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Recipes - Finger Foods


Moong Dal Kachori


Maida 4 cups
Hot oil 8 tbsp
Oil for frying
Salt to taste

For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (crushed) 2 tbsp
Mango powder 1 tsp


1. Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.

2. Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.

3. Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis.



Vegetable  Frankies

4-6 chapatis (you can also use whole wheat tortillas )

1 medium red onion, thinly sliced
2 garlic cloves, minced
1 inch piece ginger, minced
2-3 green chilies, finely chopped
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon chaat masala
1/4 teaspoon red chili powder
juice of 1/2 lime
Salt and pepper
3 tablespoon canola oil
2 cups paneer, cubed.
1 cup mixed vegetables, julienne – carrots, red peppers, zucchini, eggplant etc
a sprig coriander leaves
1 egg, beaten



Heat 2 tablespoons oil in a large wok. When hot, add the onions and stir fry until transparent. Mix in the garlic, ginger and green chilies and sauté for another minute or so. Now add all of the spices. Cook for approx. 4-5 minutes, then add the vegetables and give it a good toss. Now add the paneer cubes and gently stir.

Drizzle the lime juice and sprinkle the coriander leaves. Mix well.


Making the Frankies

In a large skillet heat up the remaining oil. Place the chapati (or tortilla) to heat through. Add a  little bit of water to the egg. Generously brush the egg wash onto the chapati and flip. Cook for 1-2 minutes, brushing with the egg wash on this side. Flip again and cook for another 1-2 minutes.

Place the chapati on a chopping board. Add a few tablespoons of the paneer filling and roll, similarly to a wrap. Repeat the process for all of the chapatis and filing.

Serve with mango chutney.

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