Category Archives: Deep fried recipe

Deep fried recipe, Featured, Namkeen recipe, Snacks

Aloo Bhujia Sev Recipe

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Aloo Bhujia Sev Recipe video in Hindi

Aloo bhujiya is a popular and favorite savory tea time or anytime snack prepared with mashed potatoes mixed in gram flour and spices. Making these is quite easy and can be store for future as well. Everyone, especially kids will love eating them. So, today I have an amazing recipe for making Aloo bhujiya sev for you all. Aloo Bhujia Sev has a different taste compared to all Namkeens.

There are various variations to this Aloo Bhujiya Sev namkeen recipe, like:

  • Aloo and gram flour mixed
  • Aloo, gram flour and Moth flour mixed
  • Aloo, gram flour and rice flour mixed

All Aloo Bhujiya namkeen have distinct taste from one another, but the process used in making them is similar. You can make Aloo Bhujiya Sev with the ingredients that are available to you easily. Today’s recipe of aloo bhujiya is really zingy, crusty, mildly spiced which make everyone tempt for it. So, here the recipe for this sev namkeen, try it yourself. Enjoy!

Directions

Getting ready:

Rinse the potatoes and pressure cook them. Let the potatoes cool down and then peel them. Keep side in a bowl.

Sieve chickpea flour through a sieve in a big mixing bowl. Grate the potatoes in the same bowl using a grater.

Making:

Combine grated potatoes, salt, asafoetida, garam masala, and turmeric powder in the sieved chickpea flour. Mix every ingredient really well to knead smooth dough. Apply some oil on the dough. Cover this dough for 15 minutes allowing it to ferment.

Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece from the dough then roll it lengthwise between your palms. Put this rolled dough in the machine and close it.

Heat enough oil in a frying pan or wok to deep fry the aloo bhujia sev. The oil should not be excessively hot else sev will burn instantly. Oil should be medium hot. Push the machine’s piston and put sev directly into the hot oil.

Allow Sev to fry for some time then turn it over. Fry sev till it turns light brown in color. Take it out and place on a plate covered with kitchen paper towel to drain excess oil from it. Similarly, fry all of the aloo bhujia sev until the dough is utilized completely.

Serving:

Serve this crispy and mouth-drooling aloo bhujia sev as a snack along with steaming hot cup of tea or coffee. Once sev is completely cooled fill them in an airtight container and enjoy this snack for 1 month.

Suggestion:

You can prepare Aloo Bhujia Sev Namkeen with more or less spices according to what you prefer. If you prepare it with less spice then even small children will be able to eat it, for more spices sprinkle this Sev with some Chat Masala.

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Aloo Bhujia Sev Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour- 200 grams (2 cup)
  • Potatoes - 400 grams (5-6 medium sized)
  • Salt - add to taste (3/4 tsp)
  • Turmeric powder - ¼ tsp
  • Asafoetida - 2 pinch
  • Garam masala - ½ tsp
Instructions
  1. Rinse the potatoes and boil them. After they cool down, peel them and keep aside.
  2. Sieve chickpea flour and keep it in a bowl.
  3. Grate the potatoes in a bowl using a grater.
  4. Put grated potatoes, salt, asafoetida, garam masala, and turmeric powder in the sieved chickpea flour. Mix every ingredient really well to knead smooth dough. Apply some oil on the dough. Cover this dough for 15 minutes allowing it to ferment.
  5. Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece form the dough then roll it lengthwise between your palms. Put this rolled dough in the machine and close it.
  6. Heat enough oil in a frying pan or wok to deep fry the aloo bhujia sev. The oil should not be excessively hot else sev will burn instantly. Oil should be medium hot. Push the machine's piston and put sev directly into the hot oil.
  7. Allow Sev to fry for some time then turn it over. Fry sev till it turns light brown in color.
  8. Take it out and place on a plate covered with kitchen paper towel to drain excess oil from it. Similarly, fry all of the aloo bhujia sev until the dough is utilized completely.
  9. Serve this crispy and mouth-drooling aloo bhujia sev as a snack along with steaming hot cup of tea or coffee. Once sev is completely cooled fill them in an airtight container and enjoy this snack for 1 month.

Deep fried recipe, Featured, Kachori recipe, Miscellaneous, Recipe for Kids, Snacks

Palak kachori Recipe - Crispy Spinach Kachori

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Palak Kachori Recipe - Crispy Spinach Kachori

Palak kachori are really flaky and crusty to eat. The covering of these spiced and flaky empanadas are prepared with refined flour and spinach puree and stuffed with a spiced peas filing. It is so easy to prepare that you can make this at a moments notice.

This mouth drooling kachori recipe with palak-refined flour covering and spicy-zingy peas stuffing will make everyone drool for sure. These crusty kachoris make a great and nice warm breakfast or a mid brunch or evening snack. Serve them with any Indian dip or chutney and a steaming cup of tea or coffee. So, here is a detailed recipe for making these super scrumptious and devouring Crispy palak kachoris with step-by-step pictures. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl to knead dough for making the kachoris.

palak kachori

2. Remove the stalks from the spinach and rinse them finely.Then take the leaves in a mixing jar and process to make a puree.

palak kachori

3. Peel green peas and place them in a mixing jar to make a coarse paste of it.

haryali kachoriMaking:

4. In a big mixing bowl, take refined flour and add oil, salt and spinach puree to it. Mix everything really well.

5. Add 2 tbsp of water into it and knead dough same as required for making chapatti. Don’t knead the dough too much just bind everything well. Dough is now ready.

palak kachori

6. Cover and keep the dough aside for 15-20 minutes to set.Then use it later for making the kachoris.

palak kachori

7. Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first. Keep the flame low to prevent the spices from browning.

palak kachori

8. Further add asafoetida, coriander powder, finely chopped green chillies and ginger paste. Saute the spices for a while.

palak kachori

9. Now add coarsely grounded green peas along with salt, fennel powder, dry mango powder, garam masala and red chilly powder.

10. Saute and mix everything together. Roast the stuffing for a while and keep stirring.

palak kachori

11. Add chopped green coriander and mix it well with the stuffing. Saute the mixture for around 5-6 minutes until its moisture evaporates completely and the stuffing becomes completely dry.

palak kachori

12. Stuffing is now ready. Transfer it to a bowl.

palak kachori

13. Pinch some dough and shape it into a bowl to fill the stuffing.

palak kachori

14. Top it up with 1 tsp of stuffing.

palak kachori

15. Bring the edges together and fold the kachori to pack the stuffing nicely into the dough.

palak kachori

16. Flatten the dough between your palms and shape it into a kachori. You can even use rolling pin to flatten it.

palak kachori

17. Place the prepared kachori into a plate. Similarly, prepare the rest of the kachoris until the dough is utilized completely.

palak kachori

18. Drop small dough into the oil to check whether it is aptly hot or not. Oil should be slightly less hot than medium hot.

palak kachori

19. Slide the kachoris one-by-one into the hot oil.

palak kachori

20. When the kachoris are cooked from beneath, it will start floating on the surface then flip the side. Fry the kachoris until they become greenish-brown in colour.

palak kachori

21. Kachoris are fried now. Lift the kachoris using the slotted ladle and hold it against the wok to drain excess oil.

22. Take the kachoris out on kitchen paper towel to remove excess oil. Similarly, fry all the kachoris. Crusty kachoris are now ready to serve.

palak kachoriServing:

23. Serve this crusty, delicious and mouth-watering haryali kachoris with a side assortment of green chutney, tomato sauce or any chutney as desired and relish eating.

Suggestions

  • While kneading the dough, don’t knead it too much so that it becomes smooth. Just bind everything together and prepare soft dough.
  • Roast the stuffing until it becomes completely dry. Make sure no moisture is left in it.
  • Fill the kachori with stuffing. Close it nicely so that the stuffing doesn’t gets spills out.
  • While frying the kachoris make sure that the oil is slightly less hot than medium hot.
  • Flip the kachoris when it starts floating on the oil and increase the flame and fry till it becomes greenish-brown in colour.

Save Print
Palak kachori Recipe - Crispy Spinach Kachori crispy palak kachori
Author: 
Recipe type: Appetizer/Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Spinach puree - ⅓ cup (200 grams spinach leaves)
  • Oil - ¼ cup (60 grams)
  • Green peas - 1 cup
  • Green coriander - 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida - ½ pinch
  • Ginger paste - ½ tsp
  • Green chilly - 2 (finely chopped)
  • Red chilly powder - ¼ tsp
  • Dry mango powder - ½ tsp
  • Coriander powder - 1 tsp
  • Garam masala - ¼ tsp
  • Fennel; powder - 1 tsp
  • Salt - 1 tsp (to taste)
  • Oil - for frying
Instructions
  1. Sieve refined flour in a bowl to knead dough for making the kachoris.
  2. Remove the stalks from the spinach and rinse them finely.Then take the leaves in a mixing jar and process to make a puree.
  3. Peel green peas and place them in a mixing jar to make a coarse paste of it.
  4. In a big mixing bowl, take refined flour and add oil, salt and spinach puree to it. Mix everything really well.
  5. Add 2 tbsp of water into it and knead dough same as required for making chapatti. Don't knead the dough too much just bind everything well. Dough is now ready.
  6. Cover and keep the dough aside for 15-20 minutes to set.Then use it later for making the kachoris.
  7. Meanwhile prepare the stuffing. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first. Keep the flame low to prevent the spices from browning.
  8. Further add asafoetida, coriander powder, finely chopped green chillies and ginger paste. Saute the spices for a while.
  9. Now add coarsely grounded green peas along with salt, fennel powder, dry mango powder, garam masala and red chilly powder.
  10. Saute and mix everything together. Roast the stuffing for a while and keep stirring.
  11. Add chopped green coriander and mix it well with the stuffing. Saute the mixture until the moisture evaporates completely and the stuffing becomes completely dry.
  12. Stuffing is now ready. Transfer it to a bowl.
  13. Pinch some dough and shape it into a bowl to fill the stuffing.
  14. Top it up with 1 tsp of stuffing.
  15. Bring the edges together and fold the kachori to pack the stuffing nicely into the dough.
  16. Flatten the dough between your palms and shape it into a kachori.
  17. Place the prepared kachori into a plate. Similarly, prepare the rest of the kachoris until the dough is utilized completely.
  18. Drop small dough into the oil to check whether it is aptly hot or not.
  19. Slide the kachoris one-by-one into the hot oil.
  20. When the kachoris are cooked from beneath, flip the side. Fry the kachoris until they become greenish-brown in colour.
  21. Kachoris are fried now. Lift the kachoris using the slotted ladle and hold it against the wok to drain excess oil.
  22. Take the kachoris out on kitchen paper towel to remove excess oil.
  23. Serve this crusty, delicious and mouth-watering crispy palak kachori with a side assortment of green chutney, tomato sauce or any chutney and relish eating.

Deep fried recipe, Featured, Indian Regional recipe, Maharashtra Recipe, Snacks

Instant Anarsa Recipe

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Instant Anarsa Recipe - Maida Besan Anarsa Recipe

Instant anarsa do appear like the authentic anarsa but are very much different in taste from them. But you will surely love their unique flavor. The authentic anarsa recipe calls for all the preparations to be done two days before. But this anarse prepared with maida-besan anarse take very less time to and can be prepared instantly and easily.

Anarsa is an authentic Maharashtrian snack, prepared especially during festive occasions. The main ingredient in this traditional recipe are rice and jaggery but the recipe that we have for you sharing today calls for the use of refined flour, gram flour and condensed milk and are ready in no time. So, make this super delicious anarsa whenever you feel like with this easy to follow recipe. Enjoy!

Directions

Getting ready:

1. Clean the sesame seeds and take them in a bowl to coat the anarsa.

2. Sieve refined flour in a bowl.

Making:

3. In a mixing bowl, add refined flour and chickpea flour, followed by some baking powder. Mix well.

4. Now add condensed milk to the flour and stir to bind all the ingredients nicely.

5. Add milk to the mixture, if required to make the batter little moist.

6. The consistency of batter should be thick, so that you can prepare balls easily.

7. Heat some oil in a wok or pan to deep fry the anarsa.

8. Now dust your hands with some dry flour and pinch small amount of batter.

9. Give it a round shape and coat the dough ball in sesame seeds and roll again.

10. Place the prepared ball on a plate and similarly prepare the rest.

11. Drop the prepared ball into the oil and fry on low flame until they turn golden brown in color from all sides.

12. Drain out the fried anarse on kitchen paper towel to remove excess oil. Likewise fry the rest. Anarsa is ready to serve.

Serving:

13. Serve these mouth drooling and crusty instant anarsa warm with tea or coffee. Store the remaining ones in an airtight container and keep them in fridge for upto 7 days.

Suggestion:

If you find that anarsa balls are splattering while frying then mix some more batter and then continue making the rest.

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Instant Anarsa Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - ½ cup
  • Gram flour - ½ cup
  • Condensed milk - ½ cup
  • Milk - 1-2 tbsp
  • Sesame seeds - 2 tbsp
  • Baking powder - ½ tsp
  • Oil - to fry anarse
Instructions
  1. Clean the sesame seeds and take them in a bowl to coat the anarsa.
  2. Sieve refined flour in a bowl.
  3. In a mixing bowl, add refined flour and chickpea flour, followed by some baking powder. Mix well.
  4. Now add condensed milk to the flour and stir to bind all the ingredients nicely.
  5. Add milk to the mixture, if required to make the batter little moist.
  6. The consistency of batter should be thick, so that you can prepare balls easily.
  7. Heat some oil in a wok or pan to deep fry the anarsa.
  8. Now dust your hands with some dry flour and pinch small amount of batter.
  9. Give it a round shape and coat the dough ball in sesame seeds and roll again.
  10. Place the prepared ball on a plate and similarly prepare the rest.
  11. Drop the prepared ball into the oil and fry on low flame until they turn golden brown in color from all sides.
  12. Drain out the fried anarse on kitchen paper towel to remove excess oil. Likewise fry the rest. Anarsa is ready to serve.
  13. Serve these mouth drooling and crusty instant anarsa warm with tea or coffee. Store the remaining ones in an airtight container and keep them in fridge for upto 7 days.

Curry, Deep fried recipe, Featured, Indian Regional recipe, North Indian recipe, Poori recipe, Roti Bread Paratha Recipe, Vegetable curry recipe

Chole Bhature Recipe

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Chole Bhature recipe - Punjabi Bhature Recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. It is very spicy and delicious in taste. The chanas here are simmered in spicy-tangy tomato gravy with desi spices and served with steaming hot puffed, deep fried and soft bhaturas. Almost everyone just relish eating this great and appetizing dish.

Make it on Sunday morning and let your family enjoy something different at home. This homemade recipe of tempting chole bhatura is the winner and the best for everyone. Serve this piping hot chole bhaturas with side accompaniment of green chilies, any pickle wedges and some green coriander chutney. It makes a perfect one pot lunch. So, here’s a simple and amazing recipe of Punjabi chole Bhature for you all with step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

2. Soak the chanas overnight and rinse them thoroughly with water.

Making:

3. Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.

4. Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.

5. Cover the dough and keep aside at any warm place to ferment for 2 hours.

6. Heat enough oil in a wok or pan to deep fry the bhaturas.

7. After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.

8. Roll it into round shape and flatten it a little with hands.

9. Place it on a rolling board and roll out into thick round bhatura.

10. Slide this rolled bhatura to the hot oil and

11. Fry until it gets golden brown and crispy on each side.

12. Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.

13. Piping hot and crispy bhaturas are now ready.

14. Now let’s make chole, take soaked chanas in a pressure cooker.

15.Add 1 small glass of water, salt, baking soda and tea bag to it.

15. Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.

16. Heat oil in a wok or pan and add cumin seeds first.

17. After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.

18. Saute the masala until you see oil leaving its sides.

19. Then add 1 cup water to the masala and let it simmer.

20.Now add the boiled chanas to the gravy and mix well.

21. Mix the paneer chunks to the wok and stir well. Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready.

Serving:

22. Transfer the chole to a serving bowl and garnish with some coriander sprigs.

23. Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

  • For 4-5 members
  • Time - 1 1/2 hours

Save Print
Chole Bhature Recipe Chole Bhature Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - 500 grams
  • Rawa (sooji) - 100 grams (optional)
  • Cured - 100 grams (1/2 cup)
  • Salt - ¾ tsp
  • Sugar - ½ tsp
  • Baking powder - 1 tsp
  • Oil - to fry
  • Kabuli Chana - 1 bowl or 150 grams
  • Baking soda - ¼ tsp
  • Tea bag - 1 (if you don't have tea bag, then take a white cloth and tie some tea into it)
  • Tomato - 3-4
  • Green chilly - 3-4
  • Ginger - 1 inch long piece
  • Refined oil - 2 tbsp
  • Cumin seeds - ½ tsp
  • Dry Pomegranate Seeds - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilly powder - ½ tsp
  • Garam masala - ½ tsp
  • Salt - according to the taste
  • Coriander leaves - ½ tsp (chopped)
Instructions
  1. Sieve refined flour in a bowl.
  2. Soak the chanas overnight and rinse them thoroughly with water.
  3. Take refined flour and add semolina, 2 tbsp oil, salt, baking powder, curd and sugar in a big mixing bowl. Mix well.
  4. Add lukewarm water in small portions and knead the dough until it becomes smooth and soft.
  5. Cover the dough and keep aside at any warm place to ferment for 2 hours.
  6. Heat enough oil in a wok or pan to deep fry the bhaturas.
  7. After the dough is fermented, knead it again to make it pliable. Now pinch small amount (lemon size) of dough.
  8. Roll it into round shape and flatten it a little with hands.
  9. Place it on a rolling board and roll out into thick round bhatura.
  10. Slide this rolled bhatura to the hot oil and
  11. Fry until it gets golden brown and crispy on each side.
  12. Drain out the fried bhatura on kitchen paper towels to remove excess oil and likewise prepare the rest.
  13. Piping hot and crispy bhaturas are now ready.
  14. Now let's make chole, take soaked chanas in a pressure cooker.
  15. Add 1 small glass of water, salt, baking soda and tea bag to it.
  16. Close the lid and pressure cook until it whistles once. Then reduce the flame and let it simmer for 5 more minutes. Turn off the flame and let the steam escape on its own.
  17. Heat oil in a wok or pan and add cumin seeds first.
  18. After the seeds crackle, add dry pomegranate seeds, coriander powder, red chilly powder, followed by tomato paste.
  19. Saute the masala until you see oil leaving its sides.
  20. Then add 1 cup water to the masala and let it simmer.
  21. Now add the boiled chanas to the gravy and mix well.
  22. Let it simmer for 2 to 3 more minutes and mix garam masala and coriander leaves to it. Chana masala is also ready
  23. Serve this tangy-zingy and spicy chole along with steaming hot bhaturas and relish eating with a side assortment of pickle or chutney.

Deep fried recipe, Featured, Indian Regional recipe, North Indian recipe, Poori recipe, Roti Bread Paratha Recipe

Rice Flour Poori Recipe

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Rice Flour Poori recipe - Chawal Atta Puri Recipe - Vade Recipe

Rice flour poori is prepared in Goa, Malwa and Kokan areas. Rice flour poori is gluten free. Here’s yummy and delicious rice flour poori recipe for you all! Those allergic to gluten can easily consume these pooris. Rice pooris are a great hit among my family members. I often include these pooris with crispy outer texture and softer inner texture in breakfast with side accompaniment of a Indian dip and potato curry but you can serve them any time you want or pack them in lunch box for kids

Pooris are Indian bread which are deep fried and served steaming hot with any curry or stir fry sabzi. They taste great with a pickle or chutney as well. Try making these crispy and super scrumptious rice pooris with this easy to follow step-by-step instructions and make every drool!

Directions

Getting ready:

1. Warm some water for kneading rice flour to make pooris.


2. Sieve the rice flour in a bowl.

Making:

3. In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.


4. Then add lukewarm water in small parts and knead the dough.


5. Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.


6. Heat some oil in a wok or pan for deep frying the pooris.


7. Pinch small to medium size balls from the dough and cover them to prevent from drying.


8. Now lift a dough ball, grease your hands with some oil and roll into round shape.


9. Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.


10. Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.


11. Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.

Serving:

12. Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.


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Rice Flour Poori Recipe - Chawal Atta Poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Rice flour – 1 cup (170 grams)
  • Oil – 1 tbsp
  • Cumin powder – ½ tsp
  • Salt – less than ½ tsp or to taste
  • Fennel powder – ½ tsp
  • Coriander powder – ½ tsp
  • Oil – for frying pooris
Instructions
  1. Warm some water for kneading rice flour to make pooris.
  2. Sieve the rice flour in a bowl.
  3. In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.
  4. Then add lukewarm water in small parts and knead the dough.
  5. Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.
  6. Heat some oil in a wok or pan for deep frying the pooris.
  7. Pinch small to medium size balls from the dough and cover them to prevent from drying.
  8. Now lift a dough ball, grease your hands with some oil and roll into round shape.
  9. Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.
  10. Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.
  11. Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.
  12. Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

Deep fried recipe, Featured, Indian Regional recipe, Namkeen recipe, Snacks

Rice Papdi Recipe - Chawal ki Papdi

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Rice Papadi Recipe - Rice Flour Papdi Recipe

Rice Papdi is another delicious snack which makes your evening tea just perfect! We often make crispy papdi with gram flour and refined flour. Apart from these two papdis, you’ll surely like the crunchy papdi prepared with rice flour as well. Snacks are a treat to the palate even while being friendly to the stomach! So, here’s another easy to make and easily digestible snack for your evening tea. Today we are making Rice flour papdis, which are really crispy and super scrumptious to eat.

You can also include these papdis for making papdi chaat and so on for special occasions or parties. Surely you’ll have a delightful experience to relish homemade rice papdi. In fact, these papdis are a perfect light snack as well. Here’s a simple and easy to follow step-by-step instructions for rice papdi. Try it yourself and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Sieve rice flour in a bowl.

Making:

2. In a big mixing bowl, add the sieved rice flour, salt, carom seeds, black pepper and 1 tsp oil. Mix everything really well.


3. Now add water in small portions and knead soft dough. For this we have used more than half cup of water. Collect the dough and make a peda of it.


4. Grease the dough with some oil and wrap it with a thin polythene sheet or cling film.


5. Now microwave the dough on highest temperature for 1 minute.


6. When the dough gets little cooked and turns stiff, unwrap the dough ball and place it over a plate. Let it cool down for a while.


7. Knead the dough until it becomes soft and smooth. Grease your hands with some oil and knead the dough well.


8. Make small lumps from the dough. From this 22-24 small dough balls can be prepared.


9. Take one dough ball and roll it out in a thin papdi. If it sticks on the rolling board or pin then place the papdi between a polythene sheet and then roll it. Similarly roll out the remaining dough balls.


10. Heat enough oil in a wok and slide 4-5 papdis into the hot oil.


11. Fry the papdis on medium-high flame till it turns golden brown and crispy from both sides.


12. Drain out the fried papdis on kitchen paper towels to remove excess oil and similarly fry all the papdis.

Serving:

13. Sprinkle chaat masala on these crispy and super delicious papdis and serve. Store the remaining papdis and relish eating for 2 months. You can use them in making any chaat as well.

Suggestions

  • You can also steam the dough rather than baking it.
  • Don’t fry the papdis in very hot oil or in very less hot oil.


Save Print
Rice Papdi Recipe - Chawal ki Papdi
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Rice flour - ¾ cup (100 grams)
  • Salt - ¼ tsp (as per taste)
  • Carom seeds - less than ¼ tsp
  • Black pepper - less than ¼ tsp, coarsely ground
  • Oil - 2 tsp (for kneading dough)
  • Chaat masala - ½ tsp
  • Oil - for frying papdi
Instructions
  1. Sieve rice flour in a bowl.
  2. In a big mixing bowl, add the sieved rice flour, salt, carom seeds, black pepper and 1 tsp oil. Mix everything really well.
  3. Now add water in small portions and knead soft dough. For this we have used more than half cup of water. Collect the dough and make a peda of it.
  4. Grease the dough with some oil and wrap it with a thin polythene sheet or cling film.
  5. Now microwave the dough on highest temperature for 1 minute.
  6. When the dough gets little cooked and turns stiff, unwrap the dough ball and place it over a plate. Let it cool down for a while.
  7. Knead the dough until it becomes soft and smooth. Grease your hands with some oil and knead the dough well.
  8. Make small lumps from the dough. From this 22-24 small dough balls can be prepared.
  9. Take one dough ball and roll it out in a thin papdi. If it sticks on the rolling board or pin then place the papdi between a polythene sheet and then roll it. Similarly roll out the remaining dough balls.
  10. Heat enough oil in a wok and slide 4-5 papdis into the hot oil.
  11. Fry the papdis on medium-high flame till it turns golden brown and crispy from both sides.
  12. Drain out the fried papdis on kitchen paper towels to remove excess oil and similarly fry all the papdis.
  13. Sprinkle chaat masala on these crispy and super delicious papdis and serve. Store the remaining papdis and relish eating for 2 months. You can use them in making any chaat as well.

Deep fried recipe, Featured, Indian Regional recipe, Snacks, Traditional Indian recipe

Samo Rice Chakli for Vrat - Farali Chakli

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Samo Rice Chakli for Vrat - Farali Chakli Recipe

Samo Chakli prepared with sama rice is as delicious as prepared with plain rice and other flours. We all often take fasts and wish to eat savory dishes with minimum ingredients and efforts. How about some healthy and easy to make chakli recipe prepared with rice flour? This is easy recipe and the outcome is really crunchy and crusty chaklis that to without refined flour. Chaklis are mostly prepared during festivals in Maharashtra and Southern India. These crispy and namkeen flavored chaklis are prepared with numerous ingredients like rice flour-urad dal, rice flour-moong dal, rice flour-gram flour and so on. But today we have a chakli recipe prepared with samvat rice, popularly known as samo rice. Samvat rice is used for making many recipes during fasts.

These chaklis have a longer shelf life too. Samvat rice deep fried spirals are a savory snack and can be served during supper or any time as a light snack. Making chaklis is not at a difficult task. Just follow this easy to follow step-by-step instructions and surely you’ll love the outcome. Enjoy!

Directions

Getting ready:

1.Thoroughly rinse the samvat rice and soak them in water for 2 hours.

Making:

2. Drain the water and then coarsely ground the rice in a mixture grinder without water. If required then add 1-2 tsp water.


3. Heat a wok or pan and add rice paste along with 1 tsp of oil to it. Saute for a minute or so on medium flame until the paste gets dense and thick in consistency like dough.


4. Transfer the dough to a separate bowl and let it cool.


5. To it now add cumin seeds, sesame seeds, sendha salt and peppercorns.


6. Knead the dough until it become smooth and soft. Dough is now ready to make chaklis.


7. Now pinch small to medium size ball from the dough and insert it inside the sev machine. Close with lid.


8. Spread a polythene sheet on the kitchen top. Make round chaklis by pressing the machine in spiral movement on the polythene sheet.


9. Similarly, prepare 7-8 chaklis.


10. To deep fry the chaklis, pour enough oil in a wok. Gently pick the chaklis from the sheet and slide them into the medium hot oil. Don’t crowd the oil by putting too much of chaklis.


11. Fry until they turn golden brown in color from each side on medium or medium-high flame. Drain out the fried ones on kitchen paper towels to remove excess oil.

12. Samvat rice chaklis for fast are now ready to be served. Allow them to cool down and store in an airtight container. It will go for a month.

Serving:

13. Serve these crispy and delicious samo rice chaklis with a steaming hot cup of tea or coffee and relish eating.

Suggestions

  • Knead a medium soft dough for the chaklis. If the dough is too soft then the chaklis will stick and if the dough is too hard then it will break apart.

Save Print
Samo Rice Chakli for Vrat - Farali Chakli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Samvat rice - 125 grams (3/4 cup)
  • Cumin seeds - ½ tsp
  • Sendha salt - ½ tsp or as per taste
  • Sesame seeds - 1 tsp
  • Black peppercorns - ½ tsp (freshly ground)
  • Oil - 1 tbsp
  • Oil - for frying chakli
Instructions
  1. Thoroughly rinse the samvat rice and soak them in water for 2 hours.
  2. Drain the water and then coarsely ground the rice in a mixture grinder without water. If required then add 1-2 tsp water.
  3. Heat a wok or pan and add rice paste along with 1 tsp of oil to it. Saute for a minute or so on medium flame until the paste gets dense and thick in consistency like dough.
  4. Transfer the dough to a separate bowl and let it cool.
  5. To it now add cumin seeds, sesame seeds, sendha salt and peppercorns.
  6. Knead the dough until it become smooth and soft. Dough is now ready to make chaklis.
  7. Now pinch small to medium size ball from the dough and insert it inside the sev machine. Close with lid.
  8. Spread a polythene sheet on the kitchen top. Make round chaklis by pressing the machine in spiral movement on the polythene sheet.
  9. Similarly, prepare 7-8 chaklis.
  10. To deep fry the chaklis, pour enough oil in a wok. Gently pick the chaklis from the sheet and slide them into the medium hot oil. Don't crowd the oil by putting too much of chaklis.
  11. Fry until they turn golden brown in color from each side on medium or medium-high flame. Drain out the fried ones on kitchen paper towels to remove excess oil.
  12. Samvat rice chaklis for fast are now ready to be served. Allow them to cool down and store in an airtight container. It will go for a month.
  13. Serve these crispy and delicious samo rice chaklis with a steaming hot cup of tea or coffee and relish eating.

Deep fried recipe, Featured, Indian Chinese recipe, Snacks, street food

Noodles Spring Rolls Recipe

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Noodle Spring Rolls Recipe - Spring Rolls with Noodles Recipe

Noodles spring rolls are the most popular and tempting chinese snacks loved by all, especially kids. Kids and young generation love eating spring rolls. Today spring rolls are one of the most popular snacks in India. Noodles simmered with veggies and few spices give edges to this preparation. Different types of spring rolls can be made by combinations of different types and stuffing. Making noodles spring rolls is easy and quick. This crispy appetizer can be served with a steaming cup of coffee or tea.

We have already shared the recipe for vegetable spring rolls with you all. For the earlier recipe of vegetable spring rolls we made the wrappers by spreading maida batter on tawa evenly and cooked it through. Today we will make wrappers by rolling refined flour dough really thinly and then let it roast well. Fill these wrappers with the noodles stuffing and deep fry or shallow fry as per your convenience. So, try out this easy to follow recipe of noodles spring roll and treat everyone with these savory dish, especially kids. Enjoy!

Directions

Getting ready:

1. Dissolve refined flour in some water and make a thick batter.

Making:

2. Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.


3. Cover and keep the dough aside for 10 to 15 minutes to rest.


4. For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.


5. Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.


6. Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.


7. Divide the dough into equal balls and place it in a bowl.


8. Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.


9. Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.


10. Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.


11. Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.


12. Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.


13. To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.


14. To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.


15. Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.

Serving:

16. Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

Suggestions

  • You can bake these rolls in oven. For this, preheat the oven at 200 degree centigrade. Place the rolls at some distance on a baking tray. Bake for 10 minutes on 200 degree centigrade and keep checking. Bake till they become golden brown.
  • Add veggies as desired and prepare these noodles spring rolls.

Save Print
Noodles Spring Rolls Recipe - Spring roll
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour – 1 cup
  • Salt – ¼ tsp
  • Oil – 2 tsp
  • Noodles – 1 cup (boiled)
  • Paneer – ¼ cup (cut into small chunks)
  • Cabbage – ½ cup (finely chopped)
  • Green peas – ¼ cup
  • Capsicum – ¼ cup (finely chopped)
  • Green coriander – 2-3 tbsp
  • Green chilly – 1-2 (finely chopped)
  • Ginger – ½ inch baton (grated) or ½ tsp paste
  • Lemon juice – 1 tsp or 1 tsp vinegar
  • Black pepper – ¼ tsp
  • Salt – ½ tsp or as per taste
  • Oil – for making stuffing and frying spring rolls
Instructions
  1. Dissolve refined flour in some water and make a thick batter.
  2. Take refined flour in a big mixing bowl and add oil and some salt to it. Use lukewarm water and add in small portions to knead soft dough.
  3. Cover and keep the dough aside for 10 to 15 minutes to rest.
  4. For stuffing, heat 1 tbsp of oil in a pan and add ginger paste, green chilly and saute for a while.
  5. Then to it add green peas and cook them through till soft. Then add capsicum, cabbage and saute for another minute or so.
  6. Now add paneer, salt, black pepper, noodles, soya sauce, lemon juice and green coriander. Mix everything really well. Stuffing is done and ready.
  7. Divide the dough into equal balls and place it in a bowl.
  8. Lift one dough ball at a time and dust it with some dry flour. Roll out into 5 to 6 inch diameter thin poori. Keep it aside and similarly roll out the other dough ball as well.
  9. Apply ½ tsp oil over the rolled poori and place it above the other one. Press gently at the corners and roll out into 8 to 10 inch diameter thin puri.
  10. Place this rolled puri over the hot tawa and roast it slightly from both sides. Take it off from flame when little dark in color. Similarly prepare the rest as well.
  11. Separate out the prepared wrappers and take one wrapper at a time. Layer 2 tsp stuffing over the rolled poori, leaving space at the edges.
  12. Fold the upper corner first and apply some refined flour paste. Fold and stick the sides. Then apply more refined flour batter and roll. Stick the last corner too. Place all the rolls on a plate and similarly prepare the rest.
  13. To shallow fry, heat 2 tbsp oil in a pan or wok and place 3 to 4 springs rolls in it. Fry until they get golden brown and crispy from all sides, evenly. Drain out the fried ones on kitchen paper towels.
  14. To deep fry, heat enough oil in a wok and slide 3 to 4 spring rolls in it. Keep the flame low-medium and fry the rolls until golden brown and crispy.
  15. Drain out the fried rolls on absorbent paper to remove excess oil and prepare the rest with any of the two methods. Noodles spring rolls are ready to serve.
  16. Serve these lip smacking and super tasty noodles spring rolls piping hot with any dip like tomato ketchup or Indian chutney like green coriander chutney, mint chutney or any other and enjoy.

Deep fried recipe, Featured, Miscellaneous, Recipe for Kids, Snacks

French Fries recipe

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French Fries Recipe - Homemade Crispy French Fries Recipe

French fries are devouring and so tempting that no one can have enough of this simple dish. You can serve French fries with a steaming cup of tea or coffee or serve them with a chilled glass of cold drink. Sprinkle some chaat masala over the fries and relish eating.These zingy-tangy french fries make a perfect party snack or appetizer.

The trick to get crusty and crispy French fries is double-frying them. Flash-fry the potatoes first so that there is no moisture in them and then fry them again to ensure crispness. Sprinkle some chaat masala over them and serve them with any chutney or tomato ketchup. So, try out this easy to follow recipe of crispy French fries with step-by-step instructions with pictures to make perfect fries. Enjoy!

Directions

Getting ready:

1. Rinse the potatoes and peel them.

2. Keep the potatoes drenched in water to prevent them from turning black.

Making:

3. Now with help of a knife or fries cutter cut down the potatoes and again drench them in water.

4. In case, you don’t have fries then cut the potatoes using a knife. For this slice down the potatoes thinly first and further divide them in long French fries.

5. Take a vessel and heat some water along with salt in it.

6. When you see gentle boil in the water, drop all the French fries into it.

7. Keep the flame high and let them simmer for 5 minutes until they get soft.

8. After 5 minutes, turn off the flame and drain them out in a sieve placed above a bowl.

9. Now pat dry these French fries with a clean cloth and then place them in freezer for 1 hour so that they cool down.

10. Heat enough oil in a wok or pan to deep fry the fries.

11. Take out the fries from freezer and drop French fries into it. Place as many French fries as possible at one time.

12.Fry the French fries until they get little brown in color.

13. Drain out these fries on a plate and likewise fry the rest as well. Place these fries under fan for 15 to 20 minutes so that they cool down.

14. After this, again fry the French fries until crispy. Drop the French fries again hot oil and fry until they get golden brown and crispy.

15. Drain out the fried French fries on a sieve kept above a bowl or on absorbent paper to remove excess oil. Crispy and mouth drooling French fries are ready.

16. Transfer these fries on a plate or serving bowl.

Serving:

17. Sprinkle some chaat on these fried French fries.

18. Serve these tangy-zingy steaming hot French fries with tomato ketchup or any other chutney you relish eating.

Suggestion:

  • Keep the flame medium while frying the French fries at first so that they are cooked through. Then fry the fries again on high flame in hot oil till golden brown and crispy.
  • You can half cook the French fries and then store them in any container. Place the container in freezer. Whenever you wish to have the fries, take them out 1 hour prior cooking and then fry till crispy and golden brown.

Save Print
French Fries recipe - French Fries
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 4 (700 grams)
  • Salt – 1 tsp (as per taste)
  • Oil – for frying
  • Chaat masala – as per taste
Instructions
  1. Rinse the potatoes and peel them.
  2. Keep the potatoes drenched in water to prevent them from turning black.
  3. Now with help of a knife or fries cutter cut down the potatoes and again drench them in water.
  4. In case, you don’t have fries then cut the potatoes using a knife. For this slice down the potatoes thinly first and further divide them in long French fries.
  5. Take a vessel and heat some water along with salt in it.
  6. When you see gentle boil in the water, drop all the French fries into it.
  7. Keep the flame high and let them simmer for 5 minutes until they get soft.
  8. After 5 minutes, turn off the flame and drain them out in a sieve placed above a bowl.
  9. Now pat dry these French fries with a clean cloth and then place them in freezer for 1 hour so that they cool down.
  10. Heat enough oil in a wok or pan to deep fry the fries.
  11. Take out the fries from freezer and drop French fries into it. Place as many French fries as possible at one time.
  12. Fry the French fries until they get little brown in color.
  13. Drain out these fries on a plate and likewise fry the rest as well. Place these fries under fan for 15 to 20 minutes so that they cool down.
  14. After this, again fry the French fries until crispy. Drop the French fries again hot oil and fry until they get golden brown and crispy.
  15. Drain out the fried French fries on a sieve kept above a bowl or on absorbent paper to remove excess oil. Crispy and mouth drooling French fries are ready.
  16. Transfer these fries on a plate or serving bowl.
  17. Sprinkle some chaat on these fried French fries.
  18. Serve these tangy-zingy steaming hot French fries with tomato ketchup or any other chutney you relish eating.

Deep fried recipe, Featured, Indian Regional recipe, Namkeen recipe, Pakora recipe, Recipe for Kids, Snacks

Paneer Stuffed Bread Rolls

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Bread Paneer Rolls Recipe - Bread Roll with Paneer stuffing

Paneer stuffed bread rolls are a great appetizer and best compliment to your supper. Making these spicy-zingy recipe of bread rolls stuffed with paneer is really very easy and less time consuming. These crunchy munchy, deep fried rolls are a hit in my family. The paneer stuffing adds a soft side to the every crispy bite you take.

For making Paneer bread rolls we used with peas, some desi spices and paneer as stuffing. But you can add any other veggie as per your preference and taste. These crunchy and spiced paneer bread rolls can be prepared for any special occasion or party. You can even pack them in lunch box for kids with side assortment of any dip or chutney and surely they will love it! So here presenting you with easy to follow recipe of paneer stuffed bread rolls for you all. Enjoy!

Directions

Getting ready:

1. Finely crumble paneer in a mixing bowl.

Making:

2. Then heat some oil in a wok or pan and add green peas and capsicum. Saute until the veggies get little crunchy.

3. To it add ginger, green chilly, crumbled paneer, salt and chaat masala again saute for 2 minutes. Keep stirring constantly to prevent it browning at the base.

4. Add some coriander into it. Now turn off the flame. Stuffing is ready.

5. Transfer it to another bowl so that it cools down completely.

6. Meanwhile, cut the edges from each bread slice.

7. Dip a bread slice into the water and place it on your palm. Press with another hand to squeeze out the water.

8. Place 2-2.5 tsp stuffing over it and lift the sides to close the stuffing nicely.

9. Roll into an oval shape and similarly prepare all the bread rolls until entire stuffing is utilized.

10. Heat enough oil in a wok to deep fry the rolls. Gently drop as many rolls as possible in the hot oil and fry until they get golden brown and crispy from all sides.

11. Drain out the fried rolls on kitchen paper towels to remove excess oil. Similarly fry the rest of the rolls. Paneer stuffed bread rolls are ready to serve.

Serving:

12. Serve these lip smacking and mouth drooling paneer stuffed rolls with any Indian dip or chutney like green coriander chutney, mint chutney, sweet chutney or tomato sauce.

Suggestions

Immediately take out the bread from water while dipping, fill the stuffing and seal it completely or else it will open in oil while frying
Oil should be very hot while frying these rolls otherwise bread will absorb too much of oil.

Save Print
Paneer Stuffed Bread Rolls Paneer Stuffed Bread Rolls
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread - 6
  • Paneer - 150 grams (1 cup crumbled)
  • Capsicum - ¼ cup (finely chopped)
  • Green peas - ¼ cup
  • Green coriander - 2-3 tbsp (finely chopped)
  • Ginger - 1 tsp paste
  • Green chilly - 2 (finely chopped)
  • Chaat masala - 1 tsp
  • Salt - ¼ tsp or as per taste
  • Oil - for frying
Instructions
  1. Let us start with preparing the stuffing first. For this, finely crumble paneer in a mixing bowl.
  2. Then heat some oil in a wok or pan and add green peas, capsicum and sauté until the veggies get little crunchy.
  3. To it add ginger, green chilly, crumbled paneer, salt, chaat masala and sauté for 2 minutes. Keep stirring constantly to prevent it browning at the base.
  4. Now turn off the flame and add some coriander into it. Stuffing is ready; transfer it to another bowl so that it cools down completely.
  5. Meanwhile, cut the edges from each bread slice and take some water in a plate.
  6. Dip a bread slice into the water and place it on your palm. Press with another hand to squeeze out the water. Place 2 to 2.5 tsp stuffing over it and lift the sides to close the stuffing nicely.
  7. Roll into an oval shape and similarly prepare all the bread rolls until entire stuffing is utilized.
  8. Heat enough oil in a wok to deep fry the rolls. Gently drop as many rolls as possible in the hot oil and fry until they get golden brown and crispy from all sides.
  9. Drain out the fried rolls on kitchen paper towels to remove excess oil. Similarly fry the rest of the oil.
  10. Serve these lip smacking and mouth drooling paneer stuffed rolls with any Indian dip or chutney like green coriander chutney, mint chutney, sweet chutney or tomato sauce.