Aloo Singhada Dahi Vada



  1. Mash the potatoes and mix all the ingredients accept green coriander, jeera & curd.
  2. Make small balls and heat the oil on a skillet.
  3. Deep fry on low heat.
  4. Remove with slotted spoon and place them on kitchen towel to absorb excess oil.
  5. Whisk the curd add cumin and Lahori salt and add the wadas and garnish with green coriander chopped.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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