spinach

You can make Patra with large spinach leaves if colocasia prove to be an elusive find. However, the final result will be different to the Patra here in this recipe. Be sure to find the biggest spinach leaves possible.

What do Patra taste like?

Patra are spicy, sweet and tangy. The predominant flavours come from tamarind, cinnamon, cloves and fennel seeds. The flavour of these rolls will snuggle your taste buds like a snuggly blanket. Chilli and jaggery work together to balance the warm spices.

The texture of the finished Patra is crispy and slightly chewy. The burnished brown surface adds the most wonderful caramelised aroma, while sesame and mustard seeds lend a welcome nuttiness. The whole shebang is quite the flavour blast.

Visual guide: How to make Patra

1. Clean and trim the colocasia leaves

2. Spread and stack Patra with tamarind batter

3. Fold and roll the colocasia leaves

4. Steam and slice the Patra once cool

How to serve Patra

You can pan-fry Patra with a tempering of seeds and spices for a crispy vegan and gluten-free Indian snack. They’re perfect with chai.

Enjoy these Patra warm or at room temperature. Indeed, a cup of masala chai is obligatory, not optional. Get your snack on!

Are Patra vegan?

My recipe for Patra is suitable for vegans.

Are Patra gluten free?

This recipe can be suitable for those who follow a gluten-free diet. Be sure to use pure asafoetida, not a blend. Many commercial brands include wheat flour which is not gluten free. However, if you don’t have pure asafoetida, simply leave it out of the recipe.

Perfect Patra (Timpa/Alu Vadi) Recipe

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Perfect Patra (Timpa/Alu Vadi) Recipe

The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect with chai.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword colocasia, farsan, gujarati, maharashtrian, patra, snacks

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Sanjana

Equipment

• Steamer or pan fitted with steaming basket
• Sharp knife
• Non-stick frying pan

Ingredients

• 5 large fresh colocasia leaves (arvi/arbi/taro leaves) available from Indian grocers
• 250 g chickpea flour (besan)
• 40 g rice flour
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp ground fennel seeds
• 1 tsp chilli powder
• 1/2 tsp ground cumin seeds
• 1 1/2 tsp salt
• 1 small pinch bicarbonate of soda (baking soda)
• 2.5 cm piece ginger peeled and grated
• 2 green chillies ground to a paste
• 5 tbsp fresh tamarind pulp (or 2 1/2 tbsp from concentrate)
• 100 g jaggery, melted in 60ml hot water or soft brown sugar
• 400 ml water

For the tadka:

• 3 tbsp sunflower oil or any cooking oil
• 1 tbsp mustard seeds
• 1 tsp asafoetida use pure for a gluten-free recipe
• 2 tbsp sesame seeds
• 10-12 curry leaves optional
• 2 tbsp fresh coriander leaves to garnish

Instructions

To prepare the colocasia leaves:

• Begin by wiping the colocasia leaves clean with a damp kitchen towel. Clean both sides thoroughly.
• Use a sharp paring knife to laterally remove the thick spine that runs down the leaf. Do not cut it out completely. Simply run the knife across the stalk to flatten it so it feels flat to the touch. Continue this process for all of the veins that branch out from the centre. This is an important step so take your time and ensure you trim off much of the thick parts. Once complete, the colocasia leaf should feel floppy when you pick it up.
• Repeat the trimming for all the leaves.

To make the batter:

• In a large bowl, combine the chickpea flour, rice flour, ground cinnamon, ground cloves, ground fennel seeds, ground cumin seeds, chilli powder, salt and bicarbonate of soda. Whisk to combine.
• Add the grated ginger, green chilli paste, tamarind and melted jaggery water. Slowly add the water, whisking all the time to ensure you remove as many lumps as possible. Continue whisking for 3-4 minutes until the paste is smooth, like a thick American pancake batter. Set aside for 10 minutes.

To assemble the Patra:

• Organise the colocasia leaves by size. The assembly process will begin with the largest leaves.
• Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface. Top with a large spoonful of batter. Use a rubber spatula, or your hands to spread the batter over the leaf, covering every inch.
• Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf. It should look a bit like a butterfly, the four corners resembling wings. Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again. Think of it like we're fattening up the butterfly.
• Once you've stacked all five leaves, cover the final with more batter.
• Fold one side of the leaves down to the centre. Repeat for the other side so the leaves meet in the middle. It should form a rough rectangle.
• Cover with more batter.
• Starting from the short side, begin to form a tight roll. Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking. You should now have a fat log.
• Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Patra:

• Place a metal ring inside a large pan. Fill the pan with around 3-4cm hot water. Place a greased metal tray on top of the ring and Put the Patra log on top. Make sure the water doesn't touch the tray. Cover the pan with a tight-fitting lid and steam the Patra over a medium-high heat for 25 minutes. Alternatively, you can use a conventional steamer.
• To test if the Patra are ready, carefully remove the lid from the pan and prick through the centre with a cocktail stick, like you would if you were testing the doneness of a cake. If the cocktail stick comes out clean, it's ready. Carefully remove the log from the steamer and allow to cool completely at room temperature.

To finish the Patra:

• Slice the cooled Patra into 1/2cm pieces using a sharp knife. If you prefer a lighter snack, you can eat them as they are without pan frying.

For the tadka:

• To pan-fry Patra the traditional way, heat the oil in a large frying pan. Add the mustard seeds and wait for them to finish popping. Add asafoetida, sesame seeds and optional curry leaves.
• Arrange the Patra slices in the pan and cook on both sides until golden brown and crispy all over. Remove from the pan and garnish with fresh coriander leaves. Serve warm or at room temperature with masala chai.

Video

Pin it for later! Perfect Patra (Timpa/Alu Vadi)

If you like this, you’ll love my recipe for Gujarati Khaman

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The post Perfect Patra (Timpa/Alu Vadi) appeared first on Sanjana.Feasts.

The delicate beans pair beautifully with bouncy dumplings (“Dhokli”) made from chickpea flour, turmeric and ajwain (carom seeds). Each little Dhokli has an indentation in the middle to catch the sauce, just as Orecchiette (the ear-shaped pasta) does.

Video: How to make Guvar Dhokli nu Shaak

What is Guvar in English?

Cluster beans. These long, flat beans are also called “guar”, “gavar” and “gawar” depending on regional language and dialect.

It’s a legume from which which “guar gum”, a commercial thickener (similar in application to xanthan gum) is extracted. You will find guar gum in anything from ice cream and baked goods, to salad dressings and soups. These beans are big business.

India produces around 80% of the world’s guvar and it’s especially popular in northern and western parts of the country.

How do you clean cluster beans?

It’s extremely simple! Once I bring a bumper crop of Guvar home I follow these steps:

1. Wash the cluster beans in plenty of cold water.
2. Dry them thoroughly in a clean tea towel.
3. Top and tail the beans.
4. Cut very long beans in half.

It’s important to note that young beans make preparation very simple as they don’t contain many fibrous strands.

What if you have mature beans?

If your cluster beans are more mature (large and wide), you can boil them until tender and then peel off the fibrous strands that run down the long edge of the beans.

In this recipe, I choose young beans and cook them from their raw state. If your beans are large and mature, you will need to add the pre-boiled and cooled Guvar towards the end of the cooking time.

How to cook Guvar

Cluster beans require a longer cooking time in comparison to other green beans. They can be slightly tough so be sure to cook them for an ample amount of time.

Guvar and Digestion

Important! Guvar can sometimes be difficult to digest so Ayurvedic teachings almost always advocate the addition of ajwain (carom seeds) and hing (asafoetida) alongside.

Don’t forget these two Guvar partners. They’re like the Spongebob, Patrick, and Squidward of Gujarati curry!

What is Dhokli?

Lightly-spiced wheat and sometimes gram flour dumplings. To put it simply, they’re thicker than most pasta shapes but not as robust as gnocchi.

Dhokli can be rolled in many shapes. From long strips, squares and diamonds, to discs, buttons and logs.

How you roll your Dhokli is down to personal preference and the type of dish you happen to be cooking at the time.

How to serve Guvar Dhokli nu Shaak

My preference is to eat this Gujarati curry with Rotli (chapati) and salad or simply with plain rice. I often eat Guvar Dhokli nu Shaak with a dollop of yoghurt and nothing more. Since the carbs are already there in the form of Dhokli, you really can just eat this one-pot wonder with a spoon.

The thickness of this curry depends on personal preference. for example, if you’re eating it with rice, ensure it has a little more sauce. If you serve it with Rotli, you can get away with evaporating some of the water off at the end.

How to make Gujarati Guvar Dhokli nu Shaak

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Guvar Dhokli nu Shaak

Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.

Course Main Course

Cuisine Indian

Keyword beans, curry, dumplings, gujarati, guvar, vegan

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 100 g chickpea flour (gram flour/besan)
• 50 g plain flour (all-purpose flour/maida)
• 15 g coarse semolina
• 1/2 tsp ajwain (carom seeds)
• 1 tsp crushed garlic
• 1/2 tsp chilli powder
• 1/4 tsp ground turmeric
• 1/4 tsp fine salt
• 1/8 tsp baking powder
• 2 tbsp oil (any cooking oil)
• 60 ml warm water

For the shaak:

• 400 g guvar (cluster beans)
• 2 tbsp oil (any cooking oil)
• 1/2 tsp ajwain (carom seeds)
• 1 1/2 tbsp tomato purée
• 1 tsp crushed garlic
• 1 tsp chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp asafoetida
• 1 tsp salt
• 1/2 tsp sugar
• 500 ml water
• 2 tbsp chopped coriander leaves to serve

Instructions

To make the Dhokli (Dumplings):

• In a large bowl, mix together all the dry ingredients (including garlic). Make a well in the centre and add 1 tbsp oil. Pour in the water and mix to form a shaggy dough. Use your hands to knead the dough for 5-6 minutes. It should be slightly stiff. Add the remaining 1 tbsp oil and knead it in to the dough. Cover and allow the dough to rest for 20 minutes.
• Once rested, divide the dough into two equal parts. Cover the portion you're not going to work on again so it doesn't dry out.
• Roll the dough into a long sausage shape. It should be around 2cm/0.7-inches in diameter.
• Cut the ends of the dough off and set aside. Now cut the trimmed log of dough into rounds, about 1/2cm thick. Roll the dough portions into rounds between your palms and use your thumb to make an indentation in the centre of the dough. They should look like little buttons. Set the aside and repeat this process until all the dough has been used up.

For the curry:

• Top and tail the guvar, cutting any very large beans in half.
• Put the Instant Pot on sauté/browning mode and place the in the pot. Add ajwain and garlic. Cook for 30 seconds and then quickly add the tomato purée. Cook the paste out for 1 minute. Next, add the chilli powder, turmeric, asafoetida, salt and sugar. Stir well to combine.
• Add water and bring to the boil.
• Throw in the trimmed guvar and stir to coat. It might seem watery but remember the dhokli will need water to cook properly.
• Once the guvar has been stirred, add the dhokli and give them a very gently fold. Don't stir too much or they will break.
• Place the lid on the pot and cook on high pressure for 17 minutes exactly.
• Carefully release the steam after the cooking time is up. Open the lid and stir well. The dhokli should be cooked through and the guvar tender. Place back on sauté mode to evaporate some excess water but not too much as the dhokli will continue to absorb the water as it sits. If you remove too much, the curry will become dry.
• Garnish with fresh coriander and serve.

Video

Notes

Alternative cooking methods

Cooking instructions for other conventional pressure cookers remain the same.

To cook this curry in a regular pot/pan, follow the same instructions as above but instead of pressure cooking, the curry will need to be simmered over a low heat for 35-40 minutes. Stir often to avoid sticking. Top up with water if necessary.

Freezing

This Guvar Dhokli is suitable for home freezing. Pack the cooled curry into an airtight container and freeze for 3 months.

I like to double the Dhokli recipe and freeze the raw dhoklis on a tray. Once solid, they can be packed into a container or freezer-safe bag to add to curries from frozen.

 

Pin it for later! Guvar Dhokli nu Shaak

If you love this, you might also enjoy my Gujarati Daal Dhokli recipe

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If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place.

What are Tindora?

Ivy Gourd. This member of the gourd family is usually no larger than the average pinky finger. It’s most popular in southern Indian states but is a common vegetable across Indian cookery.

The skin of Tindora is thin and the flavour very subtle. Inside, you’ll find lots of small seeds but far less moisture than most gourds. This means that once you cook the Tindora, they retain their crunch.

While it’s a popular ingredient in Indian cuisine, it’s important to note that Ivy Gourd is used in cuisines from Africa to East Asia and South East Asia.

What are the different names for Tindora?

Tindora is the Gujarati name for Ivy Gourd. They’re also known as Tendli (तेंडली) in Hindi, Dondakaya in Telugu and Kovai in Tamil. Almost every local community in India have their own name for this popular little gourd.

What’s a gourd?

Think courgette (zucchini), squash, pumpkins, cucumbers and melons). Tindora are firm to the touch and have a smooth, shiny surface.

How to choose Tindora in the shop or market

I have the fondest memories of choosing vegetables in the local Indian shop with my mother.

She would explain to me the difference between a fat aubergine and a skinny one, a limp okra and a firm one, and why we always choose the most slender roots of ginger.

To choose the best Tindora, you must look for small gourds, no larger than the average pinky finger. It should be very firm, with a shiny and smooth skin.

Try to choose Tindora with a pale skin. This indicates that they are young and tender. The fatter they are, the more likely they are to contain a large amount of seeds. This means they’re older and may be holding more water. This in turn, can make the Tindora bitter.

Are Tindora the same as Parwal?

Not quite. Tindora have a thin and smooth skin and rounded ends, while Parwal (pointed gourd) have a thicker, rougher skin and as the name suggests, pointed ends. They do however, come from the same family.

Tindora tend to be smaller in comparison to Parwal. The skin of Parwal is often scraped or peeled before cooking to remove some of the toughness. Parwal is a favourite in Punjabi cuisine.

What can I use instead of Tindora?

While Tindora are unique in their texture and shape, a similar result can be achieved using young courgette (zucchini). Cut them into 4cm x 1cm batons and cook in the same way as Tindora in this recipe.

Texturally, the final result won’t be exactly the same but the flavours will be a close match.

What’s the best way to cook Tindora?

With very little water. I find a quick shallow fry is the best way to achieve a deliciously tender, yet crunchy texture when it comes to Tindora. You can drain away excess oil once they’re cooked.

What type of corn should I use for this curry?

I use tinned because I always have a tin of sweetcorn in the cupboard. It’s what makes this curry the perfect weeknight dinner. If you have fresh corn, feel free to cook that and add it in. Indeed, frozen corn also works a treat.

Why do you add chickpea flour to this curry?

Chickpea flour (besan) gives this dish a dry finish. It’s a light dish served without sauce. I also love the toasted, nutty flavour the chickpea flour gives the curry.

Is this 30-Minute Tindora Curry with Corn suitable for vegans?

Yes, this easy curry is both vegetarian and vegan.

Is this curry gluten free?

My 30-Minute Tindora Curry with Corn can be gluten free if you leave out the asafoetida (hing). Why? Because wheat flour is a common additive in commercial brands of asafoetida.

Having said this, asafoetida in its pure form is naturally gluten free. If you happen to come across pure asafoetida, simply crush it in a pestle and mortar or grate using a microplane for an asafoetida that’s suitable for gluten-free cooking.

How to serve this easy weeknight curry

Serve this Tindora Curry with roti, phulka, paratha or rice. It’s lovely as it is for a low-effort midweek meal. Although you could kick things up a notch and serve this dish as part of a larger thali or tiffin.

Just add your favourite daal, raita, pickle and sweet dish to the spread. When I serve this as part of a big meal, I pair it with:

• Easy Palak Paneer
• Homemade Gujarati Rotli
• Daal Kachori
• Creamy Kesar Shrikhand

My essentials for this recipe

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make 30-Minute Tindora Curry with Corn

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30-Minute Tindora Curry with Corn

Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, gujarati, sweetcorn, tindora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g tindora (ivy gourd/tendli/dondakaya)
• 285 g cooked sweetcorn I used tinned but fresh or frozen are fine too
• 2 large fresh tomatoes, diced
• 1 tsp tomato purée
• 3 cloves garlic peeled and crushed
• 50 ml any cooking oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tbsp chickpea flour (besan)
• 1 tsp ground turmeric
• 1/2 tsp ground fennel seeds
• 1/4 tsp asafoetida
• 1 tsp Kashmiri chilli powder
• 2 tsp ground cumin & coriander seeds (dhana-jeeru)
• 3/4-1 tsp salt
• 1/2 tbsp unsweetened desiccated coconut optional

Instructions

To prepare the tindora:

• Wash the tindora well in cold water. Dry them in a clean tea towel. Top and tail the tindora, removing only a small amount of the ends. Slice the tindora in half lengthways and then into quarters in the same direction.
• Heat the oil in a large pan. Once hot, add the sliced tindora. Stir fry the tindora in the oil, stirring all the time until tender and very slightly golden. Don't overcook the tindora – they should retain some crunch. This will take 5-6 minutes over a moderate heat. Remove the tindora from the pan using a slotted spoon and drain in a colander or plate lined with kitchen towel. Set aside.

To make the curry:

• Remove all but 1 tbsp oil from the pan. Add the mustard seeds and cook until they pop and crackle. Once the dance of the mustard seeds subsides, turn the heat down to low and add the cumin seeds and asafoetida. Sauté briefly, about 10 seconds.
• Add the chickpea flour and sauté for a further 20 seconds. The chickpea flour will turn a few shades darker, rather like a light caramel colour and give off a nutty aroma. Immediately add the tomatoes and garlic. Cook for 1-2 minutes.
• Now add the dry spices: ground cumin and coriander seeds, ground fennel seeds, chilli powder, ground turmeric and salt. Stir well to incorporate all the dry spices. If the mixture feels very dry, you can add a splash more water to moisten and prevent the spices from burning. Be sure not to add too much water as this is a dry-style curry. Stir all the time.
• After 2 minutes, add the cooked sweet corn and stir, cooking over a moderate heat for 1-2 minutes. Next, add the cooked tindora and fold the sweetcorn masala into it so everything is well coated. Cook this for an extra 2-3 minutes to heat everything through.
• Garnish with fresh coriander and optional desiccated coconut. Serve hot with rotis, phulka, paratha or rice.

Video

Notes

• This curry is suitable for freezing. To freeze, pack the cooled curry into a freezer-safe container and cover with a tight-fitting lid. Freeze for up to 3 months. Defrost at room temperature and heat through until the curry is piping hot before serving.
• Store leftovers in an airtight container in the fridge. Consume within 48 hours.
• If you can’t find tindora, try making this curry with young courgette cut to the same size, about 4cm in length.

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If you like this, you’ll love my recipe for Matar Paneer Rice

Love Sanjana

The post 30-Minute Tindora Curry with Corn appeared first on Sanjana.Feasts.

This Indian rice dish is simple, comforting and utterly delicious. If you’re looking for something a little more traditional, skip the paneer.

You’ll need 10 ingredients. The dish is gluten free, vegetarian and so easy to veganise. What’s not to love?

Wait, what’s the difference between Gujarati-Style Matar Bhaat and Pulao?

Think of it this way: Pulao is the Hindi word for a rice dish in which you sauté rice in fat with spices, then add vegetables (or any protein of your choice). You then cover it with water and a lid. Finally, cook it until all the ingredients are fragrant and tender.

Gujarati-Style Matar Bhaat adopts this very same process. You could say it’s a type of pulao — just one that has its’ own name, history and repertoire in Gujarati cuisine. It’s a Gujarati treasure. We eat it with Kadhi (buttermilk cooked with spices and gram flour) and not much else.

How to serve Matar-Bhaat

You can enjoy it the Gujarati way — drowned in Kadhi, with a side of Khichiya Papad and raw onions. Or serve it as part of a large, thali-style meal. It’s a wonderful alternative to Jeera Rice when peas are in season.

Do I have to add peas?

Yes. It’s not Matar Bhaat without the matar (peas). You can opt for raw or frozen peas. If tender fresh peas in their pods are available, use them. There’s nothing quite like Matar Bhaat made with peas and their pods.

Do I have to add potatoes and paneer?

Not at all. If you’d like something more traditional, leave the potatoes and paneer out and add in more peas. I usually serve my Matar Bhaat with Kadhi as a one-bowl dinner which is why I like to bulk it out with some extras. Feel free to add any vegetables or protein you like.

What other vegetables can I add to Matar Bhaat?

Cauliflower, mushrooms, onions, peppers, courgettes and carrots are all great vegetable-based add ins.

How can I make a vegan version of this Gujarati-Style Matar Bhaat?

Simply replace the paneer for firm tofu (press it to drain excess water and pan-fry first). In place of tofu, you can also add cashews or peanuts. Swap the ghee for oil or your favourite plant-based butter.

Why do you add so few spices?

So here’s the key difference between Gujarati-Style Matar Bhaat and your average Pulao. Gujarati-Style Matar Bhaat is very delicate in flavour. It’s designed to carry the flavours of the sharp and tangy Kadhi you ladle on top.

Steaming hot, the two dishes eaten together are harmoniously sour, sweet, spicy and comforting. You’ll notice the absence of ginger, garlic, onions and chilli in this recipe — that’s because those ingredients would typically be in the dish you pair with the Gujarati-Style Matar Bhaat.

Let the flavour of the peas, and the fragrance of the Basmati rice shine.

My essentials for this recipe

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

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Gujarati-Style Matar Bhaat

My special version of Gujarati Matar Bhaat with super fluffy rice, fresh peas, potatoes and paneer. Serve it with Kadhi or as part of a larger thali-style meal. It's simple, comforting and utterly delicious. If you're looking for something a little more traditional, skip the paneer.

Course Side Dish

Cuisine Indian

Keyword gujarati, peas, pulao, rice

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 225 g long-grain basmati rice
• 250 g young peas in their pods (or peas without the pods)
• 225 g paneer diced (2cm cubes)
• 125 g potatoes peeled and diced (2cm cubes)
• 50 g ghee
• 2 tsp cumin seeds
• 5 cm stick cassia bark (or cinnamon)
• 10 curry leaves
• 1 1/2 tsp salt
• 550 ml hot water

Instructions

• Place the rice in a bowl. Wash it in plenty of cold water by gently swishing it with your hand. Be careful not to break the grains. Tip the water away and repeat another 2-3 times. This will clean the rice and also remove any excess starch for fluffy, separate grains.
• After the last drain, fill the bowl of rice with water once more. Add enough so the water level is 5cm above the surface of the rice. Allow to soak for 30 minutes.
• While the rice is soaking, prepare the peas, potatoes and paneer.
• To prepare the peas, top and tail them, also removing the long, stringy membrane that runs down the length (on both sides). Pop the pods open and remove the peas inside. Snap the top and pull downwards to remove the tough membrane from inside the pods. Do this for both halves. The pods and peas are now ready to cook.
• Peel and dice the potatoes in 1-2cm cubes (according to your preference). Place in a bowl and cover with plenty of cold water. Make sure they're all fully submerged. This will prevent the potatoes oxidising and turning brown. You can keep the skins on if you like.
• If you're using shop-bought paneer, cut it into 1-2cm cubes (according to your preference) and place it in a bowl. Pour hot water directly over the paneer until it's fully submerged. This will soften the paneer up beautifully. Skip this step if you're using homemade paneer.
• After the paneer has soaked for 10 minutes, you can drain it well (along with the potatoes) and fry them in oil or ghee if you like. However, I prefer not to brown the paneer or potatoes in this recipe.
• Melt the ghee in a large non-stick pan that has a tight-fitting lid. Once melted, add the cumin seeds, cassia bark and curry leaves. Sauté over a medium-low heat for 2-3 minutes to infuse the ghee with the delicate aromas of the spices.
• Drain the soaked rice well and add it to the pan. Sauté over a medium-high heat for 3-4 minutes. Fold the rice using a large spatula to ensure the delicate grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas.
• Very gently combine the rice, vegetables and paneer. Season with salt.
• Pour in 550ml boiling water and give everything a final mix. Bring to the boil.
• Cover the top of the pan with a piece of aluminium foil – it shouldn't be touching the rice. Place the pan lid on top of the foil and press it down to seal the pot completely.
• Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes has elapsed, switch the heat off and leave the pan as it is for 20 minutes. Don't uncover it, not even for a second.
• After 20 minutes, remove the lid and carefully remove the foil to allow the steam to escape. Place the heat back on high and cook for 3-4 minutes. This will crisp up the bottom beautifully.
• The final step is to give the rice a final toss and fluff up with a fork. You can check the potatoes are cooked through by piercing them with a fork. They should be tender.
• Serve immediately with Gujarati-style Kadhi or in place of jeera rice alongside your favourite curry or daal.

Video

Notes

• Pack leftovers away in an air-tight container. Store in the fridge for up to 48 hours. Reheat thoroughly before serving.

Pin it for later!

If you like this, you’ll love my recipe for Ruffled Vegetable Biryani

Love Sanjana

The post Gujarati-Style Matar Bhaat appeared first on Sanjana.Feasts.

The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience.

It’s Indian comfort food in a nutshell and a must-learn recipe if you’re looking to expand your repertoire of Indian bread beyond that of roti, naan and paratha.

If you can make Poori that rises like a balloon in hot oil, you’re a legend.

How to serve Puffy Masala Poori

Tear them apart and scoop up your favourite curries, both with sauces and without. My favourite accompaniment for Poori is Koru Bateta nu Shaak (a Gujarati-style dry potato curry).

However, I wouldn’t say no to a serving of Seeroh (semolina halwa) either. A cup of masala chai is mandatory with Poori in my home. We don’t make them often but when we do, they disappear within moments.

How to make Puffy Masala Poori: Video Tutorial

The best dishes to serve with Poori

Anything! I come from a Gujarati home, so simple vegetable curries are our forte. Growing up, I ate Poori with potato curry, Undhiyu (a mixture of seasonal Indian vegetables like aubergine, papdi, lilva, valor and muthiya. This is a very popular wedding menu combination in the Gujarati community.

Channa Masala. Either kabuli channa — white chickpeas or kala channa — black chickpeas marry well with Poori. A stir-fried dish of cabbage, carrots, mustard seeds and chillies called Sambharo is a mainstay, too.

My mother has always had a soft spot for cauliflower and pea curry with Poori. I can confirm that this combination is also supremely delicious!

Why is Poori a popular wedding food?

The shelf life is longer than that of other Indian breads. Rotli (chapattis), naan and paratha become stale after an hour or so. Poori are deep fried by their very nature.

The oil acts as a barrier, preventing them from turning hard and chewy when there are hundreds of people to feed and multiple dishes to prepare. You could say they’re an Indian caterer’s golden nugget.

How to store homemade Puffy Masala Poori

Poori can be kept in an airtight container at room temperature for 24 hours. They’re great the next day with masala chai. I always serve leftover Masala Poori at room temperature. Reheating in the microwave can make them super greasy!

Puffy Masala Poori: A helpful guide for delicious Poori

How to make Puffy Masala Poori

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Puffy Masala Poori Recipe

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Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Course Side Dish

Cuisine Indian

Keyword bread

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 40 poori

Author Sanjana

Equipment

• Deep pot or wok for deep frying
• Perforated spoon or slotted spoon
• Rolling pin

Ingredients

• 500 g whole wheat chapatti flour (atta)
• 50 g chickpea flour (besan)
• 30 g coarse semolina
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida
• 2 tsp fine salt
• 3 tbsp any flavourless cooking oil (I used rapeseed oil)
• 400 ml hot water
• Oil for deep frying

Instructions

To make the dough:

• In a large bowl, combine the chapatti flour, chickpea flour, semolina, turmeric, chilli powder, asafoetida and salt.
• Make a well in the centre of the flour mixture and add the oil. Pour the water in and stir with a spoon until a shaggy dough is formed.
• Once the mixture is cool enough to handle, use your hands to knead into a ball.
• Turn the dough out onto a clean work surface and knead for 8 minutes. It should be firm, smooth and elastic. Don't worry if the dough appears sticky at first, just knead well for the full 8 minutes. You can add a teaspoon more oil at the end and knead briefly if the dough feels very sticky. It will become less sticky as it rests.
• Transfer the dough to a bowl and cover with a damp tea towel. Rest for 30 minutes.
• Divide the dough into small portions and roll each one into a smooth ball. You can brush them with a little oil to stop a skin forming on the outside. Cover any dough you're not working with with a damp tea towel – we don't want it to dry out as this could prevent the poori from rising. Each portion should be about the size of a ping pong ball, weighing around 16g if you're using a scale.
• Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter.
• Heat the oil to 200°C/400°F.
• Roll out around 8 pooris whilst your oil is heating. I like to do them in batches like this if I'm making these on my own. If you have someone to help you, one person can roll whilst the other person does the frying. If you're not a quick roller, you can roll out fewer than eight as the surface of the poori shouldn't dry out.
• Use a rolling pin to roll the dough from top to bottom once. Give the dough 1/4 turn (90°) and then repeat rolling from top to bottom. Continue to turn and roll the dough in this way until you have a circle around 8-10cm in diameter, 1.5mm thick. Strive for an even surface.
• Fry the poori in small batches, taking care not to overcrowd the oil otherwise the oil temperature may drop. The oil should be smoking hot when you fry them. Carefully press the surface of the poori with a perforated spoon and use it to pour oil over the top too. This should encourage the pooris to rise. Once risen, turn the poori quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil.
• Place the poori on a plate lined with paper towels to absorb any excess oil.
• Repeat the rolling and frying process for all the pooris.

Video

Notes

• Ensure the oil is at a smoking hot 200°C/400°F throughout the frying process.
• If you need some time to roll the pooris between frying, turn the temperature on the oil down. Bring it back to the correct temperature before frying the next batch.
• Don’t use flour when rolling pooris. The high heat of the oil will cause the excess flour to burn, leaving your oil speckled with burnt flour. Use oil to prevent the dough from sticking to your board and rolling pin, if necessary.
• Don’t be disheartened if the pooris don’t all rise. Strive for an even surface and ensure the oil temperature is high. It comes with practice.

Storing Poori

• Poori are best eaten hot.
• If you have leftovers, keep them in an airtight container lined with kitchen towel. Store at room temperature and eat within 24 hours.

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If you like this, you’ll love my recipe for Paneer Kulcha

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Serve with chai for a tasty breakfast or snack. In Marathi they are known as Surali Vadi or Suralichi Wadi.

What is Khandvi?

Gujarati Khandvi (Patuli/Paturi) is a village-style rolled snack, resembling pasta in appearance but absolutely different in flavour and texture. It’s made with chickpea flour and yoghurt and is always served with a tempering of mustard seeds and curry leaves. Other additions to the tempering are chillies, sesame seeds and asafoetida.

Fresh coriander leaves and shredded coconut are the most traditional garnishes. The sound and smell of the smoking oil hitting the smooth surface of the Khandvi is etched into the memory of almost all Gujaratis.

Why we love Gujarati Khandvi (Patuli/Paturi)

I love Khandvi it because it requires very few ingredients to make and it’s also one of those rare Gujarati naasto dishes (tea-time snacks) that isn’t fried. As much as I adore Bateta Vada (fried spicy potato balls), I know it’s not a treat I’ll scoff every day. These on the other hand, I’d go for Khandvi any time, any day.

All you need are a few store cupboard ingredients, plain yoghurt and water. Simple.

What sets this recipe apart from the rest?

Learn to make delicious Gujarati Khandvi (Patuli/Paturi) and pick up some amazing grandma-style tips from me along the way. I’ll show you how to make a tasty batter that’s lump free and easy to spread.

What’s your magic ingredient?

Psst… Don’t tell anyone but I like to add a splash of coconut water to my Khandvi batter for another incredible dimension of flavour. However, this is a completely optional addition. Indeed, you can replace coconut water for the same measure of regular water without any problems.

How to serve Khandvi

Serve this comforting Khandvi either hot, cold, or at room temperature with your favourite chutney and/or masala chai.

What equipment do I need for making Gujarati Khandvi (Patuli/Paturi)?

Nothing too fancy. Here are some things I use:

• Stick blender or jug blender (it’s not imperative to have either of these – you can always use a hand-held whisk).
• Large saucepan. Any will work but a non-stick pan is handy.
• Hand-held whisk. Metal or silicone. This recipe requires the batter to be beaten/whisked during the cooking process. Note: If using a non-stick pan, it’s best to use a silicone spatula to avoid scratching the pan’s non-stick coating. If you only have a metal whisk, use a stainless steel pan and be sure to whisk well to avoid any batter burning on the base of the pan.
• Aluminium foil or 3-4 large stainless steel thalis for spreading the batter. If you have neither, use a smooth, clean kitchen surface. These will all need to be greased very lightly before spreading.
• Cling film (plastic wrap). Not imperative but used in my method of spreading.
• Silicone spatula or flat-sided wooden spoon for spreading the cooked batter.
• Rolling pin (not imperative but used in my method of spreading).
• Small saucepan (any) or tadka pan for the tempering.

Tips for making perfect Gujarati Khandvi (Patuli/Paturi)

Here are some things to bear in mind when making Khandvi (grandma style) as well as some new school tips to roll your Khandvi thinly and evenly.

• Use a blender for a smooth, cohesive Khandvi batter. Lumps aren’t wanted here. Wait, are lumps ever wanted anywhere?
• Cook the Khandvi batter in a non-stick pan, low and slow. It thickens pretty quickly so you want to give yourself time to get those pesky lumps out.
• Use a silicone spatula or whisk to stir when cooking the Khandvi batter.
• Pay close attention to the consistency of the batter. It’s ready when the batter no longer falls off the spatula when lifted and begins to set on the sides of the pan. Think peanut butter consistency. To check if the batter is ready to spread, you can spread a little bit over a steel plate or piece of foil, allow it to set for a few minutes and then see if it rolls up easily. If not, cook it a little longer.
• This one is super important… You need to work quickly! Khandvi batter doesn’t wait around. Once it reaches the right consistency, it must be spread very quickly. It helps to have your foil sheets ready on the work surface before you even start cooking the batter.
• A lot of recipes call for the surface of the foil or thali you’re spreading the batter on to be greased. Do this VERY lightly otherwise the batter is going to slide around and clump up like no man’s business. This will make it impossible to spread.
• To spread the khandvi, I use a silicone spatula. Once it’s spread as evenly as I can get it (and still hot), I cover it with a piece of cling film and then use a rolling pin to roll it as thin as I can get it, about 1-2mm.
• If you have one, use a pizza cutter to slice your set Khandvi – it’s so much easier and neater than trying to use a knife.
• This recipe is for traditional Gujarati-style Khandvi and uses plain yoghurt but here is a Vegan Khandvi recipe for my vegan friends.
• Finally, serve the Khandvi at room temperature simply by themselves, with masala chai or your favourite chutney.

Khandvi Troubleshooting

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Gujarati Khandvi (Patuli/Paturi)

Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.

Course Breakfast, Lunch, Snack

Cuisine Indian

Keyword chickpea flour, farsan, gujarati, yoghurt

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the khandvi:

• 140 g chickpea flour
• 220 g plain yoghurt
• 120 ml coconut water not coconut milk
• 120 ml cold water
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 1 green chilli very finely minced
• 1 tsp salt
• 3 tsp sugar
• 1/4 tsp ground turmeric

For the tempering:

• 2 tbsp sunflower oil
• 2 tsp mustard seeds
• 10-12 curry leaves
• 2 tbsp fresh or desiccated coconut
• 2 tbsp chopped coriander leaves

Instructions

To make the khandvi:

• Blend all the ingredients for the khandvi rolls together to make a smooth paste. I used a stick blender but you can also use a blender jar or whisk everything until there are no lumps.
• Place one large sheet of aluminium foil on a heat-resistant surface (about 1M long) and grease with oil VERY lightly.
• Pour the batter mixture into a non-stick pan and cook it over a low flame for 10-12 minutes, until it's the consistency of thick, smooth peanut butter. Keep stirring constantly to stop it from settling at the bottom and creating unwanted lumps. I find the best tool for this is either a silicone whisk or silicone spatula. Towards the end of cooking you will need to beat the mixture vigorously to maintain a smooth texture.
• Working very quickly, spread the cooked batter on top of the first sheet of foil. Spread it thinly and evenly using a silicone spatula. Place a piece of cling film on top. Use a rolling pin to roll the dough evenly between the cling film and foil. It should be 1-2mm thick. Allow it to set for 5 minutes.
• Carefully remove the cling film. Use a pizza cutter or sharp knife, trim away any scrappy, uneven edges (those are for you to enjoy). Slice the Khandvi into long strips, all about the same width (3-4cm in width and 12cm in length is ideal). Use your fingers to roll them up tightly. Repeat for all the Khandvi sheets and arrange on to a platter or plate.

For the tempering:

• Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Next, add the curry leaves and sizzle for 10 seconds. Pour this over the rolled Khandvi. Garnish with chopped coriander and grated coconut.

Video

Notes

• Serve the Khandvi at room temperature.
• Refrigerate in an airtight container for up to 3 days.

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What are Gujarati Dudhi Muthiya?

Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. The dumplings are then formed into log-shapes and gently steamed to lock in plenty of flavour and moisture. Once cooled, the cooked muthiya are quickly sautéed with sesame seeds and curry leaves to add that final dimension of flavour and a gorgeously crisp, golden texture.

How to serve Gujarati Dudhi Muthiya

These spicy dumplings are delicious at any time of the day, but for me, they’ll always be a breakfast favourite. You can also enjoy them for lunch or a tea-time snack. I know a handful of people who prefer them straight from the steamer without sautéing them first – perhaps a consequence of impatience over preference.

My favourite way of enjoying muthiya is with a steaming cuppa sweet masala chai and absolutely nothing else.

What flours are needed for making Gujarati Dudhi Muthiya?

There are a number of different flours you can use for making these steamed dumplings. I use a combination of chickpea flour, wholewheat flour and semolina. You could also add millet flour to these.

Why do you add semolina?

I add coarse semolina to these steamed dumplings as it gives them a softer texture in the middle and once they’re sautéed, a crispier exterior.

What if I can’t find dudhi?

Don’t have bottlegourd? Muthiya taste just as good when they’re made with courgettes, cabbage, carrots, peas, or even fresh spinach. Use your imagination and don’t be afraid to play with your food.

What type of rice should I use?

Any rice is fine to use for these. I used leftover jasmine rice for my batch today because it’s what I had in the fridge. The most important thing is that it’s cooked and cold. Basmati rice and khichdi are also popular additions to this dish.

Watch me make Gujarati Dudhi Muthiya

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Gujarati Dudhi Muthiya – How to make Gujarati Steamed Dumplings

Super tender vegetable and rice dumplings, first steamed and then sautéed with crackled mustard seeds, sesame seeds and curry leaves. These Gujarati muthiyas are my family’s favourite way of using up leftover cooked rice and veggies.

Course Appetizer, Breakfast, Lunch, Snack

Cuisine Indian

Keyword carrots, dudhi, dumplings, gujarati, leftovers, rice, snacks, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Steamer or large pan fitted with a steaming tray and lid

Ingredients

For the muthiya:

• 1 dudhi/lauki (bottlegourd) grated (about 400g)
• 1 large onion grated (about 250g)
• 3 large cloves garlic minced
• 1 large carrot grated (about 100g)
• 300 g cooked rice cold (any rice or khichdi is fine)
• 250 g chickpea flour (besan)
• 150 g wholewheat flour chapati atta works well
• 2 ½ tbsp coarse semolina
• 2 tsp chilli powder
• 2 ½ tsp salt or to taste
• 1 tsp turmeric
• 2 ½ tsp sugar
• 1 lemon juice only
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 50 ml oil (any flavourless) plus more for greasing the steamer trays and your hands

To temper the muthiya:

• 2 tbsp oil
• 1 tbsp mustard seeds
• 1 tbsp sesame seeds
• 10 curry leaves
• 1 tsp asafoetida
• 2 tsp kasoori methi optional
• 100 ml water
• 60 g tbsp chopped coriander to garnish

Instructions

• In a large mixing bowl, combine the flours, semolina, chilli, turmeric, salt, sugar, baking powder and baking soda. Add the dudhi, onions, carrots and garlic. Use clean hands to squeeze the vegetables to encourage them to release water. Keep squeezing until the mixture becomes dough-like in consistency. Do not add water as the vegetables will release plenty as you mix. Add the lemon juice and oil and combine well.
• One by one, roll into logs (you may want to grease your hands with oil first). Each log should be about 4cm in diameter. Place them onto greased trays that fit inside a steamer or large steaming pot. Leave room around each one as they will inflate slightly. You may need to do them in 2-3 batches if your steamer is small.
• Place a lid on and cook over a high heat for 20 minutes or until a skewer inserted into the middle of one comes out clean. Remove the basket from the steamer and allow to cool completely.
• Remove the muthiya from the steaming basket and allow to cool. Cut each log into 2cm pieces. Set aside.

To temper the muthiya:

• In a large non-stick pan, heat the oil and add the mustard seeds. Wait for them to pop, then add the sesame seeds, curry leaves, kasoori methi and asafoetida. Remove from the heat and allow to cool slightly. Add the water and the muthiya and sauté on a high heat for 15 minutes or so, turning every so often. Be gentle as too much tossing or stirring will cause them to break. When golden, remove from the heat and garnish with chopped coriander. Serve hot with chai and/or plain yoghurt and your favourite pickle.

Video

Notes

Dudhi Na Muthiya can be kept in an airtight container in the fridge for up to three days. Alternatively, freeze in a freezer-safe container for up to 3 months. Ensure the muthiya are cool before freezing or storing in the fridge.

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