Serves: 4 

Ingredients: For the Bhajias

1 mug split red cowpeas/chola (kunde)

1 mug split moong daal/green gram

1 tsp. garlic paste

3-4 green chilli

100g coriander sticks, separate leaf from stick and chop

100g methi, chopped

Ingredients: For the Coconut Chutney

1 mug grated coconut

1 tsp. salt

5-10 green chillies

3-4 tbsp. grated mango or juice of 1 lemon

Enough water, to blend

Ingredients: For the Red Chutney

10 fresh red chillies

4-5 dates, deseeded and chopped

1 tsp. garlic paste

2 tbsp. tomato sauce/ketchup

1tsp. sugar

Enough water, to blend

Ingredients: For the Uroja Sauce

2 tbsp. flour atta flour

2 tbsp. gram flour

1 L warm water

A dash of yellow food colouring, optional

A dash of garlic paste

Turmeric, a pinch

½ cup coconut milk, optional

Salt, to taste

2-3 tbsp. grated raw mango

2 Lemon, juiced

A pinch of red chili powder

2 potatoes boiled, peeled and diced

Cooking Methods:

Soak the cowpeas and daal, for about 5 hours, preferably overnight.

Wash and sieve out as much peel as you can, Change the water several times until the grains are clean and check for stones.

 Drain the grains, then pour into a food processor, adding in some green chillies, one onion and some coriander sticks.

Grind to make a rough mixture, add in ½ tsp. of garlic paste and some salt, do not add water to the mixture . Mix thoroughly, then add in some chopped coriander and some chopped methi.

Place a pan of oil and heat on low setting,using your hands as a funnel, drop small balls.

Blend the ingredients for the coconut chutney and set aside, repeat the same process for the red chutney. 

Pour the 5 the water in a pot, place the pot on a stove and let it simmer.

Now put the flour in a container, add some water and mix well to make a thick batter, until smooth.

Once the water comes to a simmer, add the flour batter slowly and mix well to avoid any lumps.

Immediately add the salt, lemon juice, red chili powder, green chilli, garlic paste,  turmeric powder, yellow food colour if you chose to use it and mix well. Turn on heat and bring to a slow simmer whilst constantly stirring so no lumps are formed.

Keep stirring and mixing for at least 25 minutes until you don’t taste the rawness of the flour.

You need the mixture to have some thickness to it but if you find the mixture to be too thick, add some water.

Now add the cubed potatoes and cook on low for a few minutes. Taste for salt.

The Urojo/Mix is now ready to be served.

Serve it hot and top it with a variety of toppings like bhajias, a variety of chutney, add in a few mashed fried potato, then sprinkle with some potato/cassava shavings.