Mirch Bhaji pakoda

Preparation time:5 minutes
Cooking time: 10 minutes
Serves:2

Ingredients

• 4 green chilies (slit from the middle )
• 2 tsp besan /gram flour
• 1/2 tsp amchur/dry raw mango powder
• oil for frying
• salt to taste

Method

• Take the slit chilies, add amchur powder and salt to them.

 

• Take gram flour ,put salt and water in it to make a thick paste (same as for pakoda's) and keep for 5 minutes.

 

• Roll Chillies in besan paste and deep fry them until it turns golden in color.

Aloo Methi Special

Recipe

Ingredients

• 500 grams methi leaves (washed and finely cut)
• 2  medium size potatoes (cut into small square shaped pieces)een chilies finely chopped
• 1 medium size chopped onion
• 2 green chilies finely chopped
• salt to taste
• Two and  a half tsp oil
• 10-12 garlic cloves (finely chopped)
• 1/ 2 tsp haldi/turmeric powder
• 1/2  tsp methi seeds
• 1/2 tsp jeera/cumin

Method

• Heat the non-stick kadai add oil, when hot add methi seeds, jeera and garlic.
• Add onions and green chilies after 1 minute.
• Saute for 2-3 minutes then add potatoes ,salt and haldi powder and cover it untill the the potatoes gets softens.
• When potatoes gets softens take the curry out from kadai and  pour l/2 tsp oil  ,when heated add methi leaves to the kadai/howk and allow it to cook openly on slow flame for 4-5 minutes.
• After 5 minutes add potato curry in methi. Mix properly.
• Your aloo methi special is ready to serve.

Guava ( Amrood ) ki chutney

Recipe

Ingredients

• 1 cup amrood /guava pieces
• 1 cup coriander green leaves
• 1 tsp sugar
• salt to taste
• 2 green chilies 
  
  

Method

• Grind all the above items in the mixer.
• your mouth watering chutney is ready to serve.

Suji/Rawa/Semolina Upma

Recipe

Ingredients

• 1 cup roasted suji/rawa
• 1 chopped onion
• 1/2 cup chopped cauliflower
• 15-18 peanuts
• 2 chopped green chilies(hari mirch)
• 1 chopped tomato
• 2 tsp chopped coriander leaves
• 8-10 curry leaves(meetha neem)
• 1/2 tsp cumin seeds(jeera)
• 1/2 tsp mustard seeds(rai)
• 2 tsp oil
• lemon juice according to the taste
• salt to taste

Method

• In a kadai add oil, when heated add add curry leaves , cumin and mustard seeds.
• After 10 seconds add peanuts, let it fry for 2 minutes then add onion ,cauliflower and green chiies( cook them for 5 minutes on a slow flame and cover them, then add tomato(again cook it for 2 minutes on slow flame and cover it).
• After 2 minutes put roasted suji/rawa in above kadai , add 3 cups water and continuously stir it for at least 4-5 minutes add salt to taste , switch off the gas , serve it in a bowl, garnish it with coriander green leaves and lemon slice.
• Add Lemon juice (optional for taste).
• your hot Rawa Upma is ready to serve.

Karele ki Sabji

Recipe

Ingredients

• 500 gms - Bitter gourd / Karela
• 2 small, sliced-Onions
• 2 tbsp-Oil
• 1 tsp-Fennel Seeds
• 1/2 tsp-Turmeric Powder
• 2 tbsp-Lime Juice or 1 tsp raw mango powder
• Sugar (1 tbsp or to taste) or grated jaggery 2 tsp
• 1 tsp coriander powder
• 1 tsp chopped coriander leaves
• Salt to taste

Method

• Prep the Karela by washing, removing the seeds and cutting it.
• In a wok put the Oil on medium heat.Add the Fennel Seeds and cook for 30 seconds and then add in Turmeric Powder and mix.Add in the Onions and Salt and mix. Allow the Onions to brown and get a caramelized about 10-12 minutes. Stir frequently then add coriander powder.
• Add in the Bitter Gourd and a little more Salt, just for the Bitter Gourd. Mix.Cover and cook for 10-15 minutes, stirring in between.Once the Karela has cooked, add Lemon or Lime Juice and Sugar/jaggery. Mix well.Cook for another 5 minutes until all the flavors are mixed in well. Garnish with chopped coriander green leaves.
• Ready to serve.Serve hot with Chapatis, Rotis, Dal and Rice as a side dish.

Tips

• Cut the Karela smaller if you prefer.
• To reduce bitterness in the Karela:

             (a) Salt the pieces of Karela.
             (b) Mix well and set aside for 15 min.
             (c) Wash and drain or squeeze out the liquid.

Aloo Bonda/Aaloo Bonda

Recipe

Ingredients

• 2 Large Boiled, Mashed Aloo (Potatoes)
• 1 tbsp Coriander leaves (finely chopped)
• 2 Green Chilies (chopped)
• 1 cup gram flour/besan
• Red chili powder to taste
• 1/4th tsp Garam Masala powder
• 1 chopped onion
• Oil for frying
• Salt to taste

Method

• Add salt, chopped onion, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
• In a bowl take a cup of gram flour; little salt and chili powder to it. 
• Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
• Make small balls of aloo (potato) mixture.
• Dip each ball in the batter and deep fry them till golden brown.
• Serve aloo bonda hot with chutney or tomato sauce/Hot tea.

Black Chana Masala with Bhatura

Preparation Time : 15 Mins
Soaking TIme : 12 Hours
Cooking Time  25 Mins
Serves : 3-4

This Yummy Black Chana Masala is best served with Bhatura (Recipe Here)

Ingredients

• 1 cup Black chana
• 1 tsp chopped coriander green
• 2 tsp oil
• 1 tsp meat masala(MDH)/garam masala
• 2 tsp chopped garlic
• 1 tsp chopped ginger
• 2 green chilli
• 3 tomatoes
• 2 onions
• Salt to taste

Method

• Soak the chana overnight
• Boil it in a pressure cooker using 4 cup water and while boiling add 1/2 tsp salt to it.
• Take 3-4 whistles only.
• In a kadai add oil , when hot add chopped ginger,garlic, green chilli and grinded onion
• When onion is golden add tomato puree, meat masala/garam masala and saute it till oil is coming out, add salt and boiled chana and cook it for atleast 5-8 minutes, switch off the gas , add chopped green coriander.
• Ready to serve.

Kacche Kele Ki Sabzi / Kacche Kele ki Bhujia

Recipe

Ingredients

• 2 raw banana/ kacche kele
• 1/2 cup oil
• 1 tsp cumin seeds
• 1 cup grated onions
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1 cup grated tomatoes
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 2-3 green chillies-slit
• 1 tbsp chopped coriander leaves
• salt to taste

Method

• Peel the raw banana and cut it into pieces.
• Deep fry the pieces of raw banana and keep them aside.
• In a howk or kadai add oil, when warm add cumin, when crackled add ginger, garlic and onions.
• When they are golden add tomatoes , coriander powder,chili, salt, green chilli, garam masala and cook it till oil is coming out of them , now add fried raw banana and mix properly, cook for 3-4 minutes and cover it .
• After 2 min garnish it with chopped coriander green.
• Ready to serve.

Bharwa Gilki / Turai/ Sponge Gourd

Recipe

Ingredients

• 250 Grams Gilki(Sponge Gourd)
• 1/2 tsp cumin seeds(Jeera)
• 1 tbsp vegetable oil
• 1 tsp coriander powder
• ¾ tsp chilli powder
• ½ tsp tumeric powder
• 50 Grams roasted peanut powder
• ½ tsp Garlic Paste
• Salt to taste

Method

• Peel off Gilki and cut them into 2 or 3 pieces.Slit them into middle.
• Mix all ingredients except and fill this mixture into Gilki.
• Heat oil in the pan.
• Add jeera and put all the pieces of Gilki.
• Fry them for few minutes on high flame.Then cook it on low flame.
• Cover with a lid.
• After 5 min the pieces will become tender.


Ready to Serve

North Indian Style Punjabi Chole

Recipe

Ingredients

• 250 gms kabuli chana (white chick peas)
• 1 onion, chopped
• Medium sized potato, steamed and finely chopped
• 2 tomatoes, finely chopped
• 5 cloves of garlic (lehsun), finely chopped
• 1 ginger (adrak), finely chopped
• 3 green chillies, chopped
• 1 cup washed and finely chopped coriander (dhania)
• 1 tsp lemon juice
• 2 tbsp oil
• 1 tsp chilly powder
• 1 tsp coriander (dhania) powder
• 1 tsp turmeric powder (haldi)
• 1 tsp garam masala
• 1/2 tsp black pepper (kalimirch) powder
• 1 tsp dried mango powder (amchur)
• 1/2 tsp cinnamon (dalchini) powder

Method 

• Wash and soak kabuli chana  in 500 ml water, overnight.
• Cook both together in the same water till they become soft.
• Heat oil in a pan add the onion, ginger, garlic, chillies and all the spices and stir for 5 mins.
• Add the kabuli chana and  water.
• Add potato, tomato and the lime juice to it. cook till the water evaporates and you get a thick gravy.
• Garnish with chopped coriander.

Gongura Pachadi / Gongura Chutney / Andhra Special

Recipe

Ingredients

• 30 gongura leaves( as the flavor of gongura is sour so 30 leaves of it will bring the sourness which we want)
• 6 red chilli stick dry
• 2 tsp dry coriander seeds
• 1/2 tsp mustard seeds
• 6 curry leaves/methi neem/kadi patta
• 1 onion
• 10 garlic cloves
• 2 tsp oil
• 2 tsp chopped green coriander leaves
• 10 seeds of methi dana
• 1/2 tsp urad dal
• Salt according to taste

Method

• Boil the gongura leaves.
• On the tawa/ kadai/howk roast the 3 tsp coriander seeds,5 red chili stick dry, mustard seeds and grind them.
• Grind together gongura leaves, roasted coriander seeds, coriander green, mustard seeds, green chilli, salt and sugar.
• Heat oil in pan , when hot break the red chili stick and put red chilli stick ,urad dal, methi dana/seeds,curry leaves, 1 tsp coriander seeds, garlic cloves then put chopped onions only for 15-20 seconds then add the gongura paste and switch off the gas.
• Your Gongura chutney is ready to eat.

Malai Chilli/Pepper Cream

Specialty of this dish is that it is cooked within 2-3 minutes and total time needed is 5 minutes for entire recipe, plus very less ingredients are needed and that too all are present in your house without extra effort is required , yet the dish comes out to be yummy and delicious it is an instant cooking recipe, requires very less time. To make the dish more interesting and colourful use different colour capsicums/peppers.

Recipe

Ingredients

• 2 capsicum sliced
• 2 onions sliced
• 1 sliced tomato
• 4 tsp malai/ cream
• 2 sliced green chilli
• 1/2 tsp black pepper powder
• 1 tsp black pepper powder
• 1 tsp oil
• Salt according to taste

Method

• Heat the kadai/pan , add oil then add onions ,capsicum and green chilli together,saute them.
• After 3 minutes just add sliced tomato, cook for 1 minute.
• Then add malai/cream, salt and black pepper powder, cook for 1 minute.
• Your chilli cream/ malai chilli is ready to serve.

Hot spicy ginger garlic Tomato soup

It is a home medicine for cough and cold (yet tasty and yummy without any side effects), it is also full of nutrients.It is very effective and gives instant relief, take 1 cup of it, 4 times in a day.

Recipe

Ingredients

• tomato puree of 2 tomatoes
• 1 tsp chopped garlic
• 1 tsp chopped/grated ginger
• 1/2 tsp sugar/jaggery
• 1/2 tsp black salt
• 1/2 tsp black pepper powder
• 1 cup water
• 1/2 tsp oil
• Salt according to taste

Method

• In a pan add oil,when heated add garlic and ginger, after half a minute add tomato puree and water.
• when it comes to boil add black pepper, black salt and sugar/jaggery, give proper boil so that the soup becomes thick.
• After 2 minutes your dish will be ready.

It is a medicine yet yummy and kids can also enjoy it.Your special masala soup with gingery and garlic taste is ready to serve.lots of pepper , lots of ginger and garlic will help you to cure your cold and cough.

Stuffed Capsicum/Bharwa Shimla Mirch/Stuffed Peppers/Masala Mirch/ Stuffed Capsicum Curry

Recipe

Ingredients (servings for 4)

• 4 to 5 - large capsicum/shimla mirch/peppers
• 2 to 3 - potatoes, boiled and mashed
• 1/2 cup - grated cheese
• 1 - grated / finely chopped onion
• 1/2 tsp - ginger-garlic paste
• 1 grated/finely chopped tomato
• 1 tsp - garam masala powder
• 1 tsp - chopped green chillies
• 1/ tsp amchur powder/raw mango powder
• 2 tsp oil
• 1 tsp chopped green coriander/ hara dhania
• Salt according to taste

Method

• In a non-stick pan add 1 tsp oil , heat the oil, add garlic and ginger paste, then add chopped onions, when they turn golden, then add chopped tomato to it when oil is coming out, then add garam masala,salt,chopped green chilli, amchur powder to it and saute for 2 minutes.
• Wash the capsicum and cut from the top, stuff the above filling when cool.
• Bake it or again in a non-stick pan add 1 tsp oil and bake or cook the stuffed peppers.
• In 6-7 minutes they will be done.
• Add grated cheese and again bake it for 1 minute.
• For garnishing add green coriander chopped/hara dhania.
• your dish is ready to serve.

khatti mithi kairi aur pudine ki chutney

Recipe

Ingredients

• 1 cup pudina/mint leaves
• 1 cup green coriander leaves/ hara dhania
• 1 medium size peeled and chopped raw mango/keri/Kachcha Aam/kairi
• 2 green chilli
• 1 tsp black salt/ kala namak
• 1 tsp roasted cumin/ jeera
• 2 tsp sugar/jaggery(gurr)
• Salt according to taste

Method

• Grind all the above in a mixer, your khatti mithi chatpati chutney is ready to serve.
• Try with hot pakori's,vada's or with your normal food you eat , it will add taste to your food.

Tangy hot spicy chutney

Recipe

Ingredients

• 3 spicy green chilli
• 2 tomato
• 1 cup coriander leaves
• 1/2 tsp black salt
• 7 garlic cloves
• 1/2 tsp roasted cumin
• 2 tsp tomato sauce
• 2 dry red chilli stick
• 1/2 tsp oil
• Salt according to taste

Method

• Grind green chilli, 5 garlic cloves, tomato, coriander, black salt, and salt together.
• Add roasted cumin and tomato sauce to the above mixture and mix all together properly.
• In a small frying pan heat oil add red chilli stick dry and rest of chopped garlic cloves. Again grind them.
• Your hot spicy tangy chutney is ready to serve.

Paneer Matar / Matar Paneer

Recipe

Ingredients (servings for 4)

• 1 cup paneer cubes
• 3 tsp oil
• 1/4 cup chopped onions
• tomato puree of 2 tomatoes
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala/meat masala
• 1 tsp chopped green chillies
• 1 tsp cumin seeds/jeera
• 1/2 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 cup green peas/mutter
• 1 tsp chopped coriander(dhania) for garnishing
• 1 tsp chopped beetroot.
• Salt according to taste

Method

• Heat 1 tsp oil in a pan , add the onions and saute for 3 minutes.
• Grind tomato and beet root together and then add this puree to the above pan and saute for a minute.
• Add the turmeric , garam masala /Meat masala and green chilli, mix well and saute for 2 mins.
• Cool and blend in a mixer till smooth. Keep aside.
• Heat 2 tbsp oil in the same pan and add the cumin seeds and the prepared paste and saute for 3 minutes.
• Add the chilli powder, coriander powder and salt, mix well and saute for 2 mins.
• Add peas and saute for a minute.
• Add 1/2 cup water, mix well and bring it to a boil.
• Cover and simmer for 5 minutes.
• Add the paneer cubes and simmer for 5 minutes on a slow flame.
• Serve hot garnished with coriander leaves.

Bharwa Baigan/Stuffed Brinjal

Recipe

Ingredients (servings for 4)

• 6-7 small brinjal/baigan
• 1 tsp rai/mustard
• 2 tsp saunff/fennel/sonp
• 1/2 tsp methi/ fenugreek
• 4 tsp khada dhania dry/dry coriander seeds
• 2 tsp jeera/ cumin
• 2 stick red chili dry
• 1 tsp amchur powder
• 1/2 tsp tumeric/ haldi
• 4 tsp oil
• 1 tsp chopped garlic and ginger
• 1 tsp chopped green chilli
• 2 finely chopped onion
• tomato puree of 2 tomatoes
• 1 tsp gur(jaggery)/sugar
• 1 tsp chopped coriander green
• a sliced piece of lemon/nimbu for plating
• Salt according to taste

Method

• Slit the brinjal from four sides and wash them properly.
• With 1 tsp oil shallow fry the brinjal in a non stick pan ,till they get soften a little bit.
• Roast rai, saunff, methi, khada dhania, jeera and red chilli stick on a tawa without oil separately.
• In a mixer grind all the above masala and add amchur powder, haldi, salt to it and mix them properly.The above masala is called bharwa masala.
• In a kadai/pan add 2 tsp oil, when heated add garlic, ginger and onion , when they get golden add tomato puree ,then add Bharwa masala to it. Sauté till oil is coming out of it the , then add sugar/ gur(jaggery to it).Switch off the gas, let this filling to be cool down for 5 minutes.
• Stuff the shallow fried brinjal with the above filling and in the pan/kadai add rest of the 1 tsp oil and put the stuffed brinjal into the pan/kadai. Just cook them for 4-5 minutes.
• Garnish it with chopped coriander green and plate it with sliced lemon.
• Your masaledar hot spicy bharwa baigan is ready.

Bharwa Masala

 

Specialty of this masala

You can keep it for 2-3 months , it will be fresh Whenever using just add salt (namak) , haldi(tumeric) and 1 tsp cooked oil in it. You can fill in bharwa bhindi, tinda, karela,bhaigan in many more as you like it. 

This masala is very good for those who don't eat garlic and onion as you can use this masala for filling it taste good.It is good and useful for the person who have no time for cooking or we can say it is a ready made masala that you can use for instant cooking. Those who eat onion , garlic and ginger , cook all these three in oil and then add this bharwa masala , haldi and salt to it and then use this as a filling/stuffing masala, it will taste yummy.

Ingredients

• 1 tsp rai/mustard
• 2 tsp saunff/fennel/sonp
• 1/2 tsp methi/fenugreek
• 4 tsp khada dhania dry/dry coriander seeds
• 2 tsp jeera/cumin
• 2 stick red chili dry

Method

• Roast rai , saunff , methi , khada dhania , jeera and red chilli dry on tawa without oil separately.
• Grind them all after roasting in a mixer.
• Your bharwa masala is ready.

Spicy Chana Lauki

Recipe

Ingredients (servings for 4)

• 1/ 2 kg lauki
• Tomato Pury of 2 tomatoes
• 1 medium size chopped onion
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tsp chopped green chili
• 4 tsp chana dal soaked for 30 minutes
• 1 tsp dhania powder
• 1/2 tsp haldi
• 4 cups water
• 1/2 tsp garam masala
• 3 tsp oil
• 1 tsp cumin/jeera
• 1 tsp chopped green coriander
• Salt according to taste

Method

• Heat oil in the cooker add jeera, garlic and ginger.
• After 15 sec add green chili with onion.
• After 1 minute add soaked chana dal into the cooker and roast it for 2 minutes.
• Add all the masala's , salt and tomato pury to it.
• Saute it till it leaves oil in the cooker,then add chopped lauki into it.Add water and close the lid of the cooker.
• Keep it on slow flame.As it has chana dal so it will require time to cook, atleast 5-6 whistle will be required ,if not cooked increase the number of whistles.when it is done garnish it with coriander green.

Server it hot. Very healthy and delicious too.

Spicy Coconut Chutney

Recipe

Ingredients (servings for 4)

• 1 cup grated coconut
• 2 small red chillies , dry and roasted
• 1 tsp grated ginger (adrak)
• 1 tbsp roasted chana dal (daria)
• 2 tsp curd
• 1 medium size tomato
• Salt according to taste

For The Tempering

• 1/2 tsp mustard seeds ( rai / sarson)
• 1 red chilli , broken into pieces
• 6 to 7 curry leaves (kadi patta)
• 1 tsp oil

Method

• Put the coconut, red chillies, ginger, roasted split gram, curd, tomato and salt in a blender with a little water and grind to make a fine paste. Keep aside.
• Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
• Refrigerate and use as required.

Spicy Hot Chicken Curry

Recipe

Ingredients

• 1 kg chicken
• 10-12 garlic cloves chopped
• 2 teaspoon full of chopped ginger
• 2 medium size onion finely chopped
• 6-7 kaju/cashew nuts
• 4 medium size tomatoes
• 1 teaspoon full saunff
• 4 tsp oil
• 1 tsp red chilli powder
• 2 tsp dhania powder
• 1/2 tsp haldi/ tumeric
• 1 tsp meat masala
• 2 tsp green chilli chopped
• 2 tsp chopped coriander green
• Salt to taste

Method

• Wash the chicken properly and marinate it in the grinded mixture of ( 1 tsp ginger, 6 cloves of garlic , 1 tsp green chilli, 1/2 tsp red chilli powder, 1 tsp dhania powder and 1 tsp salt ) for half an hour.
• To the heated pan add oil add rest of the garlic , ginger and green chilli chopped, then add chopped onion.when it is golden add marinated chicken to it and cook it for at least 15 minutes,add 1 tsp coriander green and rest of masala's while cooking.
• In a grinder add tomatoes, saunff and kaju and grind them all and when chicken is fried add this paste to it.
• Cook them for 10 more minutes and add 1 cup water.
• When it is done garnish it with chopped coriander green.

Veggie home made Pizza uttapam

Recipe

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 1/3 cup oats flour
• 1 tsp chopped coriander green
• 1/2 cup chopped onion
• 1/2 cup chopped spring onion
• 1/2 cup chopped capsicum green/yellow/red
• 1/2 cup chopped tomato
• 1/2 cup grated cheese
• 2 tsp green chili chopped
• 1 tsp black pepper powder
• 1 tsp oil
• 1/ 2 cup boiled sweet corn
• 1/2 tsp red chili flakes
• 2 tsp curd not sour
• 2 tsp tomato sauce
• Salt to taste

Method

• Soak rice and urad dal for 4-6 hours and grind them to a batter, avoid using water, little water you can use so that it gets grind properly.
• Ferment the above mixture for 4-6 hours.
• When mixture is fermented add oats flour ,curd,salt,pepper and all the vegetables and stir the batter in one direction to ensure it comes out smooth and fluffy.
• Heat the non- stick pan and pour one and a half large spoon full of the batter on to it.Don't spread it with the spoon,add 1 tsp oil to it and flip it over when bottom turns into golden brown,after flipping add grated cheese ,tomato sauce, chilli flakes,sweet corn and coriander leaves and cover with it a lid.
• Cook it on medium flame for 4 minutes.
• Your pizza / uttapam is ready to serve

Kuttu ke pakore / Singhare ke pakore

Recipe

Ingredients (servings for 4)

• 1 cup Singhare ka atta(chestnut flour)/Kuttu ka atta
• 3 Sliced potatoes
• 3 Green chilli sliced
• 1 tsp Black pepper powder
• oil for frying
• 1 tsp Chopped Coriander leaves
• Water to knead
• Salt according to taste

Method

• Filter the kuttu flour using a sieve.
• Add in a bowl sieved flour, green chilies,black pepper powder, salt, potatoes and chopped coriander.
• Take some water to knead it well to the extent of softness and smoothness.
• Further, you need to make a smooth paste and that too, without adding any further water.
• Now it’s time to heat oil in a wok (kadai).Like we fry pakora's make the pakora's of the above mixture and put them in hot oil ,fry till the moment the colour of pakoras transforms in to reddish- brown.
• You can easily use tissue paper to take away oil.

Sabudana Vada/snacking

Recipe

Ingredients

• 200 gm cup sago (sabudana)
• 250 gm boiled and mashed potatoes
• 1/4 cup rajgira flour
• 1 tsp grated ginger (adrak)
• 1 to 2 green chillies, chopped
• 1 cup boiled and mashed potatoes
• 1/2 tbsp lemon juice
• 2 tbsp chopped coriander (dhania)
• Salt to taste

Method

• Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.
• Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
• Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
• Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
• Serve hot with green chutney/tomatao sauce/hot tea.
• Crispy Sabudana Vada are ready ...Enjoy!!!