Fried Snacks ~ Tamalapaku

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Methi Na Gota

BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year.

Recipe Source here
Ingredients -

Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed)

Oil 1 Tbsp + more for deep frying
To Coarse Grind -
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

Method Of Preparation -

I used frozen methi leaves. So I just thawed them.

In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

Gradually add besan and mix well without lumps to make a stiff batter.

Heat the oil in a wok/kadai.

When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

Continue frying with the rest of the batter.

Serve with Green Chutney or Tamarind Date chutney or ketchup.

Preparation Time 45 minutes
Serves 7-8

Posted by Harini R on Friday, March 19, 2021

5 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Gujarati Cuisine, Methi Leaves (Fenugreek Leaves), Vegetables | |

Rajma Vada

BM #120 Week 3 Day 1 -

This week its all about snacks here at my space. These Vadas make a wonderful addition to the tea tray and also a good idea for offering to the Lord.

I had made this for Varalakshmi Vratham of 2020. I made these just like the Alasanda Vada (Black eyed peas Vada). We loved the flavor and thanks to my MIL, we got to enjoy these.

Recipe Source MIL
Ingredients -

Rajma 1 cup

Ginger 1 inch

Green Chillies 2 (or as per taste)

Curry leaves few

Coriander leaves, finely chopped 3 Tbsp

Hing/Asafoetida 1/4 tsp

Salt as needed

Oil for deep frying

Method Of Preparation -

Wash and soak Rajma in adequate water for 3-4 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water.

Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot and enjoy!

Preparation Time 30 minutes + soaking time
Makes 16-18

Posted by Harini R on Wednesday, March 17, 2021

6 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Fried Snacks, Kidney Beans(Rajma) | |

Lauki Kofta ~ Bottle Gourd Fritters

BM #117 Week 2 Day 1 -

After the month long marathon in September, we are back to blogging in a relaxed pace with three posts a week this month.

For this week, I have chosen to highlight three dishes with the same ingredient but different courses.

Today's Lauki Kofta is the first in this series. If you have followed this Lauki Thali post last month, you would guess the ingredient I wish to highlight here.

Yes, Lauki/Bottle Gourd is the ingredient, Appetizer is the course and these pakodas/koftas were a delight to enjoy with tea on a chilly evening.

These can be very well used as koftas in a gravy similar to this.

Ingredients -

Bottle Gourd / Lauki / Sorrakaya peeled and grated 1 cup

Besan / Gram Flour 3/4 cup

Salt, Ginger, Turmeric as needed

Green Chilies crushed 1 tsp (or as needed)

Ajwain / Vamu 3/4 tsp

Coriander Leaves finely chopped 1/4 cup

Oil to deep fry (about a cup or more)

Method Of Preparation -

In a wok/kadai heat oil for deep frying.

In a mixing bowl, add the grated lauki, salt, turmeric, grated ginger, ajwain, crushed green chilies and coriander leaves.

Gently mix to get a thick batter. The water in the lauki is enough to make the batter. Adjust the consistency of the batter by adding more gram flour.

Make sure the batter is not rested as it tends to become watery.

As soon as the oil is hot, make small smooth portions of the batter and gently drop them in the oil.

Keep the heat on medium and allow the pakodas to fry and get a golden brown hue. Depending on how big the wok is, they might need to be fried in multiple batches. Ensure that they are not crowded in the oil.

Remove from the hot oil and drain them on kitchen paper towels.

Serve hot with ketchup or any hot sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 30 minutes
Makes 12

Posted by Harini R on Saturday, October 10, 2020

6 comments

categories: Anapakaya (Bottle Gourd), Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Vegetables | |

Irani Samosas - A-Z Andhra Dishes

BM #110 Week 2 Day 3 -

For the Letter I, I planned for these Irani Samosas a while back and have made these a few times since the first time.

The filling in these samosas is so unique and many of my friends were not aware of these samosas. I am convinced that they are special to my hometown of Hyderabad, India.

We were just reliving our growing up days sipping tea and munching these samosas. During our previous sumer's India visit, my kids got a taste of these samosas and needless to say they got hooked on to these since then.

Try making these with store bought vegan samosa sheets to reduce the cooking time by half :).

Recipe Source here
Ingredients -
For the Samosas -
Flour paste (2 Tbsp of All purpose flour blended in about 3 Tbsp of water)
Oil for deep frying
For the Wrapper -
Whole Wheat Flour 1 cup + more for dusting
All Purpose Flour 1 cup
Salt as needed
Oil 1 Tbsp
Water as needed
For the Filling -
Onions Thinly sliced 1 cup
Thin Poha (Flattened rice - thin variety) 1 cup
Red Chili Powder 1/4 tsp (or more as needed)
Cumin Powder 1 tsp
Chaat Masala 1 tsp
Green Chili finely chopped 1/2 tsp (or more as needed)
Coriander leaves finely chopped 2 Tbsp
Salt as needed

Method Of Preparation -
To make the Wrapper -
In a mixing bowl, whisk the wheat flour and all purpose flour with salt and oil. Add water to knead into a soft dough. Cover and set aside for at least 15-20 minutes.

Pinch about 15-16 portions of the dough and keep them covered while working on each portion.

Generously dust the rolling surface and roll out the dough into a thin roti (like a Rumali roti). I made them about 8-10 inches in diameter approximately.

Heat a griddle, and just warm the rolled out roti on both sides. Make sure they are not cooked or change color and get brown spots. [I made that mistake on a few rotis and they tend to become crisp making the next step very difficult].

Keep the warmed rotis covered until needed. Continue rolling out the rotis until all of them are done.

Slice the rotis into 2 inch X 8 inch rectangles. [Don't throw the edges - just fry them in the oil for some crunchies :)] Keep them covered in a moist paper towel not allowing them to totally dry out.

To make the Filling -
Combine all the ingredients listed under the 'For the filling' and mix them well. Add salt in the end. And mix well.

To make the Samosas -
Apply the flour paste on one side of the wrapper and fold into a cone, stuff a tablespoon of filling and using the flour paste, close the edges and seal it tight.

Continue making these samosas until all the wrappers are used. Keep them covered.

Heat oil in a frying pan and keep the heat to medium to low.

Gently slide the prepared samosa into the oil and fry on both sides until golden brown.

Remove using a slotted spoon onto paper towels to drain excess oil.

Serve them hot as is or with any sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 1 hr 45 minutes
Makes 30-32

Posted by Harini R on Thursday, March 12, 2020

3 comments

categories: Appetizers and Snacks, Atukulu(Poha), Blogging Marathon, Flours, Fried Snacks, Grains and its Products, Onions, Vegetables, Wheat Flour (Godhuma pindi) | |

Dahi Gujiya

BM #104 Day 25 -

We are almost at the end of this Mega marathon and today we have Dahi Gujiya from Uttar Pradesh. These are glorified Dahi Vada and so much better, if you ask me.

I found many variations in the filling used in these gujiyas, but I chose the one which I felt my family would be happy with.

Tomorrow will be the last one in this series and then we are back to our regular schedule of posting three days a week. Please look for a recap of this month's posts in a few days.

Ingredients -

Urad Dal 1/2 cup
Salt as needed
Oil for deep frying
To Soak the Gujiyas -
Water 3-4 cups
Asafoetida 1/4 tsp
Black salt to taste
For the filling -
Raisins 3/4 tablespoon
Cashews chopped 1 Tbsp
Almonds chopped 1 Tbsp
Ginger chopped 1 inch
To Serve -
Yogurt whisked 1-2 cups (or as required)
Green chutney as required
Tamarind-date chutney as required
Cumin powder, Roasted
Red chilli powder as needed
Chaat Masala as needed
Coriander leaves chopped as needed
Sev as needed

Method Of Preparation -

Wash the dal and soak it for 3-4 hours. Drain the excess water from the dal and spread the dal on a clean kitchen towel. Leave it on the towel for a few minutes until all the moisture is absorbed.

Grind into a thick batter without adding water in it. Sprinkle a few drops if needed.

Transfer the batter to a bowl and whisk well. The batter to make gujiya is ready.

Mix the cashews, raisins and ginger together.

Heat oil in a wok/kadai.

In a bowl add 4 cups of water , kala namak and asafotida and mix well. Keep it ready as the fried Gujiyas need to be soaked in this water for a few minutes.

Pinch a small portion of the batter with wet hands and pat into a 3 inch circle on the palm of your hand. Put 1/2 teaspoon of the filling in the center and fold the circle to form a semicircle with the filling firmly sealed inside. Refer the picture. Continue making gujiya with the batter.

When the oil is hot enough, gently slide the prepared gujiya from the previous step and fry until they are golden brown. I fried them in batches of 8.

Transfer the fried gujiyas into the water. Allow them to stay soaked for a few minutes. When the soaked gujiyas rise to the top, remove them from the water. Gently squeeze out the excess water and arrange them on a platter or serving container.

Spread some Green chutney, Tamarind-Date chutney. Drizzle some beaten yogurt. Garnish with roasted cumin seeds powder, red chilli powder, chat masala, chopped coriander leaves and sev.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 1 hour + 2-3 hrs soaking time
Makes 16

Posted by Harini R on Sunday, September 29, 2019

6 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Dairy Products, Fried Snacks, Urad Dal (Minapa pappu), Yogurt (Curd/Perugu) | |

Kalmi Vada

BM #104 Day 23 -

Rajasthan is known for some of the best food and these Vadas are a testament to that fact. These are cousins of the South Indian Masala Vada. They are very similar in taste and texture. But the main difference is in the double frying of these Vadas and their shape too.

My family loves the Medhu Vada as opposed to the Masala Vada and so I was skeptical about these being accepted at home. I was making plans on distributing to my amazing cheer leading neighbors but fortunately or unfortunately my family finished the entire batch in one sitting :)

Recipe Inspiration from the web
Ingredients -

Chana Dal 1 cup
Moong Dal handful
Salt, Green chilies, Red Chili Powder, Ginger as needed
Coriander leaves chopped as needed
Crushed Coriander seeds 1 tsp
Oil for Deep frying

Method Of Preparation -

Wash and soak the chana dal and moong dal for about 2-3 hours.

Drain and grind the dals along with the green chilies and ginger into a coarse batter.

Add in the salt, red chili powder, crushed coriander seeds, asafotida and mix well.

Add in the chopped cilantro (coriander leaves) and mix the batter.

Heat oil in a wok/kadai for deep frying.

Pinch lime sized portions of the batter and pat into thick discs. gently slide them into the hot oil and fry them until they get a golden hue.

Remove from the oil and continue with the rest of the batter.

After the vadas are slightly cool to touch, slice them into fingers and fry them again until they are crisp and golden brown. Remove onto paper towels and fry the remaining vada slices.

Serve them warm with green chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 45 minutes
Serves 5-6

Posted by Harini R on Friday, September 27, 2019

6 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Fried Snacks, Moong Dal (Pesarapappu) | |

Ratlami Sev

BM #104 Day 21 -

For today, here is a classic snack from Madhya Pradesh. Ratlami Sev is a traditional spicy snack and each family has a specific spice blend which goes in it.

Here I have used the spices which I felt my family might like. I made this sev twice. The first time when I made, the sev turned really dark brown as the masala was that color owing to cinnamon. So the second time I made, I omitted cinnamon to get a light colored spice blend.

The Sev came out very crispy and spicy the second time and we enjoyed with tea.

I found the concept of blending water and oil to get a frothy mix very new. Another new observation was that the oil frothed up as soon as the dough was pressed into it. I wonder what the cause for that might be. I skipped baking soda when I made it for the second time thinking that might be the cause. But there was froth in the oil even the second time.

Recipe Inspiration here
Ingredients -

Besan / Gram Flour / Senagapindi 1 cup
Cooking Oil 3 Tbsp
Water 4-5 Tbsp
Lemon Juice 1 tsp
Baking soda a pinch (I didn't add)
Salt 1/2 tsp
Oil to deep fry
Spice Mix -
Cloves 7-8
Peppercorns 10
Fennel Seeds /Sonf 1/2 tsp
Ajwain/Vaamu 1 tsp
Kala Namak / Black Salt 1/2 tsp
Asafotida 1/4 tsp
Ginger Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric 1/4 tsp

Method Of Preparation -

In a heated pan dry roast, cloves, peppercorns, fennel seeds (sonf) and carom seeds.

Allow them to cool and grind to make a fine powder. Sieve the powder and keep aside.

Blend water and oil in a mixer till it become white and frothy.

Now add lemon juice, kala namak, asafotida, ginger powder, red chili powder, salt, 2 tsp of masala powder and blend again for a minute.

Add this liquid mixture to besan, mix and make a medium soft dough.

Grease chakli press with oil. Place the dough in the chakli press/muruku press with a medium sized perforated plate.

Heat oil in a wok/kadai and press over the hot oil to make sev on medium heat.

When the sev comes to the surface of oil, flip the sev and cook until both the sides are golden in colour.

Drain the sev on a paper napkin to absorb the excess oil. Upon cooling, crush the sev and store in an airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 45 minutes
Makes 2 cups (when crushed)

Posted by Harini R on Wednesday, September 25, 2019

6 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks | |

Pappu Chekkalu ~ Thin Rice Crackers

BM #104 Day 19 -

For the last 8 days in this marathon, Srivalli has planned a special theme. We have contributed a list of snacks from each state and decided on 8 states and their respective snacks. Now the deal is that each participant in this marathon has to post the same snack on each of the days.

For example, today's snack is Pappu Chekkalu from Andhra Pradesh. So each of us has to post the recipe which they have followed to make the snack. That can include variations of the same snack. I am sure we will get to see multiple versions of the snack.

The recipe I followed is the basic one which my mom uses with no bells and whistles, so to say.

Ingredients -
Rice Flour 1 cup
Peanuts coarsely crushed handful
Cumin seeds 1 tsp
Sesame seeds 1-2 tsp
Salt and Red Chili Powder as needed
Curry leaves, crushed 1-2 Tbsp
Ghee 1 Tbsp
Oil to deep fry

Method Of Preparation -

In a mixing bowl, add rice flour, salt, red chili powder, cumin seeds, sesame seeds crushed curry leaves, crushed peanuts and mix well.

Rub in the ghee and mix the flour well until they resembles bread crumbs.

Slowly sprinkle water into the flour mixture and knead into a stiff dough. Keep it covered and make sure the dough is used up quickly. If there is still time for them to be used up, it is better to avoid mixing the dough until needed.

Pinch marble sized portions of the dough and place it on a greased plastic sheet and press it into a flat disc. I use the tortilla maker/puri press to do the job.

Keep all the prepared discs on a plastic sheet and cover it until ready to deep fry.

Meanwhile heat oil in a wok/kadai and after the oil is sufficiently hot, gently slide the discs and allow them to fry well on both the sides.

When the bubbles in the oil subside, it is an indication that they are well fried and remove them with a slotted spoon onto paper towels and continue frying the rest of them.

Upon cooling, these pappu chekkalu can be stored in an airtight container for over a month.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 45 minutes
Makes 22-24

Posted by Harini R on Monday, September 23, 2019

6 comments

categories: Appetizers and Snacks, Blogging Marathon, Dry Fruits and Nuts, Flours, Fried Snacks, Peanuts, Rice Flour (Biyyam Pindi) | |

Palak Pakoda ~ Spinach Fritters

BM #104 Day 18 -

To conclude this week of our family favorite snacks, here are Palak Pakoda.

We always made palak bajji until recently. A few years back, my friend served palak pakoda and she said they were from the frozen section of the local grocer. They were very flavorful and not a hint about being a frozen product.

When I was finalizing the list of snacks, my family reminded me of the palak pakoda. So I had to include it in this series.
Here is a recap of the previous sweets and snacks in this series..

Week 1 - Sweets from Andhra -

Day 1 - Pala Thalikalu ~ Bellam Thalikalu

Day 2 - Atukula Bobbattu ~ Poha Puran Poli

Day 3 - Chandrakanthalu ~ Moong Dal Dessert

Day 4 - Mokkajonna Boorelu ~ Sweet Corn-Jaggery Fritters

Day 5 - Pala Munjalu

Day 6 - Teepi Vadalu ~ Sweetened Vada

Week 2 - Snacks from Odisha -

Day 7 - Pithau Bhaja ~ Yam Cutlet

Day 8 - Padma Manjee Bora (Makhana Vada)

Day 9 - Badi Chura

Day 10 - Panasa Cutlet ~ Jackfruit Cutlet

Day 11 - Methi Bora ~ Fenugreek Fritters

Day 12 - Nadiya Diya Chenna Bhaja ~ Paneer Coconut Chop

Week 3 - Snacks with no clause (Family favorites)

Day 13 - Baby Corn Manchurian

Day 14 - Sweet Corn Puffs

Day 15 - Chegodilu ~ Kodabale

Day 16 - Paneer Momos With Whole Wheat

Day 17 - Dil Pasand ~ Dil Kush

Ingredients -

Spinach / Palak chopped 2 cups
Sooji 1 Tbsp
Ajwain 1 tsp
Green Chilies crushed as needed
Peanuts Handful
Salt, Garlic, Chaat Masala, Garam Masala as needed
Besan / Gram Flour 1 Cup or as needed
Water as needed
Oil to deep fry

Method Of Preparation -

In a bowl, add the chopped spinach, salt, ajwain and sooji and set aside for a while.

Add in the crushed Green Chilies, Grated Garlic, Chaat Masala, Garam Masala as needed.

Add besan and mix well to make a stiff batter.

Heat oil and make teaspoon sized portions and gently drop them into the hot oil and allow them to fry all over.

Remove them on to paper towels when they are golden brown.

Continue frying the rest of the batter.

Serve them hot with any sauce or ketchup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 45 minutes
Serves 4-5

Posted by Harini R on Saturday, September 21, 2019

6 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Dry Fruits and Nuts, Flours, Fried Snacks, Palak (Spinach), Peanuts, Vegetables | |

Tamalapaku

Methi Na Gota

Rajma Vada

Lauki Kofta ~ Bottle Gourd Fritters

Irani Samosas - A-Z Andhra Dishes

Dahi Gujiya

Kalmi Vada

Ratlami Sev

Pappu Chekkalu ~ Thin Rice Crackers

Palak Pakoda ~ Spinach Fritters

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