Aloo Vada - Indian Street Food

Ingredients:
Potatoes - 4 nos
Onion - 1 no
Green chilly - 1 no.
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Asafodeita - 1 pinch
Turmeric - 1/2 tsp
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Salt to taste
Bajji batter - 1 cup
Oil - for frying

Method:
Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely.

Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well.

After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry till they become golden brown in colour.

Drain on observant paper and serve them with Katta Meeta Chutney

Metkut

Ingredients:
Processed Channa Dal whole - 1 cup
Rice - 1/2 cup
Urad dal - 1/2 cup
Whole wheat - 2 tbsp
Cumin seed (Jeera)- 1 tbsp
Red chilly - 4 nos
Asafodeita - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Coriander seeds - 1 tsp
Fenu greek seeds - 1/2 tsp

Method:
Roast Whole Bengal gram, rice, urad dal, wheat, jeera, red chilly, fenu greek and coriander seeds one by one without oil. Spread them on a plate and when cold dry it to a fine powder. If not fine, can be seived and then store it in a jar.

Can be had with hot rice and ghee. (The rice that is to be prepared for this mixed powder should be extra soft and Kids friendly recipe.

Shankarapalli - A sweet tea time snack

Shankarapalli is a triangle shaped tea time snack which can be made very very easily in about 20 to 30 mins.

Ingredients:
Maida - 3 1/2 cups
Milk - 1 1/2 cup
Sugar - 2 cups
Salt - 1/2 tsp
Ghee - 3/4th cup
Oil to fry

Method:
Seive the maida to avoid forming lumps. In a hard bottom pan add ghee, sugar and milk and boil it. When the mixture starts boiling remove from flame and let it cool.

Mix the seived maida to the above mixture slowly and making a dough out of it. The dough have to be stiff enough to make be able to make chappatis out of it.

Divide the dough into equal parts and make balls out of it. Heat oil in a kadai and when hot reduce the flame to medium. Make chappatis out of the balls (the chappatis should not be very thin). Cut the chappatis with a knife or shankarapalli cutter into square or diamond shape. Fry it in oil in the medium heat itself. Keep turning it till it becomes golden brown in colour.

Note: If the sugar is very sweet, reduce the quantity by half cup.