Mumbai,01.10.20-Food is may be the only universal thing that really has the power to bring families and people together. When I was a little kid, I used to help my mother in the kitchen. She would always make my favourite dishes. Watching her cooking and due to her blessings, I sharpened myself to try out new and exciting recipes. With time Cooking has become a passion for me. Cooking for me is an art full of creativity, where you explore your kitchen, mix your imagination and innovation with a twist to put together a delicious meal. I am Madhulika Vatsal presenting for you all some very amazing, delicious,yet very simple and easy recipes to win a lot of praise and make you feel overjoyed, proud and accomplished. So let's start cooking!!

Surti Plaza


For dough -

1 cup maida

1tsp salt

2 tbsp oil

For stuffing -

1 cup fresh and boiled green peas

1 boiled and mashed potatoes

1 chopped green chilli

1tsp red chilli powder

1/2 tsp garam masala

1/2 tsp aamchur powder

1tsp cumin seeds

1tbsp oil

A pinch of hing

Method –

For dough-mix 1 cup maida, 1tsp salt, 2tbsp (30ml) oil in a bowl.

Add water and prepare a semi hard dough.

Cover and keep aside.

For chutney, add 1/2 bunch of fresh coriander, 5-6 fresh green chillis, 3 garlic cloves, 1 inch ginger, 1/4tsp salt,1/4tsp black salt, 1tbsp sev/gathiya, 2tbsp water, 1 lemon juice in a mixer jar. Grind and prepare chutney.

Add boiled green peas in a mixer jar and grind coarsely.

For stuffing, heat 1tbsp oil in a pan.

Crackle cumin seeds, fresh green chiilis, hing, crushed green peas, 1 boiled and mashed potato, 1tbsp desiccated coconut, 1tsp red chiili powder, 1/2 tsp garam masala, salt in pan and mix nicely.

Add aamchur powder and mix. Switch off the flame. Allow to cool.

Uncover the dough and prepare small balls from the dough.

Roll the balls in small discs.

Place 1tbsp prepared stuffing in the center of disc, cover with another disc. Stick ends and cut in a square shape with knife.

Seal the ends with the help of fork.

Fry in medium hot oil on low flame till they become crispy from both sides.

Take out from oil.

For serving cut square in two triangles with a knife.

Dip the triangles in tomato ketchup and then dip in fine sev.

Place them on a serving plate, pour green chutney, garnish with sev, salted boondi, pomegranate seeds and fresh coriander. Serve!!

Youtube recipe link -