Aloo Tikki

Ingredients:
4 Potato 2 tbsp Bread crumbs 1 tsp Red chilli Powder 1/2 tsp Garam masala powder 1 tsp Corn flour Chopped coriander leaves Oil for Frying Salt to taste

Method:

Boil, skin and mash the potatoes. Add coriander leaves, chilli powder, garam masala powder, corn flour and salt and mix it. Make flat tikkis using small quantity of the mixture and roll it in bread crumbs.

Vegetable Cutlets

Serves about 12 cutlets

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
garlic - 1 small piece
Fennel seeds 2-3
Green chilies 2-3
Coriander leaves little bit
One medium sized onion finely cut

To dip:Take 2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder: Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)

Finely cut all the above said vegetables. Wash & Pressure-cook with little bit of water, turmeric powder &salt.Smash them & keep it aside (if there is any excess waterin the cookedvegetables just drain).Heat one tablespoon of oil.Fry onions till it turns into brown & add the grounded paste.

Just fry for a few seconds.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.Then make them into small balls and dip it in the above said maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

Once everything is over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the tava.

Samosa

For covering:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:

2 potatoes large boiled, peeled, mashed
1 onion finely chopped2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry

For dough:

Make well in the flour.Add oil, salt and little water.Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.Stir fry for a minute, add onion, saute till light brown.Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.Cool. Keep aside.

Make a thin 5" diam. round with some dough.Cut into two halves. Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal third side as above.Make five to six.

Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on racks or kitchen paper.Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.