Thondekayi Hannu Gojju

Ingredients:
25 - 30 Tindora / Thondekayi
Grape sized Jaggary
Small grape sized Tamarind
2 Green Chillies
1 small Onion
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Wash the tindoras, remove the edges as shown in the picture below.

Mash the tindoras using any hard material or stone as shown in the picture below.

Put mashed tindoras, little amount of water and salt in a pressure cooker container and cook.(2 whistles) Once the pressure goes off, mash them as shown in the picture below.

Put tamarind and little amount of water in a bowl, squeeze it and keep it aside. Chop onion, coriander leaves into small pieces as shown in the picture below.

Add tamarind water, chopped ingredients, jaggary to the vessel containing mashed cooked tindoras. Mash green chillies and mix them well. Add salt, water if required.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.

Aloo Bhujia

Ingredients:
6 medium sized Potatoes / 4 - 5 cups cooked ground Potato
6-7 cups Bengal Gram flour / Besan / Kadle hudi
1/2 tsp Asafoetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1.5 - 2 tsp Chat Masala
1 - 1.5 tsp Garam Masala
Salt to taste
2 - 3 tsp hot oil
Oil

Recipe:
Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Put bengal gram flour, salt, hot oil, asafoetida powder, chilly powder, turmeric powder in a vessel and mix them well. Add the ground potato and mix well. Add little water if required, the consistency of the batter should be thick as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the disc having many small round holes in it in the Chakkuli Maker. Fill it with the prepared dough and press the Aloo Bhujia directly to the vessel containing hot oil. Fry until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.