Ingredients6 spinach leaves stemmed &washboiled potatoes41tsp gingerchilli paste1 tsp chat masala1 tsp chopped coriander2 tbsp gram flour1 tbsp green chutney1tbsp date & imli chutney1 tbsp barik sevoil for frying salt to taste1cup beaten sweet curds Methodmash the potatoes add chilliginger paste salt &chat masala keep asidemake a batter of besan & salt of pakorastake 1 spanach leaf spread a little potato mix.cover with another spinach leaf press tightly repeat with remainig leavesheat oil dip the spinach leaves in the batter and fry crisp pakorasin the serving plate place a pakora spread a little curds green chutney imli chutney sev & coriander your chat is ready
INGREDIENTS
5 BREAD SLICES(TOASTED)
CHOOSE A VARIETY OF BREADS LIKE SPINACH,FRUIT,WHEAT,OAT ETC.
1 CUP THICK CURD
SALT TO TASTE
1 TSP. OF DESI GHEE
1/4 TSP.CHILLI POWDER
1 GREEN CHILLI-FINELY CHOPPED
1 TSP. CUMIN POWDER
1 TSP. DHANIA POWDER
1 TSP. CHAAT MASALA
CORIANDER LEAVES-FINELY CHOPPED
MINT LEAVES -FINELY CHOPPED
1 MEDIUM SIZED ONION-FINELY CHOPPED
1 MEDIUM SIZED TOMATO-FINELY CHOPPED
SEV AND PEANUTS TO GARNISH
PROCEDURE:
CUT THE SLICES OF BREAD INTO DESIRED SHAPES BEFORE TOASTING.
ON A PAN SHALLOW FRY THE BREAD SHAPES WITH A LITTLE GHEE UNTIL BROWN AND CRISP.
THE BREADS HAVE TO BE WELL DONE.
NOW REMOVE ONTO A KITCHEN TOWEL AND LET THEM DRAIN FOR A SECOND.
QUICKLY ARRANGE THEM ON A PLATE AND SPRINKLE THE CHOPPED ONION,TOMATO,GREEN CHILLI,MINT AND CORIANDER LEAVES.
NOW SPRINKLE SALT,CHILLI POWDER,CHAAT MASALA,DHANIA POWDER AND CUMIN POWDER.
WITH A TEASPOON CAREFULLY PLACE A PORTION OF CURD ON EVERY BREAD SHAPES.
FINALLY GARNISH WITH SEV AND PEANUTS.
Ingredients1 tea cup thick sev1/4 cup chopped cucumber1/4 cup onionlime juicesalt,pepper-to taste Methodmix all ingredientsserve immediately
Ingredientstuar beans 2 cupsgram flour 5 tsp roastedcurd 1 cupred chillie 2-3green chillie 3kadi pata 4-5ginger paste 1/2 tspgaram masala 1/2 tspsalt according to tastehaldi powder 1/2 tspajwain 1/2 tspsugar 1/2 tspoil 2 tbsp1/2 cup coriander leaveslemon juice 2tspMethodboil tuar beans for a single pressure.pour oil in the pan.add heeng powderadd ajwain.add red chilli.add green chilli.add red chillie powder.add haldi powderadd salt.add besan.add curd.add boiled tuar beans.add garam masala.add sugaradd salt.add green coriander leaves & lemon juice.serve it with toasted bread
IngredientsLeft over rotis(4)2 medium sized onions(chopped)2-3green chillies(chopped)coriander sprigs(chopped)saltblack pepper1 lemon juice1tsp chaat masala1/2 tsp mango powderpinch garam masala Method1.divide each roti into 4 halves and deep fry till crisp.2.add all the ingredients to step 1.3 mix well.enjoy with tea.
