Monsoon recipe: How to make makai jalapeno pakoda

Welcome the monsoon with these special rainy treats.

Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has shared some special recipes for you to try at home.

All recipes: Kind courtesy Khandani Rajdhani

Makai Jalapeno Pakoda

Ingredients

• 1 cup American corn
• A few jalapenos sliced
• 1 cup finely chopped onion
• 1 cup finely chopped capsicum
• 1 tbsp corn starch
• 50 gm finely chopped coriander
• Salt
• 50 gm chopped spring onions
• A pinch chaat masala

Method

• Boil corn and refresh in cold water.
• Chop the jalapeno, capsicum, onion (add only if using the same day), coriander very finely.
• Mix all the ingredients in a bowl with salt and give it a good rub, allow the veggies to leech out the moisture.
• Now add water little by little to get the mixture to a thick consistency.
• Take sufficient oil in a kadhai; bring it to 180 degrees C.
• Leave small pakoda size portions in the oil, deep fry till crisp and golden brown.
• Sprinkle chat masala and serve hot with green chutney/hung curd and garlic dip.

Mushroom Cheese Potlis

Ingredients

For filling

• 200 gm sliced button mushrooms
• 80 gm chopped onion
• 10 gm finely chopped garlic
• 5 gm finely chopped green chillies
• 50 gm paneer
• 30 gm grated processed cheese
• Salt to taste
• 5 gm chaat masala
• 2 gm garam masala
• 10 gm chopped fresh coriander
• 2 gm Kashmiri red chilli powder
• 50 gm refined vegetable oil

For skin

• Wanton skin
• Spring onion

Method

• Heat oil in a non-stick fry pan; add the garlic, onion and green chillies. Sauté Til slightly brown.
• Add garam masala, Kashmir red chilli powder an sauté at this stage.
• Add the mushrooms and sauté till the most of the moisture from the mushrooms reduce.
• Get the mixture to room temperature.
• Add grated cottage cheese, grated processed cheese, chopped coriander and chaat masala and mix well.
• Fill a small ladoo size ball of this mix in the centre of the wanton skin and pinch all the 4 sides to fold it like a money bag.
• Tie the base of the fold with a spring onion green.
• Deep fry the potlis and serve with green chutney.

Jamnagar Potli Kachori

Ingredients

• 200 gm maida
• 150 gm moong dal
• 25 gm ghee
• 10 gm jeera
• 10 gm til white
• 5 gm ginger paste
• 15 gm chilli powder
• 2 gm haldi powder
• 1 pinch hing
• 1 tsp ajwain
• A few drops of lemon juice
• Oil for frying
• Salt to taste
• 3 stems spring onion
• 20 gm spinach paste

For dough
Divide dough into three parts.

Dough 1: Mix maida, ghee, palak paste and salt
Dough 2: Mix maida, chilli paste, ghee and salt
Dough 3: Mix maida, ghee and salt

For the stuffing

Ingredients

• 150 gm moong dal boiled
• 25 gm ghee
• 10 gm jeera
• 10 gm til white
• 5 gm ginger paste
• 15 gm chilli powder
• 2 gm turmeric powder
• A pinch of hing
• 1 tsp ajwain
• 1 tsp lemon

Method

Stuffing masala

• Take a thick bottom kadhai and add the ghee and oil.
• Add jeera, ajwain, ginger paste, chilli powder, turmeric powder and hing.
• Add boiled moong dal and cook till the mixture becomes dry.

For the dough

• Make three different dough mixes as mentioned above.
• Take equal portions of this dough and roll them into small chapatis.
• Add some of the stuffing as required in the small roti and make into a potli (bag).
• Take a strip of spring onion leaf and tie it around the mouth of the potli to secure it.
• Deep fry the potlis in medium hot oil.
• Serve hot with green chutney.

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