Potato toffee/ Potato bites

 Potato toffee/ Potato bites 

Potato toffee is quick, easy, crispy,  delicious and perfect evening snack.  

Ingredients for outer cover -

1 cup maida/ All purpose flour

1/2 tsp carom seeds/ ajwain 

1/2 tsp salt 

2 tbsp oil

As needed water 

Ingredients for stuffing -

2 tbsp oil

1/2 tsp cumin seeds/ jeera

1 green chilli grated

1 inch ginger grated

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp chat masala

5 tbsp gram flour/ besan

To taste salt

1 onion

4 potatoes boiled and mashed

3 tbsp coriander leaves chopped

2 tbsp mint leaves chopped 

Method for outer cover -

1. In a mixing bowl add maida, carom seeds, salt and oil. Mix well. 

2. Add water and mix. 

3. Knead it to a semi stiff dough. 

4. Cover with a damp coth and keep aside for 10 minutes. 

Method for stuffing -

1. Heat oil in a wok. Add cumin seeds, green chilli, ginger and saute for few seconds. Add salt, red chilli powder, turmeric powder, chat masala, besan and saute till golden. Switch off the flame. 

2. Add mashed potato, coriander leaves, mint leaves and mix well. 

3. Stuffing is ready. Keep aside to cool. 

Method for preparing toffee -

1. Take a tbsp of stuffing in your hands and roll it in oval shape. Keep aside.  

2. After 10 minute take small ball from the dough.  

3. Roll it in oval shape and make slits in the centre.  

4. Place stuffing in the centre. 

5. Roll the toffee cover and brush few drops of water at the edge to seal it properly.  

6. Now close/ seal both ends. 

7. Toffee is ready to fry. 

8. Heat oil in a wok. Drop toffees in moderate hot oil. Deep fry on medium flame.  

9. Deep fry till golden and crispy. 

10. Potato toffee are ready. 

11. Transfer to a serving plate and serve hot with ketchup/ chutney. 

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Granola millet bars

 Granola millet bars 

Recipe notes -

1. Wash and soak foxtail millet for 2 hours. Drain it and spread it on kitchen napkin to dry completely. 

2. I have used quacker oats.

3. I have used Nutralite butter. 

4. Chop or slice nuts.

5. Dry dates are optional. If using then... soak dry dates in hot water for few minutes. Drain, chop and use. 

6. Cook everything on slow flame. 

7. Cool these granola bars completely then keep it in the fridge to set. 

Dry ingredients - 

1/4 cup foxtail millet

1 cup oats 

2 tbsp almonds sliced/ chopped

2 tbsp cashews chopped

2 tbsp walnuts chopped

2 tbsp melon seeds

2-3 dry dates chopped (optional)

1 tsp dry rose petals

Wet ingredients - 

1/2 cup honey

1 tbsp butter

1 tbsp sugar

1 tbsp water

1/2 tsp vanilla essence 

Method - 

1. Dry roast foxtail millet until golden. 

2. Remove it in the bowl and keep aside. 

3. Dry roast oats, almonds, cashews, walnuts, melon seeds and dry dates until golden. 

4. Remove it in the same bowl. 

5. Add dry rose petals and mix. 

6. Add butter in the wok. Heat it on slow. Add honey, sugar, water and vanilla essence. Let it cook on slow flame. Keep stirring continuously.  

7. When the mixture is bubbling then switch off the flame. 

8. Add millet oats mixture.  

9. Mix everything well. 

10. Line the tray with butter paper and grease it with butter. Transfer the mixture on it and flatten it with the back of the ladle or with another butter paper. Let is sit for 5 minutes. 

11. After 5 minutes cut it into bars. Keep aside for 10-15 minutes or cool it completely. Place it in the fridge to set.  

12. Granola millet bars are ready.  

13. Eat it anytime when craving for sweet. 

14. Store it in air tight container. 

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Little millet tikki/ Samai cutlet

 Little millet tikki/ Samai cutlet 

A delicious, quick, simple and easy snack prepared by cooking millet and then mixed with potatoes and flavoured Indian spices which are mixed and then shaped into cutlets and shallow fried with just few tablespoons of cooking oil. These healthy and mouthwatering cutlets are crispy from outside and soft from inside. 

Ingredients -

1/2 cup little millet

1-1/4 cup water

Other ingredients -

2 potatoes boiled mashed/ grated

2 green chili finely chopped

1 inch ginger grated

1 tsp red chilli powder

1/2 tsp chat masala

4 tbsp coriander leaves chopped

To taste salt

As needed oil for shallow frying 

Method - 

1. Wash little millet 3-4 times. Add drained millet and water in pressure cooker. 

2. Cover with lid and pressure cooker on high flame for 2-3 whistles. Switch off the flame and let it cool. It is perfectly cooked.

3. Remove the cooked millet in a mixing bowl. Add boiled potatoes, green chilli, ginger, red chilli powder, chat masala, salt and coriander leaves. 

4. Mix everything well. 

5. Make small balls from the mixture. Take each ball and flatten it. 

6. Shape each ball like pattie/ tikki. 

7. Heat oil on tawa/ pan. Slow the flame and place pattie/ tikki on it. 

8. Shallow fry on medium flame until both sides are golden and crispy. 

9. Cook both sides until golden and crispy.

10. Remove it from the pan and place it on the serving plate. 

11. Serve hot with ketchup and chai. 

12. Enjoyy!! 

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