Kachori

Ingredients:

500g all-purpose flour (maida)
100g ghee or butter
A pinch of cooking soda
Salt to taste
50g green gram, boiled & drained
50g Bengal gram flour
1/4 tsp coriander powder
1/4 tsp chili powder
A pinch of turmeric
A bunch of cilantro, chopped
A bunch of mint leaves, chopped
1/2 tsp dry mango powder (aamchur)
5g fennel seeds
Oil for frying

Method:

1. Sieve the flour along with salt and cooking soda. To this, add ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained and cooked green gram, Bengal gram flour, chili powder, coriander powder, turmeric, dry mango powder and fry for few minutes.
3. Also add chopped cilantro, mint leaves, salt and cook for few more minutes. When done, remove from heat and keep aside.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the above mixture.
5. Seal the edges with the same dough and press the ball a little to oval shape. Repeat the process for the remaining balls and keep aside.

Vada Pav

Ingredients For Vadas

3 large potatoes, boiled, peeled, mashed coarsely
1 onion finely chopped
1 tbsp coriander finely chopped
1 1/2 tsp. green chillies finely chopped
1 tsp. ginger grated
1 tsp. garlic crushed
1/2 tbsp. mint leaves finely chopped
1/2 tbsp. lemon juice
2 tbsp. oil
2 pinches asafoetida
1/2 tsp. each cumin and mustard seeds
1/2 tsp. turmeric
salt to taste,
oil to deep fry

For Batter

1 cup gram flour
1/4 cup rice flour
1/4 tsp. turmeric powder.
2 pinches soda bicarb
1 tbsp. hot oil
salt to taste
water

Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Method

Heat oil (2 tbsp), add seeds to splutter.
Add ginger, garlic, asafoetida, mint and stir.
Add onion, fry till light pink.
Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.
Cool a little. Make ping pong ball sized balls. Keep aside.

Heat oil for frying.
Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required.
Fry 5-6 in a batch. Drain.

Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce.