Rakhi Snacks

Banana Cutlets

Ingredients:
6 Raw bananas
1/4 cup fresh peas, boiled
1/4 cup beet root, boiled and finely chopped
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp. turmeric powder
1 tsp. Amchur
oil to deep fry
1-1/2 cups Breadcrumbs
salt to taste

Method
Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well.

Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

Pakoras

Ingredients
250 grams besan
½ tsp. turmeric
½ tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion, chopped
1 medium sized potato, chopped
1 green chilly chopped.
Salt to taste

Method
Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Drop chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces using a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney.

Potato Samosas Filling

Ingredients
60 grams ghee
1 small onion, chopped
500 grams boiled potatoes, cut into 1 cm cubes
2 green chillies, finely chopped and seeds removed
1 teaspoon garam masala (dried mixture of cinnamon, green cardamom, clove)
Oil for deep frying

Method
To make filling: Melt ghee in a frying pan, saute onion 2 minutes. Add potatoes and chillies, saute 3 minutes. Stir in garam masala, allow to cool. Take walnut-size pieces of dough, roll out on a floured surface, making thin rounds the size of a saucer. Cut in rounds in half, fold each half into a cone shape, seal sides of cone with water and fill with potato mixture. Seal open end with water. Deep fry samosas in moderately hot oil until golden brown, drain on absorbent paper.