Mango Masala Paties

Mango Masala Patties is a snack dish. You can have them in the evening and skip your dinner. It is stomach filling yummy dish.
Potato is favourite of almost every one. Preparing bajjis, bondas, vada pav or Aloo tikky are common now a days. Potato is normally the basic ingredient in most of the North Indian dishes. These dishes have become very very popular world wide.
I have prepared potato patties using bread and potatoes. I also have done a curry or ragda using tomatoes, spice and a little amount of boiled peas. For the tangy taste I used mango chutney. Mango Chutney mixes well with spice and adds taste to the curry.
Lets see the recipe.

Things needed :

 For the patties:

Potatoes : 4 to 5 medium sized
Brown Bread slices : 6 to 8
Coriander leaves : 1/2 cup
Turmeric powder : a pinch.
Garam Masala powder : 1 Tea spoon
Red Chilly Powder : 1 Tea spoon
Jeera Powder : 1/2 Tea spoon
Oil : To shallow fry : 3 to 4 Table spoons.
Oats : 2 Table spoons.
Salt : According to taste.

For the gravy.

Fresh peas or dried peas : 1 Cup 
Tomatoes : 2 to 3
Mango Chutney : 2 to 3 Table spoons
Garam Masala Powder : 1 1/2  Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Coriander Leaves : 1/2 Cup
Salt : to taste
Green Chilly : 2
Chilly Powder : 1 Tea spoon
Pepper pods : 3 to 4
Cooked Peas : 2 to 3 Table spoons
Oil : 1 Table spoon
Ghee or butter : 1 Tea spoon
Cinnamon : a small piece. 
Lemon juice or tamarind pulp : 1 Table spoon. (1 lemon extract).

Method : Gravy

1.Wash and boil peas and potatoes for 6 to 8 minutes and leave it for cooling.  ( Remove the skin and smash  potatoes and keep it aside).
2. Grind, mango chutney, 1 tea spoon of garam masala powder, jeera, coriander seeds, coriander leaves, green chilly, tomatoes and cooked peas. ( 2 to 3 table spoons). Remove from the jar and keep it aside. 

3. Now keep a pan on the fire and heat. Add 1 table spoon of oil and 1/2 Tea spoon of jeera, a small piece of cinnamon. (dalchinni). Let it turn slightly golden brown.

4. Add ground spicy masla and fry nicely for 1 minute on medium flame.

5. Add boiled peas, required salt and one smashed potato. Add 1/2 Tea spoon of garam masala, a pinch of turmeric powder. Mix it well and let it boil for 2 to 3 minutes. Add water if required. ( It shou6.ld be cooked after adding the required water).

6. Now the gravy is ready to serve.  Keep it aside.

 Method : Patties.
1. Take already smashed potatoes in a bowl.  Add cut coriander leaves, salt, garam masala powder and little jeera powder.

2. Powder brown bread nicely and add it with smashed potatoes. Grate carrots and keep it aside.
3. Dry roast oats and dry grind it. Add ground oats to potato mixture.

4. Now mix all the ingredients nicely and divide it into small ball size.

5. Keep a pan on the fire and heat. Add a spoon of oil. Take a small portion already divided and pat it on your palm.
6. Give a shape according to your wish. Put this pattie on the hot tava. Cook till it turn brown.
7. Turn the other side and cook nicely. At time 4 patties can be cooked.

8. Repeat the same with the remaining mixture.

9. Serve with the gravy and top up with onions or grated carrots.

To top up : (optional)

Onion or Carrot  : 1

and curd (optional)

10. Serve hot and enjoy Mango Masala Patties.

Note :
You should use fresh chutney to get the good result. You should not over cook potatoes. You can also serve this Mango Masala Patties with sweet and hot chutney. ( Katta - meeta chutney). Adding more peas is optional. I have used fresh peas. Dry pea pods are also can be used.Wash and soak dry peas in water (plain water) for 4 hours. Using onions and garlic is purely optional. Using cut onions also optional. You can use grated carrots instead of onions. You can also use chat masala instead of hot and sweet chutney.
Preparation time : 20 minutes.
Cooking Time : 30 minutes.
Total time : 50 minutes to  1 hour.
If using dry peas then another  5 hours or over night .
Serves :  3 to 4.

Link to Mango Chutney :
http://nsomayaji.blogspot.in/2015/05/ondelaga-raw-mango-chutney.html

Chiroti Rava Chakkuli

Chakkuli is also known as chakli or Muruku. Chakkuli is a fried dish. It is crispy and crunchy that every one will surely like to munch..Previously fried things are prepared during the festivals in large scale and used it for many weeks.The time has changed. Different varieties of fried items are shining in the market. Indian fried snacks have become famous world wide.

Chakkuli or chakli is one of the popular fried dish of every one. Especially South Indians like this dish and it can be prepared with different ingredients.Chakkuli mould is very important here to give a shape. Chakkuli the word has come from Sanskrit. ( the circular shape). The chosen flours are mixed with water and then made into thick dough. Then the dough is put into the mould and then pressed to give a round shape. Then fried in hot oil till they turn slightly golden brown and crispy. It can be kept for many days.
I remember my aunt used to prepare this chakkuli in large quantity during "Gokulastami Festival" and share with the neighbours around our home. Gokulastami festival falls  in the month of August or September. It is the biggest festival celebrated in grand manner in Udupi, Dakshina Kannada and all over India.It is believed that Shree Krishna is born on that day night. It is also a rainy season and the rains just slow down during this period and the weather is cool and nice to enjoy in South Canara.. Gokulastami is celebrated in grand way in Udupi and Shree Krishna temple is very famous temple here.
Home made things are always better and safe. You can prepare chakkuli at home and satisfy your taste bud and your people.Here Chiroti rava and rice flour are the main ingredients that I have used. Little spices like jeera and chilly powder are added to give a spicy taste. Crispy, crunchy chakkulis can be kept at least for 1 to 2 weeks in air tight bottles.

Lets see the recipe

Ingredients : 
Chirote Rava (thin variety of Semolina) : 1 Cup
Rice flour : 3 Cups
Water : 1 Cup
Butter : 1 Table spoon
Salt : to taste
Chilly powder : 1 Tea spoon
Jeera : 1 Tea spoon
Sesame seeds : 2 Table spoons
Oil : 2 Cups ( To fry)
 Method :
1. Keep a cup of water to boil on the stove. Add salt and let it boil nicely.

2. Add chiroti rava to the boiling water. Mix it well till it thickens. Put off the fire.

3. Add rice flour and a table spoon of butter, jeera and sesame seeds. 

4. Prepare the dough. Kneed the dough nicely. (Use water if necessary while preparing the dough).

5.Divide the dough in to small portion. Take a portion of it and put it in the chakkuli mould and let the mould be ready with dough.

6. Keep a frying pan on the fire and put oil. Let it become hot.
7. Now press the mould  handle by turning it.Let the chakkuli fry nicely on both side. (I pressed the dough directly to the hot oil).

8. Fry it till both sides turn crispy and crunchy.(slightly golden brown).

9. Remove the fried chakkuli and put it on the kitchen tissue. It absorbs the extra oil.

10. Prepare the chakkuli with rest of the dough.

11. Serve hot chakkuli with  a cup of hot coffee or tea or juice.
12. Put them in airtight bottle when they are cool.
Note :
You can use water if necessary while preparing the dough. Do not add more butter, chakkuli may break in to tiny piece and spread in oil. Do not use any cooking soda or baking soda. Adding more chilly powder is optional. You can mix rice flour when the dough is bit cool. You can prepare chakkuli first on a plate and then fry them. At time you can fry 3 to 4. I directly pressed chakkuli in to hot oil. You can also prepare these type of chakkuli with medium size rava.
Time : 40 minutes.
Serves : 5 to 6.