Methi Paratha/Thepla

Preparation time: 10 minutes
Cooking time: 15 mins

Ingredients

Wheat Flour - 2 cups
Methi leaves (chopped) - 2 cups
Green Chilies (finely chopped) - 4
Red Chilli Powder - 1 tsp
Turmeric - 1 tsp
Ginger & Garlic paste - 1 1/2 tbsp
Carom seeds(ajwain ) - 1tsp
Asafoetida - a pinch
Coriander powder - 1tsp
Cumin powder - 1tsp
Salt to taste
Oil as needed

Method

• Take the wheat flour in a bowl.
• Mix all the ingredients in it including the methi (fenugreek) leaves
• Add 2 tsp oil and knead it in to a firm dough using water . Let it stay for 15 minutes.
• Then make even size small balls of the dough. Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas just like you roast chapathi/roti
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.When evenly roasted remove it from griddle.
• Serve them hot with Butter/Chutney/Raitha/Plain Curd.

Batata vada- Vada Pav

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
Potatoes (large) - 2
Onion (large) - 1
Green chilies - 3
Ginger - 1/2 inch stick
Coriander(chopped) - 2 tbsp
Garlic (chopped) - 3 cloves
Salt to taste
Sugar - 1/4 tsp
For batter:
Besan (Gram flour) - 1 cup
Turmeric - a pinch
Asafoetida - a pinch
Baking soda - a pinch
Salt to taste
Chilli powder- 1/2 tsp
Water - 1cup
Oil for frying

Method

• Boil, peel and mash potatoes.
• Saute the onion until soft
• Mix potatoes,onion and all the other ingredients into a dough.
• Roll them in to 1 inch balls and set aside.
• Mix  Besan, turmeric and all the batter ingredients with 2 tsp of very hot oil and later make in to a thick batter with sufficient water
• Heat oil in a wok, dip the potato balls in the batter and deep fry.
• Serve sizzling hot with any chutney sweet/tangy/hot  and Pav

Green gram fritters

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

Green gram/Moong/ Pesarlu -  2 cups

Ginger - 2 inch piece

Green chilies - 8 to 10

Medium Onion (finely Chopped) - 1 (optional)

Coriander (finely chopped) - 1/4 cup

Cumin seeds - 1 tsp

Salt to taste

Oil for frying

Preparation

• Soak the green gram over night, grind coarsely and keep aside
• Blend the chilies and ginger in to a smooth paste
• Add the paste to the ground green gram
• Add chopped onions, coriander, cumin seeds and salt. Mix the batter well
• Heat oil in a kadai, drop little scoops of batter in to the oil and fry till golden brown
• Serve it with tomato sauce or green chutney

Sabudana Khichadi

Preparation time: 10 minutes
Cooking time: 15 mins

Ingredients

Sabudana (sago) - 2 cups
Medium potatoes - 2 (diced)
Green chilies (finely chopped)- 4
Peanut powder - 1/2 cup
(Roast the peanuts, peel the skin and grind the peanuts in to a coarse powder)
Sugar- 1 tsp
Cumin seeds - 2 tsp
Salt to taste
Grated coconut - 1 tbsp (optional)
Coriander leaves for garnish (optional)
Ghee - 2 tbsp

Preparation

• Wash thoroughly and soak sabudana overnight in water ( water and sabudana ratio is 1:2)
• Heat ghee in a nonstick kadai/pan.
• Add cumin seeds, green chilies and diced potato.
• When potatoes turn tender, add sabudana, salt and sugar. Stir well (if using boiled potatoes, sauté them quickly in the ghee before adding the sabudana to it).
• Cook uncovered for sometime and keep mixing to keep sabudana from sticking to the bottom.
• Once the sabudana is cooked, add the peanut powder and mix well
• Khichdi is done when the sabudana no more tastes raw. Remove and garnish with coconut and coriander leaves. Serve hot with yogurt.