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 .
For the wrap-
Wheat flour- 1/4 cup
Oat flour- 1/4 cup
For the filling-
onion – 1
Capsicum (sliced)- 1/2 medium
Pepper powder- 1/2 teaspoon
Green chili (chopped)- 1
Salt- to taste
Oil- 2 tablespoon
How to make multigrain egg roll
. Combine both the flours in a bowl and form a non-sticky dough.
. Divide it into 4 equal parts and make 4 thin roti For the filling- beat the eggs, add capsicum, onion, chilli, salt and pepper and mix well.
. Heat oil in a pan and pour the egg mixture.
. Scramble the egg (make sure your mixture doesn’t become too dry).
. Fill this mixture in multigrain wrap and serve.
• 1 ½ cup wheat flour
• ½ cup gram flour
• 2 tbsp ghee
• Salt to taste
• Asafetida a pinch
For Onion Filling:
• 1 ½ tbsp oil
• 1 tsp fennel seeds
• 1 tsp black onion seeds
• 1 tsp coriander seeds
• 1 cup chopped onion
• Salt to taste
• 1 ½ tsp chopped green chillies
• Oil for frying
• Cumin powder a pinch
• Red chilli powder a pinch
• 1 tbsp oil
• 2 tbsp sesame seeds
• ¾ cup chopped raw mango
• Salt to taste
• ½ tsp black onion seeds
• 1 ½ tbsp sugar
• 1 tsp black salt
• 1 tsp roasted cumin powder
• To prepare dough in a bowl add wheat flour, gram flour, salt, asafoetida, water and knead to dough. Rest the dough for 10 minutes.
• To prepare onion filling on a pan heat oil; add fennel seeds, black onion seeds, coriander seeds, chopped onion, salt, chopped green chilli and roast it.
• Make dumpling of the dough and roll it. Now add cumin powder, red chilli powder and the prepared onion filling to it and seal it. Make a kachori out of it.
• Fry the kachoris in hot oil on a low flame and remove them on a tissue paper.
• To make chutney on a pan heat oil; add sesame seeds, chopped raw mango, salt, black onion seeds, sugar, black salt, roasted cumin powder, water and mix well.
• On a plate add chutney and place the kachoris.
• Serve them.
Chana Dal – 1 cup
Oil – To Deep Fry
Salt – 1/4 tsp or To Taste
Chilli Powder – 1 tsp
Amchur (Dry Mango) Powder – 1/2 tsp (optional)
. Wash and soak chana dal 3-4 hours or over night.
. Rinse again 2-3 times and spread evenly washed dal in a kitchen towel or thick cotton cloth for 15-20 minutes so all the water is absorbed and dal becomes dry.
. If required, change towel to make dal dry.
. Heat oil in a wok(kadai) until smoking point, add dal in batches and fry until golden brown/crispy or until the ‘shh’ sounds eases from oil and keep in kitchen tissue to remove excess oil.
. Repeat same for rest of dal.
. Once all the dal gets fried, add salt, chilli powder and amchur powder and mix well.
. Allow the mixture to cool completely before storing in air-tight container.
. Here our chatpata Chana Dal namkeen is ready.
1/2 Cup – Whole White Urad Dal
1 Cup – Finely Chopped Cabbage
1 tsp – Grated Ginger
3 – Green Chilies
2 tbsp – Chopped Coriander Leaves
8 to 10 – Curry Leaves
1/2 tsp – Cumin Seeds (optional)
A Pinch – Asafoetida/Hing (optional)
To Taste – Salt
To Deep Fry – Oil
. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter.
. Add salt, asafoetida, cumin seeds and mix well.
. Heat oil for deep frying in kadai (wok).
. To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil.
. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
. Serve hot with coconut chutney OR sambar.
Boondi – 3 cups
Onion – ¾ cup, finely chopped
Tomatoes – ¾ cup, finely chopped
Green chilies – 1, finely chopped
Cilantro/coriander leaves – 3 tablespoon, finely chopped
Chaat masala – 1 ½ teaspoon
Lemon juice – 1 tablespoon
Salt – to taste (optional)
. Take boondi, onion, tomato, cilantro, green chilies, chaat masala. (I have not added salt because my boondi is already salted.)
. Mix well and then add lemon juice and mix. Lemon juice is must it takes the dish to the whole new level.
. Serve immediately.
Potatoes – 3 medium or 1 ½ cups boiled, peeled and mashed
Green peas – ¾ cup, boiled
Green chilies – 2, finely chopped
Cilantro or coriander leaves – 3 tablespoons, finely chopped
Red chili powder – 1 teaspoon
Chaat masala – 1 ½ teaspoon
Salt – to taste
Lemon juice – 2 teaspoons
Oil – 2 tablespoons, for shallow frying the tikkis
. Boil the 3 medium potatoes in pressure cooker.
. For that take washed potatoes in a pressure cooker, add enough water so potatoes are submerged in the water.
. Cover with the lid, put the weight on. Turn the heat on medium and let it cook for 2-3 whistles.
. The number of whistles may vary depending on the size and type of the potatoes. Also boil the ¾ cup green peas. If you are using fresh peas then cooking time will be more.
. Mash the boiled potatoes, it will be 1 ½ cups. add peas in a bowl.
. Mash both together using potato masher, so everything gets well blended.
. Add finely chopped green chilies, cilantro, red chili powder, chaat masala, and salt.
. Squeeze fresh lemon juice.
. Mix everything together.
. Divide the mixture into 15 equal portions and make ball out of it. Take one ball a time, press lightly, seal the edges if it breaks.
. Make all the patty same way. I got ½ inch thick and 1 ½ inch diameter sized 15 tikkis. You can make as per your desire size.
. Heat the skillet in on medium heat for shallow frying.
. Add few teaspoons of oil. Once oil is medium hot, put the tikkis gently and carefully on the pan.
. Drizzle some oil on tikki as well. Cook till bottom side is brown and crispy.
. Once cooked then flip the tikkis using spatula and let it brown other side as well.
. Serve as a snack or starter.
Chopped Plantain / Raw Banana/Aratikaya : 1 cup
Chana Dal : 1/2 cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying
How to make Aratikaya Vada
. Soak the chana dal in water for 4 hours and then drain.
. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger.
. Peel and chop the onion into small pieces and set aside.
. Wash, peel and chop the plantain/aratikaya into pieces and pressure cook for 3 whistles.
. Mash the boiled plantain/aratikaya and set aside.
. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain/aratikaya.
. Mix very well.Heat oil in a pan for deep frying.
. Apply little oil or water on palm.
. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly.
. Remove and place them on a tissue paper.
. Serve hot with tomato ketchup .
Green peas – 500 g
Carrot – 1
Onion – 1
Potato – 1
Coriander – Handful
chilli powder – 2 to 3 tbsp
Salt to taste
Cumin – 1 tbsp
Ginger – little
oil for frying
. Soak the peas for 2 hours. Grind the peas coarsely.
. Chop the onion and coriander and mix with the grinded peas.
. Add cumin to it.
. Grate the carrot and potato and ginger and add to the mixture.
. Add salt and chilli powder to it. Mix it properly.
. Take it a little by little, make balls, flatten and fry in oil till it becomes golden brown.
. Serve hot with sauce.
100 gms spinach (palak)
1/2 cup-moong dal grinded
1 onion(small pieces/grinded)
2 green chilli
salt – to taste
1 cup oil
1 tsp cumin seeds grinded
How to make Palak Dal Vada
. Wash and soak dal in about 3 cups of water for four hours or longer.
. Add all the ingredients to the dal i.e., green chili, cumin seeds, onion and salt.
. Mix well and grind the dal .
. Add palak to the dal mix.
. Heat the oil in a frying pan on medium heat.
. Fry the vada in small batches.
. Fry vadas until golden-brown all around as shown in the pic.