Friday, March 4, 2016

Kara Sev

1. Gram flour/Besan - 1 cup
2. Rice flour - 1/2 cup
3. Carom seeds/Ajwain - 1/2 teaspoon
4. Hot oil - 1 tablespoon
5. Salt to taste
6. Oil for deep frying

1. Take gram flour, rice flour, carom seeds and salt in a mixing bowl. Add a tablespoon of hot oil to it and combine well with a spoon.

2. Add water little by little and combine to make a soft dough.

3. Heat oil for deep frying on medium heat. Put a handful of dough in a murukku press with medium holed plate. Press it directly into hot oil. Fry on both sides until bubbling of oil stops.

4. Remove from oil and drain the excess oil on a kitchen tissue. Store in a airtight container after cooling.

Beetroot Chapathi

Makes 8-10 chapathis.

1. Whole wheat flour - 2 cups
2. Beetroot - 1 medium
3. Salt - 1/2 teaspoon
4. Oil/Ghee - 1 tablespoon

1. Puree beetroot in a blender. Make sure it is a fine paste with no lumps.

2. Take whole wheat flour in a large mixing bowl and add beetroot puree, oil and salt.

3. Combine all the ingredients well and make a soft dough. Add water if required.

4. Rest the dough for at least 30 minutes and make chapathis.

Linking this recipe to Shhhhh Cooking Secretly Challenge. My partner for Feb month challenge 
was Sandhya Ramakrishnan of My Cooking Journey who suggested flour and beetroot as my 
secret ingredients.