Category: Snacks

Ultra Gooey Nut-Free Fudgy Brownies Recipe

I have made many brownies over the years for my kids. Now, I also make them for my grandkids. This particular recipe is the absolute favourite with my family. It is adapted from the Fudgy Cocoa Brownies recipe by CafeDelites. I reduced the sugar and butter. It is also adjusted for my oven, which is a small OTG. These are the gooey, dense chocolatey brownies, you can’t stop eating. Do try this out.

The materials used here are easily available in India, so I can make it frequently. My oven is simple. It takes longer in my oven to bake bread and cakes. This is compared to the ovens you get in homes in the USA or Australia.

The MOST IMPORTANT thing when making these Brownies is exactly when to take the brownies out of the oven. It should be soft in the centre and set on top and sides. I usually check frequently to see if the brownies are ready. Use the toothpick test by inserting a toothpick in the middle. It should come out with some brownie clinging to it. If the toothpick is clean then the brownie is over baked. It will still be great tasting but may not have the gooey texture.

ngredients

  • 200 g Unsalted butter
  • 2 tablespoon Vegetable oil
  • 220 g White Sugar ground
  • 200 g Brown Sugar
  • 4 Eggs
  • 1 tablespoon Vanilla essence
  • 1/4 teaspoon Salt
  • 128g Maida ( All purpose flour)
  • 85 g Cocoa Powder
  • 150g Amul 55 percent dark chocolate bar chopped.

Prepping: Before you start to mix things up it is better to gather all the ingredients together.

Sugar – I usually grind the sugar before measuring. The sugar in India has big grains. It doesn’t melt easily.

Butter– Melt the butter in the Microwave, it will take about 1 minute.

Eggs – used the eggs kept at room temperature. I broke them into a small pan beat it up a little, before adding to the rest of the ingredients.

Chocolate bar- Chopped it up.

Sieve the Maida ( All purpose flour ) , Cocoa Powder , and the salt into a bowl

The ingredients can be mixed by hand easily, but I used a food processor. Makes things much easier and quicker.

Line a 9 x 13 inch baking dish with parchment paper. Keep a little extra, this helps to take the brownie out of the pan.

Heat the oven to 180 degrees C ( 375 F) .

Method

Add both the sugars, white and brown to the warm melted butter in a big mixing bowl. And beat till it is creamy.

Add the beaten eggs to the sugar and butter mixture.

Add the Vanilla and the Oil

Beat the mixture for a minute or so

Fold in the Sieved flour and Cocoa powder with the butter sugar egg mixture gently.

Then add the chopped chocolate and fold that in too. You can keep a little to sprinkle on top if you like.

Pour the mixture into the parchment paper lined baking pan and smooth the top. iF you want to sprinkle chocolate chips then you should do it now.

Put the baking dish into the oven and set a timer for 25 minutes

After 25 minutes, check the middle. If it is still very soft, let it bake for another 5 minutes. Once you see the sides look set, and the top has a shiny film, do the toothpick test. Insert a toothpick in the middle. The toothpick should have some grains of the brownie. It should not be very soft and liquid. In my oven it took 40 minutes.

Take it out of the oven and let it cool on the counter to room temperature. If you try to cut it when it is very warm it will be difficult.

I pop it in the fridge for a while after it reaches room temperature. It is much easier to cut into neat pieces once it is cold.

This recipe gave me 16 pieces.

I usually store in and airtight box at room temperature. In the hot summer months I keep it in the fridge.

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Fresh Haldi Lassi (Turmeric Yogurt Drink) – Healthy Indian Turmeric Drink

Haldi or Turmeric is a common spice that is used in all Indian homes. Turmeric has a substance called Curcumin which is anti inflammatory, antioxidant and many more health benefits. Haldi (turmeric) is used in Indian food everyday. The powered Haldi is generally used for cooking . The fresh root of the Haldi is considered to have more benefits than the Haldi (turmeric )powder. Some like to chew a piece of the fresh haldi. Others prefer the powder in a cup of hot milk. You can use a little bit of the fresh root in salads too. I tried chewing it because I heard it is a good idea to have some Haldi in the morning. However, it made my teeth yellow. Now I have the best solution. I make lassi with the fresh haldi root. Lassi is a yogurt drink which is usually made with yogurt, salt and sugar.

This Haldi ( Turmeric ) Lassi has a light taste and flavour of Haldi. It is a refreshing drink. It is also healthy, especially in the summer.

Haldi Lassi is very easy to make, and can be made in a few minutes. All you need is Fresh Haldi root, Plain yogurt, water and some salt.

I don’t like sugar in the lassi but it can be added too.

Ingredients

  • Haldi ( Turmeric ) grated 1 Tablespoon
  • Yogurt 1/2 cup
  • Water or milk 1/2 cup
  • Salt less than 1/4 tsp or according to taste
  • Sugar 1/2 tsp ( optional)

How to make the Lassi

First scrub and rinse the Haldi ( turmeric ) root very well.

Peel off the dry skin

Grate enough of the root to make 1 tablespoon

In a blender jar, add all the ingredients, Grated Haldi ( Turmeric ) Yogurt, water, and Salt. Blend until the grated Haldi is well mixed with the yogurt.

Strain the Lassi with the help of good strainer Into a tall glass.

Enjoy the delicious Haldi Lassi. Its very good for your gut, it has Probiotic Yogurt and the Wonderful Haldi.

Fresh Haldi Lassi (Turmeric Yogurt Drink)

  • Servings: 1 glass
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

A refreshing and healthy lassi made with fresh turmeric root, yogurt, and a touch of salt or sugar. A simple way to enjoy the health benefits of haldi.

Ingredients

  • 1 tablespoon fresh haldi (turmeric), grated
  • 1/2 cup yogurt
  • 1/2 cup water or milk
  • Less than 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)

Directions

  1. Add the yogurt, grated fresh haldi, and water or milk to a blender.
  2. Add the salt and optional sugar.
  3. Blend for 20–30 seconds until smooth and frothy.
  4. Taste and adjust salt or sugar if needed.
  5. Pour into a glass and serve immediately.

  • Fresh turmeric can stain hands and clothes, so handle carefully.
  • You can add a pinch of black pepper to help with better absorption of curcumin.
  • This lassi can be served chilled or at room temperature.

Nutrition


Approximate per serving: 110 calories, 5g protein, 6g fat, 8g carbs

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Authentic Shami Kababs: A Family Recipe from Lucknow

This recipe of Shami Kababs I learnt from my grandmother. She used to live in Lucknow and she cooked the best Mutton curry I have ever eaten. She used to cook on a chulha, which is a clay stove that used coal. There was something special about Mutton cooked on low heat on a chulha. She taught me Shami Kababs. In my grandmother’s time, they did not have a pressure cooker. The dal, the minced meat, and all the spices were cooked on a chulha in a big bowl. This added a slight smoky aroma to the Kababs.

Chana dal and Mutton keema are cooked together with some spices. Then they are ground to a soft mixture and made into patties. These patties are then fried to make Shami Kababs. My grandmother used a sheel bata. This is a flat stone. The thing to be ground is put on it. Then it is ground with another piece of stone. That was a tedious and painful job. Nowadays we have food processors. and pressure cookers which makes our lives easier and comfortable. I make these Shami Kabab in a big batch and freeze some for later. They can be warmed up and served easily.

Ingredients

  • Mutton Keema 500 g
  • Chick pea split ( Channa dal ,Cholar dal). 150g soaked for an hour
  • Ginger ( adrak, ada ) chopped 3 tablespoon
  • Garlic ( Lasun, Rosun ). 6 to 8 cloves
  • Dry red Chili( Lal Mirch, Sukhno Lonka) 4
  • Cardamom small ( Chota elaichi, Choto elach) 6 to 8
  • Cloves ( Laung, Lobongo ). 10
  • Cinnamon ( Daalchini, Darchini) 2 in piece broken
  • Big Cardamom ( Badi Elaichi . Bodo Elach). 1
  • Garam masala ( Cardamom, cloves and Cinnamon ground together ) 1 teaspoon full
  • Peppercorn ( Kali Mirch, Kalo Morich ). 1 Tablespoon
  • Onion ( Pyaz , Pyaj ). 1 medium size
  • A small piece of thin cotton cloth for tying the spices.
  • Water ( Paani, Jol) 1/2 cup
  • Salt ( Namak , Noon ). 1 teaspoon.
  • Flour (Maida, Moida ). 3 tablespoons
  • Oil ( Tel ). for frying 6 Tablespoon

Prepping

  • Wash and soak the 150g of Channa Dal for 2 hours and then drain out the water.
  • Peel and chop the 6 to 8 cloves of garlic
  • Peel and grate 2 inch piece of ginger or chop into small pieces
  • Peel and cut the onion into 4 pieces
  • In a small piece of cotton cloth , place the Cardamom, Cinnamon, cloves, black cardamom and tie it loosely.
  • Wash the keema ( Minced meat) and drain out the water well

Method

In the pressure cooker put the Keema, Channa dal, the onion, bundle of spices, ginger, garlic, whole dry red chilies, peppercorns, and salt. Add the water and close the lid.

Place the pressure cooker on the stove on high heat. Once it whistles, lower the heat and let it cook for 10 minutes.

After 10 minutes take the cooker off the stove and let it cool down.

Once it is cool, open and check . Try to smash the dal with the back of a spoon, to see that it is soft. Dry out any remaining water once the dal is cooked. If not then close the lid and pressure cook for a couple of minutes more. Please see that there is enough water or the keema will burn.

Once the Dal is cooked, place the cooker back on the stove. Stir it until all the remaining water evaporates to dry out the water.

Pour out the cooked Keema and dal mixture onto a flat dish and let it cool to room temperature.

Grind the mixture in a food processor till it like dough. I use the Cuisinart food processor.

Divide the dough into equal portions, maybe the size of a walnut or bigger like a plum.

Roll it between your palms and flatten it. ( in the video below )

Divide the dough into equal portions.

Take one portion and make it into a patty as shown in the video

We fry it usually after all of them are made.

Put the 3 tablespoons of Flour in a small dish. Then, lightly coat the patties with flour before putting them in the oil . Ensure both sides of the patty have a dusting of Flour.

Heat some oil in a frying pan or tava. Shallow fry the kababs till it is browned on both sides. Do not use too much oil otherwise the kababs will become too soft, and disintegrate.

Once they are brown on both sides remove from the pan and place on a serving dish.

Note:

  1. Sometimes I put a little filling in the Shami Kabab, but it is not necessary. Some finely chop some coriander leaves and green chilies. You can add chopped cashews and raisins as well for the filling . Stuff a little bit of this mixture, then roll and flatten to make the patties.
  2. For Freezing :. I usually fry them , then cool them before freezing. You can freeze them by putting them in a steel or plastic container. Put a piece of parchment paper between the layers. You can heat the kababs in the microwave for a minute or so just before eating.
  3. I used Mutton ( Goat Meat) in this recipe. You can use Beef mince, or Turkey mince, or Lamb mince. Beef and Lamb have more fat so sometimes you may need more binding material. What you can do is dry roast about 2 Tablespoons of Besan (Chick pea flour) and add to the mixture of Mince and Chana dal.

Lucknowi Shami Kababs (Mutton & Chana Dal Patties)

  • Servings: 20–24 kababs
  • Difficulty: Medium
  • Rating: ★★★★★
  • Print

Traditional Lucknow-style Shami Kababs made with mutton keema and chana dal, gently spiced and shallow fried until golden.

This recipe was learnt from my grandmother in Lucknow, who cooked on a coal-fired chulha. The slow cooking gave the kababs a delicate smoky aroma. Traditionally everything was ground on a sheel bata (stone grinder), but today a food processor makes the work much easier.

These kababs freeze beautifully. Fry, cool completely, then store with parchment paper between layers. Reheat in a microwave or on a tava before serving.

You may use beef, lamb, or turkey mince instead of mutton. If using fattier mince, dry roast 2 tbsp besan and mix into the dough for better binding.

Ingredients

  • 500 g mutton keema (minced goat meat)
  • 150 g chana dal (split chickpeas), soaked 1–2 hours
  • 3 tbsp chopped ginger
  • 6–8 garlic cloves, chopped
  • 4 dry red chilies
  • 6–8 green cardamoms
  • 10 cloves
  • 2-inch cinnamon, broken
  • 1 black cardamom
  • 1 tbsp peppercorns
  • 1 tsp garam masala
  • 1 medium onion, peeled and quartered
  • ½ cup water
  • 1 tsp salt
  • 3 tbsp flour (for coating)
  • 6 tbsp oil (for shallow frying)

Optional Filling:

  • Finely chopped coriander leaves
  • Finely chopped green chilies
  • Chopped cashews and raisins

For Spice Bundle:

  • Small piece of thin cotton cloth

Directions

  1. Wash and soak chana dal for 1–2 hours. Drain well.
  2. Tie green cardamom, black cardamom, cloves, and cinnamon in a small cotton cloth to make a spice bundle.
  3. Wash and drain the keema thoroughly.
  4. In a pressure cooker add keema, chana dal, onion, spice bundle, ginger, garlic, dry red chilies, peppercorns, salt, and water.
  5. Close the lid and cook on high heat until the first whistle. Lower heat and cook for 10 minutes.
  6. Turn off heat and let the pressure release naturally.
  7. Open the lid and check if dal is soft. If needed, cook for a few more minutes.
  8. Place cooker back on stove and cook uncovered until all moisture evaporates. The mixture should be dry.
  9. Remove the spice bundle and discard. Let mixture cool completely.
  10. Grind in a food processor until smooth and dough-like. Mix in garam masala.
  11. Divide into equal portions (walnut or plum size). Roll and flatten into patties.
  12. If using filling, place a small amount in the center, seal, and flatten gently.
  13. Lightly coat each patty with flour on both sides.
  14. Heat oil in a frying pan and shallow fry until golden brown on both sides.
  15. Remove and place on a serving dish.

Serve hot with mint chutney or sliced onions.

Nutrition


Per serving (approx. 1 kabab): 120 calories, 8g fat, 5g carbs, 8g protein

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Anda Paratha(Indian Bread stuffed with egg.)

Stuffed Paratha is something I really look forward to eating in the winter months in Delhi. There are Aloo (Potato) parathas, Mooli (radish, daikon) Paratha ( you can find the recipe in this blog), Gobi Parathas, Paneer (cottage cheese) Parathas, Methi (Fenugreek Leaves) Parathas, to name a few, these parathas are stuffed with solid vegetables, but in Anda Paratha it is a liquid filling. So making the Anda Paratha is a bit tricky but not at all difficult.

I have tried to show how to make it in step by step photos, and also there is a short video at the end, to show how to fry the Parathas.

The Dough for the Parathas

First we make a dough with 2 types of flour, Ata ( whole wheat flour) and Maida ( All purpose flour). Mix the two flours, add salt and ajwain (carom) seeds, and the oil and mix it well. Then add water little by little to make a dough which is not too soft. Knead for a couple of minutes then cover with a lid or a cloth napkin and keep for at least half an hour.

  • The dough

The Filling for the Paratha

Keep the filling ready before you start rolling out the Paratha.

Ingredients for the egg fillings

I chop the chilies and the coriander leaves ( cilantro, Dhania patta) and onions and keep them in separate bowls. We need to make filling for one paratha at a time, which includes 1 egg and bits of chilies and coriander leaves, salt and pepper.

The egg filling

The filling has to be kept ready before starting to cook the paratha. 1egg for one paratha, I do it one at a time in a small bowl so that it is easy to pour that whole thing into the flap. Beat the egg with a pinch of salt and pepper, then add a few pieces of chopped onions and green chilies (optional) and some chopped coriander leaves. Mix it well and keep aside while you roll out the dough.

Rolling out the Paratha : Step by step photos

Divide the dough into 6 portions. Take a portion of dough and make it into a ball by rolling it between your palms and keep aside,

We will work with one portion at a time.

On a board or counter top sprinkle a little flour, place the ball on the board and with your rolling pin roll it out into a thin round shape.

Apply a little oil all over,

Sprinkle some dry flour over the oil

Now fold one side like in the photo above

With the brush apply some oil on the folded part.

Then sprinkle some flour over the oil.

Now fold the other side such that it overlaps the previous fold

Now again apply oil like shown in the photo

Sprinkle some flour on the oil

Gently pick up the top part and fold it 1/3

Now take the lower part and fold it to fall on top of the previous fold

It will be a square like this photo

Dip the square into some dry flour and the gently roll it out. Do not put too much pressure while rolling or the layers will stick together.

Cooking the Paratha

Place the rolled out Paratha on a hot pan and let it cook. After a minute when it will not be so soft and floppy anymore, flip it over and let the other side cook. The surface will get blistery and little brownish. Keep the heat to medium hot.

As it roasts, the layers of the paratha will start to open up

One side will open up and make it like a pocket. Use your spatula to pry it open gently.

Now you have to hold the flap open with your spatula while you quickly pour the egg filling into the pocket.

Close the flap and gently tap the top with your spatula to spread the egg . After a minute or two flip the paratha.

Take a table spoon of oil and put it all around the paratha. Flip it once or twice more adding a little more oil to get a crispy brown top. Keep the heat medium at all times. This should take about 3 minutes.

How to cook the Anda Paratha

Recipe

For the dough

  • 1/2 cup Maida (plain flour)
  • 1 cup Ata ( whole wheat flour)
  • 1/4 teaspoon Ajwain ( carom seeds)
  • 1/2 teaspoon Namak ( salt)
  • 2 tablespoons Oil ( refined vegetable oil)
  • 1/2 cup Water ( you may need less than half cup)
  • 1cup Oil for frying the parathas

For the filling

  • 6 Eggs
  • 1/2 cup Coriander leaves chopped
  • 4 or 5 Green chilies chopped
  • 3/4 cups Onions chopped small
  • 2 teaspoons Salt

Method

  • Use your fingers to Mix the Ata, Maida, salt, and ajwain together well.
  • Add the 2 tablespoons of Oil and mix it in too.
  • Add the water little at a time to make the dough. The Dough should not be too soft or sticky or it will be difficult to roll it out. It should be fairly stiff and should not stick to your fingers. Knead the dough for 3 minutes on the counter top or in the bowl then cover it with a cloth or a lid and keep aside for 1/2 hour at least.
  • Make the filling for 1 paratha at a time in a small bowl. Just beat an egg with a pinch of salt and add a little bit of the chopped corianders, chilies, and onion and keep it aside while you roll out the paratha.
  • Divide the dough into 6 equal portions, and roll each portion into a ball and keep aside covered with a napkin.
  • Sprinkle some dry flour on the counter top or a board. Take a portion of the dough and roll it out into a thin round shape.
  • Apply some oil all over the rolled out dough with a brush, and sprinkle a pinch of flour on that.
  • Fold one side into the middle.
  • Apply some oil on the folded part ( please see the photo) and sprinkle some flour.
  • Now take the unfolded side and fold it such that it falls on top of the previous fold which was oiled and floured. It looks like a rectangle now.
  • Apply oil with a brush on the just folded part and sprinkle some flour.
  • Now take one side of the rectangle and fold it 1/3 ( please see the photo)
  • Apply oil on the folded part and sprinkle some flour.
  • Take the other side of the rectangle and fold it over the previous fold ( please see the photos). It will be a square now.
  • Sprinkle some flour on the counter top or board and gently roll it out thin. Sprinkle flour on top of the dough too so that the rolling pin moves smoothly. Flip it over once and sprinkle flour and roll again to make a square roti, it won’t be thin, about 1/4 inch in thickness, and about 7 x 7 inches square.
  • Heat a frying pan, and reduce the flame to medium.
  • Place the rolled out square roti on the hot pan,
  • After a minute flip it over. Do this once or twice more, till the surface has small blisters and brown spots, and the layers begin to separate.
  • Use a spatula to find the flap that opens up to make a pocket. Pry it open very carefully. ( see the Video)
  • Once the flap is open pour the egg mixture quickly and carefully into the pocket. Tap on the top to spread the egg evenly inside.
  • Take a tablespoon full of oil and put it all around the paratha. Let it fry a minute or two then flip it over to cook the other side. Put another spoon full of oil.
  • Flip it over once or twice more to make the top nice and brown and crispy. You may need a little more oil.
  • the Anda Paratha is now ready to be served, hot and crispy.

Serve the Anda ( egg) Paratha hot with a green coriander chutney or a pickle, or with ketchup.

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Paneer Cutlet

Paneer is made from cow’s milk or buffalo’s milk and it is similar to cottage cheese. Paneer can be made at home easily, all you need to do is boil some milk and use something acidic like lemon juice or vinegar to curdle the milk. The curdled milk has to be strained out to collect the solids and the liquid part is discarded. This is done by straining it with a cheese cloth. All the liquid is squeezed out of the solid part or the Paneer by keeping it for 3 or 4 hours with weights on it. It becomes a solid block of cheese – Paneer. You can now use this to make curries, pakoras or even to make sweet dishes like Kalakand, sandesh etc.

In India ready made Paneer is available at the local grocery stores or vegetable vendors so very few people make it at home.

This Paneer cutlet recipe was given to me by a friend who is a wonderful cook. I think it is the best Paneer cutlet I have tasted. Many people add some boiled mashed potatoes to the paneer as it acts as a binding agent. It is easier to form the shape of the cutlet if you use potato, but in my recipe I have not used potato, so the taste is better I feel. BUT if the Paneer you buy is too dry and crumbly then it is better to add some mashed potato.

HOW TO MAKE PANEER CUTLET

Mash paneer by hand or with potato masher. Add some salt, sauted onion, chopped green chilies, coriander leaves chopped, mint chopped ( optional),a few cashews broken into bit, few raisins or sultanas ( kismis).

Mix all of the above well.

In a bowl you need to make a slurry with flour ( maida) and water,the slurry shouldn’t be too thin. Since we cannot use egg in paneer cutlet because it is vegetarian, we make a flour and water slurry to dip the paneer cutlet before rolling it in bread crumbs and frying.

This is plain paneer that has been crumbled and mashed a little by hand.

To the mashed paneer I added sauteed onions, chopped greean chilies, salt, cashews and raisins. Mixed all of these properly with the paneer.

This is what it looks like after all the ingredients are mixed together.

Take a portion in you hand and see if you can squeeze it together to make a ball, then gently flatten it between your palms.

Roll the flattened shaped cutlet in flour( maida). and keep aside.

The slurry is made by mixing water and flour. You dip each shaped cutlet into the slurry and remove it quickly. Then roll it in the breadcrumbs. Keep the coated cutlet on a plate till ready to fry.

I have made it rectangle , but you can make it oval or like a roll. Its up to you.

This cutlet is now ready to be deep fried.

Heat some oil in a pan or a kadai/wok and deep fry it till it looks like this.

RECIPE

Paneer – 250g

Onion chopped and sauteed – 1/2 cup

green chilies -1 or 2

salt -1 teaspoon

Mint leaves chopped – 1/4 cup

coriander leaves chopped -1/4 cup

cashews and raisins -1/4 cup

flour 1/4 cup or as required.

bread crumbs 1 cup or as required

Slurry – 1/2 cup flour mix with about 3/4 cup of water. There should be no lumps.

Oil for deep frying

METHOD

  • Chop onion small and saute it in a little oil in a frying pan. It should not be brown, just translucent. Keep aside till it cools.
  • Chop the green chilies, coriander leaves, mint leaves, and the cashews.
  • Crumble the paneer and mash it with your hand. It will be like a dough and begin to bind together.
  • Add the onion , chopped chilies, coriander, mint , salt , and the cashews and raisins and mix them well with the Paneer. At this point you can taste to see if the salt and chilies are alright.
  • Pick up a portion of the paneer mixture and make a ball in your hand, then flatten it between you palms to make a rectangle.
  • coat the flattened panner cutlet with flour nicely and keep aside on a plate. Do the same with the rest of the paneer mixture .
  • Make the slurry with the flour and water. the slurry should be thick enough to coat the cutlet. you may need more slurry as you go along
  • Put the breadcrumbs in a flat dish.
  • Now dip the shaped cutlets into the slurry quickly and the roll it in the breadcrumbs. Tap with your palm so the the breadcrumbs stick to the cutlet. Keep it on a dish. Once you have finished making all the cutlets, put the dish in the fridge for at least an hour. This helps the coating to adhere well.
  • Take them out of the fridge half an hour before frying.
  • Heat enough oil to deep fry the cutlets in a Kadai /wok. Fry them one or two at a time on medium high heat, till golden brown on both sides.
  • Remove them with a slotted spoon and place on a dish with kitchen towel to drain out some of the oil.
  • Serve hot with green chutney or Tomato ketchup.

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Jackfruit seed Pakoras ( kanthaler bichier bora)

Jackfruit is a tropical fruit and the ripe fruit can weigh anywhere between 3 kg to 10 kg. The outer skin is bumpy spiky and thick, almost like the Durian fruit. Inside the fruit there are many yellow soft pods which are the ones eaten by us, each pod has a big seed which is often discarded. But these seeds are very nutritious, it has vitamin B, and the seeds also provide small amounts of minerals like zinc, iron, calcium, copper, potassium and magnesium.

I remember my grandmother collecting the seeds and drying them out in the sun after washing them of course. She would then store them in an airtight container. She used to add them in Moong dal, or with a chochori or make boras. This recipe is for boras/ pakoras. But the seeds have to be boiled first before eating them. In Delhi I find these seeds in big vegetable markets only, but today I found it is available on Amazon!

Unlike the soft yellow pods these seeds do not have strong aroma or taste, it has a sweet, nutty taste which really comes through in these boras /Pakoras .

HOW TO MAKE THE BORAS

To make the bora you have to first boil the seeds in a pan or pressure cooker. Then when the seeds are cool the outer thin plastic like skin has to be peeled off. You will see a reddish brown skin on the seed, this you may or may not scrape off, I don’t.

Next, these seeds are chopped into small bits and mixed with salt, rice flour and chili powder or chopped green chilies, and just enough water is added so that the rice powder can hold together and you can make a ball.

Heat a frying pan , preferably a non-stick one. Put a little oil and swirl it to spread it all over the pan, reduce the heat to low. Pick up some of the seed and rice flour mixture, about the size of a table tennis ball, and squeeze it to form a rough ball. Place the ball on the hot frying pan and gently flatten it with a spatula/ khunti. Put a few more boras on the pan, add a little oil if needed, and let it cook on low flame. After about 3 minutes try to flip the boras with the spatula very carefully. It crumbles easily, so you need to flip it gently. Once both sides are brownish, take it off the pan and place it on a plate to cool. It gets crispy only when cool.

  • Boiled Jackfruit/ kanthal seeds
  • Peel the thin skin
  • This is what it looks like after the skin is peeled
  • chop them into small pieces
  • mix the seeds with the rice powder and salt and chilies
  • after mixing with rice powder and water.
  • Make a ball, place it on the frying pan and flatten it
  • Place as many as possible
  • Flip the boras once one side is brown
  • Kanthaler bichier bora. Jackfruit seed pakoras

RECIPE

Ingredients

Boiled and peeled and chopped Jackfruit / kanthal seeds 1 cup

Mirchi/ chili powder 1/4 teaspoon or 1 or 2 green chilies chopped

Salt 1/2 teaspoon

Rice powder 1/2 cup

Mustard oil 4 tablespoons

Water approximately 1/2 cup

Boil the dry seeds in a pressure cooker . For 1/2 kg seeds I used 1 cup water and let it cook till 2 whistles. Then switched off the gas and let the cooker cool down before opening.

Drain out the water and peel the white skin on top. Some seeds might not be good, they will be black or might not have softened, discard them.

Chop the seeds into small pieces and put it in a bowl.

Add the salt, chili powder or chopped chilies, and the rice powder.

Do not add the water all at once, add water slowly just enough to be able to make a ball with the rice powder and seeds mixture. Pick up some of the mixture and squeeze it in your palm to see if the mixture holds together to form a ball.

Heat a frying pan or Tava and put a tablespoon of oil in it. Swirl it around so the the oil spreads all over the pan.

Put a ball of mixture on the pan and gently press it with a spatula to make it flat without breaking it.

Add more boras to the pan and lower the heat to minimum and let it cook on low heat.

After about 5 minutes, flip the boras over and cook the other side. Both sides should be brown. This takes a bit of time.

Take it off the frying pan and put it on a serving dish. Let it cool for 10 minutes before serving. It becomes crisp when it cools a little.

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