Tag Archives: snacks

Kandhabhaji/ onion pakoda in steps

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

Khasta Kachori

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.

kastha kachori
kastha kachori

Ingredients :

For the dough :

  • Refined flour 2 cups
  • soda 1/2 tsp
  • salt 1/2 tsp
  • water
  • 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
  • salt
  • cashew pieces
  • raisins
  • 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.

Method :

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.
filling mixture
filling mixture
balls of the dough
balls of the dough
balls of the filling
balls of the filling
dough rolled
dough rolled
place the filling
place the filling
seal the edges
seal the edges
flatten it with fingers
flatten it with fingers
deep fry
deep fry


kastha kachori
kastha kachori

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

kachori collage
kachori collage




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Alu 65, chilli potato

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.

Continue reading Alu 65, chilli potato

Poha chiwda

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

Cutlets for the party

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
  • salt
  • corn flour 2tbsp
  • bread crumbs
  • oil for frying
mouth watering


  • 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.