Tired of samosas and chaat? Have you tried kalmi vada or onion kachori?

Recipes and photographs: Kind courtesy Food Wharf Kitchen, Water Kingdom's in-house restaurant, Mumbai.

Kalmi Vada

Ingredients

• 1 cup chana dal soaked for 3 hours
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 2 green chillies chopped
• 1 inch ginger chopped
• 1 onion chopped
• 1 tsp fennel seeds
• Salt to taste
• Oil for frying

Method

• Grind dal into a coarse paste.
• Add all spices and chopped onion. Add salt and mix well.
• Make equal sized balls from the mixture. Flatten them using the palm of your hand.
• Heat oil in a kadai and fry the vadas on medium to low flame for 10 to 12 minutes till they are golden brown.
• Serve hot with chutney.

Pyaz Kachori

Ingredients

• 4 onion finely chopped
• 1 bowl all-purpose flour
• Oil for frying
• Salt to taste
• 1 tsp kasuri methi
• 1 tbsp besan/gram flour
• 1/2 tsp carom seeds
• 1 tsp red chilli powder
• 1 tsp dry mango powder

Method

• Mix flour, carom seeds, oil and salt to make dough by adding little water.
• In a kadhai, heat oil. Add onion and sauté. Add besan.
• After you roast the besan, add salt, dry mango powder, coriander powder, red chilli and kasuri methi in it. Now let it cool.
• Make small balls from the dough. Take one ball and make a small roti.
• Fill the stuffing and roll it again.
• Fry all kachoris on low flame till they turn crispy and golden in colour. Serve hot.

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