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C
 
Grated Paneer (cheese) - 1 cup
Onion (chopped) - 1 cup
Maida (Refined Wheat flour) ± 1 cup
Ghee - 1 tbsp
Salt to taste
Oil to deep fry

 
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 É
Mix Grated Paneer, Chopped Onion, little salt.
Keep aside.

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É
Make dough from mixing Maida, little salt, ghee with water
Press it into Chappatis (Divide the dough into equal size balls. Flatten the balls with a presser or roll
into round discs approximately 6 inches in diameterY.
In each chappati keep little stuffing and fold it into triangular shape.
Deep fry in oil.



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C
 
Moong Dal flour(Green Gram) ± 1 cup
Sugar - 1 cup
Ghee ± ½ cup
Nuts(Cashew, Badam) ± A Little
Cardamom(powdered) - 1 tsp

 
Fry the flour till its raw smell goes.
Powder the sugar.
Fry nuts in ghee.
Mix flour, cardamom, nuts, sugar.
Make balls using ghee.

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C
 
Kabul Channa (ChickPea) É 1 cup
Red Chillies É 2
Garlic É 2 cloves
Coconut scraping É 1tbsp
Cumin É ½ tsp
Turmeric Powder É ½ tsp
Mustard É ½ tsp
Corainder Leaves (minced) É 1 tbsp
Curry Leaves É 1 twig
Asafoedita É a pinch
Salt to taste
Oil É 1 tsp

 
Soak Kabul Channa overnight.
Cook with little salt and keep aside.
Grind Red Chillies, Garlic, Coconut, Cumin, Turmeric Powder and 1 tbsp of Cooked Channa.
Heat oil in the frying pan , put mustard, wait till it splutters.
Add Asafetida, Curry leaves, Ground masala, Salt and Cooked Channa.
Mix in medium heat.
Garnish with Corainder leaves and serve.

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C
 
grad Dal(Black Gram) ± 1 cup
Green Chilies ± 4
Black Pepper ± 1 tsp
Ginger ± 1 inch piece
Asafetida ± ½ tsp
Onion ± 1, finely chopped
Curry Leaves ± 2 twigs, finely chopped
Salt to taste
Oil to deep fry

 
Soak grad Dal in water for an hour.
Grind with green chilies, ginger, asafetida, salt into a nice paste.
Add black pepper to the grounded paste and grind it for a minute.
Add chopped onions and curry leaves to the grounded paste.
Now the dough is ready to fry.
Heat oil in a frying pan.
Take a ball of the dough, make it flat round and fry it well.
Have it hot with the coconut chutney.