#2 DINING WITH THE POET- Gaath Ke Swanley/Dal’s Kachori

Hi again everyone. Well the first dish that I shared with you all was something way too common and often made my many. Well not today. Today I am gonna share something quite native to the people of UK(again… get used to the UK thing… haha).

Swanley actually is the same word in Garhwali for Kachori. Now I have just heard they both are same but anyway I normally don’t care about names but just eat…well we all are like that…aren’t we?

Anyway…let’s start.

Before we start cooking Swanley, I wanna recommend you all to get ready with two things first. First we will make the most important ingredient of our dish today- the Chutney and the second one is the salad. Now salad isn’t the important part but having nutritious salad by you side while eating is wholesome awesome. So… prepare the salad guys and see how amazing it looks-

Well it does look good in real… it’s not just my camera doing the trick guys :p
To learn how to make Linseed and Coriander Chutney, head to this link- Linseed and Coriander Chutney

Now since we are done with our chutney, let’s make some Swanley. There are various types of Swanley depending upon the stuffing you choose. You can make them with boiled potatoes, with various kinds of dals like Rajma and etc. My mother here is using Gaath or Gahat which is also known as Kuhlat in some places. It grows in mountainous region mostly and I absolutely love it’s taste. So let’s make some Swanley now.

Step 1:
Boil your dal or potatoes or whatever you choose and when done, take the keep the water aside as it’s of no use.
So we get just boiled dal.

Do add chilly powder and salt along with any other ingredient you want so that it suits your taste.

Now mesh it properly either with clean hands or you can use a Mixer Grinder for that like my mother does.

Step 2:
Now since our stuffing is ready, prepare the dough. Indians mostly use wheat flour and well it’s the most common too.IMG_1806

Step 3:
Put the pan over the stove and add quite a large amount of oil in it.

So our final set-up looks something like this-


Step 4:
Well I don’t think I need to explain how to make a chapati or a parantha, coz that’s exactly how a Swanla is prepared, but still if you wanna know. First take this much amount of dough in your hand and press it like shown in the picture below.IMG_1823IMG_1824

Step 5:
Now add the stuffing we prepared earlier inside the pressed dough and then fold it nicely and make a ball like thing again.IMG_1825IMG_1826IMG_1827

Step 6:
Now as we make chapati, just press the dough and form a chapati like shape.IMG_1828IMG_1829

Step 7:
Put it into the seething oil just exactly like this and cook it till it changes it’s color into brown. And keep turning it.IMG_1830

Step 8:
Side by side keep making few more so that when one is ready, you can take one of them out and put another one in. Also, use that kind of spoon with has holes in it, so that you can let the swanla leave the extra oil.IMG_1831IMG_1832

Step 9:
And thus your Swanlas are ready to be served. Serve them hot as they don’t taste that amazing when they get cold.IMG_1833

See, don’t they look absolutely great?IMG_1835

And now the time to be completely honest here. As I am not the one who prepared this lovely meal, the credit goes to our Chef and my mother-

I asked her to give a nice pose but well she herself can’t focus on a camera while eating those Swanlas
That’s all for today folks. See you all again next time and I hope at least someone try to make it, it will be such a blessing. And do ask if you have any query.


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