Vegetable Bonda

Ingredients:
Potato – 4 Nos
Green peas – ½ cup
Onion - 1 chopped finely
Green chillies - 2 chopped finely
Ginger – a small piece chopped finely
Besan flour - 2½ cupRice flour – ¼ cup cup
Chilli powder – 1 teaspoon
Baking soda – a pinch
Kesar Color – a pinch
Butter – 1 teaspoon
Asafotida powder – ½ teaspoon
Salt – 1 teaspoon
Oil – for deep frying

Method:

Mix besan, rice flour, chilli powder, asafetida,butter, kesar color and salt. Add water little by little and make a thick batter(dosa batter consistency).Pressure cook potato and peel off the skin. Mash well and keep aside. In a kadai put one teaspoon oil. When it is hot add chopped onion, green chillies, ginger and fry well. Add peas and fry for another two minutes then add potato along with red chilli powder, asafotida and salt. Mix well and cool it.

Make lemon size balls. Dip this ball in the batter and drop gently into hot oil. Deep fry till it becomes golden yellow. Serve with any chutney.

Gobi Paratha

Minced cauliflower - 1 cup
Garam masala - 1 tsp
Cumin powder - 1/2 tsp

Dhania powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Amchur powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste

Heat oil, add the jeera and when it starts spluttering, add the minced cauliflower, garam masala, cumin , dhania powder and the chilli powder. Mix well with salt for a few minutes. Now the stuffing is ready.

Now you need to make the dough. You will need 3 cups atta/whole wheat flour, salt and about 1 cup and a little more water. Mix in the salt and add water little by little to to the atta to make a firm dough. Let it rest for about 30 minutes.

take the prepared dough and make lemon size balls. Roll the balls into chapathi. take one chapathi and spread 2 spoons of cauliflower and cover it with another chapathi. paste the ends.Heat tawa and add little oil till the paratha becomes golden brown in color.