8-10 medium sized arvi ke patte
2 cups besan
1 Tea spoon haldi
1 Teaspoon lal mirch
1 Tea spoon garam masala (maharashtrian type) optional
1 Tea spoon dhania powder
2-3 Table spoons of imli pulp
2 Table spoons of gud
Pinch of hing
Salt to taste
Oil for frying



Remove the thick veins of the leaves
Wash and wipe them dry
In a bowl take the besan and add haldi, lal mirch, dhania powder, garam masala, imli pulp, gud. hing and salt.
Add water and mix well to make a thick paste
Place one leaf on a plate, the opposite side(ventral) facing up
Spread the besan paste on the leaf coating a layer
Place another leaf on it, the pointed side opposite to the previous one
Spread a layer of besan paste on this
Similarly put four to five leaves
Now fold on both ends, and start rolling it, apply the paste on every fold.
Similarly make one more role of the other five leaves
Steam these rolls for 30 minutes in a steamer
Allow it to cool
Cut them into pieces and deep fry till golden brown
Serve them as snacks with tea


Aloo Kees


3-4 medium size potatoes
1-2 green chillies
2 tablespoon desi ghee
1 tablespoon jeera
1/2 teaspoon red chilli powder
1/2 cup coarsely ground roasted groundnuts
Coriander and lemon juice for garnishing
Salt to taste


Wash and grate the potatoes.
Wash it in a stainer if non-sticky texture is preferred.
In a bowl, add to the grated potatoes chopped green chillies, red chilli powder, groundnut powder and salt. Mix it well.
Heat ghee in a pan.
Add jeera and let it splutter.
Add potato mixture and mix well.
Cover it and let it cook on low flame.
Garnish with lemon juice and green coriander.
Serve with vrat wala nimbu ka aachar and fresh curd.

Ash Gourd Pakoras


250 grams ash gourd (Petha)

1 cup urad dal

2 green chillies

Pinch of haldi

Pinch of hing

Salt to taste

Oil for frying


Soak urad dal for 3-4 hours.

Grind it into a fine paste along with chillies.

Peel and deseed the ash gourd.

Grate it and squeeze out the water.

Mix it in the urad dal paste.

Add salt, hing and haldi.

Mix it well to make batter.

Heat oil.

Fry round pakoras to a golden brown color.

Serve hot with green chutney or ketchup.

Dahi Pohe


2 cups poha (parched rice)
2 cups fresh curd
2 tablespoon oil
1/2 teaspoon rai
1/2 teaspoon jeera
Pinch of hing
1 finely chopped green chilli
5-6 curry leaves
1/2 tablespoon finely chopped coriander leaves
Salt to taste


Wash poha and drain the water instantly an keep aside for 10 mins.
Add curd and salt in poha and mix.
Heat oil in a small kadahi.
Add rai, jeera, hing and curry leaves.
Pour it on dahi pohe.
Sprinkle coriander leaves and green chillies.
Mix well.
Enjoy as a quick and cool snack.
Great way to beat the heat in summer!

Bhuttya cha Kees


5 Medium sized desiĀ  bhutte(corn)
2 Hari mirch
1/2Tea spoon hing
1/2 Tea spoon rai
1/2 Tea spoon haldi
1 Tea spoon lemon juice
4 Table spoon oil
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste


Grate the bhutta .
Grind this batter in a mixer pot along with hari mirch.
Heat oil in a pan and add rai and hing.
Add the batter,haldi and salt.
Mix well, cover and allow it to cook on low flame.
Add lemon juice and garnish with hara dhania.
Serve hot.



4-5 Boiled and mashed potatoes
2 Table spoons finely chopped onion
1 Table spoon finely chopped cauliflower
1 Table spoon finely chopped carrot
1 Table spoon finely chopped beet root
1 Table spoon finely chopped capsicum
1 Table spoon blanched peas
1 Hari mirch finely chopped
2 Cloves of lahsun (garlic) grated
1/2 Inch piece of adrak (ginger) grated)
2 Tea spoon oil
1 Tea spoon panchforan (equal quantity of saunf, jeera, rai, methi and kalaunji)
1/2 Tea spoon garam masala
Pinch of haldi
Pinch of lal mirch (as per taste)
Salt to taste
Oil for frying


Heat oil in a flat pan.
Add panchforan, onion, lahsun and adrak, fry and then add cauliflower, carrot, hari mirch, peas, capsicum and beet root .
Cover and cook for 2 mins.
Add lal mirch, haldi, garam masala and salt.
Mix well and allow it to cool.
Mix mashed aloo and the above veggies and make pattice.
Roll them in bread crumbs or corn flour.
In a shallow frying or tawa sprinkle oil and fry the pattice till crisp on both sides .
Serve with tomato sauce and green chutney.

Bread Rolls


10-12 slices of bread
8-10 boiled potatoes and mashed
2 Onions finely chopped
2 hari mirch
1/2 inch piece of adrak (ginger)
2 cloves of lahsun (garlic)
Amchur powder (as per taste)
1/2 Tea spoon lal mirch
2 table spoons of finely chopped hara dhania (coriander leaves)
1/2 cup milk
Salt to taste


Coarsely grind hari mirch, adrak and lahsun in a mixer jar.
Add the ground masala, onions, amchur powder, lal mirch and hara dhania to the boiled and mashed potatoes.
Mix well and divide it into 10-12 balls.
Mix milk, 1/2 cup water and pinch of salt in a flat bowl.
Dip and immediately remove the bread slice from this milky water and press it between the palms to remove extra water.
Place a ball of filling in the centre and properly seal it to make an oval shaped roll.
Make ready all the rolls.
Deep fry golden crisp bread rolls.
Serve hot with tomato ketchup and green chutney.