Potato Bajji

Ingredients

1–2 medium potatoes, thinly sliced
1 cup gram flour
1 tbsp rice flour
1/4 tsp chilli powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Method

Sift the gram flour, rice flour and cooking soda into a mixing bowl, then add the salt and chilli powder.

Next, add water to make a thick batter (of pouring consistency). Then dip each potato slice in the batter and fry in hot oil till golden brown.

Serve hot with ketchup or chilli sauce.

Very tasty and delicious potato bajji is ready.

Egg Bhajji

Ingredients:

2 boiled eggs

1 cup besan flour

1/4 cup rice flour

1 pinch bicarbonate of soda

salt

chilli powder

pinch of pepper powder

a pinch of garam masala(preferably mtr,shaan,mdh etc)

1/2 finely minced tomatos

1/2 finely chopped onion

1 sp chopped cilantro

1/2 lemon

pinch of ajwain

Method:

mix besan,rice flour ,salt n chilli powder in water.make a smooth paste.dip the egg in the batter and fry it for a minute.set aside.again dip it for secong coating and fry it in oil till light brown.

take a bowl.mix onions,tomatos,salt,cilantro,chilli powder,garam masala,ajwain,pepper powder,lemon juice and mix well.cut the egg into two halfs.put the onion mixture on the top of the egg.serve warm.

Bread Bajee

Ingredients:

Bread - 5 slices
Besan Flour - 1 cup
Rice flour -
Chili powder - 1/2
tsp or as required
Asafoetida - 1 pinch
salt - to taste

Method:
Mix Besan flour,rice flour,chili powder,asafoetida,and salt together by adding little water and make it a batter. Dip the bread pieces to that mixture and fry in the oil. Once it turn to golden brown, take it and serve it hot with Ketchup.

Mixed Vegetable Pakora

Ingredients:

Palak - 13-14 leaves
Methi leaves - few
Cauliflower- 8-10 small florets
Onion - 2
Potato - 2
Tomato -1
Gram flour (besan) 250 gms
Green chillies 2
Ginger 1 inch piece
Ajwain - ½ tea spoon
Red chilli powder - ½ tea spoon
Salt to taste
Oil to fry

Method :

Wash palak and methi leaves, drain water and chop coarsely.Cut onion, potato and tomato into fine pieces.Take out small florets of cauliflower and wash.Chop green chillies and grate ginger.
Gradually add gram flour to the vegetables till the batter is of semi-solid consistency. Add ajwain and salt.Add water if required since the besan can be mixed in the juice of vegetables itself.
Heat the oil, take the batter and drop in small portions into the oil. Cook on medium fire till the pakodas are of light brown colour. Mixed vegetable pakodas are delicious and can be eaten plain or with tomato sauce.

Carrot Pakodas

Ingredients:

Carrots big size-2
Gram flour-1 cup
Chilli powder-2tsp
Perum jeera -2tsp
Salt to taste
Oil for frying

Method:

Grate the carrot using the grater. Sprinkle the the gram flour onto it and mix them without adding any water. Add the chilli powder, perum jeera and salt to it. Heat the oil in a pan and sprinkle the mixture in the oil and fry well.

Vegetable Samosa

Ingredients

Dough

1. 300gm. flour
2. Salt to taste
3. 60ml oil
4. Flour to dust
5. Oil to deep fry

Filling

1. 750 gm. potatoes,
peeled and cut into cubes.
2. 250 gm. peas boiled
3. 50 gm. ghee
4. 10 gm. cumin seeds
5. 10-15gm. ginger finely chopped
6. 2gm chilly powder
7. 10 green chilies slit, deseeded and finely chopped
8. 15 gm pomegranate seed powder
9. 20 gm. fresh coriander leaves, finely chopped

Method

Dough:
Sieve the flour and salt together. Make a well in the center, pour oil in it and mix gradually. When the oil is fully mixed with the flour, add water (approximately 6 table spoons) and knead gently to make a semi-hard dough. Cover with a moist cloth and keep aside for 5 minutes. Divide into six equal portions and make balls.

Filling:

Heat ghee in a wok. add cumin seeds and satue over a medium flame until they begin to pop. Add singer, potatoes, chili powder and salt and fry for 5 minute. Cover and cook on a slow flame, stirring occasionally, until the potatoes are tender but not mashed. Now add the boiled peas and green chilies. Fry until the mixture is completely dry. Sprinkle pomegranate seed powder and chopped coriander. Remove, cool and divide into 12 equal portions.

To make the Samosas:
Place flour balls on a lightly floured surface and flatten each with a rolling pin into a disc approximately 8 inch diameter. Cut into half. Place on each half disc, flat on your palm with the straight edge along the forefinger.

Dip other forefinger in water , line the edges and make a cone. Stuff a portion of the filling in it and seal the open end by pressing firmly. Sprinkle flour on a tray, arrange the stuffed samosas on it and keep aside until ready to fry. Heat oil in a kadai (deep bottomed wok) and deep fry the samosas over medium heat until golden brown and crisp serve with mint and tamarind chutneys.

Chicken Samosa

Ingredients:

For the pastry:
2 cups flour
1/2 tsp. salt4 Tbsp. oil4 Tbsp. water

For the chicken stuffing:

2 cups cubed chicken breast
1 onion, chopped
2 medium potatoes
3 tsp ginger/garlic masala
3 tsp garam masala
3 tsp thana jeeroo
1 tsp red chili powder
1 tsp turmeric powder
3 tsp salt
8 tbsp olive oil

Pastry

Sift the flour and salt into a bowl.Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.Empty the ball out on to clean work surface.Knead the dough for about 10 minutes or until it is smooth.Make a ball.Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag.Set aside for 30 minutes or longer.

Make the stuffing.

Mix ginger/garlic masala, thana jeeroo, garam masala, red chili powder, turmeric powder and salt with 4 tablespoons of olive oil to make a paste.Thoroughly blend the spices with the chicken and allow to marinate for 2 hours in the refrigerator Sauté onions in a pan with 4 tablespoons of olive oil until onion is lightly browned Add marinated chicken cubes and stir. Cover and cook, stirring occasionally, on medium heat for approximately 20 minutes.Add diced potatoes and allow to cook for 10 - 15 minutes, stirring occasionally or until chicken and potatoes are thoroughly cooked. Set aside to cool.

Making the Samoas

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight.Roll this ball out into a 7 inch (18 cm) round.Cut it into half with a sharp, pointed knife.Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam.Glue this seam together with a little water.Fill the cone with about 2 1/2 tablespoons of the potato mixture.Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers.Make 7 more samosas.

Frying the Samoas

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok.When the oil is medium hot, put in as many samosas as the pan will hold in a single layer.Fry slowly, turning the samosas frequently until they are golden brown and crisp.Drain on paper towel

Serve hot with tomato kitchup