Indian Snacks

VEGETABLE SAMOSA

Ingredients:

For Cover:

1 cup all purpose flour (Maida) 

Water to Knead dough

2tbsp oil

Little salt

1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp coriander finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

1/2tsp Garam masala 

Salt to taste

Red chili powder to taste

1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

PAO BHAJI

Ingredients:

12 Pav buns

2 Onions

3 tsp Dhania Powder

5 Tomatoes 

2 tsp Jeera Powder

3 Potatoes

2 tsp Chilli powder

1 cup Peas

4 tsp Pav Bhajji masala 

1/2 cup Carrot

Salt to taste

1/2 cup Beans 

1/2 cup Coriander for garnish 

1/2 cup Cabbage 

2 tsp Lemon Juice

1/2 cup Capsicum 

1 cup Cauliflower

1' piece Ginger 

Garlic optional

2 Green chillies finely chopped 

Preparation:

• Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
• Steam all the other vegetables seperately & add them to the onion mixture.
• Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
• When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
• For the pavs:
• Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
• Serve hot with bhajji.

DAHI VADA 

Ingredients: :

     

For Wada:

1 Cup Urad daal

Salt to taste

Oil to fry

For Dahi :

1 kg Dahi (yogurt)

1/2 tsp grated Ginger

Finely chopped coriander leaves 

1-2 green chilies chopped

Salt to taste

2 tsp Roasted cumin(jeera)powder

Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.

CHOLEY BHATURE

Ingredients:

Bhature 

2 cups All purpose flour (Maida) 

1 pouch Yeast

1 cup Yogurt 

2 tbsp Vegetable Oil 

Salt to taste 

Choley 

1 small can Garbanzo beans 

1/2 tsp Ginger paste 

1/2 tsp Garlic powder 

1 tsp Cumin seeds

2 tbsp Oil 

2 tbsp Cilantro 

6-7 Mint leaves

1/2 tsp Turmeric Powder 

1/2 tsp Chilly Powder 

2-3 Bay Leaves 

2-3 Cloves 

1/2 tsp Garam Masala 

1 Medium-sized finely chopped onion 

1 Big tomato 

1 1/2 cup Water 

Salt to taste

                How to make chhole bhature :

Bhature

• Take yeast and soak in lukewarm water for 5-10 minutes
• Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
• Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

• Take 2 tablespoons of oil in a pressue cooker and heat it.
• Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
• Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
• Now add the rest of ingredients including water except the cilantro and mint leaves.
• Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
• Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

                                           

BREAD PAKORA 

Ingredients:

4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying

            How to make bread pakoda :

• Cut Bread slices into desired shapes (like triangle, rectangle etc.)
• In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
• Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
• Heat oil in a kadhai.
• Dip bread piece in the batter and fry till crisp on medium flame.
• Serve bread pakora hot with green chutney and tomato sauce.

BHEL PURI

Ingredients:

      1 cup Puffed Rice (Murmura) 

1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

                                                    

                                                                              

     How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..