Delicious deep fried fritter like goodness made from Urad dal / Bengal Gram that is airy, spongy, crispy on the outside and soft on the inside..just right to soak up all the goodness of the sambar..that is Sambar Vadai/Bonda!
Poori – a deep fried flat bread that is puffy, soft on the inside and lightly crispy on the outside. Poori and a side of curry is a meal that can be breakfast,lunch or dinner ! Check out our take on this recipe and our favorite curry to eat it with.
Cauliflower fritters, coated in an Asian inspired sauce, popularly called Gobi Manchurian, even in places that don’t speak Hindi !! Fascinating isn’t it ! An Indo Chinese recipe that is an absolute household favorite. This is a homestyle recipe and tastes delish without any additives.
An equal proportion of jowar/cholam/sorghum flour and soft wheat flour make for a wholesome and less guilt indulgence. Pairing this poori with a chickpea curry like the Chole, adds more nutritive value and completes the classic ensemble that is totally worthy of the deep fried binge! A satiating Sunday lunch followed by a siesta…..bliss !
A fried bread that is puffy, crisp on the outside and soft inside, native to the Bengali cuisine and goes well with any curry of choice ! Easy to make and loved by children !
Ripe mangoes puréed with some sugar and saffron strands,served as a side for pooris or eaten as a dessert when mixed in hung yogurt. Divinely Delicious!