Punjabi Samosa

It is another month for our potluck party new girls are joined, Ramya and Sowmya,  let us welcome them and I am sure they will enjoy the party.

Today I am posting Punjabi Samosa. I took many efforts to get this in a proper way. I was asking many girls and posted in many forum to get exact samosa, after listening and experimenting . I got very nice samosa, just like restaurant samosa. I am delighted and decided to post this recipe for Potluck Party. So let us see how to make Punjabi Samosa.

For Dough:

All Purpose Flour – 11/2 cup 

Carom Seeds (Ajwain) – 1 tsp

Oil- 3 tbsp

Sal to taste

Water as needed

For Filling:

Potato – 3 big (boiled & mashed)

Frozen Peas - 1/2  cup 

Cumin Seeds - 1 tsp

Cumin Powder – 1 tsp

Coriander Powder - 1 tsp

Chilli powder - 1 tsp

Turmeric Powder - 1 tsp

Ginger & Garlic paste – 1 tbsp 

Onion – 1 chopped

Green Chilli – 1 finely chopped

Garam masala powder -2 tsp

Chat masala powder – 2 tsp

Coriander leaves for garnish

Oil- 1 tbsp

Salt to taste

Punjabi Samosa

Method:

First of all make the dough. Take flour, ajwain, oil, salt in a bowl and mix well. Pour in water and knead into a stiff dough. Keep kneading it for 5-10 mins till to get nice dough. Cover with a muslin cloth and leave it rest for 30 mins.

Now let us make the filling. Heat oil in a wok. Add cumin seeds and sauté well. Add ginger-garlic paste, green chilli, onions, salt and saute till translucent colour.Add peas and remaining other spice powders and mix well.Add in mashed potatoes and mix well. Garnish with coriander leaves and leave it to cool down.

Once it is coll down, knead dough to become soft and divide in equal portion. This is just needed each ball will have equal portion of dough. Otherwise last ball may be small. It is just a tip.

Take a ball and roll in a thin circular way.Make two semi circle . Take one semicircle.Keep spoonful potato curry in the center. Fold one edge of circle to the center and do the same for  another edge and seal with water paste.

Now take samosa in the hand and try to fold bottom of samosa in the center and then make it in sitting position. and keep aside.

Do same procedure for remaining doughs. Cover the samosas with cloth

Once it is done, let us heat the oil.

Oil should be medium heat and put samosas to fry. Don't make crowd in the wok. otherwise samosas will not cook evenly.

This may take 5-7 mins. Because it is most important for samosas to cook in medium heat to get nice crispness.

Once it is done, remove from wok and put onto kitchen towel.

Samosas are ready to serve , you can serve with ketchup or sweet tamarind chutney.

Punjabi Samosa

 I am linking this to Potluck Party Cyber Style

Garlic Cheesy Bread

Initially I was not aware of use of baguette. Whenever I used to go to supermarket, I used to see Baguette at the Bread section and
was thinking what do the people do with this such a big bread. But when I was discussing with my one of the friend, and she told me
the real use of this bread and I bought at home and made garlic bread and trust me it came out very perfectly.

It is very easy and less time consuming procedure.

Ingredients :

1 Baguette
5 tbsp Readymade Garlic Butter
100gm Grated White Cheddar (Mozzarella)
2 tbsp parsley,basil finely chopped
2 tbsp Tomato Ketchup

Method :

Preheat the oven at 200 deg Cel, without fan settings. for 15 mins.
Meanwhile,cut the Baguette in half horizontally. Cut the bread into small pieces
in desire shape and size.
Apply garlic butter on it. (If you dont have garlic butter , you can mix finely chopped garlic
in the butter) and apply chopped herbs.
Then spread cheese on the top and decorate with tomato ketch up.
Put the bread in the oven. keep it for 10 mins. But keep watch on it continuosly.
If you observered that cheese is meting and colour is also changing,then take them out from oven.
and Serve hot with tomato ketch up & salad or soup.

Dry Vegetables Manchurian

Dry manchurians.. Ummm Yummy !!
If I go to any restaurent in India, my first menu is always on plate is Dry Manchurian.
My biggest weak point. :) But since when I shiffted to Ireland, I never find this menu on list.
Was very disapponited initially. But slowly control my mind and used to wait for India visit for
Dry Manchurian.

I am very much failure in making dry manchurian. Because if you missed any step or
do something wrong, the whole taste get spoilled.

It was Euro Final 2012 and I wanted to have something interesting while enjoying
match.

So i thought , why cant I make manchurian for trial again and let us see how it comes.
You will see the photo below the recipes and put your comment what do you feel. :)
Ingredients:

For Balls

1/2 cup All Purpose Flour
2 tbsp corn flour
1 tbsp rice flour
1 tsb Ginger-Garlic-Green chilies paste (GGG paste)
1/4 tsp Soy Sauce
1/2 tsp Black pepper Powder
1 tsp Vinegar (optional)
Salt to taste
1/2 Cup finely chopped Spring onions.
1/2 cup grated Carots
1/2 cup grated Cabbage
1/2 cup finely chopped capsicum (You can use any colour one)
1/2 Cup finely Chopped fresh beans
Oil for frying

For Sauce

1/4 cup spring onions, finely chopped
1 tsp finely minced garlic
1 tbsp Long threaded cut ginger
2 finely chopped green chillis/ You can cut vertical into 4 pieces
1 tsps soya sauce
1/2 tbsp chilli sauce
1 tsp vinegar
2 tbsps tomato sauce
1 tsp brown sugar
salt as required
1 tbsp Oil
2 tbsps finely chopped coriander leaves and spring oinion and green chilies.

Method :

Keep your pan to heat the oil for frying.
In a mixing bowl, take 2 tsspoon of All purpose flour.
(Keep remaining powder aside. This can be use for dusting the balls.)
Combine it with cornflour,riceflour,salt,GGG Paste, pepper powder,soy sauce,
all mixed vegetables. Mix well. If mixture started loosing water add more flour which one
you like. Prefer all purpose flour.
Start making small balls and roll/dust it in all purpose flour.
Place each ball into hot oil. Reduce the heat and deep fry till inside.
Put toothpick in the ball and check if it comes plain. If it comes sticky.
this means, balls still need to cook well. Sometimes outer skin get fry immediately and
inner remain uncook. To avoid this,
keep proper temperature so that it will not burn outside cover and will cook inside well.
Once cook well, remove and keep it on kitchen towel to absorb oil. Fry all remaining balls.

Take another frying pan, put oil in it. Once it hot, add garlic,
chopped spring onion, green chilies,all sauces, vinegar,sugar,salt, black pepper (if needed)
mex well. (If you want wet Manchurian, you can add corn flour mixed water . Still well still
sauce get thick.)
Add fried balls and saute well so that all balls get covered by sauce.
If you want more sauce, you add tomato sauce again. But it is totally upto you.
Once done, garnish with spring onion,coriander leaves and green chilies and ginger thread
and serve hot with desire sauce.

Happy Cooking .!!

Khasta Kachori

Readers, I got another chance to make my new recipe on rainy day. Garam-garam(hot-hot) Kachori and Coffee/Chai ki Pyaali ( cup of tea/coffee) Autumn is on the way  and I would like to share my recipe with you. The procedure is totally common and anybody can make easily. just to have patience to make :)

Ingredients

For The Dough
1 cup Self raising flour
2 Tbsp melted Butter/Oil
1/2 tsp salt
1/2 tsp carom seeds (Ajwain)
1 Cup Luke warm water for kneeding
oil for deep-frying

For The Filling
1/2 cup Split yellow gram
1 tsp Cumin seeds
1/4 tsp Asafoetida
1/2 tsp Ginger-garlic paste
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tbsp Dried Mango powder
2 tbsp Bengal gram flour
2 tbsp oil
salt to taste

Serves 2-3

Method
First of all , we will see the procedure how to make dough.
How to make dough
Sieve the flour ,salt in mixing ball .Pour melted Butter/Oil and knead into a semi hard dough using luke warm water.
Keep the dough aside covered under a wet muslin cloth for 15-20 mins.

How to make filling Mixture
Soak moong dal for 4-5 hours.Drain the dal. Remove extra water from dal by spreading on cloth.
Heat the oil in a pan and add the cumin seeds and asafoetida.
When the seeds crackle, moong dal and sauté for a few seconds.
Add the ginger-garlic paste, chilli powder,termeric powder, garam masala, Mango powder, gram flour and salt .
and Soute for 5 to 7 minutes till the masalas are cooked. Once it is cooked, keep aside to cool down.

Make a small ball of dough and roll out ball into small circle.
Place one tbspoon of the filling mixture in the centre of the rolled dough circle.Fold the circle and
Seal the ends tightly and remove any excess dough.
Gently press the dough to become flat using palms.
Take care of kachori that the filling does not come out. Otherwise, while frying, it will come out and will spread in the oil.

Repeat the same procedure for remaining dough to make kachoris. When doing other kachoris,cover your prepared kachoris under muslin cloth.
Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides.
The kachoris will puff up like puris. If the crust is very think , it takes time to fry and needs to be cooked on the inside also.
Be careful at this point.

Once it is done, serve with pudina chutney or tamarind chutney or Tomato Ketchup.

Paneer Pakoda

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

Method:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Paneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms(optional, basically I do not prefered :))
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

Method:

Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Moong Ke Pakode

Ingredients:

½ cup Yellow split gram lentil (Moong Dal Split)
4-5 Green chilies
¼ cup chopped Cilantro/coriander leaves
1 tsp Garlic Paste
½ tsp Cumin seeds
¼ tsp Asafoetida Powder
½ tsp Turmeric Powder
1 tsp cumin Powder
½ tsp Black Salt
½ tsp Dry Mango Powder
Salt to taste
Oil for deep frying

Method:

1) Soak Moong dal(lentil) atleast for 3-4 hours. Grind Dal with 1 green chili without adding water.
2) Put ground dal(lentil) into mixing bowl. Add chopped green chilies, Garlic paste, chopped coriander/cilantro, Cumin seeds, Asafoetida powder, Turmeric Powder, Black Pepper powder and salt to taste. Mix well.
3) Heat oil for deep frying. Once oil become hot, add one tb spoon oil into mixed dal.Keep flame on medium. Drop small balls of dal mixture to heated oil. Deep fry till golden brown. Before serving, sprinkle some dry mango powder,black salt , cumin powder on pakodas once ready to serve.

Serve hot with tamarind Chutney or Green chutney.

Vegetable Cutlets

Ingredients:

Mashed potatoes 2 cups
Boiled green peas 1/2 cup
Chopped onions 1/2 cup
Chopped green chilli 2
Bread slices 4
Bread crumbs 1 cup
Red chilli powder 1 tsp.
Garam masala powder 1 tsp.
Turmeric powder 1/4 tsp.
Salt to taste
Vegetable oil as required

Method:

Mix mashed potatoes, green peas, chopped onions, chopped green chilli, red chilli powder, garam masala, turmeric powder and salt.
Soak the bread in water and squeeze all the water by pressing bread between the palms.
Mix bread and potato mixture and knead to make a smooth dough.
Take small quantity of this mixture and make ball form.Then flatten it on a smooth surface in a square shape.Cut into two (triangular) parts , each half should be about 1-2 cm thick.
When you are done with the potato mixture, roll each of the cutlet in bread crumbs.
Heat oil in a kadhai / deep frying pan.
Deep fry the cutlets until golden brown.

Serve hot with bread and tomato sauce. (Optional- Cut the bread slices of same shape as the cutlet. Then place the cutlet between the bread slices and serve with ketchup)

Paneer Sandwich

Ingredients:

1 White Bread packet
1/2 cup grated Paneer
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method:

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Samosa

Ingredients:
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala (Mixed spices powder)
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

Method:


For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with green chutney, tamarind chutney.

Instant Khaman Dhokla

This recipe involves light and fluffy steamed cubes of dhokala, seasoned with mustard seeds and red chili.

Ingredients:

Gram Flour 1 cup
Lemon juice 1 tbsp.
Sugar 1 tsp.
Soda / fruit salt 1/2 tsp.
Yogurt (curd) 1 tbsp.
Ginger paste 1/2 tsp.
Turmeric powder 1/2 tsp.
Sesame seeds 1/2 tsp.
Mustard seeds 1/2 tsp.
Coconut powder 1 tbsp.
Chopped green coriander leaves 2 tbsp.
Curry leaves 1 tbsp.
Thinly sliced green chilli 2
Salt to taste
Vegetable oil 3 tbsp.

Method:

Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder.

Serve hot with green chutney or coconut chutney.

Paneer Pakora

Ingredients:

Paneer 200 grams
Gram flour 1 cup
Red chilli powder 1/2 tsp.
Cumin powder (Roasted) 1/2 tsp.
Garam masala powder 1/2 tsp.
Chopped coriander leaves 2 tbsp.
Salt to taste
Vegetable oil as required
Green chutney 1/2 cup

Method:

Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
Add little water and beat the mixture to form a thick and smooth batter.
Cut paneer into medium size thick square shape pieces. Remove a small portion of paneer from the centre top and fill it with green chutney.
Heat oil in a kadhai / deep frying pan.
Dip the paneer pieces carefully (so that green chutney dosen't come out) into the batter and deep fry on medium heat until golden brown.

Serve hot with any chutney.

Aloo Bonda

Aloo Bonda is all time favorate for me. We can eat as wada-pav :). The procedure is simple and easy to cook. Just need patience to fry.

Ingredients:

Boiled & mashed potatoes 2 cups
Gram flour 1 cup
green peas 1/2 cup
Chopped onions 1/2 cup
Chopped green chilli 1
Red chilli powder 1 tsp.
Turmeric powder 1/4 tsp.
Vegetable oil as required
Salt to taste

Method:

Make dry curry of smashed potatoes. make it cool.
Make small balls of it.
Mix gram flour, red chilli powder, turmeric powder and salt.
Add enough water to make a thick batter.
Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil)
Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
Serve hot with tamarind chutney or green chutney. If you want to eat as wada-pav, can eat with fry green chili and dry peanut chutney.

Dosa Batter

Dosa batter is very easy and can be store in freeze for days so that we can make dosa whenever we feel.
Ingredients :

For dosa Batter :
Long grain rice 1.5 Cup
Urad dal 1/2 Cup
Pohe 1/2 Cup
Methi 3/4 tsp
Baking soda 2 pinch

Serves : 2

Procedure :
First of all, soak methi,rice and dal together for 4-5 hrs . Soak pohe in a seperate bowl.
Grind all together ,add baking soda and keep it for another 10 hrs.
Make a dosa on griddle using one spoonful ladle.

Note : If you feel griddle becomes hot, sprinkle water on it.
The tip to spread oil on griddle on equal ration, use oinion cutted in round shape . Fix Fork tip into it and mov when we put oil on it.

Misal Pav

Oh my my..Misal Pav..reminds me my old golden days of Pune, where we used to eat misal pav in the restuarant or some times in dhaba.. Even my hubby wanted to recollect his college days, he asked me to do misal pav today.As it was my first experiance to make it, I took help of my mommy and I asked her few tips.By keeping those tips in mind, I made curry of my own way with little bit changes.
For this , we need to make seperate gravy or it can be called as Kut in marathi, rassam in south.

Ingredients :
Mataki (Moth) sprouted 1 Cup
Turmeric 1 tsp
Asafetida 1 pinch
Garam masala 1 tsp

For Rassum/Gravy/Kut :

Black pepper 2 tsp
Dalchini 1-2 small pieces
shah Jeera 1 tsp
Coriander powder/Seeds 2 tsp
Jeera powder 1 tsp
Garlic flakes 6-7
Ginger 1 inch
Bay leaves 1-2 small
Red Chili whole 1-2
Tamarind pulp 1-2 tsp
Asafetida 1 pinch
Turmeric 1 tsp
Tomato chopped 1
Oinion chopped 1
Grated coconut 1/2 Cup

For garnish :
Onion chopped 1
Tomato chopped 1
Farsan or Chiwda 2 Cup
Shev 2 Cup
Coriander leaves fine chopped 1/2 cup

Serving : 2

Procedure :
First of all, we need to soak the mataki for 12 hrs . To sprout tie it in cloth.
If you get ready made then well and fine.
Cook it in a cooker for 2 whistle And remove immediately so that it should not spoil in paste.
Meantime you can grind black pepper, dalchini,jeera,shah jeera,corinader seeds,red chili whole, garlic, giinger in a fine/course powder.
To do paste,take a vessel, add oil. Once it heated, add above powder and fry well. It will leave nice colour then add oinion, tomato. Let it cook well. Then add grated coconut. Mix well and remove from flame and let it cool. Then grind it in a fine paste by adding little water.
To make Usal,take wok . Add oil . Once it is heated, add musturd seeds. Let is spatter. Then add Asafetida, turmeric. Then add mataki in it and mix well. Put garam masala and salt. Add few water. and let is cook. If you want to add pototoes , you can add boiled or fried one. But it is totally optional.

For gravy,take a vessel, add oil .Then add asafetida,turmeric and red chili powder.You can increase/reduce measuremnt for chili powder according taste. then add grinded paste. Mix well. Add 300 ml water and salt in it and add tamarind pulp.and let it boil for 5 mins.

Now both Usal and gravy is ready. To serve misal,
take one spoonful usal in flat bowl.Then add farsan/chiwda.Then add tomotoes,oinion chopped
Then add gravy on it. and garnish with shev and corinder leaves and spinkle few drops of lemon juice.
Misal is ready to eat with bread slices or pav. Ummm. yummy...!! ;)

Note : You can toast bread for 1 min in toaster or you can eat without toasting.
You can dip slices in curry or we can eat separately like roti .;)

Kachori

Ingredients:

Dough-
1 cup Self raising flour (maida)
A pinch of salt,
2 tbsp ghee,
Water.
Filling-
1/4 cup split moong dal,(dhuli moong dal), soaked in water for 2-3 hours
1 tsp jeera(cumin seeds),
1 tsp saunf(fennel seeds),
¼ tsp asafoetida,
1/4 tsp finely chopped green chillies,
1/4 tsp ginger paste,
1/2 tsp chilli powder,
1/2 tsp garam masala,
1 tsp amchur (dry mango powder),
1 tbsp gramflour,
2 tbsp oil,
Salt to taste.
Other-
Oil for deep frying
For garnishing-
1 cup yoghurt, well beaten, Sweet tamarind chutney, Jeera powder, Chopped coriander leaves, Sev or savoury.


Procedure :
Dough-
In a mixing bowl, mix all the ingredients for the dough and add water as needed to knead a firm dough. Knead the dough well for 10 minutes Make 6 equal size balls and keep it aside, under a wet muslin cloth.
Filling-
Boil the moong dal for 10 mins . Cool and drain.
Heat some oil in a pan, add jeera and saunf. When the they splutter add asafoetida and put the cooked moong dal and fry for a minute. To this add remaining ingredients for filling and mix well. Fry for 5 minutes till all the filling is cooked and dried. Remove from flame and divide it into 6 equal portions.

To make Kachoris-

Roll each ball of the dough into a small puri(circle of around 2" diameter). Place one portion of filling in the center and slowly cover the filling with the puri by bringing together the edges. Close and seal properly by pinching the dough together so that the filling does not spill out. Remove any excess dough and press the kachori to flatten it a bit, to get the shape of a kachori. Prepare all the kachoris similarly. In a kadhai, heat oil for deep frying on a medium high flame. Then reduce the flame to low and drop kachoris 1 or 2 at a time and fry them on low flame at a golden brown color by flipping them on both sides. Transfer to a seving plate. Make a hole in the center of the kachori, put some yoghurt, sweet tamarind chutney, jeera powder, coriander leaves and sev.

Bakarvadi

Ingredients:

For cover:
3 cups plain flour (maida)
1/2 cup gram flour
1/4 tsp Baking powder
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tbsp. each sesame and khuskhus and coriander seeds
1 tsp each of Fennel seeds, Ajwain,cumin seeds
2 tbsp dry coconut grated
1 tsp. ginger grated
1 tsp. garlic grated
1 very small onion
1 1/2 tsp. sugar
1 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Procedure :

For cover:

Mix flours, salt, oil, soda, mix well. add little water, and knead into a stiff dough.
Cover with a wet muslin cloth.

For filling:

Roast sesame and khuskhus seeds lightly.
Grind fennel ,ajwain and coriander seeds together.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add finely minced onions until and fry untill reddish
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well and then add to the blender.Grind to a smooth powder,keep aside.

Procedure :

Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
Seal the edges with a little water.Then cut into 3 cm. long pieces and deep fry in hot oil till brown and
crisp. Remove from oil and store in an airtight container.

Note : If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Chiwada

Ingredients:

8 cups Thin Pohe (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts (optional)
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
1 tsp Turmeric Powder
1 tsp Chili Powder
½ tsp Mustard Seeds
½ tsp Cumin Seeds
½ tsp Fennel Seeds(Sauf)
½ tsp Asafoetida
1/2 cup thin slices of Dry Coconut
5 chopped garlic flakes
1 tsp Amchoor Powder
Salt and sugar to taste
Utentils : Big pan

Method:

To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will burn. Also, Dry roast Murmura by adding few drops of oil and turmeric . Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts. dry coconut and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl. In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves,garlic flakes. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix well. be careful Poha should not burn at the bottom of pan. Turn off heat, add salt and sugar and mix well. Keep the pan half covered.
Chiwada is ready. Once Chiwada is cool down store it in airtight container.