Wheat Flour Onion Pakoda

Ingredients:

1. Wheat flour -1cup
2. Rice flour - ½ cup
3. Onion -2 {chopped }
4. Red chilli powder -  ½ sp
5. Turmeric powder - ¼ sp
6. Cooking soda - a pinch
7. Fresh Coriander leaves chopped - 3sps
8. Salt as per ur taste
9. Cooking oil for deep frying.

 Method:

1.  In a blow take wheat flour and rice flour. Add salt as per ur taste, red chilli powder,  turmeric powder, cooking soda, chopped onion and coriander.  Mix all together as shown in the picture.
2. Heat the oil in a deep frying pan. Fry the pakodas as shown the picture.

Chole Batura

Ingredients:

1. Sajeera- ½ sp
2. Tomatoes-2{blend into paste}
3. Onions-2 {blend into paste}
4. Kabuli chana-1 big cup {soaked in water for at least 7hrs}
5. Kasurimethi-2sps
6. Boiled Potatoes -3 {if u wish}
7. Red chilli powder-3sps
8. Turmeric powder-1sp
9. Daniya powder-1sp
10. Jeera powder-1sp
11. Garam masala- ½ sp
12. Cooking oil-2tbsps
13. Karipatha leaves  {curry leaves }-5
14. Fresh Coriander leaves.

 Method:

1. In a pressure cooker pour oil and heat it. Add sajeera and wait for ½ a min. Add onion paste & karipatha, fry the paste till the oil separates. Then add tomato puree and fry it again till the oil separates.  {TIP- once  u c the oil separating from the gravy, it is the sign that ur gravy is cooked }
2. Now u can add  all ur masala’s like red chilli powder, daniya powder, jeera powder, turmeric powder, garam masala powder. Fry them for 1min. { TIP – if u feel ur masala is getting burnt bcoz it is dry;  u can add 2 to 3 spoons of water}
3. Cut the boiled potatoes in to big cubes or mash it with ur hand into big pieces.  Mix well with the gravy & add kasurimethi. Fry it for 1 min and add the main ingredient Chole.
4. Mix all together  and add water - about 2 glasses { if u wish u can add more as per ur wish}
5. Pressure cook it for 15 mins.
6. Finally garnish it with fresh coriander leaves & serve it with batura, puri or roti.

Method for making Batura

Ingredients:

1. Wheat flour-1 cup
2. Maida-  ½  cup
3. Rava - ¼ cup
4. Curd- ½ cup
5. Salt - ¼ sp
6. Cooking oil for  deep frying

Method:

1. In a bowl, mix wheat flour, maida, rava & salt, add curd & little water.  Make it dough as we make for puri.
2. Keep this dough over night covered with a wet cloth in an airtight box. If not over night for at least 3 to 4 hrs. {then the dough will ferment }
3. Make medium size balls & press it in a puri shape & deep fry them.
4. Batura is the best combination with chole curry.

Palak Fry

Ingredients:

1. Onions (sliced) - 3
2. Garlic flakes (peeled & sliced) -10
3. Dry red chilli-2
4. Rai-1sp
5. Jeera-1sp
6. Cooking oil-2sps
7. Palak (cut as shown)
8. Salt as per ur taste

Method:

1. Wash palak nicely, cut it as shown.
2. Heat oil in a pan. As  the oil gets hot add rai, jeera  & dry red chilli. Fry it for a minute.
3. Add sliced onion & garlic, fry till they are light brown.  Now add palak & salt. Mix it well & cover it with a lid. Heat it in a low flame for 10 mins.
4. That’s it. A very simple, tasty & healthy palak fry is ready to serve for ur loved ones.

Kala-Vatana Curry

Ingredients:

1. Kalavatana- 1cup
2. Tomatoes- 2
3. Onions-2
4. Wet coconut-at about 3inches
5. Chilli powder- 2sps
6. Daniya powder-2sps
7. Turmeric powder- 1sp
8. Garam masala powder -  ½ sp
9. Ginger & garlic 1sp
10. Cooking oil- 2 to 3 tbsps
11. Salt as per ur taste
12. Karipatha & fresh coriander

 Method:

1. Pressure cook the kala-vatana by adding ½ sp turmeric & salt for 20 mins.
2. Now for gravy- blend coconut & ginger garlic to a paste. If u have ginger& garlic paste with u then u can add it separately too.
3. In a deep pan heat oil, add chopped onions fry it for 3 mins, add ginger garlic paste and fry for 1 more min. Now add coconut paste fry till the oil separates.
4. Now add chilli powder, daniya powder, remaining  ½ sp turmeric powder & fry it for ½ a min.
5. Add boiled kala-vatana to this mixture with the water.  If required u can add more water as per ur wish.  Let the whole curry boil.
6. Add tomato pieces (cut them into big cubes) , garam masala powder, karipatha leaves  & coriander.
7. Boil the curry for at least 15 mins.
8. This curry is a great combination with roti & rice.