Archive for the ‘Snacks / Chaat’ Category

Kaara pori/ Spicy murmura

Kaara pori or Spicy murmura is a snack I had so many times when I was a kid. My amma makes this regularly. It is an easy, simple, tasty and flavourful snack. My brother and I will have a competition to eat this. We can make kadalai pori or add pattani to this. Even now this is my favourite. I made it recently at home and my husband too loved. Also I was surprised to know that he was having this for the first time in his life.

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INGREDIENTS

Puffed rice – 2 cups

Garlic cloves – 4

Red chilli powder – As req

Turmeric powder – A pinch

Salt – To taste

Curry leaves  – few

Peanuts – 2 tbsp

Coconut Oil – 2 tsp

  • Heat oil in a kadai. Add peanuts, curry leaves and fry them.
  • Finely chop the garlic and fry them until they turn golden brown.
  • Now add turmeric powder, salt and mix them well with oil.
  • Add the puffed rice, simmer the stove and mix well. Finally add the red chilli powder, mix well and serve hot.

Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.

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INGREDIENTS

Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 1 small ladle

Water – To knead the dough

  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.

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  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.

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  • Remove it from the oil and drain it on a tissue paper.

Dahi papdi Chat

Chats are favourite for all the age groups. This chat comes from North- India and is a popular Mumbai street food too. The papdis are served with curd, chutneys for chats and sev.  The taste of the chat has crunchiness of papdi, tanginess from sweet chutney, sourness from curd and is spicy from green chutney. I love both dahi puri  and dahi papdi chat.

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INGREDIENTS

Papdi – 10

Curd – 4 tbsp

Potatoes – 1

Green chutney – 1 tsp

Sweet Chutney –  1 tsp

Spicy Chutney – 1 tsp

Sev – To garnish

Dry Mango powder – A pinch

Coriander leaves – To garnish

Chat masala powder – To sprinkle

Black Salt- To taste

  • Pressure cook the potatoes and cut it into cubes.
  • Arrange the papdi on the plate and place some potatoes on each papdi.
  • Mix dry mango powder, black salt, chat masala powder in the curd.
  • Top the papdi with curd mixture.
  • On the top of the above, drizzle some sweet chutney, green chutney, spicy chutney.
  • Garnish with sev and coriander leaves.
  • Serve immediately.

Thattai Murukku/ Nippattu

Thattai Murukku is a traditional crispy South Indian snack. We make this for Gokulashtami and offer it to God. In karnatak this is called as Nippattu. This is a simple and easy snack made with rice flour and urad dhal flour. You can use the same dough that you make it for uppu seedai. But for this recipe you add red chilli powder to make it spicy. Only after I started to make this recipe lots of doubt came into my mind. I was continuously asking my mom and grandmom for help over phone. Thank you for their patience and giving me some interesting and useful tips to make crispy and tasty thattai murukku.

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INGREDIENTS

Rice flour – 1 cup

Urad dhal flour – 1 ladle or 2 tbsp

Red chilli powder – 1 tbsp

Asafoetida – 1/2 tsp

Channa dhal/Fried gram  – 2 tbsp

Curry leaves – few

Salt – To taste

Butter –  1-2 tbsp

Water – To knead the dough

Oil –  For frying

Rice flour

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Urad dhal flour

  • Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
  • Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
  • Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
  • Store it in a container.

Channa dhal/ Fried gram

Soak  the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients (OR) you can use the fried gram. Take a tablespoon of fried gram and roast it. Mix it with other ingredients.

Method

  • In a bowl add all the ingredients mentioned and mix well without adding water at first.
  • Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
  • Heat oil in pan and add 1 ladle of the oil to the dough. This is to make the thattai crispy.
  • Make it to a thick dough.
  • Apply oil in your hands and on a plastic paper.
  • Make a small lemon sized balls and place it on the paper.
  • Gently press it with your hands to make it a flat patties.
  • With the fork prick the patties here and there to make it a flat crispy thattai. Else the thattai will pluff up like a poori.(Thank you amma for this most important step).
  • Heat oil in a pan. Slowly turn the plastic paper on your hands and gently drop the thattai in the oil.
  • Remove it from the oil once it turns golden brown and the sizzling sound stops.
  • Store it in an air tight container.

Aloo Fry

Potatoes are everyone’s favourite. Whatever dish you make with the potatoes, it will be yummy. Aloo fry or Potato fry is one such recipe. My amma makes this as tea time snack.  In a course of time, I have totally forgotten this recipe and this is the first time I am making it. It was my brother who reminded me about this recipe when we were chatting. Thank you Cheeru. It is one of the best tea-time snacks to have with ketchup especially during the rainy season.

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INGREDIENTS

Potatoes – 4

Besan flour- 2 tbsp

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – 2 tsp

Salt – To taste

Asafoetida – A pinch

Oil – To fry the Aloo

  • Cut the Potatoes into cubes. Pressure cook it for 2 whistles.
  • Meanwhile mix the ingredients (besan flour, rice flour, corn flour, red chilli powder, salt, asafoetida) for marinade.  Donot add water.
  • Add the pressure cooked potatoes into the marinade mixture. Toss it and  allow the potatoes to coat well.
  • Heat the oil in a pan. Deep fry the marinated potatoes in the oil.
  • Serve with tomato ketchup.

Bhel Puri

             Bhel Puri is one of the favourite chaat item for the people of all age groups especially for the kids and teenagers.  It is also a treat for the eyes to watch how the chaat wallah makes it. Sold on every street corner in Mumbai, and now widespread in other Indian cities and towns too. Bhel Puri is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes.However it is not advisable to eat outside food frequently. But when it is made at home, it is hygienic and healthy as it includes fresh vegetables. Some also use White channa while making chaats. To make a chaat, we need three main chutneys along with other ingredients.

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INGREDIENTS

Puffed Rice – 1 Kg

Tomatoes – 5

Onions – 4

Cucumber – 3

Potatoes – 4

Papdi – 1 pkt

Green Chutney 

Sweet Chutney

Spicy Chutney

Dry Mango powder – A pinch

Chaat Masala Powder – 1/2 tsp

Salt – To taste

Black salt – 1 tsp

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For Garnishing

Fresh Coriander leaves

Sev

  • Pressure cook the potatoes and cut it into cubes.
  • Chop the tomatoes, onions, Cucumber and keep aside.
  • In a bowl add equal quantities of onions, tomatoes, cucumber and mix well. To this add the boiled potatoes.
  • Crush the papdi and add into the bowl.
  • Add 1 tbsp each of all the three chutneys.
  • Add chaat masala powder, dry mango powder, salt, black salt and mix well.
  • Finally the puffed rice and toss it well. Garnish it with chopped coriander leaves and sev.

Aloo Bonda/ Batata Vada

Aloo Bonda is a classic tea time snack that can be made easily at home. This is used in making Vada Pav which is a popular street food in Mumbai. It is a favourite snack for kids as it has potato as its stuffing. They are crispy outside and soft inside.

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INGREDIENTS

Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Asafoetida -A pinch

Salt –  To taste

For Batter

Besan flour – 1/2 cup

Rice flour -1 tbsp

Asafetida –  A pinch

Red Chilli powder – 2 tsp

Salt – To taste

Water – As Required

Oil to fry

  • In a bowl mix besan flour, rice flour, red chilli powder, salt, asafoetida. Add water slowly to make a thick and smooth batter. Set aside.
  • Heat oil in a frying pan on medium heat moderately.
  • Pressure cook the potatoes, peel the skin and mash them.
  • Chop the curry leaves, cilantro, green chillies and mix with the potatoes. Add salt and asafoetida  and mix the stuffing well.
  • To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Make the potato stuffing into lemon size balls.
  • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter.
  • Then, slowly drop them into the frying pan.
  • Turn them occasionally. Fry the bondas until all sides are golden-brown.
  • They will take about four to five minutes to cook.
  • Serve them hot.

 Variations

Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.

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