"White Vatana" Masala with Radish-Methi small poories.....

For White-Vatana Masala: Soak one cup of white vatana for 5-6 hrs. Pressure cook to one whistle.
For Masala 2 onions +1/2 coconut (grated) + 5-6 garlic, 1” ginger, 1 tomato.
Heat oil fry garlic-onions to light brown-add coconut & fry to light brown, add ginger & 1 med. Sized tomato, cover & cook for few mts. Grind this into a fine paste.

Take oil in a pan, add in a few curry leaves, jeera, rai, when splutters add. 1/2tsp haldi pd, 2tsp red Chilli pd. 1tsp Goda Masala pd/Garam masala pd, 1tsp dhania pd. & 1tsp jeera pd. Fry well. add the ground masala & further fry for a few minutes add in cooked chana & give a good boil. Add salt as per taste. garnish with chopped coriander leaves.

Chef Tips : Can grind 10-12 cooked chana & keep aside for thickness in gravy. Also add 1 tsp badisep pd. With other masalas while frying. Add in boilded potatoes if you like.

For RADISH-METHI POORI
Make a tight tough with the following Ingredients: I cup Wheat flour, 1 cup multi grain atta (Ashirwad) 1 large grated radish, ½ cup chopped methi leaves, 5-6 green chillies chopped fine, few curry leaves finley chopped, ½ tsp coarsely crushed jeera, ½ tsp coarsely crushed pepper corns, 1/2tsp haldi, pinch of ovam, 1 tblsp oil & Salt to taste. Add water if necessary while binding. Cover & keep for about 30mts. Roll out into a huge chappati & cut out into smaller one’s with cookie cutter. Deep fry in hot oil.

Note: The dough should be very tight as the radish will leave a bit of water after some time.