Moong dal pakora
Soak yellow moong dal for two hours. Blend it with green chilies, peppercorns, coriander seeds, and salt. Heat oil and drop a spoonful of the mixture, and deep-fry until golden brown
Blend coriander leaves, garlic, green chilies, tamarind, chili powder, sugar, and salt. Mix boiled corn, potatoes, onion, lemon juice,
and the chutney. Garnish with sev and coriander leaves.
and cheese samosas
Make a dough with plain flour and salt. Roll, cut, and join to make a cone. Mix together blanched spinach, salt, green chilies, and grated cheese. Fill the cones and fry.
Mix besan, turmeric, chili powder, salt, asafoetida, and water. Dip raw banana
slices in the batter and deep-fry the pakoras until golden brown. Drain the excess oil and serve hot.
Thinly slice onions and separate into rings. Soak them in ice water for an hour. Mix flour, black pepper, salt, and oregano. Dry the onion slices, coat them in the batter, and deep-fry.