Prabha Ki Rasoi - Recipes in Hindi and English

🥟✨ Namkeen Papdi | Swal Papdi Crispy, flaky, and perfectly spiced – these triangle-shaped papdis are a classic tea-time snack and a base for many Indian chaats! 🧾  Ingredients: Flour - 2 Cups Oil - ¼ cup Salt - 1 tsp Ajwain (Carom Seeds)- 1 tsp Oil - for frying Method: 🧂 Step 1: Prepare the Dough In a large mixing bowl, add: 1¼ cups flour (maida or whole wheat) ¼ cup oil Salt to taste ½ tsp ajwain (carom seeds) Mix everything well until the flour becomes crumbly. 💧 Step 2: Knead the Dough Gradually add warm water (about ½ cup) and knead into a slightly stiff dough . Cover the dough and let it rest for 30 minutes . ✋ Step 3: Shape the Dough Balls After resting, knead the dough again briefly to smoothen. Divide into small lemon-sized balls. Roll each one between your palms to smoothen it. 🍽️ Step 4: Roll and Shape into Triangles Take one dough ball (keep others covered). Roll it into a thin circle (5–6 inches diameter) . Prick the sur...

Namkeen Chiwda | Poha Chivda Namkeen Ingredients: Thick Poha (Flattened Rice) - 1 cup Peanuts - 1/2 cup Roasted Chana - 1/2 cup Cashew Nuts - 1/2 cup Dry Coconut Slices - 1/4 cup (Thin slices) Curry Leaves - 10-12 Mustard Seeds - 1/2 tsp Sesame seeds - 1 tsp Red Chilli Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Hing (Asafoetida) - A pinch Oil - 1 tbsp Salt - 1 tsp Oil for deep frying Method: 1. Heat Oil for deep frying in a kadahi 2. Take a fine sieve with a handle and place half of the poha in it 3. Immerse the sieve with the poha in the medium hot oil 4. Fry till they expand and become crisp 5. Remove the fried poha on a plate lined with paper towel 6. Place the sieve on a dry plate and add the remaining poha in it 7. Again keep the sieve with the poha in hot oil and fry till they are crisp 8. Drain them in the same plate 9. Next add chana in the sieve and fry them for some seconds till they become crisp 10. Drain on anoth...

Singhare Ki Chaat  Ingredients: Singhare (Water Chestnut) - 1 kg Cumin Seeds - 1 tsp Green Chillies - 2 (finely chopped) Rock Salt (Sendha Namak) - 1 tsp Desi Ghee - 1 tsp Lemon Juice - 1 tbsp Roasted Peanuts - 1 tbsp Method: 1. Boil Singhara in cooker for 3-4 minutes 2. Drain, cool and peel boiled singharas 3. Chop each singhara into two pieces 4. Heat ghee in a pan 5. Add cumin seeds and let them splutter 6. Now add green chillies and fry for 10 seconds 7. Add chopped singhada to this  8. Add rock salt in it and fry on high heat for 30-40 seconds 9. Add lemon juice and take off heat 10. Immediately plate delicious and healthy Singhara Chaat. 11. Garnish it with roasted peanuts. This can also be enjoyed on a Fast (Vrat) day  सिंघाड़े की चाट  सामग्री: सिंघाड़े - १ किलो जीरा - १ छोटा चम्मच हरी मिर्च - २ (बारीक कटी हुई) सेंधा नमक - १ छोटा चम्मच देसी घी - १ छोटा चम्मच निम्बू का रस - १ बड़ा चम्मच भुनी मूंगफली - १ बड़ा चम्मच  विध...

Falahari Makhana Namkeen  Ingredients: Groundnut - 1 cup Almonds - 1/2 cup Makhana (Fox Nut / Lotus Seed) - 1 cup Melon Seeds - 1/2 cup Dry Coconut - 1/4 cup (Cut into thin slices) Rock Salt (Sendha Namak) - 1 tsp Black Pepper Powder - 1/2 tsp Desi Ghee - 2 tbsp Method: 1. Chop makhanas to 2 pieces 2. Dry roast the melon seeds by continuous stirring, till they become fluffy 3. Transfer in a bowl and keep aside 4. Put Ghee in the kadahi 5. Now fry almonds on low flame in this ghee, by stirring continuously 6. When they become fluffy remove them from ghee and keep aside 7. Fry groundnut in the same kadahi by continuously stirring 8. When it turns golden brown take it out and spread it on a paper napkin to remove excess ghee  9. Now fry the coconut pieces on low flame by stirring continuously 10. When they turn light golden remove them and keep aside 11. Now fry makhana on low flame 12. Fry them till they become light brown 13. In a mixing bowl mix ...