Try these snacks to satisfy rainy day cravings

• Mix all the ingredients in a bowl and shape them into medium size balls 
• Shallow fry them in a paniyaram pan till crisp on all sides 
• You can always add garlic, ginger, grated beets, etc., for variation

• To make the filling, heat a wide pan with oil 
• Add the green chillies, ginger, garlic and fry them for a few seconds Now add the onions and mix well Let the onions turn light pink 
• Add the grated carrot, crumbled tofu, salt and mix well 
• Cook for a few minutes till all the extra moisture is absorbed 
• Garnish and switch off the gas 
• Take the spring roll sheet (square shape) and spoon the filling into one corner 
• Fold and roll the sheet and seal it using the flour-water mixture 
• Repeat the process for the remaining filling 
• Heat oil and deep fry the spring roll till they are uniformly golden on all sides 
• Served with your favourite sauce or chutney

• To a bowl, add crumbled panner, bell peppers, green chilli, cumin powder, coriander leaves, salt and mix well
• Your filling is ready 
• Dip a bread slice in water and immediately squeeze out the excess water 
• Place the bread slice in your palm, spoon the filling and cover the filling with the bread using your palms giving it an oblong shape. Chef tip: You can shape them however you like 
• Repeat the process for the remaining filling Refrigerate the shaped panner bread rolls for a few minutes. Chef's tip: Place them in the freezer for at least 15-20 minutes 
• Heat oil and deep fry the rolls till they are uniformly golden

• To a wide bowl add all the ingredients except mustard oil and mix to a smooth batter adding little water at a time (pouring consistency). 
• Mix without any lumps. 
• Add oil to a pan and once the oil is hot, pour a ladle of the bhabra batter.
• Let it fry for a few seconds. 
• Once one side is cooked, flip and cook the other side 
• Remove and drain the bhabra Repeat the process for the remaining batter

• Steam the kala channa sprouts till they are cooked 
• Allow it to cool for 5 minutes and powder them in a food processor/mixie without adding any extra water 
• Transfer the sprouts powder into a wide bowl Add the chopped greens, onion, chickpea flour, spices, salt and mix well. 
• Add approximately 1/4 cup water (adjust) and mix to make a stiff dough Heat oil. 
• To shape the vadlet, grease your palm with oil and pinch a portion of the dough flatten it and make a small hole in the centre. 
• You can avoid the hole and shape them like a cutlet Once the oil is hot, deep fry over medium heat so that the vadlet is browned uniformly drain them in a kitchen towel

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