Jhatpat Fatafat: 3 Delicious Recipes by Celebrity Chef, Harpal Singh Sokhi
Feel like wearing the chef hat today, but are confused about what to cook differently? We have all been there, and the struggle is so real. Apart from the regular dishes and snacks, we often stick to our comfort favourites and forget about the rest. But if you’re looking for authentic delights to experiment with, we have the yummiest dishes listed right here for you to make without breaking a sweat!
Step 1: Take 8-10 Bhavnagri Chillis and cut them open a little to remove the seeds, making pockets.
Step 2: In a large bowl, grate ½ cup of mozzarella cheese. Add one cup of paneer, 1 tsp chopped ginger, 2-3 green chillis, 1 tsp mixed herbs, 1 tsp chilli flakes, ½ tsp black pepper powder, ½ tsp chaat masala, ½ tsp amchur powder, and salt to taste.
Step 3: Fill the paste inside the Chilli pockets and make poppers.
Step 4: To make the frying batter, in a large bowl, take 1 cup of refined flour, ½ cup cornstarch, and add water to make a paste as needed. Mix well.
Step 5: Take 1 ½ cups of breadcrumbs on a plate. Dip the chilli poppers in the paste and cover them thoroughly. Add a coating of breadcrumbs and refrigerate for 20-30 minutes.
Step 6: Heat oil in a kadhai and wait until it is very hot. Put the poppers in for frying until they are brown.
Step 7: Stack them well on a plate and enjoy them hot and fresh!
Step 1: In a kadhai, take 100 grams of grated coconut, 1 tbsp coriander seeds, 1-10 dry red chillies, 1 tbsp sesame seeds, 8-10 cloves, 1-inch cinnamon stick, 1 tbsp black pepper, 1 tsp cumin seeds, 1 tbsp poppy seeds, 6-7 curry leaves, and sauté them on medium flame for 5-6 mins.
Step 2: Set aside to let it cool to room temperature. Using a mixer grinder, grind the ingredients and add some salt to taste to prepare your powder base.
Step 3: Heat half a cup of oil in a kadhai and add half a tsp of cumin seeds, 5-6 curry leaves, 2 chopped onions, and sauté until light brown for about 3-4 mins.
Step 4: Add 1 ½ tbsp of ginger garlic paste and mix well for a few minutes.
Step 5: Add 3 medium-sized chopped tomatoes and some salt to taste. Mix well for about 5-6 minutes on medium flame.
Step 6: Now add 1 ½ tbsp red chilli powder, 1 tsp turmeric powder, and 3 tbsp of the prepared powder base.
Step 7: Keep adding water as required to make a paste out of the ingredients. Add 2 chopped green chillies. Mix until you can see the oil separate. Add 1 litre of water to the kadhai.
Step 8: Add 1 cup of moth beans sprouts and leave the curry to boil for about 10-12 minutes and set it aside.
Step 9: To make the potato paste, in a kadhai, take 2 tbsp oil, 1 tsp asafoetida, 1 tsp mustard seeds and sauté. Add 5-6 curry leaves, 2 boiled potatoes partly mashed, ½ tsp turmeric powder, and salt to taste.
Step 10: To plate the dish, put some chopped onions and Tarzan on the plate alongside the potato paste and the prepared curry. Add 2 pav buns on the side and serve fresh.
Lemon Rice Beetroot Poriyal
Step 1: In a non-stick kadhai, heat 2 tbsp oil, ½ tsp cumin seeds, ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal and sauté. Add 8-10 curry leaves, 1 green chilli chopped, 2 tbsp peanuts and salt to taste.
Step 2: Add 1 tsp turmeric powder and let it cook until it makes a crackling sound.
Step 3: Add 4 cups of boiled rice, the juice of 1 lemon, and mix well. Set it aside.
Step 4: In a separate kadhai, add 2 tbsp coconut oil, 1 tsp asafoetida, 1 tsp mustard seeds, 1 tsp ginger, 2 green chillies, 1 tsp urad dal, 1 tsp chana dal, 10-12 shallots, and 8-10 curry leaves. Once it's cooked well, add some salt to taste.
Step 5: Add 1 cup of boiled and chopped beetroots and 1 cup of grated coconut. Mix well.
Step 6: Serve fresh with the rice and enjoy!
So next time you don't have to go on a strike when hunger arrives, just add a dash of thought and love and mix up the ingredients using these delectable dishes. Slay your way through the kitchen because, after all, the way to the heart always goes via the stomach!