CHITOL CHALTA

Ingredients

Chitol fish- 500gm, Chalta 1pc, Boiled potato- 2 big pc, Ginger-garlic paste – 2tspn,
Onion paste- 2 tbspn Green Chilli- 10pc (chopped) ,Turmeric powder- 2tspn, Red Chilli
powder -1tspn, Garam masala – 1/2tspn ,Tomato puree – 1tspn, Salt & Sugar - to taste,
Mustard oil – as required, aluminium foil-1, corriender leaves – for garnishing.

Preparation Time – 20-25 minutes

To serve – 4 person

Boil the chitol fish pieces for 5 minutes, take out all the bones and smash it with boiled
potato, ginger-garlic paste, turmeric powder, chopped green chilli . Wrap this smashed
fish in aluminium foil and put it boiling water. Take out after 5 minutes. Open the wrap
and make small pieces of the smashed fish. Fry these small pieces in mustard oil and
set aside. In the same oil add ginger-garlic paste, onion paste, red chill powder,
turmeric powder, tomato puree and fry till oil separates. Add 1/2 cup water and let it
come to boil. Lower flame and add the fried pieces, salt and sugar. Add 4-5 slices of
chalta and 1-tspn of chalta juice. Allow it to boil for 5 minutes in low flame. Add, garam
masala powder and garnish with corriender leaves.

ACCHARI SOYABALLS

Soya granules – 100g, Achari Masala (Mouri-1/4tspn, Black Sorshe 1/4tspn, Methi -
1/4tspn, Kalojeera- 1/4tspn, Jeera-1/4tspn – all roasted in dry tawa and grinded to
powder). Onion (Chopped) – 1pc, Garlic (Chopped) – 4 cloves, Green chilli – (Chopped)
– 5pcs, Green capsicum - (Chopped) – 1pc, Corriender leaves –(Chopped) – 1tspn,
Tomato sauce- 2tbspn, Tamarind pulp - 1tspn, Bread cramb – 2tbspn, Corn flour –
1tbspn, Honey – 1tspn, Chopped spring onion – 1tbspn (for garnishing)

Preparation Time – 15-20 minutes

To serve – 2 person

Soak the soya granules in warm water for few minutes and smash it with chopped
onion, garlic, green chilli, salt, sugar, breadcramb and achari masala. Make out balls
from these smashed soya and fry them lightly. In that oil add chopped onion, capsicum,
garlic and chilli; saute a bit. Then add tomato sauce, tamarind pulp and a little water.
Add the fried soya balls in it. When it starts to boil add the cornflour (pasted with water).
Garnish with chopped spring onion, honey and serve hot with bread, paratha or
spaghetti.
JOLPAI SINGARA

Flour 250gm, Jolpai (Green olive) – 8-10 pcs Paneer 100gm(grated), Boiled potato –
1pc (smashed) Cauli flower- 1(only floret, chopped and steamed), Ginger (chopped ) –
1tspn, Coconut (chopped) – 1tbspn, Groundnut – 10-12, Kismis – 10-12, Red Chilli
powder – 1tspn, Panchphoron – ¼ tspn, Red Chilli- 2 pcs, Jeera – 2tspn, Dhaniya –
2tspn, Garam masala – 1tspn, Vanaspati- for frying singara, Mustard oil – 1tbspn

Preparation Time – 20-25 minutes

To serve – 4 person

Boil jolpai, take out the seeds, smash and set aside. Prepare a tight dough with
vanaspati, and salt to taste. In kadhai, warm mustard oil and add panchphoron, red
chilli, smashed potato and steamed cauliflower and fry them. Then add coconut,
groundnut, ginger, and grated paneer. Continue stirring and add jolpai paste, salt,
sugar. Add fried masala (prepared by roasting and powdering a red chilli, jeera,
dhaniya and garam masala) to it. This is the filling of singara. Now from the dough
prepare the outer cover of singara, fill it up with filling, close and deep fry in vanaspati.