Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Samosa

Time 45 min

Ingredients

For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp

Salt  1/2 tsp
For The Filling

Boiled mashed potato 1/2 cup

Boiled green peas 1/4 cup

Cumin seeds  1/4 tsp

Pinch of asafoetida

Ginger garlic paste 1/2 tsp

Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp

Chopped coriander 2 tsp
Sugar 1/2 tsp

Oil  3 tbsp
Salt to taste

Method
For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Boil green peas in microwave for 3-4 min. Keep it aside.

Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.

Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 

Allow it to cool and divide into 5-6 equal portions. 

Actual method

Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.

Methi Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh fenugreek / methi laves 1/2 up or  kasuri methi 1 tbsp

Chopped coriander leaves 1 tbsp

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be thin like chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Corn Chivda/ Makai Chivda

Time 20 min

Ingredients

Makyache pohe 2 cups

Groundnuts 1/2 cup

Dalia 1/4 cup
Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 tsp

Amchur powder 1 tsp

Oil for deep fry

Salt to taste

Method

Heat oil in kadai, take spoonful of maka and fry. Take out from oil and keep onto a tissue paper and then in a large mixing bowl. Repeat this procedure and fry all maka. Then sprinkle red chili powder, cumin coriander powder, amchur powder, salt, powdered sugar. Mix well. Keep it aside. 

In the same oil fry groundnuts and dalia. Keep it in large mixing bowl.

Heat 1 tbsp oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds 

pops out switch off the flame, then add turmeric powder to the oil. Allow it to cool. 

Now pour this seasoning in the large bowl, mix well. 

Allow it to cool. Store in the airtight container. 

Moong Bhajis

Time 45 min

Ingredients

Moong daal 1 cup

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Turmeric Powder 1/4 tsp
Ginger 1/2 inch
Garlic cloves 1-2

Fresh coriander 1 tbsp

Green chilies 2-3

Water 3/4 cup

Baking soda  2-3 pinch

Salt to taste

Oil for deep fry 

Method

Soak moong daal in water along with cumin & fenugreek seeds for about 2-3 hour. Drain the water from chana daal, transfer it in the mixer vessel, then add coriander, turmeric powder, green chilies, ginger, garlic and salt. Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, now add baking soda. Mix well. Heat oil in kadai add spoonful of batter fry bhajis till light golden in colour on medium flame.

Tip

U can add more chilies as per your taste

U can chop chilies instead of adding into the blender

Dahi Vada

Time 20 min

Ingredients
Urad daal 1 cup
Curd 2 cups
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal in hot water for 2 hours. Remove from water and make smooth paste in blender with minimum water. Then add salt, mix well. Then keep in refrigerator for 2 hrs. Take out from refrigerator deep fry in kadai making small balls. Remove from oil and keep in water containing 2-3 pinch of chaat masala. Keep in water for half hour. Squeeze vada to remove water.  Then in a separate bowl mix sugar and curd, beat well and put this curd mixture on top of vadas. Usually I take flat bowl. 
Sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Chakali

Time 45 min

Ingredients

Chakali flour 5 cups (approximately 500 gms)

Oil  12 tsp 

Salt to taste

Red chili powder 2 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Sesame seeds 1/2 tsp

Ginger garlic paste 1/2 tsp

Water 2 cups (approximately 400 ml) + 1/2 cup or less

Oil for deep frying

Method

Heat 2 cups of water in a big vessel. Allow it to boil. Then add all ingredients except flour. After the mixture is boiled add chakali flour, mix well then immediately switch off the flame. Remove from stove cover with lid. Keep it for 10 min. Then add water spoon by spoon  and knead the dough, add salt or red chili powder if requires more at the time of kneading. Dough should be not too tight or loose like bhakari peeth. Then insert dough in chakali press machine, move your hand in circular manner and make chakalis. Deep fry till light brown in colour. Fry 1-2 chakalis first then again adjust the salt and red chili powder as per your taste in the dough. In half kg chakali flour you can make medium size 60 chakalis.

Tip

Before kneading dough i taste the salt and red chili powder of the mixture

Spicy / Tikhat Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Red chili powder 1/4 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Garlic / Lasun Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Red chili powder 1/4 tsp
Garlic paste 1/2 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, garlic paste. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Sadhi Sev

Time 45 min  
Ingredients
Chickpeas flour /besan 1 cup
Oil 2 tsp
Turmeric powder 1/4 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Shev Press Machine

Method

Take a mixing bowl, add besan, salt, turmeric powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add 1/4 cup water to the mixing bowl. Mix well. Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil.  

Medu Vada Sambar

Time 20 min
Ingredients
Urad daal 1 cup
Chopped green chilies 1/2 tsp
Cumin seeds 1/5 tsp
Very small fresh coconut pieces 1 tsp
Salt to taste
Pinch of asafoetida
Oil for deep fry

Method
Soak urad daal overnight, add salt and make a coarse paste in blender .
To this mixture add cumin seeds, coconut pieces, green chilies, pinch of asafoetida. Mix well.
Heat oil in a pan and drop a spoonfuls of batter or a donut shape and fry till golden brown. Serve hot with sambar.