Potato vada
Ingredients
Potato – 6
Green chillies – 4
Garlic – 8-10 cloves
Fresh coriander leaves – quarter tsp
Salt – to taste
Turmeric powder – quarter tsp
Lemon juice – 1lemon
For the batter
Gram flour – One-and-a-half cups
Salt – to taste
For the batter
Gram flour – One-and-a-half cups
Salt – to taste
Red chilli powder – half tsp
Turmeric powder – quarter tsp
Cooking soda – a small pinch
Oil – 1 tbsp + for deep frying
Method
Boil, cool, peel and roughly mash the potatoes. Peel garlic and grind with green chillies till it becomes a paste. Wash and chop coriander leaves.
In a bowl, take mashed potatoes, green chilli-garlic paste, turmeric powder, chopped coriander leaves, lemon juice and salt. Make equal sized balls of this mixture and keep it aside.
Take gram flour in a bowl, add cooking soda, turmeric powder, red chilli powder and salt. Heat one table spoon oil and add it to the gram flour mixture. Add little water to make a consistent batter.
Heat oil in a pan. Dip the balls in the batter and deep fry in hot oil till golden brown in colour. Remove and drain onto a paper towel. Serve hot with chutney.
Banana kabab
Ingredients
Green banana – 6
Ginger paste – 1 tsp
Gram flour – 250 gm
Coriander leaves, chopped – 25 gm
Chilli powder – half tsp
Lemon juice – 2 tsp
Salt – to taste
Oil for shallow frying
Method
Boil the bananas with the skin for 10-15 minutes. Drain and peel. Mix with the remaining ingredients, except the oil. Shape into patties.
Heat the oil in a frying pan. Shallow fry kababs till golden brown. Serve hot.
Masala peanuts
Ingredients
Peanuts – 500 gm,
Onion – 1, finely chopped
Green chillies – 2, finely chopped
Lemon juice – 1 tbsp
Salt – to taste
Coriander leaves – 25 gm, finely chopped
Potato – 1, boiled and chopped
Chat masala – 1 tsp
Method
Toss all the ingredients together to mix well. Serve immediately
Masala papad
Ingredients
Papad – 8
Onion – 2
Tomato – 2
Green chilli – 3
Coriander leaves, chopped
– 1 gm
Lemon juice – 1 tsp
Chat masala – 1 tsp
Salt – to taste
Method
Mix all the ingredients in a bowl except papads. Roast the papads in high heat, turning each side. Do not burn them. Spread the mixture over each papad and serve immediately.
