Puffed Rice Snack /मुरमुरे की नमकीन ( Murmure ki namkin/ लैय्या की नमकीन )

  

Irresistible Chatar Patar

During festival season when lots of sweets are made and most of them fried then lots of oil is left in the wok even after emptying it in a bottle the wall and bottom of wok is full of oil. So I used to make use of that oil and make murmure ki namkin in it. The end result no wastage of oil, tasty least oily low calorie namkin and happy children as they could take bowlful with out me cribbing.This namkin is quiet popular in Maharashtra, India.It goes very well with evening tea. Very good as one of the snacks with hard drinks also. I call it chatar- patar as it is salty, spicy with a hint of sweet and is flavored with kadi patta, coconut and ground nuts.

Preparation Time : 10min.

Cooking Time : 30min.

Servings: Makes 500 gm. Chatar- Patar

Ingredients Required for Making Chatar-Patar :

• 200 gm. Murmure(it is also known as Laiya)

• 100 gm. Dry Coconut

• 100 gm. Ground nut

• 100 gm. Roasted Black gram.

• 1 tea spoon Turmeric powder

• 1 Tea spoon Mustard seeds

• Salt to taste

• 2-3 Tea spoon Sugar

• 2-3 Tea spoon Red chili powder

• 2-3 Tea spoon Amchur( dry mango powder)

• 4-5 Green chilies

• 10-15 Kadi Patta( curry leaves)

• 20 ml. Cooking oil

Direction for Making Chatar-Patar:

• Cut the coconuts to small thin flakes and keep aside.

• Take roasted black gram and remove all hard ones and the covering from them till only yellow roasted black gram are left.

• In a thick bottom big wok take 20ml. of cooking oil.

• Keep the wok on high flame.

• When the oil is hot fry ground nuts in it till they are light brown in color.

Fried Ground nut ready to be removed from the wok

• Fry the flakes of coconut till light pinkish brown.

Dry Coconut flakes being fried

Coconut Flakes fried to pinkish brown color

• To the remaining hot oil add mustard seeds and let them splutter.

• Add green chilies and kadi patta and cook till they change the color and become crisp.

Mustard seeds, Curry leaves and green chilies being fried

Curry leaves and green chilies fried to crispness for rest of the ingredients to be added

• Add Turmeric powder and cook for 10 sec.

• Add murmure (laiya) and mix nicely the whole mixture.

• Mix continuously and cook for 2-3 min.

• Add fried groundnuts, fried coconut flakes and cleaned roasted black gram.

Fried Coconut flakes,cleaned roasted black gram and ground nuts added to the mixture

• Mix thoroughly while the wok is on gas.

• Add to the murmure mixture

• Salt

• Sugar

• Red chili powder

• Amchur

Salt, Sugar,Red chili powder and Amchur added to the mixture

•   And cook for 3-4 min with regular, thorough mixing.

• Crisp Chatar-Patar is ready.

• Remove the wok from gas and keep on mixing for a min. or two while the namkin is getting cooled.

• Let the namkin cool completely.

Ready Chatar Patar being cooled before keeping it the container

• Store it in a clean dry air tight container.

• Enjoy with tea, cold drink or hard liquor or simply munch it whenever you feel like 

Chatar Patar

Tips:

• Coconut and ground nuts should be fried a shade less than required as the heat and oil in it will cook it further to darker shade.

• Keep on stirring the mixture in the whole process of making the namkin nicely else the one nearer to the bottom will get burnt.

• Cut green chilies fine.

• You can purchase cleaned roasted black gram from market to save the hassle of cleaning.

Suggested Variation:

• Raisins Almonds, Cashew nut can be added but they will also add calorific value along with increased nutrition.

• Poha( pounded, roasted rice) can be taken instead of murmure (laiya).

• Sugar can be powdered before adding.

• Washed and finely cut leaves of coriander can be added instead of kadi patta to change the flavor.

Baked Samosas( less oily, low calory snack)

Baked Samosas

While fried samosas have got their own wonderful taste they are very high in calories, so  I dedicate this recipe to all health and figure concious people who love eating but get detered some times due to oil and clories involved in fried samosas.


Preparation time: 15- 20 min.

Baking time: 10 - 15 min.

Servings made: Total Samosa made from above material  10 - 15.

Ingredients Required For Baked Samosas 

• 200 gm.  Maida (Refined wheat flour) .
• 3 gegg's White (Yolk to be discarded)
• 10 gm.  Butter 
• 4 medium sized Boiled Potatoes 
• 2-3 teaspoons Par boiled peas 
• 1 teaspoon finely cut  Green chilies 
• 1 teaspoon Dry mango powder 
• 1/2 teaspoon Red chilly powder 
• 1 teaspoon Garam masala 
• 1 teaspoon Coriander leaves finely cut 
• Salt to taste
• 50 ml. Milk 

Directions to prepare Baked Samosas

• Mix butter and maida nicely till it resembles bread crumbs.
• Beat egg white and add it to the butter maida mixture with continuous mixing and kneading.
• If required add little milk to it while kneading. 
• Knead the mixture to a soft but firm dough. Make sure the dough is firm, other wise the samosas will not be crispy.
• Keep the dough covered for 5 min.
• Mash potatoes to small pieces (not to pulp).
• Take1 tea spoon of oil in a wok and heat the oil, add cumin seeds let them splutter. 
• Add the following and cook for 5 min., mixing them continuously:
• Potatoes
• Peas
• Dry Mango powder
• Turmeric
• Green chilies
• Red Chilly powder 
• Take the above mixture in a bowl and add garam masala. Allow it to cool.
• Make small balls from the dough and roll them to 5-6 inches diameter circle.

Dough for baked samosa,rolled ball of dough and filling of potato,peas and spices

• Cut them to half with the knife, and make a cone out of the half piece and fill it 3/4 with the potato mixture.

Making cone of one half of the rolled ball of the dough

Filling the cone with potato, peas and spices mixture

• Seal the open ends by applying drop of water and pressing them together firmly. 
• Repeat the same for all the dough and bake them in preheated  oven at 150 C till they become golden in color(some prefer it slightly brownish golden). Turn them over when top side starts becoming golden brown.
• Bake again till other side also becomes golden brown.(Approximately 5-7 min. each side

Samosa getting baked

Enjoy the crispy less fatty samosas with coriander chutney / Hariyali chutney

Baked Samosas

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Tip(s) :

• Do not bake to dark brown color.

•  For those who do not take eggs, eggs can be replaced by butter/ghee. 

Suggested variation:

• Minced meat (mutton / chicken ) can taken instead of potatoes.
• Coarsely ground powder of roasted moong dal can be taken instead of potatoes and peas.

Bhel Puri (Low Calorie Snack)

Ingredients required

• 1 tea cup puffed rice.
• 1/2 cup roasted grams (Chana).
• 2 teaspoons besan ki sevai.
• 1 teaspoon Green chutney
• 2 teaspoons Sweet chutney
• 7 teaspoons finely cut mixed fruits (any fruits of your choice) 

Directions to prepare Bhel Puri 

• To make Green chutney: 
• Refer the article on http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html
• To make Sweet chutney:  
• Refer the article on http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html
• To make Bhel Puri:
• Take all ingredients in a big bowl mix well . Bhel Puri is ready. :)
• Since Bhel Puri  has very little amount of sevai and no ground nut so it has less calories, also fruits and green chutney not only make it tastier but nutritious .
• Tip(s)
• For those who are not calorie conscious, roasted ground nuts and crushed crispy wheat flour puffs can be added to enhance the taste and to make it crunchy.

Badeel (Low calorie Snack/Appetizer)

Badeel

My daughter's would be in laws were to visit our house for the first time so I wanted to make something Authentic Kumauni. And what did I make in snacks?? oh yes Badeel!!! They were an instant hit with all of them specially my daughter's would be Mom in law as she is fitness and weight conscious, hence calorie conscious. Now 5 yrs. after my daughter's marriage, she makes it when ever her in laws are at her house, and it is totally relished.
Ingredients required

• 250gm. Chana dal washed and soaked for 3-4 hrs.
• Salt to taste
• Chilly powder to taste.
• Cooking oil 100 ml (for frying)
• 2-3 Green chilies finely cut.
• 1/2 tea spoon Turmeric powder
• 1 Teaspoon Cumin seeds(1/2Teaspoon for seasoning , 1/2 Teaspoon for garnishing)
• 1 Tea spoon Mustard seeds ( 1/2 Teaspoon for seasoning, 1/2 Teaspoon for garnishing)

Directions to prepare Badeel

• Grind the soaked dal to smooth paste .

Dal paste

• Take oil in a kadhai and heat.
• When the oil is hot add , mustard seeds, cumin seeds,green chilies into it.

Green chillies, cumin mustard seed in hot oil

• When the seeds start spluttering and the green chilies turn slightly darker, or slight change in their color is observed, add the following and mix thoroughly:
• Dal paste
• Turmeric powder
• Salt
• Chilli powder



Dal paste with salt, turmeric powder, and seasoning 

• If the mixture sticks to the kadai then sprinkle some water occasionally.

•  When the mixture changes the color and starts leaving the sides of kadhai then sprinkle 1/2 cup of water to it.

• Cover and cook on low flame for 5 min.

Cooked mixture ready to be taken on a plate 

• Grease a plate, take the mixture in it and flatten the mixture nicely by patting .

Cooked dal mixture on a plate ready to be patted flat

Cooked dal mixture flattened on a plate

• When the mixture is cooled cut it to required size pieces.

•  Shallow fry them will little amount of oil place on a serving dish.

• Heat 1 teaspoon of oil, add the following and let them splutter (tadka) : 
• Mustard seeds
• 2-3 red dry chilies 
• Spread the hot oil with spluttered mustard seeds and chilly pieces on to the pieces in the plate.

Badeel

• As they have no starch, or fatty substance, they are low in calories and high in protein.

Enjoy Badeel as hot snacks  with Dhaniya/ Pudina ( mint leaves) chutney/raw amngo chutney or red Chili sauce 

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.in/2011/09/red-and-green-chilly-sauce.html

Tips:

• Do not add too much water while grinding.Lentil

• Take non-stick wok to reduce the amount of oil. 

Suggested Variation:  

•  The flavor can be changed by adding fresh coriander/ methi/ mint/ powder of dry methi leaves/finely cut onions to the dal paste. 

• Chana dal can be replaced by lentil , Tur dal ( Arahar dal ) or moong dal .