Mint Pakoda - Crispy Snack

Ingredients:

1. Gram flour - 150 gms
2. Rice flour - 50 gms
3. Corn flour - 2 tbsp
4. Chopped Mint - 1/2 cup
5. Chopped coriander - 1/2 cup
6. Green chillies - 4 nos
7. Ginger - an Inch sized piece
8. Red chilli powder - 1 tsp
9. Ghee - 2 tbsp
10. Hing - 1 tsp
11. Salt - as required.

Method:

1. Add the chopped mint and coriander leaves to the mixing bowl.

2. Grind the ginger and chilli to a nice smooth paste 

3. Add the flours, ginger chilli paste, hing, red chilli powder, salt and ghee

4. With the moisture from the greens and the ghee , try to incorporate the dry and wet ingredients. The moisture be enough to form a dough. if you still see crumbles of raw flour, please sprinkle some water and form a smooth ball of dough as shown below.

5. Pinch small irregular pieces of the dough and drop it in hot oil and fry until golden brown. the more the asymmetrical pieces, more the beauty of the pakodas. 

Serve hot. 

Tasty Onion Paratha

Ingredients: This makes 5 medium sized parathas.

1. Wheat flour - 75 gms
2. Maida - 75 gms
3. Onion - 1 small finley chopped
4. Coriander leaves - chopped - a handful
5. Turmeric powder - 1 tsp
6. Red chilli powder - 1 tsp
7. Cumin powder - 1 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - as needed



Method:

1. I have taken half wheat flour and Maida. On a healthy note, we can use 150 gms of wheat flour. Add all the flours, dry spices and salt in a mixing bowl.

2. Chop the onions very finely. finer they are, easier the rolling. Add the finely chopped onions and coriander leaves.

3. Without adding any water, try mixing the wet and dry ingredients.the moisture from onions due to the addition of salt will ooze out a little and try kneading the dough with the same. once you have mixed well and still the flour is crumbly, sprinkle some water and start kneading until it forms a smooth dough. 

4. The dough need not rest. we can start rolling it immediately. Make small balls out of it and roll it, like normal roti. The thickness and evenness of the paratha depends on the amount of onion. if you are ok with thicker paratha and you like onion flavor, you can go ahead and use a medium onion. but using a small onion and chopping it finely gives a  good balance. 

5. Cook it on hot Tawa, smearing some oil on both sides.
Serve it hot with pickle, curd or dhal or side dish of your choice.