Ingredients:
Boiled Potato 3-4
Chopped onion 1
Ginger garlic paste 1 tbsp
Green chili 5-6
Coriander powder 1 tbsp
Turmeric powder ½ tbsp
Mustard ½ tbsp
Cumin ½ tbsp
Salt 1 tbsp
Oil 2-3 tbsp
Bread slices 7-8
Water
Method:
For stuffing:
Cut boiled potato and Green chili in to small pieces (chopped).
Heat oil a pan.
Add mustard and cumin.
Add onion and ginger garlic paste.
Mix it well and cook for 5 mins.
Add green chili and mix it well
Cook for 2-3 mins.
Add turmeric powder, coriander powder and salt.
Mix it well and cook for 2-3 mins
Add chopped potato and mix it well.
Cook for 7-8 min.
Cool it for some time and make small balls of it.
Roll:
Take one bread slice and cut all sides of bread slice.
Now take water into bowl and add 1 tbsp salt in it.
Now dip bread slice into water .
Squeeze the water from bread slice by pressing between palms.
Put small ball of mixture in the center of slice and roll over the sides to cover the mixture, forming oblong roll.
Now heat oil in Kadhai and deep fry these rolls until it turns brown.
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Aloo Vada
Ingredients:
For stuffing:
Boiled Potato 3-4
Onion 1
Curry leaves(kadipata) 1-2
Green chili paste 2-3 tbs(approximately 4-5 chili )
Garlic paste 1 tbs
Mustard(Rai) 1/2 tbs
Cumin's seed (Jira) 1/2 tbs
Turmeric powder 1/2 tbs
Coriander powder(Dhana powder) 1 tbs
Cumin powder 1/2 tbs
Salt 1 tbs
Oil 2 tbs
For Batter:
Gram flour(Besan) 1 small bowl
Wheat flour 2 tbs
Salt 1/2 tbs
Hot Oil 1 tbs
Method
For stuffing:
Heat oil in a pan.
Put curry leaves in oil.
Add mustard and cumin once they star crackling add onion and garlic paste.
Fry until it become brown.
Add green chili paste and mix it well.
Add turmeric powder,coriander powder,cumin powder,and salt.
Mix it well.
Add smashed potato in it and mix it well.
Cook it for 5 min.
Keep it aside.
For batter:
Take Gram flour and wheat flour in a pot.
Add slat in it.
Add little water in it and mix it well.
If batter is hard then again add little water in it.
Mix it well so that it will become thick smooth batter.
Add hot oil in it and mix it well.
For Vada:
Heat oil in Kadhai to deep fry vada.
Make a small ball of potato stuffing.
Deep a ball in batter and deep fry until golden brown in colour.
Drain on tissue paper and serve it hot with chatani or ketchup.
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Aloo Paratha
Ingredients:
For filling:
Boiled Potato 3-4
Onion 1
Red Chili powder 1-2 tbs
Turmeric powder 1/2 tbs
Coriander powder(Dhana powder) 1 tbs
Cumin's powder(jeera powder) 1/2 tbs
Green mango powder(amchur powder) 1 tbs
Salt 1 tbs
Oil 2 tbs
If you like green chili Taste you can use green chili paste instead of red chili powder.
For Dough:
Wheat flour 2 small bowl
Water
Method
For filling:
Cut onion into small pieces.
Heat oil in a pan.
Add onion and fry until it become brown.
Add red chili powder or green chili paste, turmeric powder,coriander powder,cumin powder,green Mango powder and salt.
Mix it well.
Add smashed potato in it and mix it well.
Cook it for 5 min.
Keep it aside.
For dough:
Take 2 bowl of wheat flour and add 1/2 bowl of water in it.
And mix it with hand.
If mixture is hard then add more water in it and mix properly.
Apply little oil on it and keep aside for 10 min.
Again mix it well and make soft dough.
For paratha:
Take small ball from tough and dust it with wheat flour.
Make a small chapati.
Take small ball of filling and put it on small chapati.
Pull in edges and press in the centre, to make a ball.
Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size.
Roll from centre outwards, so that the edges are thinner than the centre.
You will need to dust it with dry flour a couple of times during the rolling out process.
If a little filling escapes, don't worry, just remove it.
Place the paratha on heated tawa.(keep gas on medium heat)
Turn it over when it changes colour slightly, you can see a few blisters on the under surface.
Cook the other side same way.
Brush it with oil or Butter.
Cook it until it become brown.
Serve it with Butter on paratha and pickle and yogurt.
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Kolhapuri Bhadang
Chirmure/murmure/kurmure 250 gm
Peanuts(Shengdana) 1 small bowl
Garlic 5-6 cloves
Curry leaves(Kadi patta) 2-3
Red chili powder 2 tbs
Turmeric powder 1/2 tbs
Besan powder 1 tbs
Powdered sugar 1/2 tbs
Oil 3-4 tbs
Mustard 1/2 tbs
Cumin 1/2 tbs
Salt 1 tbs
Method:
Heat oil in a Kadhai(pot).
Add mustard and cumin.
Once they start crackling add peanuts and fry it.
Add curry leaves and crushed garlic in it.
Mix it well.
Fry it until garlic become brown.
Off the Gas and remove it from gas.
Add red chili powder,turmeric,salt beasan powder and mix it well.
Add Chirmure/murmure/kurmure and mix it well.
Add powdered sugar and mix it well..
Your kolhapuri bhadang is ready to eat now.
You can have it with chopped onion and tomato.
According to your taste you can add more or less red chili powder
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Omelet Bread
Ingredients;
Egg 1
Red chili 1 pinch
Salt 1 pinch
Oil or Butter 1/2 tbs
Method:
Melt a little butter over medium high gas on pan.
Break an egg directly on pan.
cook it for 1-2 minute.
Turn a side and cook for for 1-2 minute.
Toast bread on toaster or pan.
Your snack is ready to eat.
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French toast
Ingredients:
Bread slice 3
Egg 2
Red chili 1/2 tbs
Salt 1/4 tbs
Turmeric 1 pinch
Butter or oil
Method:
Break eggs into a Bowl.
Add red chili,turmeric and salt .
Beat lightly with fork .
Cut bread into two pieces.
Put bread into a pan.
Shallow fry it with oil or butter.
Serve it with tomato ketchup.
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