Singhade ke ate ki kadhi & Rajgira ki Poori

By Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa

Singhade ke ate ki Kadhi

Servings 2

Prep Time 15 minutes

Cook Time15 minutes

Total Time 20 minutes

Ingredients 

• ½ cup plain yoghurt
• 1 tablespoon Singhare ka atta
• ½ teaspoon Red chili powder
• Rock salt (sendha namak) to taste
• a pinch Sugar
• 1 cup Water
• 1 tablespoon Cilantro or coriander leaves chopped finely

For Tempering:

• 1 tablespoon Oil or ghee
• ½ teaspoon Cumin seeds
• 1 Dried red chilies
• 6-7 Curry leaves

Instructions 

• Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth.
• Now add water and whisk again to mix.
• Take this mixture into a saucepan and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.
• At the end of the simmering process, heat the oil/ghee in a small pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
• Then add dried red chili and curry leaves, fry for 30-40 seconds.
• Immediately add this tempering to the simmering kadhi and mix well.
• Lastly, garnish with chopped cilantro.

Rajgira ki Poori

Serving 2

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Total time 45 min

Ingredients

• Rajgira flour 1 cup
• Potatoes boiled and peeled 2-3 medium
• Ginger-green chilli paste 3 teaspoons
• Fresh coriander leaves chopped 1 tablespoon
• Rock salt (sendha namak) to taste
• Ghee 2 tablespoons + to deep fry

Method

• Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and rock salt and mix well. Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes
• Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat into a puri.
• Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper

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