CHANA DAL VADA/CHATTAMBADE/KADLE BELE VADA

Ingredients:
Chana Dal/Split Black Gram/Kadale bele - 1.5 Cups
Onion - 1/2
Green Chillies - 4-5 [According to spice level]
Chopped Coriander leaves - 2 Tbsp
Curry leaves - 1 Strand
Grated Ginger - 1 Tbsp
Salt - 1.5 tsp
Ajwain/Carom seeds/om kalu - 1 tsp
Jeera/Cumin Seeds - 1 tsp
hing - a pinch
Rice flour - 1 Tbsp
Note: Finely chopped Sabsige Soppu/Fresh dill leaves can also be added. It is widely used in these vadas because of the flavor they induce.

Method Of Preparation:
Wash Dal well. Soak overnight or at least for 6 hours.
Grind dal into a fine/coarse paste according to your choice without adding much water.
Finely chop onions, green chillies, coriander leaves and curry leaves. Grate ginger. Crush carom and cumin seeds. Add everything together and mix well. Adjust salt and spice level.

Note: I added onions when I was ready to fry the vadas. Onions tend to leave water which will make the batter watery.  I kept mixing the batter before dropping the vadas in oil for each batch.

Keep oil in a pan for frying on High. When its hot, take batter in hand and drop them slowly. Increase the batter amount according to the vada size you want. I got around 34 vadas.
Let the vadas get fried properly and turn brownish. It took around 6-7 minutes for each batch.
Vadas turned out crunchy on the outside and soft inside. They tasted great. Try them.

GOBI/CAULIFLOWER MANCHURIAN

Ingredients:
Gobi Pakora:
Gobi/Cauliflower - 1 Medium head
Oil for Deep frying
Batter:
Corn flour - 1/2 Cup
Maida/APF - 1/2 Cup
Salt - 1 tsp
Chilli powder - 1 tsp
Soy Sauce - 1 Tbsp
Ginger Garlic paste - 1 tsp
Manchurian Masala:
Capsicum - 1 small
Green Chillies - 4
Onion - 1/2
Chopped Garlic cloves - 1 Tbsp
Grated Ginger - 1 tsp
Red cabbage - 1 Cup [Optional]
Chopped Spring Onions - 1 Tbsp [Optional]
Salt - 1/2 tsp to 1 tsp
Oil - 1 Tbsp
Soy Sauce - 1 Tbsp
Masala Sauce - 1 Tbsp
Tomato Puree/Tomato Sauce - 1 Tbsp
Chilli Sauce - 1 tsp [Optional]
Vinegar - 1 tsp
Corn flour /Corn starch - 1 Tbsp diluted with 1/4 Cup water
Brown sugar - 1 tsp

Method Of Preparation:
Gobi Pakora:
Wash and separate cauliflower into florets.

Prepare the batter using water. [Prepare similar to bonda batter. It should be thick enough to coat the florets]

Heat oil in a pan over medium high heat.
Once the oil is hot, dip cauliflower florets in the batter to coat thoroughly and drop in the hot oil.
Deep fry till the florets are well cooked on both sides. Should take around 3-4 minutes for each batch.
Repeat the process. Place the fried florets on tissue to soak up the extra oil.

Manchurian Masala:
Heat oil in a vessel. When its hot, add finely chopped garlic cloves and grated ginger and slit green chillies. Fry for a minute.
Add chopped capsicum and onion. Fry for 5 minutes.
Add Red cabbage and saute for 2-3 minutes.
Add salt and rest of the sauces and diluted corn flour mix, brown sugar.  Mix everything well and let it cook for 3 minutes. The masala will start to thicken.

Add fried cauliflower florets and mix so that all the masala is coated well.
Garnish with finely chopped spring onion. [I didn't]

Enjoy :) 

Check for baked version here

ALOO/POTATO BONDA

Ingredients:
Potato - 2 medium sized
Batter:
Besan/Kadle hittu/Chickpea flour - 1 Cup
Rice flour/Corn flour/Corn starch - 1 Tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Crushed ajwain - 1 tsp
Coriander cumin powder - 1 tsp
Baking soda - a pinch [Optional]

Method Of Preparation:
Roughly peel the skin of Potato. Wash it well.
Cut into 1/4 or 1/2 inch round pieces.
Prepare the bonda batter. 

Note: I have noticed that adding soda will give bondas crunchiness. It tastes too good but makes bondas absorb oil.

Add all the ingredients in a mixing bowl and add 1/4 cup of water and make a paste. Make sure there are no lumps.

Now, add around 1/2 Cup of water and make a thin paste. 

Note: Add water slowly. The thickness should be little thinner than milkshake. It should be thick enough to hold on to the pieces. 

Check for salt and spices. Add more if required. 

Heat oil in a pot for deep-frying.
Dip each piece in bonda batter. Coat well and drop in hot oil carefully. Repeat the same.
Note: Do not over crowd. Less heat and more bondas will absorb oil and won't cook properly.
After a minute or two, turn the bondas around and let them fry for another 2 minutes.

Carefully remove the fried bondas. Place them on a plate lined with tissue to soak up extra oil.
Enjoy. :)

BALEKAYI/PLANTAIN BONDA

Ingredients:
Balekayi/Plaintain - 1 medium sized
Batter:
Besan/Kadle hittu/Chickpea flour - 1 Cup
Rice flour/Corn flour/Corn starch - 1 Tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Crushed ajwain - 1 tsp
Coriander cumin powder - 1 tsp
Baking soda - a pinch [Optional]
hing - a pinch [Optional]
Pepper powder - 1/2 tsp [Optional]


Method Of Preparation:
Roughly scrape the skin of balekayi. Wash it well.
Cut into your desired shape. [Round/Rectangle]. Make sure the pieces are not more than 1/2 inch in thickness.

Soak the pieces in salt water till you are ready to fry them. At least for 15 minutes, this allows them to soak up flavour. 

Prepare the bonda batter. 

Note: Plantains produce gas. I added ajwain and hing b'coz of this reason. You can leave them out. Read Here.

Note: I have noticed that adding soda will give bondas crunchiness. It tastes too good but makes bondas absorb oil.

Add all the ingredients in a mixing bowl and add 1/4 cup of water and make a paste. Make sure there are no lumps.

Now, add 1/2 Cup of water and make a thin paste. 

Note: Add water slowly. The thickness should be little thinner than milkshake. It should be thick enough to hold on to the pieces. Check for salt and spices. Add more if required. 

Heat oil in a pot for deep-frying.

Take out plantain pieces required for one batch from soaked water. Make sure you strain the water off from the pieces.

Dip each piece in bonda batter. Coat well and drop in hot oil carefully. Repeat the same.

Note: Do not over crowd. Less heat and more bondas will absorb oil and won't cook properly.

After a minute or two, turn the bondas around and let them fry for another 2 minutes.

Carefully remove the fried bondas. Place them on a plate lined with tissue to soak up extra oil.

Enjoy. :)

MENASINAKAYI/CHILLI/MIRCHI BONDA

Ingredients:
Bonda Menasinakyi - 2
Batter:
Besan/Kadle hittu/Chickpea flour - 1 Cup
Rice flour/Corn flour/Corn starch - 1 Tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Crushed ajwain - 1 tsp
Coriander cumin powder - 1 tsp
Baking soda - a pinch [Optional]


Method Of Preparation:
Wash chillies well. 

As the chillies were too big, I did not want to deep fry the whole chillies as in traditional way. I chopped them into half inch round pieces to use less oil. You can go ahead and prepare in the usual way.

Prepare the bonda batter. 

Add all the ingredients in a mixing bowl and add 1/4 cup of water and make a paste. Make sure there are no lumps. Now, add around 1/2 Cup of water and make a thin paste. 

Check for salt and spices. Add more if required. 

Note: Add water slowly. The thickness should be little thinner than milkshake. It should be thick enough to hold on to the pieces. 
Note: I have noticed that adding soda will give bondas crunchiness. It tastes too good but makes bondas absorb oil.

Heat oil in a pot for deep-frying.

Dip each chilli piece in bonda batter. Coat well and drop in hot oil carefully. Repeat the same.

Note: Do not over crowd. Less heat and more bondas will absorb oil and won't cook properly.

After a minute or two, turn bondas around and let them fry for another 2 minutes.

Carefully remove the fried bondas. Place them on a plate lined with tissue to soak up extra oil.

Enjoy. :)

Note: Mandakki tindi and menasinakayi bonda combination is very famous in karnataka.
If you ever go to Davanagere or Basavanagudi in Bangalore, don't forget to enjoy this combination.

METHI ONION PAKODAS

Ingredients:
Menthe soppu/Methi leaves - 1/2 bunch
Onion - 1
Green Chillies - 2
Ajwain seeds - 1/2 tsp
Salt - 1/2 tsp
hing/Asafoetida - a pinch
Coriander Cumin powder - 1/2 tsp
Corn Starch/Rice Flour - 1 Tbsp
Besan/Chickpea Flour - 1/2 Cup

Method of Preparation:
Wash and chop Methi Leaves. Chop Onions & Green Chillies. Mix them well. Add Salt and leave aside for 5 -10 mins.
Add rest of the ingredients and mix. Do not add water. If required just sprinkle water.

Heat oil. When the oil is hot, drop pakoda mix and fry till they are golden brown.