Khasta Gobhi /Crisp Caulflower Fritters

Crisp cauliflower fritters

Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
My favorite is Aloo gobhi ki subzi and Gobhi matar ka keema  .There are so many fried snacks but I often make this easy,delicious and crispy cauliflower fritters which I make in few variations.
Today I am sharing my favorite version of making gobhi pakora ,to make this blanched cauliflower florets are dipped in gram flour,corn flour and semolina batter and then deep fried to a nice golden colour.These Gobhi pakoras are good to serve a crowd or on any special occasion,can be served with tomato ketchup or any tangy and spicy dip.

Prep time-10 min
Cooking time-8-10 min
Difficulty level-easy
Cuisine-Indian
Type-snack,starter
Serve-4

INGREDIENTS-

• Cauliflower /gobhi  - 250 gms
• Gram flour /besan - 3/4 cup
• Corn flour - 3/4 cup
• Semolina /sooji - 1/4 cup
• Red chili powder - 1tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Salt - to taste
• Cooking oil- to deep fry

PROCEDURE-

1. Make medium size florets from cauliflower.
2. Boil 2 glasses of water add 1/2 tsp of salt and 1/4 tsp of turmeric powder.
3. When it start boiling add cauliflower florets and cook for 1 minute.
4. Drain and let it cool down completely.
5. In a bowl add gram flour,corn flour,turmeric powder, semolina, salt, chili powder and cumin powder.
6. Add water in the mixture and whisk well.
7. Make a medium thick batter and rest for 10 minutes.
8. Dip the cauliflower florets in the batter and deep fry in hot oil on medium heat.
9. Fry till golden in colour.
10. Drain on a paper napkin and serve hot.

Serving suggestions-serve with tomato ketchup or any spicy dip

Moong Daal Pakora / Bhajiya

Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes

During winter season we all  like to have hot and crispy snacks .This daal ka bhajiya or Vati daal na Bhajiya is a easy and popular snack in North India.These lentil  fritters are called as vadas in Southern India and in North India they as popular as bhajiya or pakoras. 

Yellow lentil or moong daal is soaked and ground and then few spices ,fresh chopped fenugreek leaves and potatoes are added in it and then small nuggets are dropped in hot oil and fried to make golden crisp pakoras /vadas .

You can also make these pakoras without fenugreek leaves if not available easily,and can also use chilkewali moong daal(split moong daal with skin) instead of yellow moong daal or use half of each daal.

I have also posted a different version of Moong daal pakora which is a popular snack /street food of Delhi- Ram ladoo /Pakora chat

Prep time-15 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type-snack
Serve-4

INGREDIENTS-

• Yellow lentil /moong daal- 3/4 cup
• Potato,boiled - 2 small
• Fresh fenugreek/methi , chopped-3/4 cup
• Green chilies, chopped- 2 tsp
• Chili powder/Mirch- 1 tsp
• Salt- to taste
• Asafoetida /Hing- 1/3 tsp
• Cumin seeds /Jeera- 3/4 tsp
• Cooking oil- to deep fry
• Coriander seeds/Dhaniya, crushed- 1.5 tsp

PROCEDURE-

1. Wash and soak moong daal for about 3 hours.
2. Grind daal to make a smooth and thick paste(no need to add extra water)
3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
5. Take ground moong daal paste in a bowl and whisk well.
6. Now add all the spices and methi leaves and mix well.
7. Then add chopped potatoes and mix gently.
8. Heat oil in a deep and wide pan to deep fry.
9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
10. Deep fry on medium heat till golden in colour.
11. Drain on a paper napkin when done.
12. Serve hot.

Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.

Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.

Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Type-Snack,side
Serve - 4

INGREDIENTS-

• Sweet potato /shakarkandi  - 2  (400 gms)
• Tamarind chutney -1.5 tbsp
• Green chutney - 1.5 tbsp
• Red chili powder -1 tsp
• Black salt /kala namak - 1/4 tsp
• Roasted cumin powder  - 1/3 tsp
• Salt - to taste
• Green chili,chopped -1 tsp
• Fresh coriander,chopped -  2 tbsp
• Lemon juice- 2 tbsp

PROCEDURE-

1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
2. Boil on medium heat fopr 3 whistles.
3. When cool down completely then peel the skin completly.
4. Chop the boiled sweet potato into medium size cubes.
5. Take a big bowl and add chopped sweet potatoes.
6. Add all the spices and both chutney and lemon juice.
7. Mix preperly add chopped green chili and fresgh coriander.
8. Serve with a tooth pick and a lemon wedge.

Tips-

1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
2. Can also make without the chutnies.
3. You can substitute lemon juice with orange juice.
4. Can also add some boiled potatoes and ripe banana cubes in it.

Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls,  minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

Prep time- 10 min

Difficulty level-easy

Spice level-mild

Cuisine-North Indian

Type-Snack,street food

Serve-3

Dahi Aloo Chat

Ingredients

• 3 (small size) - Potato, boiled
• 1 cup of - Yogurt /dahi
• To taste- Salt /namak
• 1/2 tsp - Chili powder /lal mirch
• 1/2 tsp - Roasted cumin powder/bhuna jeera
• 1/4 tsp- Black salt /kala namak
• 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
• 2 tbsp - Green mint chutney /hari chutney(recipe here )
• A pinch of - Sugar

Cooking Directions

1. Peel and chop potatoes into small cubes.
2. Take yogurt in a bowl and whisk it well
3. Add sugar,salt and black salt in the yogurt and mix well.
4. Add chopped potatoes in the yogurt.
5. Let it soak for 15 minutes.
6. Now serve in individual serving bowls.
7. Sprinkle chili powder and roasted cumin powder over it.
8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
9. Best served chilled.

NOTE-

1. If you are fasting then use pepper powder instead of chili powder.
2. Use mango leather chutney /aam paapd chutney if you are fasting.
3. Instead of boiled potatoes you can also use deep fried potato cubes.

How to Make Batata Vada , Mumbai Batata Vada Recipe

Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash ,then a flavorful tempering is added in it and then shaped in round balls .Then these spicy potato dumplings are dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.
There are few variation of making this vada but the main ingredients and spices remains the same.

Prep time-10 min
Cooking time - 15 min
Difficulty level - medium
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

Batata Vada

INGREDIENTS-

• 250 gm - Potato,boiled
• 1 tbsp - Green chili,minced
• 1 tsp - Ginger,chopped
• 1/2 cup - Fresh coriander,chopped
• To taste - Salt/namak
• 1/3 tsp - Turmeric
• 1/4 tsp - Citric acid/tatri *
• 1 tsp - Mustard seeds /rai
• 1/4 tsp -white lentil /urad daal
• 1/4 tsp - Asafoetida /hing
• 8 -  Curry leaves
• 1 tbsp - Cooking oil

Batter-

• 1 cup - Gram flour /besan
• 2 tbsp - Rice flour/chawal ka atta
• 1/4 tsp - Turmeric/haldi
• 1 tsp - Chili powder
• 1 tbsp - Hot oil
• To taste  - Salt
• Pinch of  - Soda-bi-carb (optional)

Cooking Directions-

1. Peel and coarsely mash the boiled potatoes(don't make a paste of potatoes )
2. Heat oil in a pan and add urad daal and mustard seeds.
3. When seed start crackling add asafoetida,curry leaves and green chilies.
4. Stir and then add turmeric powder and boiled potatoes.
5. Add salt and citric acid and stir to mix every thing.
6. Remove from the flame and add chopped fresh coriander.
7. Mix it and let it cool down a bit.
8. Now make small balls from this potato mixture and keep aside.
9. In a bowl add gram flour, rice flour, salt,chili powder and turmeric.
10. Add water to make a batter of pouring consistency.
11. Add hot oil and mix well.
12. Heat oil in a deep and wide pan.
13. Dip the prepared potato balls in the gram flour batter.
14. Gently add in the hot oil and deep fry on medium heat.
15. Change the sides 2-3 times in between so get a nice colour from all the sides.
16. Remove from the pan when become golden and crisp.
17. Drain on a paper napkin to absorb the extra oil.
18. Slit or poke hole in few green chilies and deep fry them.
19. Drain on a paper napkin and sprinkle some chat masala or salt over them.
20. Serve hot vadas with green chutney,ketchup and fried green chilies.

NOTE-

1-To add sourness in the vada you can add either citric acid or lemon juice.

2-Don't mash the potato completely,just mash roughly,don't make a paste of potatoes.
3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
4-for variation -you can also add some boiled peas at step -3

Sama and Potato Tikki - Navratri Special Recipe

Crisp and delicious patties made with barnyarn millet,potato and spices (food for fasting)


Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting .
Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used  for making pattices, pooris and pilafs.
All fruits can be used but in vegetables only Potato,sweet potato,colacosia ,yellow pumpkin,yam,bottle gourd,cucumber,raw banana are prefered,and only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.

I often make sabudana vadas but today I wanted to try something different, so just tried this sama and potato pattice and it turn out crisp and delicious,we all loved this new and delicious recipe:)

Prep time-20 minutes
Cooking time-10 minutes
Difficulty level-easy
Spice level-mild
Cuisine-Indian
Type-snack,vrat
yields-approx 25 pieces

INGREDIENTS-

• Sama/Maraiyo/Mordhan/Varai -1/2 cup
  
• Potatoes/aloo ,boiled-4 (medium size)
• Green chilies,chopped-1.5 tsp
• Ginger/adrak, chopped- 1tsp
• Fresh coriander/dhaniya,chopped- 3 tbsp
• Pepper powder/kali mirch- 1tsp
• Cumin seeds/jeera- 1 tsp
• Mango powder/amchoor - 1.5 tsp
• Salt/namak -to taste
• Cooking oil/Ghee- 3 tbsp 

PROCEDURE-

1. Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.
2. When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
3. Mix together grated potato,sama and all the ingredients and mash well.(the proportion of cooked sama and boiled potato mixture should be almost same)
4. Grease your palms and make patties of same size from the mixture.
5. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till  they become golden and crisp from both the sides.(avoid deep frying)
6. Drain on a paper napkin and serve hot.

Note-
you can also add 2 tbsp of crushed peanuts at step-3

For more fasting recipes please check -vrat ke recipes

Aloo Chiwda / Vrat ki Falahari Namkeen

Fried potato sticks,peanuts and cashews tossed Indian style

During Navratri and other fasting days we need some snacks or munchies along with the main course meals.As there are only few option to use during fasting ,so often we have to try something mainly with potato,banana and yam.This aloo chiwda can be easily used during fasting.
Potato is grated and fried and then fried peanuts,cashews,green chilies and few spices which are acceptable in fasting are added .You can also make this with sundried potato sticks if you want to make it quick and easy.but the taste and texture will be slightly different.

Prep time- 10 min
Cooking time-20 min
Difficulty level-medium
Spice level-mild
Cuisine-North Indian
Type-snack,vrat ki recipe
Yield-approx. 5 cups

INGREDIENTS-

• Potatoes /aloo - 4 medium(500 gms)
• Peanuts/moongphali - 3/4 cup
• Cashew nut/kaju,halves- 3/4 cup
• Raisins /kishmish - 2 tbsp
• Green chili/hari mirch ,chopped- 2 tsp
• Curry leaves/kadi patta - 10

Spice mix-

• Castor sugar/pisi hui chini-1.5 tsp
• Tatri/citric acid,powdered -1/4 tsp *
• Pepper powder/kali mirch - 1 tsp
• Rock salt/sendha namak-to taste

PROCEDURE-

1. Peel potato and then grate it with a thick grater .
2. Wash the grated potato with enough water and then squeeze well.
3. Now spread it on a kitchen towel for 20 minutes.
4. Take a small bowl and mix all the spices and keep aside.
5. Heat oil in a deep and wide pan.
6. Add the grated potatoes in the pan and fry on high flame for 2 minutes.
7. Then lower the flame and fry till they become golden and crisp.
8. Drain the fried potatoes on a paper napkin.
9. Repeat the process and fry potatoes in batches.
10. Then fry peanuts on low heat till they become golden and crisp,drain on a paper napkin.
11. Fry cashews on low heat till golden and then drain
12. Add chopped green chilies in the hot oil and fry,after few seconds add chopped curry leaves .
13. When curry leaves become crisp, add raisins.
14. When raisin floats on top of the oil then take out and drain on a paper napkin.
15. Now sprinkle the spices over all fried ingredients and mix well.
16. Let the chiwda cool down completely then serve or store.

Note-
1-Citric acid can be substituted with mango powder,or you can skip both.
2-Instead of making with freshly grated potatoes,you can also make this potato chiwda with readymade sun dried potato sticks/sev .But the taste and texture will be different

To make sun dried Aloo sev and papad-check the recipe here

Moong Sprout Kachori

Crisp home made pastry shells stuffed with mildly spiced bean sprout filling

Kachoris are very popular breakfast and snack from North India.They are flaky and crisp shells made with refined flour, stuffed with either savory or sweet stuffing but savory version is the most popular version of kachoris.

They are often made on festivals,on every special occasion or can be made any day when ever you want to have some thing crisp and spicy. Kachories are easily available in all restaurants ,chat corners and on road side stalls.They are served with chutney, kadi or allo ki subzi depending on each city and region. In Rajasthan kachoris are served with kadi and in Uttar pradesh kachoris are served with sweet and sour kaddu ki subzi. and thin potato curry

They are usually made with refined flour/maida but can also be made with wheat flour or a mix of wheat flour and refined flour or even with multigrain flour. Stir fried spicy lentil or vegetable mixture is made to stuff inside the kachori and then the stuffed kachoris are deep fried on medium heat till golden and crisp.

There are so many variations and versions of making kachoris .If you love making kachoris then do check these kachori recipe from my blog -The popular  Urad daal ki khasta kachori  ,  Aloo ki kachori,  Corn kachori , Moong daal ki khasta kachori  and tangy and spicy Kachori chaat

Prep time-25 min
Cooking time -15 min
Difficulty level -medium
Spice level -medium
Cuisine-North Indian
Type-snack

INGREDIENTS-

For outer layer/puff

• Refined flour /maida- 2 cup
• Semolina /sooji - 3 tbsp
• Cooking oil- 4 tbsp
• Lemon juice- 1/4 tsp
• Salt /namak - to taste

For the stuffing-

• Bean sprouts /ankurit moong - 3 cup
• Potato /aloo, boiled - 1(medium)
• Mint leaves /pudina, chopped - 2 tbsp
• Fresh coriander,chopped- 2 tbsp
• Green chili /hari mirch, chopped - 1 tbsp
• Turmeric /haldi - 1/3 tsp
• Ginger /adrak, grated - 1tsp
• Mango powder/amchoor - 1.5 tsp
• Chili powder/lal mirch - 1.5 tsp
• Coriander powder /dhaniya - 1.5 tsp
• Garm masala - 1/4 tsp
• Salt /namak -to taste
• Cooking oil /tel - 2.5 tbsp
• Cumin /jeera - 1 tsp
• Asafoetida /hing - 1/4 tsp

PROCEDURE-

For the outer covering

1. Mix and sift flour,sooji and salt in a bowl
2. Add oil and lemon juice and rub to mix well
3. Add water and make a soft dough.
4. Cover and keep aside for 20 minute

For the filling-

1. Wash bean sprouts very well with normal water.
2. Heat oil in a heavy bottom pan.
3. Add cumin,chopped green chili and asafoetida
4. When cumin start crackling add bean sprouts and saute for a minute
5. Now add turmric and salt and 1 tsp of water
6. Cover and cook on low flame till it get cooked but remain crunchy,don't over cook them.
7. Now add mashed potato and all the spices .
8. Stir fry for a minute.
9. Take out in a bowl and let it cool down completely.
10. Now add chopped mint and coriander and mix .

Making the kachori-

1. Knead the prepared dough to make it soft and pliable.
2. Make small size balls of equal size from the dough and keep aside.
3. Cover the balls with a damp cloth .
4. Take a ball and flatten it a little with the rolling pin.
5. Put about 1.5 tbsp of filling in the center.
6. Bring together all the sides and collect in the middle .
7. Close it and press it slightly,make sure it will seal properly.
8. Press the kachori with your palm to flatten it slightly.
9. Heat enough oil in a deep pan.
10. When it become medium hot then gently slide few kachoris in hot oil.
11. Now lower the temperature to medium.
12. The kachori will puff up then turn the side.
13. Fry it till it become golden from both the sides.
14. Drain the fried kachori on a paper napkin.
15. Serve hot .

Serving suggestions-Serve with green chutney and date and tamarind chutney.