Ingredients

• Petha/Pumpkin 250 gm
• Mixed Flour 250 gm (Kuttu and Chestnut)
• sendha Namak to taste
• Red Chhilly Powder to taste

Method

1. Peel and cut pumpkin slices in square shape.
2. Mix with salt and red chilly powder and leave for some time.
3. Make batter of both flours, add salt,red chilly powder.
4. Dip petha pieces one by one in the batter and deep fry in hot oil till golden in colour.

Ingredients

• Potatoes 250 gm (Boil and mash roughly)
• Kuttu Atta 150 gm
• Chestnut Atta 150 gm
• Green chilly 4-5 finely chopped
• Ajwain 1 tsp
• Sendha Namak to taste
• Lemon Juice 1 tbsp

Method

1. Mix all items except potatoes. Make thick batter.
2. Add potatoes and 2 tsp oil.
3. Fry bhajias in hot oil till golden brown in colour.

Ingredients

• Arbi 1/2 kg (Boil till tender)
• Sawank Rice Flour 4 tbsp (Roast in 1 tsp oil)
• Sendha Namak to taste
• Red Chilly Powder to taste
• Green chilly
• Lemon Juice of 1 lemon
• Oil to fry

Method

1. Peel arbi and deep fry in hot oil till golden in colour.
2. Cut into halves vertically in long shape.
3. Pour lemon juice and 1/2 tsp salt on arbi and toss well.
4. Roast flour with 1 tbsp oil,salt,red chilly powder.
5. Add green chilly and arbi to roasted flour and toss well to cover all arbi slices with flour.

Ingredients

• Potatoes 1/2 kg (Boiled and mashed)
• Sagodana 100 gm (Wash and then soak for 6-7 hours and drain well)
• Green chilly 2 (Finely chopped)
• Sendha Namak to taste
• Groundnuts 1/3 cup (Roast and roughly crushed)
• Curry Leaves 10-12 (broken with hands)
• Ajwain 1/2 sp
• Oil 2 tsp
• Chestnut Flour 2-3 tbsp

Method

1. Mix potatoes, sago, green chilly and groundnuts.
2. Then add ajwain and curry leaves to it.
3. Add salt.
4. Make patties of above mixture and keep aside.
5. Make batter of chestnut atta, salt and ajwain. (Check consistency. Should be like pakoda batter)
6. Dip patties in the above batter and deep fry in hot oil to make bondas.
7. Serve hot with chutney.

Ingredients

• Potatoes 1/2 kg (Boiled and mashed)
• Sagodana 100 gm (Wash and then soak for 6-7 hours and drain well)
• Green chilly 2 Finely chopped)
• Sendha Namak to taste
• Groundnuts 1/3 cup (Roast and roughly crushed)
• Curry Leaves 10-12 (broken with hands)
• Ajwain 1/2 tsp
• Oil 2 tsp

Method

1. Mix potatoes, sago, green chilly and groundnuts.
2. Then add ajwain and curry leaves to it.
3. Add salt.
4. Make patties from above mixture and shallow fry on hot girdle till crispy from both sides.

Serve hot !