Suji Masala Vada

Finely chop the capsicum (red, green, yellow) and grate the carrot.

Finely chop the curry leaves and green chillies.

In a pan, heat 2 tbsp oil. Add black mustard seeds and let them splutter.

Add the chopped curry leaves and sauté for a few seconds.

Add the finely chopped capsicum and grated carrot to the pan. Sauté for 1-2 minutes until slightly softened.

Add water to the pan along with salt, chilli flakes, chopped green chillies, garam masala powder, lemon juice, and butter (if using). Bring the mixture to a boil.

Add the suji (semolina) and fresh coriander to the boiling mixture. Stir continuously to prevent lumps until the mixture thickens and forms a dough.

Remove the pan from heat and let the dough cool slightly. Once cool enough to handle, knead it to smooth dough.

Shape small portions of the dough into balls, flattening each ball slightly to form vadas. Ensure they are not too big or too small.

Coat each vada with coarsely ground cornflakes, pressing slightly to ensure the cornflakes stick. Place the coated vadas in the refrigerator to firm up for about 15-20 minutes.

Heat oil in a deep frying pan over medium-high heat.

Once the oil is hot, carefully slide the suji vadas into the oil. Deep fry them in batches until they are golden brown and crispy.

Remove the vadas from the oil and drain them on paper towels to remove excess oil.

Serve the hot Suji Masala Vadas with chutney of your choice, such as green coriander chutney, tamarind chutney, coconut chutney or your favorite dipping sauce.