Name: Monsoon Special Desi sizzler recipe by Anjali Kataria at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1) For Bhajia/Pakora; Tomato 1; Onion 1; Potato 1; green chilies 3-4; Oil for fry; 2) For Green Chutney (Tomato Bhajia); Chopped Green Chillies Small 3-4; Chopped Coriender leaves 1/2 Cup; Chopped mint leaves 1/4 cup; Salt to taste; 3) For Stuffing (Green Chilli Bhajia); Papdi Gathiya / Naylon Gathiya / Bhavnagari Gathiya 1 Cup; Sesame seeds 2 tbsp; Cumin Seed powder 1 tbsp; RED CHILLI POWDER 1 TBSP; garam masala powder 1 tbsp; Sugar 1/2 tbsp; Lemon juice 1 tbsp; Salt to taste; 4) For Batter; Gram flour 2 cups; Salt to taste; Water as require; 5) For Sauce; Butter 3 tbsp; Ginger and Garlic paste 1/2 tbsp; tomato paste/ puree 2 cup; Cashew paste 1/2 cup; Red chilli powder 1 tsp

Ingredients Serving: 2

1) For Bhajia/Pakora
Tomato 1
Onion 1
Potato 1
green chilies 3-4
Oil for fry
2) For Green Chutney (Tomato Bhajia)
Chopped Green Chillies Small 3-4
Chopped Coriender leaves 1/2 Cup
Chopped mint leaves 1/4 cup
Salt to taste
3) For Stuffing (Green Chilli Bhajia)
Papdi Gathiya / Naylon Gathiya / Bhavnagari Gathiya 1 Cup
Sesame seeds 2 tbsp
Cumin Seed powder 1 tbsp
RED CHILLI POWDER 1 TBSP
garam masala powder 1 tbsp
Sugar 1/2 tbsp
Lemon juice 1 tbsp
Salt to taste
4) For Batter
Gram flour 2 cups
Salt to taste
Water as require
5) For Sauce
Butter 3 tbsp
Ginger and Garlic paste 1/2 tbsp
tomato paste/ puree 2 cup
Cashew paste 1/2 cup
Red chilli powder 1 tsp
Sugar 1 tsp
Garam masala powder 1 tsp
Kasuri Meathi 1/2 tsp
Cream 2 tbsp
6) For garnishing
Franch Fries/ soya sticks
Cabbage leaves
Butter to generate Smoke

Instructions

A) For Chutney (For Tomato Bhajia)
Take a mixture jar and add chopped coriender leaves, chopped meant leaves and chopped small green chillies.
Add Salt to taste.
Grind all the ingredients well.
Add little bit of water if required.
Make sure chutney remains thick in texture.
Take it in one bowl and keep aside.
B) For Stuffing (For Chilli Bhajia)
Take another mixture jar and add gathiya, sasame seeds, red chilli powder, cumin seed powder, garam masala powder, sugar, lemon juice and salt to taste.
Graind all the ingredients perfect.
Take it in one bowl and keep aside.
C) For Sauce
Take a pan and heat the butter.
Add Ginger garlic paste and mix it well.
Add tomato puree and cashew paste.
Mix it properly.
Now add red chilli powder, Sugar, Garam masala powder, kasuri methi, lemon juice and salt to taste.
Mix properly.
Now add cream and chopped coriender and mix it well.
Turn off the heat and take the sauce in one bowl and keep aside
D) For Batter
Take a bowl and add gram flour and salt to taste.
Mix it well.
Add water and mix it well (approx 3-4 cup water in 150gms Gram flour).
Make a smooth batter.
E) For Bhajia
Take tomato, onion and potato. Cut them in round rings. (Approximate 1/4 of an inch thick).
Put the potato slice in the water for some time.
After that take tomato slice/ring and spread the chutney all over it. And keep aside.
Now from onion separate the rings from each other very carefully and keep aside.
After that using sharp knife slit the chillies and de seed it properly.
Now stuff the chillies with the stuffing and keep aside.
After that heat some oil in pan.
Now dip all the pakora/bhajia into batter and then fry them until they turn golden brown.
Keep all pakora/bhajia aside.
Keep aside.
F) For Desi Sizzler Set a sizzler plate on heat. In order to avoid the sizzler assembly burning, place cabbage leaves over the sizzler plate.
One by one start assembling the items. Also assemble some french fries.
Move the sizzler plate on block of wood and add the sauce over it.
Now for generating Smoke add butter under the cabbage leaves placed over sizzler plate .
Desi Sizzler is ready to serve.

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