Karva Chauth is celebrated as a symbol of love for spouse.
This year, try these healthy snacks for your husband and lover. They are super tasty and easy to make.
Spiced Colocasia Patties
- 150 grams Colocasia root (Arbi)
- 1 Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Sugar
- 1 tablespoon Gram flour (besan)
- 2 sprig Coriander (Dhania) Leaves, finely chopped
- 4 tablespoons Breadcrumbs
- Salt, to taste
- Cooking oil, for frying
- Begin by cooking the arbi in a pressure cooker with 1/2 a cup of water for about 4 whistles.
- Simultaneously start prepping with the other ingredients and keep it ready.
- Once the arbi is cooked, mash all the arbi to a paste.
- In a mixing bowl, add all the chopped ingredients, spices, salt to taste and the mashed arbi along with besan and mix it thoroughly.
- Divide the mixture equally into a medium sized patty and coat it evenly with breadcrumbs.
- Heat a Non-stick flat-bottomed pan with enough oil to pan fry the patties. Place the patties and pan fry them on both the sides till it turn golden brown.
- You can relish the Arbi Cutlet (Spiced Colocasia Patties) along with Dhaniya Pudina Chutney.
Spiced Lotus Seed Patties Recipe
- 4 Potatoes (Aloo), boiled, mashed
- 1 cup Phool Makhana (Lotus Seeds), roasted, ground
- 2 Green Chillies, finely chopped
- 1 teaspoon Fennel seeds (Saunf), crushed
- 2 tablespoons Roasted Peanuts (Moongphali), crushed
- 1 Coriander (Dhania) Leaves, small bunch, finely chopped
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- Black Salt (Kala Namak), to taste
- Cooking oil
How to make:
- Begin by roasting the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.
- Mash the potatoes and add all the remaining ingredients in a bowl. Check the salt and spices and adjust to suit your taste.
- Shape the aloo makhane mixture into small cutlets and pan fry them in very little oil until golden brown on both sides.
- Serve your Makhana Aloo Tikki with Dhaniya Pudina Chutney to relish with teatime snack.
Gud ke Gul Gule
- 150 gm jaggery
- 1½ cup wheat flour
- 1 tsp fennel seeds
- 500 ml oil
- Salt to taste
- In a saucepan, melt the jaggery in a ½ cup of water. Pour it into a large bowl and let it cool down.
- Add wheat flour, little fennel, jaggery water to bowl and make a thick batter of the mixture. If needed, mix a little more water. Make sure you do not leave any lumps of flour in it.
- Cover and keep aside for half an hour.
- Heat oil in a deep-bottomed vessel. On a low flame, deep-fry the batter by gently dropping medium-sized portions (approximately of 1 tbsp each) until it becomes golden brown.
Spinach Samosa with Mozzarella Recipe
- Spinach puree 1 cup
- Refined flour (maida) 1 1/2 cups
- Salt to taste
- Carom seeds (ajwain) 1/2 teaspoon
- Ghee 3 tablespoons
- Oil to deep fry
- For filling
- Mozzarella cheese 200 grams
- Green chillies finely chopped 3
- Ginger finely chopped 1 inch piece
- Red chilli powder a pinch
- Garam masala powder 1/2 teaspoon
- Chaat masala 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Heat enough oil in a kadai. Knead together refined flour, salt, carom seeds, ghee and spinach puree into a stiff dough. Divide into small equal portions and roll into balls.
- Mix green chillies and ginger in a bowl. Grate mozzarella cheese into it. Add red chilli powder, garam masala powder, chaat masala and cumin powder and mix well.
- Apply a little oil to each dough ball and roll into small oblong puris. Cut each puri into half, dampen the edges and shape into cones.
- Stuff the cones with cheese mixture, bring the open edges together and seal. Slide gently into hot oil and deep fry till crisp. Drain on absorbent paper. Serve hot.
Yellow Moong Dal Chaat
- Readymade salted roasted yellow moong dal 2 cups
- Medium onions chopped 2
- Medium tomatoes chopped 2
- Small green cucumbers peeled and chopped 2
- Fresh coriander leaves chopped 3 tablespoons
- Lemon juice 2 tablespoons
- Chaat masala 1 teaspoon
- Salt to taste
- Tamarind chutney 3 tablespoons
- Green chutney 1 1/2 tablespoons
- Fresh coriander sprigs to garnish
- Put roasted yellow moong dal in a bowl, add onions, tomatoes, green cucumbers, coriander leaves, lemon juice, chaat masala, salt, tamarind chutney and green chutney and mix well.
- Transfer the mixture into serving bowls. Garnish each bowl with a coriander sprig and serve immediately.