Category Archives: Snacks

Bread Bonda Recipe – Aloo Bread Vada Recipe – Bread Vada – Bread Batata Vada

Bread Bonda Recipe – Aloo Bread Vada Recipe – Bread Vada – Bread Batata Vada

Bread aloo bonda or bread batata vada is one the all time favorite snacks. These luscious piping hot and tempting bread potato bonda are a treat for all who are too fond of eating spicy food! The bondas here are prepared with spicy potato filling stuffed in bread, coated with gram flour batter and then deep fried till crispy and golden brown. These can be served in breakfast or prepare them for any special occasion or a party.

Bread bonda is a quite easy to prepare. Serve these delectable bread bondas with any dips/chutney like green chutney or tomato ketchup; everyone will relish eating it for sure. We have kept the bondas mildly spiced, but you can adjust the spices as per your taste. So, here is an easy step-by-step recipe to make bread aloo bonda at your home for today’s supper. Enjoy!

Directions

Getting ready:

Sieve gram flour in a bowl.

bread aloo bonda

Peel the boiled potatoes. Mash them finely with a spoon or ladle.

 

bread aloo bonda

Cut off the edges from the bread slices.

bread aloo bonda

Take some water in a plate for dipping the bread.

bread aloo bondaMaking:

Take gram flour in a big bowl and add water in small portions.

bread aloo bonda

Prepare a batter with thin consistency, same as required for making pakoras. Whisk the batter for 2 to 3 minutes.

bread aloo bonda

Now add salt, carom seeds, red chilly powder and mix all the ingredients nicely.

bread aloo bonda

For stuffing, add salt, mango powder, red chilly powder, finely chopped ginger, garam masala, coriander powder, finely chopped green chilly and some green coriander. Mix all the ingredients really well.

bread aloo bonda

Divide the potato stuffing in 10 equal portions and roll giving them round shape.

bread aloo bonda

Dip a bread slice into water and then take it out immediately.

bread aloo bonda

Place the soaked bread slice on your palm and squeeze out the excess water gently without breaking the slices.

bread aloo bonda

Now place one stuffing ball over it and fold the bread from all sides, closing the stuffing nicely.

bread aloo bonda

Place these balls on a plate. Likewise, prepare all the bread bondas.

bread aloo bonda

Heat some oil in a wok to deep fry the bondas.

bread aloo bonda

When the oil is sufficiently hot, lift one dough ball, coat it in gram flour.

bread aloo bonda

Slide it gently in oil for frying. Place 2 to 3 or as many balls as possible in the wok.

bread aloo bonda

Fry until they turn golden brown and crispy.

bread aloo bonda

Take out the fried bondas from oil and place them in a plate covered with absorbent paper. Similarly, fry all the bondas until golden brown and crispy.

bread aloo bondaServing:

Piping hot and mouth drooling Potato bread bonda is ready. Serve these tantalizing bondas with tomato sauce, green coriander chutney or sweet chutney and relish eating.

Suggestions

  • Make sure you seal the potato stuffing with bread slice very nicely and when fry the balls after coating them with gram flour batter in hot oil.
  • For 10 bread bondas
  • Time – 40 minutes

Bread Bonda Recipe - Aloo Bread Vada Recipe - Bread Vada - Bread Batata Vada aloo bonda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread slice - 10
  • Gram flour - 1.5 cup (200 grams)
  • Carom seeds - ½ tsp
  • Salt - ½ tsp
  • Red chilly powder - ¼ to ½ tsp
  • Oil - for frying
  • Potato (boiled) - 4 (300 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green chilly (finely chopped) - 2 to 3
  • Ginger (finely minced) - 1 inch
  • Red chilly powder - ½ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp
  • Garam masala - ¼ tsp
  • Coriander powder - 1 tsp
  • Carom seeds - ¼ tsp
Instructions
  1. Sieve gram flour in a bowl.
  2. Peel the boiled potatoes
  3. Mash them finely with a spoon or ladle.
  4. Cut off the edges from the bread slices.
  5. Take some water in a plate for dipping the bread.
  6. Take gram flour in a big bowl and add water in small portions. Prepare a batter with thin consistency, same as required for making pakoras. 8. Whisk the batter for 2 to 3 minutes.
  7. Now add salt, carom seeds, red chilly powder and mix all the ingredients nicely.
  8. For stuffing, add salt, mango powder, red chilly powder, finely chopped ginger, garam masala, coriander powder, finely chopped green chilly and some green coriander. Mix all the ingredients really well.
  9. Divide the potato stuffing in 10 equal portions and roll giving them round shape.
  10. Dip a bread slice into water and then take it out immediately.
  11. Place the soaked bread slice on your palm and squeeze out the excess water gently without breaking the slices.
  12. Now place one stuffing ball over it and fold the bread from all sides, closing the stuffing nicely. Place these balls on a plate. Likewise, prepare all the bread bondas.
  13. Heat some oil in a wok to deep fry the bondas. When the oil is sufficiently hot, lift one dough ball, coat it in gram flour
  14. Slide it gently in oil for frying. Place 2 to 3 or as many balls as possible in the wok
  15. Fry until they turn golden brown and crispy.
  16. Take out the fried bondas from oil and place them in a plate covered with absorbent paper. Similarly, fry all the bondas until golden brown and crispy.
  17. Piping hot and mouth drooling Potato bread bonda is ready. Serve these tantalizing bondas with tomato sauce, green coriander chutney or sweet chutney and relish eating.

 

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious potato stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Directions

Getting ready:

Sieve refined flour in a bowl.

mini samosa

Boil and peel the potatoes. Mash finely with the help of a spoon or hand.

mini samosaMaking:

Take refined flour in a bowl and add salt, ghee into it. Mix well and knead stiff and tight dough by adding water little by little (we have used less than 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set.

mini samosa

Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it. Saute for a while until peas get soft. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.

mini samosa

Mix all ingredients really well and add some green coriander as well. Saute for 2 minutes by stirring continuously. Stuffing is ready, take it out in a plate and allow it to cool down.

mini samosa

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Divide the rolled poori into two equal halves.

mini samosa

 

Lift one part and fold giving it a cone shape. Stick the edges using some water. Stuff the cone with potato stuffing.

mini samosa

Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for 1/2 to 1 hour.

mini samosa

Take some oil in a wok for frying the samosas. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.

mini samosa

Fry on medium-low flame until samosas turn golden brown in color.

mini samosa

Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.

mini samosaServing:

Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

mini samosaSuggestions

  • Add moen in refined flour prior kneading it, samosa tastes tastier. The dough should be stiff and tight.
  • While make the cone and sticking the edges, use water and stick well.
  • Leave aside the stuffed samosas for half an hour as this prevents the formation of bubbles at the time of frying.
  • For 35 to 40 samosas
  • Time – 75 minutes

Mini samosa recipe - Potato stuffed Mini Samosa mini samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1.5 cup (200 grams)
  • Ghee - 2 tbsp (40 grams)
  • Salt - ½ tsp or to taste
  • Potato (Boiled)- 3 (200 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green peas - 2 tbsp
  • Green chilly - 1 (finely minced)
  • Ginger - ½ inch long piece (grated)
  • Red chilly powder - ¼ tsp
  • Roasted cumin powder - ½ tsp
  • Salt -1/2 tsp or to taste
  • Garam masala - less than ¼ tsp
  • Mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Oil - for frying
Instructions
  1. Sieve refined flour in a bowl.
  2. Boil and peel the potatoes.
  3. Mash finely with the help of a spoon or hand.
  4. Take refined flour in a bowl and add salt, ghee into it.
  5. Mix well and knead stiff and tight dough by adding water little by little (we have used less than ½ cup of water for kneading this much quantity of flour).
  6. Cover and keep aside the dough for 20 minutes to set.
  7. Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it.
  8. Saute for a while until peas get soft.
  9. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.
  10. Mix all ingredients really well and add some green coriander as well.
  11. Saute for 2 minutes by stirring continuously.
  12. Stuffing is ready, take it out in a plate and allow it to cool down.
  13. Grease your hands with some oil and knead the dough again. Make small lumps from the dough.
  14. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter.
  15. Divide the rolled poori into two equal halves.
  16. Lift one part and fold giving it a cone shape.
  17. Stick the edges using some water.
  18. Stuff the cone with potato stuffing.
  19. Give a plate at the back of the samosa and stick the edges using some water.
  20. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for ½ to 1 hour.
  21. Take some oil in a wok for frying the samosas.
  22. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.
  23. Fry on medium-low flame until samosas turn golden brown in color.
  24. Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.
  25. Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

 

Idli Finger Fries Recipe – Idli Fried Recipe

Idli Finger Fries Recipe – Idli Fried Recipe

Fried idli is a simple and quick to make recipe prepared with leftover idlis. The idlis are cut into finger chips and deep fried till crispy and golden brown. An important thing to keep in mind while making this dish is that you make use of refrigerated idlis instead of freshly made. The fresh idlis can break and stick to each other while frying.

Cut the idlis in small chunks, fry them, sprinkle some chaat masala over them. Serve as light snack or as a starter. So, if you have leftover idlis at your home then try making this scrumptious and heart warming idli finger fry and serve for supper or brunch or any other time as per your desire. Everyone will like it for sure. Here is an easy and quick recipe for making this dish.

Directions

Getting ready:

1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.

crispy idli

2. Take some oil in a wok and place it on flame for heating.

crispy idli

3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.

fried idli

4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.

fried idli

5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.

fried idliServing:

6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

crispy idliSuggestion:

  • The oil for frying the idlis should be hot appropriately, else the idlis can soak excess oil.
  • For 2 to 4 members
  • Time – 15 minutes
Idli Finger Fries Recipe Idli Finger Fries Recipe – Crispy Idli Fried Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli – 6 to 7
  • Chaat masala – 1 tsp
  • Oil – for frying idli
Instructions
  1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.
  2. Take some oil in a wok and place it on flame for heating.
  3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.
  4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.
  5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.
  6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

 

 

Aloo bhakarwadi – Samosa Pinwheel Recipe

Aloo Bhakarwadi Recipe – Samosas Pinwheel Recipe

Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as a snack and also can be served as starter in any party. This snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

Potato stuffed bhakarwadi is a modified version to traditional savory bhakarwadi stuffed with spices. It is a fast instant, easy to make appetizer. Here is a step by step recipe to make bhakarwadi at your home very conveniently. Everyone in your home will relish eating this spicy, lip smacking bhakarwadi recipe. Try out our version of this recipe for today’s supper.

Direction

Getting ready:

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

aloo bhakarwadi

2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.

aloo bhakarwadi

3. Add some water in 2 tbsp refined flour and make a batter of running consistency.

aloo bhakarwadiMaking

4. Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.

aloo bhakarwadi

5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.

aloo bhakarwadi

6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.

aloo bhakarwadi

7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.

aloo bhakarwadi

8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.

aloo bhakarwadi

9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.

aloo bhakarwadi

10. Now cut this roll into 1/2 to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.

aloo bhakarwadi

11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.

aloo bhakarwadi

12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.

aloo bhakarwadiServing:

13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

Suggestion:

Spread the stuffing over the poori evenly and then make a roll. Make sure the batter of refined flour is thin and smooth.

  • For 35 to 40 bhakarwadi
  • Time – 50 minutes

Samosa Pinwheel RecipeCheese Naan Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1 cup
  • Refined flour - 2 tbsp (for batter)
  • Carom seeds - ¼ tsp
  • Salt - ¼ tsp
  • Potato - 4 (300 grams)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Ginger - ½ tsp (paste)
  • Green chilly - 1 tsp (paste)
  • Red chilly powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.
  3. Add some water in 2 tbsp refined flour and make a batter of running consistency.
  4. Take refined flour in a big bowl and add ¼ tsp salt, ¼ tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.
  5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
  6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.
  7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.
  8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.
  9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.
  10. Now cut this roll into ½ to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.
  11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.
  12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.
  13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.