Ingredients

1/2 Kg (6 medium) potatoes -- boiled and mashed
2 tbsp salt Ghee or oil for shallow frying

Filling

1/3 cup channa dal(Bengal gram)
1/2 tsp jeera (cumin seed)
1/2" piece ginger--finely chopped
1/2 tsp red chillies
1/2 tsp chaat masala
1/2 tsp garam masala
1 tbsp corriander leaves chopped

Method

Soak channe Ki dal for 3 to 4 hours.

Heat one oil or ghee in a kadhai. Add jeera, allow to splutter. Add chopped green chillies, red chillies and salt.

Drain dal and add to the khadai. Cover and let it cook on low heat till it turns soft and gets cooked. Sprinkle some water while it is being cooked.

Cook dal till soft and dry. Add chat masasla, garam masala and chopped coriander leaves.

Remove from fire and keep aside to cool.

Boil, peel and mash potatoes. Add 2 tbsp cornflour and one tbsp salt. Take a ball of mashed potatoes and oil palm slightly. Make a shallow cup with the ball of mashed potatoes. Place a tbsp of dal filling in the centre and seal wqell to form a ball. Flatten the ball.

Heat oil on a tawa or a frying pan. Shallow fry 2 to 3 tikkis at a time till well browned and crisp on both the sides.

Serve hot with imli and poodina chutney.

Ingredients

250 gms paneer
Some chat masala to sprinkle

Filling

1/2 tsp ajwain
1 small onion--grated
One ginger piece--grated and crushed to a paste
3 to 4 flakes garlic crushed
1/2 tsp chilli powder,
1/2 tsp garam masala,
1/2 tsp salt
11/2 tsp dhania powder,
1 tsp amchoor

Batter

One cup besan, 1/3 cup water approximately
Two pinches baking powder
3/4 tsp each red chillipowder and salt, or to taste.
2 tbsp chopped coriander.

Method

Cut paneer into 11/2" squares which are slightly thicker than 1/4" thickness. Slit the pieces of paneer, a little more than halfway but not till the end. prinkle some chat masala on them.

To prepare the filling:--

Mix grated onion and ginger, garlic pastes.Add all other ingredients. With the help of knife insert some filling in the paneer pieces. Press well. Prepare a thick batter with all the given ingredients.

Beat well and keep aside for 10 minutes. Dip the stuffed pieces of paneer in the batter and deep fry in hot oil till golden. Serve hot sprinkled with chaat masala.

Ingredients

1 gobi (cauliflower) -cut into medium florets with stalks
1 tsp each salt & red chilli, 1 tsp ajwain, 1 tbsp ginger paste, 1 tsp garlic paste

BATTER

1 to 2 cups besan, 2 pinches baking powder, 1 tsp salt
1 tsp red chilli powder, a pinch of haldi, 2 cups water -approximately.

Method

1. Boil 3-4 cups water with 1 tsp salt. Add cauliflower and remove from fire. Let the cauliflower be in hot water for 10 minutes. Strain. Sprinkle salt & red chilli powder on the cauliflower. Keep aside for 15 minutes and drain out the water. Pat dry on a clean kitchen towel.

2. Rub ginger, garlic paste & ajwain on the cauliflower and keep aside.

3. Prepare a thick pouring batter with all the ingredients using enough water. Beat well to a smooth consistency. Keep aside for 10 minutes.

4. Heat oil. Dip the cauliflower pieces and deep fry to a light golden colour on low medium flame. Remove from oil and keep aside.

5. At serving time, press the pakoras to flatten slightly and refry in medium fire.

Keep frying till well browned and crisp.