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Yana Gujarati Recipes, Palanpur Railway Station Area (2026)

19/08/2026

4 DELICIOUS VEGETARIAN CUTLET RECIPES
Crispy Outside, Soft & Flavorful Inside!

1. ALOO CUTLET

Ingredients:
• Potatoes – 3 medium, boiled & mashed
• Onion – 1 small, finely chopped
• Green chilli – 1, finely chopped
• Ginger – 1 tsp, grated
• Coriander leaves – 2 tbsp, chopped
• Bread crumbs – 1/2 cup
• Cornflour – 2 tbsp
• Garam masala – 1/2 tsp
• Chaat masala – 1/2 tsp
• Salt – to taste
• Oil – for shallow frying

Method:
1. Mix mashed potatoes, onion, green chilli, ginger, coriander, garam masala, chaat masala and salt.
2. Shape the mixture into round or oval cutlets.
3. Coat each cutlet with bread crumbs mixed with cornflour.
4. Shallow-fry on medium heat until golden brown and crispy on both sides.
5. Serve hot with green chutney or ketchup.

Hack: Chill the coated cutlets for 5–10 minutes before frying for a firmer shape and extra crispiness.

2. VEGETABLE CUTLET

Ingredients:
• Boiled mixed vegetables – 1 1/2 cups (carrot, peas, beans, potato)
• Onion – 1 small, finely chopped
• Capsicum – 1/4 cup, finely chopped
• Green chilli – 1, finely chopped
• Ginger – 1 tsp, grated
• Bread crumbs – 1/2 cup
• Cornflour – 2 tbsp
• Garam masala – 1/2 tsp
• Salt – to taste
• Oil – for shallow frying

Method:
1. Mash the boiled vegetables well.
2. Add onion, capsicum, green chilli, ginger, garam masala and salt. Mix well.
3. Shape into round or oval cutlets.
4. Coat with bread crumbs mixed with cornflour.
5. Shallow-fry on medium heat until golden brown and crispy.
6. Serve hot with mint chutney or ketchup.

Hack: Remove excess water from the boiled vegetables before making the mixture.

3. SOOJI CUTLET

Ingredients:
• Semolina (Sooji/Rava) – 1 cup
• Boiled potato – 1 medium, mashed
• Onion – 1 small, finely chopped
• Green chilli – 1, finely chopped
• Ginger – 1 tsp, grated
• Coriander leaves – 2 tbsp, chopped
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Lemon juice – 1 tsp
• Salt – to taste
• Bread crumbs – 1/2 cup
• Oil – for shallow frying

Method:
1. Roast the semolina lightly until aromatic and cool it.
2. Mix semolina, mashed potato, onion, green chilli, ginger, coriander, mustard seeds, cumin, lemon juice and salt.
3. Add a little water if required and prepare a firm mixture.
4. Shape into round cutlets.
5. Coat with bread crumbs.
6. Shallow-fry on medium heat until golden and crispy.
7. Serve hot with green chutney.

Hack: Chill the sooji mixture for 10 minutes before shaping for softer centers and crispier edges.

4. CORN CUTLET

Ingredients:
• Sweet corn kernels – 1 cup
• Boiled potato – 1 medium, mashed
• Onion – 1 small, finely chopped
• Green chilli – 1, finely chopped
• Ginger – 1 tsp, grated
• Coriander leaves – 2 tbsp, chopped
• Bread crumbs – 1/2 cup
• Cornflour – 2 tbsp
• Garam masala – 1/2 tsp
• Salt – to taste
• Oil – for shallow frying

Method:
1. Lightly crush the sweet corn kernels.
2. Mix corn, mashed potato, onion, green chilli, ginger, coriander, garam masala and salt.
3. Shape the mixture into round cutlets.
4. Coat with bread crumbs and cornflour.
5. Shallow-fry on medium heat until golden brown and crispy.
6. Serve hot with ketchup or mint chutney.

Hack: If the corn mixture feels soft, add a little extra bread crumbs before shaping.

FINAL TIP:
Always fry cutlets on medium heat. This gives them a perfectly crispy outside without burning while keeping the inside soft and flavorful.

19/08/2026

5 SPRING ROLL RECIPES

1. VEGETABLE SPRING ROLLS
Ingredients:
• Spring roll sheets – 10
• Cabbage – 1 cup, shredded
• Carrot – 1 cup, julienned
• Capsicum – ½ cup, julienned
• Onion – ½ cup, sliced
• Green onion – 2 tbsp, chopped
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Vinegar – 1 tsp
• Black pepper – ½ tsp
• Salt – to taste
• Oil – for frying

Method:
1. Heat 1 tbsp oil and sauté garlic and onion.
2. Add cabbage, carrot, capsicum and green onion. Stir-fry on high heat for 2–3 minutes.
3. Add soy sauce, vinegar, black pepper and salt. Mix well and cool the filling.
4. Place filling on a spring roll sheet, fold the sides and roll tightly.
5. Seal the edge with water.
6. Deep-fry until golden brown and crispy.
7. Serve hot with chilli sauce.

2. PANEER SPRING ROLLS
Ingredients:
• Spring roll sheets – 10
• Paneer – 150 g, crumbled
• Cabbage – ½ cup, shredded
• Carrot – ½ cup, julienned
• Capsicum – ½ cup, julienned
• Onion – ¼ cup, sliced
• Green chilli – 1, finely chopped
• Garlic – 1 tsp, minced
• Soy sauce – 1 tbsp
• Black pepper – ½ tsp
• Salt – to taste
• Oil – for frying

Method:
1. Heat oil and sauté garlic, green chilli and onion.
2. Add cabbage, carrot and capsicum. Stir-fry on high heat.
3. Add paneer, soy sauce, black pepper and salt. Mix well and cook for 2 minutes.
4. Cool the filling completely.
5. Fill the spring roll sheets and roll tightly.
6. Seal with water and deep-fry until golden and crispy.
7. Serve with mint chutney or ketchup.

3. CHEESE CORN SPRING ROLLS
Ingredients:
• Spring roll sheets – 10
• Boiled sweet corn – 1 cup
• Mozzarella cheese – 1 cup, grated
• Cabbage – ½ cup, shredded
• Capsicum – ½ cup, chopped
• Carrot – ½ cup, grated
• Oregano – ½ tsp
• Chilli flakes – ½ tsp
• Black pepper – ¼ tsp
• Salt – to taste
• Oil – for frying

Method:
1. Mix sweet corn, mozzarella cheese, cabbage, capsicum and carrot.
2. Add oregano, chilli flakes, black pepper and salt.
3. Place the mixture on spring roll sheets and roll tightly.
4. Seal the edges with water.
5. Deep-fry on medium heat until golden and crispy.
6. Serve hot with tomato ketchup or chilli sauce.

4. SCHEZWAN SPRING ROLLS
Ingredients:
• Spring roll sheets – 10
• Cabbage – 1 cup, shredded
• Carrot – ½ cup, julienned
• Capsicum – ½ cup, julienned
• Onion – ¼ cup, sliced
• Schezwan sauce – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 1 tsp, minced
• Green onion – 2 tbsp, chopped
• Vinegar – 1 tsp
• Salt – to taste
• Oil – for frying

Method:
1. Heat oil and sauté garlic and onion.
2. Add cabbage, carrot, capsicum and stir-fry on high heat.
3. Add Schezwan sauce, soy sauce and vinegar. Mix well.
4. Add green onion and cook for 1–2 minutes.
5. Cool the filling completely.
6. Fill and roll the spring roll sheets tightly.
7. Deep-fry until golden and crispy. Serve with Schezwan sauce.

5. MUSHROOM SPRING ROLLS
Ingredients:
• Spring roll sheets – 10
• Mushrooms – 1 cup, finely chopped
• Cabbage – ½ cup, shredded
• Carrot – ½ cup, julienned
• Onion – ½ cup, sliced
• Garlic – 1 tsp, minced
• Soy sauce – 1 tbsp
• Vinegar – 1 tsp
• Chilli sauce – 1 tsp
• Black pepper – ½ tsp
• Salt – to taste
• Oil – for frying

Method:
1. Heat oil and sauté garlic and onion.
2. Add chopped mushrooms and cook for 2–3 minutes until the moisture evaporates.
3. Add cabbage and carrot and stir-fry until slightly soft.
4. Add soy sauce, vinegar, chilli sauce, black pepper and salt.
5. Cool the filling completely.
6. Fill, fold and seal the spring roll sheets.
7. Deep-fry until crispy and golden brown.
8. Serve hot with chilli sauce.

18/08/2026

5 TYPES OF DELICIOUS YOGURT RECIPES

1. DAHI TADKA

Ingredients:
• Yogurt (dahi) – 2 cups
• Oil or ghee – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Dried red chilli – 1
• Asafoetida (hing) – a pinch
• Salt – to taste
• Curry leaves – 6–8
• Chopped coriander – 1 tbsp

Method:
1. Whisk the yogurt until smooth and keep it aside.
2. Heat oil or ghee in a small pan.
3. Add mustard seeds and let them crackle.
4. Add cumin seeds, dried red chilli, asafoetida and curry leaves.
5. Pour the hot tempering over the yogurt.
6. Add salt and mix gently.
7. Garnish with coriander and serve.

2. DAHI BHALLA

Ingredients:
• Urad dal – 1 cup, soaked
• Yogurt – 1 cup, whisked
• Salt – to taste
• Oil – for frying

For Topping:
• Roasted cumin powder – 1 tsp
• Red chilli powder – 1/2 tsp
• Tamarind chutney – 2 tbsp
• Green chutney – 2 tbsp

Method:
1. Soak urad dal for 4–5 hours and drain well.
2. Grind the dal into a smooth, fluffy batter.
3. Add salt and mix well.
4. Shape the batter into small balls and deep-fry until golden.
5. Soak the fried bhallas in warm water for 10 minutes.
6. Gently squeeze out the excess water.
7. Arrange them in whisked yogurt.
8. Top with tamarind chutney, green chutney, cumin powder and chilli powder.
9. Serve chilled.

3. RAITA

Ingredients:
• Yogurt – 1 cup
• Cucumber – 1/2 cup, finely chopped
• Onion – 1/4 cup, finely chopped
• Tomato – 1/4 cup, chopped
• Roasted cumin powder – 1/4 tsp
• Salt – to taste
• Chopped coriander – 1 tbsp
• Mint leaves – 1 tbsp

Method:
1. Whisk the yogurt until smooth.
2. Add chopped cucumber, onion and tomato.
3. Add roasted cumin powder and salt.
4. Add coriander and mint leaves.
5. Mix everything well.
6. Chill for 15–20 minutes.
7. Serve cold as a side dish.

4. DAHI KADHI

Ingredients:
• Yogurt – 1 cup
• Besan (gram flour) – 2 tbsp
• Water – 3 cups
• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Asafoetida – a pinch
• Curry leaves – 8–10
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Ginger-green chilli paste – 1 tsp

Method:
1. Whisk yogurt, besan and water until completely smooth.
2. Add turmeric, salt and ginger-green chilli paste.
3. Heat oil in a pan.
4. Add mustard seeds and cumin seeds and let them crackle.
5. Add asafoetida and curry leaves.
6. Pour in the yogurt mixture while stirring continuously.
7. Bring to a gentle boil and simmer for 8–10 minutes.
8. Stir occasionally to prevent the kadhi from sticking.
9. Serve hot with rice, khichdi or roti.

5. BOONDI RAITA

Ingredients:
• Yogurt – 1 cup
• Boondi – 1/2 cup
• Roasted cumin powder – 1/4 tsp
• Red chilli powder – 1/4 tsp
• Salt – to taste
• Chopped coriander – 1 tbsp

Method:
1. Whisk the yogurt until smooth.
2. Add boondi and mix gently.
3. Add roasted cumin powder, red chilli powder and salt.
4. Mix well and adjust the consistency if needed.
5. Garnish with coriander.
6. Chill for 10–15 minutes and serve.

TIPS:
• Always use fresh, chilled yogurt for the best taste.
• Whisk yogurt well to make it smooth and creamy.
• For thinner raita, add a little cold water.
• Serve yogurt-based recipes chilled for a refreshing taste.

18/08/2026

3 Famous Gujarati Bhajiya Recipes

1. Rajwadi Bateta Bhajiya

Ingredients:
For Potato Filling:
• Potatoes – 500 g, boiled
• Green chili-ginger paste – 1 tsp
• Coriander – 2 tbsp, finely chopped
• Turmeric – 1/4 tsp
• Red chili powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Hing – a pinch
• Salt – to taste
• Oil – for frying

For Batter:
• Gram flour (Besan) – 1 1/2 cups
• Rice flour – 2 tbsp
• Red chili powder – 1/2 tsp
• Turmeric – 1/4 tsp
• Ajwain – 1/2 tsp
• Baking soda – a pinch
• Salt – to taste
• Water – as needed

Method:
1. Mash the boiled potatoes and mix with chili-ginger paste, coriander, turmeric, spices, hing and salt.
2. Shape the mixture into small balls or flat portions.
3. Combine besan, rice flour, spices, salt and baking soda. Add water gradually to make a medium-thick batter.
4. Dip each potato portion into the batter.
5. Deep-fry in medium-hot oil until golden and crisp.
6. Serve hot with green chutney and sweet-tangy chutney.

Tip: Keep the batter medium-thick and fry on medium heat for a crisp coating.

2. Methi Na Gota

Ingredients:
• Fresh fenugreek leaves – 2 cups, finely chopped
• Besan – 2 cups
• Rice flour – 2 tbsp
• Green chilies – 2, chopped
• Ginger-garlic paste – 1 tsp
• Sesame seeds – 1 tsp
• Turmeric – 1/4 tsp
• Red chili powder – 1 tsp
• Cumin powder – 1 tsp
• Ajwain – 1/2 tsp
• Hing – a pinch
• Baking soda – a pinch
• Lemon juice – 1 tbsp
• Sugar – 1/4 tsp
• Salt – to taste
• Water – as needed
• Oil – for frying

Method:
1. Wash and finely chop the fenugreek leaves.
2. Add besan, rice flour, green chilies, ginger-garlic paste and all spices.
3. Add lemon juice, sugar and salt.
4. Add water little by little and prepare a soft, slightly thick batter.
5. Rest the batter for 10–15 minutes.
6. Add baking soda just before frying and mix gently.
7. Heat oil on medium flame. Drop small portions of batter into the oil.
8. Fry until golden brown and crisp outside.
9. Serve hot with green chutney and sweet chutney.

Tip: Do not make the batter too watery. Medium-thick batter gives soft, fluffy and crispy gota.

3. Crispy Kanda-Bateta Bhajiya

Ingredients:
• Potatoes – 2 medium, thinly sliced
• Onions – 2 large, thinly sliced
• Besan – 1 cup
• Rice flour – 2 tbsp
• Green chilies – 2, finely chopped
• Ginger – 1 tsp, grated
• Garlic – 1 tsp, crushed
• Red chili powder – 1 tsp
• Turmeric – 1/4 tsp
• Coriander-cumin powder – 1 tsp
• Ajwain – 1/2 tsp
• Hing – a pinch
• Sesame seeds – 1 tsp
• Salt – to taste
• Water – as required
• Oil – for frying

Method:
1. Thinly slice the onions and potatoes.
2. Add salt to the onions and gently squeeze them so they release moisture.
3. Add potatoes, besan, rice flour, green chilies, ginger, garlic and all spices.
4. Mix without adding water first.
5. Add only a little water if required to form a thick coating around the vegetables.
6. Heat oil on medium flame.
7. Drop small portions of the mixture into the hot oil.
8. Fry until golden, crisp and cooked through.
9. Serve immediately with green chutney and sweet chutney.

Tip: Do not add too much water. The moisture released from the onions helps bind the batter and makes the bhajiya extra crispy.

Serving:
Serve all three bhajiya varieties

18/08/2026

RAKSHA BANDHAN SPECIAL
4 FAMOUS INDIAN SWEETS
Homemade Taste • Perfect for Festivals

1. MOTICHOOR LADOO

Ingredients:
• Fine Besan – 2 cups (200 g)
• Ghee – 2 tbsp
• Powdered Sugar – 1 cup (150 g)
• Cardamom Powder – ½ tsp
• Saffron – 10–12 strands
• Milk – 2 tbsp
• Pistachios – chopped, for garnish

Method:
1. Heat ghee in a pan and lightly roast the fine besan.
2. Add milk and mix well until smooth.
3. Add powdered sugar, cardamom, saffron and mix thoroughly.
4. Apply a little ghee to your hands and shape into small ladoos.
5. Garnish with chopped pistachios.

Tips:
• Add sugar according to taste for softer ladoos.
• Use fresh besan for the best flavor.

2. KAJU KATLI

Ingredients:
• Cashews – 1 cup (150 g)
• Powdered Sugar – ¾ cup (150 g)
• Ghee – 1 tsp
• Cardamom Powder – ¼ tsp
• Silver Vark – optional

Method:
1. Soak cashews for 2–3 hours, drain completely and blend into a smooth paste.
2. Cook the cashew paste with powdered sugar on low heat.
3. When the mixture thickens and starts leaving the sides, add ghee and cardamom powder.
4. Spread the mixture on greased parchment paper and allow it to cool.
5. Roll gently and cut into diamond-shaped pieces.
6. Decorate with silver vark.

Tips:
• The cashew paste should be completely smooth.
• Do not overcook the mixture, or the katli may become hard.

3. MILK BARFI

Ingredients:
• Full-Fat Milk – 1 liter
• Sugar – 1 cup (200 g)
• Milk Powder – ½ cup (50 g)
• Ghee – 1 tbsp
• Cardamom Powder – ½ tsp
• Pistachios – chopped, for garnish

Method:
1. Boil the milk in a heavy pan and cook on low heat, stirring continuously.
2. When the milk thickens, add sugar and milk powder.
3. Continue cooking until the mixture becomes thick and leaves the sides of the pan.
4. Add ghee and cardamom powder and mix well.
5. Transfer to a greased tray and spread evenly.
6. Let it cool completely, cut into squares and garnish with pistachios.

Tips:
• Always cook milk on low heat.
• Milk powder gives the barfi a richer, creamier texture.

4. MALAI PEDA

Ingredients:
• Mawa/Khoya – 1 cup (200 g)
• Condensed Milk – ¼ cup (60 ml)
• Powdered Sugar – ¼ cup (50 g)
• Cardamom Powder – ¼ tsp
• Saffron – a few strands
• Pistachios/Almonds – for garnish

Method:
1. Roast the mawa in a pan on low heat for 5–7 minutes.
2. Add condensed milk and powdered sugar and mix well.
3. Add cardamom powder and saffron.
4. Cook on low heat until the mixture becomes thick and starts leaving the sides.
5. Turn off the heat and let the mixture cool slightly.
6. Apply a little ghee to your hands and shape into small pedas.
7. Garnish with pistachios or almonds.

Tips:
• Use fresh, soft mawa for soft pedas.
• Adjust the sweetness according to taste.

Enjoy these festive homemade sweets with your family this Raksha Bandhan!

17/08/2026

Dakor Gota is a famous Gujarati snack known for its crispy outside and airy, soft inside. Unlike regular methi gota, this recipe uses a special coarse spice mix of coriander seeds, fennel seeds, and black pepper instead of fenugreek. Mix 2 cups gram flour with ¼ cup coarse wheat flour, prepared spice mix, sugar, ginger-green chili paste, turmeric, asafoetida, salt, citric acid, and hot oil. Add water to make a medium-thick batter and rest for 20 minutes. Mix in baking soda, whisk well, then deep-fry spoonfuls until golden brown. Serve hot with sweet-sour kadhi, fried green chilies, and masala tea.

17/08/2026

5 RESTAURANT-STYLE STARTERS – EASY HOMEMADE RECIPES

1. DRAGON POTATO

Ingredients:
• Potatoes – 500 g
• Cornflour – 4 tbsp
• Salt – to taste
• Kashmiri Red Chilli Powder – 1 tsp
• Oil – for frying
• Garlic – 1 tbsp, finely chopped
• Ginger – 1 tsp, finely chopped
• Spring Onion – 2 tbsp
• Onion – 1/2 cup, diced
• Capsicum – 1/2 cup, diced
• Schezwan Chutney – 2 tbsp
• Tomato Ketchup – 1 tbsp
• Chilli Sauce – 1 tbsp
• Soy Sauce – 1 tsp
• Black Pepper Powder – 1/2 tsp
• Sesame Seeds – 1 tsp

Method:
1. Cut potatoes into thin finger-size pieces and wash well.
2. Parboil them for 3–4 minutes, then drain and dry completely.
3. Coat potatoes with cornflour, salt and Kashmiri chilli powder.
4. Deep-fry until crisp and golden. Drain.
5. Heat 1 tbsp oil in a wok. Sauté garlic, ginger, onion, capsicum and spring onion.
6. Add Schezwan chutney, ketchup, chilli sauce, soy sauce and black pepper.
7. Add the fried potatoes and toss on high heat until well coated.
8. Finish with sesame seeds and spring onion.

2. DRY GOBI MANCHURIAN

Ingredients:
• Cauliflower – 500 g
• Cornflour – 4 tbsp
• Maida – 2 tbsp
• Ginger-Garlic – 1 tbsp
• Green Chilli – 1, chopped
• Spring Onion – 2 tbsp
• Onion – 1/2 cup, diced
• Capsicum – 1/2 cup, diced
• Soy Sauce – 1 tbsp
• Chilli Sauce – 1 tbsp
• Tomato Ketchup – 1 tbsp
• Vinegar – 1 tsp
• Black Pepper – 1/2 tsp
• Salt – to taste
• Oil – for frying
• Water – as required

Method:
1. Cut cauliflower into medium florets and blanch for 2–3 minutes.
2. Prepare a thick batter using cornflour, maida, salt, pepper and water.
3. Coat the cauliflower florets evenly.
4. Deep-fry until crisp and golden.
5. Heat oil in a wok and sauté garlic, ginger, green chilli, onion and capsicum.
6. Add soy sauce, chilli sauce, ketchup and vinegar.
7. Add the fried cauliflower and toss on high heat.
8. Garnish with spring onion and serve immediately.

3. HARA BHARA KABAB

Ingredients:
• Spinach – 2 cups
• Green Peas – 1 cup
• Potatoes – 2 medium, boiled
• Green Chilli – 2
• Ginger – 1 tsp
• Garlic – 1 tsp
• Coriander – 1/2 cup
• Cumin Powder – 1/2 tsp
• Chaat Masala – 1 tsp
• Garam Masala – 1/2 tsp
• Salt – to taste
• Breadcrumbs – 3–4 tbsp
• Cornflour – 1 tbsp
• Oil – for shallow frying
• Cashews – for garnish

Method:
1. Blanch spinach for 1 minute and immediately transfer it to cold water.
2. Squeeze out excess water completely.
3. Blend spinach, peas, green chilli, ginger, garlic and coriander into a coarse mixture.
4. Mix with mashed potatoes, cumin powder, chaat masala, garam masala, salt, breadcrumbs and cornflour.
5. Shape into round, flat kababs and press a cashew on top.
6. Shallow-fry on medium heat until both sides are crisp and golden.
7. Serve hot with green chutney.

4. CHILLI PANEER

Ingredients:
• Paneer – 200 g, cubed
• Cornflour – 3 tbsp
• Maida – 1 tbsp
• Salt – to taste
• Black Pepper – 1/2 tsp
• Oil – for frying
• Garlic – 1 tbsp, chopped
• Ginger – 1 tsp, chopped
• Green Chillies – 2, sliced
• Onion – 1/2 cup, cubed
• Capsicum – 1/2 cup, cubed
• Spring Onion – 2 tbsp
• Soy Sauce – 1 tbsp
• Chilli Sauce – 1 tbsp
• Tomato Ketchup – 1 tbsp
• Vinegar – 1 tsp
• Water – 2–3 tbsp

Method:
1. Coat paneer cubes with cornflour, maida, salt and pepper.
2. Shallow-fry or deep-fry until lightly crisp.
3. Heat 1 tbsp oil in a wok and sauté garlic, ginger and green chillies.
4. Add onion and capsicum and

15/08/2026

VADA PAV – MUMBAI STREET-STYLE RECIPE

Ingredients:

FOR VADA:
• Boiled Potatoes – 3 medium (about 300 g)
• Green Chilli – 1, finely chopped
• Ginger – 1 tsp, finely chopped
• Curry Leaves – 6–8
• Mustard Seeds – ½ tsp
• Cumin Seeds – ½ tsp
• Turmeric Powder – ¼ tsp
• Salt – to taste
• Fresh Coriander – 2 tbsp, chopped
• Lemon Juice – 1 tsp
• Gram Flour (Besan) – 1 cup
• Rice Flour – 2 tbsp
• Baking Soda – a pinch
• Water – as required
• Oil – for deep frying

FOR GREEN CHUTNEY:
• Fresh Coriander – 1 cup
• Green Chillies – 2–3
• Garlic – 6–8 cloves
• Lemon Juice – 1 tsp
• Salt – to taste
• Water – as required

FOR GARLIC DRY CHUTNEY:
• Garlic – 6–8 cloves
• Dried Red Chillies – 4–5
• Roasted Peanuts – 2 tbsp
• Desiccated Coconut – 2 tbsp
• Sesame Seeds – 1 tbsp
• Salt – to taste
• Oil – 1 tsp

FOR PAV:
• Pav/Buns – 6–8
• Butter – as required

METHOD:

1. Prepare the Potato Filling:
Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, green chilli, ginger and curry leaves. Let them splutter.

2. Add the boiled and mashed potatoes, turmeric, salt, lemon juice and coriander. Mix thoroughly and cook for 2–3 minutes. Let the mixture cool.

3. Shape the cooled potato mixture into equal-sized balls.

4. Prepare the Batter:
Mix besan, rice flour, salt and a pinch of baking soda. Gradually add water and whisk into a smooth, medium-thick batter.

5. Dip each potato ball into the batter, coating it completely.

6. Heat oil on medium flame and deep-fry the vadas until crisp and golden brown. Drain on a paper towel.

7. Prepare Garlic Chutney:
Heat 1 tsp oil and lightly sauté garlic and dried red chillies. Add roasted peanuts, coconut and sesame seeds. Roast briefly, cool completely and grind into a coarse powder with salt.

8. Assemble the Vada Pav:
Slice each pav without cutting it completely. Apply butter, spread green chutney and sprinkle garlic dry chutney.

9. Place the hot potato vada inside the pav and add another layer of chutney if desired.

10. Serve immediately with fried green chillies and extra chutney.

PERFECT VADA PAV TIPS:
• Use starchy potatoes for a soft and flavorful filling.
• Keep the batter medium-thick so it coats the vada properly.
• Fry on medium heat for a crisp exterior and perfectly cooked center.
• Prepare garlic chutney slightly coarse for authentic street-style texture.
• Serve hot immediately for the best crispy texture.

14/08/2026

4 SUPERHIT INDIAN SWEET RECIPES
Market-Style Taste, Perfectly Made at Home

1. GULAB JAMUN

Ingredients:
• Mawa/Khoya – 2 cups
• Maida – ½ cup
• Ghee – for frying
• Sugar – 2 cups
• Water – 2 cups
• Cardamom powder – ½ tsp
• Rose water – 1 tbsp
• Pistachios – for garnish

Method:
1. Mix mawa and maida to make a soft dough.
2. Make small, smooth crack-free balls.
3. Deep-fry on low heat until evenly golden brown.
4. Prepare sugar syrup with sugar and water. Add cardamom and rose water.
5. Soak the hot gulab jamuns in warm syrup for 2–3 hours.
6. Garnish with chopped pistachios and serve.

Tip: Fry the jamuns on low heat so they cook evenly from inside.

2. BENGALI RASGULLA

Ingredients:
• Fresh Chhena (Paneer) – 2 cups
• Sugar – 1 cup
• Water – 4 cups
• Cardamom powder – ½ tsp
• Rose water – as desired
• Lemon juice – for preparing chhena

Method:
1. Prepare fresh chhena from milk and drain it well.
2. Knead the chhena for 8–10 minutes until smooth.
3. Make small, smooth balls without cracks.
4. Boil sugar and water to prepare a light syrup.
5. Add the rasgulla balls to the boiling syrup.
6. Cover and cook for 12–15 minutes until they become soft and spongy.
7. Add cardamom powder and rose water.
8. Cool slightly and serve.

Tip: Properly kneaded chhena is the key to soft, spongy rasgullas.

3. CRISPY JALEBI

Ingredients:
• Maida – 1½ cups
• Yogurt – ½ cup
• Water – as needed
• Ghee/Oil – for frying
• Sugar – 2 cups
• Water – 1 cup
• Saffron – a few strands
• Rose water – 1 tbsp
• Baking soda – ¼ tsp

Method:
1. Mix maida and yogurt to prepare a smooth, thick batter.
2. Add water gradually and mix well. Cover and ferment for 6–8 hours.
3. Prepare sugar syrup with sugar and water. Add saffron and rose water.
4. Add baking soda to the fermented batter and mix gently.
5. Transfer the batter into a piping bag or squeeze bottle.
6. Heat ghee/oil and pipe the batter into spiral jalebi shapes.
7. Fry until crisp and golden.
8. Immediately dip the hot jalebis into warm sugar syrup for 30–60 seconds.
9. Serve hot and crispy.

Tip: Proper fermentation gives jalebi its perfect texture and flavor.

4. BESAN LADDOO

Ingredients:
• Besan (Gram Flour) – 2 cups
• Ghee – 1 cup
• Powdered Sugar – 1½ cups
• Cardamom powder – 1 tsp
• Cashews – 1 tbsp, chopped
• Almonds – 1 tbsp, chopped
• Pistachios – 1 tbsp, chopped
• Nutmeg powder – a pinch (optional)

Method:
1. Heat ghee in a heavy-bottomed pan and add besan.
2. Roast the besan on low heat, stirring continuously.
3. Continue roasting until it becomes aromatic and turns golden.
4. Add chopped cashews, almonds and pistachios.
5. Mix well and switch off the heat.
6. Let the mixture cool until it becomes warm.
7. Add powdered sugar, cardamom powder and optional nutmeg.
8. Mix thoroughly.
9. Shape the mixture into smooth round laddoos.
10. Garnish with chopped nuts and serve.

Tip: Slow-roasting the besan is the secret to rich, aromatic and delicious laddoos.

14/08/2026

FARALI RAJGIRA SHEERA
Shravan Special Fasting Sweet

Ingredients (4–5 servings):
• 1 cup rajgira flour (amaranth flour)
• ½ cup ghee
• 2 cups full-fat milk
• ¾ cup sugar, or adjust to taste
• 2 tbsp milk powder
• ½ tsp cardamom powder
• 8–10 saffron strands
• 2 tbsp chopped almonds
• 1 tbsp chopped pistachios
• 2 tbsp charoli (chironji)
• 2 tbsp chopped dates
• 2 tbsp chopped cashews

Method:
1. Wash the rajgira grains if using whole rajgira and allow them to dry completely. For this recipe, use fine rajgira flour.
2. Heat ½ cup ghee in a heavy-bottomed kadai over low-medium heat.
3. Add the rajgira flour and roast slowly for 8–10 minutes, stirring continuously, until aromatic and lightly golden.
4. Add milk powder and roast for another 1–2 minutes.
5. Gradually add the warm milk while stirring continuously to prevent lumps.
6. Cook on low heat until the rajgira absorbs the milk and the mixture becomes thick and smooth.
7. Add sugar, saffron and cardamom powder. Mix well and cook until the sugar dissolves and the sheera becomes glossy.
8. Continue cooking until the ghee starts releasing from the sides and the sheera reaches a soft, creamy consistency.
9. Add chopped almonds, pistachios, charoli, dates and cashews. Mix well.
10. Cook for another 2–3 minutes, then turn off the heat. Garnish with additional nuts and saffron.

Tips:
• Roast rajgira flour slowly for the best aroma and texture.
• Keep stirring while adding milk to avoid lumps.
• Adjust sugar according to taste.
• For a richer fasting sweet, use full-fat milk and good-quality ghee.
• Serve warm for the best taste.

Perfect for Shravan fasting, Navratri and other Farali occasions.

Yana Gujarati Recipes

19/08/2026

19/08/2026

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18/08/2026

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14/08/2026

14/08/2026

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