Ingredients:

• 1 cup Whole wheat flour

• 11/2 cup maida (plain flour)

• 1/3 cup sugar

• 1 tsp. Saunf

• 1/3 cup ghee

• ghee (clarified butter) to deep fry

• Little Bit of Water for kneading the dough

Steps:

1.Mix the above ingredients with a little water and knead into a soft dough.
2. Divide dough into equal parts and roll out into thick chappatis.
3. Cut with a cookie cutter or knife into small diamond shapes. Lift with spatula and keep aside on a dry cloth for 1 hour.
4. Deep fry in hot Ghee (clarified butter) over slow flame till light golden brown.
5.Drain well and keep aside till cool. Store in clean, dry containers.

Ingredients:

• Gram dhal (channa dhal) - 2 cups

• Coriander leaves - 1/4 cups

• Salt - 3/4 cups

• Curry leaves - little

• Red chilies - 4

• Green chilies - 3

• Ginger - 1 cm

• Onion - 2

Steps:

1. Soak gram dhal in water for 2 hours.

2. Wash with water and drain off water.

3. Chop onion, green chilies, curry leaves and coriander leaves.

4. Grind the dhal coarsely with red chilies.

5. Add all the other ingredients - make into vadas.

6. Deep fry in oil till golden in color. Can be served hot or cold.

Ingredients:

• Chana Dal-1 kg.

• Rice-250 gms.

• Urad Dal-50 gms.

• Sour curds-2 tbsps.

• Baking soda-A big pinch

• Sugar-1 tsp.

• Cumin seeds, coarsely pounded-1 tsp.

• Mustard seeds, roasted-1 tsp.

• Coconut, grated-4 tbsps.

• Coriander leaves-Handful

• Salt-To taste

Steps:

1. Wash and soak both the dals and rice separately for 6-8 hours.

2. Drain, grind them coarsely and mix the curds & soda.
   Add enough hot water to form a batter and keep this mixture overnight.

3. Next morning mix the salt, chili powder, sugar and a little turmeric powder.

4. Pour this mixture in a lightly greased thali and steam till firm.

5. Cut into pieces and sprinkle grated coconut, coriander leaves and mustard.

Ingredients:

For cover:

• 1 1/2 cup plain flour

• 3 tbsp. oil

• salt to taste

• cold water to knead dough

For filling:

• 1 cup yellow moong dal washed and soaked for 1/2 hour

• 1 tsp. garam masala

• 1 tsp. red chili powder

• 1/2 tsp. dhania (coriander) powder

• 1/2 tsp. coriander seeds crushed coarsely

• 1/2 tsp. fennel (saunf) seeds crushed coarsely

• 1/2 tsp. cumin seeds

• 1/2 tsp. mustard seeds

• 1 tbsp. coriander leaves finely chopped

• salt to taste

• 2-3 pinches asafoetida

• 1 tbsp. oil

• oil to deep fry

• 1 tbsp. plain flour for patching

Steps:

METHOD:

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.
   Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little.

2. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well.

3. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool.

4. Divide into 15 portions. Shape into balls with greased palms.

5. Keep aside.

To proceed:

1. Make a paste with water, of flour for patching.
   Keep aside.

2. Take a pingpong ball sized portion of dough.
   Knead into round.

3. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round.

4. Repeat for 4-5 kachories.

5. Deep fry in hot oil, on low flame only.

6. If the kachori get a hole anywhere, apply some paste.

7. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori.

8. Drain and serve hot with green and tamarind chutneys.

Note:
Take care to fry on low. Hurried frying will result in soggy and oily kachories

Ingredients:

• 1 cup plain flour

• 1/4 cup puffed gram (phutana or dalia) flour

• 1/2 tbsp. whole dalia

• 5-6 green chilies crushed

• 1/2 tbsp. coriander finely chopped

• 1 tsp. sesame seeds

• 10-12 peanuts coarsely crushed

• 1/2 tsp. red chili powder

• salt to taste

• 2 tbsp. oil oil to deep fry

Steps:

1. Mix all ingredients, except oil to deep fry. Add very little water at a time, to make a pliable dough.

2. Take 2 4"x4" squares of polythene (cut and use a clean milk bag). Grease one side of each. Take a pingpong ball-sized dough, shape into round. Place on one sheet, greased side up. Cover with other sheet, greased side down. Press with a flat surface, like the bottom of a heavy steel container.

3. Pick up carefully and let into the hot oil. Repeat for more and fry a few at a time. Fry on low/medium heat. Till golden and crisp.
   
   Note: If the cracker is too hard, add some oil to the dough. If it breaks in the oil, add some rice flour and knead again.

Ingredients:

• 1 cup saboodana (sago)

• 1/2 cup peanuts roasted, crushed coarsely

• 1 potato boiled, peeled, mashed

• 7-8 green chilies crushed

• 2 tbsp. coriander leaves finely chopped

• 1/2 tsp. cumin seeds

• salt to taste

• oil to deep fry

Steps:

1. Wash sago and drain excess water. Soak for 1 hour.

2. Loosen and sprinkle 1/2 cup water. Keep aside for 2-3 hours.

3. Loosen and remove any lumps. Add all ingredients except oil. Mix well.

4. Make pattie shaped rounds (flattish) with moist hands. Deep fry in hot oil on medium flame. Turn once and fry other side till light brown, and crisp.

5. Drain on kitchen paper or rack. Serve hot with tamarind chutney. Or, you may serve peanut chutney (refer) mixed in curds as a dip.
   Note:
   The mixture may be made and kept few hours in advance.

Ingredients:

• 2 cups gram flour (besan)

• 1/2 tsp. ajwain seeds

• 1 1/2 tsp. red chili powder

• 1 tbsp. oil salt to taste

• 2-3 pinches asafoetida

• water to make dough

• oil to deep fry

Steps:

1. Mix the chili, oil, salt and seeds into the flour. Add enough water to make a dough which is quite gooey. It should not be pliable but sticky.

2. Grease the inside of a Sev-press, fill with the dough.

3. Press into hot oil, and fry lightly on both sides. Drain well and cool before storing.
   
   Variation:
   You may adjust the chilies as per taste. You may omit chilies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavor.
   
   Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.