Recipe for Crispy Fried Onion Leaves in 10 Minutes

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.

If you are tired of familiar dishes like potatoes, peas, bhajis, or cheese, and want to try something new and very tasty, Rajasthani corn curry will be an excellent choice. In traditional Rajasthani cuisine, corn is used in many ways, but this special dish, made from grated corn or kernels simmered in a thick sauce of yogurt and spices, has a unique distinction.

Its taste—slightly sweet, spicy, and tangy—is liked by everyone. Preparing this dish is very simple and takes only 10 to 15 minutes. Below is a simple instruction on how to prepare this famous and aromatic Rajasthani snack at home.

For preparation, you will need: 2 fresh ears of corn (grated or lightly blended); 1/2 cup of freshly whipped yogurt; 1 tablespoon of besan; 2 tablespoons of ghee or vegetable oil; 1 teaspoon of cumin seeds and coriander seeds; 1/4 teaspoon of asafoetida; 1-2 green chilies (finely chopped); 1 inch of ginger (grated); 1/2 teaspoon of turmeric powder; 1 teaspoon of red chili powder; 1 tablespoon of coriander and cumin powder; 1/2 teaspoon of garam masala; 1/2 teaspoon of cardamom (crushed); salt to taste and finely chopped green peas for garnish.

First, peel the fresh corn cobs and grate them. If the cobs are tough, remove the kernels and lightly blend them without adding water.

In a bowl, mix the whipped yogurt with besan, turmeric, red chili powder, and coriander powder, stirring thoroughly to ensure there are no lumps.

Heat the ghee or oil in a pan. Sauté the cumin seeds, coriander seeds, asafoetida, cardamom, green chilies, and grated ginger for one minute.

Add the grated corn to the pan and fry over low heat, stirring constantly, for 4-5 minutes until the raw taste disappears.

When the corn starts to brown slightly, reduce the heat and pour in the yogurt and spice mixture. It is necessary to stir continuously so that the yogurt does not curdle. Add about 1/2 cup of water and salt. Cover with a lid and cook over low heat for 5-7 minutes, until the oil begins to separate from the substance itself.

After the sauce thickens and becomes creamy, sprinkle with garam masala and finely chopped green peas. Serve the hot Rajasthani corn curry with bajra flatbreads, puri, or paratha.