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Potato Pizza

Posted on by vegit-admin
Potato pizza

Enjoy pizza with a twist. This pizza snack is made with a base of aloo mash and topped with rich tomato pizza sauce and seasoned with chilli flakes and black pepper. It’s crispy and rich, all in one dish.

Servings

4 People

Ingredients

Pizza Base

  • 2 tbsp/30 gm butter.
  • ½ tsp baking powder.

Pizza Sauce

  • 1 flake garlic - chopped and crushed.
  • ½ tsp salt.
  • ¼ tsp pepper.
  • 1 cup vegit aloo mash.
  • ½ tsp oregano.
  • ¼ tsp black pepper powder.
  • ½ cup pizza cheese.
  • ½ tomato - cut into 8 pieces, deseeded.
  • 100 gm maida (1 cup).
  • ½ cup vegit aloo mash.
  • ½ tsp salt.
  • 4 tbsp ready made tomato puree.
  • ½ tsp oregano.
  • ½ tsp chilli flakes.

Topping

  • ¼ cup water.
  • ½ tsp red chilli flakes.
  • ¼ tsp salt.
  • ½ medium onion - cut into 4-6 pieces and separated.
  • Add ½ potato- cut into circular pieces

Method of Preparation

  • Rub butter into the flour till it resembles bread crumbs. Add potato mash, baking powder and salt. Add water and mix well to a dough.
  • To prepare the sauce, mix all the ingredients with the tomato puree. Keep aside.
  • Roll out pizza dough and spread out in an oven proof plate or a non stick pizza pan of the oven. Bake in a preheated oven at 180°C for 15 minutes till the underside gets done.
  • For topping, mix vegit aloo mash, water, oregano, salt, chilli flakes and pepper.
  • Spread pizza sauce first on baked pizza base. Spread vegit aloo mash mixture on the base.
  • Sprinkle half the cheese. Arrange potato cut into circular pieces. Sprinkle the remaining cheese.
  • Bake in a preheated oven at 180°C for 10-15 minutes till golden and crisp. If needed, grill on wire rack for 5 minutes for the cheese to turn get golden. Cut into slices to serve.

Vegetable Chaat Nuggets

Posted on by vegit-admin
chaat nuggets

This appetizer has a variety of vegetables to make it healthy and delectable. 

Servings

4 People

Ingredients

  • 1½ cups vegit aloo mash.
  • 1 cup chopped cauliflower (tiny florets).
  • ¼ cup very finely chopped carrot.
  • 1 tsp ginger-garlic paste.
  • 2 bread slices- churned in a mixer to get fresh crumbs.
  • ½ tsp sugar.
  • 1 tbsp lemon juice.
  • ½ cup suji.
  • ½ tsp salt.
  • ½ cup chopped cabbage.
  • ½ cup shelled peas.
  • 3 tbsp oil.
  • 2½ tsp pao-bhaji masala.
  • ¾ tsp salt, or to taste.
  • 1 tsp chat masala.

Coating

  • ¼ cup maida.
  • ½ tsp pepper.

Method of Preparation

  • Pressure cook cabbage, cauliflower and peas with ½ cup water to give 2 whistles. Reduce heat and keep on low heat for 3-4 minutes. Remove from fire and let the pressure drop. After the pressure drops, mash the vegetables. If there is any extra water present, dry it on fire.
  • Heat oil. Add ginger-garlic paste. Stir. Add pao-bhaji masala. Stir for a minute.
  • Add pressure cooked and mashed vegetables. Saute for 2-3 minutes remove from fire.
  • Add vegit aloo mash, and mix well. Add 3-4 tbsp water if required otherwise do not add water.
  • Add chopped carrots. Add salt, sugar, chat masala and lemon juice. Mix well for 2-3 minutes. Remove from fire and let the mixture cool down.
  • Add bread crumbs mix well again. Shape into balls. Flatten to get oval, flat nuggets.
  • For the coating, mix suji, maida, salt and pepper and spread on a plate.
  • Roll the nuggets over the maida-suji mixture to coat well. Refrigerate for 2 hours to get crisp nuggets.
  • At serving time, deep fry 1-2 pieces at a time in medium hot oil till crisp. Remove on paper napkins. Sprinkle some chat masala and serve hot.

Peanut Corn Rolls

Posted on by vegit-admin
Peanut Corn Rolls

These rolls are enriched with peanuts and corn to make a crispy snack that is quick and easy to make and delicious to eat.

Servings

4 People

Ingredients

  • 3/4 cup frozen corn.
  • ¾ cup water.
  • 2 tsp soya sauce.
  • ¾ tsp salt or to taste.
  • 4 tbsp cornflour.
  • 1 cup vegit aloo mash.
  • 1 tsp red chilli powder.
  • 1 tbsp chopped coriander leaves.
  • 2 tbsp lemon juice.
  • ½ tsp baking powder.

Method of Preparation

  • Put all the ingredients in a mixer except vegit aloo mash, cornflour and baking powder. Grind to a fine paste. Remove from mixer to a bowl.
  • Mix vegit aloo mash, cornflour and baking powder to the above paste.
  • Shape into rolls & deep fry 1-2 rolls at a time till golden. Serve.

Golden Money Bags

Posted on by vegit-admin
Golden Money Bags

Small balls of dough rolled into small rounds, filled with a filling and given a shape to form a money pouch. Starter with an impressive look.

 

Servings

4 People

Ingredients

Filling

  • ½ cup water
  • 1 tsp soya sauce.
  • ¼ tsp pepper.
  • 2 tbsp roasted peanuts (moongphali) - crushed.

Dough

  • ½ cup semolina (suji)
  • ½ tsp salt.
  • 1 cup vegit aloo mash
  • 1 tsp crushed garlic.
  • ½ tsp salt.
  • ½ tsp tomato ketchup.
  • 2 tbsp chopped coriander.
  • 1 cup plain flour (maida)
  • a pinch of soda-bi-carb (mitha soda).
  • 1 tbsp oil & oil for frying.

Method of Preparation

  • Mix all ingredients of the dough with warm water. Knead well till smooth. Keep aside covered for 30 minutes.
  • For the filling, heat 1 tbsp oil. Reduce heat and add the crushed garlic. Stir for a few seconds.
  • Add carrots and mix.
  • Add soya sauce, salt, pepper and ketchup. Cook for 2-3 minutes. Add peanuts and coriander. Remove from fire.
  • Add vegit aloo mash. Add about ½ cup water and mix well to get a soft paste like samosa filling. Check taste and keep aside.
  • Make around 15 small balls and roll one at a time into a small thin round.
  • Put a teaspoon of filling in the centre and pick up the sides and press at the neck to form a money bag. Tie the neck with a thin blade of green onion or lemon grass if you have.
  • Deep fry 6-7 pieces at a time to a golden brown colour on low medium heat.
  • Serve hot with tomato sauce.

Subz Shami Kebab

Posted on by vegit-admin
Subz Shami Kebab

Soft textured and smooth, these vegetarian kebabs are spiced with a coarse spice mix of cloves, cinnamon, black peppercorns and red chillies. Enriched with carrots and flavoured with ketchup, these kebabs can be a starter or a meal!

Servings

4 People

Ingredients

  • 1 cup vegit aloo mash.
  • 1 onion - very finely chopped.
  • 1 tsp ginger paste.
  • 2 slices bread - grind in a mixer to get fresh crumbs.
  • ¼ tsp dried mango (amchoor) powder.
  • ¼ tsp jeera.
  • 3-4 cloves (laung).
  • seeds of 2 moti illaichi.
  • ½ cup black gram (kale channe).
  • 1 tbsp oil.
  • ½ tsp garlic paste.
  • salt to taste.
  • crush spices together to a coarse powder.
  • 1" stick dalchini.
  • 3-4 peppercorns (saboot kali mirch).
  • 1 dry, red chilli.

Method of Preparation

  • Soak kale channe in water for 6-8 hours or overnight.
  • Put kale channe, onion and oil in a pressure cooker. Add powdered spices and 1½ cups water also. Pressure cook to give 1 whistle. After the first whistle, keep on slow fire for 20 minutes. Remove from fire and let the pressure drop by itself.
  • If there is extra water, dry the channas for sometime on fire. There should just be a little water, enough to grind the channas to a fine paste.
  • Grind to a fine paste.
  • Remove channa mixture to a bowl. Add ginger-garlic paste, bread, salt, vegit aloo mash, crushed spices and amchoor. Add about ½ cup water for the mixture to bind properly.
  • Make a small flatten ball of kebab shape with the help of wet hands.
  • Fry 4-5 pieces in a pan on medium flame till golden on both sides.
  • Serve with poodina chutney.

Potato Gathiya

Posted on by vegit-admin
gathiya

Usually made with chickpea flour or besan, this easy version of Ghatia is more wholesome and delicious. With the spicy tang of chaat masala, this starter comes with a piping bag to make the perfect ‘ghatia’ shape when fried.

Servings

4 People

Ingredients

  • 1 cup vegit aloo mash.
  • ½ cup water.
  • 2 tbsp chopped green coriander.
  • ½ tsp jeera powder.
  • A big cloth piping bag fitted with a star nozzle.
  • 8 tbsp cornflour.
  • 1¼ tsp chaat masala.
  • ¼ tsp salt.
  • ½ tsp red chilli powder.

Method of Preparation

  • Mix all the ingredients together in a bowl. Add ¾ cup water and mix for 2-3 minutes till completely smooth and a soft paste is ready. Add a little more water if the paste is too thick, otherwise you might have a problem pushing it out of the piping/icing bag.
  • Take piping bag with decorative nozzle. Fill bag with the prepared paste.
  • Heat oil in a kadahi. Push paste from the bag on the oil, making 2-3" long lines. To end the line, break the ghatia from the edges of the kadhai. Deep fry till golden brown and crisp.
  • Sprinkle some chaat masala and serve.
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