August 29, 2014

Poha cutlet (tikki) from left over poha

Left over poha and you do not want to eat the same again. What to do? Cannot throw it even and here I do not have anything like, where I can give it to the needy one. Thinking cap on….

I decided to throw in some onion, some coriander, some masala’s and make a tikki and let’s see how it goes. (Infact its being a long I made it and I do not remember the meausrements). I am just putting the recipe based on 1 cup left over poha, Quantities can increase or decrease and accordingly adjust the masala’s.

If you want to eat it without onion, I guess add bread (soaked and squeezed) in water as a binding agent to it and lightly give a coating of suji (rawa) to it to become a little crispier.  I have not tried it yet, but I think it will be yummy.

But they were yummy. My husband could not even think what it is made of. 






Ingredients

  • Left over Poha. (around 1 cup)
  • 1 medium sized Onion finely chopped.
  • 1 clove garlic grated.
  • ½ inch of ginger grated.
  • 1-2 tablespoon of coriander grated.
  • 1/2 teaspoon Red Chilli Powder (or as per taste)
  • 1/2 teaspoon Asafoetida (Hing)
  • 1 teaspoon Jeera
  • Salt to taste
  • 2 tablespoon Oil for shallow frying



Preparation 


  1. Mix all the ingredients together and press the poha in your hand like making ladoos.
  2. We need to form a lump like so that we can make the tikki’s, it will eventually be done as onion will release water, when mixed with salt.
  3. Make small balls and press it lightly to make a tikka shape.
  4. Heat a pan and drizzle around 1 tablespoon of oil.
  5. Place the tikki’s on it and cook on both sides until golden brown.
  6. Yummy tikki’s are ready, serve it hot with tomato ketchup or can be used as a side dish.


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Whole Wheat Fried or baked Palak(Spinach) Samosa with Vegetable (Chinese) or Potato Filling


Once I had some Palak (Spinach). I did not wanted to make the usual palak paratha and my kid wanted to eat samosa. But I did not wanted to give him again something made of maida. Eureka...An idea crossed my mind.  I thought let's make Whole wheat Palak Samosa.


I have fried and baked them both. Baked one is equally good, but obviously the taste of fried one cannot be beaten and occasionally it's ok :-) 

Next time when I decided to make palak samosa, I already announced it to my son that I am making samosa. But unfortunately or rather fortunately I forgot that I do not have potatoes. I almost started with a bang and realised I do not have potatoes. Now what....First thought let's skip samosa...but seeing my child's face, I could not afford to do it. So thought of doing something different, and landed up creating a Vegetable Chinese filling. And believe me they were equally yummy.
Both the filling's are mentioned below.





Ingredients

For the dough

  • 2-3 Cup Whole wheat flour
  • 1 Cup Palak (Spinach) Puree (I wash it and simply make the puree in a mixture)
  • 1 teaspoon Red Chilly Powder (optional)
  • 1 teaspoon Turmeric (Haldi)
  • 1 teaspoon Carom Seeds (Ajwain)
  • 1 teaspoon Jeera
  • 2 tablespoon luke warm Ghee
  • Salt to taste
  • Oil for frying samosa




For Potato Filling

  • 6-7 Medium sized Boiled Potatoes , cut into small pieces.
  • 1 teaspoon Red Chilly Powder (optional)
  • 1 teaspoon Turmeric (Haldi)
  • 1 teaspoon Jeera 
  • 1 teaspoon Carom Seeds (Ajwain)
  • 1 teaspoon Garam Masala
  • 1 tablespoon Oil
  • 1/4 teaspoon Asafoetida (Hing)
  • Salt to taste



For Chinese Vegetable Filling

  • 1 Cup thinly sliced cabbage
  • 1/2 Cup thinly sliced capsicum
  • 1/4 Cup thinly sliced carrot
  • 1/4 cup sprouts (if you have it ready)
  • 1/4 cup green onion / normal onion (optional)
  • 1 tablespoon soya sauce
  • 1/2 tablespoon Vinegar
  • 1 clove of garlic grated/crushed
  • 1/2 inch of ginger grated
  • 1 tablespoon Oil
  • Salt to taste

For Serving

Green Corainder Chutney/Imli Chutney/Tomato Ketchup/Chole


Preparation 


Mix all the ingredients of the dough and form a medium stiff dough. We do not want a loose dough as it becomes difficult in making the samosa's. Let it rest for 15-20 minutes till then continue making the filling.



I forgot to add the ajwain seeds to added it later





Potato Filling:




  1. Cut the potatoes into small cube size pieces. Yes cut instead of mashing it (It's my mother's tip on making samosa, but it's up to you.)
  2. In a pan, add Oil. Once the oil is hot, add Hing, Jeera. Once the Jeera crackles, add Haldi.
  3. Add in the potatoes and mix.
  4. Add Garam masala and Red Chilli powder and mix.
  5. Yummy filing is ready. 
Chinese Vegetable Filling:
  1. Chop the vegetables and keep ready.

2. In a pan, add Oil. Once the oil is hot, add Garlic, Ginger and Green onion/ normal onion (if you do not have).
3. On a high flame, Add cabbage, carrot, sprouts and cook for 1-2 mins.
4. Add Capsicum and salt and cook for 1 min and switch off the gas.

5. Let the stuffing cool down. Once cooled it is ready to be filled in samosa.  

 Samosa

  1. Heat oil in a Kadai.
  2. Make a medium sized ball and roll them in an oval shape.

3. Cut into 2. Fold along the edges and seal it. Make it in the shape of a cone.
4. Stuff the filling inside.


5. Put a little water on the edges and seal it, with a fold in the centre.
6. Make it flat at the bottom and pinch it on the top to give it a proper look.
7. Make 7-8 at one go.
8. Once the oil is hot (should not be too hot or else the cover will get cooked too fast.) add the samosa and fry till it’s done. The gas should be on medium heat, as whole wheat samosa takes time to cook.


9. If you are baking, spray or brush the samosa's with oil and let it bake on 180 deg celcius in a preheated oven for 10-15 minutes, turning in between and checking if it's done. ( I forgot to take the photographs of it, will post it next time)


Tips:

  • For parties or potlucks prepare the samosa's a day or two earlier. can be even prepared 1-2 weeks earlier. Store them in ziplock or a tight container in freezer. If stored in ziplock, first freeze them in small batches or the shape gets distorted. Once freezed you can make a big bag and store it.
  • Defrost it when you need it and fry or bake as required.



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