Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many. Continue reading Kandhabhaji/ onion pakoda in steps
Puffed rice balls , sweet and crunchy are tasty snacks to binge on. Popular doing festive times as offerings to the lord, it hails from the state of Gujarat . Continue reading Puffed rice balls aka Gujarati Mamra na ladoo
Kothimbir Vadi is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves. You can use them as snacks with tea or as an accompaniment with main course of food.
Kachori is a savoury snack which originated in Uttar Pradesh and Rajasthan. Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time and the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.
For the dough :
- Refined flour 2 cups
- soda 1/2 tsp
- salt 1/2 tsp
- oil 3tbsp
For the filling :
- urad dal 1/2 cup
- green chilly
- ginger 1 inch
- dhania powder 1tsp
- cuminpowder 1/2 tsp
- fennel powder 1/2 tsp
- chilly powder 2tsp
- sugar 1/2 tsp
- cashew pieces
- oil for deep frying
Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.
To make the dough :
- Sift the flour, salt and soda together.
- Add oil and mix well with fingers.
- Knead to a dough of thick consistency,
- Cover it with a moist cloth and keep aside.
To make the filling :
- Soak the urad dal for an hour.
- Coarsely grind it along with ginger and green chilly.
- Heat oil in a pan. Add the ground paste to it.
- Along with it add asafoetida and other spice mix.
- Let the moisture evaporate. Add salt and lime juice.
- Let cool.
To make the kachoris :
- Make 15 balls of the dough and the filling.
- Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
- Take a ball of the mixture, enclose it by sealing the edges.
- Flatten it by pressing with fingers.
- Repeat for others.
- Heat oil in a frying pan.
- Deep fry by putting three or four at a time.
- It should be golden in colour.
- Remove and put it on absorbent paper.
- Serve with sweet chutney and green chutney.
Do check out the other variety of kachoris by Culinary Hoppers.
Aloo pyaz ki kachori by Vani
Green peas kachori by Piyali
Tuvar lilva kachori by Parvathy
Sattu ki kachori by Swati
Dry fruit kachori by Padma
Khasta kachori by Shubha
Whole mung baked kachori by Anu
Kabuli channa kachori by Shobana
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Glad if you could share it !
Indo-Chinese snacks are very popular. Among the many varieties Alu 65, or chilli potato is one of them. A dry snack , it is tasty and loved by all. It can be of different kinds as with cauliflower,paneer or tofu. I have used potato as it is liked by kids and I had prepared it on my daughter’s birthday.
In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka,Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack. Continue reading Poha chiwda
It’s time for virtual party again. Thankyou Cherie Chalmers for bringing us together again . As Christmas is fast approaching, it is the Tree Trimming Party.
Cutlets have been a popular snack since ages. As kids, we often went to one of the restaurants that prepared the delicious ones. Today ,cutlets are made of various kinds.
Here is one kind which I often make and loved by all at home. This is made using different veggies, hence healthy and ideal to serve for children and adults alike. The advantage of making these cutlets is they are shallow fried. Hence guilt free of the calories that you will be adding.
- beans 15
- carrot 2
- potatoes 3
- peas 1 bowl
- onions 2
- green chilly 3
- ginger 1 inch
- coriander leaves 1/2 bunch
- garam masala powder 1/2 tsp
- chilli powder 1tsp
- cumin powder 1/2tsp
- corn flour 2tbsp
- bread crumbs
- oil for frying
- Chop vegetables finely into small pieces.
- Boil potatoes and keep aside.
- Cut onions into fine bits.
- Grind green chillies and ginger to a paste.
- Take a spoon of oil in a pan and saute the onions. As they turn pink in colour, add the other veggies and let cook on a low flame.
- When done, add the ginger- chilli paste and mix well.
- Add garam masala powder,cumin powder and chilli powder.
- Mash the potatoes and mix along with the other ingredients.
- Add finely cut coriander leaves.
- Mash all the veggies with a masher.
- Shape them into cutlets and keep aside on a plate.
- Mix cornflour with water to a thin paste in a wide bowl.
- Take one of them and dip it iin the cornflour paste and then roll in the bread crumbs.
- Heat a skillet and smear some oil on it. Shallow fry the cutlets on both the sides. You can make four or five at a time.
- Serve with tomato ketchup.
HAVE A GREAT TIME WITH OUR PARTY. WE ARE GLAD TO HAVE YOU HERE. DO VISIT OUR FRIENDS TOO !!