Sprouts Salad

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Whole Green gram (moong)	1 cup	Sprouted
Jeera powder	1-2 tsp
Coriander powder	1-2 tsp
Chilli powder	1 tsp
Onion	1 big	Chopped finely
Lemon juice	1 small
Salt	As per taste
Salad dressing	1-2 tsp	(Optional)
Coriander leaves	2 tbsp	Chopped

Method:

Mix all the ingredients and set aside for 5 minutes. Serve with rice, roti, or as a snack.

Tip:

For making sprouts, just soak the green gram in water for an hour covered. Drain and tie it in a cotton or muslin cloth and keep it covered in a vessel overnight. Sprouts will be ready in the morning.

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Aloo Bhujia

Servings: 150-200 grams

Ingredients:

Content	Quantity	Comment
Potatoes	3 medium sized	Washed and halved
Gram flour	2-3 cups
Salt	To taste
Red chilli powder	1-2 tsp
Mint leaves	2-3 tsp	Fresh/Dried and crushed
Chaat masala powder	2 tbsp + 1 tsp	For dough + Seasoning
Jeera Powder	2 tbsp
Oil	For frying

Method:

Pressure cook the potatoes with a pinch of salt till soft. Once the pressure is down, run the potatoes through cold water for a minute. This helps to peel the skin easily. Grate the potatoes into a large bowl. Add gram flour, salt, red chilli powder, mint leaves, chaat masala powder, jeera powder and knead it into a soft dough.

Heat oil over medium to low heat. Take and small portion of the dough and place in the press as shown. Close the press. Press the dough in round motions into the oil directly. Fry till light golden brown. Remove and drain.

Repeat the procedure with the remaining dough. Once cooled, crush using hand, add a tsp of chaat masala powder and mix well.

Serve with dish of your choice or as it is.

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Bhatura Recipe

Method 1:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Active Dry Yeast	2 tsp
Water	As required	¼th cup warm water to activate yeast
Salt	½ tsp
Oil	For frying
Sugar	¼ tsp

Procedure:

In warm water, add yeast, sugar and mix till yeast dissolves. Keep it covered for 10-15 minutes. Yeast would have become frothy. Now this is ready to go to the dough.

In a bowl, add the flour, salt, activated yeast and mix well. Add water as required and knead it to a smooth dough. Keep covered and set aside for 45-60 minutes. The dough would have doubled after an hour.

Make equal sized balls out of the dough and roll into desired sized puri’s (preferably big size puri’s). Deep fry in oil till light brown.

Serve with chole masala, paneer masala...

Method 2:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Salt	½ tsp
Oil	For frying
Curd	1 cup
Water	As required

Procedure:

Mix maida, curd, and salt in a bowl. Add water as required and knead into a soft dough. Keep it covered and set aside overnight or for 8-10 hours in a warm place. The dough would have doubled size. Knead a bit and make equal sized balls. Roll into big sized puri’s and deep fry till light brown in color.

Serve with chole masala, paneer masala...

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Aloo Bonda

Servings: 16 pieces approx

Ingredients:

Content	Quantity	Comment
Potatoes	2 small
Green peas	2-3 tbsp / 10-15	If you are using dry ones, soak overnight or for 8 hours and pressure cook with a pinch of salt.
Coriander leaves	2-3 tbsp
Green chilly	1 big (optional)	Chopped finely
Onion	1 small	Chopped finely
Gram flour (Kadale hittu)	1 cup
Rice flour	2-3 tbsp
Red chilly powder	As per taste
Salt	As per taste
Oil	For frying
Water	For batter

Method:

Pressure cook the potatoes with a pinch of salt. Peel and mash. If using fresh peas, cook with a pinch of salt for 5 minutes. Mix the onion, mashed potatoes, green peas, green chilly and coriander leaves well in a bowl. Make equal sized balls and set aside.

Mix gram flour, rice flour, salt, red chilly powder, and water to a batter of dosa consistency. Dip the prepared potato balls in the batter and deep fry till golden brown.

            

Serve hot with curd rice or as it is….

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Zucchini Fries

Servings: 1-2

Ingredients:

Content	Quantity	Comment
Zucchini	1 big	Peeled and sliced very thinly
Besan	½ cup
Rice flour	1 tbsp
Salt	To taste
Chilli powder	1 tsp	Or to taste
Water	As required	For batter
Oil	To deep fry

Method:

Heat oil on medium flame. Mix besan, rice flour, chilli powder, salt and water to a pakora batter consistency. Dip the Zucchini slices and drop one by one in the oil. Fry till they turn golden brown and drain. Fry the remaining slices in batches.

Serve hot.

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