Kanda Bhajji

SERVES: 10 Bhaji              TIME: 35 Minutes


  1. 2 cups thinly sliced onions
  2. 1 1/2cups bengal gram flour
  3. 1 1/2 tbsp whole coriander seeds , coarsely ground
  4. 2 tsp finely chopped green chillies
  5. 1/2 tsp turmeric powder
  6. 1 1/2 tsp chilli powder
  7. Salt to taste
  8. 1/4 cup finely chopped coriander
  9. Oil for deep-frying


  1. Combine all the above ingredients in a bowl and mix well.
  2. Add the water gradually till the flour coats the onions well.
  3. Heat the oil in a kadhai and drop few of the onion mixture using your fingers into the kadhai.
  4. Deep-fry till they turn golden brown in colour from all the sides.
  5. Repeat with the remaining batter to make more bhajjis.
  6. Serve HOT.


  1. You can serve hot bhajji’s with tomato sauce or green chutney or even with green or red chillis

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SERVES: 10 puries               TIME: 30 Minutes


  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying



  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.



  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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SERVES: 4 people        TIME: 25 Minutes


  1. 4 cups un-peeled potato wedges
  2. 2 tsp coriander powder
  3. 2 tbsp oil
  4. 1/2 mustard seeds
  5. 1/2 tsp turmeric powder
  6. 2 tsp chilli powder
  7. 1 tsp garam masala powder
  8. Salt to taste
  9. 2 tsp lemon juice 


  1. Use chopped coriander leaves



  1. Heat the oil in a non-stick pan, add mustard seeds and saute on a medium flame for a few seconds.
  2. Add potatoes and cook on medium flame for 2 minutes, while stirring occasionally.
  3. Add the chilli powder, garam masala powder, turmeric powder, coriander powder, salt and lemon juice.
  4. Cook on medium flame.
  5. Mix well and keep lid on non-stick pan till potatoes gets soften enough.
  6. Serve hot and garnish with coriander.


  1. You can use peeled potatoes instead of un-peeled ones.


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SERVES: 4 people        TIME: 20 Minutes


  1. 2 cups besan
  2. 2 cups chopped coriander leaves
  3. 1 ½ cup water
  4. 1 tbsp rice flour
  5. 1 tsp turmeric powder
  6. 2 tsp cumin seeds
  7. 8 garlic pods
  8. 1 inch garlic
  9. 6-8 green chillies
  10. Oil for frying
  11. Salt as per taste

For Serving chutney
Green chutney


  1. Wash the coriander leaves then chop and keep them aside.
  2. Make a paste of ginger, garlic and chillies.
  3. In a bowl mix besan, rice flour and salt with water.
  4. Heat oil in a pan.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves.
  7. Sauté it for a minute.
  8. Add besan mixture and stir continuously. Stir until mixture becomes thick.
  9. Turn off the heat.
  10. On a silver foil, spread the besan coriander leaves mixture.
  11. Spread mixture evenly and pat with fingers.
  12. Let it cool down and cut into square shaped pieces.
  13. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  14. Serve it hot with green chutney.


  1. You can have hot Kothimbir vadi with tomato sauce or green chutney

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SERVES: 4 people        TIME: 20 Minutes


  1. 1 1/2 cups besan (gram flour)
  2. 1 1/2 tbsp semolina (rava)
  3. 4 tsp sugar
  4. 1 tsp ginger-green chilli paste
  5. 1 tsp lemon juice
  6. Salt to taste
  7. 1 tsp Eno
  8. 3 tsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp sesame seeds
  11. A pinch of asafoetida
  12. 2 to 3 curry leaves
  13. 1 tsp chopped green chillies

For Garnishing
2 tbsp finely chopped coriander and green chilli’s.

For Serving chutney
Green chutney


  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  2. Just before steaming, add Eno and mix lightly.
  3. Pour the mixture immediately in thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked and keep it aside.

For Tempering:

  1. Heat the oil in a small non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds
  3. Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
  4. Pour the tempering over the prepared dhoklas and spread it evenly.
  5. Cut into pieces, garnish with coriander and serve immediately with green chutney.


  1. You can have hot yellow dhokla with tomato sauce incase if you don’t have green chutney


#dhokla for quick #lunch on a very busy day. .. #love #care #share

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SERVES: 11 TO 12 theplas TIME: 60 Minutes


(measuring cup used, 1 cup = 250 ml)

  1. 1 cup methi leaves/fenugreek leaves, tightly packed
  2. 3 cups whole wheat flour/atta
  3. ½ tsp red chili powder/lal mirch powder
  4. ½ tsp turmeric powder/haldi
  5. ½ tsp cumin powder/jeera
  6. ½ tsp coriander powder/dhania powder
  7. ¾ tsp salt or add as required
  8. 1 tbsp oil
  9. 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  10. Ghee for roasting theplas, as required
  1. Rinse 1 cup methi leaves very well in water, then drain them and chop finely and keep them aside.
  2. In a mixing bowl, take 3 cups whole wheat flour. 
  3. Add all the spices and herbs.
  4. Add the chopped methi leaves.
  5. Mix everything well.
  6. Add curd (for a vegan option add very little water instead of curd).
  7. Mix again and knead into a dough and don’t add water while kneading as methi leaves release water.
  8. Knead the dough very well and add more curd if required while kneading.
  9. Make medium sized balls from the dough.
  10. Take a medium sized ball and sprinkle some flour on it.
  11. With the rolling pin begin to roll the thepla.
  12. Roll the thepla to a round of about 5-6 inches in diameter.
  13. On a hot tawa place the thepla and flip when one side is partly cooked.
  14. Spread ghee on this side and then flip the thepla again.
  15. Now spread the ghee on this side and flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  16. Serve methi thepla with plain yogurt or pickle.



SERVES: 3 TO 4 servings TIME: 60 Minutes


  1. 1 cup besan (gram flour)
  2. 1/4 teaspoon baking soda.
  3. 1/4 teaspoon black pepper, finely ground.
  4. 1/4 teaspoon ajwain.
  5. 1 tablespoon oil.
  6. Salt to taste.
  7. 1 cup water, or as required.
  8. A pinch of asafoetida/ hing.


  1. Start by adding all the above ingredients together in a large bowl.
  2. Add water gradually to the bowl and mix the ingredients well, until everything gets knead into soft dough.
  3. Once the dough is prepared (which might be sticky), add oil to it and knead it again for 2-3 minutes more.
  4. Partition the dough into 12-15 equal sized portions and make them into small balls.
  5. Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin.
  6. Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
  7. Deep-fry the fafda dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides. Remove them from the oil once done and serve the fafdas hot.
  8. Serve the Fafda along with Jalebi and green chilis. Or you can serve hot crispy Fafda with tangy Papaya salad



  1. 1 cup maida
  2. 2 tablespoon corn flour
  3. 3/4 cup sour yogurt
  4. 1/2 teaspoon baking powder
  5. 2 tablespoon ghee
  6. A pinch of turmeric powder for colour
  7. GHEE for deep frying


  1. 1 cup sugar
  2. 1 cup water


  1. Start the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl.  Then combine all these dry ingredients well.
  2. Add yogurt to these dry ingredients and then blend them together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
  3. When done, cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
  4. Don’t over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.
  5. To make the sugar syrup, boil the sugar with water in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
  6. Now to make the jalebis, preheat the ghee for deep frying. Once the ghee is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.
  7. Once you have filled the piping bag, pipe spirals of the batter onto the medium hot ghee, until you get at least 3 circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the excess ghee out and immediately dip the jalebi’s into the hot sugar syrup.
  8. Piping the jalebis into the medium hot ghee takes a little experience, the more you pipe the more practice you will get and the better you get at it. 
  9. The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.


  1. Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The ghee for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
  2. Also make sure you keep the heat on low when you pipe the jalebis into the ghee.
  3. Use shredded almonds for dressing on top of Jalebis

Serve Hot or Cold and ENJOY!!!

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