Sweet Dumplings (Karjikaye)

Ingredients: 

Roasted Gram Dal : 250 grams

Ground Nuts : 100 grams

Jaggery : 200 grams (can vary according to taste)

Sesame Seeds (Black) : 50 grams

Dry Coconut : 200 grams

Cardamom powder : 1 tsp

Maida (All purpose flour) : 200 grams

Oil : To fry

Dough:

Mix Maida with a tsp of Oil and make a dough using required amount of water (Dough should be of roti's consistency). Keep it aside for half an hour.

Filling:

Step 1: Fry Ground Nuts, Sesame Seeds and grated Coconut separately till they become golden brown in color.

Step 2: Grind Roasted Gram Dal, Jaggery, Ground Nuts and Sesame Seeds separately to a fine powder.

Step 3: Mix all the powdered ingredients, fried Coconut and Cardamom powder.

Method:

Step 1: Roll dough into small roti's.

Step 2: Take a dumpling mould.

Step 3: Put the rolled dough on dumpling mould (which is easily available in market).

Step 4: Fill required quantity of filling and close the mould.

Step 5: Press the mould on the corners and open it up.

Step 6: Filled dumplings are ready to fry. 

Step 7: Fry them in hot oil till they turn golden brown.

Dahi Puri - Street Food

Ingredients:

Potatoes (Boiled and mashed) : 2 
Channa (Black - Soaked overnight and boiled) : Half cup
Onion : 1

Tomato : 1 

Salt : According to taste

Chilly Powder : Half tsp

Cumin Powder : 1 Tsp

Golgappa Puri 

Sev

Green Chutney (This link leads you to the recipe)  : 2 Tsp

Sweet Chutney (This link leads you to the recipe) :  2 Tsp

Curd (Dahi) : 1 Cup

Preparing Dahi:

Pour Dahi in mixing bowl and add salt, chilly powder and cumin powder, beat it well and keep it aside.  

Method to Serve:

Step 1: Prepare same stuffing as that of pani puri.

Step 2: Make holes in Golgappas, add stuffing and fill the entire Golgappa with dahi.

Step 3: Add little sweet chutney if required (optional).

Step 4: Add chopped Onions and Tomatoes.

Step 5: Decorate it with sev.

Pani Puri (Golgappa) - Street Food

Ingredients:

Potatoes boiled and mashed : 2

Channa (Black - Soaked overnight and boiled) : Half cup

Onion (Finely Chopped) : 1 

Tomato (Finely Chopped) : 1

Water : 1 liter

Salt : According to taste

Chilly Powder : Half tsp 

Green Chutney (This link leads you to the recipe)  : 5 - 6 Tsp (According to taste)

Tamarind Paste : 3 Tsp

Cumin Powder : 1 Tsp

Jaljeera Powder : 1 tsp (optional)

Sweet Chutney (This link leads you to the recipe) : According to taste (optional)

Golgappa Puri

Sev

Pani:  

Pour water into a mixing bowl and add Green Chutney, Tamarind Paste, Salt, Cumin powder, Jaljeera powder and mix well.

(Vary the quantity of Green Chutney and Tamarind Paste according to your taste) 

Stuffing:

Mash Alu and Channa add green chutney (2 Tsp), salt, chilly powder (1 tsp) and Cumin powder (1 tsp).  

 

Method to Serve:

Step 1: Make a hole in Golgappa puri with the help of your thumb.

Step 2: Add stuffing in the space available in Golgappa puri.

Step 3: Add Sweet Chutney (optional), Onion, Tomato and sprinkle sev on Golgappas.

Step 4: Serve these ready Golgappas with pani.

(Note: Tsp - Table Spoon and tsp - Tea Spoon)