How to make crispy and delicious potato bhang pakoras in just 10 minutes at home

In Indian homes, the dish of dal and rice is considered an integral part of the meal because it is not only very tasty but also filling. However, over time, people can get tired of the monotonous menu of dal and rice. If you also want to give the usual combination a new, more interesting flavor, then this recipe can be an excellent solution.

The renowned chef Kunal Kapoor has developed a special recipe for Chana Dal Pulao. He has given the simple combination of chickpeas (Chana Dal) and rice a bright aroma with spices, turning it into a complete one-pot meal. This pulao is perfectly complemented by a spicy garlic-green chili dressing, which multiplies its flavor. A detailed description of the cooking process is presented next.

To prepare Chana Dal Pulao, first, the rice is thoroughly washed and left to soak in water for about thirty minutes. After this time, the water is drained, and the rice is set aside.

Next, ghee or vegetable oil is heated in a pot. Cardamom, cinnamon, cloves, black pepper, cumin, and cardamom are added to it and roasted until fragrant. Then, chopped onion and green pepper, cut lengthwise, are added, and the onion is fried until golden brown. Then, the washed chickpeas (Chana Dal) are added and mixed thoroughly. Water and salt to taste are added, after which it is brought to a boil.

When the water starts boiling, the soaked rice is added to the pot and gently stirred. The pot is covered with a lid and cooked on low heat for 15–20 minutes. It is important to stir gently from time to time so that the rice does not stick to the bottom. It is ready when the rice and chickpeas are completely cooked and all the liquid has been absorbed; then the heat is turned off.

To prepare the dressing, oil is heated in a pan. Cumin and fennel seeds are added to it and roasted until sizzling. Then, garlic, ginger, and peanuts are added and fried until lightly golden. After this, green and achar green chilies are added and cooked for another 2–3 minutes.

The mixture is allowed to cool, and then transferred to a blender. Fresh green coriander, lemon juice, salt, black salt, chaat masala, and cold water are added along with the other ingredients to obtain a uniform paste.

The hot rice with chickpeas is placed on a plate and served with the spicy garlic-green chili dressing. Optionally, a little ghee can be added on top. This combination is an excellent choice for both lunch and dinner.

During the month of Sawan, people typically abstain from onion, garlic, and meat, opting for simple food. However, even simple food can be made delicious. Since light food is customary during Sawan, pumpkin tikki can be prepared, which turns out to be very appetizing and easy to make.

In the holy month of Sawan, devotees observe a fast in honor of Lord Shiva. But eating the same dish every day can become boring. Although boiled potatoes are often eaten, during these days, you can try simple and tasty pumpkin tikki. Pumpkin is a light food, and adding cottage cheese (paneer) enriches it with protein. This dish will help keep you full for a long time while having a wonderful taste. It is important to note that this dish requires not much oil to prepare, and it is easy to make during the fast.

Here is a simple way to prepare pumpkin tikki that will be useful during the month of Sawan. First, the pumpkin should be thoroughly washed, peeled, and then grated. If there is too much water in the pumpkin, it needs to be lightly squeezed to remove excess moisture. This ensures better binding of the tikki and prevents them from falling apart when frying.

Next, the grated pumpkin and cottage cheese are mixed in a large bowl. To them, coriander seed powder (jeera powder), Sendha salt, grated ginger, and finely chopped green chili are added. Then, rajgira flour and singhada flour are incorporated into the mixture, stirring all ingredients thoroughly. The mass needs to be slightly pressed; if it holds its shape easily, it is ready for shaping the tikki. A little extra flour can be added if necessary.

After this, small balls are formed, and then they are shaped into tikki by hand. All the tikki are prepared this way. Then, a pan is heated and lightly greased with ghee. The ready tikki are placed on the pan and fried over medium heat on both sides until golden and crispy. When flipping the tikki, care must be taken to ensure they do not fall apart.

When the pumpkin tikki become nicely golden and crispy on both sides, they are placed on a plate. They can be served hot with green fasting chutney, yogurt, or any other favorite vegetarian chutney. These tikki, made from pumpkin, cottage cheese, rajgira flour, and singhada flour, are not only tasty but also quite filling. If you want something unusual and delicious during the Sawan fast, this recipe can be an excellent choice.