Aloo Bonda or Mysore Bajji

Ingredients:

Potatoes 3 big sized 

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon 

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

4. Gently flip them on all sides till they turn golden in color.

5. Serve hot with chutney or ketchup. 

Bread Mixed Vegetable Manchurian

Ingredients:

Bread slices 4

Carrot 2 medium sized

Beans10 to 12

Spring onions 2 medium

Green peas 1 cup

Onions 2 medium sized

Garlic cloves 6

Ginger garlic paste 1½ teaspoon

Red chilli powder 1 teaspoon

Garam masala ½ teaspoon

Potatoes 2 medium sized

Corn flour ½ cup

Curd 2 table spoons

Soya sauce 1 table spoon

Chopped corainder leaves handful

Oil for deep frying

Salt as needed

Preparation:

1. Cut the vegetables into small pieces.

    Cook the potatoes and vegetables.

    Mash the potatoes  and vegetables and mix well. Mash the vegetables. 

    Add bread slices and curd this makes  bread slices soft. Mix well. 

    Add corn flour, red chilli powder, ginger garlic paste, salt and garam masala. 

    Make it into a soft dough.

2. Leave it aside for about a hour it is good if you marinate for 4 to 6 hours. 

    Make them into small balls. Heat a pan add oil for deep frying and gently drop the

    balls when they are cooked on all sides and turn golden brown in color. 
    Keep them aside.

3. Chop onions into small pieces, green chillies length wise, spring onion into 
    circular pieces, garlic into small pieces. 
     Heat a pan and add 2 table spoons of oil after oil is heated add the onions, 
     garlic, spring onions and green chillies. When the onions turn translucent 
     in color. 

     Add soya sauce and mix well. Cook for in low flame for 5 minutes. Add very 
     little salt  and mix well. 

     Add this to the manchurian balls bowl and mix well. 

 4. Garnish with cilantro or chopped coriander leaves.

Khanda bajji or Pakora or Pakodi (Crispy onion pakodi)

The video of Khanda bajji or Gatti Pakodi

Ingredients: Onions 2 big Besan 2 cups Green Chilli 3 or  Red chilli powder 1 teaspoon Curry leaves 1 string  Ginger ½ inch piece Oil for frying Salt as needed Preparation: 1. Take besan in a bowl. Make a paste of curry leaves, green chillies and ginger.  2. Cut onions into long pieces. Mix them well. Add little water spoon by spoon if required the cut onions will release water. Add salt and mix well. The batter should be thick. If  it is thin add besan to it. 3. Heat a pan after oil and after oil is heated add little batter to the oil and fry them. 4. After they are uniformly fried and turn to golden color.  Put them on a tissue paper, the extra oil will be absorbed by tissue paper.  Serve with chutney or ketchup.

Mixture

Mixture is a traditional snack recipe. The mixture is commonly seen in many of the South Indian households. Mixture is very crispy. 

Ingredients for making mixture:

Boondi 3 cups

Peanuts or Ground nuts 1 cup
Poha or Attukulu 1 cup

Roasted chana dal or Dalia 1 cup

Dried Curry leaves 15 string

Red chilli powder 2 teaspoons

(adjust accordingly)

Oil for deep frying

Salt as needed

Preparation for making this mixture:

1. Click this link for the preparation of boondi. 

2. Heat a deep pan and add oil to it. Add roasted chana dal and then they are roasted , using a holes spatula, transfer them on a tissue paper.

3. Now add peanuts and when they slightly change the color transfer the roasted peanuts using a holed spatula on a tissue paper.

4. Repeat the same for the poha.

5. Mix all the three and add boondi to it.

6. Add salt and red chili powder and mix well.

7. Crush the curry leaves and add the crushed leaves to the mixture.