Indori Khopra Pattice | surti khopra pattice| vijay chat house indore khopra pattice recipe

When it comes to vegetarian street food from Indore,  you can't miss 3 street foods- Poha-jalebi, Baked samosa (bana hua) and Vijay Chat House's Khopra Pattice. Rest other things like Kachori, Samosa, Pani Puri, Bhutte ka Kees etc become secondary options. Indore is called the cleanest city in India and is situated in the Malwa Plateau region therefore the weather is moderate. Sometimes it is quite dry during the day, but evenings come with the splashing of fresh cold breeze, tempting people to spend more time on the streets and enjoy the street food. One hotspot of Indore for every Indori to not miss is the legendary Khopra Pattice by Vijay Chat House. These are inspired by Surti Pattice and are extremely popular in Indore. But for folks living outside the city, I have got the exact recipe so that you can make it yourself and relish it whenever you want. the only tip I would like to give is please follow the recipe as mentioned, do not add or skip anything (ingredient or procedure). This Khopra pattice is served with two types of Chutney- Dhaniya Pudina Chutney and Khajur Chutney. I will be sharing the recipe for these chutneys too. You can also watch the entire recipe video below.

(Though the Pattice is made without garlic, the green chutney has garlic. So all those watching the video recipe - my apology for adding garlic to the pattice.)

Let's begin with the recipe for Khopra Pattice. It is divided into two parts one is the stuffing and the other is the outer layering which is extremely important.

Ingredients for the Outer layer-  (Serves- 8-9 medium pattice)

4 medium-sized boiled potatoes (preferably steam the potatoes, and use big sized potatoes that are used to make chips. People living outside India use Baking Potatoes), freeze the boiled potatoes for an hour at least.

1/4 cup arrowroot powder (or 2tbsp maida+2tbsp rice flour)

1/4 tsp salt (use sendha namak or kala namak/black salt)
Tip- do not use cornflour, it will make potatoes moist and soggy.

Method- 

Mash the boiled potatoes, and make sure there is no moisture in them. You can use the pav bhaji masher or grater to mash/grate the potatoes. Add arrowroot powder giving it a nice mix. It becomes like dough, do not add salt at this stage as salt makes potatoes moist. Add salt just before we start stuffing the Pattice. Cover it and refrigerate it until the stuffing is ready.  

Ingredients for Stuffing- 

1/2 cup fresh coconut, grated

1/2 cup dry coconut (khopra), grated (you can use desiccated coconut here)

1 tsp green chilli paste

2 tsp grated ginger

1 tsp cumin

1/2 tsp salt (preferably send or Kala namak)

1/2- 1 tbsp powdered sugar

1 tbsp lemon juice

3-4 tbsp pomegranate

3-4 tbsp dry fruits nuts chopped (magaj aka melon seeds, kismis/raisins, cashew)

1 tsp khus khus (poppy seeds)

Method-

Firstly dry roast fresh grated coconut on a low flame. Mix it continuously to avoid it from getting burned or over-roasted. It takes about 10 minutes to roast the fresh coconut as it has moisture in it. Once roasted to perfection i.e; until the coconut becomes slightly dry and lighter in weight. keep this aside and allow it to cool. Meanwhile, dry roast the grated dry coconut or desiccated coconut. dry coconut needs less time than fresh coconut otherwise it will release the oil, which makes the stuffing taste like coconut oil. Roast for 5 minutes on low flame, once done keep it aside and cool it. 

Now, mix the above-grated coconut together, to this add the chopped nuts mentioned in the ingredients (do not add any other dry fruit or nuts to this), and add all the rest ingredients- cumin, grated ginger, chilli paste, khus khus, pomegranate, sugar, salt and lemon juice. mix everything well.  

Stuffing the Pattice-

Once the stuffing is made immediately start making the pattice. 

Remove the potato dough from the refrigerator and divide it into small equal balls. Apply little oil to hands while working with the potato dough. Now to stuff, flatten the dough into a small Katori/ bowl shape and stuff the khopra filling in it. Seal the pattice neatly without letting the stuffing come out. (stuff the way we stuff aloo paratha). 

In case you find it difficult to handle the potato dough apply little oil over it and then try to seal the pattice. make sure it is stuffed proper without leaving any air pockets, which makes it soft not crispy and also the pattice deflates after frying as there is an air pocket inside,  If stuffed well the pattice stays crispy for a longer time and retains its shape. 

Once all the pattice are stuffed cover them and immediately keep them in the refrigerator until we make the chutneys or approximately 15 minutes.

Frying the Pattice-

For frying use only and only Groundnut/Peanut oil. 

You can use refined sunflower oil if you don't find groundnut oil. 

Heat sufficient to moderate temperature oil for deep frying. Now to check the exact temperature, take a small piece of potato dough and add it to the oil. Now if the potato dough takes about a minute to float on the surface that means the oil is heated to moderate temperature.

Immerse 2-3 pattice at once and fry it on medium flame till it floats on the surface and turns golden. (actual sunherara rang)

Once fried immediately serve with the chutney. 

Recipe for Green Chutney-

 

If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING!

Indori Baked Samosa aka Veg Puffs (how to make puff pastry sheet)

[click the above pic to watch step by step tutorial video]

Aloo Puffs/Baked Samosa/Veg Puffs call it by any name but puffs are one of the most favourites street food or go-to snacks. Puffs take us down memory lane when we used to have puffs in the school/college canteen. This used to be a birthday treat. Every city in India has its way of preparing Puffs ~ Indore I can tell is known for sev, namkeen and it's most popular BAKED SAMOSA that too "bana hua". It means aloo puff served with ketchup, onions and sev 😋😍. 
And if you wonder how it is made, take a look at the recipe video or go through this recipe, follow the steps and you can make beautiful flaky, crispy puffs at home. 
This is a no-fail recipe. I have learned from the bakery workshop. But trust me that learning tour in one of the most popular bakeries in the city made me experience both the best and worst time in the kitchen. Best because I could learn small tips and tricks and also learned the baking techniques. And worst because I could see how unhygienic the entire premises is.
Ok! So now without any further ado let's jump to the recipe. A puff sheet is made with 4 ingredients and in just 4 simple steps. 

Ingredients - 

1 kg Maida (white flour)
50g + 375g Margarine 
3-4 tsp salt
Ice cold water to knead the dough
2 tbsp Carrom seeds (Ajwain)*optional

Method-

Step1- 
a- mix maida, 50g margarine, salt and ajwain. mix all the ingredients well. Now add ice cold water to knead the dough. 
b- Dough should be stiff. And knead for a good 3-4 minutes
c- apply oil on the dough, cover it and allow it to rest for 15 mins
Step-2
a-After 15 minutes roll the dough into a big sheet of 1cm thickness. 
b- now apply 375g of margarine over the entire sheet. 
Make sure margarine is kept at room temperature. It should be soft and pliable. If by any chance margarine is a bit hard keep it under sunlight for 10 minutes. And then you can use it. Do not melt it or microwave the margarine.
c- spread the margarine evenly over the entire sheet. Do not miss even a single corner. 
Step-3 
Now cut 3 strips. Two layers of equal width and third a bit bigger in size. 
Roll the first strip, place the rolled strip over the second strip. Now roll it again. Make sure to close it from the sides. Place this roll over the biggest strip and roll it. This process helps to create the layers for puff. 
Step-4
Now roll this into a centimetre thick sheet again.  And fold this sheet-like an envelope. Fold-in from all four sides bringing it to the centre.  That's the final step to create the layers. 
Now roll it lastly again into a cm thick sheet. 
Cut the desired shape. 
To make veg puffs cut square, to make puff biscuit cut small rectangles, to make cream roll cut thin long strips.
Now for the filling for Baked Samosa or Aloo Puffs 
Heat oil in a pan, add mustard seeds, asafoetida, crushed chillies, fennel, peas, chopped mint leaves, turmeric, coriander powder, tamarind paste, salt and boiled potatoes. (Watch the video to see the entire process)
 Stuff the above potato filling in the puff sheet. 
Bake these also puffs at 200 degrees for 20 minutes.
 To make Indori style Bana hua samosa, open the aloo puff add ketchup, chopped onions and sev. Serve it got and enjoy this lovely homemade samosa.
Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Kojagiri Poornima / Sharad Poornima

This full moon day of Ashwin month (Hindu calendar month) is marked as the end of Monsoon season (Varsha Ritu) and the commencement of Sharad Ritu i.e. Winter Season. It is the Harvest festival of Hindus. Lakshmi the goddess of wealth is significantly worshipped on this day. It is supposed to be the birthday of Goddess Lakshmi.  This day concerns with the observance of the Kojagara Vrat which is performed under the moonlight. In Maharashtra, it is a big event. Family and friends gather on the terrace. We get small idols of Shiv-Parvati aka Bhula Bai and Bhulo Ji. A small jhaki (decoration) is made to attract kids. Very importantly litres of milk is boiled. It is then kept under the moonlight. Traditionally, we all have Kesar Doodh (saffron milk) and Rice Flakes (fresh harvest) for Prasad. 

Kesar Doodh

Why is this full moon day so special? Does this day even have logic or it is just a tradition followed by generations?

Scientifically, on this day the earth and the moon are very close to each other. Thus the rays from the moon that we receive or absorb are very good for the nourishment of the soul and body. That’s the reason people are awake entire night to celebrate this day under the moonlight. (Our festivals definitely have some logics)

Now some may ask- what is the significance of Bhula Bai (Parvati) and Bhuloji (Shiv) on this day?

In the month of Bhadrapad (Hindu calendar month) Parvati along with Lord Shiva goes to her parents' house. She stays there for a month. And on this full moon day of Ashwin month, she comes back with Lord Shiva and her child Kartikeya. It is considered as the celebrations of the homecoming of these three. That’s why we get idols of Bhulo Ji Bhula Bai and her baby Kartikeya sitting in her lap. That might be a reason for the eldest child been honoured this day.

 It is the biggest attraction for kids. As a child, I have seen my mother and the other elderly ladies of the house decorating it with the fresh harvest of Sugar cane, rice flakes, Amla (Gooseberries), Tulsi. We also worship Goddess Tulsa this day.  To stay awake everybody sings devotional songs or either play games. Traditionally Bhula bai songs are sung in Maharashtra to celebrate her homecoming. I remember few lines of it- 

“Sharad Ritu ala anand amhala zhala”,

“Adkit jau khidkit jau khidkit hota batta, Bhulo Ji na mulga zhala nav thevla Datta”

All of these are fun songs.

These traditions are still alive in some parts of India. Whereas, some people are left with the fade memories of this day.

Yesterday my family came together virtually (on WhatsApp) to celebrate this day. Everybody shared the audio clips of the Bhula bai songs in their voice and photographs of celebrations on the family WhatsApp group.

I loved their enthusiasm. We all managed to celebrate it virtually. That made me nostalgic; I was lost in my childhood days when we used to celebrate it on our terrace.

You may have some similar memories too. Drop-in your comments and share your stories of Kojagiri with us. 

May Goddess Lakshmi bless you with good health, wealth and happiness!
 For my friends who can understand Marathi- Here is small information shared by my Aunt on how they used to celebrate.

🌹🍀🌿🌱🌴गुलाबाई गुलोजी🌴🌱🌾🌷🌹👪

पूर्वी च्या काळी मुलींना बाहेर जाण्याची सोय नव्हती ,त्या वेळी त्यांना त्याची कला सादर करायला मिळावी व त्यातून मनोरंजन पण व्हावे या हेतू ने पारंपरिक सण साजरे होत असत. आमच्या लहानपणी आम्ही गुलाबाई व गुलोजी शंकर पार्वती चे रूप, असे मुलीं मिळुन भाद्रपद पौर्णिमे पासून ते कोजागिरी पौर्णिमे पर्यंत स्थापना करुन रोज संध्याकाळी त्याची पूजा, गाणी,आरती व प्रसाद असे करत होतो. काही ठिकाणी यालाच भोंडला ा, हतगा अशी नावे आहे.रोज ठराविक वेळी मैत्रिणी बहीणी मिळुन एकमेकिंच्या घरी जायचो व हा कार्यक्रम आनंदाने साजरा करायचो. आमची आजी फारच होशी त्यामुळे रोज नविन नविन प्रसाद करून द्यायची. प्रसाद ओळखावा लागायचा म्हणजे तो कश्या परी आहे,गोड,तिखट ती खरी गंमत असायची.

शेवटचा दिवस म्हणजे कोजागिरी ती  तर फारच थाटात होत असे,घरच्या गच्चीवर सर्व शेजारी, आप्तेष्ट आणि घरातील कुटुंब गोळा व्हायचे त्या दिवशी आम्ही नटुन,थटून  जेवढी गाणी यायची ती सर्व महणायचो  नंतर आरती करून निरनिराळे नैवेद्य देवीला अर्पण करायचो,मग टिपरी खेळणे,फुगडी घालणे अशी सर्व मजा, मस्ती करत खाणे व्हायचे।,नंतर चंद्राला अर्पण केलेले केशर घातलेले दूध सर्वांना दिले जायचे .अशा प्रकारे जागरण करुन गुलाबाई ना निरोप दिला जायचा .आम्ही सर्व मैत्रिणी खूप आनंदात हा एक महीना घालवायचो .या गाण्यां मधे मुलींना लहान वयात फळांची नावे फुलांची नावे आभूषण  ची नावे पाठ व्हायची आपोआप गाण्या च्या रूपात सहज सोपी पद्धत असे .कोजागिरी ला देवी ला निरोप दिल्यावर आम्हाला वाईट वाटायचं आणि उद्या काय असा प्रश्न पडायचा .

भाग्यश्री शरद नेने  

13 Oct 2019

I am sharing some snaps of Bhula Bai and Kesar Doodh.

PC-Google

For Kesar Doodh Recipe-
1 Litre Milk
4 Tbsp Sugar
Pinch of Saffron (approx 10-12 strands)
1 tsp Nutmeg Powder
Pistachio Flakes (Optional)

In a heavy-bottomed vessel, add milk and sugar. stir it continuously. Add Saffron and nutmeg powder. boil until reduced one-fourth.
Now remove it from the flame and Keep it under the Moonlight. Make sure you cover it with a perforated milk lid. Enjoy with your family and friends.

Delhi Street Wale Rajma

Delhi street style Rajma is the most simplest Rajma we can think of. Unlike punjabi style rajma it is made with the onion and tomato gravy with least spices. Punjabi style Rajma is loaded with ghee, cream/malai, masala's etc. which gets heavy on stomach and difficult to assimilate. Where as  Street style Rajma is every day food for almost around 6-7 lac people in Delhi which is easy to digest, light on stomach and yes keeping the spice/fats minimalistic makes it healthier too. 

All you need for this simplest, creamiest and healthy Rajma is- 

SERVINGS: 2 

1 cup Rajma (Chitra Rajma aka Rose' Coco Beans or Pinto Beans)

Masala Potli (Masala Bag) - 

1 Bay Leaf 

1 Brown Cardamom (badi elaichi)

3-4 Cloves 

7-8 Black Pepper corns 

1 Stone Flower (Dagad Phool/ Pathhar Phool)

1" Cinnamon (Dalchini)

1 tsp Coriander seeds 

1 tsp Cumin (optional)

For Masala (for curry)-

1 tbsp ghee/oil (either use desi ghee or mustard oil, as street vendors use sarso oil to make rajma)

1/4 tsp asafoetida 

1 tsp cumin

3-4 dried red chilli

1 onion, grated 

1 tbsp ginger-garlic paste, freshly grounded

4 medium sized tomatoes, boiled and pureed 

1/4 tsp turmeric 

2 tsp coriander-cumin powder 

2 tsp or little more Kashimri/Degi Mirch powder 

2 tsp Salt (or to taste)

1-2 tsp Garam Masala/ Rajma Masala

1 tsp Amchur 

fresh coriander 

Method-

1. Soak Rajma for 3-4 hours, you can soak overnight too. 

2. Now add all the above mentioned whole spices in a muslin cloth. Pressure cook the Rajma along with the spice bag for at least 7-8 whistles on medium flame. Make sure Rajma is cooked to perfection. Remove the spice bag once cooked.

TIP-Incase, you get a sudden craving for Rajma then, soak Rajma in hot water for 20 mins. After 20 mins pressure cook the Rajma along with 1 tbsp of oil and a pinch of bi-carb

3. For Rajma curry, heat ghee or oil in kadai. Add cumin, asafoetida, dried whole red chilli and grated onion.

4. Saute' onion till golden in colour. Add ginger garlic paste and tomato puree.

5. Immediately add all the dry spice powder along with salt. 

TIP- always add salt immediately after tomato

6. saute (bhuno) the masala for 5-6 mins on medium flame.

7. add boiled Rajma along with the rajma water. and boil on medium flame for 10 minutes. 

8 Lastly, add garam masala or Rajma Masala, simmer for a minute and serve hot on steam/jeera rice.

9. you can garnish with chopped coriander and little ghee. 

Eggless Vanilla Muffins

Ingredients:
1 cup All-purpose Flour/Maida
¾ cup Sugar
3 tbsp Unsalted Butter (room temperature)
½ tsp Soda bicarb (Baking Soda)
½ cup Warm water
1 tbsp Vanilla Essence
Pinch salt
Method:
1.    Sieve Flour, Soda and salt. And keep it aside. Make sure the flour and soda your are using are fresh.
2.    On another side, in a bowl add butter, sugar, vanilla essence and warm water. Mix everything well. Beat the mixture until the sugar gets dissolve and butter gets melt. Make sure you whisk this for almost 10 minutes.
3.    Now pour this over the sieved flour.
4.    Give it a nice mix. Fold in the batter. Make sure there are no lumps.
5.    Do not beat it. Otherwise, the air pocket will settle down and the muffins won’t rise.
6.    Make a smooth batter.
7.    Now prepare the muffin mould. Line it with paper cups. I prefer greasing them so that the muffins comes out clean.
8.    Meanwhile, preheat the oven at 200 deg Celsius for about 10 minutes.
9.    If you are baking it in Microwave then bake on conventional mode. Pre heat it at 200 deg for 10 to 15 minutes.
10.                      Pour the muffin batter into the moulds. One ladle approximately in each mould. Similarly, fill in the entire moulds.
11.                      Dap it so that the air bubbles are released. Watch the video recipe to understand it in a better way.
12.                      Place the muffin tray in the oven. Place it over the middle rack and bake at 200 deg Celsius for about 20-25 minutes.
13.                      After 20  minutes you can see the muffins are risen and perfectly baked.
14.                      Remove them out of the oven, allow to cool.
15.                      Then serve it.
16.                      Top it with some honey or icing sugar if you want.

17.                      Serve it in Hi-Tea parties or birthday parties and even you can store them for a week.

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

चवळीची भाजी/ Pala Chowli bhaji/ Amaranth stir fry.

Amaranthus aka Chowli leaves, Pale Chowli, Keerai, Hara Maath.

Amaranthus leaves are summer weeds. This is a prolific green leafy vegetable. A Power house of Iron, magnesium and protein.  Usually it is stir fried with some basic ingredients. I add onions to it and dry red chillies adds a lovely flavor to it.

Simple stir fry method helps to retain its colour, nutrition and taste. This is my mothers specialty. Enjoy this Sabji with hot chapatti and mango panha. This is available only in summers. It is basically a summer weed also called as pigweed.

I urge you to have this green leafy vegetable atleast twice in the season. (I can have it every day) 
similarly you can prepare Red Amaranth Bhaji/ Lal Math Bhaji. 
(watch the recipe video)

INGREDIENTS
500 grams Green Amaranthus/ Chowli Leaves/ Thotakura/ Tandulja
1 cup Onions, sliced
2 tbsp Oil
1 tsp Mustard
6-7 dry Red chillies
½ tsp Turmeric
¼ tsp Salt
METHOD
1.    Remove the leaves from the stem. Keep little stems along with leaves.
2.    Wash the leaves properly and dry it. Roughly chop the leaves.
3.    Heat oil in a deep heavy bottomed pan or in an Iron Kadayi.
4.    Add mustard seeds and whole red chillies. I am not adding red chilli powder to this Sabji.
5.    Now add sliced onions, give it a mix. Immediately add in the chopped leaves. Mix it.
6.    You will see the leaves getting shrink.

7.    Add turmeric and salt. Mix and sauté it on a medium flame for 5-6 minutes.
Sabji is ready.

Serve it hot ghee Chapati or with Rice Bhakri.
 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Aloo Sabji for Poori (without onion-garlic)

Aam Ras Poori is a summer delicacy. We have to have this meal in summers. This is a very popular thali in Maharashtra and Gujarat.
It consists of minimal dishes made using minimal ingredients.
It has- Aloo Sabji (Sukhi or Rassa), puffed Poori, Aam Ras (preferably Alphanso Juice), Coriander chutney/pickle and Papad.
Some people prefer sukhi Aloo Sabji with poori while some relish Aloo Rassa with poori. So here is a recipe for both the sabji’s you can make at the same time. Also it is a Satvik thali, i.e. you can prepare this meal for prasadam as it does not contain onion garlic. 
This meal can be prepared within 30 minutes. 
You can even carry this while travelling, or for lunch box or even for picnics. 
Try this delicious soulful thali.

Ingredients-
FOR SUKHI ALOO SABJI [DRY ALOO BHAJI]
2 cups boiled diced potatoes
2 tbsp oil
1” cinnamon stick
1 bay leaf
1 tsp coriander seeds
3 black peppercorns
1 tbsp Urad Dal
1 tsp mustard
1 tsp cumin
¼ tsp asafoetida
2 green chillies, chopped
7-8 curry leaves
½ tsp turmeric
½ tsp salt
1 tbsp lemon juice
1 tsp sugar
2 tbsp coriander for garnishing.
FOR ALOO RASSA
INGREDIENTS-
1 cup dry aloo Sabji
1 cup tomatoes, chopped
2 tsp amchur
1 tbsp jaggery
1 tsp garam masala
1 cup water
Salt if required

(watch the recipe video)

METHOD:
1.  For Dry Aloo Sabji-
Heat oil in a pan, add cinnamon, bay leaf, black pepper, coriander seeds and urad dal.
2.    Add curry leaves, asafetida, mustard seeds and cumin.
3.    Once it splutters add in the green chillies, sauté it for few seconds on a medium flame.
4.    Add turmeric, boiled potatoes and salt. Mix it well.
5.    Add lemon juice, sugar and coriander. Give it a nice mix.
6.    Sauté it on high flame for a minute.
7.    Sabji is ready.
8.    Take out half of the Sabji and keep it aside

Now prepare Aloo Rassa from the same Bhaji
For Aloo Rassa
1.    In a pan add dry aloo Sabji, add tomatoes, jaggery and amchur.
2.    Give it a nice mix. Add water as per the required consistency.
3.    Simmer it on a medium flame.
4.    Add garam masala and salt if required.
5.    Boil the rassa for 10  minutes on medium flame.
6.    Aloo Rassa is ready to serve.
Serve both the sabji’s (Sukhi Aloo Bhaji and Aloo Rassa) with Puffed Poori and chilled Aam Ras (Mango Ras).

Enjoy this delicious summer thali!

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)