Ras no Fajeto

Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.

mango kadhi ingredients

The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.

tempering for Fajeto

The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).

While fajeto can be eaten with rice too, I love it with hot puris.

Fajeto

Ingredients

Serves 2

  • 5 cup butter milk (1/2cup yogurt+1 cup water)
  • 1/2 tbsb gram flour (besan) besan
  • 1/4 cup mango pulp
  • 2-3 pinches turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • ¼ tsp mustard and cumin seeds
  • 1 dry red chilli
  • 1 green chilli
  • 4 cloves
  • 1 piece of cinnamon
  • 1/4 tsp dry ginger powder (saunth)
  • 8-10 curry leaves
  • 1 inch piece of ginger grated

Recipe

Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.

Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.

Aloo Toast

Aalu toast is a fantastic lip smacking street food you can eat only in Hyderabad or so I thought until a friend from Jaipur shared this similar recipe. Aalu toast originally is triangle shaped bread topped with potato mix, deep fried and then served as a chat with various chutneys and lots of sev. This one is more of a bite sized DIY chat version. There is no match for the aalu toast you can get at couple of places in Hyderabad but this comes closest if you want to make it at home. Thank you Kshamta for reminding me of this delicious street food :-)

Bread

You can use any bread you like. White, wholewheat, or multi-grain. I tried white and multigrain breads and both tasted fine. To make the chat healthier you can even toast the bread instead of frying it. The idea is to have a crisp and crunchy base. How you do is totally up to you. The fried one tastes better of course.

Aalu Toast

This is one of the best DIY snacks. You can prepare the chutneys, potato mash, and bread n advance and just let the guests decide on how sweet or spicy they want their chat. Since the chutneys and potato can make the bread soggy, this chat is best enjoyed immediately after it is topped with potato and chutneys.

Aloo Toast

Ingredients

  • 3 slices of bread
  • 1 potato boiled and mashed
  • ½ tsp chilli powder
  • ½ tsp chat masala
  • ½ tsp cumin powder
  • 2-3 tbsp thick yogurt
  • 2-3 tbsp mint chutney
  • 2-3 tbsp sweet chutney
  • 1 small onion finely chopped
  • 1/4 cup thin sev
  • Salt to taste
  • Oil to fry the bread

Recipe

Cut the bread into bite sized pieces in desired shapes. I used cookie cutters to cut the bread into bite sized circles and squares.

Heat oil in a deep pan/kadhai and fry the bread till it is crisp and brown. Drain in on paper towel to remove excess oil. Keep aside. You can even toast the bread in oven if you want to make it healthier.

To the potato mash, add red chilli powder, cumin powder, and chat masala. Mix well and check for salt. Add salt if required.

Just before serving, put approximately 1 tsp potato masala on a piece of bread; top it with mint chutney, sweet chutney, yogurt, onions, and sev. Serve immediately.