PREPARATION

1. In a bowl, add 220 grams split bengal gram, 500 milliliters water and soak for 2 - 3 hours.

2. Transfer this into a blender, add 1 dry red chili, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds and blend it into a paste.

3. Transfer this into a mixing bowl, add 100 grams onions, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 1/2 tablespoons curry leaves, 2 tablespoons coriander, 1 teaspoon salt, 1/4 teaspoon asafoetida and mix all the ingredients well.

4. Take some mixture in your hands and shape it into a tikki.

5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

6. Drain it on an absorbent paper.

7. Serve hot with ketchup.

Cabbage Vada

Servings - 2 - 3

INGREDIENTS

Split bengal gram - 170 grams

Water - 500 milliliters

Cabbage - 230 grams

Soaked split bengal gram - 70 grams

Ginger garlic paste - 1 teaspoon

Green chili - 1 teaspoon

Coriander - 8 grams

Garam masala - 1 teaspoon

Red chili - 1/4 teaspoon

Rice flour - 2 tablespoons

Salt - 1/2 teaspoon

Oil - for greasing

Oil - for frying