Recipe Vegetarian Try Today

001. Gobi Manchoori 002. Mushroom manchoori 003. Dokla (Gujarat) 004. Moong dal tukdi 005. Crispy cones 006. Ragada pyaties 007. Sabbakki wada 008. Mushroom fitters 009. Mushroom cutlet 010. Mushroom sauce 011. Mushroom sand-witch 012. Spicy baked mushroom 013. Sabbakki Pudding 014. Kachori 015. Dal batti 017. Gatte ka saag 018. Masala dokla 019. Garimuri masala 020. Potato muruku 021. Corn flour nippattu 022. Paneer makhanwala 023. Rice-maida pastry 024. Methi leaves bonda 025. Noodle samosa 026. Fruit mixed bread wada 027. Mosarina wada 028. Wheat - rava vada 029. Raw banana Wada (Balekayi) 030. Rice-potato puri with peanut sauce 031. Rice Castles 032. Rice rolls 033. Crunchy vadas 034. Noodle wrapped wonders 035. Seeni Sambole 036. Bread Dahi Wada 037. Avarekalu Kodubale 038. Banana Bun 039.Channa Chuda 040. Bread masala puri

01.Gobi Manchoori Cauli flower – 3 Big Cup Garlic – 2 pieces Onion – 1 Ginger – 1 ½ Tsp (Grated) Coriander – as required Soya sauce – 3 Tsp Tomato Sauce – 2 Tbsp Salt and pepper to taste Green chilies – 3 For Dough – Maida – ¾ Cup Corn flour – 2 Tbsp Soya sauce – 1tsp Chili sauce – 1 tsp Ginger-garlic Paste – ½ tsp Vinegar – 1 tsp Red colour (Optional) Soda – 1 pinch Ajinomoto – 1 pinch (Optional) Salt to taste, Oil to fry Method: - Mix all the ingredients for the dough and little water. (Bonda consistency) Add little salt to the boiling water and add cauli flower. Leave for 1 minute and strain the water. Splash some cold water over that. Let it cool. Then dip this in the dough and deep fry in oil. Put little oil in a pan. Add onion, garlic, green chilies and fry little. Then add Soya, and tomato sauce, salt pepper powder and sauté for some time. Then add the fried cauli flower and sauté. Mix corn flour in water and add this. Sauté till it thickens. Season with coriander and chopped spring onions and serve hot.

02.Mushroom manchoori Mushroom – ½ cup Corn flour – 3 tbsp Salt to taste Soya sauce – 2tbsp Ajinomotto – ½ tsp Oil for frying Masala – Garlic – 4-5 cloves, Ginger – 1”, Chilies 7 – grind this to fine paste Method: - Cook the mushroom in salted water. It should be par-boiled. Add salt, ajinomotto and sauce to the ground paste. Apply this mixture over the mushroom and leave it for 1 ½ hour. Then spread cornflour over this and deep fry on oil.

03. Dokla (Gujarat) Kadalebele – 1 cup Moong dal (Hesaru bele) – 1 cup Curd – 2 tbsp Green chilies chopped Ginger, Salt, sugar – 1 tsp Soda bicarbonate – ½ tsp Coconut -3 tbsp Coriander little – chopped Method: - soak the dal separately for 2-4 hours. Grind kadalebele coarsely. Add soaked green gram dal and curds and grind. Add sugar and salt and leave it overnite. Next morning add chilies, ginger and soda bi corbonate and mix well. Pour that on greased plate and cook in the cooker for 20 minutes without weight. Pour the seasoning of mustard, curry leaves over this. Garnish with coriander and coconut and serve with chutni.

04. Moong dal tukdi Moong dal – 1 cup Wheat flour – 1 ½ - 2 cup Salt to taste Tamarind powder – 1 pinch Sugar – 2 tbsp Lime – 1 tbsp Coconut – ½ cup (grated) Clove and dalchini powder – 1 tsp Coriander – ½ cup Method: - Soak moong dal for 1 hour and grind into a fine paste. Add all the ingredients and mix well to chapatti dough consistency. Extra wheat flour can be added if needed. Make small balls and roll that in to chapattis (It should be twice thicker than chapatti)cut into small pieces and deep fry in oil.

05.Crispy cones Rice flour – 2 cup Water – 2 cup Oam – ½ tsp Hing – ¼ tsp Grated coconut – ½ cup Salt to taste and oil for frying Method: - boil water with oam, hing and coconut and add flour and mix well. Cook for a while and remove from fire. Knead well and roll in to small circles. Cut that in to half and make samosas out of it and deep fry in oil.

06. Ragada pyaties (Maharashtra) Ragda – White peas (dried) – 1 cup Oil – 4 tbsp Onion – 2 chopped Garlic – 8 cloves Ginger – ½” Green chilies – 4 Turmeric – ½ tsp Garam masala – 1 tsp Tomato – 2 Coriander – 3 tbsp Tamarind to taste Red chili powder to taste

Pyaties Boiled potato – 6 Ginger – ½” Green chilies – 3-4 Red chili powder – to taste Turmeric – ½ tsp Coriander – 3 tbsp Lime juice – 1 tbsp Salt to taste Chiroti rawa – 4-5 tsp Method: - Grind ginger, garlic and green cilies Soak peas overnight and cook that next morning Heat oil in a pan and add jeera. Add onion and fry. Then add ginger-garlic paste and sauté. The add red chili powder, turmeric, garam masala and fry. Add tomato and fry till the oil separates. Add salt and cooked peas and water and cook till it thickens and remove from fire. Pyaties Mash potato. Grind ginger, garlic, green chilies. Mix all this with red chili powder, garam masala, turmeric, coriander, lime juice and salt. Make small wadas and roll this in chiroti rava and deep fry in oil and serve with ragada.

08.Sabbakki wada (Maharashtra) Sabbakki – ½ cup Rice flour – 2 tbsp Potato – 4 Green chilies to taste Ginger – little Jeera – ½ tsp Groundnut – ½ cup (fried and powdered)

Coriander – 2 tbsp Mustard – ½ tsp Salt and oil for frying Method: - wash sabbakki and drain water. Spread that on a plate for 1 hour (take care that the crumps are not formed) Boil potato and mash that. Add chilies, ginger, salt, jeera, groundnut powder, coriander. Season with mustard seeds and onion (optional). Make small balls and roll this over sabbakki and deep fry in oil serve with chutney

09. Mushroom fitters Mushroom – ¼ kg Maida – 2 tbsp Rice flour – 2 tbsp Oil for frying Masala- Aneeseeds – ¼ tsp, garlic – 6-7 cloves, ginger – 1”, red chilies – 8, fried gram – ½ tsp, salt to taste - grind this to fine paste Method: - Cook mushrooms in a cooker. Add cornflour and maida to the ground paste. Apply this mixture over the mushroom and leave it for 1 ½ hours. Either it can be deep fried in oil or baked over tawa.

10. Mushroom cutlet Mushroom – ½ kg Potato – 3 Onion – 2 Green Chilies – 2-3 Ginger-garlic paste – ½ tsp Red chili powder – ½ tsp Garam masala ¾ tsp Salt to taste Dhaniya powder – 1tsp Bred crumbs – ½ cup Oil for frying Method: - cook mushroom and potato. Mash that and keep it aside. Heat oil in a pan. Fry onion, green chilies, ginger-garlic paste, Add garan masala, chili powder. Sauté till water evaporates. Add mashed mushroom and potato and fry sometime. Allow it to cool. Add half of the bread crumbs to this and mix well. Prepare cutlet and fry this on a tawa till it is cooked on both sides.

11. Mushroom sauce Milk – 2 cup Button mushroom – ¼ kg Maida 2 tbsp Water ¼ cup

Method :-Boil milk. Mix maida with little water and add this to milk. Cut the mushroom into 4 parts and add this to above mixture. Add salt and season with pepper and chili. Cook till it becomes thick and allow it to cool

12. Mushroom sand witch Mushroom – ¼ kg (Cooked) Onion – 2 (Chopped) Tomato – 2 (Chopped) Salt to taste Bread pieces – 10 Ginger, garlic and chili paste – 2 tsp Coriander, Curry leaves, pudina – 2tbsp Method: - Heat oil in a pan. Fry onion, tomato, masala paste till water evaporates. Add cooked mushroom, salt, coriander, curry leaves and pudina. Keep this mixture in between two slices of bread and make the sand witch in toaster.

13. Spicy baked mushroom Mushroom – 100 gm Bread crumbs – ½ cup Curds – ½ cup Salt and pepper to taste Method: - Add bread crumbs, salt and pepper to curd and mix well. Add chopped mushroom. Arrange this in baking dish and cook this in the oven in 175 degree and serve with sauce.

14. Sabbakki Pudding (Malasiya) Sabbakki – 2 cup Water – 8-10 cup Dalchinni – 1” Coconut milk – 2 tbsp Salt – 1 pinch Sugar – 250 gm Water ½ cup Coconut milk (Thick) – 1 ¼ cup Salt – 1 pinch Method:-Boil water with dalchini. Then add sabbakki to this water and stir well. Cook for 10 minutes. Switch off the burner. Close the lid and leave it for some time. It will be cooked. Drain the water and add 2 tbsp coconut milk and keep it in the fridge till it thickens. Prepare the sugar syrup and keep it in the fridge. Before serving put the sabbakki in a bowl, pour sugar syrup over it. Add thick coconut milk and serve.

15. Kachori Greengram dal – ½ glass Maida – 175 gm Red chili, clove – 4-5 each Dhaniya powder – 1 tsp

Jeera – ¾ tsp Pepper – to taste Turmeric, hing – pinch Salt to taste Ghee – 2 tbsp Oil – 1 tbsp Oil for frying Chatni – pudina – ½ cup, sugar, salt, tamarind juice, green chilies. Grind this. Curds – Beat the curds without wate. Add sugar and fried jeera powder. Method – Soak dal for 3-4 hours. Fry red chilies, pepper, clove, jeera, dhaniya without oil and powder. Heat oil and add hing, dal, turmeric, masala powder, salt and cook. Heat oil in a pan and pour the cooked dal and fry till water evaporates. Cool that and make small balls. Mix ghee and maida together for sometime. Add salt and water and knead well. Make small balls. Keep the dal mixture inside this and cover it. Roll a little and deep fry this in oil and serve with pudina chatni and curd

16. Dal batti Wheat flour – 2 cup Rava – ½ cup Chiroti rava – ½ cup Dhaniya powder – 1 ½ sp Salt to taste, soda 2 pinch Ghee – 2 tbsp Gravy – Urad dal – ½ cup (with skin can also be used) Channa dal - ½ cup Jeera – ¾ tsp Red chili powder – to taste Turmeric – ½ tsp Green chilies, garam masala powder Ginger-garlic paste Sugar – 1 tsp Method: - Mix flour, rava, salt, dhaniya powder, soda, ghee with water and knead to puri dough consistency. Make lime sized balls. Arrage this in a vessel and keep it in the cooker. Keep both the dal in another pan and pressure cook both of this. Remove the balls and cook the dal in cooker with weight. Pour little oil over the balls and keep it in the oven till it becomes brown Heat oil in pan. Add jeera, hing, chili powder, dhaniya powder, ginger- garlic paste, garam masala, green chili, turmeric and sauté. Add cooked dal and cook for sometime. Add sugar and salt and cook till it becomes gravy. Serve this with the balls and ghee.

17. Gatte ka saag Besan – 2 glass Red chili powder – to taste

Turmeric – ¼ tsp Soda – ¼ tsp Salt, oil – 2 tbsp Gravy – Sour curd – 2 glass Sugar – ½ tsp Green chilies – to taste Hing, Oil – 1 ½ tsp Jeera – ½ tsp Turmeric – ½ tsp Dhaniya powder – 1 tsp Salt, Method: - Mix besan Chili powder, salt, turmeric, soda, oil together with water. Roll it out. Twist this and cook this in the boiling water for 20 minutes. Then take it out and cool it. Cut that to 2’ pieces. Heat oil. Add jeera, hing, green chili, dhaniya powder, turmeric. Add curd, salt and sugar. Finally add the besan pieces and cook for some time and remove from fire.

18. Masala dokla Besan – 200 gm Potato – 2 (Cooked and mashed) Paneer – 2 spoon Soda – 1 pinch Salt to taste Green chilies – 1-2 Red chili powder and salt to taste Sour curds – 2 cup Method: - Add curd and soda to besan . Mix well. leave it for 2 hours. To the mashed potato add paneer, salt, green chilies, red chili powder and fry. Grease a vessel. Pour the besan mixture. Spread the potato sabji over this. Pour besan mixture again over this and cook. Cut and decorate with coriander and serve.

19. Garimuri masala Besan – 100 gm Soda – 2 pinch Om – 1 pinch Green chilies – 8-10 (Chopped finely) Tomato – 2-3 (Chopped finely) Oil for frying, salt to taste Method: - Add soda, om, salt to besan and knead to chapati consistency. Roll that to chapati. Cut this lengthwise and deep fry in oil. Heat oil in pan. Add chili, tomato and sauté. Add salt and cook for 2 minutes. Serve with the fried suruli.

20. Potato muruku

Potato – 500 gm (boiled and mashed) Maida – 500 gm Jeera – 50 gm Hing – 1 pinch Salt to taste Oil for frying Method: - Sieve maida and tie that in a cloth and steam cook this for 15-20 minutes. Mix the mashed potato and maida. Add jeera, hing chili powder (Optional) and salt and knead well. prepare the muruku and deep fry in oil.

21. Corn flour nippattu Corn flour – 1cup Om – 2 pinch Ghee – 4 tbsp Milk – ½ cup Salt to taste Oil for frying Method: - Mix corn flour, salt, om with milk and knead well. Add ghee and knead again. Cover this in wet cloth and leave it for ½ hour. Prepare nippattu.

22. Paneer makhanwala Paneer – 200 gm (cubes) Onion – 1 cup ((Finely chopped) Ginger paste – 1 spoon Garlic paste – ½ spoon Oil – 3 big spoon Garam masala – 1 spoon Salt to taste Sauce – Maida – 1 tbsp Butter – 1 tbsp Tomato sauce – 5 tbsp Cream – 2tbsp Method: - Heat oil in pan. Fry onion, gonger-garlic paste and sauté. Add paneer cubes and masala. Cook for 5 minutes and keep it aside. Sauce – Heat butter and fry maida for 1 minute. Add milk and stir still it thickens. Cool it and add tomato sauce and mix well. Add fried paneer to this sauce. Add cream and coriander and cook for 5 minutes and serve. Decorate with carrot, capsicum rings.

23. Rice-maida pastry Maida – 200 gm Rice – 200 gm (Cooked) Salt to taste Red chili powder Jeera ½ sp

Ginger – 1 “ Green chilies – 2-3 Coriander little, oil for frying Method: - Add jeera, salt and ghee to maida, knead well and keep it aside. Make Add all the masala, green chili, coriander to rice and mix well. Roll the maida balls into poori and keep it aside. Roll the rice balls to poori by applying ghee. Put this poori over the maida poori and cut that into square shape and deep fry in oil.

24. Methi leaves bonda Maida – 250 gm Ghee – 250 gm Hot water – 2 tbsp Salt to taste Om – ½ sp, soda – 1 pinch Pepper – little Methi leaves – 2 bunches (Finely chopped) Green chilies – 4-5 (Finely chopped) Sesame – 4tbsp Oil for frying Method: - Add methi leaves, green chilies, pepper, oil om, soda to maida with hot water. Make small roud balls and pat it little like wada. Sprinkle sesame over this and press a little. Deep fry this in oil.

25. Noodle samosa Maida – 175 gm, Oil – 1 tbsp, Salt to taste Filling Cabbage – 1 ½ cup (Finely chopped) Onion – 2 (Finely chopped) Carrot – 1 (grated) Sprouted green gram – ½ cup Noodles – 1 cup (cooked) Pudina – 8-10 leaves Garam masala – ½ sp Soya sauce – 1 ½ sp Ghee – 3 tbsp Oil for frying Chatni – Ginger 1” Garlic - 5-6 cloves (fried) Chili sauce – 2 sp Tomato sauce – 1 cup Salt to taste Method: - Heat oil in pan. Fry onion, cabbage, carrot, green gram and sauté. Once it is ¾ done, add noodle, pudina, garam masala, soya sauce and salt and cook for some time and keep it aside.

Add salt and ghee to maida and mix this with lukewarm water. Roll this to poori and cut it in the centre and give samosa shape. Keep the filling, cover it and deep fry in oil. Serve with chatni Chatni – Grind ginger, garlic and mix this with tomato, chili sauce and salt. (Heat the oil, cool it a little and then fry samosa. Otherwise it will be overdone)

26. Fruit mixed bread wada Bread – 12 slices Green gram dal, urad dal – ¼ cup (Soaked & ground) Red chili powder – ¼ sp Green chilies – 2-3 (Finely chopped) Coriander leaves Hing – 1 pinch Cucumber – 1 Guava fruit – 2 Banana – 2 Tomato – 2 Apple – 1 Green and blue grapes – 100 gm Salt to taste, oil for frying Garam masala – 1 sp Tamarind powder, red chili powder – ½ sp Lime juice – 1 small spoon Method: - Cut bread slices into round shape. Add salt, red chili powder, green chili, coriander and hing to the ground dal paste. Apply oil on one side of the bread. Spread the dal mixture on the other side. Put this dal mixture side in the oil and deep fry it. Do the same with all the slices. Chop finely all the fruits. Add salt, dry masala, and lime juice and mix well. Make cup shape in the deep fried bread and fill this fruit mixture and serve.

27. Mosarina wada Urad dal – ½ cup (Soaked previous day and grind with little salt next day) Ghee or oil for frying Curd – 2 cups Red chili powder – ½ spoon Jeera powder – 1 spoon (fried and powdered) Method: -Prepare wada with urad dal paste and soak that in water. Beat the curds and add little salt. Take out the wada from water and arrange this on a plate with curds. Spread pepper and jeera powder.

28. Wheat - rava vada Godi rave – 3 cup Wheat flour – 1 cup Green chilies – 20-25 (Finely chopped) Coriander leaves – 1 bunch (Finely chopped)

Ginger – 1 small piece (Finely chopped) Salt to taste Sour curd little Soda – 1 pinch Curry leaves Method: - Fry wheat rava, wheat flour with little ghee. Remove from fire and allow it to cool. Add coriander, chilies, ginger, curry leaves to rava and mix well with salt, soda and curds. Don’t add water. Prepare poories and press with the fork and deep fry in oil.

29. Raw banana Wada (Balekayi) Chiroti rawa – ½ kg Raw banana – 6 Jeera – ½ tsp Ajwain – ½ tsp Hing – little Corinder – little Salt to taste Method: - Grate the raw banana and put it in water. Let all the black comes out. Squeze it and add 1 sp oil and boil in a cooker. Allow it to cool and add rawa and other masala. Pat a little and prepare wada and deep fry in oil. (Don’t knead the dough, juct mix it)

30. Rice-potato puri with peanut sauce Rice flour – 2 cups Potato – 4 medium sized, boiled and mashed Salt - 1 tsp Oil for frying. Sauce:Roasted peanut – 1 cup Butter – 50 gm Onion – 1 (Grated/finely chopped) Garlic – 1-2 cloves Green chillies – 2 (finely chopped) Soya leaves – 1 bunch Slat and lime juice – 1 tsp each Method: Mix rice flour, salt and mashed potato with warm water and knead well. Keep it aside for 15 minutes. Divide it into small portion and roll that into poori and deep fry in oil. Sauce: heat butter, fry onion, garlic and add other ingredients and sauté. Boil till it thickens and serve this with poori

31. Rice Castles Cooked rice – 3 cups Potato – 3 big Palak – ½ cup boiled and mashed Tomato puree – ½ cup White sauce – ½ cup

Ginger-garlic & green chillies paste – 1 tbsp White sauce – Butter 1 tbsp Rice flour – 1 tbsp Milk – ½ cup White pepper and salt Method Heat butter and fry rice flour. Add milk and keep stirring till it thickens. Finally add salt and pepper. Mash the rice, Add mashed potato, Salt, chilli-garlic paste. Spread 1 layer of this in a vessel, then palak paste, rice, tomato paste, rice, white sauce, tomato paste, grated cheese and press a little. (So that it will get the shape of the vessel) garnish with tomato. Cut it and serve with mixture of green chillies and vinegar.

32. Rice rolls Rice flour – ½ cup Maida – ½ cup Cooked rice – ½ cup Rajma – ½ Cup (Boiled) Soya sauce – 1tbsp Chilli sauce – 1 tbsp Capsicum – 1 (Chopped) Onion – 1 (Chopped) Oil – 1 tbsp Tomato – 1 Salt and red chilli powder ½ tsp each Oil for frying Method: Mix flour, maida, oil, salt and knead it into soft dough and keep it aside. Add little turmeric to rice. To make the filling mash rajma a little. Mix rajma, rice, soya and chilli sauces, capsicum, tomato, salt and chilli powder together. Divide the dough into 8 equal parts, roll it into poori. Keep the filling inside the poori and roll it. Deep fry in oil and serve with sauce.

33. Crunchy vadas Horsegram 2 cups Bengal gram ¼ cup Green chilies – 2 Red chilies - 2 Salt to taste Coconut grating 2 tbsp Turmeric ¼ tsp Asafetida a pinch Onion 1 (chopped optional) Oil for frying Method: Soak horsegram and Bengal gram overnight or for 8-10 hours. Drain and grind along with the rest of the ingredients to a coarse paste without adding water.

Heat the oil, take a lime-sized ball of the paste, flatten slightly and deep fry till crisp. Drain and serve the vadas hot with any chutney. Variations: - Same vadas can be used as koftas (soaked in rasam)

34. Noodle wrapped wonders Cooked noodle strands - 2 cups Cooked mixed vegetables - 2 cups Garam masala powder – 1 tbsp Chopped green coriander 1 tbsp Grated cheese ½ cup Maida 2 cups Salt to taste Oil for deep frying Method: In a mixing bowl, put the cooked vegetable. Mix in the masala powder, coriander and salt. Mash well and make small koftas. Put the maida and cheese in a bowl. Add enough water to make it a dipping consistency. Now wrap the noodles carefully around the koftas. Heat oil in a kadai. Dip the noodle-wrapped koftas in the batter and deep fry till golden. Serve hot.

35. Seeni Sambole (Sinhalese Sweet and spicy chutney) Onion 2 Chili powder, sugar and salt to taste and oil to sauté Method: Chop the onion and keep aside. Add oil to a frying pan and keep on medium heat. When the oil is hot, add the chopped onion and sauté until it turns slightly brown. Reduce the flame, move the oil to one side of the pan and add a little more oil. Add chili powder, salt and sugar to it mix well. Then mix it with the onion. Remove from heat and put it in a bowl. It goes well with appam and makes a food spread with half cut buttered buns.

36. Bread Dahi Wada (Serves 4) Bread – 6 slices Curd 1 ½ - 2 cups Chili powder and jeera powder for garnish (optional) Salt to taste Pinch of sugar Coriander leaves (Chopped) ¼ cup Sev ¼ - ½ cups Method: Cut the bread into 4 squares and toast the slices on tawa on low heat. Make sure they do not burn. After it is brown and little crisp, remove from heat. Churn the curd into medium consistency and add a little salt and chopped coriander leaves. Before serving, place a few toasted bread squares in a bowl, top it with the dahi mixture and sprinkle chili powder, jeera powder and sev. Serve immediately.

37. Avarekalu Kodubale

Rice flour – 2 cup Maida – 1 cup (Warm it a bit) Chiroti rawa – ¼ cup Avarekaalu – 1 cup (Boiled and mashed) Hing and jeera little Ground to paste - Ground Nut, Fried gram Coconut – ¼ cup each Red chillies and salt to taste Method: Mix all the flour. Add little hot oil. Add jeera, hing, avarekaalu, ground masala and knead well. Preapare kodubale and deep fry in oil. Maida crunch Maida – ¼ kg Wheat flour – ¼ of the qty of maida Salt to taste Green chilies – 4 Ginger – 1” Jeera – ½ tsp Oil for frying Method: Grind ginger, chili and jeera coarsely. Mix the flour and add 1-2 sp of hot oil and mix well. Add the masala and mix well with salt and water. Leave it for 10 minutes. Then roll it into chapati and cut into the required shape and deep fry in oil

38. Banana Bun Maida – ¼ kg Wheta flour - ¼ of the qty of maida Sugar – 4 tsp Salt – 1 tsp Sour buttermilk – ½ cup Banana – 1 Soda – 1 pinch Method: Add sugar, salt and soada to butter milk in a vessel. Mash the banana and add this to the butter milk and mix well. Mix the flour and add to this and knead well. Cover this and keep it aside for 8 hours. Make puris (Thicker than puri) and deep fry in oil and serve.

39.Channa Chuda Kabul channa – ¼ kg Red chilli powder – 2 sp Jeera – 1 tsp Dhaniya – 1 tsp Tamarind - Lime sized Jaggery, salt, ground nut, fried grm - little Coconut pieces, Curry leaves Method: soak kabuli channa. Press a little so that it will flatten like flakes. Dry this under the shade for 2-3 hours. Grind all the masala with salt and Heat oil in kadai, add ground nut, coconut pieces, fried gram and Keep it aside. Deep fry channa flakes in oil. Add curry leaves, and masala and ground nut seasoning and mix well.

40. Bread masala puri Bread pieces from ½ pound Kabuli channa – ¼ kg Chat masal – 2 tsp Tamarind – lime sized Onion – 2 (Finely chopped) Tomato - 2 (Finely chopped) Coriander – little Sev – 100 gm Method: Soak kabuli channa for 6-7 hours and cook. Heat oil in a kadai, add mustard, jeera and boiled channa, tomato, salt, tamarind juice and sauté. Add chat masala and cook for 10 minuts. Add 2-3 glass of water. Remove from fire once it starts boiling. Deep fry the medium sized bread pieces in oil. Pour channa masala, over that bread pieces, onion, coriander, sev and serve. Pudina chutney can be added if needed.

40. Maddur wada Maida- 1 cup Rice flour – 1 cup Chiroti rawa – 1 cup Fried gram powder – 2 tsp Onion – 3 (chopped finely) Red chillies – 8 Hot oil – 3 tbsp Salt to taste Method: Mix all the ingredients and add hot oil and mix well without wate. Prepare the wada and deep fry in oil.