BANANA ROLLS WITH SWEET AND SOUR CURD DIP

Ingredients (Serves: 4)

Raw banana: 4 (boiled )

Potatoes: 2 medium sized (boiled)

Gram flour / besan: ½ cup or sufficient for binding

Chopped coriander: 2-3 tsp

Chopped green chilies: 4-5

Chopped ginger: 1 tsp

Chat masala: 1 tsp

Carom seeds: ½ tsp

Maida: 4 tsp

Salt to taste

Oil for frying

Curd dip ingredients:

Hung curd: 1 cup

Sugar: 1- 2 tsp

Red chilly powder: ½ tsp

Roasted cumin powder: ½ tsp

Salt to taste

Method:

1.      In a mixing bowl, add banana and potatoes, and mash the properly.

2.      Add besan and the other ingredients except maida in the bowl and mix well.

3.      Add per salt as per the taste.

4.      Now take maida in a separate bowl and add double the quantity of water and mix well.

5.      Make small balls of the banana mixture and give them the shape of oval rolls.

6.      Heat oil in a pan.

7.      Dip the rolls in liquid maida, one by one and put in the oil for frying.

8.      Fry on medium flame.

9.      Once fried put them on the paper napkin.

10.  Plate them on a serving plate and serve with curd dip.

Curd dip preparation:

1.      Take curd in a mixing bowl and add all the ingredients in the curd.

2.      Mix well.

3.      Pour in a serving bowl to be used as an accompaniment with banana rolls.

GREEN CHICK PEAS BHAJIYA / HARA CHANA BHAJIYA

Ingredients (Serves: 4)

Bengal green gram / Green chick peas / Hara chana: 250 gms

Gram flour / Besan: 250 gms

Onions: 300 gms sliced

Green onion leaves: 250 gms

Coriander leaves; 250 gms

Ginger garlic paste: 50 gms

Red chilly powder: 1 tsp

Garam masala: 1 tsp

Roasted Cumin powder: 1 tsp

Salt to taste

Oil for frying

Chutney ingredients:

Coriander: 50 gms

Curry leaves: 50 gms

Tamarind pulp: 2 ½ tsp

Roasted cumin seeds: 1 tsp

Green chillies: 6-7

Sugar: 1 tsp

Salt to taste

Method:

1.      Wash the chana properly and grind into a coarse paste.

2.      To the paste add gram flour, onions, onions leaves, chopped coriander, ginger garlic paste, red chilly powder, garam masala, cumin powder, and salt as per the taste and mix well.

3.      Heat oil for frying.

4.      Start dropping pakoras in the oil and fry till golden brown.

5.      Drain them on paper napkin and plate them for serving.

Chutney preparation:

Grind all the ingredients mentioned as the ingredients for chutney and transfer the contents in a bowl for serving.

MANGODI (GREEN GRAM BHAJIYA)

Ingredients ( Serves: 4)

Greem gram: 500gms soaked in water overnight

Onions: 300 gms sliced

Green onion leaves: 250 gms finely chopped

Coriander leaves: 250 gms finely chopped

Ginger garlic paste: 50 gms

Green peas: 250 gms

Green chillies: 8-10 finely chopped

Roasted Cumin powder: 1 ½ tsp

Garam masala: 1tsp

Oil for frying

Salt to taste

Chutney ingredients:

Tomatoes: 2 medium sized

Coriander leaves: 50 gms

Ginger: 10 gms

Garlic: 10 gms

Green chillies: 6-7

Salt to taste

Method:

1.      Wash the green gram properly, and grind into a coarse mixture.

2.      To the above paste add onions, onion leaves, greeen peas, coriander leaves, green chillies, ginger garlic paste, garam masla, cumin powder, salt and mix well.

3.      Heat oil in a frying pan.

4.      Start dropping pakoras or round balls of the above mixture in the oil.

5.      Deep fry till golden brown, drain them on a paper napkin.

6.      Plate them on a serving tray.

Chutney preparation:

Grind all the ingredients mentioned for the chutney in a grinder and the transfer the contents in a serving bowl.