1. Potatoes (large) - 5

2. Red chilli powder-1 tsp

3. Salt to taste (Mix salt in a little water)

4. Oil to deep fry

 Potato Chips  

Potato Chips preparation:


Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.

Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.

Heat sufficient oil in a kadai (pan) when the oil is very hot gently slide in a few slices and deep fry.

When the potatoes are almost done sprinkle a little salt water over the oil and stir.

Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. Sprinkle a

little red chilli powder. (Store in an airtight container)




1. All purpose flour (Maida) - 1 cup

2. Gram flour (besan) - 3/4 cup

3. Salt to taste

4. Turmeric powder - 3/4 tsp

5. Red chilli powder - 3 tsp

6. Oil   (to deep fry)

7. Poppy seeds (khuskhus) - 1/4 cup

8. Sesame seeds - 1/4 cup

9. Dry coconut (khopra), grated - 1/2 cup

10. Ginger chopped - 1 tbsp

11. Green chillies chopped - 3

12. Coriander powder - 1/2 tbsp

13. Cumin powder - 1/2 tbsp

14. Asafetida - 1/4 tsp

15. Fresh coriander leaves chopped - 2 tbsp


Bhakarwadi Preparation:


Mix together all purpose flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil.

Add sufficient water to make stiff dough. Keep aside.

Dry roast poppy seeds and sesame seeds then roast grated dry coconut.

In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli

powder, turmeric powder.

Add roasted spices and mix well. Add asafetida, chopped coriander leaves and salt. Mix well.

Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a

portion of the stuffing mixture. Roll into flutes. Place the flutes in the steamer basket and steam for twenty

minutes. Cool the flutes slightly and cut into half inch sized pieces.

Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.

Serve hot or cold.



1. Baby corns - 10

2. All purpose flour (Maida) - 2 tbsp

3. Gram flour (Besan) - 2 tbsp

4. Corn flour 2 - tbsp

5. Ginger/garlic paste - 2 tsp

6. Chili powder - 1 tsp

7. Salt to taste

   Baby Corn Pakodas  

Baby Corn Pakoda preparation:


Cut the baby corn lengthwise into two and keep aside.

Mix together all purpose flour, gram flour, corn flour, salt, chili powder, ginger/garlic paste and add sufficient water.

Dip each baby corn in the batter and fry in hot oil, till crisp and golden.

Serve hot.