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31 Comments

  1. Idk whether my comment is posted or not….cant v see or own comment? And forgot 2 mention( if my comment gets posted) can u plllsss try to add vattalappam without egg and the masala needed 4 masala chapati which my jain frnd brings……sry5 stars

    1. of course, you can see your comment and i have received your previous comment also. i do plan to add vattalapam without eggs. for the masala is it some dry masala which is added in chapati dough. let me know.

      1. S dassana now i can see my comment:P didnt think dat u will reply soo soon. Ur rite it is some dry masala.cant even imagine wat kind of spices they use.it is more in quantity in d chapati and is soo tasty….thanks a ton….

        1. thanks aishu for letting me know. i have seen a similar dry masala in khakra which someone had got from gujarat. that masala was amazing. so i guess it must be the same type of masala. will try to find out more about this masala and if possible then add the recipe.

  2. Hello dassana!!luv u loads always….pls keep up ur fantastic work…last week i had did kind of chilli bajji..luvd it the lil diff thing was dat the colour was more lighter(chilli) it is called as bajji milaga here…tasted awsm and spicy…i luv ur paneer masala recipe and muchroom puff!!never thought v can make the puff like dis at home thought it wud b more complicated….luv u soooo much all ur recipes ought 2 have 5 stars only5 stars

    1. thanks a lot aishu. i know about bajji milaga, but we do not get it here. glad you liked the paneer masala and mushroom puffs. the puff pastry dough can be made at home. it just that it takes time, but not difficult. thanks again.

  3. Dear Dassana.. I want to try this…I m thinking to steam or bake…is it possible…if baking means wat temp should I select….I got to know about ramekins recently from one of your posts..can it b replaced to cup cake moulds….I feel ramekins r better ….pl suggest me5 stars

    1. you can bake the mirchi vadas. steaming will give different results. bake at 180 degrees celsius. also add a few teaspoons of oil in the batter if baking. make the batter thick for baking.

      you can easily use ramekins for cup cake moulds. there are many sizes they come in and they are better also.

  4. Thanks for the recipe… my hubby loved it very much… can u post some more recipes with these mirchis?5 stars

  5. Hi , I just love all ur recipes . Ur recipes are so simple yet tasty . To me they r my rescuer.

  6. love all your recipes…was looking for cut mirchi bhajji/pakora recipe, but found only the regular mirchi pakora in your blog. can you please post cut mirchi bhajji recipe too. I always have from our street side vendor..not many people sell this. would like to make it at home too. I think it involves cutting the mirchi pakora and re frying it and also there should be a stuffing which I have no idea. could you please post that recipe too..

  7. Hi dassana….
    Is there any difference between fennel seeds or they are just fennel or saunf which we can powdered in mortar and pestle….i am making these today and got confused…4 stars

  8. Beautifully explained with pictures in simple language. Thanks for such a beautiful website.5 stars

    1. i dry roast 1 kg of chana dal in a big kadai. just a light roasting. no change of color or browning. allow the chana dal to cool and then give it to a local mill for grinding. trust me this is much much better besan than what we get outside. you can also dry chana dal in sunlight for a couple of hours.