Chappa is very similar to aloo tikki with the difference that we have a channa dal stuffing. We serve this as a snack and use the same patties for ragda patties too. Mama made the dough and stuffing while I shaped them and fried them. We deep fried them and then before serving just heated them on the tawa. You can just shallow fry them, cook them on the tawa like aloo tikkis or just bake them.

Filling:

Ingredients
2 cups boiled channa dhal
1 tbsp oil
1/2 inch ginger, minced
2 tsp green chillies finely chopped
1/2 tsp red chili powder
1/2 tsp jeera powder
1/4 tsp aamchur or fresh lime
garam masala a pinch or more to your liking
salt to taste

Method

1. Heat oil.
   
2. Add the ginger, green chilies and masalas and fry them slightly.
   
3. Add the channa dhal and mash it lightly.
   
4. Mix well. Adjust seasonings.
   
5. Keep aside.
   

1. Boil, peel and mash potatoes.
   
2. Soak the bread slices in water for 5 mins.squeeze out the water and crumble over potatoes.
   
3. Add salt and herbs,jeeri and 1 tsp oil.
   
4. Knead well to form a soft dough.
   
5. Divide into 12 balls.
   
6. Smooth the balls and your hands with little oil.
   
7. Take one ball in your hand and flatten it into a circle with your hand.
   
8. Place about 2 tsps of filling in the centre.
   
9. Seal the edges of the potato dough and pat well with hand into a patty.
   
10. Deep fry in hot oil till golden brown.
    

• If necessary,dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top.
  
• Instead of channa dhal, you can stuff tikkis with 2 cups shelled,boiled peas(slightly mashed), or 2 cups cooked minced meat or chicken.
  

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

Kaddu in sindhi is Bottle Gourd, Lauki. This is a simple and very comforting curry, you can substitute Turai in place of Kaddu and it tastes equally good.

Ingredients
1 cup channa dal, soaked in water for 1 hour
1 cup Kaddu, cut in big chunks
1/2 cup onion
1 inch ginger
2 green chilies
1 cup tomato
1/2 lime
10 - 15 curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
pinch turmeric powder
salt to taste
Fresh coriander leaves for garnish

Method

1. Grind tomatoes, ginger and green chili together.
   
2. Heat oil in a pressure cooker. Add the onions and fry them till golden brown.
   
3. Add Curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add the tomatoes and cook till oil separates.
   
5. Add the Kaddu, saute for few minutes.
   
6. Add the Channa dal along with 2 cups water and salt.
   
7. Close the cooker and give about 3 whistles. The channa dal should be cooked but not mushy and should hold their shape.
   
8. Let the pressure release normally.
   
9. Add lime juice. Add water as needed for gravy and boil it well.
   
10. Garnish with coriander leaves and serve with phulka, roti, chapati etc.
    

The minute I saw these in Vaishali's blog, I knew I wanted to make them. Came with them fond memories when papa would but these along with other bhajji's like banana, potato and mirchi bhajji's and mama would make dal that night and we would have them with dal and roti.



Made these when I had some friends over, it was easy to make and everyone loved it. I served it along with pudina chutney. I had to quickly take the snaps and continue frying more before they vanished.

Thank you so much Vaishali for this lovely recipe, I loved the cinnamon and the saunf and it tasted just like the ones we used to have in Bangalore.

Click here for the recipe.

The day Swati of Chatkor posted her Bihari Palak Khichidi Aur Uske Char Yaar, I had to try it. Showed mama the recipe and she said we have everything at hand, by the time I browsed some more and went down she had soaked everything that was needed and even cut the vegetables. So the only thing I did was put everything in the cooker that was easy.

Swati I cant thank you enough this was excellent and will be a regular now at our place. It was easy,filling and so healthy.

We did not use Masoor dal since we ran out of it so mom soaked Chana dal. Also we were not supposed to have onions that day so we skipped the onions and used vegetables like Cauliflower, Broccoli, Beans and Carrots. Mom cut them in bigger pieces and also we added soaked Soya granules and not cooked ones. At the end everything was well blended and we had a nice bite to the vegetables too. Rest of the recipe was like mentioned here



This is how we made it.
Ingredients
1/4 cup Chana dal
1/2 cup Moong dal(split green lentil)
2 cup spinach, chopped
1 cup rice
1 cup vegetables of your choice(Cauliflower, Broccoli, Beans and Carrots)
1 cup soy granules, Soaked in water
1 Cardamom, seeded
2 cloves
1 Black Cardamom seeded
1" Cinnamon stick
5 black pepper corns
1 tsp chili powder
1 tsp Cumin seeds
1 tsp cumin powder
2 tsp Coriander powder
1 tsp garam masala,
1/2 tsp turmeric

Method

1. Heat some 1 tsp ghee(clarified butter) in a pressure cooker
   
2. Add cardamom, cinnamon, cloves and black pepper corns. Fry for a minute
   
3. Add the cumin seeds and let it splutter.
   
4. Add all the vegetables, spinach and soya granules.
   
5. Add coriander powder, cumin powder, red chili powder, garam masala and turmeric and cook for a minute.
   
6. Add the lentils and the rice, fry for a minute.
   
7. Add 4 cups of water. Close the cooker and give 2 whistles.
   
8. Let the steam out naturally and serve with the Char Yaars as Swati Mentioned.
   

Tidali Dal - Ti (Three) Dals, Dal made from Channa dal, urad dal, split green moong dal. Simple and quick to make and tasted great.



Ingredients
1/4 cup channa dal
1/4 cup urad dal
1/4 cup split green moong dal
1 small onion, chopped
1 tomato, grated or 1 tbsp tomato paste
2 green chili, chopped
1 inch ginger, grated
1 tbsp garlic, crushed
handful curry leaves
1 tsp jeera (cumin seeds)
1 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric
fresh lime juice as per taste
salt to taste
fresh coriander leaves for garnish

Method

1. Wash and Soak the 3 dals together in water for about 1 hour.
   
2. Place the dals in the cooker along with the onions, green chili, ginger, garlic, curry leaves, salt and 1 and 1/2 cups water.
   
3. Give 4 whistles, the dals should be cooked but not Mushy.
   
4. Heat 1 tsp oil in a pan, add the jeera and allow to splutter.
   
5. Add the coriander powder, red chili powder and turmeric. Cook for a minute on low heat.
   
6. Add the tomato and cook till oil separates.
   
7. Add the cooked dal, add water to get desired consistency and give one boil.
   
8. Simmer for 10 minutes.
   
9. Check seasoning, add lime juice if required. (Depends on how sour the tomato is)
   
10. Garnish with coriander leaves.