Potato Pakora

Ingredients:
- 1 cup Chickpea Flour
- 1 tsp Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Coriander
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- 2 cloves Garlic
- 3/4 cup Water
- 1/2 head cauliflower OR a few parboiled potatoes OR another vegetable of your choice

Directions:
1.  Mix in a large bowl the chickpea flour, salt, coriander, turmeric, garam masala, garlic and chili powder.
2.  Form a little pit in the middle of the large bowl of flour and spices.
3.  Pour the water into the pit that you formed and mix until it is well blended.
4.  Heat a pan of oil to 375 degrees.
5.  Dip the cauliflower, potatoes or other vegetable into the batter mix and fry in the pan of oil for 5 minutes until brown like in the photo above.

Potato Bhaji

Ingredients:
- 1 Potato
- 1 Red Onion, chopped
- 1 TB Mustard Seed
- 1 Chili Pepper, seeded and diced
- 1 TB Coriander
- 1 tsp Turmeric
- Salt / Pepper, to taste
- Tomato (optional)
- Curry Leaves (Optional)
- Oil

Directions:
1.  Cook the mustard seeds in a pan over medium heat until the seeds pop. 
2.  Add the chili pepper, onion, tomato (optional) and curry leaves (optional).
3.  Once the onions are translucent, add the salt and turmeric.
4.  Cook the potatoes in boiling water.
5.  Remove the potatoes skin and dice the potatoes.
6.  Sprinkle with the coriander.

chana masala recipe

Ingredients:
- 1-2 TB butter
- 3/4 onion, diced
- 2 cloves garlic
- 1 tsp ginger, finely grated
- 1 medium tomato, chopped
- 1/2 cup water
- 1 can chickpeas (15 ounces – rinse and drain thoroughly)
- 1/2 lemon (for juice)
- 1 jalapeno pepper, finely diced with the seeds removed

Spices:
- 1/2 TB coriander (powder form)
- 1 tsp cumin (also in powder form)
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp garam masala
- Salt, to taste

Directions:

1. Melt the butter in a pan on medium heat.

2. Cook the onions for 7-10 minutes (until a very light brown)

3. Mix in the garlic.  Cook for 1-2 minutes.

4. Mix in the first four spices (coriander, cumin, cayenne and turmeric). Stir well.

5. Add the tomatoes and let them cook for 5 minutes.

6. Mix in the chickpeas and water.  Mix well and increase the heat.

7. Once the pan has come to a boil, turn the heat down and simmer.

8. Mix in the lemon juice, paprika, garama masala and salt (to taste).

9. Put a lid on the pan and continue to let it simmer for another 10-15 minutes.

10. Add the ginger and jalapeno pepper about a minute before the end.