Vada Rice / Urad dal Vada Rice / Medu Vada Rice / Rice Varieties / Leftover Recipes

Are you bored of preparing Dahi Vada, Rasam Vada, Sambhar Vada etc using the leftover Medu vadas ? Then, this is the must try interesting recipe where the leftover ones are turn into a delicious meal. This Urad dal Vada Rice is a great way to turn the leftover vadas into a tasty and yummy lunch box recipe. As I have mentioned on my older posts, I love turning the leftover food into an interesting meal and have posted many delicious recipes using the leftovers. Click HERE to check out all the recipes.

Ever since we moved to Canada, last weekend was most fun as we got an invite from our cousin for a lovely get together to meet her friends and their family. Whatever the party or get together is about, the food is always involved right ;) Likewise, we had a sumptuous meal cooked by each family and the highlight was that the delicious spread was served on Vazhai illai ( Banana leaf). Each and every dish was truly delicious and yummy. We were back home with loads of beautiful memories and yummy medu vadas :) And yeah, using those vadas prepared this quick fix tasty rice for the next day lunch.

This rice pairs perfectly with Raita and Pickle. The addition of lemon juice and grated carrot helps to enhance the flavour and taste of the rice.

Ingredients :

1 Tbsp Oil 

1/4 Tsp Jeera / Cumin seeds 

1 Tbsp Chana dal / Bengal gram 

1 Tbsp Peanuts 

2 Dry red chillies 

1/2 Cup Grated Carrot

2 - 3 Urad dal Vadas / Medu Vadas ( Adjust the quantity according to the size of the vada ) 

1 Tsp Lemon juice 

Salt to taste 

2 Tbsp Finely chopped Coriander leaves

1/2 - 1 Cup Cooked Rice 

Method :

Firstly, finely chop the leftover vadas and keep aside. I have also crumbled the vadas into fine texture so that it gets mixed well with the rice. 

Heat oil in a pan and add cumin seeds. 

Once it starts spluttering, add chana dal followed by peanuts and dry red chillies. 

Fry and add the grated carrot along with the crumbled and chopped vadas. 

Sauce well and cook it for couple of minutes. 

Now add the cooked rice along with the required quantity of salt. 

Saute well and cook it for another minute. 

Now remove from the flame and add lemon juice followed by the chopped coriander leaves. 

Mix well and serve hot.

Serving Options :

Serve with Raita or Pickle. 

Boondi Tomato Dal

Hope you all had a great Diwali and I am sure that most of the houses will be filled with loads of sweets and savories. Many may like to have it as such, but not at my place. My family expects me to recreate those Diwali snacks into an another dish so that they never get bored. Yes! You guessed it right ;) My next few posts going to be an interesting leftover Diwali snacks and sweets recipes :)

My today's recipe is using Kara Boondi which looks like a tiny crispy balls and prepared using Besan flour. The crunchy fried balls turned into a soft, yummy and juicy boondi by adding it to a Tomato Moong dal. This dish can be served with plain rice, Jeera rice and also along with Roti.

Ingredients :

1/2 Cup Moong dal ( Cooked and mashed ) 
3 - 4 Tomatoes, chopped 
1 - 2 Tbsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1/2 Tsp Mustard seeds
2 Dry red chillies 
A pinch of Hing powder 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Garam masala powder 
1 Cup Boondi ( Savoury / Kara Boondi ) 
Salt to taste 
Coriander leaves for garnishing 

Method :

Grind the chopped tomatoes into a fine paste and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chilli and hing powder.

Add the tomato paste and mix well.

Now add turmeric powder followed by red chilli powder and garam masala.

Saute and cook until the oil starts floating on top.

Now add the mashed moong dal followed by the required quantity of salt.

Mix well and cook it for 3 - 4 minutes.

Now add boondi and cook it for another minute.

Once done, cover the lid and let it aside for 5 minutes.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Roti or Rice. 

Murukku Tomato Chutney / Chutney Recipe - 13 / #100chutneys

Do you have leftover Murukku / Chakli at the home ? Then, try this interesting chutney which tastes yummy with Idly and Dosa. A couple of months back, I tried a chutney recipe using leftover Thattai which  was a super hit among my family members. From that moment, I was in keen to try a chutney using Murukku and finally, here it is. I am happy that this innovative chutney also helped me in getting a lovely appreciation from my loved ones. The chutney tasted so delicious and trust me, it is really difficult for someone to guess that the chutney has Murukku in it.

Here comes the recipe of an interesting chutney using Murukku....

Ingredients :

2 Tsp Oil

3 - 4 Murukku / Chakli, break into pieces

2 Tomatoes, Finely chopped 

3 - 4 Green chillies ( Adjust according to taste bud )

Small piece of Ginger, chopped

Salt to taste 

For Tadka :

1 1/2 Tsp Oil 

1/2 Tsp Mustard seeds

1 Tsp Urad dal 

A pinch of Hing powder 

A sprig of Curry leaf 

1 Dry red chilli, cut into half

Method :

Heat oil in a pan and add green chillies followed by tomatoes and chopped ginger. 

Saute until the tomatoes turns soft and remove from the flame. 

Cool the sautéed ingredients and meanwhile, grind the Murukku pieces into fine powder using blender. 

Now add the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water. 

Once done, transfer it to a bowl and keep aside. 

Heat oil in a pan and add mustard seeds. 

Once it starts spluttering, add urad dal followed by hing powder, curry leaf and dry red chilli. 

Fry and add it to the prepared chutney. 

Serve.

Serving Options :

Serve it with Idly or Dosa. 

Cheesy Haleem Toast

If you are in Hyderabad, Haleem is a must try dish during Ramadan season. Haleem is a delicious dish prepared using meat, wheat and spices along with a generous amount of ghee. It is usually served with lemon wedges and fried onions. A small bowl of Haleem will make your tummy full and gives an instant energy. Lots of vendors are famous here in selling Haleem in their unique flavour but my personal preferences are Pista house and Shah ghouse haleem. Every year, my leftover Haleem turns into Haleem Egg Dosa for breakfast and this year, tried an interesting cheesy toast using Shah ghouse Haleem. No doubt that as such the haleem gives a delicious rich taste but the richness got enhanced, when it was served as a toast along with Mozzarella cheese. This toast can be served as a breakfast or starter or evening snack along with Tomato sauce. Adjust the quantity of cheese and haleem according to your taste bud and being generous on both the ingredients will make your toast heavenly for sure :)

Ingredients :

2 Cups Haleem 

4 Bread slices 

2 Cups Mozzarella cheese, grated 

1/2 Cup Cheese, grated ( I have used Amul cheese cube in this recipe ) 

Chilli flakes 

Method :

Sprinkle mozzarella cheese evenly on top of bread slice and place it on a hot tawa. 

Simmer the flame and cook it for a minute or till the cheese starts melting. 

Using butter knife, spread the cheese all over the slice and top it with Haleem. 

Sprinkle grated cheese on top of the haleem followed by red chilli flakes. 

Toast it in a low flame till the base of bread slice turns crispy. 

Once done, remove from the flame and repeat the process for the remaining slices. 

Serve hot. 

Serving Option :

Serve with Tomato sauce. 

Kadhi Using punugulu

South meets North ! This recipe is a fusion version of punjabi pakora kadhi. Instead of pakora, I have included my leftover punugulu which tasted very delicious which is also similar to Tamilnadu style "Vadai pota Mor kuzhambu". Click HERE to get the recipe of a famous street food punugulu which I have used in this recipe. This flavorful curry goes well wit hot rice or Jeera rice.

Ingredients :

10 Punugulu ( Click HERE for recipe ) 
1 Cup Thick Curd / Yogurt
2 Tbsp Besan / Kadalai maavu 
3/4 Cup Water 
1/4 Tsp Turmeric powder 
1 Tbsp Oil 
1/4 Tsp Methi / Fenugreek seeds
1/4 tsp Jeera / Cumin seeds
2 Green chillies, finely chopped 
1 Tbsp Ginger, finely chopped 
1/2 Tsp Red chilli powder
2 Springs of Curry leaves
A pinch of Hing powder 
Salt to taste

Method :

Add besan flour to the thick curd along with turmeric powder and beat well without any lumps.

Add the measured cup of water, mix well and keep aside.

Heat oil in a pan / kadai and add methi seeds followed by jeera, hing, green chillies, ginger and curry leaves.

Fry them for a minute in a medium flame and add the besan - yogurt mixture.

Add the required amount of salt along with red chilli powder.

Let it boil in a simmer flame till the raw smell of besan goes away.

Stir continuously after adding besan - yogurt mixture, else the yogurt will curdle.

Garnish with coriander leaves or curry leaves and switch off the flame.

Add the fried punugulu in the prepared kadhi and serve hot.  

Serving Options :

Serve with hot rice. 

Biryani Stuffed Paratha / Diet Friendly Recipe - 71 / #100dietrecipes

After posting Biryani & Lobia cutlet and Biryani Ragi flour roti, here comes my third recipe "Biryani stuffed paratha" using leftover Soya granules Brown Rice Biryani. If you have, just a cup of leftover biryani in a fridge, make a complete meal out of it by preparing this delicious and flavorful paratha. The leftover biryani is mashed and stuffed inside the wheat flour dough is further rolled into circular shape is then cooked on a tawa to get a tasty and innovative paratha. This can be served as breakfast or dinner along with raita.

 Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( any leftover biryani can be used )
2 Tbsp Coriander leaves, finely chopped
1 1/2 Cups of Wheat flour
Salt to taste
Water, as needed to knead
Olive oil for preparing paratha

Method :

Mash the leftover biryani, add coriander leaves, mix well and keep aside.

Add water little by little to the measured wheat flour along with the required amount of salt and knead well to form a soft dough.

Cover the dough and keep aside for half an hour.

Meanwhile, divide the mashed biryani into 5 equal sized balls.

Likewise, divide the chapathi dough also into 5 equal sized balls.

Take one chapathi dough and roll into small circular shape.

Now stuff one biryani ball in the center of rolled dough and seal it properly.

Now gently roll the biryani stuffed dough into paratha shape using rolling pin and by dusting little wheat flour.

Once done, repeat the process for the remaining dough and biryani balls.

Heat tawa and brush little olive oil on top of it.

Place one rolled paratha and cook both the sides by smearing very little olive oil.

Once done, remove from the tawa and repeat the process for the remaining rolled paratha.

Serve hot.

Serving Options :

Serve hot with onion raita. 

Biryani - Ragi flour Roti / Diet Friendly Recipe - 70 / #100dietrecipes

As I had mentioned in my yesterday's post about my leftover dishes using soya granules brown rice biryani, posting my second recipe - Biryani roti using ragi flour. Biryani is made into fine paste and combined along with ragi flour and veggies to form a dough. The dough is further made into roti shape and cooked on a tawa on a low flame. Any leftover biryani can be used to prepare this flavorful roti. Importantly, remove the spices like bay leaves and elachi from the biryani while grinding, as it dominates the flavor. This can be served as a breakfast or dinner along with chutney or raita.

Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( any leftover biryani can be used ) 
1/2 Cup Ragi flour
1 Onion, Finely chopped
2 Green chillies, Finely chopped
3 Tbsp Coriander leaves, finely chopped
1 Big Carrot, finely grated
Salt to taste
1 Tsp Olive oil 

Method :

Add biryani into mixie jar and grind into fine paste. ( Do not add water ).

Remove and transfer it to a bowl.

Add chopped onion followed by green chillies, grated carrot, coriander leaves, salt and ragi flour.

Combine together and knead well to form a dough.

Add 1 tsp of olive oil and knead again.

Divide the dough into 3 big equal sized balls.

Take one ball and flatten into thin roti shape on a greased aluminum foil.

Heat non stick tawa and place the roti carefully on it.

Cook both the sides in a lower flame by smearing little olive oil.

Once done, remove from the flame and repeat the process for the remaining biryani dough.

Serve hot.

Serving Options :

Serve hot with chutney or low fat curd.

Biryani & Lobia Cutlet / Diet Friendly Recipe - 69 / #100dietrecipes

My lazy Sunday turned into innovative cooking Sunday using yesterday's leftover soya granules brown rice biryani. Tried 3 recipes using biryani and all turned out delicious and tasty. My today's post is one of the recipe using biryani - snack variety and stay tuned for the remaining recipes. The mashed leftover biryani and ground lobia is added along with couple of wheat bread slices and other ingredients is flattened into cutlet shape and cooked on a grill pan using very less olive oil. This nutritious cutlet goes delicious with mint chutney or tomato sauce. The same recipe can be prepared using any leftover biryani and chickpeas can also be used instead of lobia.

Ingredients :

1 Cup Soya Granules Brown Rice Biryani ( Any leftover biryani can be used )  
2 Whole wheat bread slices
1 Cup Lobia / Cow pea / Karamani, cooked
1 Onion, finely chopped
1 Green chilli, finely chopped ( adjust according to taste bud ) 
1 Tbsp Coriander leaves, finely chopped
1 Tbsp Mint leaves, finely chopped 
 Salt to taste 
Olive oil for brushing the pan and smearing

Method :

Mash the leftover biryani and transfer it to a bowl.

Add the cooked lobia in a mixie jar and grind it into fine paste. ( Do not add water ).

Add the ground lobia to the mashed biryani and mix well.

Dip the bread in a water, squeeze and add it to the biryani - lobia mixture.

Now add the chopped onion followed by green chilli, coriander leaves, mint leaves and salt.

Combine all the ingredients to form a dough.

Divide the dough into 9 equal balls.

Take one ball and gently flatten into cutlet shape.

Repeat the process for the remaining biryani balls.

Brush the grill pan using little olive oil and arrange all the flattened cutlets.

Cook both the sides in a lower flame for 15 minutes by smearing little olive oil.

Once both the sides turns crispy and cooked, remove from the grill pan.

Serve hot.

Serving Options :

Serve hot with Mint chutney. 

Chutney - Besan flour Wheat Bread Toast / Diet Friendly Recipe - 67 / #100dietrecipes

Ingredients :

6 Wheat Bread slices, Cut into 4 pieces
1 Cup Besan Flour
1/2 Cup Green Chutney ( any leftover chutney can be used ) 
Salt to taste
A pinch of hing powder
Water, as needed

Method :

Add the measured besan flour in a bowl along with green chutney, salt and hing powder.

Add water little by little and mix well to form a thick batter without any lumps.

Batter should not be too thick or thin.

Heat a non stick tawa and brush it little olive oil.

Take one piece of wheat bread and dip it in a batter.

Both the sides of bread should be coated well.

Arrange the batter coated bread on the tawa and repeat the process for the remaining slices.

Arrange all the bread slices on tawa and cook both the sides on low flame.

Smear very little olive oil if necessary.

Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Chutney.

Vegetable Millet Idly Upma / Diet Friendly Recipe - 46 / #100dietrecipes

Everyone must be familiar with our famous makeover recipe "Idly Upma" which is prepared using leftover idlis. Simple yet tasty recipe but in my place, its always a big NO from my husband, when I prepare it like a regular upma. So, I used to make the simple idly upma to exotic upma by adding veggies, eggs or minced chicken to make it more delicious. In my today's diet friendly series, I have used lots of healthy veggies along with a millet idly to make it nutritious and tasty. The idly batter used in this recipe is prepared using foxtail millet and urad dal in a ratio of 4 : 1 and the remaining fermentation procedure is same as the regular batter. To make this breakfast healthier, include more veggies like baby corn, peas etc.

Ingredients :

6 - 7 Millet Idly ( I have used Foxtail Millet ) 
2 Tsp Oil 
1 Onion, Finely chopped
1 Tomato, finely chopped
1 Fresh Red chilli, chopped
1 Cup Colored Capsicum / Bell pepper, Finely chopped  
1/2 Cup Beans, Finely chopped
1/2 Cup Cabbage, Finely chopped
Few Mint leaves
1 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder 
1/2 Tsp Chilli powder 
1/4 Tsp Jeera / Cumin powder 
Salt to taste

Method :

Dip the millet idly in water, squeeze and scramble them. Keep aside.

Heat oil in a pan and add the finely chopped onion followed by tomato, mint leaves and fresh red chilli.
 
Saute and add ginger garlic paste.

Saute till the raw smell goes off and add all the veggies ( Capsicum, beans and cabbage ).

Add turmeric powder followed by chilli powder, cumin powder and salt.

Mix well and cook it for 5 minutes in a lower flame.
 
Sprinkle little water ( approx 2 tbsp ) and cook till the veggies gets cooked.

Now add the scrambled idly and mix well.

Cook it again for 5 minutes or till the mixture gets dry.

Garnish with coriander leaves or mint leaves.

Switch off the flame and serve hot.

Serving Options :

Serve with low fat onion raita.

Spinach Brown Rice Roti / Diet Friendly Recipe - 38 / #100dietrecipes

Do you have leftover cooked brown rice and looking for an interesting recipe, instead of serving it with a regular curry ? Then, here is my today's healthy and tasty roti to make your meal, flavorful and nutritious.This delicious roti is prepared using leftover cooked brown rice along with ragi flour, wheat flour and spinach. Very healthy, right ? Low fat curd raita can be served as a side dish for this roti but personally, I just roll them and have as such, without any side dish. Addition of veggies like grated carrot, bottle gourd, beetroot etc makes this roti, more healthier and yummy too.

Ingredients :

1 Cup Spinach, Blanched and chopped finely
3/4 Cup Ragi flour
1 Cup Brown rice, cooked
1/2 Cup Wheat flour
Salt to taste
1 Big Onion, Finely chopped
2 Green chillies, Finely chopped
1 Cup Water
1 Tsp Olive oil + extra for preparing roti

Method :

Heat oil in a pan and add the chopped onion followed by green chillies.

Saute till the onion turns translucent and add the measured water.

Let the water boil and add salt followed by ragi flour.

Stir well in a low flame, till the flour absorbs the water.

Meanwhile, grind the cooked brown rice to fine paste.

Add it to the ragi mixture along with the blanched and chopped spinach leaves.

Remove from the flame and transfer it to a bowl.

Add wheat  flour little by little and mix well to prepare a soft dough.

Divide the dough into 10 equal sized balls and keep aside.

Take aluminum foil or banana leaf and grease it with little oil.

Take one brown rice ball, place it on the foil and gently tap it to get a roti shape. ( Dip ur fingers in water, if its sticky to make roti ).

Heat non stick tawa, brush it with little olive oil and place the roti on it.

Simmer the flame and cook both the sides.

Once done, remove from the flame and repeat the process for the remaining dough.

Serve hot.

Serving Options :

Serve hot with low fat curd raita. 

Kothu Parotta using leftover grilled chicken curry

Here comes my final post of leftover recipes using grilled chicken...

Check out previous posts...

Potato stuffed grilled chicken
Grilled chicken and apple sandwich
Grilled chicken curry

and my today's post is KOTHU PAROTTA using leftover grilled chicken curry....

Kothu parotta, one of the famous and flavorful street food in Tamil Nadu which is prepared using parotta and salna. Both veg and non veg can be prepared and also lots of variations can also be made according to our creativity and taste bud. The sound of mincing parotta in local shops, itself a rhythm for all food lovers.. am I right ? Very easy to prepare and very delicious to taste.. Generally, salna is used for this parotta but sometimes, I use my chicken gravy or non veg kurma too to prepare kothu parotta. It gives a different taste and flavor. Onion raita is an excellent combination for this kothu parotta though some prefers to have it as such...

Here is the recipe of my style kothu parotta.....

Ingredients :

4 Parottas
2 Onions, Finely chopped
1 1/2 Cups Leftover Grilled chicken curry ( You can use any chicken curry or gravy )
1 Big Tomatoes Finely chopped
2 Eggs
Handful of Curry leaves
Salt to taste
2 Tbsp Oil

Method :

Add 1 1/2 Tbsp oil in a Iron tawa and add the chopped onions.

Saute till it turns light brown color and add the chopped tomatoes.

Saute till the tomatoes turns soft and add some curry leaves.

Mix well and add two eggs to the onion mixture.

Scramble the eggs and cook it for a minute.

Now add the leftover curry and mix well.

Meanwhile, tear the parottas into small pieces.

Add the parottas and mix well.

Simmer the flame and keep on mixing till the curry gets coated well with the parottas.

Now take a tall stainless steel glass, turn upside and mince it evenly.

Turn the flame to medium and pour the remaining oil and curry leaves.

Add salt if required as the curry already contains salt.

Cook it till it gets light crispy texture.

Switch off the flame and serve hot.

Serving Options :

Serve hot with Onion Raita.

Grilled Chicken Curry / Leftover recipes

After posting my creamy sandwich "Grilled chicken & Apple Sandwich" using leftover grilled chicken, this is my second recipe using the same potato stuffed grilled chicken. This is a delicious one pot gravy prepared using pressure cooker and also an excellent side dish for Dosa, Idly and Roti. Personally, I served it with dosa n hot rice and it tasted heavenly. As I have used the leftover dish for this curry, I have included the grilled potatoes too but it can also be omitted or added into the curry using fresh cubed potatoes. Poached eggs makes the dish more exotic while serving and also enhances the flavor and taste.

Do you have leftover chicken at home... then, here is the recipe of simple and tasty one pot curry....

Ingredients :

1 Cup Chopped Grilled chicken ( I have used Potato stuffed grilled chicken leftover )
1 1/2 Tbsp Oil 
1 Tsp Saunf / Perunjeeragam 
2 Large Onions, Finely chopped
2 Tomatoes, Finely chopped
2 Green chillies, slitted
1 Bell pepper / Capsicum, Cut into small cubes
1/2 Tsp Chilli powder ( Increase the quantity if you want it more spicy )
1/2 Tsp Jeera / Cumin powder 
1 Tsp Coriander powder
Salt to taste
2 Eggs
Water, as needed
Handful of Mint leaves 
Potatoes, Optional ( I have used the leftover potatoes from grilled chicken recipe )

Method :

Heat oil in a pressure cooker and add saunf.

Fry it and add green chillies followed by the chopped onions and few mint leaves.

Saute till it turns transparent and add the chopped tomatoes.

Saute and add the cubed capsicum ( potatoes too if you are adding it ).

Add the chopped grilled chicken and add all the powders ( Turmeric, Chilli, Cumin and Coriander ) and salt.

Mix well and fry it for a minute.

Add 1 or 1 1/4 cups of water and pressure cook it for 3 whistles.

Once the pressure gets released, open the lid and switch on the flame.

Simmer the flame, slowly break and add  the eggs in the boiling curry.

Poach it for 5 minutes or till the eggs get cooked and the curry gets gravy consistency.

Garnish with the remaining mint leaves and serve.

Serving Options :

Serve with Idly, Dosa, Rice or Roti.

Stay tuned for final leftover recipe using grilled chicken......

Grilled Chicken & Apple Sandwich

As I had mentioned in my previous Potato stuffed grilled chicken recipe, posting one of the dish using leftover grilled chicken. Apple and chicken makes a delicious combo and this is one of our favorite sandwich which we often make with our leftover chicken dish. I have used honey mustard in this recipe but if it is not available, just mix mayo and mustard sauce to get this creamy texture. Very simple and no - cooking easy breakfast or lunchbox snack menu. This sandwich can also be served warm or cold and both tastes delicious. 

Ingredients :

1 Cup Chopped Grilled chicken ( Click HERE for grilled chicken recipe )
1/4 Cup Honey Mustard ( Increase the quantity, if you want juicy sandwich )
1 Big Apple, Finely chopped 
8 Sandwich slices ( I have used Oregano flavored bread for this sandwich )

Method :

Take chopped grilled chicken in a bowl and add finely chopped apple and honey mustard.

Mix well and keep aside.

Take 2 slices of bread and toast it on a grill pan on both the sides for a minute.

Now take the mixture and spread it evenly on one slice of bread.

Close the sandwich with another lightly toasted bread and toast it again on grill pan or tawa in a low flame.

Flip the other side to toast well.

Once done, remove from the flame and repeat the process for remaining sandwich.

Slice and serve hot or cold.

Serving Options :

Serve it with Tomato sauce.

Gobi Pakora using leftover Tomato - Chilli chutney

One of my favorite part of cooking is giving makeover to my leftover recipes. It gives me, the immense joy of not wasting the food and creating something different. On those series, my recent makeover recipe was Gobi Pakora using leftover Tomato - Chilli chutney. I had just half a cup of chutney in my fridge, after using it for breakie which wouldn't had sufficient for next serving. So, used those spicy chutney in my bajji / pakora batter and prepared hot and tasty snack. As the chutney contains required amount of spicy, I did not add extra chilli powder to the batter. The garlic flavor and tangy flavor from chutney blended so well to give a flavorful and tasty pakoras.. This is a perfect evening snack to serve with any variety of chutney and Coffee / Tea. Instead of gobi, any veggies can also be used like Aubergine, zucchini, bread etc...

Ingredients :

10 - 15 Gobi / Cauliflower Florets
6 Tbsp Besan Flour
1 Tbsp Corn Flour
5 Tsp Tomato - Chilli chutney ( Add extra teaspoon for more spicy )
Salt to taste
Few Coriander leaves, finely chopped
Water, as needed
3 Green chillies, slitted for Garnishing
Few curry leaves, for Garnishing

Method :

Clean Gobi florets and boil it in a salted boiling water for 10 minutes. Do not over cook.

Drain and keep aside.

In a bowl, add besan flour followed by corn flour, Tomato - Chilli chutney, finely chopped coriander leaves and salt.

Add water little by little and prepare thick batter consistency . ( The batter should coat the veggie )

Heat oil in a pan and deep fry them in a batches in medium flame.

Remove and drain the excess oil in the kitchen towel.

Fry the slitted chillies and curry leaves too for garnishing.

Garnish with the fried ones and serve hot with chutney.

Serving Options :

Serve hot with chutney and coffee / Tea.