Snacks
Thin Poha Chivda(Patal Poha Chiwada)
Patal Poha (Thin Poha) Chivda is another diwali snack. This is my all time crispy favourite snack and it can be a good tea time snack too. This is a very simple and easy recipe and a quick snack made from thin poha, dry fruits, peanuts, spices in maharashtrian style.
preparation time 5 minutes
cooking time 20 minutes
servings 4 to 5
Ingredients
For roasting
2 cups white poha ( flattened rice)
⅓ cup peanuts
⅓ cup chana dal bengal gram)
⅓ cup cashew nuts (kaju)
¼ cup chopped dry coconut slices – optional
⅓ cup of oil for frying
For tempering poha chivda:
3 green chilies – sliced or chopped
4 to 15 curry leaves (kadi patta)
¼ tsp turmeric powder (haldi)
1 tablespoon sugar or powdered sugar
1 to 1.5 teaspoons salt or add as required
½ tablespoon oil
Directions || How to prepare Poha chivda
Keep ready all the ingredients as per the measurement in a bowl.
Take a thick bottomed pan or kadai with a handle.
Add for oil and fry the peanuts till it turns crispy and crunchy , remove it from pan or kadhai and allow it to cool in a bowl or a plate.
similarly fry 1/3 cup of chana dal till they become crisp. remove the chana dal and cashews from the pan and place it in a bowl.
For tempering :
In the same kadai or pan,heat 1/3 cup of oil for deep frying.
Then add mustard seeds and allow it to splutter , next add cumin seeds.
Add curry leaves, green chilies and a generous pinch of salt.
Then sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.
Keep the flame to a low. then add 2 cups of thin poha or rice flakes in it.
Roast the poha. gently shake the pan so that the poha gets evenly roasted.
since they are papery, light and delicate saute it very gently ad lightly.
Within 3 to 4 minutes the poha flakes will change their texture and become crisp. don’t roast the poha on a high flame.
Next add the fried ingredients – peanuts, cashews and chana dal to the roasted poha and shake the pan so that everything gets mixed.
on a low flame, add sugar and keep mixing the chivda gently and lightly.
Turn off the gas and let the chivda mixture settle in the hot pan for 1 or 2 mins ,this will make the chivda more crunchy and crispy.
After 2 mins remove the poha chivda in another plate and let it cool at room temperature. once cooled, then store in an air-tight box and container.
Serve the poha chivda as a tea time snack.
Crispy rice chakali/chakli
Marathi style “Chakli”/”chakali” or even called as “murukku” in south india is the traditional snacks mostly prepared during festivals like Diwali. This chalki is a deep fried snack made from rice flour, gram flour or mixture of lentils flours. This one of the most famous Diwali faraal and today i am sharing my favorite family recipe of instant chakli.
Wishing you all again a happy fun filled and a safe diwali.
PREPARATION TIME 15 minutes
COOK TIME 30 minutes
SERVINGS 22 to 25 chaklis
INGREDIENTS (1 cup = 250 ml)
2 cup rice flour (chawal ka atta)
1 cup besan (roasted gram flour)
1 tbsp hot cooking oil
¼ teaspoon turmeric powder (haldi)
½ teaspoon ajwain (carom seeds)
2 teaspoon red chili powder or add as required (lal mirch powder)
¼ cup tablespoon sesame seeds – white or black (safed til or kala til)
¼ cup lukewarm water – add as required
oil for deep frying
salt as required
Directions || How to make Instant cripsy rice chakali.
- In a bowl add rice flour and gram flour .
- Next add the carom seeds, sesame seeds, turmeric powder, red chili powder and salt.
- Mix everything with a spoon.
- Heat butter or oil in a bowl or small pan.
- Add the hot butter or oil to flour mixture.
- heat water till it starts boiling.
- Allow it cool till it turns lukewarm then add the water in parts to the flour mixture. mix with a spoon.
- Add more hot water as required and begin kneading to a firm dough
- Cover and let the dough rest for 15 minutes.
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Directions making instant chakli:
- apply some oil in the chakli/murukku maker and place a portion of the dough inside it.
- tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape.
- Break the dough towards the end and press it to the last concentric circle of the spiral.
- Heat oil for deep frying in a pan,lift the chakli gently and slid into the hot oil.
- Fry 3 to 4 chaklis at a time. don’t over crowd the kadai or pan while frying.
- Fry the chaklis till it turns golden in color.Drain them well to remove excess oil.
- Fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.
- serve the chakalis as a snack with chai or you can just have them plain.
Bread Patties(cutlets)
Bread patties is very simple yet tasty patties made with bread , veggies and spices.
This makes a very yummy light lunch or snack. If you have some really great or leftover breads and some veggies, you got to try this recipe at home.These Bread Patties fall exactly in that category. They’re crisp and crunchy outside, soft, melt-in-the-mouth inside,
and make for a delicious snack to enjoy at teatime, whether by yourself, or even at a the party.
Serve the Bread Patties (Bread Cutlets) along with tomato ketchup or Green Chutney to add zesty flavour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 bread patties
Ingredients
5 to 6 slices of bread
1/2 cup chopped green onions
1/2 cup shredded carrots
1/2 cup spring onions
1 tbsp minced garlic
1 tsp ginger paste
1 green chilies
1 tsp chopped coriander leaves
1 tbsp pudina(mint) leaves
1 tsp salt
1 tsp red chilli powder
1 tsp garam masala powder
1/2 cup rice flour
1/4 cup water
salt as required
oil for deep frying
Directions || How to make bread patties
For bread patties:
Take 5 slices of bread and break them.Mash them well.
Add chopped onions, minced garlic,carrots,spring onions,1 green chilly, coriander leaves, mint leaves,salt,
red chilli powder , garam masala powder ,rice flour and salt.
Add 1/4 cup water and mix very well first.
Then begin to knead to a smooth dough. you may not need to add more water
Onions helps in binding the dough. if you are not able to bind to a dough, then sprinkle some water and knead to
form a smooth dough.
Divide the dough in to small or medium sized balls and then flatten them. keep aside.
for frying patties:
Heat oil for shallow frying in a pan.
Now add patties one by one the prepared vadas in the hot oil.
Fry the bread patties till crisp and golden.
Baita Roti (Egg roti)
Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.
Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4
Ingredients:
For the dough:
250 gm maida
1 tsp oil
Water
Salt to taste
For the filling:
250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten
Salt to taste
Directions || How to make Baida Roti
Mix the maida, oil, salt and water and knead it into a soft dough.
Make five to six equal portions from the dough.
Now, roll out each portion of dough into a thin, square-shaped chapatti.
Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.
Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.
Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.
Fold the sides of the chapatti to cover the meat and egg, like in a square packet.
Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.
Your baida roti is done!!
Serve with green chutney.
Corn Kebabs
Corn Kebab is also known as Makkai Kebab is loved by most kids because of its sweetness.It makes a healthy and delicious snack and its one of the favorite snacks of my daughter.
Check out how to make this simple and easy recipe Corn Kebab.
Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2
Ingredients
½ Cup Corn Kernels
2 Big Potatoes (boiled) mashed
1/4 cup of shredded cheese
3 Green Chilies (chopped)
2 tbsp ginger garlic paste
Salt to taste
Oil for deep frying
Directions || How to prepare Corn kebabs
Crush the corn kernels in the grinder, to get a rough paste , please do not add any water.
Mix this coarse paste with potatoes,ginger,cheese,green chilies and salt.
Divide mixture into equal parts and shape them as kebabs.
Deep-fry the kebabs in hot oil until they are golden brown in colour and drain on absorbent paper.
Fry it for about 10 minutes and serve hot with any chutney of your choice.
You can even serve it as a side dish with french fries.
Tips
You can add any veggies of your choice like shredded cabbage or fine cut capsicum.
KomalFiesta 