Quick Surti Locho

Happy Monday. Celebrate breakfast on Thanksgiving in style. Assuming you all will have a heavy meal during lunch. I think this is the best light breakfast you can opt for. Chaat for breakfast? Not exactly but an improvised ‘Surti Locho.’ It reflects the specialty of Surat, a city in Gujarat ❤️ Its the most famous street food after khandvi 🤣 So, so, soooo easy to make, and served with spicy cilantro-mint chutney, tamarind chutney, a teaspoonful of chaat masala and sev (fried chickpea flour.) The traditional recipe requires you to steam the batter, but I found a workaround. Hello! Microwave. This instant version of microwave gets ready in minutes.

Here goes the recipe –

Ingredients: Serves 4-5  

1 cup chana dal (split chickpeas lentil)
1/3 cup urad dal (black gram lentil)
1/3 cup poha (flattened rice )

For the batter: 
3 tbsp + 2 tbsp oil (for the batter and greasing the dish)
3 finely chopped green chilies
1 tsp ginger paste
1/2 tsp asafoetida
1/4 tsp turmeric powder
1 tsp red chili powder or cayenne pepper
1/2 tsp black pepper powder
1 tsp baking soda or Eno fruit salt
Salt – 1 tsp (as per taste)

For each serving:
2 tbsp coriander-mint chutney
1 tbsp tamarind pulp (I use the store bought)
1 tsp chopped coriander
2 tbsp lemon juice
2-3 tbsp fine sev (size zero preferred)


* Before soaking the lentils overnight, clean and rinse them for 5-6 times.  Next morning, drain the excess water. At the same time, soak poha for 10-12 minutes.

* Coarsely grind the chana dal ( the yellow one) separately and transfer it to a bowl. Grind urad dal with poha and mix it with chana dal paste.

*Add oil, ginger, asafoetida, turmeric powder, green chilies, red chilly powder, black pepper, and salt to taste. Mix everything thoroughly.

*If the batter looks too dry, add 1/4 cup of water. Keep the consistency of batter little thick as of dhokla. At last, add Eno fruit salt and give it a stir only in one direction.

* Grease the glass/microwave-friendly bowl with oil. Now pour the batter into the bowl, tap 2-3 times to get rid of air bubbles. Sprinkle red chilly powder and black pepper powder over it.

*Microwave it for 20 minutes stirring it every 3 minutes for it to cook evenly. If the mix crumbles, don’t shy away from adding a lit bit of 1 tbsp of oil and water.

*Transfer this mouth-drooling and spicy surthi locho on a plate. To serve, crumble it coarsely from the center and top it with lemon juice, tamarind pulp, coriander-mint chutney, and sev. Serve it hot 😉

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Curry-spiced Potato Puffs (Vegeterian)

When I was a kid, there was a grocery stored owned by this amazing couple. Aunty used to make these amazing Veg puffs with curry spiced potatoes stuffing, and after coming back from school I used to hog on them like a crazy. I was craving for them like all of a sudden on this weekend. I bought the crescent puff pastry sheets from the supermarket, boiled the potatoes and stir fried them in the curry powder. The green chutney turned out just perfect with onions, dates, tamarind pulp, cilantro and lots of crushed mint leaves. The puffs were super light, airy and fluffy, so light that I devoured three in one sitting. Here’s the recipe for everything.

Ingredients: Serves 4


For curry-spiced potatoes:

2 cups mashed potatoes
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp kitchen king masala
1 tbsp Cumin seeds
2 tbsp ghee

Salt to taste

For chutney:

1/2 medium sized white onion
1 cup cilantro
2 sprigs mint leaves
2 green chilies
1 tbsp tamarind pulp
4-5 Medjool pitted dates

Salt to taste

For Puffs:

1 sheet Crescent Puff pastry

For Eggwash:

1 medium egg
2 tbsp whole milk


To make spiced potato mix:

*Heat a pan with ghee on a medium flame, then add cumin seeds, mashed potatoes, turmeric powder, red chili powder, kitchen king masala and salt, and mix well. Saute it for 1-2 minutes, and take it off the flame. Let it cool.

To make chutney:

*Blend all the ingredients (except salt) to form a paste.
*Empty the blender into a bowl, and refrigerate it. Add salt when it’s time to serve, so the chutney doesn’t get watery.

To make the egg wash: 

*In a bowl, beat an egg and milk. Keep it aside

To make puffs: 

*Preheat the oven to 400F and line the baking tray with parchment paper.
*Make sure the pastry sheet is cold before you use a rolling pin to roll it into a rectangle.
*Cut into squares and keep 1 tbsp of the potato mix filling on one side of the square and fold and cover the stuffing.
*Use a fork to give the edges a pinched look.
*Now line the puffs on a baking tray, and giving the exposed part an egg wash.
*Bake for 15-20 mins, or until golden brown.
*Serve it piping hot with tamarind-dates-mint-cilantro chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Baked Potato Nachos

Hey, friends! Sorry I have been MIA for a few weeks now. I moved to San Francisco for my work. While I travel to the city almost daily, that’s the reason I don’t get lots of time to cook. But last weekend, my teammate invited me to the ‘Tacos of the World’ fiesta party at her place. And I couldn’t be more excited. I made these exotic ‘Potato Nachos’ with tropical Pico de Gallo 😁 My colleagues and here friends loved these nachos so much that I ended up getting a prize from Pottery Barn. I hope you’ll enjoy this recipe.



4 russet potatoes cut into slices about 1/8 thick. I used my judgment while slicing them with a knife.
5-7 tablespoons vegetable oil
1 1/2 tbsp salt
1 tbsp black pepper
2-3oz Shredded Colby-Jack cheese
3 tbsp chopped cilantro
2 tbsp chopped Green onions


*Pre-heat your oven to 425F.
*In a separate bowl, toss potatoes with oil, salt, and black pepper.
*In a 7X11 inch deep glass dish, arrange the potato slices in a single layer stacking like a pyramid.
*Bake for about 30-45 minutes, and give these potatoes a stir gently every 15 minutes. After the first stir, mold in the cilantro and green onions.
*Sprinkle the potatoes with the cheese, and bake until the cheese bubbles.
*Serve bubbly hot with sour cream and some lime juice.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Power-Packed Super Nutritious Toast

Slowly I have been changing a lot in my lifestyle to stay healthy, and fit. One such addition I have made to my diet is sticking to a healthy snack option instead of opting for chips, cookies, energy bars, etc. I saw this densely nutritious toast on one of my favorite fitness Youtube channels called ‘Love Sweat Fitness’. I’ll link the video below for your easy access. I love how quick and simple the idea was and of course delicious too. Love your Youtube channel, Katie ❤

Here’s how I like my toast –

Ingredients: Serves 1

1 slice of Orowheat Multigrain bread
12-15 blueberries
1 1/2 tbsp pure cashew butter (I use Maisie Jane’s brand from Whole Food. It has no added sugar) or any nut butter of your choice
1/2 tsp chia seeds
1/2 tsp unsweetened coconut flakes
1/4 tsp almond flakes


*Toast the bread slice in the toaster the way you like it. I like mine pretty crisp.
*Slather some cashew butter.
*Top it with blueberries, chia seeds, coconut flakes and almond flakes. Enjoy 🙂 ❤

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!