Sev Paratha recipe with step by step video instructions. Sev Paratha is a wholewheat based flatbread that is stuffed with sev, onions and spices. Sev Paratha makes for a delicious breakfast or a light evening snack.
Sev Paratha!! It's so yummy, you have got to try it!
Last year when the pandemic waned a little, I found myself alone for lunch one day with just a packet of thick sev in the snacks box. And I just got a lunch idea. I had seen sev paratha on TV but never really made any or eaten too. Why not? was the thought behind cooking that lonesome lunch.
The paratha was everything I had hoped for - loaded with the stuffing and spices tingling in my mouth.
What is Sev?
If you have never had sev, you should head over to the nearest supermarket or Indian store and pick up a packet. It tastes amazing sprinkled on top of literally anything.
Sev is a deep fried Indian snack made from gram flour (besan) or chickpea flour. It looks like fine yellow vermicelli. Sev has many sizes, from the finest nylon sev to the thick sev.
For the sev paratha, I recommend the slightly thicker sev so they hold their shape and don't dissolve away. You can use aloo bhujia too or any flavored sev like garlic or palak.
More details...
The stuffing for sev paratha is very very easy to make. It is made of just 5 ingredients - sev , obviously, finely chopped onions (skip for a Jain version), coriander leaves, chaat masala and red chilli powder. I did not add any salt as the sev already is salty and the chaat masala has salt too. Just mix and you are ready to stuff. Make the stuffing just before you are ready to roll out the parathas to prevent it from getting soggy.
The dough is your regular roti/chapati dough made from atta (wholewheat flour), water and salt.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter, and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
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Sev Paratha is a stuffed wholewheat faltbread. The paratha is stuffed with a a mixture of fried gram flour vermicelli called sev, onions and spices. The vegan flatbread is pan fried. It makes for a delicious breakfast.
Recipe Type: Breakfast Cuisine: Indian Prep Time: 45 minutes Cook time: 15 minutes Total time: 60 minutes Yield: 3 Parathas
Ingredients:
1 cup Thick Sev
1 Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 tsp Chaat Masala
1 tsp Red Chilli Powder
1.5 cup Wholewheat Flour
0.5 tsp Salt
1 cup Water
Oil for roasting the parathas
Dry flour for dusting
Method:
1. Knead a soft dough with the whole wheat flour, salt and water. Add water as required. Cover and rest for 20 minutes.
2. In a smaller bowl, mix together the sev, onion, coriander leaves, chaat masala and red chilli powder. Add salt if required, I did not as the sev and chaat masala, both contain salt.
3. Divide the dough into 3 equal portions and roll them out into small disks. Use dry flour for dusting as required to prevent the dough from sticking to the surface.
4. Spoon the stuffing equally onto each of the dough disks and seal the edges of the dough.
5. Dust the counter with dry flour and roll out the parathas to around 6 inches in diameter or as thin as you can.
6. Heat a frying pan or a tava and grease it. Place the paratha on the tava and spoon oil over it and around it. Once the first side is slightly brown, flip the paratha and continue to cook. Cook until both sides are browned and the paratha is cooked. Serve hot.
Vegetable Puff Recipe with step by step video instructions. Vegetable Puffs are a popular Indian bakery snacks made by filling sheets of puff pastry with a spicy potato and mix vegetable mash. Vegetable Puff or Pattis are perfect for a tea time snack.
Vegetable Puffs or Pattis, as I knew them throughout my childhood, have always been a favorite tea time snack. Layers of crispy flaky puff pastry that crumbled as you ate them, filled with a spicy veg filling, mainly potato.
Veg Puffs are also so easy to carry that they are almost the most popular food on the walk for me. I used to buy them all the time when I was in college and eat them on the bus on my way home.
What are Vegetable Puffs?
Vegetable Puffs or Veg Puff or Veg Pattis are a very popular savory bakery snack sold in India. They are very similar to curry puffs that you may find in South Asia but vegetarian. A spicy filling of potato and mix vegetables are sealed in puff pastry sheets and baked until golden. These are a popular evening snack.
While I loved eating them, until a few years ago, I didn't attempt to bake them myself. The reason? the extremely complicated recipe for the puff pastry. I mean you have the rough puff and the traditional puff pastry. The rough puff pastry, while works out perfectly for pies, doesn't really work for our bakery-style puffs. And the traditional one, well I attempted it. I laminated the butter and dough and went through the whole shebang. The resulting puff tasted nothing like the bakery puff. My sister just rolled her eyes saying it tasted too buttery for her liking. Although I hate to admit it, it was true. That puff pastry would have tasted amazing with something sweet like a chocolate puff or something, but for savory, the butter just took over. And I may have messed up somewhere because it never got the nice golden color and the pastry became way flakier than I would have liked.
Bakery style Puffs....
A few years ago I visited my cousin who had taken up the running of a bakery on contract. He had a cook who would make the pastry and bake the final puffs, while my aunt made the filling. So this recipe of the filling is actually courtesy of her. I would have never thought of adding in the mint leaves, but she did and it tasted amazing. I left it as optional since most bakeries do not add it, but it does taste really good with it.
Regarding the puff pastry, the cook used vanaspati or dalda (hydrogenated vegetable oil). All bakeries use vanaspati in their puffs, it makes them crispier and is much easier to use as it doesn't melt at room temperature. While it makes the puffs vegan and much easier to make, vanaspati is not good for health.
So in this recipe, we followed the exact same process as that of the bakery, but replaced the vanaspati with butter. This makes the puffs crispy without an oily feeling. While it is not the healthiest recipe around with all that butter in there, it is definitely better for you than the vanaspati.
Some tips and details
Use a good quality unsalted butter as this is the taste that will come through in your puff pastry.
Adding sugar in the dough helps with the color. If you are avoiding sugar, you can skip it, but the puffs will be paler to the eye. You can also brush the puff with milk before baking for more color.
3 folds is the common way of making puff pastry. Any more than that may lead to a very dense pastry that may not rise well.
I sealed the puff a little away from the edge and very gently. This allowed the edges to expand into separate layers. If you seal the edge, the pastry will still taste the same, but may not be visually very appealing.
The first time I baked the puffs, I made the pastry a week ago and froze it. This puff had more well defined layers as compared to the one I made on the same day. It still tasted great.
The puffs can be filled with anything you like, the filling recipe here is only one of the many. Feel free to be creative with it.
If you need to bake in batches, store the remaining puffs in the fridge until the first batch bakes.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe
Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch.
3 cups Maida / All Purporse Flour 190gms unsalted Butter 1 tsp Salt 1 Tbsp Sugar 0.5 Lime 1 cup cool Water
For the filling:
3 large Potatoes, boiled and peeled 1 Carrot, diced small 0.5 Green Peas, fresh or frozen 4-5 Garlic cloves 1 Tbsp Ginger, chopped 1-2 Green Chillies Handful of mint leaves / pudina (Optional) 1 Onion, finely chopped 1 tsp Mustard Seeds 0.5 tsp Turmeric Powder 2-3 Tbsp Oil Salt to taste
Method:
To make the puff pastry:
1. Squeeze the lime in the cool water. 2. To make the dough for the puff pastry, take 2 cups of the flour in a large bowl and add 1 Tbsp sugar and 1 tsp salt to it. We will use the remaining 1 cup of flour for dusting while rolling. 3. Add in 40 gms of the unsalted butter and with your fingers mix it in until the flour appears sandy. 4. Now add the cool water little by little and knead to a soft and smooth dough. 5. Make a few slits in the dough with a sharp knife and cover and rest for 20-30 minutes. 6. After resting, dust the counter with dry flour and place the dough on it. Roll the dough into a rectangle as thin as possible. Use dry flour for dusting as required. 7. Take 50 gms of unsalted butter and apply it in a thin layer to 2/3rd of the rolled dough. 8. Sprinkle some dry flour on the butter. This helps make the layers. 9. Now gently fold the non-buttered 1/3rd dough onto the buttered dough. Now fold the other end to complete the letter fold. For clearer instructions on folding, refer to the video. 10. Take a baking sheet and sprinkle some dry flour on it and place the folded dough. Cover with a moist cloth and cool it in the fridge for 20-30 minutes. 11. After 30 minutes, move the dough from the baking sheet to a dusted surface and roll it out again. 12. Repeat steps 7,8,9 and 10. This is the second fold. We will do one more similar roll and fold process. 13. After 30 minutes, repeat the same steps 7 to 9 for the third time. 14. At this point you can choose to freeze the puff pastry if using later. To freeze the puff pastry, wrap it in a plastic wrap and freeze it without folding. If you are planning to make it fresh, then repeat step 10 and continue to make the filling in the meanwhile. 15. If you are using frozen puff pastry sheet, then on the day of making the puff, remove the sheet from the freezer and keep it on the counter 45mins to 1 hour before you plan to bake. You want the dough to be pliable but the butter to still be cold. You can make the filling while the dough thaws.
To make the filling:
16. To make the vegetable filling, grind together the mint leaves (optional), ginger, garlic and green chillies into a paste. 17. Heat oil in a kadhai and add in the mustard seeds. 18. Once the mustard seeds splutter, add in the finely chopped onion and fry until the onions are golden. 19. Add the green peas and diced carrots. Fry until cooked. 20. Add the paste made earlier and saute until fragrant. 21. Add in turmeric powder and salt. Mix well. 22. Coarsely mash the boiled potato and add to the kadhai. 23. You can add garam masala for a spicy filling. 24. Keep aside the filling to cool to room temperature.
To make the puff:
25. Once the filling has cooled, roll out the dough on a surface dusted with dry flour. 26. Dust off the excess flour on the dough with a brush. 27. Cut the dough into 8 equal rectangular pieces. 28. Add a spoonful of filling in each rectangle in the center. 29. Wet your finger with water and lightly apply water along the shorter end of the piece. 30. Fold the pastry sheet to seal the puff. Very gently press a little away from the edges to seal . Do not crimp the edges if you want the layers to puff up and separate. 31. Preheat the oven to 220 degree C. Bake the puffs for 20 minutes or until the puffs are golden. 32. Cool on a wire rack. Serve warm or at room temperature.
Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.
To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people.
My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!
Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.
But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety.
What is Bangarpet Pani Puri?
Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop.
I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn.
The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.
How is the Pani clear / transparent?
This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.
Also, sometimes, alum.
I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.
The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear.
I added chopped coriander too, you can skip it, it doesn't alter the taste too much.
The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.
The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri
Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.
Recipe Type:Snacks Cuisine:Karnataka Prep Time:8 hours Cook time:30 minutes Total time:8 hours 30 minutes Yield:Makes 100 Pani Puris
Author:Anupama
Ingredients:
For the clear Pani:
2 Cloves 1" Cinnamon 2-3 Green Chillies 2 Tbsp Ginger, chopped 10-12 Garlic cloves 1 tsp Citric Acid crystals 0.5 tsp Black Salt 1 litre hot Water Salt to taste
For the green peas filling:
1 cup dried Green peas Salt to taste
To assemble the Pani Puri:
100 Puris 1 large Carrot, grated 1 large Onion, finely chopped 2 Tbsp Coriander leaves, finely chopped 1 cup Sev (Optional)
Method:
1. Wash and soak the dried green peas in water overnight. 2. Coarsely pound the ginger, garlic and green chillies together. 3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals. 4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water. 5. Next morning, pressure cook the soaked green peas with 1 tsp of salt. 6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later. 7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals. 8. Blend the ginger-garlic-green chillies into a smooth paste. 9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt. 10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature. 11. Mix together the grated carrot, chopped onions and coriander leaves before assembling. 12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.
Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.
It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist.
Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.
We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?
Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints.
What is a Kachori?
Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry.
Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.
How to fry a kachori?
The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.
To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.
The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.
The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.
Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.
Recipe Type:Snacks Cuisine:North Indian Prep Time:1 hour Cook time:45 minutes Total time:1 hour 45 minutes Yield:12
Author:Anupama
Ingredients:
For the dough
2 cups Flour (Maida) 2 Tbsp Semolina (Fine Rava/Sooji) 6 Tbsp Oil Salt to taste Water as required
For the stuffing
1 cup boiled Green Peas 1 Tbsp Oil 1 tsp Fennel Seeds (lightly crushed) 0.25 tsp Asafoetida (Hing) 1 tsp Ginger Green Chilli Paste 1 tsp Cumin Powder 1 tsp Coriander Powder 0.5 tsp Chaat Masala 0.5 tsp Amchur 0.25 tsp Turmeric Powder 0.5 tsp Red Chilli Powder Salt to taste
Others
Oil to fry
Method:
1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil. 2. Mix in the oil until the flour has a sandy texture. 3. Add water little by little and knead into a smooth dough. 4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour. 5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas. 6. Heat oil in a pan and add in the crushed fennel seeds. 7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste. 8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled. 9. After 1 hour, divide the rested dough into 10 or 12 equal pieces. 10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk. 11. Spoon in the stuffing. Do not overstuff. 12. Seal the kachori and place it on a floured surface with the seam side up. 13. Roll out the kachori with either a rolling pin or the heel of your hand. 14. Heat oil for deep frying in a kadhai. 15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying. 16. The kachori will puff as it rises to the top. 17. Fry until the kachoris are browned on both sides. 18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.
Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.
We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!
But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.
Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture.
Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.
These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.
How to freeze baked falafels?
Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks.
To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.
My Falafel Wrap
The pictures I have posted is of the falafel wrap I built with the baked falafels.
The wrap has the following:
- Homemade pita bread
- Hummus
- Pickled onions
- Shredded red cabbage
- Cherry tomatoes
- Coriander leaves
- Crumbled feta cheese
The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe
Baked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.
1.5 cups dried Chickpeas (Kabuli Chana | Chhole) 1 large Onion 5-6 Garlic cloves 1 cup Coriander leaves 1 Tbsp Cumin Powder 1 Tbsp Coriander Powder 1 tsp Red Chilli Powder 0.25 tsp Baking Soda 6 Tbsp Olive Oil Salt to taste
Method:
1. Soak the dried chickpeas in water for 8 hours or overnight. 2. In the morning, drain the water completely and add to a blender. 3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels. 4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind. 5. Shape the falafels and place in a single layer on a greased baking sheet. 6. Bake for 25-30 minutes at 180 degree celsius or until done. 7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket. 8. Look at notes above if you are planning to freeze the falafels.
