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Tikhat mithachi puri

Tikhat mithachi puri is a marathi name meaning hot and savory puri/ poori. There are some
variations in the common North Indian puri. You can have this tikhat mithachi puri with pickle
as an evening snack or a Sunday Brunch.
Recipe of tikhat mithachi puri
1 cup atta (whole wheat flour)
3 tbsp sooji (semolina/rava)
1 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chilli powder (cayenne pepper)
1 tbsp oil + for deep frying
1 tsp ajwain (carom seeds)
1. Mix salt in flour. Add sooji, turmeric powder, red chilli powder, ajwain and 1 tbsp oil. Mix
well with your hands.
2. Add water little by little and knead the flour into stiff dough. Set aside for 20 minutes.
3. Take a lemon size ball from the dough and roll out on a lightly oiled surface into a 3-4 inch
round poori.
4. Heat oil in a kadhai/wok and when it’s sufficiently hot, turn the heat to medium. Deep fry
puris in the hot oil till puffed up and golden brown from both sides.
5. Drain on an absorbent paper and serve tikhat mithachi puri hot with some pickle.
poha chivda

Poha chivda or chivda or chidwa is a snack made in many parts of India but it’s very popular in
Maharashtra. You need a thin variety of poha for this healthy snack. It’s an anytime snack or
namkeen. You can also have it as a tea time munchie without bothering about the calories as it is
not fried and does not use too much oil. You can store the chivda in an airtight container as it
remains fresh for about a month.
Recipe of poha chivda/ chidwa
6 cups thin poha (beaten rice/ flattened rice)
2 tsp mustard seeds
4 tbsp peanuts
4 tbsp dalia (roasted chana dal)
3 tbsp oil
2 tsp salt
1/2 tsp turmeric powder
7-8 curry leaves
Green chillies (finely chopped) or red chilli powder
1. Put poha in a microwave safe bowl and microwave it for 2 minutes uncovered, stirring after 1
minute. Check if the poha has become crisp, if not cook for 1 more minute.
2. In a mortar using pestle, grind the salt into thin powder.
3. Heat oil in a kadhai/wok. Add mustard seeds. When they pop, add green chillies and curry
leaves. Cook for a minute.
4. Add peanuts and dalia. When they turn somewhat brown, add turmeric powder and salt.
5. Add poha and mix quickly. Keep mixing it for 3-4 minutes. Turn off the heat.
6. Cool the chivda and store in an airtight container.
Sabudana vada

Sabudana vada is mainly eaten during fasting period especially Navratri fasts (vrat). They are so
delicious that I sometimes make them with our evening tea. Some vrat ka khana are so tasty that
everyone wants to eat them fasting or non- fasting. Sabudana vada is more popular in
Maharashtra. If you observe fast during Navratri or Ekadashi, you can check out recipes in
‘Fasting food’ category in my blog.
Recipe of sabudana vada/ sago patties
1 cup sabudana (sago/ saboodana/ tapioca)
1/2 cup peanuts- dry roasted and coarsely grinded
2 potatoes- boiled, peeled and mashed
3-4 green chillies- chopped
Salt to taste
Coriander leaves (cilantro) - chopped
Oil to shallow fry
1. Wash sabudana in a colander or a strainer. Drain. Soak sabudana in that much water in which
it is ‘just immersed’ and no more. Let it soak for 1 1/2 to 2 hours.
2. Mix well all the above ingredients in a bowl except oil.
3. Wet your hands and take tennis ball size balls from the sabudana mixture. Flatten them to
form patties.
4. Heat oil in a flat, wide pan and shallow fry these patties or wada in it till golden from both
sides. Drain using a slotted spoon, on an absorbent paper. Shallow fry vadas in batches. Serve
sabudana vada hot.

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