Mix flour and water to make dough. Knead well till you get uniform dough. Dough should be soft so we can make thin puri.
Cover the dough with a plate and leave it for a few hours.
Take a small amount of dough and roll with a rolling pin to make a circle about 2 mm thick and 10 – 12 cm in diameter.
Roll a few of them first before heating the oil as it doesn’t take too long to cook the puri.
Heat the oil in a deep pan. There should be enough oil in the pan so the puri will sink. To check if the temperature of the oil is right, put a small amount of dough in the oil. If it raises immediately to the top, it is ready for the puri
Put the puri in the hot oil and use a basting spoon to press the puri slightly. It will help puri to puff up.
Once it is cooked put them on a kitchen towel to take out the excess ghee.
If you want hard crunchy puri, do not stack then on top of each other.
If you want soft Swari (a type of soft Nepali puri), then stack them on top of each other.
Server with with any curry or it can be enjoyed with tea.
Post Christmas, I am trying my best to eat healthy and looking for easy and healthy recipes. One of the worst things when you are trying to eat healthy is the urge to snack. I found this oat ball recipe which is easy to make and healthy to eat so I am sharing the recipe here. I tried it and it turned out yummy. It is a very healthy snack which can be stored for days.
Ingredients
Oat meal – 100gm
Almond meal – 200gm
Baking powder – 3 teaspoon
Honey- 4 tablespoon
Oil- 4 tablespoon
Carrot -200 gm
Crushed almond -100 gm
Procedure
Cook the carrot so it becomes soft and mash it.
In a bowl, mix oatmeal, almond meal, honey, oil and baking powder.
Then add the carrot mash into the bowl and mix everything together and make consistent dough of it.
Now take a small amount of dough in your hand and make a ball.
Roll the ball in crushed almonds so the ball is fully covered with almond pieces.
Make balls out of all the dough and put them in a baking tray.
Place the tray in the oven for 25 minutes on 180 degree C.
When the balls turn brownish, it is ready to be taken out of the oven.
Momo is one of the popular food of Nepal. Yesterday I had a day off so I decided to make momo. There are different ways of making momo but I think the way I do it is the simplest. So here is the process.
Ingredients for momo:
3 Wonton Pastry wrappers from an Asian grocery store, 30 pieces in each pack (In Nepal, they make their own from scratch. It is like making roti but only as big as your palm.)
½ kg chicken mince
¼ of cabbage finely chopped
½ kg red onion finely chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 fresh red chilli, diced
2 tablespoons mustard oil
Salt to taste
Process
Mix the chicken mince, cabbage, red opinion, garlic, ginger, cumin, coriander, chilli and salt in a bowl.
Heat oil in a pan and add turmeric powder. Pour the oil on top of the mixture prepared in above step and mix well.
Leave the mixture in the fridge for ½ hours so meat is will be well seasoned.
In the mean time, make the golbheda (Nepali tomato sauce) ko achar as mention below.
Now we need to pack the meat in the wonton pastry.
Take one sheet of pastry on one palm and fold as shown in the video below.
You can choose to make a semi circle one (my attempt) or round one (AS’s attempt).
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling, this keeps the juices inside for a tasty momo.
Make at least one pack (30 pieces) before heating the water.
Heat water in the steamer.
Oil the steamer racks and transfer the dumplings onto the rack. Make sure you leave enough room between two momos to expand during cooking.
Once the water starts boiling, put the heat on medium and stack the rack on the steamer.
Steam for 10 minutes.
Serve the cooked momo with achar.
Momos are best when served hot.
Ingredients for achar
½ kg tomato
½ bunch of coriander
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 fresh red chilli, diced
1 tablespoon mustard oil
Salt to taste
Method for achar
Dice tomatoes into small cubes.
Heat the oil in the pan.
Add turmeric powder, ginger and garlic and fry for few minutes.
Add diced tomatoes and cumin power, coriander powder, chilli and salt and fry for few minutes.
Add 2 cups of water and let it simmer on low heat for 10-15 minutes.
When the paste becomes thick, it is ready to be served.
Cut fresh coriander into small pieces.
Now add the chopped fresh coriander and mix it in the achar.
Enjoy Momo with Golbheda ko achar.
PS: If you can find momo masala in Asian grocery store, you can use that instead of cumin and coriander powder. It tastes better with momo masala.
I made a Besan ko Ladoo for the first time in my life from a recipe I found on the internet. It turned out good so I am sharing the recipe here. It is taken from the website Manjula’s kitchen and the pictures are from my attempt to make them.
Ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). This recipe will make approximately 16 ladoos.
Ingredients
1 1/2 cups gram flour (basen)
2 tablespoons semolina flour (fine sooji)
1/2 cup unsalted melted butter
3/4 cups sugar (I used only ½ cup sugar as I don’t like my ladoos too sweet)
Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn on the stove to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to cook thoroughly.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes.
Remove the pan from the heat and let the besan cool until it is warm to the touch but don’t let it cool to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the size as you prefer.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter-inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so that some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing up.
Leave the ladoos on the plate to cool to room temperature before putting into a covered container.
Boil the potatoes (use pressure cooker if you have one) and make a mash after peeling off the skin.
In one bowl, make a batter from gram flour and baking soda.
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