Bengal Gram flour

Masala vadai

Ingredients

250g - Bengal Gram dal
1 big - Onion (finely chopped)
5 pearls - garlic, peeled
4 - Green chillies
2 inches - fresh ginger, cleaned and peeled
1/2 cup - finely chopped freshCoriander leaves
1/2 cup - finely chopped Mint leaves
1/2 cup - finely chopped dill leaves
2 inch stick - Cinnamon
1 tsp - Cumin seeds
1/2 tsp - salt
Oil

Preparations

1. Oak Bengal gram dal for one hour.
2. Chop onion and herbs and keep aside.
3. Grind 2 tbsps of the soaked dal with ginger, garlic, green chillies and cinnamon into a smooth paste.
4. Drain the remaining dal and add it to the paste and run the mixer for a minute to get a thick and coarse batter without adding water.
5. Mix the batter evenly with a spatula and run the mixer for a few more seconds if necessary.
6. It is fine if some dal is still left uncrushed.
7. Scoop out the dal mixture in a bowl and mix in the chopped herbs and onion, salt and cumin seeds.
8. Heat oil in a kadai.
9. Make a small ball out of the batter and flatten it on your palm into a vada, and slide it into the hot oil.
10. Vadas can be cooked in batches of six or eight depending on the size of the kadai.
11. Do not disturb until you see a colour change around the vada.
12. Gently flip the vadas and cook on the other side.
13. Cook until the vadas become a golden reddish brown in colour on all sides.
14. Take them out using a perforated ladle and drain them on a paper towel.

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Potato bajji

Ingredients

Large potato - 2 nos
Bengal gram - ½ cup
Rice flour - ¼ cup
Maida flour - ¼ cup
Baking soda - ¼ tsp
Turmeric powder - ¼ tsp
Food Colour - orange pinch
Red chilli powder - tsp
Salt - to taste
Oil - to deep fry

Method

Prepare chapati and keep it ready.
Chop all the vegetables and cut the paneer into cubes.

Method

Wash the potato and slice them thin rounds using grater. Pat dry the sliced potato into kitchen towel. In a large bowl add bajji batted ingredients and mix will, add required water to make semi think batter. Eat enough oil in pan to deep fry, when the oil is hot dip the potato slice batter drop it in hot oil. Fry the potato on both sides till golden brown colour appears. Now serve the hot potato bajji with coconut chatni.