Bhada (Bhalla) Reciepe:

Urad Daal

Ingredients:

Urad daal:                                   1 Cup
Salt:                                             to taste
Oil:                                              to fry

Preparation:

• Clean, wash and soak the daal overnight.
• Grind it into smooth paste. (make sure the paste remain thick)
• Add salt to taste.
• Heat oil in a pan and drop spoonfuls of batter and fry till its color turns golden brown.
• Take the hot Bhada (Bhalla) and put in cold water for 2-3 minutes.



Bhalla

• Now Take them out of water and squeeze the water and keep aside. 

SAMOSA (VEGETABLE)

For Cover:

Flour (Maida):                           1 cup

Oil                                             2tbsp

Salt                                            Little

Ajwain                                      1/4th tsp

Water for Kneading dough

For Stuffing:

Potatoes (boiled, peeled & mashed)                             4-5 Nos

Green Chilies (finely chopped)                                      1-2 Nos

Ginger (crushed)                                                           1/2tsp

coriander finely chopped                                               1tbsp

Garam masala                                                               1/2tsp

Salt                                                                               to taste

Red chili powder                                                           to taste

Dry Mango powder( Amchur)                                      1/2 tsp. 

PREPARATION: 

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry spices (i.e salt, chili powder, mango powder, garam masala) and green chillies, ginger and Mix well.
• Add coriander and keep aside.

Process:

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney and dahi chutney with salad of onion, cabbage etc.