Govind Gatte Recipe: Preparing the Halwai-style Dish According to Ranavir Barar's Recipe

If daily consumption of pohi, upma, or chila causes boredom, you might want something more spicy and flavorful. In such a case, hot and fluffy onion khachori is a very appetizing option. Many believe that only products made from the highest grade flour can be as crispy and layered as those in stores, or that homemade khachori quickly becomes soft. However, by using wheat flour without adding semolina, you can prepare incredibly delicious, crispy, and fluffy khachori.

Ingredients

For the dough: 2 cups of wheat flour, 2 tablespoons of a secret ingredient—suji (for a crispy texture), 1/2 teaspoon of udjvain, salt to taste, 3-4 tablespoons of oil/ghee for brushing (moyan), cold water as needed.

For the filling: 3 large chopped onions, 2 tablespoons of besan (to absorb moisture and bind), 1 tablespoon of ground cumin, 1 tablespoon of crushed coriander seeds, 1/2 teaspoon of nigella seeds (zira), 1/4 teaspoon of hing, 2 hot peppers (finely chopped), 1 inch of grated ginger, 1 teaspoon of amchur powder, 1/2-1/2 teaspoon of garam masala and Kashmiri red chili, black and white salt to taste, finely chopped green peas.

Cooking method

In a bowl, mix the wheat flour, suji, udjvain, salt, and add moyan. Knead the dough well by hand for two minutes; it should hold its shape when squeezed in a fist. Then, knead a slightly stiff dough with cold water and cover it to rest for 15 minutes.

Heat 1 teaspoon of oil in a pan. Fry the hing, zira, crushed coriander, and cumin. Add the hot pepper and ginger and fry for 30 seconds. Then pour in the chopped onion and fry over medium heat for 2-3 minutes until light pink (do not overcook). After this, add 2 tablespoons of besan and fry for 2 minutes to remove excess moisture from the onion.

Add turmeric, red chili, amchur, garam masala, and salt. Mix and turn off the heat after 1 minute. Add the chopped green peas and let the filling cool completely.

Divide the kneaded dough into small balls. Roll them into a cup shape, thinly spreading the edges, place 1-2 teaspoons of the cooled onion filling in the center, and carefully seal the edges. Then gently press with your palm or a light rolling pin.

Heat oil in a pot over medium or low heat. Place the khachoris and fry on low heat. When the khachoris float and rise on their own, increase the heat to medium and fry on both sides until golden and crispy.

During the sacred festival of Ganesh Chaturthi, it is customary to offer worship to Lord Ganesha using modaks. However, during the festive season, there are concerns about impurities and adulterated mawa in the sweets sold in the market. Instead of buying expensive and counterfeit sweets to welcome Bappa, it is recommended to prepare crispy and aromatic Mawa Modaks from regular dry grain that you have at home.

Thanks to the outer shell made of high-quality coarse dry grain and the rich filling of mawa and nuts, the taste of these modaks becomes so delightful that they will win the hearts of everyone who receives them as prasad for Bappa.

For the outer shell: 1 cup of fine dry grain, 1.5 cups of milk, 1 tablespoon of ghee, 1/2 teaspoon of cardamom powder, 2 tablespoons of crushed sugar.

For the filling: 1/2 cup of mawa (khoya), 2 tablespoons of grated coconut, 2 tablespoons of cashew and almonds (finely chopped), 1 teaspoon of chirunji, a pinch of nutmeg and cardamom powder, 2–3 tablespoons of crushed sugar.

First, sauté the mawa in a pan over low heat for 2–3 minutes until light pink. Then add the chopped cashews, almonds, chirunji, grated coconut, nutmeg, and cardamom powder, after which turn off the gas. When the mixture cools slightly, add the crushed sugar and set aside.

In a pot, bring 1.5 cups of milk, 1 teaspoon of ghee, and 2 tablespoons of crushed sugar to a boil. Then reduce the heat and gradually, stirring constantly, add the dry grain to avoid lumps. Continue stirring until the grain has completely absorbed the milk and the mass starts to pull away from the sides of the pot. Turn off the gas and cover the dry grain with a lid for 5 minutes to steam well.

When the dry grain is slightly warm, knead it by hand for 2 minutes, lubricating your hands with a small amount of ghee, until it resembles dough. Lightly grease the modak molds with ghee. Place a small amount of the dry grain mixture on both sides of the mold and form an indentation in the center with a finger. Then, place the prepared mawa and nut filling into this central hollow, and cover it with a small amount of the dry grain mixture, sealing the mold from below. After removing the mold, you get a beautiful, clean, and delicious Suji Mawa Modak. Similarly, prepare all other modaks and offer them to Bappa.

Although many have tried various types of curry phakoda, few are familiar with Rajasthani curry made from lentils. This recipe does not require deep frying; instead, the lentil phakoda is cooked directly in the boiling curry. We will present a simple way to prepare Rajasthani lentil curry phakoda.

Curry is an important part of Indian cuisine and is prepared differently in various regions. Usually, phakoda for curry is made from chickpea flour, but in Rajasthan, a different approach is used—phakoda is made from lentils. The main feature is that these phakodas are not fried separately but are boiled directly in the simmering curry. Because of this, the phakodas absorb the tangy flavor of the curry and the aromas of the spices excellently, becoming very soft.

This Rajasthani dish is served with curry rice, flatbreads, or hot puris. Although some preliminary preparation is required for its making, its taste is sure to please.

For the Phakoda

Ingredients needed for the phakoda:

• 1 cup of washed lentils
• ½ teaspoon of salt
• ¼ teaspoon of hing (asafoetida)
• Water as needed

For the Curry

Ingredients for the curry:

• 1 cup of yogurt
• 4 cups of water
• 2 tablespoons of ghee
• ¼ teaspoon of fennel seeds
• 10–15 black peppercorns
• 3 cloves
• 1 stick of cinnamon
• ½ teaspoon of sesame seeds
• ½ teaspoon of cumin seeds
• 2 curry leaves
• 10–12 curry leaves
• 2 green chilies
• 2 medium onions
• ¼ teaspoon of turmeric powder
• ¼ teaspoon of hing
• 1 teaspoon of Kashmiri red chili powder
• ½ cup of water
• Salt to taste

For the Tempering (Tadka)

Ingredients for the tempering:

• 2 tablespoons of ghee
• 3–4 cloves of garlic
• A little ginger
• 3 dried red chilies
• ½ teaspoon of red chili powder
• A little fresh coriander

First, the lentils should be thoroughly washed with clean water 4-5 times. Then, soak the lentils in water for about 2 hours; if you want to speed up the process, you can use slightly warm water. After the lentils have swelled well, drain the water and place them in a blender. When blending, do not add too much water at once; first, add 1 tablespoon of water and gradually add a little more as needed. The lentils should become thick and smooth. It may take 4 to 5 tablespoons of water to blend, but this depends on the lentils themselves.

Transfer the blended lentils to a bowl, add ½ teaspoon of salt and ¼ teaspoon of hing. Then, knead this mixture thoroughly for 3-4 minutes to make the dough lighter and airier. To check the readiness of the dough, take a small amount of the mixture in water; if the dough starts floating on the water surface, it means it has been kneaded well.

To make the curry, mix 1 cup of yogurt and 4 cups of water in a bowl, whisking them thoroughly. Ready-made buttermilk (chaach) can also be used.

Heat 2 tablespoons of ghee in a pot. Add fennel seeds, black pepper, cloves, cinnamon, sesame seeds, cumin seeds, and curry leaves. Then add the curry leaves and finely chopped green chilies. Next, add the chopped onion and sauté it lightly without browning it too much. Add turmeric, hing, and Kashmiri red chili powder, and mix. Pour in ½ cup of water and let the spices cook well.

When the spices are fully cooked and the oil starts separating, pour in the prepared yogurt mixture. Stir constantly while adding, as it must be stirred continuously until the curry boils, otherwise, the yogurt may curdle. Salt should not be added at this stage.

After the curry boils well, reduce the heat but continue to simmer the curry. Now, form small phakodas from the lentil dough by slightly moistening your hands, and drop them directly into the boiling curry. A spoon can also be used to add the phakodas. Do not make the phakodas too large, as they expand after cooking. The curry should not stop boiling when adding the phakodas. Cook the phakodas in the curry for about 4-5 minutes. After this, add 1 teaspoon of salt and reduce the heat to medium-low.

Continue to cook the curry for another 15 minutes. During this time, the phakodas will be completely cooked, and the curry will thicken slightly.

To give the curry extra flavor, heat 2 tablespoons of ghee in a small pan. Sauté the sliced garlic until golden brown. Then add the finely chopped ginger and 3 dried red chilies. Finally, add ½ teaspoon of red chili powder and turn off the gas. Immediately pour this tempering over the curry. Add a little curry broth to the tempering pan and pour it into the pot. Cover the curry and let it sit for 5 minutes so that the flavor of the tempering fully penetrates the curry.

Finally, sprinkle with fresh coriander on top. If you did not use whole spices, you can add a little garam masala.