salt
roasted cumin
black pepper
lemon
Chaat masala


Method:
Mix all the fruits in a bowl and add seasoning according to taste. Squeeze the lemon on top of it and serve.
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Sago (sabudana) 1 1/2 cups
Potatoes, boiled and mashed 3 medium
Roasted peanuts, coarsely ground 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry

Method

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

Divide into sixteen lemon sized balls, flatten between palms of your hands.

Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.

Serve hot with chutney of your choice

Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes. Heat oil in a deep-frying pan, on very high heat.

While oil is heating, rub some oil on your palm and roll out the dough into a long strip one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist.

Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Drain oil and store in an airtight container.

4 medium potatoes, boiled, peeled & mashed
1 large firm tomato, chopped
1/4 tsp ground roasted cumin seeds
1/4 tsp cumin seeds
Salt to taste
1/4 tsp cayenne pepper
3 tbsp chick pea flour
Oil for frying

Method:
In a large bowl, mix the mashed potatoes, ground cumin, cumin seeds, salt, cayenne pepper and chick pea flour.
Gently mix in the chopped tomato.
Warm the oil for deep frying over medium high heat.
Using your hands, shape into balls from the potato mixture and drop them gently into the oil.
Fry them until golden brown in color. Remove and drain on paper towels.
Serve hot with chili sauce.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
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Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Send Recipes
Drain oil and store in an airtight container.

Bhature

Ingredients

* Refined flour 3 cups
* Cooking oil 1 tbsp
* Plain Yoghurt 1/2 cup
* Baking powder 1 tsp

Method

* Sieve together the refined flour and baking powder
* add ghee and yoghurt
* Mix well using palms of your hands. Make a smooth dough using water as needed
* Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight
* Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
* Deep fry in oil on both sides until golden brown

Serve with hot Punjabi chhole

Chhole Recipe

Ingredients

* Cooked Chick Peas or Garbanzo beans
* Garam masala 1/2 tsp
* Garlic Paste 1 tsp
* Ginger Paste 1 tsp
* Chili powder 1/2 tsp
* Dry Mango Powder 1 tsp
* Dry Coriander powder 1 tsp
* Finely Chopped Large Onion 1
* Salt to taste
* Cooking Oil
* Chopped Coriander 1 tbsp

Method

* Heat oil in a pan, add onions, ginger garlic paste,
* Fry until golden brown
* Add coriander powder and garam masala, and fry for 2 minutes
* Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

Serve hot with bhatura.