Ragda Patties

Ingredients:For Ragda

• 1 cup Dried Green peas or white peas soaked in water for 6 hours and boil them till soft
• 1 medium sized Onion finely chopped
• 2 medium sized Tomatoes finely chopped
• 3-4 Green chilies chopped
• 1/4 teaspoon Asafoetida/hing
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Cumin powder
• 2 teaspoon Garam Masala
• 1 &1/2 tablespoon Red chili powder
• 2 tablespoon Tamarind paste
• 4 tablespoon Oil
• Salt as per taste
• Coriander leaves

Direction:

1. Heat oil in a pan, add the cumin seeds and asafoetida and let them splutter. Add green chillis and saute for 2-3 seconds. 
2. After that add onion and fry on medium heat for 2-3 mts.
3. Add tomatoes and all the spices except garam masala powder. Mix it well. Add chopped tomatoes and cook it for another 3-4 mts.
4. Add boiled peas and 1 &1/4 cup of water and cook on high heat for 3-4 mts. 
5. After that reduce down the heat and cook for another 4-5 mts.
6. Add tamarind paste, mix and cook for 2-3 mts.
7. At last add garam masala powder and mix it well. 
8. The gravy will be thick. Garnish with coriander

Ingredients:For Patties

• 4-5 medium sized Potato (boiled and mashed)
• 2 tablespoon Corn flour
• 1 tablespoon Semolina
• 1/2 cup Coriander leaves
• 2-3 Green chilies chopped
• Salt as per taste
• Oil or Ghee for frying patties

Direction:

1. Mix all the ingredients of patties. Then start make small-small patties from it.
2. After that fry all the patties till golden brown from both the sides

Other Ingredients:

• Green Chutney
• Tamarind Chutney
• Sev
• Onion 
• Corriander chopped

How to serve Ragda Patties 

1. Place two patties pour 2 ladle of ragda add green chutney, tamarind chutney, sev, onion and garnish with coriander.
2. Serve hot.

Shallow fry Paneer Pakora

Ingredients:For Paneer Base

• 200 grams Paneer (cottage cheese)
• 1/2 teaspoon Chaat masala powder
• 1 teaspoon Red Chili powder
• 1/2 teaspoon Salt

Ingredients:For Batter 

• 1 cup Besan (gram flour)
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon Chaat masala powder
• 1 teaspoon salt ( or as per taste )
• 1/4 cup Kasoori methi
• 1 teaspoon Carom seeds (ajwain)
• 3-4 tablespoon oil for shallow fry
• 2/3 cup water

Direction:For Batter

1. Mix besan,red chili powder,turmeric powder,chaat masala,salt,kasoori methi and carom seeds,with the help of water to make a  batter.

Direction:For paneer

1. Cut paneer into rectangle shape not very thin and not very thick.Make 10-12 pieces,
2. Evenly Sprinkle chaat masala,red chili powder and salt over paneer pieces both the sides.

Direction:For Pakora

1. Heat non stick frying pan or tawa on medium heat. Drop oil on it.Dip paneer piece in batter and coat paneer from all sides with batter. 
2. Put it on tawa and shallow fry on a low heat until golden brown from both the sides, also make sure to sprinkle some more oil when you turn pakora other side.
3. Serve hot with chutney and sauce.

Stuffed Bread Pakora

Ingredients:For the Stuffing

• 2 cups boiled&mashed Potato
• 2 tablespoon Grated Ginger
• 3 tablespoon chopped Green chilies
• 1/3 cup Green Peas (boiled) 
• 1/2 tsp Mustard seeds
• 1 teaspoon Garam masala
• 2 teaspoon Red chili powder
• 2 tablespoon Oil 
• 1/2 cup Cilantro 
• Salt to taste

Ingredients:For the Covering

• 10 Slices of white bread
• 1 cup Besan (Gram Flour)
• 1/4 tsp Turmeric powder
• 1 teaspoon Red chili powder (or as per taste)
• 1 teaspoon Salt 
• 1/2 cup Water
• 1/2 cup Cilantro
• Oil for deep frying

Direction:For making stuffing

1. Heat the oil in a pan, add mustard seeds,ginger ,green chilies and fry for 1-2 minute.
2. After that add mashed potato and green peas mix it well.
3. Add red chili powder,garam masala,salt and cilantro, mix it well.Turn off the heat.

Direction:For the Covering

1. Mix besan,turmeric powder,red chili powder, salt and cilantro.
2. After that using water make a smooth batter.
3. The batter should be like a dosa batter.

Direction:For Bread Pakora

1. Take out the edges of the bread.
2. Spread 3 tablespoon potato mixture on one side of the bread and place another slice on top.
3. Press it tightly . Cut this in diagonal shape to make two slices.
4. Heat the oil on medium heat.
5. Dip one stuffed slice in the batter and coat with both the sides.
6. Immediately put this in hot oil and deep fry both the sides until it turns golden brown.
7. Serve hot with sauces and chutney.

Vegetable Bhakarwadi

Ingredients:

• 1 cup All purpose flour (maida)
• 1 tablespoon Semolina (sooji)
• 3 tablespoon Oil+Deep fry
• 1 tablespoon Black Pepper Powder
• 1 cup Potato (Boiled&Mashed)
• 1/2 cup Green Peas
• 1 cup Coriander leaves chopped
• 1/2 cup Shredded Coconut
• 1 tablespoon Green chili paste
• 1 tablespoon Ginger Paste
• 1 teaspoon Garam masala powder
• 1 teaspoon Red Chili Powder
• Salt as per taste
• Luke Warm Water

Direction:

1. Sieve the flour. Add semolina,salt oil and 1/2 tablespoon black pepper powder. With the help of water make stiff dough.  
2. Boil the peas,take out the water and mash it. Add mash potato,coconut,ginger paste,green chili paste,coriander,garam masala powder,red chili powder, black pepper powder and salt.
3. Divide the dough into equal parts and roll into thin chapattis.
4. Spread the potato mixture on chapattis.Roll them tightly into cylinders and cut the cylinders into half inch slices. 
5. Heat oil in a pan on medium heat and deep fry the bhakarwadis till golden brown and crispy.

Besan Mathri

Ingredients:

• 1 cup Besan (Gram Flour)
• 1 cup Kasoori Methi (Dry Fenugreek Leaves) 
• 1/2 cup All Purpose Flour (Maida)
• 1 tablespoon Carom Seeds (Ajwain)
• 1 teaspoon Crushed Black-peppercorns (Kali -mirch)
• 2 tablespoon Melted Ghee
• Salt as per taste 
• Oil for deep frying
• Luke warm water as needed

Direction:

1. Sieve besan and all purpose flour in a bowl . Add carom seeds, black-peppercorns,ghee,kasoori methi and salt. Mix it well.
2. Take sufficient water and make smooth dough.
3. Heat the oil at low flame.
4. Divide the dough into equal portion and shape into balls.Press each ball with your palm and make a mathri.
5. When oil is ready put some mathris . Fry these mathris on low flame till it is light golden brown and crisp.