Rice Pakoda (Bhaat na Bhajiya)

Ingredients :
- 60 gm Gram flour
- 2 cup Boiled rice (Can use Left over cooked rice)
- 1 tsp Chopped green chili
- 1 tsp Chopped green coriander
- 1/2 tsp Chopped onion
- 1 tsp Chopped ginger
- 1 tsp Chaat masala
- 1/2 tsp red chili powder and Garam masala each
- 1/4 tsp Aamchur powder
- Oil for deep frying
- Salt to taste

Method :

- Mix all the above ingredients except oil. Add about ¼ cup of water to make a thick batter.
- Heat oil in a Kadhai to a moderate heat.
- Spoon the batter with a tablespoon, into hot oil and deep fry till light golden brown
- Drain on a paper towel to remove excess oil and fry once again in very hot oil briefly.
- Serve hot with chutney of your own choice.

Onion Pakoda (Dungli na Bhajiya)

Ingredients :
- 150 gm Gram flour
- 1¼ cup Sliced onion
- 1 tsp Chopped green chili
- 1 tsp Chopped green coriander
- 1 tsp Cumin powder
- Oil for deep frying
- Salt to taste

Method :

- Apply salt to the sliced onions and keep aside for 10 minutes.
- Squeeze out excess water from the sliced onions and mix with all the remaining ingredients and the gram flour and add water to make a thick batter.
- Heat oil in a Kadhai. Drop the batter with a spoon or with hand into moderate hot oil. Deep fry until cooked and golden brown in color.
- Remove from oil and keep on an absorbent paper or towel to remove excess oil.
- Serve hot with Mint chutney.

Stuffed Aloo Tikki

Ingredients :
- 400 gm Boiled potatoes
- 50 gm Raisins
- ½ cup Finely chopped onion
- 1 tsp Chopped green coriander
- 1 tsp Chopped green chili
- ½ cup Bread crumbs
- 3 tsp Oil
- Salt To taste

Method :

- Heat a little oil in a pan, add onion and sauté until soft.
- Peel boiled potatoes, mash and then add sautéed onion, chopped green coriander, chopped green chili, salt and bread crumbs. Mix well.
- Divide into 8 equal portions. Stuff each portion with chopped raisins, make
balls as Tikki.
- Shallow fry on a Tavaa with a little oil until light golden brown in color.
- Turn and fry till light golden brown in color.
- Serve hot with chutney or ketchup.

Hara Bhara Kabab

Ingredients :
- 400 gm Boiled potatoes
- 100 gm Boiled green peas
- 100 gm Boiled spinach
- 2 tsp Chopped green coriander
- 1 tsp Chopped green chili
- 1 tsp Chopped ginger
- 1 tsp Chaat masala
- 2 tsp Cornflour
- Oil for deep frying
- Salt As per taste

Method :

- Peel and grate boiled potatoes, Mash boiled green peas and Squeeze out excess water of spinach and chop finely.
- Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt.
- Add cornflour for binding.
- Take a small portion of mixture, Shape it into a ball and then press it in between your palms to flatten it. This is now called tikki. Prepare tikkis from rest of the mixture too.
- Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
- Serve hot with green chutney or sweet chutney.

Tip: You may also shallow-fry the Hara Bhara Kabab on a Tavaa.

Marcha na Bhajiya (Mirchi Vada)

Ingredients :
- Large green chili 10 nos.
- Boiled potatoes 300 gms.
- Red chili powder 1 tbsp.
- Garam masala powder 1 tsp.
- Chaat masala 1 tsp.
- Chopped green coriander 1 tbsp.
- Salt As per taste

Batter :

- Gram flour 200 gms.
- Baking powder 1 tsp.
- Red chili powder 1 tsp.
- Oil for deep frying
- Salt To taste

Method :

- Slit green chilies and remove the seeds.
- Peel and grate boiled potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into 10 equal portions.
- Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.
- Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes.
- Heat oil in a Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.
- Serve hot with green chutney and sweet chutney