Snacks / Appetizers
Bread Pakoras
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Ingredients:
- Bread slices (cut into triangles or any shape)
- 1 cup Besan (chickpea flour)
- 2 tbsp chopped coriander
- 1 pinch turmeric powder
- 1 pinch chili powder
- ½ tsp fennel seeds
- Water (as needed)
- Oil (for frying)
- Chaat masala (for sprinkling)
Instructions:
- Prepare the Batter:
- In a bowl, mix besan, chopped coriander, turmeric powder, chili powder, and fennel seeds.
- Gradually add water to make a smooth batter (not too thick or too thin).
- Coat the Bread:
- Dip each bread slice into the batter, ensuring it is evenly coated.
- Fry the Pakoras:
- Heat a pan and add a little oil.
- Place the coated bread slices in the pan and fry until golden brown on both sides.
- Serve:
- Transfer to a plate and sprinkle chaat masala on top.
- Enjoy hot with chutney or ketchup! 😋
Bhel
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Ingredients:
- 1 cup Bhel mixture (available in Indian stores)
- 1 small onion, finely chopped
- 1 small boiled potato, finely chopped
- 1 small tomato, chopped
- 2 tbsp chopped coriander
- Chili powder (to taste)
- Lime juice (as needed)
- Fine sev (store-bought, for garnish)
Instructions:
- Prepare the Base:
- Take a cup of Bhel mixture (crispy rice flakes, peanuts, roasted dal, and thick sev) in a bowl.
- Mix the Ingredients:
- Add finely chopped onion, boiled potatoes, tomatoes, and coriander to the Bhel mixture.
- Seasoning:
- Add chili powder according to taste and sprinkle lime juice for extra tanginess.
- Final Touch:
- Garnish with fine sev for extra crunch.
- Serve & Enjoy:
- Your yummy Bhel is ready to eat! 😊
Alu Wadi (Patra)
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Ingredients:
- For the Batter:
- 10-12 colocasia (arbi/taro) leaves
- 1 cup besan (gram flour)
- 1 tbsp tamarind pulp (or lemon juice)
- 1 tbsp jaggery (grated)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp sesame seeds
- 1 tsp green chili paste or chilli powder
- Salt to taste
- Water as needed
- For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- For Garnishing:
- 2 tbsp grated coconut
- 2 tbsp chopped coriander leaves
Instructions:
- Preparing the Colocasia Leaves:
- Wash the colocasia leaves thoroughly. Pat them dry.
- Trim the thick veins at the back of the leaves using a knife to ensure even rolling.
- Preparing the Batter:
- In a mixing bowl, combine besan, rice flour, tamarind pulp, jaggery, red chili powder, turmeric, coriander powder, green chili paste, and salt.
- Add water gradually to form a thick, spreadable paste.
- Rolling the Leaves:
- Place a colocasia leaf face-down on a flat surface. Spread a thin layer of batter evenly over it.
- Place another leaf on top and repeat the process. Layer 3-4 leaves like this.
- Fold the sides inward and roll tightly from the base to the tip, making a cylindrical roll.
- Repeat the process for all leaves.
- Steaming the Rolls:
- Place the rolls in a steamer and steam for about 20-25 minutes until firm.
- Let them cool completely before slicing into ½-inch thick rounds.
- Frying and Tempering:
- Heat oil in a pan. Add mustard seeds, sesame seeds, asafoetida, and curry leaves.
- Once the seeds splutter, add the sliced patra and shallow-fry until crisp and golden brown on both sides.
- Serving:
- Garnish with grated coconut and chopped coriander leaves.
- Serve hot with green chutney or sweet tamarind chutney.
Enjoy your crispy and flavorful Alu Wadi (Patra)! 😊