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Monsoon Special
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Barsaat mein tumse mile hum...
[ Chinese spinach pakoda chaat ]
 Ingredients
Spinach leaves - 1 bunch
For the batter:
Besan - 1 cup
Salt to taste
Red chili powder - 1/2 tsp
Soda bi carb - 1/4 tsp
Oil - 1 tbsp
Water as required for making the batter.
Oil for frying the pakodas.
For the topping
Chinese Manchurian sauce - 3 tbsp
Tamarind chutney - 2 tbsp
Chili sauce - 1 tbsp
Chopped coriander leaves - 1 tbsp
Method:
- Clean, wash and pat dry the spinach leaves, prepare the besan batter as per list and dip the spinach leaves in it and deep fry in medium hot oil, until well fried and crisp.
- Drain off excess oil and arrange on a serving plate, just before serving top with the readily available Chinese Manchurian or schezuan sauce, chili and the tamarind or imli chutney and serve.
Maine dil tujhko diya...
[ Masala cheese kachories ]
 Ingredients
For the kachorie dough
Maida - 1 cup
Salt - 1/2 tsp
Ghee - 2 tbsp
Water as required to make the dough
salt to taste
black pepper to taste
For the filling
Grated cheese - 1/4 cup
Chopped onion - 1 small
Chopped tomato - 1 small
Chopped green chili- 1 tsp
Chat masala - 1/2 tsp
Grated cottage cheese - 1/2 cup
Method:
- Prepare the kachorie dough, and leave it to rest.
- Divide into equal portions and keep aside.
- Mix all the ingredients together for the filling.
- Flatten each portion of dough, stuff with the filling and roll up into small kachories.
- Deep fry in medium hot oil until crisp and golden browned
- Remove and drain excess oil serve hot with chutney and sauce.
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