Foodie India.

🍽️ Dal Makhani Recipe (Quick & Authentic)

Asli Punjabi Swaad, Direct From Foodie India Kitchen! 🤤🔥

​Kya aapko bhi lagta hai ki perfect Dal Makhani sirf restaurants mein milti hai? Think again! Aaj hum share kar rahe hain ekdum authentic, rich, aur creamy Dal Makhani ki recipe jo aapke ghar ke har member ka dil jeet legi.

​Dheemi aanch par p**i hui dal, dher saara makkhan, aur fresh cream ka perfect balance—yeh recipe ekdum foolproof hai!

​🥣 Ingredients:

​🧱 Main Base:

​🟤 1 cup Sabut Urad Dal (Black Gram)

​🫘 1/4 cup Rajma (Kidney Beans)

​🧈 2-3 tbsp Ghee / Refined Oil

​🪵 Boiling Spices:

​🟫 1 Badi Elaichi (Black Cardamom)

​🥢 1 Dalchini (Cinnamon Stick)

​🧂 Salt (Aas-paas swaad anusar)

​🍅 Rich Gravy:

​🧅 2 Finely chopped Onions

​🧄 1 tbsp Ginger-Garlic paste

​🍅 1 cup Fresh Tomato Puree

​🌶️ Spice Mix:

​🔴 1 tsp Kashmiri Red Chilli powder

​🍃 1/2 tsp Kasuri Methi

​🟤 1/2 tsp Garam Masala

​🥛 Finishing Touch (The Magic):

​🧈 3 tbsp Butter

​🥛 1/4 cup Fresh Cream

Step-by-Step Method:

​Soaking & Boiling: Urad dal aur rajma ko raat bhar (8-9 ghante) bhigo dein. Pressure cooker mein dal, rajma, khade masale, namak aur 4 cup paani daalkar 5-6 seeti aane tak pakaayein, jab tak dal soft na ho jaye.

​The Masala Base: Ek kadhai mein ghee/oil garam karein. Onions ko golden brown hone tak bhoonein, phir ginger-garlic paste daalkar 1 minute pakayein.

​Tomato & Spices: Tomato puree aur Kashmiri red chilli powder dalein. Jab tak masala tel na chhod de, tab tak ise acche se pakaayein.

​The Slow Cook: Ubli hui dal ko kadhai mein dalein. Gas dheemi karein aur dal ko thoda mash karte hue 20-25 minute tak pakne dein (jitna dheeme pakega, utna makhani taste aayega).

​The Creamy Touch: End mein makhani ka asli jadu—Butter, Fresh Cream, Garam Masala, aur crushed Kasuri Methi daalkar 2 minute simmer karein.

​📸 Concept & Recipe:

🎥 Content Creator: Team Foodie India

📍 Follow us for more delicious updates:

​

🌾 चावल के छिलके की रोटी (Rice Flour Roti Recipe) 🌾

​✨ Traditional Comfort Food Redefined! ✨

​क्या आपने कभी एकदम रूई जैसी मुलायम चावल की रोटी ट्राई की है? 🌾 अगर नहीं, तो आज ही इस पारंपरिक और ग्लूटेन-फ्री रेसिपी को अपने किचन में बनाएं। यह बनाने में जितनी आसान है, खाने में उतनी ही स्वादिष्ट और सुपाच्य होती है।

​चाहे तीखी चिकन करी हो, सरसों का साग या फिर घर का बना आम का अचार—यह हर डिश के साथ एकदम परफेक्ट बैठती है! 😋

​ संडे लंच को स्पेशल बनाने के लिए पूरी रेसिपी स्टेप-बाय-स्टेप देखें और सेव (Save) करना न भूलें!

​🛒 सामग्री (Ingredients)

​🍚 चावल का आटा – 2 कप

​💧 पानी – 2 कप

​🧂 नमक – स्वादानुसार

​🧈 घी या तेल – 1 छोटा चम्मच (आटा गूंथने के लिए) और सेकने के लिए

​👩‍🍳 बनाने की विधि (Step-by-Step Recipe)

​स्टेप 1: पानी उबालें

एक कढ़ाई या पैन में 2 कप पानी डालें। इसमें स्वादानुसार नमक और 1 छोटा चम्मच घी/तेल डालकर पानी को अच्छी तरह उबलने दें।

​स्टेप 2: आटा मिलाएं

जब पानी में उबाल आ जाए, तो गैस की आंच धीमी कर दें। अब इसमें धीरे-धीरे चावल का आटा डालें और चम्मच या बेलन की मदद से लगातार चलाते हुए अच्छे से मिला लें।

​स्टेप 3: भाप में पकाएं

आटा मिक्स होने के बाद गैस बंद कर दें। पैन को ढक्कन से ढक दें और 5 से 7 मिनट के लिए इसे भाप (steam) में ऐसे ही छोड़ दें। इससे आटा सॉफ्ट हो जाएगा।

​स्टेप 4: आटा गूंथें

अब आटे को एक बड़ी परात में निकालें। जब आटा हल्का गुनगुना हो (जितना आपका हाथ सह सके), तब हाथों में थोड़ा सा पानी या घी लगाकर इसे 3-4 मिनट तक अच्छे से मसलते हुए चिकना और मुलायम गूंथ लें।

​स्टेप 5: लोइयां बनाएं और बेलें

गूंथे हुए आटे से छोटी-छोटी लोइयां (पेड़े) बना लें। एक लोई लें, उस पर सूखा चावल का आटा लगाएं और हल्के हाथों से पतली रोटी बेल लें। (अगर किनारे फटें, तो आप किसी कटोरे से काटकर इसे एकदम गोल शेप दे सकते हैं)।

​स्टेप 6: रोटी सेकें

तवे को मध्यम आंच पर गर्म करें। बेली हुई रोटी को तवे पर डालें। जब ऊपर की सतह थोड़ी सूखी दिखने लगे, तो इसे पलट दें। दूसरी तरफ से भी हल्का सेकने के बाद, इसे सीधे आंच पर या तवे पर कपड़े से दबाकर फुला लें।

​✨ सर्विंग टिप: गरमा-गरम चावल की फूली हुई रोटी पर थोड़ा सा देसी घी लगाएं और इसे अपनी पसंदीदा मसालेदार सब्जी, चिकन करी
या आम के अचार के साथ सर्व करें!

​

Recipe & Concept: India

Crunch, Sip, Repeat! 🌿✨

​Kya aapne kabhi perfect Kothimbir Vadi try ki hai? Yeh Maharashtrian snack hai jiska har bite ek flavour ka dhamaka hai! Crispy baahar se, aur soft-spicy andar se. Garam chai ke saath iska combo toh lajawab hai. ☕

​Aaj hi try karein ye easy aur delicious recipe! Full recipe neeche di gayi hai. 👇

Ingredients (Samagri):

​🌿 2 cups fresh hara dhaniya (finely chopped)

​🥣 1.5 cups besan (gram flour)

​🍚 2 tbsp chawal ka aata (rice flour - for crispiness)

​🌶️ 1 tsp hari mirch aur adrak ka paste

​✨ 1/2 tsp haldi powder

​🔥 1 tsp lal mirch powder

​🧂 Swad anusar namak

​🥯 1/2 tsp ajwain (carom seeds)

​🍋 1 tsp nimbu ka ras

​💧 Zaroorat anusar pani (steaming ke liye)

​🍳 Tel (frying ke liye)

Step-by-Step Instructions:

​Mixing: Ek bade bowl mein chopped dhaniya, besan, chawal ka aata, aur saare masale (haldi, mirch, namak, ajwain, adrak-mirch paste, nimbu) mix karein.

​Dough: Thoda sa pani daalkar ek tight mixture taiyaar karein. Yaad rakhein, mixture bahut geela nahi hona chahiye.

​Shaping: Mixture ko ek cylinder shape dein ya grease ki hui thali mein barabar faila lein.

​Steaming: Isse 15-20 minutes tak steamer mein steam karein. Check karne ke liye knife daalkar dekhein, agar saaf nikle toh pak gaya hai.

​Cooling & Cutting: Steam hone ke baad ise poori tarah thanda hone dein, phir manchahi shape mein pieces cut karein.

​Frying: Ek pan mein thoda tel garam karein aur vadis ko golden brown aur crispy hone tak shallow fry karein.

​Serve: Garma-garam serve karein hari chutney aur chai ke saath! 😋

Recipe curated by: Foodie India

🌾 Healthy & Crispy Oats Tikki Recipe | Weight Loss & Fitness Special 🌾

​Hello Foodies! 👋 Aaj Foodie India par hum lekar aaye hain ek aisi recipe jo taste mein toh zabardast hai hi, saath hi aapke fitness goals aur weight loss ke liye bhi perfect hai. Chaliye banate hain high-protein aur high-fiber Oats Tikki! 😍

​🛒 Ingredients (Samagri)

​🥣 Main Ingredients:

​🥣 Oats: 1 Cup (Halka roas karke coarsely kaat/pis lein)

​🧀 Paneer (Low-Fat): 100g (Crumble kiya hua - protein ke liye)

​🥔 Boiled Potato: 1 Medium (Binding ke liye)

​🥕 Fresh Veggies (Barik Kati Hui):

​🧅 Pyaaz (Onion): 1 Small

​🥕 Gajar (Carrot): 2-3 Chammach

​🫑 Shimla Mirch (Capsicum): 2-3 Chammach

​🌱 Hara Dhaniya (Coriander): Ek mutthi

​🌶️ Hari Mirch (Green Chilli): 1-2 (Aapke taste ke anusar)

​🧂 Masale & Seasoning:

​🧂 Namak (Salt): Swaadanusaar

​🌶️ Lal Mirch Powder: ½ Chammach

​🍋 Nimbu ka Ras (Lemon Juice): 1 Chammach

​🥄 Chaat Masala: ½ Chammach

​🍂 Bhuna Jeera Powder: ½ Chammach

​🫒 Olive Oil / Ghee: Sirf 1-2 Chammach (Shallow fry karne ke liye)

​👩‍🍳 Step-by-Step Instructions

​🔹 Step 1: Oats ko Roast Karein

​Sabse pehle ek pan mein Oats ko 2-3 minute ke liye dry roast (bina tel ke bhun) kar lein jab tak halki khushbu na aane lage. Thanda hone par ise mixer mein halka sa chala lein (bilkul powder nahi banana hai, thoda dardara rakhna hai).

​🔹 Step 2: Mixture Taiyar Karein

​Ek bade bowl mein roasted oats powder, crumbled paneer, aur ubla hua aloo dalein. Ab isme saari barik kati hui sabziyan (pyaaz, gajar, shimla mirch, hari mirch, dhaniya) aur saare masale acche se mila lein.

​🔹 Step 3: Tikki ka Shape Dein

​Sari cheezon ko haath se goondh kar ek dough (atte) ki tarah bana lein. Ab is mixture se thoda-thoda bhaag lekar apni hatheliyon ke beech ghumate hue gol aur flat Tikki ka shape dein.

​🔹 Step 4: Shallow Fry Karein

​Non-stick tawa ya pan garam karein aur uspar bilkul thoda sa (aadha chammach) ghee ya olive oil lagayein. Tikkis ko tawa par rakhein aur mediumaanch par dono taraf se golden brown aur crispy hone tak sek lein.

​🍽️ How To Serve?

​Garam-garam Oats Tikki ko pudine ki teekhi hari chatni 🌿 aur ek garam cup green tea 🍵 ya black coffee ke saath serve karein.

​💡 Foodie India Tip: Agar aap strict calorie deficit par hain, to aap aloo ki jagah ubla hua shakarqand (sweet potato) ya sirf paneer ka use bhi kar sakte hain!

​Aapko yeh fitness-friendly recipe kaisi lagi? Comment karke zaroor batayein! 👇
Like ❤️ | Share 📲 | Save 📌

Dhaba Style Sev Tamatar ki Sabji – Ghar Pe! 🍅✨

​Hello Foodie Fam! 👋 Aaj hum bana rahe hain Malwa aur Gujarat ki sabse famous, chatpati aur sasti-sundar-tikau sabji—Sev Tamatar ki Sabji! Jab ghar me koi sabji na ho, toh ye recipe aapka din bana degi. 🤤

​Chaliye note kariye recipe aur aaj hi try kijiye!

​🛒 Ingredients (Saamgri)

​🍅 Tamatar (Tomatoes): 3-4 bade (barik kate hue aur thoda puree)

​🥖 Sev: 1 cup (Moti ya Ratlami sev sabse best hai!)

​🧄 Adrak-Lahsun Paste: 1 bada chammach

​🧅 Pyaaz (Onion): 1 bada (barik kata hua - Optional)

​🌶️ Hari Mirch: 2 (barik kati hui)

​🌿 Hara Dhaniya: Handful (barik kata hua)

​🥄 Jeera & Rai: 1/2 chammach dono

​🛢️ Tel (Oil): 2 bade chammach

​🧂 Masale: Haldi (1/4 tsp), Lal Mirch Powder (1 tsp), Dhaniya Powder (1 tsp), Garam Masala (1/2 tsp), Hing (ek pinch), aur Namak swadanusar.

​👩‍🍳 Banane ki Vidhi (Step-by-Step Recipe)

​Tadka Lagayein: Ek kadhai me tel garam karein. Usme rai, jeera aur hing daalkar chatkne dein.

​Bhunein: Ab isme barik kata pyaaz (agar daal rahe hain), hari mirch, aur adrak-lahsun ka paste daalkar sunehra (golden) hone tak bhunein.

​Tamatar ka Kamaal: Isme barik kate tamatar aur thodi si tamatar ki puree daalein. Saath hi namak, haldi, lal mirch, aur dhaniya powder daalkar acche se mix karein.

​Tel Chhutne Tak Pakaayein: Dhakkan lagakar tamatar ko tab tak pakayein jab tak masala tel na chhod de.

​Gravy Banayein: Ab isme 1 se 1.5 cup gunguna paani daalein aur gravy me ek ubaal (boil) aane dein. Last me garam masala aur thoda hara dhaniya daalein.

​The Final Touch: Jab sabji serve karni ho, tabhi gravy me Sev daalein aur mix karke gas band kar dein. (Pehle se sev daalne se wo saari gravy sokh legi aur gal jayegi!)

​Garam-garam Sev Tamatar ki sabji ko lachha paratha ya bajre ke rotle ke sath serve karein! 😋

​📌 Quick Tip

​Agar aapko thoda khatta-meetha taste pasand hai, toh tamatar pakte waqt isme 1/2 chammach cheeni ya gud (jaggery) mila sakte hain. Taste ekdum dhaba jaisa aayega!

​
​✍️ Credits
​📸 Concept & Recipe by:
✍️ Captions & Curation: team
​(Agar recipe pasand aayi toh post ko Save karna mat bhulna aur apne foodie dosto ke sath Share zaroor karein! 🎯)

🍛 Naye Andaaz Me Tadke Wali Moong Dal | Tadke Wali Moong Dal Recipe 🍛

​Dal-Chawal sirf khana nahi, balki hum Indians ke liye ek "emotion" hai! ❤️ Aaj Foodie India par hum aapke liye lekar aaye hain Dhaba Style Tadke Wali Moong Dal ki behad aasan aur ungliyan chaatne par majboor kar dene wali recipe.

​Chahe dopehar ka lunch ho ya raat ka halka dinner, ye simple aur protein se bharpoor dal aapke khane ka maza dugna kar degi. Aaiye banate hain!

​🛒 Saamgri (Ingredients)

​Dal Ubalne Ke Liye:

​🟡 Moong Dal (Dhuli hui): 1 cup (30 minutes ke liye bheeghi hui)

​💧 Paani: 3 cup

​🟡 Haldi Powder: ½ chhota chammach

​🧂 Namak: Swaadanusaar

​🫒 Oil/Ghee: 1 chhota chammach

​Tadke Ke Liye:

​🧈 Desi Ghee: 2 bade chammach (Asli swaad ke liye!)

​🤎 Jeera: 1 chhota chammach

​🧄 Lehsun: 1 bada chammach (Baareek kata hua)

​🧅 Pyaaz: 1 medium (Baareek kata hua)

​🍅 Tamatar: 1 bada (Baareek kata hua)

​🌶️ Hari Mirch: 2 (Baareek kati hui)

​🫚 Adrak: 1 inch ka tukda (Grated/Kaddukas kiya hua)

​🔴 Lal Mirch Powder: 1 chhota chammach (Kashmiri mirch rang ke liye)

​🟤 Garam Masala: ½ chhota chammach

​🍃 Hara Dhaniya: Baareek kata hua (Garnish ke liye)

​🍋 Nimbu Ka Ras: 1 chhota chammach

​👩‍🍳 Banane Ki Vidhi (Step-by-Step Method)

​Dal Ubalein: Cooker me bheeghi hui moong dal, paani, haldi, namak aur 1 chammach oil daalkar medium flame par 2 seeti aane tak pakayein. (Oil daalne se dal cooker se baahar nahi aati).

​Tadka Taiyar Karein: Ek kadhai me desi ghee garam karein. Isme jeera daalein aur chatakne dein. Ab baareek kata lehsun aur adrak daalkar sunhera (golden) hone tak bhoonein.

​Pyaaz aur Tamatar: Ab isme kata hua pyaaz aur hari mirch daalkar halka gulabi hone tak bhoonein. Iske baad tamatar daalein aur tab tak pakayein jab tak tamatar poori tarah gal na jayein aur ghee na chhod dein.

​Masale Milayein: Flame low karein aur lal mirch powder va garam masala daalein. Masalon ko 30 seconds ke liye bhoonein.

​Dal Ko Milayein: Ubali hui dal ko is tadke me daalein.Agar dal gaadhi lage, toh thoda gunguna paani mila lein. Dal ko medium flame par 3-4 minutes tak ubalne dein taaki saare masale acche se mix ho jayein.

​Final Touch: Gas band karein, upar se nimbu ka ras aur dher saara baareek kata hara dhaniya daalein.

​💡 Foodie India Tip: Agar aapko dhaba wala 'smoky' flavor chahiye, toh serve karte time upar se sukhi lal mirch aur heeng ka ek chhota sa tadka (ghee me) aur laga dein!

​Ghar ki bani garam-garam moong dal aur us par desi ghee ka kadak tadka! 🤤 Dopehar ke khane me isse behtar kuch aur ho sakta hai kya? Aaj hi try karein Foodie India ki ye special 'Tadke Wali Moong Dal' aur apni family ko dein ek laajawab swaad. Isse jeera rice ya garma-garam phulko ke saath serve karein.

​Aapko dal chawal pasand hai ya roti dal? Hume comments me zaroor batayein! 👇



​Recipe Curated By:

Soft, Velvet-like, aur Swaad se Bharpoor — Lauki ke Kofte! 🤤✨

​Lauki (Ghiya) ka naam sunte hi aksar log muh bana lete hain, haina? 😹 Lekin jab isi lauki se bante hain ekdum soft, muh me ghul jaane wale kofte, aur wo bhi rich, spicy gravy ke sath... toh ungliyan chatne par majboor hona hi padta hai! 🍛👌

​Aaj Foodie India par hum aapke liye lekar aaye hain Dhaba Style Lauki ke Kofte ki secret recipe. 🔥 Isse garma-garam paranthe, naan ya rice ke sath serve karein aur apne lunch/dinner ko special banayein. 🌾🥢

​Recipe neeche di gayi hai, isse abhi Save 📌 kar lein taaki jab bhi kuch accha khane ka mann ho, toh recipe dhoodhni na pade! 👇

​🍲 Lauki Ke Kofte Recipe

​Ingredients (Samagri):

​Kofte ke liye:

​🥒 Lauki (Grated/Kaddukas ki hui): 1 medium size (Paani nichoda hua)

​🥣 Besan (Gram flour): 4-5 bade chammach

​🌶️ Hari mirch: 1 (Fine chopped)

​🧄 Adrak-Lahsun (Ginger-Garlic) paste: 1 chota chammach

​🌿 Ajwain (Carom seeds): ½ chota chammach

​🟡 Haldi (Turmeric) powder: ¼ chota chammach

​🔴 Lal mirch powder: ½ chota chammach

​🤎 Garam masala: ¼ chota chammach

​🌱 Fresh Hara Dhaniya (Coriander leaves)

​🧂 Namak (Salt): Swaadanusaar (Fry karne se theek pehle dalein)

​🛢️ Oil: Kofte fry karne ke liye

​Gravy ke liye:

​🧅 Pyaaz (Onion): 2 (Fine chopped ya paste)

​🍅 Tamatar (Tomato) puree: 3 tamatar ki

​🧄 Adrak-Lahsun paste: 1 bada chammach

​🥛 Dahi (Curd): 2 bade chammach (Beaten/Phenta hua)

​🌾 Jeera (Cumin seeds): 1 chota chammach

​💥 Hing (Asafoetida): Ek chutki

​🟡 Haldi powder: ½ chota chammach

​🌶️ Kashmiri Lal Mirch powder: 1 chota chammach (Ache rang ke liye)

​🤎 Dhaniya (Coriander) powder: 1.5 chota chammach

​🍲 Garam masala powder: ½ chota chammach

​🍃 Kasuri Methi: 1 chota chammach

​🥛 Fresh Cream ya Malai: 1 bada chammach

​🧂 Namak: Swaadanusaar

​🧈 Oil/Ghee: 2-3 bade chammach

Step-by-Step Method (Banane ki Vidhi):

​Step 1: Kofte Kaise Banayein

​Kaddukas ki hui lauki ko haathon se achi tarah daba kar uska saara paani nikal lein. 💦 (Pro-tip: Is paani ko phenke nahi, gravy me use karenge).
​Ab lauki me besan, hari mirch, adrak-lahsun paste, ajwain, saare masale aur hara dhaniya mila lein. 🥣
​Jab kadhai me tel garam ho jaye, tabhi is mixture me namak milayein (Pehle namak milane se lauki paani chodh degi). ⚠️
​Chote-chote balls banakar medium flame par Golden Brown hone tak fry kar lein aur nikal kar alag rakh edin. 🍘

​Step 2: Gravy ka Jaadu
​Ek kadhai me oil/ghee garam karein. Jeera aur hing ka tadka lagayein. 🔥
​Ab isme pyaaz ka paste/chopped pyaaz dalein aur light golden hone tak bhunein. Fir adrak-lahsun paste dalkar 1 minute bhunein. 🧅
​Tamatar ki puree aur sath me haldi, dhaniya powder, kashmiri lal mirch aur namak dalein. Masale ko tab tak bhunein jab tak oil alag na hone lage. 🍅✨
​Ab gas dheemi karein aur phenta hua dahi dalkar lagatar chalayein taaki dahi phate nahi🥛
​Isme lauki ka bacha hua paani aur thoda extra paani dalkar gravy ko ubalne dein. Dhak kar 5-7 minute pakayein. 🥘

​Step 3: Final Touch
​Gravy me garam masala, kasuri methi aur fresh malai/cream milayein. ✨
​Serve karne se just 2 minute pehle gravy me tayeer kofte dalein aur ek ubaal aane dein. (Kofte pehle se dalkar rakhne se wo bohot zyada gal sakte hain). 🧆
​Super soft lauki ke kofte tayaar hain! Hare dhaniye se garnish karein. 🎉🌱

​💡 Foodie India Pro-Tip:
​Kofton ko ekdum soft banane ke liye besan bohot zyada mat dalein. Besan sirf binding ke liye hai; agar besan zyada hoga toh kofte hard ho jayenge. ✨

​

​Recipe Curated By: Team Foodie India 🧑‍🍳
Page Admin:

*🥔🥔Jharkhand Special Aloo Chop Recipe.

Chai ka time ho aur samne garma-garam, kurkure Aloo Chop mil jayein, toh din ban jata hai! 😍✨
​Aaj hum lekar aaye hain Jharkhand ki galiyon ka sabse mashhoor aur pasandida street food — Jharkhand Special Aloo Chop. Bahar se ekdam crispy besan ki layer aur andar chatpata, lehsun-adrak aur moongfali ke crunch wala aloo ka masala. Ek baar khayenge, toh samosa bhool jayenge!
​Toh der kis baat ki? Aaj hi ise apne ghar par banaiye aur shaam ki chai ka maza doguna kijiye.

Ingredients:
​Aloo Masala Ke Liye:
​🥔 Uble Aloo (Boiled Potatoes): 4-5 (Mash kiye hue)
​🥜 Moongfali (Peanuts): 2 bade chammach (Bhuni aur kuchi hui)
​🧄 Adrak-Lehsun Paste: 1 bada chammach
​🌶️ Hari Mirch: 2-3 (Bareek kati hui)
​🧅 Pyaz: 1 chota (Bareek kata hua)
​🌿 Hara Dhaniya: Bareek kata hua
​🟡 Haldi Powder: ½ chota chammach
​🌶️ Lal Mirch Powder: ½ chota chammach
​🍛 Garam Masala Powder: ½ chota chammach
​🧂 Namak: Swaadanusaar
​🛢️ Teel (Oil): 1 bada chammach (Masala bhoonane ke liye)
​Besan Batter Ke Liye:
​🥣 Besan (Gram Flour): 1 cup
​🌾 Chawal ka Aatta (Rice Flour): 2 bade chammach (Crispiness ke liye)
​🟡 Haldi Powder: ¼ chota chammach
​🌶️ Lal Mirch Powder: ¼ chota chammach
​🧂 Namak: Swaadanusaar
​💧 Paani: Ghol banane ke liye
​🛢️ Teel (Oil): Deep fry karne ke liye

​Step-by-Step Method:
​Step 1: Aloo ka chatpata masala taiyar karein
​Ek pan me 1 bada chammach tel garam karein. Isme kati hui hari mirch aur adrak-lehsun ka paste daalkar 1 minute ke liye bhoonein.
​Ab bareek kata pyaz dalein aur halka gulabi (pink) hone tak bhoonein.
​Isme haldi, lal mirch powder, garam masala aur namak dalein. Masalon ko dheemi aanch par kuch seconds ke liye bhoonein.
​Ab mash kiye hue uble aloo aur bhuni hui moongfali daalkar achhe se mila lein.
​Aakhiri me upar se hara dhaniya dalein aur gas band kar dein. Masale ko thanda hone dein.
​Jab masala thanda ho jaye, toh iski chhoti-chhoti balls banakar unhe hatheli se thoda chpta (tikki shape) kar lein.
​Step 2: Besan ka ghol (Batter) banayein
​Ek bartan me besan, chawal ka aatta, haldi, lal mirch aur namak milayein.
​Thoda-thoda paani daalte hue ek gaadha aur smooth ghol taiyar karein (Ghol na jyada patla ho aur na jyada gaadha).
​Step 3: Aloo Chop fry karein
​Kadahi me tel achhe se garam karein.
​Aloo ki chpti tikki ko besan ke ghol me dip karein aur achhe se coat kar lein.
​Ise saavdhani se garam tel me dalein aur medium-high flame par dono taraf se sunehra (golden) aur kurkura hone tak deep fry karein.
​Garma-garam Jharkhandi Aloo Chop taiyar hain!
​💡 Serving Tip: Ise teekhi hari chatni, Mudi (Murmura) aur ek cup kadak chai ke saath parosein.

​📌 Don't Forget!
Is super tasty recipe ko abhi SAVE kar lein taaki agli baar jab shaam ko kuch chatpata khane ka mann ho, toh dhoodhna na pade. Aur haan, apne saare foodie dosto ke saath SHARE zaroor karein! ✈️

​✍️ Recipe & Caption Credit:
​

🍀 Rikwach (Arbi ke Patte ke Pakode) Recipe 🍀

​Rikwach Purvanchal aur Bihar ki ek aisi paramparik dish hai, jiske bina monsoon aur tyohar adhure hain. Arbi ke patton par besan aur masalon ka lep lagakar, unhe roll karke steam kiya jata hai, aur phir crispy fry karke parosa jata hai.

​Chaliye banate hain bilkul dadi-nani ke hatho wala asli swaad!

​🛒 Ingredients (Samagri)

​Main Ingredients:

​Arbi ke patte (Colocasia leaves): 10-12 (Medium size)

​Batter (Lep ke liye):

​Besan (Gram flour): 2 cups

​Chawal ka aata (Rice flour): 4 tbsp (Crispy karne ke liye)

​Spices & Paste (Masale):

​Adrak-Lehsan-Hari Mirch paste: 2 tbsp

​Amchoor powder (Dry mango powder): 1.5 tbsp (Sabse zaroori—isse gale mein khujli nahi hoti)

​Haldi powder: 1 tsp

​Lal mirch powder: 1.5 tsp

​Garam masala: 1 tsp

​Hing (Asafoetida): 1/4 tsp

​Namak (Salt): Swadanusar

​Frying ke liye:

​Sarso ka tel (Mustard oil): Shallow ya deep fry karne ke liye

​👩‍🍳 Step-by-Step Method (Banane ki Vidhi)

​Step 1: Patto ki Taiyari

​Arbi ke patto ko paani se achhe se dho kar saaf kapde se ponchh lein.

​Patto ke peeche jo moti aur kadak nasein (veins) hoti hain, unhe chaku ki madad se halka sa chheel kar nikal dein ya belan se thoda flat kar lein. Isse roll tight banta hai aur fat-ta nahi hai.

​Step 2: Besan ka Paste

​Ek bade bowl mein besan, chawal ka aata, saare masale, hing, amchoor powder, adrak-lehsan-mirch paste aur namak dalein.

​Thoda-thoda pani dalkar ek gaadha aur smooth paste taiyar karein. Paste patla nahi hona chahiye, nahi toh patto par tikega nahi aur baher behne lagega.

​Pro Tip: Amchoor powder danna bahut zaroori hai, isse arbi ke patton se gale mein hone wali khach-khach ya khujli bilkul nahi hoti.

​Step 3: Layering aur Rolling

​Ek sabse bada patta ulta karke (light green side up) flat surface par rakhein. Ispe besan ka paste achhe se failayein.

​Ab doosra patta iske upar ulta karke (opposite direction mein) rakhein aur phir se besan lagayein. Aise hi ek ke upar ek 4-5 pattki layering karein.

​Ab dono side se patton ko andar ki taraf thoda fold karein aur neeche se ek tight roll banana shuru karein. Roll ke aakhri hisse par thoda besan lagakar use achhe se chipka (lock) dein.

​Step 4: Steaming (Bhap mein pakana)

​Ek steamer ya bade bartan mein paani garm karein. Steamer ki plate ko thode se tel se grease kar lein taaki roll chipke nahi.

​Roll ko plate par rakhein aur dhakkar 15-20 minute ke liye medium-high flame par steam karein.

​Ek toothpick ya chaku dalkar check karein, agar wo saaf nikle toh gas band kar dein. Roll ko poora thanda hone dein (thanda hone par ye ek dum tight aur set ho jate hain).

​Step 5: Slicing aur Frying

​Jab roll bilkul thanda ho jaye, toh ise chaku se 1/2 inch ke gol-gol tukdon (wheels) mein kaat lein.

​Ek tawa ya kadhai mein sarso ka tel garm karein. Rikwach ko dono taraf se golden-brown aur crispy hone tak shallow fry ya deep fry kar lein.

​Serving Suggestion: Garma-garam Rikwach ko dhaniye-pudine ki teekhi chatni aur ek cup kadak chai ke sath parosein!



​💳 Post Credits

​Recipe & Ex*****on:

​Concept & Content: Foodie India Team

​Shot & Edited by:

🥘 Shahi Besan ki Sabji: Simple, Spicy & Soulful! ✨

​Jab ghar mein koi sabji na ho, tab Besan se bani yeh lajawab dish banti hai sabki favorite! Bilkul dhabe jaisa swaad aur ghar jaisa pyar. Aaj hi try karein yeh super easy recipe. 👇

​🛒 Ingredients:

​For Besan Base: 1 cup Besan, haldi, thodi lal mirch, namak, aur 2 chammach dahi (softness ke liye).

​For Gravy: 2 bade pyaaz (paste), 2 tamatar (puree), adrak-lahsun paste.

​Khade Masale: Jeera, hing, tez patta, aur ek badi elaichi.

​Powder Masale: Dhaniya powder, garam masala, kasuri methi.

​Cooking: Mustard oil (Sarso ka tel) best swaad ke liye.

​👩‍🍳 Step-by-Step Method:

​Dough Preparation: Besan mein namak, masale aur dahi dalkar ek sakht (tight) dough taiyaar karein. Iski lambi rolls banakar ubalte hue pani mein 10-12 minute pakaein.

​Cutting: Jab rolls upar tairne lagein, unhe nikaal kar thanda karein aur chote pieces mein kaat lein. (Pani ko phenke nahi, gravy mein kaam aayega!)

​Tadka: Kadhai mein tel garam karein, jeera-hing dalein aur pyaaz ka paste golden hone tak bhunein.

​Masala Cooking: Adrak-lahsun paste aur tamatar puree dalkar tab tak pakaein jab tak tel alag na ho jaye. Sabhi powder masale milayein.

​Simmer: Ab besan ke pieces aur bacha hua pani dalein. 5-7 minute tak dheemi aanch par pakaein taaki masale besan ke andar tak chale jayein.

​Finishing Touch: Kasuri methi aur hara dhaniya dalkar garnish karein.

​💡 Pro Tip:

​Besan ke pieces ko gravy mein dalne se pehle halka sa fry kar lene se unka texture aur bhi behtareen ho jata hai!

​

​💳 Credits:

​Recipe & Concept:

​Shot & Edited by: Team Foodie India