This is a very simple and a yummy recipe for fasting. Pakoras are everyone's favourite and if get to eat during fasting then nothing like it.
Here i have used 1:1 proportion of kuttu and rajgira flour. But you can make the same thing with either only kuttu or rajgira flour.

Ingredients
1 cup Kuttu flour
1 cup Rajgira flour
1 bowl of potatoes and paneer cut in small pieces
1-2 green chilies
Oil for frying
Salt (Sendha namak) as per taste

Method
1. In a bowl mix the flours and add the salt and chopped green chilies.
2. Now slowly add the water and make a thick batter.
3. Add the potatoes and paneer into the batter. Adjust the consistency so that they are coated properly.
4. Now slowly add the small pieces of potatoes and paneer coated properly with batter into the oil for frying. Fry till golden brown.
5. Your jhatpat pakoras are ready. Serve with coriander and peanut chutney.

Here is a jhatpat oats recipe ideal for a breakfast...!!

Ingredients

1 packet Safola Masala Oats (any flavor that you like)
1 cup Suji
2 tbsp Besan
1 cup Curd
Salt to taste

Method

1. Mix the masala oats, suji and besan in a bowl.
2. Now slowly add the curd and mix properly to avoid any lumps. Keep it aside for 2-3 min so that the suji can absorb the water.
3. Make a batter of a pancake consistency. Add little water if required.
4. Now add the salt and seasonings as per your liking.
5. In non stick pan spread the batter to make a pancake.
6. Cook on both the sides to till golden brown. You can apply some oil on the top while cooking.
7. Serve with ketchup or a chutney.


P.S: The same batter can used to make bread toasts. Apply the batter on both sides of the bread and cook it on a pan. Just remember to make the batter a litte thick while making it with the bread. You can also add onions, tomatoes and  capsicums to make it more interesting.

Ingredients

2-3 Potatoes (Large)
Salt to taste
1/4 tsp Haldi powder (Turmeric)
Oil for shallow fry

Method

1. Peel the Potatoes and cut them in the shape of French fries. You can also use the French fries Cutter.
2. Now in a vessel boil some water and a pinch of salt and Turmeric powder.
3. Add the cut potato pieces and boil for 7-8 min till the potatoes are half cooked.
4. Remove the potatoes from water with the help of a strainer.
5. Spread the potatoes to dry of the water.
6. Now in frying pan heat from oil to shallow fry the fries.
7. Once the oil is hot, add the fries and fry them from all the sides till golden brown.
8. Instead of shallow fry you can also deep fry the fries.
9. Spread the fries on the plate and sprinkle some salt on them. Serve hot.

Ingredients

1 Cup Yellow moong dal
1/2 Cup Green moong dal
1/2 cup Palak puree
1 Onion chopped
1-2 Green chilies
1/2 tsp Saunf (Fennel Seeds)
1/2 tsp Jeera (Cummin Seeds)
few fresh coriander leaves
Salt to taste

Method
1. Soak both the dals for 2 hours in water
2. Remove the water and grind into a thick paste.
3. Now in a bowl mix all the other ingredients with the dal paste.
4. Add little water to adjust the consistency.
5. Now take a frying pan and grease with some oil. 
6. Pour 1-2 tbsp of the batter and spread to make a cheela (pancake).
7. Cook on both sides till golden brown. Apply some oil if required.
8. Sever hot with ketchup or green chutney.

Ingredients

2 cup leftover khichadi
3/4 cup Besan
1/2 tsp Turmeric powder (Haldi)
1/2 tsp Red Chilly powder
1/2 tsp Fennel seeds (Suanf)
few leaves of fresh coriander 
1 cup Chopped tomatoes and Onion (Optional)
Salt to taste
Water

Method
1. In a bowl, add all the ingredients and mix well.
2. Add water to the batter to bring it to a chila like consistency.
3. In a non stick frying pan, add 1/2 tsp oil and spread 2 tbsp of batter to make a chila.
4. Cover with lid and let is cook for a min.
5. Now turn the chila upside down to cook on the other side.
6. Once the chila (Pancake) is cooked on both the sides, take is out and repeat the procedure for other chila.
7. Server hot with Ketchup or green chutney.

Ingredients

7-8 Idlis
1 chopped Onion
2-3 chopped green chilies
1 tsp Mustard Seeds 
1 tsp Chana dal
1 tsp Urad dal
Few curry leaves
1/2 tsp Turmeric powder
1-2 tsp Lemon Juice
Salt to taste
2 tsp Oil

Method
1. Take a bowl and soak the left over idlis for few seconds one by one.
2. After removing from water crumble them into fine mixture.
3. Now in a pan heat some oil and add the mustard seeds and let them crackle.
4. Now add the chana dal and urad dal and roast for a min.
5. Now add the curry leaves and green chilies and fry for few seconds
6. Now add the onions and fry till golden brown.
7. Now add the idli mixture along with other seasoning and mix well.
8. Sprinkle some water and let it for for 2-3 min.
9. Your jhatpat idli upma is ready to serve. Garnish with fresh coriander leaves and nylon sev.

Ingredients -

• Poha (Rice flakes) - 1 cup
• Onion (finely chopped) - 1 no.
• Potato (boiled and mashed) - 1 no.
• Carrot (finely shredded) - 1 small
• Green peas (boiled and mashed) - 2 tbsps
• Channa flour (besan) - 2 tbsps
• Amchur powder - a pinch
• Red chilli powder to taste
• Salt to taste
• Coriander leaves (finely chopped) - for garnish

Method

1. Wash and soak rice flakes in small quantity of water for a few minutes till it becomes soft. 

2. Except coriander leaves, mix all the other ingredients well with the softened rice flakes.

3. Divide the mixture into small pieces and flatten .each piece into desired shapes.  

4. Roast both sides on a non-stick pan till golden brown.  

5. If you wish to cook the cutlet on a regular pan, use a few drops of ghee or oil.

6. Sprinkle coriander leaves on top and serve hot with mint chutney or tomato ketchup.

Ingredients

1 cup quick cooking rolled oats flour 
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar flour
1 cup finely chopped spinach 
1 tbsp sesame (til) seeds 
salt to taste
1/2 tsp turmeric powder 
1 tbsp ginger-green chilli paste
2 tsp garlic paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar flour for rolling
2 tsp oil for cooking

Method

1. Combine all the ingredients in a bowl and knead into soft dough using enough water.
2. Divide the dough into 10 equal portions and roll out a portion into a 4" diameter thick circle, using a little jowar flour for rolling.
3. Cook them on a non-stick tava (griddle) using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining portions to make 9 more mini theplas.

INGREDIENTS

Oats, ground to a powder ½ cup 
Suji ½ cup 
Yougurt(Dahi) 1 cup 
Water (approx) ½ cup 
Eno fruit salt ¾ tsp 
Oil for greasing 
Salt to taste 

METHOD
1. Put the oats powder, suji, yogurt and salt in a bowl. 
2. Add enough water to make a smooth batter of thick, yet slightly pouring consistency. Keep the batter aside for 15-20 min. 
3. Grease the idli stand and pour the batter in it. 
4. Steam cook for 15-20 min. 
5. If using a microwave, cook in it for 3-4 mins in the idli maker
6. Serve hot with chutney. 

Ingredients
1 Bowl of mixed crushed vegetables (Carrots, Cabbage, Cauliflower, Onions, beans etc)
1 Bowl Soaked Nutrela (Soya Nuggets)
2 Tbsp Besan 
1 Tbsp Suji rawa
2-3 Green chilies
1/2 tsp Haldi powder
1/2 tsp Cumin Seeds
1/2 tsp Red Chilly powder
1/2 tsp Chaat Masala
Salt to taste
Few coriander leaves
Oil to shallow fry

Method
1. In a grinder, mix all the vegetables and soaked nutrela and grind to crush the nutrela and mix with vegetables.
2. Now take this mixture in an vessel and add all the other ingredients and mix well. (Use your hands to mix the ingredients)
3. Now divide the mixture into medium sized balls and shape into a tikki.
4. In a frying pan heat some oil and shallow fry the tikkis till golden brown.
5. Your nutritious tikkis are ready. Can be served with chutneys or even used in a Burger...!!

Ingredients

1 cup Suji (Rawa)

1 tbsp Cream (Malai)

1 cup finely chopped Vegetables (Onion, Tomato, Capsicum, French Beans, Carrots)

Salt to taste

1/2 tsp Red Chilly powder

4-5 Bread Slices

Butter/Oil for cooking

Method

1. In a Bowl take the Suji and add all the other ingredients.

2. Mix well to form a thick batter. You can add some water while mixing.

3. Now in a Pan place the Bread slices and spread the batter on top of it.

4. Apply some butter/oil on the batter.

5. Turn the bread slice carefully so that the batter doesnt come out. Now let it cook on the batter side till golden brown.

6. After roasting on both the sides till golden brown, remove it in a plate.

7. Cut the slice into two halves. You Bread Pizza is ready to eat. Serve with some ketchup or chutneys.

Most of us are always worried about how to consume those leftover rotis/chapatis. I am sure none of us like to eat the left overs. What say if we could use the leftover and make something tasty out of it. Well here i am sharing this recipe of a snack made out of leftover rotis. I am sure you are going to like it a lot...!!!

Ingredients

4-5 Leftover Chapatis/Rotis
1 Onion finely chopped
1/2 tsp Mustard (Rai) seeds
1/2 tsp Haldi (Turmeric) Powder
1/2 tsp Red Chilly powder
1 tbsp Oil
1/2 tsp Sugar
Salt to taste
1 tsp Lemon Juice
few curry leaves


Method
1. Cut the Rotis/Chapatis into small pieces and sprinkle some water to it.
2. Now in a pan heat some oil and add the mustard seeds and curry leaves into it.
3. Once the seeds crackle, add the onion and fry till translucent.
4. Now add the roti pieces into the pan and mix well.
5. Add the haldi, red chilly powder along with salt and sugar and mix well.
6. Let it cook for 3-4 min wiht lid closed on low flame.
7. NOw close the flame and add the lemon juice to it.
8. Your jhatpat leftover Roti ka Chiwda is ready to eat. Garnish with some Sev or Bhujia.

Thinking about Manchurian my mouth always starts watering. Generally when we dine out i make sure that we order Manchurian as starters. This time i tried making the dry Manchurian at home. It came out very well and was liked by everyone. Here's the recipe for it.

Ingredients

For Manchurian Balls
250 gm Fine chopped cabbage
100 gm Fine chopped Carrot
1 cup Maida (approx)
1/2 tsp Ginger garlic paste
1/2 tsp Green chilly paste 
2 tsp Soya sauce
salt to taste 

For Sauce
2 tsp Oil
2 tsp Soya Sauce
1 tsp Ginger Garlic and chilly paste (Coarsely grounded)
1 Onion (finely chopped)
1 cup of fine julienne of Carrot, Capsicum, Cabbage 
1 tsp Vinegar
1 tsp Szechuan Sauce
2 tsp Cornflour
salt to taste

Method
1. In a bowl mix the chopped cabbage, carrot along with ginger garlic paste, chilly paste, salt and soya sauce.
2. Now slowly keep adding the maida and make a dough of it. As cabbage leaves out its own water no need to add extra water to make a dough. Add more maida if required.
3. Now make small balls of the dough and deep fry till golden brown.

Sauce
1. Take a pan and heat some oil.
2. Now add the crushed ginger garlic and green chilies along with Onion.
3. In a cup take 2 tsp of Cornflour and make a smooth paste by adding water to it.
4. Add the cornflour paste to the pan and mix well. Now add the soya sauce, vinegar and szechuan sauce.
5. Now add the Manchurian balls and the vegetables (leave some for garnishing) and stir fry the mixture on high flame.
6. Garnish with the julienne of carrot, capsicum and cabbage.

This is the most jhatpat snack that i can think of. It requires no chopping and cutting. 
Vew low in calorie and tasty as well. Do try it..!!


Ingredients

1 big Bowl Murmura (Puffed Rice)
1/4 bowl Groundnuts
1/2 tsp Haldi (Turmeric) Powder
1/2 tsp Rai (Mustard) seeds
few curry leaves
2-3 green chilies finely chopped
1 tbsp Oil
salt to taste
pinch of sugar
few coriander leaves

Method
1. In a pan heat some oil and add the mustard seeds and curry leaves
2. Now add the groundnuts and roast them properly.
3. Put the murmura in a sieve and run some water through it. 
4. Once the water drains off, immediately add it to the pan.
5. Add the turmeric powder,salt and pinch of sugar and mix well.
6. Let it cook for 2-3 min with lid closed on low flame.
7. Your jhatpat poha is ready. Garnish with fresh coriander leaves and sev.

Most of us generally run off ideas for the tea time snacks specially during the weekends. Here i am sharing a very healthy and low calorie snack Lauki ke gatte. I have also used some left over rice in it. Generally when i have some left over rice in my refrigerator the first thing that comes to my mind is lauki ke gatte. Do try this. I am sure you will love it.

250 gm Lauki (Bottle Gourd) Grated
1 bowl left over rice (optional)
2 Tbsp Besan
2 Tbsp Wheat flour
3-4 Green chilies
few coriander leaves
2-3 garlic cloves
1/2 inch Ginger
1/2 tsp turmeric powder
1/2 tsp Mustard (Rai) seeds
1/2 tsp Sesame (Till) seeds
few curry leaves
salt to taste
1 tbsp Oil

Method
1. Squeeze the water from lauki and keep aside
2. Now in a bowl add the lauki and the left over rice and mix well.

3. In a grinder, grind the coriander leaves, green chilies, garlic and ginger into a paste and it to the mixture along with turmeric powder and salt.
4. Now add both besan and wheat flour and knead the mixture into a soft dough with the help of the water that was earlier removed from the grated lauki. Also you can add more flour based on your mixture consistency.
5. Divide the dough into equal pieces and long pipe shaped rolls from it. Don't make it too thick.
6. If you are using microwave, steam the rolls in the microwave steamer for 4-5 min.
7. If you are using cooker, steam the rolls in cooker for 10-12 min by removing the whistle from the cooker.
8. Let the rolls cool and then cut it into small 1/2 inch pieces with the help of a knife.
9. Now these rolls either can be deep fried or simple given a tadka. Both will taste equally well.
10. For tadka, in a pan take some oil and add the mustard seeds and curry leaves. If you like you can also add some sesame seeds (till) in the tadka. Let them crackle and then add the cut pieces and mix well.
11. Garnish with fresh coriander leaves. Your jhatpat lauki ke gatte are ready. Very health and low calorie tea time snack.