Snacks

Roast and grind the red chillies, coriander seeds and cummin seeds. Mix them with chaat masala, salt, tamarind juice, chanas and potatoes. Put into a serving bowl and garnish it with coriander leaves, green chillies and onions. Finally serve.

1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.

2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in 1 teaspoon salt and black pepper. Chill mashed potatoes until cold.

3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, black pepper, water and remaining salt to it.

4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat; add vinegar and keep aside to cool.

5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the center and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.

6. Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray.

7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.

For the filling:
1 onion, sliced
1 large potato, peeled and grated
4 nos. baby corn, sliced
1/2 cup peppers, diced (red, yellow or green)
2 tablespoons roasted peanuts, crushed
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1 seasoning cube (vegetarian), optional
1 tablespoon lemon juice
1 tablespoon oil
salt to taste

For the filling:
1. Heat the oil in a non-stick pan, add the onion and potato and saute for 4 to 5 minutes.

2. Add all the other ingredients except the lemon juice and cook for further 2 minutes.

3. Remove from the fire. Add the lemon juice, mix well and keep aside.

How to proceed:
1. Divide the filling into 4 equal portions.

2. Warm the chapatis lightly.

3. Place one portion of the filling at one side of the chapati. Roll up tightly.

4. Repeat for the remaining chapatis and filling.

5. Serve warm with ketchup or chutney.

1. Mix all the ingredients togather( except oil,eggs and bread crumbs) into a smooth batter.

2. Make small balls. dip in egg, roll on bread crumbs and fry till golden brown.

3. Serve hot with ketchup.

Boil potatoes, cut into cubes pieces but not so small, otherwise it will spoil the look of potatoes. Then in a pot heat the oil, put zeera, Kari patta, red chili powder, haldi (too little), imli ka paani, coriander powder and potatoes. Mix it for a while, add salt and tandoori masala, and chicken tikka masala, this will give a fine taste and a good color to your potatoes. Serve it with coriander leaves and chaat massala sprinkle on it.

1. Cut the chicken into cubes.

2. Put in a bowl and add all the above ingredients and mix well. And marinate for 1 hour.

3. Then coat them with breadcumbs. and deep fry them.

4. Serve with frenchfries.