Category: Snacks

Onion Fritters Pyaaz Ke Pakoday

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Onion pakodas, also known as onion fritters, are a popular Indian snack enjoyed for their crispy and spicy flavor. Here’s a delicious recipe to make tasty and spicy onion pakodas.

Recipe

Ingredients:
– 2 large onions, thinly sliced
– 1 cup besan (gram flour)
– 2 tablespoons rice flour
– 1 teaspoon cumin seeds
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 tablespoon chopped fresh coriander leaves
– 1 green chili, finely chopped (optional, for extra heat)
– A pinch of asafoetida (hing)
– Salt to taste
– Water, as needed
– Oil, for deep frying

Instructions:

1. In a mixing bowl, add the besan, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, chopped coriander leaves, green chili (if using), asafoetida, and salt. Mix all the dry ingredients well.

2. Add the thinly sliced onions to the bowl with the dry ingredients. The moisture from the onions will help bind the mixture together. Toss the onions with the dry ingredients until they are well coated.

3. Gradually add a little water at a time and mix everything to form a thick batter. Make sure the batter is not too runny; it should coat the onion slices well. The batter should be thick enough to drop off the spoon in lumps.

4. Heat oil in a deep frying pan on medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

5. Carefully drop spoonfuls of the onion batter into the hot oil. Fry the pakodas in batches, avoiding overcrowding in the pan. Fry until they turn golden brown and crispy, stirring occasionally for even cooking. It should take about 4-5 minutes per batch.

6. Using a slotted spoon, remove the fried pakodas from the oil and place them on a plate lined with paper towels to absorb excess oil.

7. Serve the hot and crispy onion pakodas immediately with green chutney, tamarind chutney, or ketchup.

Enjoy these delicious and spicy onion pakodas as a tea-time snack or as an appetizer for your next gathering! Remember to be cautious while handling hot oil and ensure it’s disposed of properly after use.

Aaloo Puri Indian Style

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Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ajwain (carom seeds)
2 tablespoons oil
1 medium potato, boiled and mashed
Water as needed
Oil for frying


Instructions:

•In a large mixing bowl, combine the flour, salt, ajwain, and oil. Mix until the ingredients are well combined.
• Add the mashed potato and mix well. Gradually add water and knead the dough until it becomes smooth and pliable.
• Cover the dough and set aside to rest for at least 15 minutes.
• Divide the dough into equal-sized balls. Roll each ball into a circle, about 5 inches in diameter.
• Heat the oil in a deep frying pan over medium heat.
• When the oil is hot, carefully drop a rolled puri into the pan and press it down lightly with a slotted spoon. The puri will puff up.
• Fry until the puri is golden brown on both sides. Remove from the pan and place on a paper towel to absorb the excess oil.
• Repeat with the remaining puris. Serve hot with your favorite chutney or curry. Enjoy!

Ragda patties

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Ingredients:

  • 1 cup dried white peas (safed vatana)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 cups water
  • 2 cups oil for frying
  • 8-10 small round patties or puris
  • 2 cups finely chopped onions
  • 2 cups finely chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tbsp tamarind chutney (optional)
  • 2 tbsp mint chutney (optional)

Instructions:

  1. Soak the dried white peas in enough water for 6-8 hours or overnight. Drain and set aside.
  2. In a pressure cooker, add the soaked peas, 2 cups of water, and a pinch of salt. Cook for 2-3 whistles or until the peas are soft and cooked through.
  3. Heat 1 tsp of oil in a pan over medium heat and add cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until the spices are fragrant.
  4. Add the cooked peas to the pan and mash them lightly with a potato masher or the back of a spoon. Cook for 2-3 minutes or until the peas are heated through and the mixture is thickened.
  5. Heat oil in a pan for frying, add the small round patties and fry them until they are golden brown and crispy. Drain on a paper towel.
  6. In a serving plate or bowl, add the fried patties and spoon some of the ragda mixture over the patties.
  7. Garnish with finely chopped onions, tomatoes, cilantro and the tamarind and mint chutney (if using).

Ragda Patties is a popular street food in India, it’s a chaat dish where the patties are topped with a spicy and tangy ragda made from dried white peas, and garnished with onion, tomatoes, cilantro, and chutneys. You can adjust the spiciness as per your taste preference. You can also make the patties at home using wheat flour, besan and spices.

Sabudana Vada

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Sabudana Vada Recipe:

Ingredients:

  • 1 cup sabudana (sago pearls)
  • 1/2 cup boiled and mashed potatoes
  • 1/4 cup roasted peanuts, coarsely crushed
  • 2-3 green chilies, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped mint leaves
  • Salt and black pepper to taste
  • Oil for deep frying

Instructions:

  1. Soak the sabudana in water for 2-3 hours or until they become soft. Drain and set aside.
  2. In a large mixing bowl, combine the sabudana, mashed potatoes, crushed peanuts, green chilies, cilantro, mint leaves, salt, and black pepper. Mix well.
  3. Divide the mixture into small balls and flatten them slightly to form patties.
  4. Heat oil in a deep pan and deep fry the patties on medium heat until they are golden brown and crispy.
  5. Drain on paper towels and serve hot with tamarind chutney.

Tamarind Chutney Recipe:

Ingredients:

  • 1/2 cup tamarind pulp
  • 1/2 cup jaggery (or brown sugar)
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 cups water

Instructions:

  1. In a pan, mix tamarind pulp, jaggery, red chili powder, cumin powder, coriander powder, salt and 2 cups of water.
  2. Cook the mixture over medium heat for about 10-15 minutes or until it thickens and the jaggery dissolves.
  3. Strain the mixture through a sieve and discard the solids.
  4. The chutney is ready to serve, you can store it in airtight container in refrigerator for a week

Enjoy your homemade Sabudana Vada with Tamarind Chutney!