Veg. Burger

Ingredients:

1. Potatoes(boiled and mashed) - 4

2. Tomatoes - 2

3. Capsicum(Pepper) - 1

4. Salt

5. Chat Masala - 2 tsp.

6. Red Chilli Powder - 1 tsp.

7. Vinegar - 1 tsp.

8. Mustard Sauce

9. Buns

For the coleslaw :

1. Thinly sliced carrots, cucumbers and cabbage

2. Cheese

3. Salt

4. Pepper

Method :

1. Combine all the ingredients for the coleslaw and mix well.

2. Combine all the ingredients for the pattie, mix well.

3. Make small flattened balls out of the potato mixture and shallow fry.

4. Take one bun, cut it into half and spread the coleslaw on one half.

5. Keep the pattie on it, spread some mustard sauce on it and again put some coleslaw.

6. Keep the other half of the bun over this and enjoy :)

Chana Cutlets

Ingredients:

1. Kabuli Chana/Chickpeas - 1 cup(boiled and mashed)

2. Ginger paste - 1/2 tsp.

3. Mint(chopped) - 1 tsp.

4. Corriander leaves(chopped) - 1 tsp.

5. Black pepper powder - 1/2 tsp.

6. Cumin(Jeera) powder - 1/2 tsp.

7. Garlic paste - 1/2 tsp.

8. Lemon juice - 1 tsp.

9. Maida/Plain flour - 2 tbsp.

10.Onion(chopped) - 1

11.Salt

12.Garam Masala - 1-2 tsp.

Method:

1. Mix all the ingredients well.

2. Make small flat cutlets and shallow fry :)

MasterChef India's Spiral Cone Chaat

Ingredients

For cones
1 kg+for dusting: Maida
150 gms: Amul Ghee
To taste: Salt
For frying: Fortune Refined Oil

To be mixed into a filling
4nos. Medium-sized Potatoes (peeled, boiled and diced)
¾ cup: Chana
4 tbsp: Saunth chutney
3 tbsp: Green chutney
3 tbsp: Amul Curd
1/3 cup: Onion (finely chopped)
1/3 cup: Tomato (finely chopped)
1 tbsp: Chaat masala
3 tbsp: Coriander leaves (finely chopped)

For Saunth Chutney
½ cup: Tamarind Paste
½ cup: Jaggery/Gud (grated)
½ tbsp: Red Chilli powder
½ tbsp: Dry Ginger powder
¼ tbsp: Cumin powder/Jeera Powder
¼ tbsp: Black Pepper powder
½ tsp: Black salt
½ tbsp: Cumin seeds/Jeera (roasted and crushed)

For Green Chutney
1 bunch: Coriander leaves
1 bunch: Mint leaves
10-12 nos. Green Chillies
2 piece: Ginger
To taste: Salt

Method

1. Combine maida, ghee, salt in a glass bowl and knead to a semi stiff dough using water.
2. Divide the dough into roundels. Shape each roundel into a chapati, using minimal flour for dusting.
3. Using a knife, cut into thin long strips.
4. Roll these strips around the cone mould like a coil, starting from the pointed end towards the broader end, till the entire cone is uniformly covered with the strips. Seal well to ensure that it doesn’t open.

Now I didn't have the mould, so i made shapes in the form of a boat, bag etc.
5. Follow the same procedure for the remaining dough.
6. Heat oil in a deep kadhai and deep fry the cones till they turn golden brown in colour. Drain on absorbent paper.
7. Once the cones have cooled a bit, shake them off the cone mould. Keep aside.
8. Combine all the ingredients for the filling.
9. For saunth chutney, in a frying pan, combine tamarind pulp with ¼ cup water and bring to a boil. Mix in jaggery, red chilli powder, dry ginger powder, cumin powder, black pepper powder and black salt. Mix well and cook till jaggery dissolves and chutney is thick.
10. Strain the mixture and mix in crushed roasted cumin. Keep aside.
11. For green chutney, combine the coriander, mint, green chillies, ginger and salt and grind to a smooth paste. Add a little water if required.
12. To serve, fill prepared filling into cones, top with saunth chutney and green chutney and serve.

Banana Pancakes

Ingredients :

For the Pancakes :

1. Wheat - 1/2 cup

2. Banana - 1 small

3. Nutmeg Powder - 1/2 tsp.

4. Black Salt - 1/2 tsp.

5. Cocoa Powder - 2 tbsp.

6. Milk - to make batter

7. Baking Powder - 1/4 tsp.

8. Salt - as per taste

For the Syrup :

1. Milk - 3 tsp.

2. Jaggery(gur/sharkara) - 1 small

3. Water

Method :

For the Pancakes :

1. Combine all the ingredients for the pancake and make the batter. It should not be runny.

2. Heat a pan and spread around 2 tsp. oil on it.

3. Spread a small portion of the batter in a circular manner. It should be slightly thick.

4. Cook both sides till brown.

For the Syrup :

Heat jaggery in milk and water till it completely melts.

Pour the sweet syrup over the pancakes and serve hot :-)

Dhaniya Pakode

Ingredients :

1. Wheat flour(gehun ka aata) - 1 cup

2. Rice flour(chaaval ka aata) - 1 cup

3. Corriander Leaves(Dhaniya) - a bunch

4. Red chilli powder - 2 tsp.

5. Black pepper powder - 2 tsp.

6. Garam Masala - 2 tsp.

7. Methkut - 1 & a 1/2 tbsp.

8. Salt

For Methkut :

1. Bengal gram(chana dal) - 2 tbsp.

2. Urad dal - 1 tbsp.

3. Rice - 1/2 tbsp.

4. Wheat flour - 1/2 tbsp.

5. Cumin seeds(jeera) - 1/2 tsp.

6. Dry red chillies - 2

7. Corriander seed - 1 tsp.

8. Asafoetida(hing) - 1 tsp.

9. Turmeric powder - 1/4 tsp.

10.Dry ginger powder(soonth) - 1 tsp.

11.Nutmeg powder - a pinch

12.Salt

Method :

1. Dry roast all the ingredients for Methkut and grind.

2. Mix wheat flour, rice flour, corriander leaves, Methkut, red chilli powder, black pepper powder, garam masala and salt.

3. Add water and make a semi solid mixture.

4. Heat oil in a pan. Take a small portion of the patter and drop it inside the pan.

5. Deep fry till the pakodes turn brown.

6. Enjoy with green chutney and sweet chutney :-)

Chaat Crispies

Ingredients :

1. Plain Flour(Maida) - 1/4 cup

2. Semolina(Sooji/Rava) - 1/4 cup

3. Red Chilli Powder - 1 tsp.

4. Garam Masala(optional) - 1 tsp.

5. Salt - around 1 tsp.

6. Potato - 1

7. Onion - 1

8. Sev

9. Oil - to deep fry

For the green chutney :

1. Corriander leaves - 1 cup

2. Small onion - 1

3. Green Chilli - 1 big

4. Ginger - 1 inch piece

5. Lemon - 1/2

6. Water

Method :

1. Pressure cook the potato upto 5 whistles and then mash it or grind it with very little water. It should not be a liquid.

2. Make a dough out of plain flour, semolina, red chilli powder, garam masala(optional), salt and the mashed potato. Use water as per requirement.

3. Now make small flat circles out of the dough and cover them with sev. Be sure to press the sev onto the circles so that they don't come off while frying.

4. Heat oil in a vessel, and then slowly, add the circles into it and fry till both sides become brown(neither light brown, not dark brown).

5. Chop the onions finely.

For the chutney :

Grind together all the ingredients with very little water.

Serve the crispies with chopped onions and green chutney. Tastes good when eaten with onions rather than with the chutney alone :-)

Indizones with sauce

Ingredients :

For the dough :

1. Plain Flour - 1 and 1/4 cup

2. Red Chilli Powder - 3/4 tsp.

3. Salt - 1 tsp.

4. Vegetable Oil or Butter - slightly less than 1/4 cup

5. Yeast - 1 tbsp.

6. Water - 1/2 cup

For the stuffing :

1. Chopped Onion - 1

2. Chopped Garlic - 4 cloves

3. Chopped Ginger - 1 inch piece

4. Chopped Tomato - 1 big

5. Chopped Capsicum - 1/2

6. Red Chilli Powder - 1 tsp.

7. Garam Masala Powder - 1 tsp.

8. Corriander Powder - 2 tsp.

9. Cumin Seeds(Jeera) - 1 tsp.

10.Salt

For the sauce :

1. Black peppercorns - 1 tbsp.

2. Dry Red Chillies - 5 small

3. Salt - 1/2 tsp.

4. Ginger Garlic Paste - 1 tbsp.

5. Soy Sauce - 2 tbsp.

6. Oil - 1 tbsp.

Method :

For the dough :

1. Heat the water. Let it come to a boil.

2. Add yeast to this and let it rest for 10 minutes.

3. Mix together the flour, red chilli powder, salt, oil and the yeast mixture.

4. Make a soft dough and cover it with a damp cloth. Keep aside for 30 minutes.

For the stuffing :

1. In a pan, heat 1 tsp. oil and add the cumin seeds.

2. When they splutter, add the onions, ginger, garlic and fry till the onions turn light brown.

3. Add red chilli powder and corriander powder. Fry for a while.

4. Add tomato,capsicum,salt and garam masala powder. Add 2 tbsp. of water and cook for a few minutes. Let the water evaporate.

For the sauce :

1. Dry roast the peppercorns and salt.

2. Separately, heat oil in a pan and add the seeds of the red chillies and ginger garlic paste.

3. Add to this, the pepper mixture and soy sauce.

4. Cook for 2-3 minutes.

1. Roll the dough into one large circle, make 4 equal partitions/zones and keep the stuffing on each partition.

2. Bring together the edges of a partition/zone and make any shape you like.

3. Pre-heat the oven at 180 degree celcius for 5 minutes.

4. Grease the tray and bake the Indizones at 200 degree celcius for 10 minutes. They should turn brown.

5. Let them rest in the oven for 5 minutes.

6. Serve with the sauce.

This is an Indianized version of 'Calzones'. The sauce is a recipe from Masterchef Australia. Do tell me how it turns out :)

Corn Cakes ( from Masterchef India)

Ingredients :

1. Corn Kernels - 100g

2. Rice Flour - 1/2 cup

3. Green Chillies - 2

4. Curd - 4 tbsp.

5. Ginger - 1/2 tsp.

6. Grated Coconut - 2 tbsp.

7. Salt

8. Milk - a little

Method :

1. Boil the corn kernels and grind into a paste. The paste need not be fine.

2. Add to this, rice flour, chillies, curd, ginger, coconut and salt.

3. Add a little milk to remove the dryness of the mixture.

4. Grease a vessel, transfer the mixture to this vessel and steam it for 25-30 mins.

5. Make small ovals or rectangles out of the steamed mixture and roll them in rice flour.

6. Shallow fry these cakes and enjoy :-)

Cabbage Crunchy

Ingredients:

1. Whole Wheat Flour - 1 cup

2. Corn Flour - 1/2 cup

3. Cabbage - 3/4 cup

4. Red Chilli Powder - 2 tsp.

5. Garam Masala Powder - 2 tsp.

6. Salt

Method:

1. Make a soft dough out of the flours, 1 tsp. red chilli powder, salt and water.

2. Now, in a pan, add 1 tsp. oil and add the chopped cabbage to it and fry till cooked.

3. Add the garam masala powder and salt to it. Stir fry for a few mins.

4. Now make balls out of the dough, and flatten them using a rolling pin.

5. Cut the circle into two halves, keep the cabbage mixture in the centre of each half , and fold in whatever shape you like!

6. Pre heat the oven at 180 degree celcius for 5 mins.

7. Bake the crunchies at 180 degree celcius for 20 mins. or until they're brown and slightly hard.

Hare chane ke kabaab

Ingredients :

1. Green kabuli chana - 1/2 cup, soaked in water and pressure cooked
2. Chopped onions - 2
3. Chopped tomatoes - 2
4. Ginger-Garlic paste - 1 tsp.
5. Turmeric powder/Haldi - 1/4 tsp.
6. Jeera/Cumin seeds - 1 tsp.
7. Amchur powder - 1.5 tsp.
8. Salt
9. Corriander Leaves
10. Chilli Sauce - 2 tsp.
11. Vinegar - 1 tsp.
12. Garam masala - 2 tsp.
13. Red chilli powder - 2 tsp.

Method:
1. Grind the cooked chana till mashed.
2. Mix with all the remaining ingredients.
3. Heat a non-stick pan and add lillte oil.
4. Make small flat balls of the mixture and place them on the pan,turn them to make both the sides brown.
5. Serve with any sauce.

Do try this out as this tastes differnet from the normal cutlets :-)

Semolina Vermicelli Idli

Ingredients:

1. Semolina/Rava - 1 cup
2. Vermicelli/Semiya - 1 & a 1/2cup
3. Curd - 1 cup
4. Chopped green chillies - 2
5. Mustard Seeds/Rai - 1 tsp.
6. Curry Leaves
7. Hing/Asafoetida - a pinch
8. Urad dal - 1 tsp.
9. Baking Powder - a pinch
10. Salt

Method:

1. Fry vermicelli and semolina in little oil till slightly brown.

2. Add curd to this mixture.

3. Let it stay for 10 minutes.

4. Add salt,baking powder and green chillies.

5. Fry mustard seeds,urad dal, hing and curry leaves in oil and add to the mixture.

6. Pur the batter in greased idli stand and steam them.

7. Serve with chutney and sambhar or podi (a South Indian spicy powder).

Variation : You can add red chilli powder instead of green chillies.

Macaroni

Ingredients:

1. Macaroni - 1 packet

2. Red chilli powder - 1 tsp.

3. Turmeric powder - 1/4 tsp.

4. Salt - according to taste

5. Tomato Sauce - 2 tsp.

6. Vinegar - 2 tsp.

Method:

1. Boil the macaroni in 1 & a 1/2 cup of water.

2. Add red chilli powder, turmeric powder and salt.

3. Cook till the water evaporates and a nice smell fills the house :)

4. Add tomato sauce and vinegar, and serve.

Wheat-Semolina Bread

Ingredients:

1. Semolina/Sooji/Rava - 1 & a 1/4 cup

2. Wheat/Aata - 1 cup
3. Sugar - 1 tsp.
4. Yeast - 1 tbsp.
5. Water - 1/4 cup
6. Oil - 1/4 cup
7. Salt - 1 tsp.

Method:
1. Add the yeast and sugar to warm water and let it rest for 5 minutes.
2. Make a soft smooth dough using semolina, wheat, oil, salt and the above mixture.
3. Apply little oil on the dough and let it rest for around 2 hrs so that it doubles in size.
4. Now shape it in the form of a bread or place it in a loaf pan if u hav one, otherwise place it in a baking tray like I did.
5. Since the temperature and duration entirely depend on the oven, I would say, bake at 180 degree celcius until a brown crust is formed.
6. Perform the toothpick test - Insert a toothpick, it must come out clean.

Variation: You can add powdered sugar to this to make sweet bread :-)

Baked Karumuru(Baked Crunchies)

Baked Karumuru(Baked Crunchies)
Ingredients:

1. Maida/All purpose Flour - 1 cup
2. Rice Flour - 1/2 cup
3.Sooji/Rava/Semolina - 1/2 cup
4.Aata/Whole wheat flour - a little more than 3/4 cup
5.Lal Mirch Powder/Red Chilli Powder - 1 tsp.
6.Chaat Masala or Garam Masala - 1/2 tsp.(optional)
7.Haldi/Turmeric Powder
8.Asafoetida/Hing Powder - a little less than 1/4 tsp.
9.Baking Powder - 1/2 tsp.(You may omit this if you do not have baking powder)
10.Salt - around 1 tsp.
11.Karipatta/Curry leaves or Corriander leaves

Method:

1. Mix maida,rice flour, semolina and aata.
2. Add red chilli powder, haldi, garam masala or chaat masala, baking powder, hing, salt and corriander or curry leaves.
3. Make a soft dough using water. The dough should not be sticky, If so, use maida while making shaping them.
4. Now using ur palms, take a tiny portion of the dough, roll it between your palms so that it gets an elongated shape. Repeat till you use up the entire dough.
5. Place them in a baking tray and bake.
6. I used an OTG(Oven Toaster Griller). I baked them at 180 degree celcius for 5-6 mins. After baking,if they are slightly soft from the inside, bake again for half or one minute, but take care that they do not turn black.
7. Enjoy these evening time crunchies as it is or with chilli sauce.

Variation:You may add sesame seeds(white til) to the mixture while preparing the dough.

Dal Paneer Cutlets

Dal Paneer Cutlets

Ingredients:

1.Crumpled Paneer - 200g

2.A mix of masoor dal and tuar dal/sambhar dal(boiled and mashed) - 1/2 cup

3.Chopped Onions - 1

4.Chopped Tomatoes - 2

5.Corriander Leaves - a small bunch(you can use curry leaves as well, nut corriander leaves taste better)

6.Bengal gram flour/Besan/Kadalapodi - (less than 1/4 cup)to be mixed with water to make a batter

7.Rice flour - to coat the cutlets before frying

8.Green chilli(chopped) - 1

9.Turmeric powder/Haldi - 1/4 tsp.

10.Cumin seeds/Jeera - 1tsp.

11.Baking powder - a pinch

12.Garam masala - 2 tsp.

13.Chaat masala(optional) - 1 tsp.

14.Red chilli powder(optional) - 1/4 to 1/2 tsp.

15.Vinegar/Lemon juice - 1 tsp.

16.Salt - a pinch

Method :
1. In a bowl, mix the crumpled paneer, onions, green chillies, tomatoes, chopped corriander leaves, the dal mixture, turmeric powder, jeera, garam masala, baking powder, chaat masala(optional), red chilli powder(optional), vinegar/lemon juice and salt.

2. Mix well and make small cutlets(raised ovals) out of this mixture .

3.Make a batter of besan and water. this batter should be slightly thick. Dip the cutlets in this batter and then coat with rice flour.

3.Heat some oil in a non-stick pan, add the cutlets one by one, fry both sides till brown.

4. Take them out and absorb the extra oil with a tissue paper.

5.Serve hot with or without any sauce.

Variation: You can use any dal to make these cutlets, and can add as many vegetables as you wish.

These scrumptious cutlets are easy-to-make and have a taste that is different from our common potato cutlets. Comments are always welcome :)

Pav Bhaji

Pav Bhaji

Ingredients:

1.Pav - 8-10

2.Finely Chopped Onions - 2 big

3.Finely Chopped Green Chillies - 3

4.Finely Chopped Tomatoes - 3

5.Boiled and mashed potatoes - 4

6.Carrots(Boiled and Diced) - 2

7.Cauliflower(Boiled and cut into small florets) - 1/2

8.Capsicum(cut into small pieces) - 1

9.Clove/Laung powder - 1/2 tsp.

10.Cinnamon/Dalchini powder - 1/2 tsp.J

11.Jeera powder - 1 tsp.

12.Red Chilli powder - 1tsp. (you may increase according to taste)

13.Ginger - 1 inch piece

14.Garlic paste - 1 tbsp.

15.Garam masala - 2 tsp.

16.Chaat masala/Pav bhaji masala(optional) - 1 tsp.

17.Black salt - 1&1/2 tsp.

18.Butter for frying

19.Corriander leaves - for garnishing

Method:

1. Fry onions,garlic,capsicum,jeera powder,cinnamon powder and clove powder.

2. Grind this in a mixer.

3. Separately, stir fry the potatoes, carrots and cauliflower.

4. In a wide skillet/pan, add butter, green chillies and ginger.

5. Add the vegetables, the mixture, garam masala and pav bhaji/chaat masala(optional).

6. Add black salt, salt, little water and cook for 20 minutes.

7. The longer it is cooked, the better will it taste. This is the secret of the taste of the pav bhaji we get on streets.

8. Add butter in the end as well. You may also garnish with butter.

9. Drizzle some butter on the pav and serve hot with bhaji, lemon and onions.

Pav Bhaji is a sought after spicy dish in the streets of Maharashtra. This dish has become so popular that you can find it on the menu of almost all Indian restaurants all over the world!!!

Kothimbir Wadi

Kothimbir Wadi

Ingredients:

1.Corriander Leaves/Dhaniya(finely chopped) - 2 bunches

2.Gram flour/Besan - 1 cup

3.Jaggery/Gur(grated) - 2 tablespoons( you may omit this if you want to, but this is added in the traditional snack)

4.Chopped Green chillies - 2

5.Turmeric powder/Haldi - 1/2 tsp.

6.Soda bicarbonate or Baking Powder - 1/4 tsp.

7.Salt - according to taste (approx. 1 tsp.)

8.Oil - to deep fry

Method:
1. Combine the coriander leaves, gram flour, green chillies, jaggery, salt, soda bicarbonate/baking powder, turmeric powder and add enough water to make a thick batter.

2. Pour the batter into a greased tray(The height of the tray should be such that we can cut cubes from the steamed mixture).

3. Steam on high heat for fifteen to twenty minutes(in cooker) or till firm and cooked(in microwave). Check by inserting a skewer or toothpick into the wadi. It is cooked if the skewer or toothpick comes out clean. Remove, cool and cut into one-inch sized cubes.

4. Heat oil in a kadhai/deep pan and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent towel/tissue paper.

5. Serve hot, garnished with chopped coriander leaves.

Hope you liked the posts of this month.Cya soooon :-)

Veg. Semolina Cake

Veg. Semolina Cake

Ingredients:
1. Semolina/Rava - 1 1/4 cups
2. Yoghurt - 1.5 cups(you may increase according to the consistency)
3. Grated carrot - 1 small
4. Beans - a few
5. Green Peas - 1/2 cup
6. Ginger - 1/2 inch piece
7. Asafoetida/hing powder - 1/4 tsp.
8. Cumin Seeds/Jeera - 1 tsp.
9. Mustard Seeds/Rai - 1 tsp.
10. Red Chilli Powder - 1 tsp.
11. Sesame seeds/White til - 3-4 tsp.
12. Baking Powder - 1/4 tsp.
12. Chopped Corriander leaves - a few
13. Salt - according to taste

Method:

1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
1. In a bowl, mix the semolina and yoghurt.
2. Add chopped beans, grated carrot and green peas(frozen peas will also do).
3. Grate the ginger piece and add to the mixture. Mix well.
4. Heat oil in a small pan and add the tadka - hing powder, jeera, rai and 1tsp. sesame seeds. Let them splutter(tempering). Take care that they do not burn.
5. Add this to the semolina mixture along with red chilli powder, baking powder, corriander leaves and salt.
6. Mix well. The batter should be of a semi-solid consistency. Pour the batter in a baking dish and keep it in the oven. I kept it in the OTG(Oven Toaster Grill) for 20 min. at 180 degree Celcius. I guess, in the normal oven, it can be kept for around 35-40 min.
7. When the cake is cooked, insert a toothpick into it. The toothpick should come out clean.
8. Cut into pieces and either have it as it is, or with chilli sauce or mint chutney.

This is a modified version of the famous Gujarati Dhokla. The cake is slightly sour, still if you want to increase the sourness, you may add the juice of half a lemon, but I don't think that would be necessary:-)

Cheeda

Cheeda
Ingredients:

1. Rice Flour - 1 cup
2. Dessicated Coconut - 1/2 cup
3. Jeera/Cumin Seeds - 1 tbsp.
4. Oil - for deep frying
5. Salt - to taste (approx. 1/2 tsp.,you may increase to your taste)
6. Sesame seeds - 2 tsp. (optional)

Method:

1. Dry roast the rice flour till you get rid of the raw smell. Remove from the flame.
2. Add dessicated coconut and cumin seeds. Add sesame seeds(optional).
3. Slowly, add water and make a dough.
4. Make small balls and fry.

Dessicated coconut is dried coconut.You get it in sealed packets. This is a South-Indian snack, perfect for the evening. Do try it out and let me know how it turns out :-)

Samosa

samosa
Ingredients:

Cover
1. Plain flour/Maida - 2 cups
2. Warm oil - 1 tbsp.
3. Water - to knead dough
4. Salt

Filling
1. Boiled, peeled, mashed potatoes - 2
2. Finely chopped onion - 1
3. Mixed vegetables - 1 cup
4. Chopped Green chillies - 2
5. Ginger-Garlic paste - 2 tsp.
6. Finely chopped corriander leaves - 1 tbsp.
7. Juice of 1/2 a lemon
8. Turmeric powder - 1/2 tsp.
9. Garam Masala - 2 tsp.
10. Corriander powder - 2 tsp.
11. Red chilli powder - 1 tsp.
12. Salt - to taste
13. Oil - to deep fry

Method:

For dough
1. Make a well in the flour.
2. Add oil, salt and little water.Mix well till crumbly.
3. Add more water little by little, kneading into a soft dough.
4. Cover with moist cloth, keep aside for 15-20 minutes.

For filling
1. Fry the onions till brown.
2. Add the ginger-garlic paste and green chillies.
3. Add corriander powder, turmeric powder/haldi and corriander powder.
4. Stir fry for a minute. Add the boiled vegetables and potatoes.
5. Stir fry for a few minutes till cooked.
6. Add lemon juice, salt and garam masala.
7. Add corriander leaves.
8. Cool. Keep aside.

To proceed
1. Roll the dough in the form of a square.
2. Place the stuffing in the centre.
3. Join then diagonal ends and press together the edges to make a triangle.
4. Deep fry in hot oil on LOW to MEDIUM (not high), till light brown.
5. Absorb the oil with tissue paper.
6. Serve hot with green and tamarind chutneys.

Variation: This stuffing can be replaced by a stuffing of cabbage and beetroot.

Enjoy this savoury snack:-)