Boiled potato: 2-3 (medium size)
Bread crumbs: 1 cup
Fine chopped onions: ¼ cup
Fine chopped coriander leaves: 2-3 tbsp
Ginger garlic paste: 1 tbsp
Red chilly powder: ¼ tsp
Coriander powder: 1 tsp
Amchur powder or lemon juice: ½ tsp (optional)
Salt to taste
All purpose flour (maida): 2 tbsp
Oil for deep frying
. In a small bowl take all purpose flour and add little water at a time and make smooth slurry (watery mixture) and keep it aside.
. In a small plate take bread crumbs and keep it aside.
. In a mixing bowl grate boiled potato.
. Add onions,coriander leaves,bread crumbs,ginger garlic paste,red chilly powder,coriander powder, amchur powder and salt.
. Mix them nicely and make small size balls out of it.
. Make smooth and crack free balls.
. Now heat the oil at medium heat.
. Once you are ready to fry take potato balls dip them in slurry.
. Take them out and roll them in bread crumbs.
. Now roll each ball between your palms so that bread crumbs sticks properly and don’t come out while frying.
. Fry them till they are golden brown.
. Serve hot potato balls with tomato sause or ketchup.
Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .
vermicelli (cooked and strained)- 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – ½ cup
ginger (grated) one small piece
green chilli 3 – 4
potato (cooked and mashed) 1
gram flour / besan – ½ cup
rice flour – 2 tablespoon
turmeric powder – ¼ teaspoon
red chilli powder (optional) – ½ teaspoon
coriander leaves (chopped) – 2 teaspoon
salt to taste
oil for deep frying
How to make semiya vada
. Pressure cook potatoes for 2 – 3 whistles. Let it cool.
. Then peel it, mash it and set it aside.
. Bring two cups of water in a vessel and cook vermicelli till done. Don’t over cook it. Drain water and add it to potato mixture.
. Now to the potato semiya mixture, add green chillies, red chilli powder, coriander leaves, turmeric powder, gram flour, rice flour, grated ginger, salt.
. Knead well without adding water to a smooth dough.
. Heat oil in a kadai.
. Take small portions of dough, make balls and slightly flatten it keeping it in between your palms as we make vada.
. Fry till golden brown.
. Semiya vada is ready. Serve vermicelli vada hot with tomato ketchup or green chutney.
1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion) for garnishing – [optional] Oil for frying
. Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.
. Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy.
. Don’t overcook them otherwise chunks will become hard.
. Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.
. Now add red, yellow and green bell peppers. Mix well.
. Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.
. Add salt, pepper powder and ajinomoto.
. Now add soya chunks and mix well.
. Keep on low flame for 5 mins.
. Garnish with chopped spring onion green and serve hot.
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
. Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
. Beat the mixture until foamed.
. Heat oil in a frying-pan .
. Dip bread slice in the mixture and coat it evenly and fry over low flame.
. Fry on both sides until done. Repeat the same for other slices.
. Serve egg toast hot with ketchup.
4 boiled eggs
1 large onion
2 green chills
1/4 tsp ginger
red chilli powder
garam masala powder
1/2 tsp kasuri methi (optional)
How to make Boiled Egg Fry
. Peel and quarter 4 boiled eggs.
. Pour 1/2 tbsp of oil in a vessel, add few curry leaves, 2 slit green chillis, 1/4 tsp minced ginger and 1 sliced large onion and saute for 4-5 mts. Add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, 1/2 tsp coriander pwd, 1/4 tsp red chilli pwd, pinch of garam masala pwd and salt to taste.
. Add 1/2 tsp kasuri methi and combine.
. Place the quartered boiled eggs and combine carefully.
. Cook on low flame for 3-4 mts. Combine again and cook for another minute.
. Turn off heat. Garnish with coriander leaves.
. Serve warm with rotis or rice.
Papdi or flat puris – 28-30
Potato – 1 medium or 1 cup, boiled, peeled and chopped
Onion – ½ cup, finely chopped
Tomato – ½ cup, finely chopped
Raw mangoes – ¼ cup, finely chopped, optional
Green coriander chutney – about ½ cup
Red garlic chutney – 2-3 tablespoons
Tamarind date chutney – about ½ cup
Chaat masala – 2-3 teaspoons
Fine or nylon Sev – 1 cup
We need to make all three chutneys – coriander chutney, tamarind date chutney, garlic chutney. You can plan ahead of time and make those day before and keep in fridge. and use next day while making chaat.
If you planning to make papdi and sev at home, then you can make them also few days earlier. Or buy from the store.
Right before assembling the sev puri, keep all the elements on your counter ready. Chop boiled, potatoes, onion and tomato. Also keep all three chutneys, sev and chaat masala on the counter.
Now arrange 7-8 papdis on the plate.
Put potatoes on the papdis.
Top it with chopped onions and then with chopped tomatoes.
Also top it with raw mangoes, if using.
Sprinkle chaat masala.
Drizzle about 1 teaspoon of green chutney on every papdi. Quantity of chutney may vary depending on how spicy your chutney is.
Then add 1-2 drops of red garlic chutney. It is hot and strong, so little goes long way.
Then drizzle about a teaspoon of meethi tamarind date chutney on each papdi.
Finally sprinkle sev on top.
Serve immediately otherwise papdi will get soft and soggy. Follow the same steps for rest of the plates. Or you can make 2-3 plates simultaneously.
2 cups Ragi flour
1 cup rice flour
1 Big onion
4 green chillies
1 small piece fresh ginger
2 tablespoons – Peanut
Two pinches of asafoetida powder
2 teaspoon salt(or as per taste)
One spring curry leaves
Oil for deep frying
. First chop onion, green chillies, ginger and curry leaves finely.
. In a broad vessel add the ragi flour, rice flour and then add chopped onion, chillies, ginger, curry leaves, asafoetida powder and salt.
. Mix thoroughly. Heat one or two tablespoons of oil and add the hot oil in the flour. Mix it well using a spoon.
. Sprinkle handful of water and make a loose dough. Put this dough little by little into hot oil and deep fry till it is crisp.
. Since the colour will be dark, we cannot judge whether it is fried well or not. So fry the first batch for few minutes till sizzling sound subsidizes. Note down the frying time. Normally on medium flame it will take four to five minutes. Fry the remaining dough also for the same time.
. After frying all the pakoda, put few curry leaves in the hot oil and immediately remove it.
. Put the fried curry leaves on the top of pakoda for garnishing.
Bottlegourd/Lauki/Dudhi – 1/2 piece
Oil – For Deep Frying
Chickpeas Flour/Besan – 1 & 1/2 Cups
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Salt – To Taste
Soda-bi-Carb – 1/4 tsp
Chopped Coriander Leaves/Hara Dhaniya – 1 tbsp
Water – 1 Cup or as needed
How to make Bottlegourd Pakoda
. Peel, wash and cut bottle gourd in thin roundels.
. Slices has to thin otherwise it will not be cooked.
. In a bowl add all the ingredients except water ‘for batter’ and mix well.
. Add water and mix well without forming any lumps to make thick batter. Keep aside for 10 minutes.
. Deep bottle gourd slice in batter to coat all sides well.
. Meanwhile heat oil in a wok and drop bottle gourd piece in hot oil and fry until golden brown both sides in medium-slow flame.
. Repeat same for rest of pieces.
. Don’t fry in high flame or bottle gourd won’t be cooked.
. Since my bottle gourd pieces is large I fried one at a time, if your pieces are small then fry 4-5 in one batch.
. Serve hot with tea/coffee or juice.
Bell pepper / Capsicum : 1 big sized
Besan / Gram flour : 1 cup
Rice flour : 1/4 cup
Ajwain seeds : 2/2 tsp
Red Chilli Powder : 1 to 2tsp
A pinch of cooking soda
Salt to taste
. Wash and cut the bell pepper into long strips and set aside.
. Mix the gram flour, rice flour, salt, ajwain seeds, red chilli powder and cooking soda in a bowl.
. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying.
. Dip the each bell pepper strip in the gram flour batter and deep fry them till golden brown color on both sides evenly.
. Remove from the oil and serve hot with chopped onions.