Ritik Roshan's Recipe for Crispy Fried Arbi at Home

When the same simple dal or boring vegetable dishes are served for lunch, the taste of food begins to seem bland. Guarfali is rich in fiber and nutrients, but many people are reluctant to eat it due to its bitterness or fibrous texture.

If you cook guarfali with boiled potatoes, and add ajwain, hing, and finely ground whole spices (whole coriander and fennel), the bitterness completely disappears. This spicy and aromatic dish gives a special charm to plain rice with dal, bread, or paratha.

To prepare, you need 250 grams of guarfali (washed and peeled), two medium potatoes (peeled and cut into large pieces), two tablespoons of mustard oil, one tablespoon of whole coriander and fennel (coarsely ground), one teaspoon of ajwain, a quarter teaspoon of hing, half a teaspoon of turmeric powder, one teaspoon of coriander powder, half a teaspoon of Kashmiri red chili powder, half a teaspoon of amchur powder (for tanginess), a quarter teaspoon of garam masala, salt to taste, two green chilies (finely chopped), one teaspoon of grated ginger, and finely chopped fresh green pepper for garnish.

First, wash and dry the guarfali. Then, by breaking both ends of the beans, you must completely remove the fibers from the edges. Cut the guarfali into small pieces about one inch in size. In a multi-cooker, place the guarfali, half a cup of water, and a pinch of salt in the pot and cook on medium heat until one whistle. After the steam releases, strain the guarfali through a sieve and separate it. This method helps eliminate the bitterness of guarfali, and it cooks faster.

Heat two tablespoons of mustard oil in a pan over high heat. Reducing the heat, add ajwain, hing, coarsely ground whole coriander and fennel, as well as green pepper and ginger. As soon as the spices start sizzling and a rich aroma appears, add the chopped potatoes and fry on medium heat for two to three minutes. Then add the boiled guarfali.

Next, mix in the turmeric powder, coriander powder, Kashmiri red chili powder, and salt to taste, stirring thoroughly. Cover the pan and simmer on low heat for 5-6 minutes, until the potatoes are completely soft. When the potatoes are cooked, remove the lid. Add amchur powder and garam masala. Without the lid, sauté the dish on medium heat for another 2 minutes, stirring constantly so that the spices evenly coat the vegetables and the dish becomes slightly crispy.

Sprinkle with finely chopped fresh green pepper. The ready hot, spicy, and pungent potato and guarfali vegetable dish is ready to be served with dal-rice, bread, or paratha.

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.

We often throw away vegetable peels, considering them useless, but they can be used to make a very tasty dish. Chef Sanjeev Kapoor has presented a simple recipe for spicy zucchini peel chutney, which can be served with bread, rice, or snacks.

This recipe allows you to use zucchini peels, transforming them into an aromatic and tangy chutney that cooks very quickly. The following ingredients are needed for preparation: one large zucchini, two tablespoons of coconut oil, three-quarters of a cup of grated fresh coconut, a quarter cup of green coriander, one inch of ginger, 2-3 cloves of garlic, salt to taste, one teaspoon of washed lentils, one teaspoon of chickpea flour, half a teaspoon of mustard seeds, a quarter teaspoon of asafoetida, 8-10 curry leaves, and 2 dried red chilies.

First, the zucchini is thoroughly washed and cleaned. The zucchini peel is separated, rinsed with water, and then set aside. The zucchini itself can be used to prepare another dish.

Next, one tablespoon of coconut oil is heated in a pan, and the zucchini peel is fried over medium heat for about 5-6 minutes. When the peel becomes slightly crispy, the heat is turned off, and it is allowed to cool slightly.

After this, the fresh coconut, green coriander, ginger, garlic, fried zucchini peel, salt, and one cup of water are added to a food processor. All ingredients are ground until a fine chutney is obtained and transferred to a bowl.

To prepare the tempura, the remaining tablespoon of coconut oil is heated in a separate pan. Lentils and chickpea flour are added to it and fried until lightly golden brown. Then, mustard seeds are added. As soon as the mustard seeds begin to sizzle, asafoetida, curry leaves, and dried red chilies are mixed in, frying for only a few seconds.

The finished tempura is poured over the chutney and mixed thoroughly. This results in a delicious zucchini peel chutney that can be served with bread, rice, or any snack.