Mattar (Green Peas) Pattice

Serves: 5 (3 pattice each)	Time: 45mins approx.
Ingredients
4 big potatoes. (Boiled and peeled) 4 slices White bread. 4 Green chilies. (Finely chopped) 2 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil/Ghee. (For shallow frying) Salt. (As per taste)	1 cup Green Peas. 2 cloves Garlic. 1 inc Ginger. 1 tsp Red Chili powder. 1 tsp Garam Masala powder. 2 tsp Butter. (Optional)

Procedure
1. Boil the green peas for about 15mins until they are cooked properly. (on a high flame)
2. Take the boiled potatoes and mash them until they form paste. (DON’T ADD WATER)
3. Soak all the bread slices in water and then squeeze them to remove all the excess water.
4. Mix the squeezed bread with the mashed potatoes. Mix it thoroughly.
5. Grind chopped garlic, ginger, coriander and green chilies into a paste.
6. Add the paste to the mashed mixture. Mix it thoroughly.
7. Add the cooked green peas to the mashed potatoes and mix it thoroughly. (Try not to mash the peas)
8. Add salt and mix it thoroughly.
9. Add melted butter and mix it thoroughly. (Optional)
10. Take a medium chunk of that mixture and roll it into small balls and then flattened them to given them a shape of a cutlet/tikki/pattice. (Apply some oil/ghee to your palms for smooth rolling else the batter might stick to your palms while rolling)
11. Heat 1 tbsp oil/ghee on the frying pan. (On a medium flame) Note: Add more oil when required.
12. Add 2 – 3 pattice and fry them till a crisp golden crust is formed on both the sides of the pattice.
13. Remove them on a Kitchen paper or a tissue paper.
14. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Bread Pakoda

Serves: 5 (2 pakoda’s each)	Time: 45mins approx.
Ingredients
5 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 20 Bread slices. 5 Green chilies. (Finely chopped)	1/2 cup Coriander leaves. (Finely chopped) 1 tsp Red chili powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
2. Add green chillies, salt and chopped coriander leaves into it. Mix it thoroughly and roll the mixture into 10 small sized balls.
3. Now, in another bowl add gram flour, red chili powder and salt.
4. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
5. Now, remove the bread’s crust and then cut the bread slice diagonally giving two triangular shapes.
6. Stuff 1 ball of mixture between the two parts of each bread slice. Similarly do it for remaining 9 balls.
7. Heat oil in the kadhai for frying. (On a medium flame)
8. Dip each stuffed bread in the batter and deep fry in the oil until golden brown.
9. Remove them on a Kitchen paper or a tissue paper in order to soak excess oil.
10. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Batata Vada

Serves: 5	Time: 45mins approx.
Ingredients
8 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 1 inch Ginger. (Finely chopped) 4 Garlic flakes. (Finely chopped) 5 Green chilies. (Finely chopped) 1 tsp Turmeric powder.	1 tsp Red chili powder.  1/2 cup Coriander leaves. (Finely chopped)  1 tbsp Curry leaves. 1 tsp Mustard seeds. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Grind ginger, garlic and chilies together into a paste.
2. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
3. Add ginger, garlic, green chili paste, coriander leaves and salt to the mashed potatoes. Mix it thoroughly.
4. Heat 3tsp of oil in a kadhai.
5. Add mustard seeds. Wait till they start to sputter.
6. Add curry leaves to it. Fry it for approx 15secs.
7. Pour this mixture on the potatoes gently and then mix it thoroughly with a table spoon. (If mixing it with hands, wait till the oil is cooled)
8. Add turmeric powder to it. Mix it thoroughly till the mashed potatoes become light yellow.
9. Now, in another bowl add gram flour, turmeric powder, red chili powder and salt.
10. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
11. Heat oil in the kadhai for frying. (On a medium flame)
12. Make small balls of the mashed potato mixture. Now dip each ball in the batter and roll it generously, letting the excess batter drip off, slowly add them to the hot oil.
13. Add only a single or two balls at one instance. (Reduce the fire if the oil is too hot else the vadas become dark from the outside before they are actually done from the inside)
14. Deep fry all the vadas until golden brown. Remove them on a Kitchen paper or a tissue paper.
15. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Paneer Pakoda

Serves: 4	Time: 20mins approx.
Ingredients
200 gms Paneer (Cottage cheese). 1 cup Gram flour (Besan). 1/2 tsp Red chili powder. 1/2 tsp Garam Masala powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Mix gram flour, red chili powder, garam masala and salt.
2. Add some water and mix it well till a thick smooth batter is formed. (Gradually add water to get the right thickness and smoothness of the batter)
3. Cut the paneer in medium chuncks.
4. Heat oil in a kadhai. (On a medium-large flame) (Wait till the oil is hot enough to fry)
5. Dip the paneer pieces into the batter and then fry them till golden brown.
6. Remove them on a Kitchen paper or a tissue paper.
7. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Aloo Tikki

Serves: 4	Time: 45mins approx.
Ingredients
4 big potatoes. (Boiled and peeled) 3 slices White bread. 3 Green chilies. (Finely chopped) 3 tbsp Coriander leaves. (Finely chopped) 3 tbsp Oil/Ghee. (For shallow frying) Salt. (As per taste)

Procedure
1. Take the boiled potatoes and mash them until they form paste. (DON’T ADD WATER)
2. Soak all the bread slices in water and then squeeze them to remove all the excess water.
3. Mix the squeezed bread with the mashed potatoes. Mix it thoroughly.
4. Add green chilies, coriander leaves and salt to it. Mix it thoroughly. (In addition you can also add boiled green peas)
5. Take a medium chunk of that mixture and roll it into small balls and then flattened them to given them a shape of a cutlet/tikki/burger. (Apply some oil/ghee to your palms for smooth rolling else the batter might stick to your palms while rolling)
5. Heat 1 tbsp oil/ghee on the frying pan. (On a medium flame) Note: Add more oil when required.
6. Add 2 – 3 tikkis and fry them till a crisp golden crust is formed on both the sides of the tikki.
7. Remove them on a Kitchen paper or a tissue paper.
8. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Kanda Pohe

Serves: 4	Time: 15mins approx.
Ingredients
4 cups Thick Poha (Flaked rice). 1 Onion. (Finely chopped) 2 Green chilies. 1 pinch Asafoetida (Hing). 1/2 tsp Turmeric powder. 1 tsp Mustard seeds.	1 tbsp Oil. 1 cup Corriander. (For garnishing) 1/2 cup Grated coconut. (For garnishing) 1 tsp Sugar. Salt. (As per taste)

Procedure
1. Wash poha and drain the water completely.
2. Keep it aside for 10mins at room temperature.
3. Add sugar and salt to it. Mix it well.
4. Heat oil in a pan. (On medium flame)
5. Add mustard seeds, asafoetida(hing), green chilies, turmeric powder. Mix it well.
6. Add onion. Mix it thoroughly. Cook for 2mins.
7. Add pohe. Mix it thoroughly. Cover the pan and let it cook for a minute.
8. Garnish it with coriander, grated coconut and lemon before serving.
9. Serve hot with some hot beverage like Tea(chai) or Coffee

Kanda(Onion) Bhajji

Serves: 4	Time: 30mins approx.
Ingredients
4 Onions. 1 cup Gram flour. (Besan) 1 tsp Red chili powder. 1/2 tsp Turmeric powder. 3 cups Oil. 1 cup Corriander. (Optional) Salt. (As per taste)

Procedure
1. Chop the onions in small semi circular ringlets. Transfer them into a vessel.
2. Add salt to the onions. Mix them well and keep it idle for about 30mins till the onions starts to water.
3. Add a cup of Besan, red chili powder and turmeric powder to the onions. Mix it well to form a thick and smooth batter. (Add some water if it is too dry. Add some besan if the mixture is too watery)
4. Heat the oil in a kadhai and bring it to boil. (On a Medium flame)
5. Take medium lumps of the mixture and slip them into the kadhai.
6. Fry them till golden. Remove them on a Kitchen paper or a tissue paper.
7. Garnish it with corriander. (Optional)
8. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.