Zayka Ka Tadka - April 2022 - Magazine

facebook.
com/zaykakatadka
Founder's Words
Namaskar!
Hope all our lovely and supportive
viewers are doing well and enjoying
the beautiful transition of weather.
Spring signals the beginning of
summer. It brings to us not just
beautiful flowers but also fresh

In this edition, we are featuring
and delicious vegetables,
some special dishes such as Corn
spreading happiness and joy to
Cutlets, Besan Ki Kachori from the
everyone.Besides that, Spring
kitchens of expert moms who cook
celebrations occur in many cultures,
and teach us with love! We hope you
usually in
enjoy making them for your family!
conjunction with rites and festivals.
We try our best to connect with you
and hope to bring smiles to your
faces and also make your cooking
easier and more enjoyable. Your
feedback, support, love and
encouragement for our efforts help
us to
bring these amazing recipes for all
of you!
Yours Sincerely
Vijay Haldiya - [ Founder of Zayka
Ka Tadka ]
The Super Chef Moms of India
Table of Contents
09 27 39
Corn Cutlet - 05
09
Turai Pakode - 07
Rajasthani Aata Rajasthani Aata Dhokla - 09

Dhokla
Sandwich Burger - 11
a healthy and nutritious meal
Achari Poori - 14
Puliyogare Gojju - 16
Veg Mughlai Paratha - 19
Arbi Tuk - 22
Green Garlic Paratha With Raita - 24
27 Besan Paneer Chilla

A healthy tiffin snack
Besan Paneer Chilla - 27
Ram Khichdi - 29
Besan Ki Kachori - 32
Leftover Rice Dosa - 34
Spinach Cheese Parcels - 36
Chocolate Banana Spread - 39
Tomato Cheese Bites - 41
39 Chocolate Banana
Spread
Tandoori Aloo Roll - 43
Tuwar Dal Ki Chutney - 46
Pineapple Beetroot Mocktail - 49

a super-delicious dish
Kair Daakh Ki Sabji - 51
Maharashtrian Style Kaddu Ki Sabji - 54
Protein Milkshake - 57
Corn Cutlet
By Vijay Haldiya
Founder
Zayka Ka Tadka
A DELICIOUS AND
CRISPY SNACK
PREP TIME: 10 MIN

READY IN: 25 MIN
SERVING: 6
Ingredients
Boiled Potato/Aloo – 3, mashed
Onion/Pyaz – 2, finely chopped
Coloured bell peppers - 1 cup, finely
chopped
Sweet corn - 1 cup
Breadcrumbs - 2 cups
Coriander leaves - a handful
Ginger-green chilli paste/Adrak-hari
mirchi paste - 1 tsp
Salt - to taste
Red chilli powder/Lal mirch powder - to
taste
All spice mix powder/Garam masala - 1
tsp
Mozzarella cheese - 1 cube, grated
Chaat masala - 1 tsp
Sesame seeds/Til - as required
Oil - as required
Watch the video recipe facebook.com/zaykakatadka

Corn Cutlet

Instructions
Take mashed potato in a bowl. Add onion, coloured bell peppers, corn,
breadcrumbs, coriander leaves, ginger-green chilli paste, salt, red chilli powder,
all spice mix powder, mozzarella cheese, and chaat masala. Mix well.
Take a ball-sized portion of the potato mixture. Prepare a round-shaped cutlet.
Likewise, make the other cutlets. Coat the cutlets with sesame seeds.
Heat oil in a pan. Add cutlets in the oil and shallow fry them from both sides on a
low flame for 5 to 7 minutes.
Once done, take them out on a serving plate.
'Corn Cutlet' is ready to be served.
Tips
The cutlet can be given any shape.
Cutlets can be deep-fried instead of shallow fried.

Turai Pakode
Prepared by a lovely
Grandmom
Shraddha Thakrar
From Gujarat
A UNIQUE AND HEALTHY

DISH
PREP TIME: 5 MIN

READY IN: 8 MIN
SERVING: 3
Ingredients
Ridge gourd/Turai - 1
Gram flour/Besan - 1 cup
Rice flour/Chawal ka aata - 1 Tbsp
Salt - to taste
Water - as required
Hot oil - 1 tsp
Baking soda - a pinch
Oil - for frying
Chaat masala - as required

Turai Pakode

Instructions
Wash and peel a ridge gourd. Cut it into thick slices. Keep them aside.
Now, in a bowl, add gram flour, rice flour, and salt. Then add water gradually to
make a batter of medium-flowing consistency.
Then add 1 tsp hot oil and baking soda to the batter. Mix well.
Meanwhile, heat oil in a deep frying pan over a medium flame, and when the oil is
medium hot, dip a ridge gourd slice in the prepared batter and coat it evenly.
Place it gently into the hot oil, and when its top surface turns light golden brown,
flip it using a slotted spoon. Do likewise with all the other batter-coated slices.
Deep fry them until crispy and light golden brown from both sides,
Take them out on a paper napkin on a plate to remove excess oil and sprinkle
chaat masala over the pakodas.
'Turai Pakode' is ready to be served.
Tips
To make the bhajji crispy, hot oil should be added to the batter.

Rajasthani
Aata Dhokla
prepared by a lovely mom
Anita Sharma
From Rajasthan
A HEALTHY AND
NUTRITIOUS MEAL
PREP TIME: 10 MIN

READY IN: 30 MIN
SERVING: 3
Ingredients
Semolina/Rava/Sooji - 1/2 cup
Wheat flour/Gehu ka aata - 2 cups
Salt - as required
Red chilli powder/Lal mirch powder -
1 tsp
Cumin seeds/Jeera - 1 tsp
Dry coriander seeds/Sabut dhaniya -
1 tsp
Bengal Gram/Chana dal - 1 cup
Green chilli - Finely chopped, as
required
Baking soda - 1/4 tsp
Papad Khar - 1 & 1/2 tsp
Water - as required
Oil - as required
Ghee - as required

Rajasthani Aata Dhokla

Instructions
Boil Bengal gram in hot water for 15 minutes on a high flame till it becomes
slightly soft. Then strain the water and keep it aside.
Boil 1 glass of water. Add papad khar. When the water is lukewarm, turn off the
flame. Keep it aside.
Take semolina in a big bowl. Add wheat flour, salt, red chilli powder, cumin
seeds, dry coriander seeds, cooked Bengal gram, green chilli, and baking soda.
Now add lukewarm papad khar water gradually and prepare a dough of medium
consistency like the dough of a poori. Let it rest for 5 minutes.
Now grease hands with oil. Prepare a small, ball-sized flattened dhokla from the
dough. Make a small hole in the centre of the dhokla. Likewise, prepare dhoklas
from the remaining dough.
Meanwhile, heat water in a steamer. Put the tray in the steamer pan. Apply oil on
all the prepared dhoklas and put them on the tray . Keep a gap between the
dhoklas to steam them evenly.
Cover the pan with the lid and steam it for 15 to 20 minutes on a high flame.
After 15 to 20 minutes, insert a knife to check the dhokla. If it comes out clean,
then it is cooked perfectly.
Once done, take them out onto a serving plate and pour ghee on them.
'Rajasthani Aata Dhokla' is ready to be served.
Tips
The ratio of semolina to wheat flour should be 1:4.
One and a half tsp of papad khar should be added in 1 glass of hot water for
every 2 cups of wheat flour.
If papad khar is not available, some more baking soda should be added to it.
To steam them evenly, keep a gap between two dhoklas.
To check if the dhoklas are cooked perfectly, insert a knife to see if it comes out
clean.

Sandwich
Burger
Prepared by a lovely mom
Ani Setia
From Rajasthan
A POPULAR, HEALTHY
STREET FOOD
PREP TIME: 20 MIN

READY IN: 30 MIN
SERVING: 2
Ingredients
FOR TIKKI
Boiled Potato/Aloo – 2, large-sized
Flattened rice/Poha - 2 Tbsp
Ginger - 1 inch, grated
Carrot – 1, finely chopped
Cauliflower/Phulgobhi - 1/2 cup,
finely chopped
Capsicum – 1, finely chopped
Black pepper powder/Kali mirch
powder - 1 tsp
1 tsp
Black salt/Kala namak - 1/2 tsp
Salt - to taste
Dry mango powder/Amchur - 1 tsp
Oil - as required

Sandwich Burger

Ingredients
FOR SANDWICH BURGER Onion/Pyaz – 1, sliced
Whole wheat bread - 2 slices Pizza cheese - as required
Veg mayonnaise - as required Butter - as required
Ketchup - as required
Instructions
FOR PREPARING THE TIKKI
Wash the poha and soak it for 15 minutes.
Take boiled potatoes. Peel and mash them in a bowl. Add soaked poha, ginger,
carrot, cauliflower, capsicum, black pepper, red chilli powder, black salt, salt,
and dry mango powder. Mix well.
Take a medium-sized portion of the tikki mixture. Make a flat, round-shaped tikki.
Meanwhile, heat a tava. Place the aloo tikki on it. Roast it from both the sides by
adding oil. Once it is done, keep it aside.
FOR PREPARING SANDWICH BURGER

Take 2 slices of bread. Apply mayonnaise on one slice and ketchup on the other.
Put onion slices on the ketchup. Sprinkle black pepper powder and add cheese
on it.
Roast onion bread slice on the tava by adding butter. Put the prepared potato
tikki on it. Cover it with the mayonnaise-applied bread slice.
Roast the sandwich burger from both sides by adding butter. Once it is done, cut
it. Take it out onto a serving plate.
'Sandwich burger' is ready to be served.

Sandwich Burger

Tips
Spices can be adjusted to taste and preference.
Lemon juice can be added instead of dry mango powder.
Soaked sago, bread, cooked rice, or breadcrumbs can be added instead of
poha.
Either ghee or butter can be used to roast the tikki.
It is recommended to prepare this recipe using Tomato Ketchup | Homemade
Tomato Ketchup.
Any type of cheese can be used to prepare this recipe.
Hung curd can be added instead of mayonnaise.

Achari Poori
Neelam Tripathi
From Varanasi, UP
A POPULAR AND TASTY

INDIAN DEEP-FRIED
CRISPY & PUFFY
FLATBREAD
PREP TIME: 2 -3 MIN

READY IN: 7 - 8 MIN
SERVING: 1 - 2
Ingredients
Achar masala mixed water - 1/4
cup
Salt - to taste
Multigrain flour - 1 cup
Oil/Tel - for frying

Achari Poori

Instructions
Take multigrain flour in a bowl. Add salt in it
Pour achar masala mixed water. Knead it to make a medium-consistency dough.
Take small or medium-sized balls from the dough. With the help of a rolling pin,
make small pooris. Meanwhile, heat the oil for frying the poori.
When the oil is hot, fry the poori on a medium flame until it turns golden brown
from both the sides.
Crispy 'Achari Poori' is ready to be served.
Tips
The leftover achar masala can be used.
It should be served hot for a better taste.
Wheat flour can be used instead of multigrain flour.
It is recommended to serve this dish with Tomato Sauce | Tomato Ketchup or Aloo
Matar Ki Sabzi.

Puliyogare
Gojju
Prepared by a lovely mom
Archana Chakravarthy
From Karnataka
AN AUTHENTIC AND
TRADITIONAL DISH
PREP TIME: 10 MIN

READY IN: 25 MIN
SERVING: 4
Ingredients
FOR GOJJU
Oil - 2 Tbsp
Black gram/Urad dal - 1 tsp
Chana dal/Bengal gram - 1 tsp
Mustard seeds/Rai - 2 tsp
Asafoetida/Hing - a pinch
Turmeric/Haldi powder - 1/2 tsp
Dry red chillies/Sukhi Mirch - 3 to 4
Green chillies - 2 to 3
Curry leaves - a few
Tamarind/Imli - 1/4 cup
Water - as required
Salt - as per taste
Jaggery/Gud - 2 Tbsp

Puliyogare Gojju

Ingredients
Coriander powder/Dhaniya powder FOR TADKA
- 1 heaped tsp Oil - 1 Tbsp
Dry Coconut/Sukha Nariyal - 1 Tbsp, Roasted peanuts/Mungfali - 1/4
grated (optional) cup
Sambar powder - 1 tsp Cashew/Kaju - 4 to 5, roasted
Sesame seed powder/Til powder - 1 (optional)
heaped tsp, roasted Mustard seeds/Rai - 1 tsp
FOR PULIYOGARE Asafoetida/Hing - a pinch
Leftover rice - 2 cups Turmeric powder/Haldi powder -
Gojju - as required 1/4 tsp
Salt - to taste Curry leaves - a few
Instructions
FOR PREPARING GOJJU
Soak tamarind in water for 10 to 15 minutes. Squeeze out its water. Then strain it.
Keep it aside.
Heat oil in a pan. Add black gram, Bengal gram, mustard seeds, asafoetida,
turmeric powder, dry red chilli, green chilli, and curry leaves. Mix well.
Then add the prepared tamarind water. Mix well. Now add salt. Mix well.
Now add jaggery and coriander powder. Mix well. Then add dry coconut. Mix
well.
Add sambar powder. Mix well. Let it boil for 10 to 15 minutes on a medium flame
till it becomes thick.
If gojju is not becoming thick, add roasted til powder. When it becomes thick, turn
off the flame. Keep it aside.

Puliyogare Gojju

Instructions
FOR PREPARING PULIYOGARE GOJJU RICE
Take rice in a big bowl. Spread it. Add a little salt to it. Add the prepared gojju on
it as per taste. Mix them well with your hand.
If the puliyogare gojju rice becomes a little watery, add some roasted til powder
on it to make it dry.
FOR PREPARING THE TADKA

Heat oil in a tadka pan. Add roasted peanuts, roasted cashew, mustard seeds,
asafoetida, turmeric powder, and curry leaves. Mix well.
Pour tadka on the prepared puliyogare gojju rice. Mix well. Transfer it to a serving
plate.
'Puliyogare Gojju' is ready to be served.
Tips
Tamarind can be soaked in hot water as well.
When gojju is prepared, it can be stored for 10 to 15 days in the refrigerator.
If gojju is not becoming thick, roasted til powder should be added.
Roasted til powder can be stored for a month.
If puliyogare gojju rice becomes a little watery, some roasted til powder should be
added to the puliyogare gojju to make it dry.
Peanuts can be roasted while preparing the tadka.

Veg Mughlai
Paratha
prepared by lovely moms
Manju Agarwal and Ruchira
Agrawal
From Rajasthan
A TASTY AND UNIQUE

FLATBREAD
PREP TIME: 3 - 4 MIN

READY IN: 7 - 8 MIN
SERVING: 1 - 2
Ingredients
FOR DOUGH
Maida/Refined flour - 2 cup
Salt - to taste
Baking powder - 1/2 tsp
Ghee - 2 Tbsp
Water - as required
FOR STUFFING
Oil - 1 Tbsp
Garlic paste - 1/4 tsp
Onion/Pyaaz – 1, finely chopped
Gajar/Carrot – 1, grated
Hari Shimla mirch/Green capsicum
- 2 Tbsp, finely chopped

Veg Mughlai Paratha

Ingredients
Lal Shimla mirch/Red capsicum Chaat masala - 1/2 tsp
- 2 Tbsp, finely chopped Salt - to taste
Peeli Shimla mirch/Yellow Garam masala/All spice mix
capsicum - 2 Tbsp, finely powder - 1/2 tsp
chopped Green chilli – 1, finely
Red Chilli Powder/Lal Mirch chopped (optional)
Powder/ - 1 tsp Coriander leaves - as
Dry mango powder/Amchur required
powder - 1/2 tsp OTHER INGREDIENTS

Coriander powder - 1 tsp Butter - for roasting
Instructions
FOR DOUGH
Take a bowl, add refined flour, salt, baking powder, and clarified butter. Mix
them and pour a little water. Knead it to make a soft-consistency dough.
Keep it aside and let it rest for 10 to 15 minutes.
FOR STUFFING
Heat oil in a pan. Add cumin seeds. Now, add garlic paste and chopped onion.
Sauté it on low flame for a minute.
Then, add grated carrot, chopped green capsicum, chopped red capsicum, and
chopped yellow capsicum. Add salt and sauté them on medium flame for a
while.
Now, add red chili powder, coriander powder, dry mango powder, chaat masala,
chopped green chilli, all spice mix powder, and coriander leaves. Mix well and
sauté them for a while.
Then, switch off the flame. The stuffing is ready.

Veg Mughlai Paratha

Instructions
FOR PARATHA
Take a small portion of the dough and make a little large and thin roti with the
help of a rolling pin and board.
Place the stuffing on the roti. Fold from two sides and from top and bottom, to
make an envelope.
Dust it with the refined flour and press it with fingers. Now, roll it out a little.
Meanwhile, heat a tawa. Now, place the paratha on the pan.
As one side cooks lightly, flip it and apply butter. Flip it again, apply butter as
required and roast it from both sides on medium to high flame till it turns light
brown and crispy. Cut it in the middle into four pieces for serving.
'Veg Mughlai Paratha | Veg Moglai Paratha' is ready to be served.
Tips
Any coloured capsicum of choice can be added to make the stuffing.
In place of butter, either ghee or oil can be used.
Green chilli is optional.
This dish can be prepared with whole wheat flour or half wheat flour added with
maida.
It is recommended to serve this paratha with Green Chutney | Hari Chutney |
Coriander Chutney or Homemade Curd or Tomato Ketchup | Homemade Tomato
Ketchup.

Arbi Tuk
Sajni Vagnani
From Rajasthan
A TRADITIONAL SINDHI
SIDE DISH
PREP TIME: 5 MIN

READY IN: 15 MIN
SERVING: 2
Ingredients
Colocasia root/Arbi/Kachalu –
250g
Salt - as required
Oil - for frying
FOR PREPARING MASALA

Red chilli powder/Lal mirchi
powder - 1 tsp (optional)
Coriander powder/Dhaniya
powder - 1 tsp
Dry mango powder/Amchur
powder - 1/2 tsp

Arbi Tuk
Instructions
FOR PREPARING MASALA

Take red chilli powder, coriander powder, and dry mango powder. Mix well and
keep it aside.
FOR PREPARING ARBI TUK/KACHALU TUK

Boil the arbi till the pressure cooker generates steam. Then peel it.
Then make a vertical slit from the top to the bottom. Add salt inside of arbi.
Likewise, prepare all the other arbi pieces.
Meanwhile, heat oil in a pan for frying the arbi. When the oil is hot, fry the arbi on
a medium to high flame until it turns light golden brown from all sides.
While adding arbi in hot oil for frying, keep the flame at medium. Then fry them on
a high flame.
Take out the half-fried arbi on a plate. Let it cool down.
Now take one half-fried arbi between butter paper and press it using your palm to
make it flat. Likewise, prepare all the other arbi pieces.
Now deep fry them again on a low flame till they become crispy and golden
brown from both sides.
The arbi should be flipped carefully while frying again; otherwise, it might be
broken.
Once done, take them out on a serving plate using a slotted spoon. Now sprinkle
prepared masala on it.
'Arbi Tuk' is ready to be served.
Tips
Around 2 inches long and thick arbi should be selected to prepare this dish.
While adding arbi in hot oil for frying the first time, the flame should be kept at
medium. Then they should be fried them on a high flame.
The arbi can be pressed between the palms or with a masher.
Roasted cumin seed powder can be added to the dry masala.
If the arbi is thick, it should be made half and then pressed to make it flat.
The arbi should be flipped carefully while frying again; otherwise, it might get
broken.

Green Garlic
Paratha With
Raita
Neetu Raheja
From New Delhi
A STUFFED, SPICY
PARATHA
PREP TIME: 10 MIN

READY IN: 15 MIN
SERVING: 2
Ingredients
FOR STUFFING
Green garlic/Hara lahsun - 1 bunch
Green chilli/Hari mirchi - 2 to 3,
finely chopped
Salt - to taste
Red chilli powder/Lal mirchi
powder - 1/2 tsp
Coriander leaves/Hara dhaniya - a
handful
Dry coriander seeds/Sabut dhaniya
- 1/2 tsp
Ghee - as required
Butter - for garnishing

Green Garlic Paratha
With Raita

Ingredients
FOR RAITA Green garlic stems - 1 tsp
Curd - 1 cup, beaten Ghee - 1/2 tsp
Salt – to taste OTHER INGREDIENTS

Cumin powder/Jeera powder - 1/2 Dough - as required
tsp
Instructions
FOR PREPARING THE STUFFING
Peel the dead skin of green garlic from the top and the tip at the other end. Then
wash, dry and chop it.
Take the chopped green garlic in a bowl. Add coriander leaves, green chilli, salt,
red chilli powder, and dry coriander seeds. Mix well. Keep this mix aside.
FOR PREPARING THE PARATHA

Take a big, ball-sized portion of the dough, shape it into a ball, and flatten it.
Then roll it and prepare a big roti.
Put the garlic stuffing in the centre. Cover and seal it properly. Dust it with flour.
Roll it and prepare the paratha.
Meanwhile, heat a tawa. Place the paratha on the tawa. Cook on one side.
Flip it and, once it is slightly brown, apply ghee on both sides and cook it on a
low to medium flame. Press the paratha while cooking it to make it crispy.
Once done, take it out on a serving plate. Add some butter to it.

Green Garlic Paratha With
Raita

Instructions
FOR PREPARING THE RAITA
Heat ghee and garlic stems in a tadka pan. Sauté it for 2 minutes on a low flame.
Keep it aside.
Take beaten curd in a bowl. Add coriander leaves and cumin powder.
Now add sautéed garlic to the bowl. Then add salt. Mix well.
'Green Garlic Paratha With Raita' is ready to be served.
Tips
Oil or butter can be used instead of ghee.
A chopper should not be used to chop green garlic; otherwise, it will release
water.
If a non-stick tawa is being used, then the paratha should be roasted on a high
flame.
If roasting the paratha on an iron tawa, the flame should be kept low.
It is recommended to serve this paratha with Dal makhani or Sarson ka Saag.

Besan Paneer
Chilla
Shveta Sheth
From Mumbai
A HEALTHY TIFFIN SNACK
PREP TIME: 5 MIN

READY IN: 10 MIN
SERVING: 1 Ingredients
FOR PREPARING PANEER MIXTURE
Coriander leaves/Hara Dhaniya - a
handful
Paneer - 1/2 cup
Salt - to taste
Red chilli powder/Lal mirch powder - 1/4
tsp
Chaat masala - 1/2 tsp
Black pepper powder/Kali mirch powder
- 1/4 tsp
FOR PREPARING BESAN PANEER CHILLA

Gram flour/Besan - 2 Tbsp
Salt - to taste
Red chilli powder/Lal mirch powder - 1/2
tsp + for garnishing
Turmeric powder/Haldi powder - a pinch
Water - as required
Ghee - as required

Besan Paneer Chilla

Instructions
FOR PREPARING PANEER MIXTURE
Take onion in a bowl. Add coriander leaves, mashed paneer, salt, red chilli
powder, and black pepper powder. Mix well.
FOR PREPARING BESAN PANEER CHILLA

Take gram flour in a bowl. Add salt, red chilli powder, and turmeric powder. Then
add water gradually and prepare a medium thick consistency batter.
Meanwhile, heat a tawa. Grease it with ghee. Pour the batter on the tawa and
spread it like a small pancake. Cover the pan with a lid and cook it for 3 to 4
minutes on a low flame.
Now spread the prepared paneer mixture on it and press it. Now sprinkle red chilli
powder on it. Pour some drops of ghee on it.
Flip it to cook the other side as well. Once it is cooked on both sides, transfer it to
a serving plate.
'Besan Paneer Chilla' is ready to be served.
Tips
Cheese can be added to the chilla.
It is recommended to prepare this recipe using Homemade Paneer.

Ram Khichdi
Kiran Tanwar
From Rajasthan
A DELICIOUS AND
HEALTHY FOOD FROM
THE RAJASTHANI CUISINE
PREP TIME: 15 MIN

READY IN: 30 MIN
SERVING: 5
Ingredients
FOR PREPARING GATTE
Gram flour/Besan - 2 Tbsp
Coriander seeds/Sabut dhaniya - 1
tsp
Salt - to taste
Red chilli powder/Lal mirch powder
- 1 tsp
Cumin seeds/Jeera - 1/2 tsp
Turmeric powder/Haldi powder - 1/4
tsp
Oil - 1 tsp + for frying
Water - as required

Ram Khichdi

Ingredients
FOR PREPARING RAM KHICHDI Red chilli powder/Lal mirch
Oil - 2 Tbsp powder - 1 tsp
Cumin seeds/Jeera - 1/2 tsp Turmeric powder/Haldi powder -
Asafoetida/Hing - a pinch 1/2 tsp
Potato/Aloo – 1, diced Coriander powder/Dhaniya
Cauliflower/Phulgobhi - 1/4 powder - 1 tsp
cup, chopped Water - 2 cups
Capsicum - half, chopped Rice/Chawal - 1 cup
Red chilli/Lal mirch - half, All spice mix powder/Garam
chopped masala - 1 tsp (optional)
Black peppercorn/Kali mirch - 2 Cashew/Kaju - as required for
to 3 garnishing
Cloves/Laung - 2 to 3 Raisins/Kishmish - as required for
Bay leaf/Tej patta - 1 garnishing
Coriander seeds/Sabut dhaniya Tomato/Tamatar – 1, chopped
- 1 tsp Mint leaves/Pudina - a handful
Salt - to taste Milk - 1 Tbsp
Instructions
Wash rice and soak it in water for 15 minutes. Keep it aside.
FOR PREPARING GATTE

Take besan in a bowl. Add coriander seeds, salt, red chilli powder, cumin seeds,
turmeric powder, and oil. Add water gradually to prepare a medium-consistency
dough.
Divide the prepared dough into two parts. Take one part of the dough and
prepare a cylindrical shape. Now cut small pieces from it to prepare gatte.
Likewise, prepare gatte from the other part.

Ram Khichdi

Instructions
Meanwhile, heat oil in a pan. Place the prepared gatte one by one and deep fry
them on a high flame until they become golden and crispy.
Once done, transfer them to a plate and keep the plate aside.
FOR PREPARING RAM KHICHDI

Heat oil in the same pan. Add cumin seeds, asafoetida, potato, cauliflower,
capsicum, and red chilli. Sauté them on a medium flame for 2 to 3 minutes.
Then add black peppercorn, cloves, bay leaf, coriander seeds by rubbing
between your palms, salt, red chilli powder, turmeric powder, and coriander
powder. Mix well.
Now add water. Mix well and cook it till the water starts to boil. Then add soaked
rice. Mix well.
After 3 to 4 minutes, add the prepared gatte. Mix well. Let it cook for 3 to 4
minutes. Cover the pan with a lid. Let it cook.
Cook it for 15 minutes on a low flame. First keep the flame high, and when the
water starts to boil, keep the flame low.
Then add all spice mix powder, cashew, kishmish, and tomato. Mix well. Keep the
flame low. Let it cook for 1 to 2 minutes.
Now add mint leaves and milk. Turn off the flame. Cover the pan with a lid for 4
to 5 Minutes.
Once done, take it out on a serving plate.
'Ram Khichdi' is ready to be served.
Tips
Any type of oil can be used.
The ratio of rice to water should be 1:2.
Prepare this dish using basmati rice.

Besan Ki
Kachori
Rashmi Bhargava
From Rajasthan
A DIFFERENT TYPE OF
KACHORI
PREP TIME: 10 MIN

READY IN: 22 MIN
SERVING: 4
Ingredients
FOR THE DOUGH
Maida/Refined flour - 1 cup
Sooji/Semolina - 1 Tbsp
Oil - 3 Tbsp
Salt - to taste
Water - as required
FOR STUFFING
Besan/Gram Flour - 1 cup
1 tsp or to taste
Saunf/Fennel seeds - 1 tsp, crushed
Pudina powder/Dry mint powder - 1
tsp
Salt – to taste
Oil - 2 Tbsp
OTHER INGREDIENTS
Oil - for frying

Besan Ki Kachori

Instructions
FOR DOUGH
In a bowl, add maida, sooji, oil and salt. Mix well. Check the moyan by binding
the flour. If it binds, the moyan is perfect; else, add more oil.
Add water in small quantities and make a medium-soft dough.
FOR STUFFING
Roast the besan for 6 to 7 minutes or till it is light brown in colour. Allow it to cool
down completely.
Then, add salt, red chilli powder, dry mint powder, crushed fennel seeds,
asafoetida, and oil. Mix them well. If you want, sprinkle a little water and mix
well. The stuffing is ready now.
FOR KACHORI
Take a small portion of the dough. Roll it like a poori using a rolling pin.
Place the stuffing ball on the dough. Bring the edges of the dough together and
join them at the centre. Roll it slightly. Repeat the process for making the other
kachoris.
Meanwhile, heat oil in a kadai/wok. Fry the kachoris from both sides on a
medium flame until they turn golden brown. Once done, take them out.
Crispy 'Besan Ki Kachori' is ready to be served.
Tips
It should be ensured to cool down the filling of the Kachori; else, it may break
while frying.
If the kachori breaks while frying, prepare refined flour slurry and apply it on the
kachori.
These kachoris can be stored for a month in an airtight container.
If desired, some water may be sprinkled on the stuffing to make it soft.

Leftover Rice
Dosa
By Vijay Haldiya
Founder
Zayka Ka Tadka
A UNIQUE IDEA FOR

USING LEFTOVER RICE
PREP TIME: 15 MIN

READY IN: 20 MIN
SERVING: 3
Ingredients
Leftover rice/Cooked rice - 1 cup
Semolina/Sooji/Rava - 1 cup
Curd - 1/2 cup
Water - as required
Salt - to taste
Oil - as required
Schezwan sauce - as required
Cheese - as required

Leftover Rice Dosa

Instructions
Take leftover rice, sooji, curd, and 1/2 cup water in a grinding jar. Grind it to
make a smooth paste. Transfer to a bowl.
Add salt and keep it aside for 15 minutes. After 15 minutes, add some water and
prepare a medium-thick-consistency batter.
Now heat a tawa. Sprinkle some water and wipe the tawa with a cloth.
Pour the batter on the tawa to make a dosa. Pour some oil on top of it. Cook it on
a low flame till it becomes crispy.
Now apply Schezwan sauce to the dosa. Sprinkle onion on it. Grate cheese on
the dosa.
Once it is done, take it out on a serving plate.
'Leftover Rice Dosa' is ready to be served.
Tips
Ghee can be used instead of oil.
It is recommended to prepare this dish using Schezwan Chutney | Schezwan
Sauce.

Spinach
Cheese
Parcels
Avni Panjwani
From Kolkata
A CRISPY AND TASTY

APPETIZER WITH A
UNIQUE SHAPE
PREP TIME: 5 MIN
READY IN: 15 MIN
SERVING: 2
Ingredients
FOR DOUGH
All-purpose flour/Maida - 1/2 cup
Oil - 1 Tbsp
Salt – to taste
Water - as required
FOR BLANCHING SPINACH

Spinach/Palak - 1 cup, finely
chopped
Water - as required
FOR STUFFING
Oil - 1 Tbsp
Garlic - 3 to 4 cloves, chopped

Spinach Cheese Parcels

Ingredients
Blanched Spinach/Paalak – 1 cup FOR SLURRY
Salt – to taste All-purpose flour/Maida - 1 tsp
Black pepper powder/Kali mirch Water - as required
powder - 1/2 tsp OTHER INGREDIENTS

Grated cheese - as required Oil - for frying
Instructions
FOR PREPARING DOUGH
Take all-purpose flour in a bowl. Add oil and salt. Mix well. Add water gradually
to knead dough of a medium soft consistency. Cover it with a lid. Keep it aside
and let it rest for 5 to 10 minutes.
FOR BLANCHING SPINACH

Boil spinach for 2 to 3 minutes in water and then transfer the boiled spinach to
cold water. Then squeeze all the water. Keep it aside.
FOR PREPARING STUFFING

Heat oil in a pan. Add garlic and onion. Mix well and sauté it on a medium flame
for 2 or 3 minutes till it becomes light golden.
Now add blanched spinach. Mix well. Cook it for 2 to 3 minutes. Turn off the
flame. Then add salt and black pepper. Mix well. Keep it aside and let it cool
down.
Add grated cheese in the spinach mixture after it has completely cooled down;
otherwise, the cheese will be melted.
FOR MAKING SLURRY

Take all-purpose flour and water in a bowl. Mix well and prepare slurry of a thick
consistency.

Spinach Cheese Parcels

Instructions
FOR PREPARING SPINACH CHEESE PARCEL
Take a small, ball-sized portion of the dough. Roll it and make a small puri. Cut
away its sides and prepare a square shape.
A square shape can be made by putting all the puris on one another and cutting
its sides to prepare a square or cutting with a square-shaped mold to save time.
Fill the stuffing in the middle part of the square. Apply slurry on all borders of the
square shape.
Now pick up opposite sides of squares and press them. Then pick up another side
and press its borders well to prepare a spinach cheese parcel. Likewise, prepare
all the parcels.
Meanwhile, heat oil in a pan. Place the prepared spinach cheese parcels one by
one into the oil and deep fry them on a low to medium flame.
Fry them until they become golden and crispy. Once done, transfer them to a
serving plate.
'Spinach Cheese Parcels' is ready to be served.
Tips
A square shape can be made by putting all the puris on one another and cutting
its sides to prepare a square or cutting with a square-shaped mold to save time.
Grated cheese should be added in the spinach mixture only after it has
completely cooled down; otherwise, the cheese will melt.

Chocolate
Banana
Spread
Archana Chakravarthy
From Karnataka
A SUPER-DELICIOUS DISH
PREP TIME: 5 MIN

READY IN: 5 MIN
SERVING: 5
Ingredients
Banana/Kela – 2, small
Honey/Shahad - 2 Tbsp
Cocoa powder - 2 tsp
Milk - as required
Soaked almonds - 7 to 8, chopped
+ for garnishing
Butter - as required, optional
Bread - 1

Chocolate Banana Spread

Instructions
Soak almonds for two to three hours. After soaking, chop them and keep them
aside.
Now, peel the bananas and slice them. Put chopped almonds and sliced bananas
in a grinder jar.
Then, add honey, cocoa powder and a little milk in a bowl. Mix them properly.
Pour the mixture in the grinder jar.
Grind them to make a smooth spread.
Meanwhile, heat a pan. Take a bread slice and apply some butter on it. Place it
on a hot pan and roast it. Apply butter on another side and flip it for roasting.
Once done, take it out on a serving plate. Now, apply the prepared spread.
Sprinkle chopped almonds.
‘Chocolate Banana Spread’ is ready to be served.
Tips
It can be spread on bread or rusk or roti as per your preference.
Almonds can be used without soaking.

Tomato
Cheese Bites
Binoo Soral
From Rajasthan
A SIMPLE YET MOUTH-

WATERING APPETIZERS
PREP TIME: 5 MIN

READY IN: 7 - 8 MIN
SERVING: 3 - 4
Ingredients
Cheese cubes – 2, grated
Onion/Pyaz-Green chilli - 2 tsp,
finely chopped
Tomato - 1 tsp, finely chopped
Salt - to taste
powder - 1/4 tsp
Brown bread slice - 1
Water - as required
Oil - for frying

Tomato Cheese Bites

Instructions
FOR PREPARING THE STUFFING
In a bowl, add grated cheese, onion-green chilli, tomato, salt, and black pepper
powder and mix them well.
FOR PREPARING THE CHEESE BITES

Cut the bread slice into two parts and dip it in water. Immediately squeeze out
the excess water from it and add the stuffing in it.
Join the edges and make it into a round ball.
Meanwhile, heat oil in a pan for frying.
Drop the cheese ball in the pan and deep fry it until it turns golden brown on a
low flame. Likewise, follow the process for all the other cheese balls.
'Tomato Cheese Bites' are ready to be served.
Tips
Any available vegetables of choice can be used.
Any type of bread of choice can be used.

Tandoori
Aloo Roll
Shveta Sheth
From Mumbai
A POPULAR STREET FOOD
PREP TIME: 10 MIN

READY IN: 25 MIN
SERVING: 2
Ingredients
FOR MARINATION
Thick curd/Hung curd - 2 Tbsp
Roasted gram flour/Besan - 1 Tbsp
Ginger-garlic/Adrak lahsun - 1 tsp,
shredded
Dry mango powder/Amchur
powder - 1/2 tsp
powder - 1/4 tsp
All spice mix powder/Garam
Masala - 1/2 tsp
Chaat masala - 1/2 tsp
Black salt/Kala namak - 1/2 tsp
Salt – to taste

Tandoori Aloo Roll

Ingredients
Turmeric powder/Haldi powder - a pinch Coriander leaves/Hara Dhaniya - a
Red chilli powder/Lal mirch powder - 1 handful
tsp Lemon juice - of 1/2 lemon
Mustard oil/Sarso ka tel - 2 to 3 Tbsp Salt - to taste
Parboiled potato/Aloo – 2, diced FOR PREPARING TANDOORI ALOO

Oil - as required Roti - 1
FOR PREPARING SALAD Green chutney - as required
Cabbage/Patta gobhi - 1 cup, grated Chaat masala - as required
Onion/Pyaz – 1, sliced Coriander leaves/Hara Dhaniya - a
Chaat masala - 1/2 tsp handful
Instructions
Take curd in a bowl. Add roasted gram flour, grated ginger-garlic, dry mango
powder, black pepper powder, all spice mix powder, chaat masala, black salt,
salt, turmeric powder, red chilli powder, and mustard oil. Mix well.
Now add potato. Mix well. Cover the bowl with a lid. Then keep it aside to
marinate for 30 minutes.
After 30 minutes, take a skewer, add marinated potato to it. Likewise, prepare
another skewer.
Grease the grill pan with oil. Place the skewers on the pan. Keep flipping them to
roast the potatoes on all sides.
Roast it for 7 to 8 minutes on a low to medium flame till it becomes a little brown
or charred. Once done, keep it aside.
FOR PREPARING SALAD

Now take cabbage in a bowl. Add onion, coriander leaves, chaat masala, lemon
juice, and salt. Mix well. Keep it aside.

Tandoori Aloo Roll

Instructions
FOR MAKING TANDOORI ALOO
Take a roti. Apply green chutney to it. Now add one skewer of prepared tandoori
aloo to it. Remove the skewer.
Then add the prepared salad to it. Sprinkle chaat masala and coriander leaves on
it.
Roll the roti to make a complete roll. Secure it with a toothpick. Transfer it to a
serving plate.
'Tandoori Aloo Roll' is ready to be served.
Tips
The gram flour should be roasted for 5 to 6 minutes on a low flame.
To parboil them, the potatoes should be cooked in a pressure cooker until 1
whistle.
The marinated potatoes can be kept in the refrigerator.
The roll can be roasted on a tawa.
It is recommended to prepare this dish using Green Chutney | Hari Chutney |
Coriander Chutney.

Tuwar Dal Ki
Chutney
Sandhya KP
From Hyderabad
A SPICY AND TASTY

CHUTNEY
PREP TIME: 2 MIN

READY IN: 7 MIN
SERVING: 4
Ingredients
Pigeon pea/Tuwar dal - 1/2 cup
Dry red chilli/Sukhi lal mirch - 1 cup
Salt - to taste
Turmeric powder/Haldi powder - a
pinch
Tamarind/Imli - 2 to 3 small pieces
Water - as required
FOR TADKA
Oil - 4 Tbsp
Mustard seeds/Rai - 1/4 tsp
White gram/Urad dal - 1 tsp
Garlic/Lahsun - 8 to 9 cloves, finely
chopped
Curry leaves/Curry patta - a few
Dry red chilli/Sukhi lal mirch - 2 to 3
Asafoetida/Hing - 1 tsp

Tuwar Dal Ki Chutney

Instructions
Dry roast tuwar dal for 2 minutes on a medium flame till a nice aroma begins to
rise and the dal turns into a nice golden brown colour. Then turn off the flame
and transfer the roasted tuwar dal to a bowl.
Now roast dry red chillies and cumin seeds in the same hot pan. Do not turn on
the flame while roasting red chillies and cumin seeds. Roast them in a hot pan
only to remove the moisture of the red chilli.
Now transfer the red chillies and cumin seeds to a grinding jar. Dry grind them.
Then add roasted tuwar dal, tamarind, salt, and turmeric powder. Add a little
water and grind them.
Add a little water again and grind it. Add water gradually while grinding the
chutney. The chutney should be coarsely ground and its consistency should be
thick.
FOR PREPARING THE TADKA

Heat oil in a tadka pan. Add garlic. Sauté it till turns into a nice golden brown
colour. Now turn off the flame.
Then add urad dal, mustard seeds, and cumin seeds. Mix well. Roast urad dal in
hot oil till it turns into a nice golden brown colour.
Meanwhile, take out the golden brown garlic pieces from the hot oil and add
them to the ground chutney bowl.
Then add curry leaves and dry red chilli. Mix well. Then add asafoetida. Mix well.
Now pour the half-prepared tadka into the ground chutney and mix well. Then
add again the left tadka to the chutney and mix well.
'Tuwar Dal Ki Chutney' is ready to be served.

Tuwar Dal Ki Chutney

Tips
Tuwar dal should be dry roasted and not washed before roasting.
The flame should be turned off while roasting red chillies and cumin seeds. They
should be roasted in a hot pan only to remove the moisture from the red chillies.
Garlic and asafoetida will give a nice taste to this chutney, so do not skip them.
The dry roasted tuwar dal can be stored in an airtight container. The container
should, however, not be kept in the refrigerator.
The spiciness of the chutney can be adjusted to taste.
Water should be added gradually while grinding the chutney.
The chutney should be coarsely ground, and its consistency should be thick.
Add a little water to make the consistency thin to serve this chutney with dosa.

Pineapple
Beetroot
Mocktail
Renu Natani
From Rajasthan
A FRESH AND ENERGETIC

DRINK
PREP TIME: 5 MIN

READY IN: 5 MIN
SERVING: 2
Ingredients
Pineapple – 1, chopped
Ginger/Adrak - 1 inch, chopped
Beetroot -1, chopped
Fresh Mint Leaves/Pudina - 1 cup
Water - as required
Soda Water/Soft Drink/Chilled
Water - as required

Pineapple Beetroot
Mocktail

Instructions
Take pineapple, ginger, beetroot, and mint leaves in a grinder jar. Add some
water and grind it. Prepare a fine puree.
Sieve the mixture and prepare thick juice. Add soft drink in a bowl to adjust
consistency. Transfer to a serving glass.
‘Pineapple Beetroot Mocktail’ is ready to be served.
Tips
Any soft drink, soda water, or even chilled water can be used.

Kair Daakh Ki
Sabji
Meena Burat
From Rajasthan
A RAJASTHANI DELICACY
PREP TIME: 300 MIN

READY IN: 310 MIN
SERVING: 4
Ingredients
Kair - 1/4 cup
Ghee - 2 Tbsp
Ginger-green chilli paste/Adrak hari
mirchi paste - 1 tsp
Curd - 1 cup
Red chilli powder/Lal mirchi powder
- 1 tsp
Turmeric powder/Haldi powder -
1/4 tsp

Kair Daakh Ki Sabji

Ingredients
Coriander powder/Dhaniya powder - Cashew/Kaju - 8 to 10
2 tsp All spice mix powder/Garam masala -
Cashew powder/Kaju powder - 3 tsp 1/2 tsp
Raisins/Kishmish - 1/2 cup Salt - to taste
Instructions
Soak kair for 4 to 5 hours. Then cook it in the pressure cooker till 1 whistle. Keep it
aside. Soak kishmish and cashews separately in hot water for 10 minutes. Keep
them aside.
Take curd in a bowl. Add red chilli powder, turmeric powder, and coriander
powder. Keep it aside.
Heat ghee in a pan. Add cumin seeds, asafoetida, and ginger-green chilli paste.
Then keep the flame low. Then add the prepared masala curd. Mix well.
Stir the curd continuously for 3 to 4 minutes till it starts to boil. Then add the
cashew powder. Mix well. Boil it for 3 to 4 minutes till the gravy becomes thick
and the ghee separates.
Now add all spice mix powder and salt. Mix well. Then add the prepared kair. Mix
well.
Then add soaked kishmish and cashew. Mix well. Then cook it for more 2 to 3
minutes till the gravy starts to boil. Once done, transfer it to a serving bowl.
'Kair Daakh Ki Sabji' is ready to be served.
Tips
Garlic can be added to the sabji.
The curd should be stirred continuously until it starts to boil.
If kair is not available, this dish can be prepared with only cashew and kishmish.

Maharashtrian
Style Kaddu Ki
Sabji
Anuradha Sharma
From Pune
A ONE OF THE BEST

PUMPKIN SABJIS
PREP TIME: 3 - 4 MIN

READY IN: 13 - 14 MIN
SERVING: 1 - 2
Ingredients
Oil - 1 to 2 Tbsp
Kaddu/Pumpkin - 250g
Sukha nariyal/Desiccated coconut -
1 cup, grated
Mungfali/Peanuts - 1 cup
Til/Sesame seeds - 1 cup
Hari mirchi/Green chilli - 3
Lehsun/Garlic - 5 to 6 cloves,
optional
Hing/Asafoetida - 1 pinch

Maharashtrian Style
Kaddu Ki Sabji

Ingredients
Danamethi/Fenugreek Seeds - Turmeric powder/Haldi powder -
1/2 tsp 1/2 tsp
Mustard seeds/Rai - 1 tsp Salt - to taste
Cumin seeds/Jeera - 1 tsp Sugar - 1 tsp
Curry leaves/Curry patta - a few Dry Mango Powder/Amchur - 1/2
Ginger/Adrak - 1 tsp, grated tsp
Red chilli powder/Lal mirch All spice mix powder/Garam
powder - 1 tsp masala - 1/2 tsp
Coriander seed powder/Dhaniya Coriander leaves - as required
powder - 1 tsp Water - as required
Instructions
Peel and cut the pumpkin into medium-size cubes. Keep them aside.
Grind desiccated coconut, peanuts, sesame seeds, green chillies, and garlic to a
paste using a grinder.
Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, and
asafoetida.
Then, add curry leaves, grated ginger, and the prepared paste. Sauté it until it
leaves the oil.
Now, add red chilli powder, coriander powder, all spice mix powder, and
coriander leaves. Mix them well.
Add a little water, pumpkin cubes, and salt. Mix them. Cover the pan with a lid
and cook it for 2 to 3 minutes.

Maharashtrian Style
Kaddu Ki Sabji

Instructions
After 2 to 3 minutes, remove the lid and add sugar. Add water, if required. Cover
it again and cook it 6 to 7 minutes on a low to medium flame.
Once done, turn off the flame. Add dry mango powder in it and mix it well.
Transfer it to a serving bowl and garnish it with coriander leaves.
'Maharashtrian Style Kaddu Ki Sabji' is ready to be served.
Tips
The paste can be stored in an air-tight container in the refrigerator for 2 to 3
days. The paste can be used for preparing other sabjis.
Other spices may be added according to your taste.
Instead of desiccated coconut, fresh coconut can be used.
Instead of dry mango powder, lemon juice or chaat masala can be used.
Water should be added to adjust the consistency of the sabji as required.
Garlic is optional.

Protein
Milkshake
Ramya Ollalwar
From California, USA
A HEALTHY DRINK
PREP TIME: 20 MIN

READY IN: 23 MIN
SERVING: 2
Ingredients
Chia seeds - 1 tsp
Cocoa powder - 2 tsp
Milk - 1 cup
Banana - half, sliced
Apple - half, pieced
Oats - 1 Tbsp
Spinach leaves - a handful
(optional)
Peanut butter - 1 Tbsp

Protein Milkshake

Instructions
In a small bowl, take the chia seeds and cocoa powder. Add some milk and mix
together. Soak the mixture for 20 minutes to have medium consistency.
Take the milk in a mixer jar. Add the banana slices, apple pieces, oats, spinach
leaves, and peanut butter. Grind together to make the drink.
Take two serving glasses. First add the chia seeds, cocoa powder, and milk
mixture. Pour the milkshake and again garnish it with the mixture.
‘Protein Milkshake’ is ready to be served.
Tips
The chia seed, cocoa powder, and milk mixture should first be prepared.
Sabja seeds can be used instead of chia seeds.
Spinach leaves is optional.
Roast the peanuts and grind them when lukewarm for 3 to 4 minutes without
adding sugar or jaggery to make peanut butter.
If desired, dry fruits like dates, almonds or almond flour can be added to the
milkshake while serving.

Enjoy!

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facebook.

Hope all our lovely and supportive

viewers are doing well and enjoying

the beautiful transition of weather.

Spring signals the beginning of

summer. It brings to us not just

beautiful flowers but also fresh

We try our best to connect with you

and hope to bring smiles to your

faces and also make your cooking

easier and more enjoyable. Your

feedback, support, love and

encouragement for our efforts help

bring these amazing recipes for all

Vijay Haldiya - [ Founder of Zayka

Rajasthani Aata Rajasthani Aata Dhokla - 09

Veg Mughlai Paratha - 19

Green Garlic Paratha With Raita - 24

27 Besan Paneer Chilla

Leftover Rice Dosa - 34

Spinach Cheese Parcels - 36

Chocolate Banana Spread - 39

Tomato Cheese Bites - 41

Tuwar Dal Ki Chutney - 46

Pineapple Beetroot Mocktail - 49

Maharashtrian Style Kaddu Ki Sabji - 54

PREP TIME: 10 MIN

Onion/Pyaz – 2, finely chopped

Coloured bell peppers - 1 cup, finely

Sweet corn - 1 cup

Coriander leaves - a handful

Ginger-green chilli paste/Adrak-hari

mirchi paste - 1 tsp

Red chilli powder/Lal mirch powder - to

All spice mix powder/Garam masala - 1

Mozzarella cheese - 1 cube, grated

Chaat masala - 1 tsp

Sesame seeds/Til - as required

Watch the video recipe facebook.com/zaykakatadka

Take a ball-sized portion of the potato mixture. Prepare a round-shaped cutlet.

low flame for 5 to 7 minutes.

Once done, take them out on a serving plate.

'Corn Cutlet' is ready to be served.

Cutlets can be deep-fried instead of shallow fried.

Watch the video recipe facebook.com/zaykakatadka

A UNIQUE AND HEALTHY

PREP TIME: 5 MIN

Gram flour/Besan - 1 cup

Rice flour/Chawal ka aata - 1 Tbsp

Hot oil - 1 tsp

Baking soda - a pinch

Oil - for frying

Chaat masala - as required

Watch the video recipe facebook.com/zaykakatadka

make a batter of medium-flowing consistency.

chaat masala over the pakodas.

'Turai Pakode' is ready to be served.

Watch the video recipe facebook.com/zaykakatadka