Marwari Snacks for Tea: There is a lot of mind to eat spicy during rainy days, so there can be no better option than Marwari snacks. That is why we have brought you to Grihalakshmi’s kitchen this time, the special recipes of Kaushalya, the director of the famous YouTuber and ‘Sidhi Marwari’. She has also participated in Master Chef-8.

Potato Paratha- Plain and Mulayam (4-6 parathas are made)

Material: 500 grams boiled potatoes (peeled and cold), 250 grams of wheat flour, finely chopped 1 small onion, 3-5 finely chopped green chillies, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, taste salt, 2 tablespoons chopped green coriander, 2 tables
Spoon oil or ghee, water as required.
Method: For flour: Mix 1 tbsp of oil, salt and water in the dough and knead a soft dough. Keep it for 15 minutes.

Suggestion: Paratha soft and crisp by adding curd or a little gram flour to the dough
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For potato filling: After cooling the potatoes, mash well. This will not split the filling. Add chopped onion, chilli, spices and coriander. Adjust salt and sharpness as per taste.
Divide the flour and stuffing into equal parts. Roll each dough in a small shell, keep stuffing in the middle, gather the edges and sealed it. Sprinkle light flour and gently roll it into a round shape of about 6-7 inches, remember that there is not much pressure. Now heat the griddle on medium heat. Keep the rolled paratha aside and cook for 30-40 seconds. Now flip it, apply ghee or oil and cook until it becomes golden.
Flip and repeat again. Adjust the heat as per the requirement. Cook on medium flame gives crisp but soft texture.
Suggestion: Cool the stuffing before filling. This will not break the dough. For extra crispness, add gram flour to the flour. After rolling, leave the paratha a few seconds so that the paratha is good
Do not bloom and torn. Serve hot with curd, pickle, butter or green chutney.

Tomato Kofta, Simple Marwari Style

(For about 3-4 people)
Material: For tomato koftas: 4-5 medium sized hard tomatoes, about 300 g 3-4 medium sized boiled and mashed potatoes, 1 small finely chopped onion, 2 tablespoons of roasted gram flour, 1-2 chopped green chillies, salt as per taste, oil for light frying.

For tomato gravy: 2 tablespoons oil, 1 teaspoon cumin, 1 teaspoon chopped onion, 1 teaspoon grated ginger, 1 teaspoon grated garlic (optional), 1 teaspoon coriander powder, ½ tsp turmeric, ½ teaspoon red chilli powder, tomato harsa powder, or additional tomato from the coffee (coffee) Spoon sugar or chili powder (for color), salt as per taste, water and fresh green coriander to garnish as required.

Method: Prepare and fill tomatoes. Cut the upper part of the tomatoes and remove the pulp. Mix the pulp with mashed potatoes, heart, chili, roasted gram flour and salt. Each hollow tomatoes
Fill with this mixture, cover it with its upper part and fix it from a toothpick.
Now heat oil in a pan. Fry the stuffed tomatoes from all sides until golden brown. Remove and keep it aside. In the same oil for gravy, fry cumin and chopped heart. Add ginger and garlic, also add coriander, turmeric, chili powder. Tomato Harshvayuri (or mixed pulp),
Add sugar and salt and mix, cook until the oil is separated. Add water to make medium thick gravy. Pour the fried stuffed tomatoes gently in the gravy. Cook on low flame for 10-15 minutes, put gravy in the middle in between. Garnish with green coriander and serve.
Suggestion: The roasted gram flour helps to maintain koftas filing. Frying koftas makes it crisp well. You can also bake or airfray it.

Semolina Upma Sidhi Marwari Style

(For 2-3 people)
Material: 1 cup semolina (semolina/rava), 2 tablespoons oil or ghee, ½ tsp rye, 1 teaspoon urad dal, ½ teaspoon cumin and 1 teaspoon gram gram, a pinch of asafetida, 8-10 curry leaves, 1-2 chopped green chillies, finely chopped green chillies, finely chopped about the cups, ½ cup onion, ½ cups, ½ cups, ½ cups, ½ chopped sabbians, All these optional),
2-3 cups of water (use 2 cups of water to make dry upma, the upma becomes more soft than 3 cups of water), ½-½ teaspoon salt (pour water as per taste), 2 teaspoons of ghee (optional, to serve), fresh green coriander and lemon juice for garnishing.

Method: Fry the semolina in the pan until it turns light brown. Take it out in a bowl to cool down. Fry peanuts and cashews until golden. Now heat oil or ghee for the tempering. Add mustard seeds to it. When the mustard starts crackling, add urad dal (and gram dal). Fry until golden. Asafoetida,
Add chili, ginger (if used) and curry leaves. Fry for a while. Put and run onion (and if using vegetables). Cook until the onion becomes transparent. Now add measured water and salt and let it come to a boil. Add roasted semolina to it. Reduce the heat. Do not fall kernels, so put the semolina slowly in boiling water and keep stirring continuously. Cover it and cook on low flame for 2-4 minutes or till the water absorbs. If you are using ghee, then add and mix. Turn off the heat and keep it covered for 5 minutes so that it swells. Decorate it with coriander and lemon juice (and roasted fruits). Serve hot with chutney, pod or pickle.

Potato Roll (Marwari Potato Roll)

(About 8 rolls will be made)
Material: Boiled and mashed about 500 grams of medium-sized potatoes, 2 tablespoons oil, 1 teaspoon mustard, a pinch of asafetida, 8-10 curry leaves, 2 finely chopped green chillies, 1 teaspoon of grated ginger, 1 medium-sized finely chopped onion, ½ short spoon turmeric powder, ½ small spoonful Cut green coriander, squeeze lemon or mango (optional), flour to make bread.
Method: Heat oil in a pan. Add mustard seeds, when they start bursting, add asafetida, curry leaves, green chillies and ginger. Add onion and fry until transparent. Turmeric, red chili powder and
Add salt and mix well. Mix mashed potatoes. Cook for a few minutes and mix until the mixture is well heated. If you are using chopped green coriander and if you are using, add lemon juice or mango and mix. Take off the heat.
Put small pieces of roti/paratha flour and roll it thin. Keep a spoon of potato mixture in the middle, then bend and roll it with light hands. Now heat the griddle, a little oil or ghee
Add and cook the rolls from both sides until golden brown and crisp. Serve it hot in the form of breakfast with chutney, pickle or tea.
Suggestion: Mash the potatoes thoroughly for smooth stuffing. Use spices and lemon or mangoes to balance sharpness. Heat the dough and wet the edges lightly and seal it. Cook on medium flame to ensure uniform brownness.