001.

Gobi Manchoori
002. Mushroom manchoori
003. Dokla (Gujarat)
004. Moong dal tukdi
005. Crispy cones
006. Ragada pyaties
007. Sabbakki wada
008. Mushroom fitters
009. Mushroom cutlet
010. Mushroom sauce
011. Mushroom sand-witch
012. Spicy baked mushroom
013. Sabbakki Pudding
014. Kachori
015. Dal batti
017. Gatte ka saag
018. Masala dokla
019. Garimuri masala
020. Potato muruku
021. Corn flour nippattu
022. Paneer makhanwala
023. Rice-maida pastry
024. Methi leaves bonda
025. Noodle samosa
026. Fruit mixed bread wada
027. Mosarina wada
028. Wheat - rava vada
029. Raw banana Wada (Balekayi)
030. Rice-potato puri with peanut sauce
031. Rice Castles
032. Rice rolls
033. Crunchy vadas
034. Noodle wrapped wonders
035. Seeni Sambole
036. Bread Dahi Wada
037. Avarekalu Kodubale
038. Banana Bun
039.Channa Chuda
040. Bread masala puri
01.Gobi Manchoori
Cauli flower – 3 Big Cup
Garlic – 2 pieces
Onion – 1
Ginger – 1 ½ Tsp (Grated)
Coriander – as required
Soya sauce – 3 Tsp
Tomato Sauce – 2 Tbsp
Salt and pepper to taste
Green chilies – 3
For Dough – Maida – ¾ Cup
Corn flour – 2 Tbsp
Soya sauce – 1tsp
Chili sauce – 1 tsp
Ginger-garlic Paste – ½ tsp
Vinegar – 1 tsp
Red colour (Optional)
Soda – 1 pinch
Ajinomoto – 1 pinch (Optional)
Salt to taste, Oil to fry
Method: - Mix all the ingredients for the dough and little water. (Bonda consistency)
Add little salt to the boiling water and add cauli flower. Leave for 1 minute and strain the
water. Splash some cold water over that. Let it cool. Then dip this in the dough and deep fry in
oil.
Put little oil in a pan. Add onion, garlic, green chilies and fry little. Then add Soya, and tomato
sauce, salt pepper powder and sauté for some time. Then add the fried cauli flower and sauté.
Mix corn flour in water and add this. Sauté till it thickens. Season with coriander and chopped
spring onions and serve hot.

02.Mushroom manchoori
Mushroom – ½ cup
Corn flour – 3 tbsp
Salt to taste
Soya sauce – 2tbsp
Ajinomotto – ½ tsp
Oil for frying
Masala – Garlic – 4-5 cloves, Ginger – 1”, Chilies 7 – grind this to fine paste
Method: - Cook the mushroom in salted water. It should be par-boiled.
Add salt, ajinomotto and sauce to the ground paste. Apply this mixture over the mushroom and
leave it for 1 ½ hour. Then spread cornflour over this and deep fry on oil.
03. Dokla (Gujarat)
Kadalebele – 1 cup
Moong dal (Hesaru bele) – 1 cup
Curd – 2 tbsp
Green chilies chopped
Ginger, Salt, sugar – 1 tsp
Soda bicarbonate – ½ tsp
Coconut -3 tbsp
Coriander little – chopped
Method: - soak the dal separately for 2-4 hours. Grind kadalebele coarsely. Add soaked green
gram dal and curds and grind. Add sugar and salt and leave it overnite. Next morning add
chilies, ginger and soda bi corbonate and mix well. Pour that on greased plate and cook in the
cooker for 20 minutes without weight. Pour the seasoning of mustard, curry leaves over this.
Garnish with coriander and coconut and serve with chutni.

04. Moong dal tukdi

Moong dal – 1 cup
Wheat flour – 1 ½ - 2 cup
Salt to taste
Tamarind powder – 1 pinch
Sugar – 2 tbsp
Lime – 1 tbsp
Coconut – ½ cup (grated)
Clove and dalchini powder – 1 tsp
Coriander – ½ cup
Method: - Soak moong dal for 1 hour and grind into a fine paste. Add all the ingredients and
mix well to chapatti dough consistency. Extra wheat flour can be added if needed. Make small
balls and roll that in to chapattis (It should be twice thicker than chapatti)cut into small pieces
and deep fry in oil.

05.Crispy cones
Rice flour – 2 cup
Water – 2 cup
Oam – ½ tsp
Hing – ¼ tsp
Grated coconut – ½ cup
Salt to taste and oil for frying
Method: - boil water with oam, hing and coconut and add flour and mix well. Cook for a while
and remove from fire. Knead well and roll in to small circles. Cut that in to half and make
samosas out of it and deep fry in oil.
06. Ragada pyaties (Maharashtra)
Ragda –
White peas (dried) – 1 cup
Oil – 4 tbsp
Onion – 2 chopped
Garlic – 8 cloves
Ginger – ½”
Green chilies – 4
Turmeric – ½ tsp
Garam masala – 1 tsp
Tomato – 2
Coriander – 3 tbsp
Tamarind to taste
Red chili powder to taste

Pyaties
Boiled potato – 6
Ginger – ½”
Green chilies – 3-4
Red chili powder – to taste
Turmeric – ½ tsp
Coriander – 3 tbsp
Lime juice – 1 tbsp
Salt to taste
Chiroti rawa – 4-5 tsp
Method: - Grind ginger, garlic and green cilies
Soak peas overnight and cook that next morning
Heat oil in a pan and add jeera. Add onion and fry. Then add ginger-garlic paste and sauté. The
add red chili powder, turmeric, garam masala and fry. Add tomato and fry till the oil separates.
Add salt and cooked peas and water and cook till it thickens and remove from fire.
Pyaties
Mash potato. Grind ginger, garlic, green chilies. Mix all this with red chili powder, garam
masala, turmeric, coriander, lime juice and salt. Make small wadas and roll this in chiroti rava
and deep fry in oil and serve with ragada.

08.Sabbakki wada (Maharashtra)

Sabbakki – ½ cup
Rice flour – 2 tbsp
Potato – 4
Green chilies to taste
Ginger – little
Jeera – ½ tsp
Groundnut – ½ cup (fried and powdered)
Coriander – 2 tbsp
Mustard – ½ tsp
Salt and oil for frying
Method: - wash sabbakki and drain water. Spread that on a plate for 1 hour (take care that the
crumps are not formed)
Boil potato and mash that. Add chilies, ginger, salt, jeera, groundnut powder, coriander. Season
with mustard seeds and onion (optional). Make small balls and roll this over sabbakki and deep
fry in oil serve with chutney

09. Mushroom fitters

Mushroom – ¼ kg
Maida – 2 tbsp
Rice flour – 2 tbsp
Oil for frying
Masala- Aneeseeds – ¼ tsp, garlic – 6-7 cloves, ginger – 1”, red chilies – 8, fried gram – ½ tsp,
salt to taste - grind this to fine paste
Method: - Cook mushrooms in a cooker. Add cornflour and maida to the ground paste. Apply
this mixture over the mushroom and leave it for 1 ½ hours. Either it can be deep fried in oil or
baked over tawa.

10. Mushroom cutlet

Mushroom – ½ kg
Potato – 3
Onion – 2
Green Chilies – 2-3
Ginger-garlic paste – ½ tsp
Red chili powder – ½ tsp
Garam masala ¾ tsp
Salt to taste
Dhaniya powder – 1tsp
Bred crumbs – ½ cup
Oil for frying
Method: - cook mushroom and potato. Mash that and keep it aside. Heat oil in a pan. Fry
onion, green chilies, ginger-garlic paste, Add garan masala, chili powder. Sauté till water
evaporates. Add mashed mushroom and potato and fry sometime. Allow it to cool. Add half of
the bread crumbs to this and mix well. Prepare cutlet and fry this on a tawa till it is cooked on
both sides.

11. Mushroom sauce

Milk – 2 cup
Button mushroom – ¼ kg
Maida 2 tbsp
Water ¼ cup
Method :-Boil milk. Mix maida with little water and add this to milk. Cut the mushroom into 4
parts and add this to above mixture. Add salt and season with pepper and chili. Cook till it
becomes thick and allow it to cool

12. Mushroom sand witch

Mushroom – ¼ kg (Cooked)
Onion – 2 (Chopped)
Tomato – 2 (Chopped)
Salt to taste
Bread pieces – 10
Ginger, garlic and chili paste – 2 tsp
Coriander, Curry leaves, pudina – 2tbsp
Method: - Heat oil in a pan. Fry onion, tomato, masala paste till water evaporates. Add cooked
mushroom, salt, coriander, curry leaves and pudina. Keep this mixture in between two slices of
bread and make the sand witch in toaster.

13. Spicy baked mushroom

Mushroom – 100 gm
Bread crumbs – ½ cup
Curds – ½ cup
Salt and pepper to taste
Method: - Add bread crumbs, salt and pepper to curd and mix well. Add chopped mushroom.
Arrange this in baking dish and cook this in the oven in 175 degree and serve with sauce.

14. Sabbakki Pudding (Malasiya)

Sabbakki – 2 cup
Water – 8-10 cup
Dalchinni – 1”
Coconut milk – 2 tbsp
Salt – 1 pinch
Sugar – 250 gm
Water ½ cup
Coconut milk (Thick) – 1 ¼ cup
Salt – 1 pinch
Method:-Boil water with dalchini. Then add sabbakki to this water and stir well. Cook for 10
minutes. Switch off the burner. Close the lid and leave it for some time. It will be cooked.
Drain the water and add 2 tbsp coconut milk and keep it in the fridge till it thickens.
Prepare the sugar syrup and keep it in the fridge. Before serving put the sabbakki in a bowl,
pour sugar syrup over it. Add thick coconut milk and serve.

15. Kachori
Greengram dal – ½ glass
Maida – 175 gm
Red chili, clove – 4-5 each
Dhaniya powder – 1 tsp
Jeera – ¾ tsp
Pepper – to taste
Turmeric, hing – pinch
Salt to taste
Ghee – 2 tbsp
Oil – 1 tbsp
Oil for frying
Chatni – pudina – ½ cup, sugar, salt, tamarind juice, green chilies. Grind this.
Curds – Beat the curds without wate. Add sugar and fried jeera powder.
Method – Soak dal for 3-4 hours.
Fry red chilies, pepper, clove, jeera, dhaniya without oil and powder.
Heat oil and add hing, dal, turmeric, masala powder, salt and cook.
Heat oil in a pan and pour the cooked dal and fry till water evaporates. Cool that and make
small balls.
Mix ghee and maida together for sometime. Add salt and water and knead well. Make small
balls. Keep the dal mixture inside this and cover it. Roll a little and deep fry this in oil and
serve with pudina chatni and curd

16. Dal batti

Wheat flour – 2 cup
Rava – ½ cup
Chiroti rava – ½ cup
Dhaniya powder – 1 ½ sp
Salt to taste, soda 2 pinch
Ghee – 2 tbsp
Gravy – Urad dal – ½ cup (with skin can also be used)
Channa dal - ½ cup
Jeera – ¾ tsp
Red chili powder – to taste
Turmeric – ½ tsp
Green chilies, garam masala powder
Ginger-garlic paste
Sugar – 1 tsp
Method: - Mix flour, rava, salt, dhaniya powder, soda, ghee with water and knead to puri dough
consistency. Make lime sized balls. Arrage this in a vessel and keep it in the cooker. Keep both
the dal in another pan and pressure cook both of this. Remove the balls and cook the dal in
cooker with weight.
Pour little oil over the balls and keep it in the oven till it becomes brown
Heat oil in pan. Add jeera, hing, chili powder, dhaniya powder, ginger- garlic paste, garam
masala, green chili, turmeric and sauté. Add cooked dal and cook for sometime. Add sugar and
salt and cook till it becomes gravy. Serve this with the balls and ghee.

17. Gatte ka saag

Besan – 2 glass
Red chili powder – to taste
Turmeric – ¼ tsp
Soda – ¼ tsp
Salt, oil – 2 tbsp
Gravy – Sour curd – 2 glass
Sugar – ½ tsp
Green chilies – to taste
Hing,
Oil – 1 ½ tsp
Jeera – ½ tsp
Turmeric – ½ tsp
Dhaniya powder – 1 tsp
Salt,
Method: - Mix besan Chili powder, salt, turmeric, soda, oil together with water. Roll it out.
Twist this and cook this in the boiling water for 20 minutes. Then take it out and cool it. Cut
that to 2’ pieces.
Heat oil. Add jeera, hing, green chili, dhaniya powder, turmeric. Add curd, salt and sugar.
Finally add the besan pieces and cook for some time and remove from fire.

18. Masala dokla

Besan – 200 gm
Potato – 2 (Cooked and mashed)
Paneer – 2 spoon
Soda – 1 pinch
Salt to taste
Green chilies – 1-2
Red chili powder and salt to taste
Sour curds – 2 cup
Method: - Add curd and soda to besan . Mix well. leave it for 2 hours. To the mashed potato
add paneer, salt, green chilies, red chili powder and fry. Grease a vessel. Pour the besan
mixture. Spread the potato sabji over this. Pour besan mixture again over this and cook. Cut
and decorate with coriander and serve.

19. Garimuri masala

Besan – 100 gm
Soda – 2 pinch
Om – 1 pinch
Green chilies – 8-10 (Chopped finely)
Tomato – 2-3 (Chopped finely)
Oil for frying, salt to taste
Method: - Add soda, om, salt to besan and knead to chapati consistency. Roll that to chapati.
Cut this lengthwise and deep fry in oil.
Heat oil in pan. Add chili, tomato and sauté. Add salt and cook for 2 minutes. Serve with the
fried suruli.

20. Potato muruku

Potato – 500 gm (boiled and mashed)
Maida – 500 gm
Jeera – 50 gm
Hing – 1 pinch
Salt to taste
Oil for frying
Method: - Sieve maida and tie that in a cloth and steam cook this for 15-20 minutes. Mix the
mashed potato and maida. Add jeera, hing chili powder (Optional) and salt and knead well.
prepare the muruku and deep fry in oil.

21. Corn flour nippattu

Corn flour – 1cup
Om – 2 pinch
Ghee – 4 tbsp
Milk – ½ cup
Salt to taste
Oil for frying
Method: - Mix corn flour, salt, om with milk and knead well. Add ghee and knead again. Cover
this in wet cloth and leave it for ½ hour. Prepare nippattu.

22. Paneer makhanwala

Paneer – 200 gm (cubes)
Onion – 1 cup ((Finely chopped)
Ginger paste – 1 spoon
Garlic paste – ½ spoon
Oil – 3 big spoon
Garam masala – 1 spoon
Salt to taste
Sauce –
Maida – 1 tbsp
Butter – 1 tbsp
Tomato sauce – 5 tbsp
Cream – 2tbsp
Method: - Heat oil in pan. Fry onion, gonger-garlic paste and sauté. Add paneer cubes and
masala. Cook for 5 minutes and keep it aside.
Sauce – Heat butter and fry maida for 1 minute. Add milk and stir still it thickens. Cool it and
add tomato sauce and mix well. Add fried paneer to this sauce. Add cream and coriander and
cook for 5 minutes and serve. Decorate with carrot, capsicum rings.

23. Rice-maida pastry

Maida – 200 gm
Rice – 200 gm (Cooked)
Salt to taste
Red chili powder
Jeera ½ sp
Ginger – 1 “
Green chilies – 2-3
Coriander little, oil for frying
Method: - Add jeera, salt and ghee to maida, knead well and keep it aside. Make
Add all the masala, green chili, coriander to rice and mix well. Roll the maida balls into poori
and keep it aside. Roll the rice balls to poori by applying ghee. Put this poori over the maida
poori and cut that into square shape and deep fry in oil.

24. Methi leaves bonda

Maida – 250 gm
Ghee – 250 gm
Hot water – 2 tbsp
Salt to taste
Om – ½ sp, soda – 1 pinch
Pepper – little
Methi leaves – 2 bunches (Finely chopped)
Green chilies – 4-5 (Finely chopped)
Sesame – 4tbsp
Oil for frying
Method: - Add methi leaves, green chilies, pepper, oil om, soda to maida with hot water. Make
small roud balls and pat it little like wada. Sprinkle sesame over this and press a little. Deep fry
this in oil.

25. Noodle samosa

Maida – 175 gm, Oil – 1 tbsp, Salt to taste
Filling
Cabbage – 1 ½ cup (Finely chopped)
Onion – 2 (Finely chopped)
Carrot – 1 (grated)
Sprouted green gram – ½ cup
Noodles – 1 cup (cooked)
Pudina – 8-10 leaves
Garam masala – ½ sp
Soya sauce – 1 ½ sp
Ghee – 3 tbsp
Oil for frying
Chatni – Ginger 1”
Garlic - 5-6 cloves (fried)
Chili sauce – 2 sp
Tomato sauce – 1 cup
Salt to taste
Method: - Heat oil in pan. Fry onion, cabbage, carrot, green gram and sauté. Once it is ¾ done,
add noodle, pudina, garam masala, soya sauce and salt and cook for some time and keep it
aside.
Add salt and ghee to maida and mix this with lukewarm water. Roll this to poori and cut it in
the centre and give samosa shape. Keep the filling, cover it and deep fry in oil. Serve with
chatni
Chatni – Grind ginger, garlic and mix this with tomato, chili sauce and salt.
(Heat the oil, cool it a little and then fry samosa. Otherwise it will be overdone)

26. Fruit mixed bread wada

Bread – 12 slices
Green gram dal, urad dal – ¼ cup (Soaked & ground)
Red chili powder – ¼ sp
Green chilies – 2-3 (Finely chopped)
Coriander leaves
Hing – 1 pinch
Cucumber – 1
Guava fruit – 2
Banana – 2
Tomato – 2
Apple – 1
Green and blue grapes – 100 gm
Salt to taste, oil for frying
Garam masala – 1 sp
Tamarind powder, red chili powder – ½ sp
Lime juice – 1 small spoon
Method: - Cut bread slices into round shape. Add salt, red chili powder, green chili, coriander
and hing to the ground dal paste. Apply oil on one side of the bread. Spread the dal mixture on
the other side. Put this dal mixture side in the oil and deep fry it. Do the same with all the
slices.
Chop finely all the fruits. Add salt, dry masala, and lime juice and mix well. Make cup shape in
the deep fried bread and fill this fruit mixture and serve.

27. Mosarina wada

Urad dal – ½ cup (Soaked previous day and grind with little salt next day)
Ghee or oil for frying
Curd – 2 cups
Red chili powder – ½ spoon
Jeera powder – 1 spoon (fried and powdered)
Method: -Prepare wada with urad dal paste and soak that in water. Beat the curds and add little
salt. Take out the wada from water and arrange this on a plate with curds. Spread pepper and
jeera powder.

28. Wheat - rava vada

Godi rave – 3 cup
Wheat flour – 1 cup
Green chilies – 20-25 (Finely chopped)
Coriander leaves – 1 bunch (Finely chopped)
Ginger – 1 small piece (Finely chopped)
Salt to taste
Sour curd little
Soda – 1 pinch
Curry leaves
Method: - Fry wheat rava, wheat flour with little ghee. Remove from fire and allow it to cool.
Add coriander, chilies, ginger, curry leaves to rava and mix well with salt, soda and curds.
Don’t add water. Prepare poories and press with the fork and deep fry in oil.

29. Raw banana Wada (Balekayi)

Chiroti rawa – ½ kg
Raw banana – 6
Jeera – ½ tsp
Ajwain – ½ tsp
Hing – little
Corinder – little
Salt to taste
Method: - Grate the raw banana and put it in water. Let all the black comes out. Squeze it and
add 1 sp oil and boil in a cooker. Allow it to cool and add rawa and other masala. Pat a little
and prepare wada and deep fry in oil. (Don’t knead the dough, juct mix it)

30. Rice-potato puri with peanut sauce

Rice flour – 2 cups
Potato – 4 medium sized, boiled and mashed
Salt - 1 tsp
Oil for frying.
Sauce:-
Roasted peanut – 1 cup
Butter – 50 gm
Onion – 1 (Grated/finely chopped)
Garlic – 1-2 cloves
Green chillies – 2 (finely chopped)
Soya leaves – 1 bunch
Slat and lime juice – 1 tsp each
Method: Mix rice flour, salt and mashed potato with warm water and knead well. Keep it aside
for 15 minutes. Divide it into small portion and roll that into poori and deep fry in oil.
Sauce: heat butter, fry onion, garlic and add other ingredients and sauté. Boil till it thickens and
serve this with poori

31. Rice Castles

Cooked rice – 3 cups
Potato – 3 big
Palak – ½ cup boiled and mashed
Tomato puree – ½ cup
White sauce – ½ cup
Ginger-garlic & green chillies paste – 1 tbsp
White sauce –
Butter 1 tbsp
Rice flour – 1 tbsp
Milk – ½ cup
White pepper and salt
Method Heat butter and fry rice flour. Add milk and keep stirring till it thickens. Finally add
salt and pepper.
Mash the rice, Add mashed potato, Salt, chilli-garlic paste.
Spread 1 layer of this in a vessel, then palak paste, rice, tomato paste, rice, white sauce, tomato
paste, grated cheese and press a little. (So that it will get the shape of the vessel) garnish with
tomato. Cut it and serve with mixture of green chillies and vinegar.

32. Rice rolls

Rice flour – ½ cup
Maida – ½ cup
Cooked rice – ½ cup
Rajma – ½ Cup (Boiled)
Soya sauce – 1tbsp
Chilli sauce – 1 tbsp
Capsicum – 1 (Chopped)
Onion – 1 (Chopped)
Oil – 1 tbsp
Tomato – 1
Salt and red chilli powder ½ tsp each
Oil for frying
Method: Mix flour, maida, oil, salt and knead it into soft dough and keep it aside.
Add little turmeric to rice. To make the filling mash rajma a little. Mix rajma, rice, soya and
chilli sauces, capsicum, tomato, salt and chilli powder together.
Divide the dough into 8 equal parts, roll it into poori. Keep the filling inside the poori and roll
it. Deep fry in oil and serve with sauce.

33. Crunchy vadas

Horsegram 2 cups
Bengal gram ¼ cup
Green chilies – 2
Red chilies - 2
Salt to taste
Coconut grating 2 tbsp
Turmeric ¼ tsp
Asafetida a pinch
Onion 1 (chopped optional)
Oil for frying
Method: Soak horsegram and Bengal gram overnight or for 8-10 hours. Drain and grind along
with the rest of the ingredients to a coarse paste without adding water.
Heat the oil, take a lime-sized ball of the paste, flatten slightly and deep fry till crisp. Drain and
serve the vadas hot with any chutney.
Variations: - Same vadas can be used as koftas (soaked in rasam)

34. Noodle wrapped wonders

Cooked noodle strands - 2 cups
Cooked mixed vegetables - 2 cups
Garam masala powder – 1 tbsp
Chopped green coriander 1 tbsp
Grated cheese ½ cup
Maida 2 cups
Salt to taste
Oil for deep frying
Method: In a mixing bowl, put the cooked vegetable. Mix in the masala powder, coriander and
salt. Mash well and make small koftas. Put the maida and cheese in a bowl. Add enough water
to make it a dipping consistency. Now wrap the noodles carefully around the koftas. Heat oil in
a kadai. Dip the noodle-wrapped koftas in the batter and deep fry till golden. Serve hot.

35. Seeni Sambole (Sinhalese Sweet and spicy chutney)

Onion 2
Chili powder, sugar and salt to taste and oil to sauté
Method: Chop the onion and keep aside. Add oil to a frying pan and keep on medium heat.
When the oil is hot, add the chopped onion and sauté until it turns slightly brown. Reduce the
flame, move the oil to one side of the pan and add a little more oil. Add chili powder, salt and
sugar to it mix well. Then mix it with the onion. Remove from heat and put it in a bowl. It
goes well with appam and makes a food spread with half cut buttered buns.

36. Bread Dahi Wada

(Serves 4)
Bread – 6 slices
Curd 1 ½ - 2 cups
Chili powder and jeera powder for garnish (optional)
Salt to taste
Pinch of sugar
Coriander leaves (Chopped) ¼ cup
Sev ¼ - ½ cups
Method: Cut the bread into 4 squares and toast the slices on tawa on low heat. Make sure they
do not burn. After it is brown and little crisp, remove from heat. Churn the curd into medium
consistency and add a little salt and chopped coriander leaves.
Before serving, place a few toasted bread squares in a bowl, top it with the dahi mixture and
sprinkle chili powder, jeera powder and sev. Serve immediately.

37. Avarekalu Kodubale

Rice flour – 2 cup
Maida – 1 cup (Warm it a bit)
Chiroti rawa – ¼ cup
Avarekaalu – 1 cup (Boiled and mashed)
Hing and jeera little
Ground to paste - Ground Nut, Fried gram Coconut – ¼ cup each
Red chillies and salt to taste
Method: Mix all the flour. Add little hot oil. Add jeera, hing, avarekaalu, ground masala and
knead well. Preapare kodubale and deep fry in oil.
Maida crunch
Maida – ¼ kg
Wheat flour – ¼ of the qty of maida
Salt to taste
Green chilies – 4
Ginger – 1”
Jeera – ½ tsp
Oil for frying
Method: Grind ginger, chili and jeera coarsely. Mix the flour and add 1-2 sp of hot oil and mix
well. Add the masala and mix well with salt and water. Leave it for 10 minutes. Then roll it into
chapati and cut into the required shape and deep fry in oil

38. Banana Bun

Maida – ¼ kg
Wheta flour - ¼ of the qty of maida
Sugar – 4 tsp
Salt – 1 tsp
Sour buttermilk – ½ cup
Banana – 1
Soda – 1 pinch
Method: Add sugar, salt and soada to butter milk in a vessel. Mash the banana and add this to
the butter milk and mix well. Mix the flour and add to this and knead well. Cover this and keep
it aside for 8 hours. Make puris (Thicker than puri) and deep fry in oil and serve.

39.Channa Chuda
Kabul channa – ¼ kg
Red chilli powder – 2 sp
Jeera – 1 tsp
Dhaniya – 1 tsp
Tamarind - Lime sized
Jaggery, salt, ground nut, fried grm - little
Coconut pieces, Curry leaves
Method: soak kabuli channa. Press a little so that it will flatten like flakes. Dry this under the
shade for 2-3 hours. Grind all the masala with salt and Heat oil in kadai, add ground nut,
coconut pieces, fried gram and Keep it aside. Deep fry channa flakes in oil. Add curry leaves,
and masala and ground nut seasoning and mix well.
40. Bread masala puri
Bread pieces from ½ pound
Kabuli channa – ¼ kg
Chat masal – 2 tsp
Tamarind – lime sized
Onion – 2 (Finely chopped)
Tomato - 2 (Finely chopped)
Coriander – little
Sev – 100 gm
Method: Soak kabuli channa for 6-7 hours and cook. Heat oil in a kadai, add mustard, jeera and
boiled channa, tomato, salt, tamarind juice and sauté. Add chat masala and cook for 10 minuts.
Add 2-3 glass of water. Remove from fire once it starts boiling.
Deep fry the medium sized bread pieces in oil. Pour channa masala, over that bread pieces,
onion, coriander, sev and serve. Pudina chutney can be added if needed.

40. Maddur wada

Maida- 1 cup
Rice flour – 1 cup
Chiroti rawa – 1 cup
Fried gram powder – 2 tsp
Onion – 3 (chopped finely)
Red chillies – 8
Hot oil – 3 tbsp
Salt to taste
Method: Mix all the ingredients and add hot oil and mix well without wate. Prepare
the wada and deep fry in oil.