Spinach Aloo cutlet

Ingredient:
1 bunch of spinach (palak)
2 potatoes
2 green chillies
2 tsp ginger-garlic paste
1 cup bread crumbs
salt and oil as required


Method:
1)Boil and mash potatoes.
2)Blench the spinach and grind with green chillies, ginger-garlic paste to a smooth or coarse paste and mix with mashed potato. Add salt and ½ cup of bread crumbs and mix it properly
3)Make small balls using the potato-spinach mixture and then coat with the bread powder, flattened it and keep it in the freezer for about 10 minutes.
4) Heat oil in a frying pan heat oil and add the cutlet and deep fry in medium heat. Make sure you don't have too much oil, it should not dip in the oil completely. Delicious spinach aloo cutlet is ready to serve.

Dry Garlic Chutney Stuffed Puri

Ingredients:
1 1/2 cup multigrain flour
3 tbsp. oil
salt to taste
1/3 cup gry garlic chutney
oil to deep fry

Method:
1. Mix flour, salt and oil, knead into soft pliable dough and keep it aside for about 30 minutes, divide the dough into even size small balls.
2. Using finger make small puri using finger and place 1 spoon of dry garlic chutney in the middle, gather edges and roll into a ball, press lightly and keep it for 5 minutes and roll into small puri.
3. Deep fry the puri on low flame till golden color, drain and repeat for all garlic chutney stuffed puri.

Cheese Stuffed Bread Pakoda

Ingredient:
4 slice of bread, sides trimmed
4 slice of cheese singles
1 medium onion chopped
1 medium chopped bell pepper
salt as per taste
1/4 cup besan
rice flour 1/2 of besan
1/4 tbs red chili powder
oil to deep fry

Method:
1)Take a slice of bread, put a slice of cheese, put chopped onion and bell pepper, sprinkle some salt, cover with another cheese slice and bread slice. Cut the sandwich into two pieces.

2)Make a paste of besan, rice flour, red chilli powder, salt and water into a smooth batter.
3)Heat oil in a frying pan, now dip the cheese stuffed bread in the batter and deep fry in medium-low flame, stirring and turning occasionally till it is golden on both sides. And cheese stuffed bread pakoda is ready to serve hot.

Toor Daal Cutlets

Ingredient:
1 cup toor daal soaked 2-3 hours
Chopped green chilli
¼ tbs ajwain
Bread crumbs
Salt as per taste
Oil to deep fry

Method:
1. Drain water from soaked daal and grind with very little or no water using a food processer.
2. Add ajwain, salt to the ground toor daal and take lemon size daal, flattened it and coat with bread crumbs and keep it in the freeze.
3. Heat oil in a frying pan and deep fry the cutlets, make sure you don’t need too much of oil.
4.Toor daal cutlet is ready to serve hot with dahi raita.

I am sending this entry for Deep Fried Snacks: Feb 5

Mixed Daal Vada

Ingredient:
1 cup mixed lentils (soaked overnight)
¼ cup chana daal (soaked with mixed lentils)
1 big onions thinly sliced
1 green chilli (chopped)
1 tbs ajwain seeds
Salt as per taste
Oil to deep fry


Method:
1) Drain the water from the soaked mixed lentils and grind with little water. make sure the paste should not e too watery. You don’t need to grind it to a smooth paste, leave it coarse.
2) Add salt, ajwain, chopped chilli, onion and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of lentil paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. When it starts getting little brown, turn them to upside down one by one and let it cook till it gets cooked. Slowly drain it from the oil and your mixed daal vada is ready to serve hot with choice of your sauce.

Crispy Spinach Pakora

Ingredient:
1 bunch chopped spinach
1 cup besan
2 Green chillies chopped finely
1 medium onion slices thinly (Optional)
3 tbs suji (optional)
Salt as required
Oil for frying

Method:
1. Clean and chop spinach add salt .
2. Add salt, chillies, onion, spinach to besan and put little water and make a thick paste and add suji and mix it properly.
3. Heat oil in a deep frying pan.
4. Take 1 tbsp of the mix and deep fry until golden brown and your crunchy spinach pakora is ready serve hot with your choice of chutney.
Note: If you want to make it crunchy fry it as soon as you mix the spinach.

Aloo Chop (Bonda)

Ingredient:
3 medium potatoes boiled, peeled and mashed
1 medium onion chopped
1" ginger piece
2 green chili chopped
1/2 tbs mustard seeds
1 tbs coriander powder
1/4 tbs turmeric pwdr
1 tbs chopped coriander leaves
salt to taste

batter:
1/2 cup gram flour ( besan)
1/2 tbs carrom/ajwain seeds (optional)
1/4 tbs turmeric powder
a pinch of soda (optional)
salt to taste
1/2 cup water
Oil for deep frying

Method:
1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.
2. Heat 2 tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry till it gets fry properly and it start smelling nice.
3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.
4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.
5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.
6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with your choice of chutney.

Bread Cutlet

Ingredient:
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste

Method:
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.

Aloo Noodles Cutlet

Ingredient:
1 cup boiled noodles of your choice
1 cup of boiled, peeled mashed potato
1/4 cup finely chopped onion
2-3 green chilli chopped
3-4 chopped coriander leaves
1 tbs curry powder
1/4 cup of semolina
salt per taste
oil to deep fry

Method:
1) Mix potatoes, noodles, chopped onion, green chilli, coriander leaves, salt, curry powder.
2) Make lemon size ball out of this potato mix and flattened it little bit and pat it with semolina and keep it in the refrigerator for 10-15 minutes.
3) Heat oil, fry these aloo noodles in low to medium flame till golden brown color and your tasty Aloo Noodles Cutlet is ready to serve hot with the sauce of your choice.

Stuffed Aloo with Radish

Ingredients
1 lb red radish, cleaned and shredded
1/4 cup besan
1 med onion sliced
1/2 tbs crushed pepper
1/4 tbs cumin seeds
1/2 tbs cumin/coriander powder
salt as per taste
4 tbs oil
4-5 tbs shredded cheese(optional)
to grind:
1 clove garlic
1 inch ginger
1 small onion
few black pepper
1/4 tbs funnel seeds
5 medium size potatoes

Method
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3. Grind all the things listed under to grind with few spoons of water.
4. Heat oil in a frying pan, add cumin seeds, sliced onion and fry it for few sec and add shredded radish, crushed pepper and stir it.
5. Add ginger/garlic paste, coriander/cumin powder, salt and fry it till it gets fried properly.
6. Add besan and mix it properly and switch off in a minutes.
7. Scoop this mixture into the potatoes and top it with shredded cheese and put it in preheated oven at 350^ for about 5-10 minutes and your delicious stuffed Aloo with radish is ready to serve.

Mushroom Fry

Ingredients:
8 oz white mushroom cleaned and chop into 4 pieces
1 tbs paprika
A pinch of crushed black pepper
A pinch of black cumin seeds
A pinch of nutmeg powder
1 ½ tbs curry powder
2 tbs besan
1 tbs red chilli powder
2 tbs yogurt
½ tbs lemon juice
1 tbs oil
Salt as per taste
Oil to shallow fry

Method:
1) Mix all the ingredient except mushroom and oil to shallow fry in a bowl and marinate the mushroom pieces in the mixture for about 20-25 minutes.
2) Heat oil in a frying pan, fry the masala coated mushroom on it and your tasty Mushroom Fry is ready to eat as a snack itself or you can eat with Rice or Roti.

Spicy Radish Cutlet

Radish Cutlet
==========
1 white radish about ½ lb
1 medium potato (about 1/3rd of radish)
4 tbs besan
5 tbs uncooked thin rice noodles
1 fist chana daal soaked for atlest 3 hrs
1 tbs ginger paste
1 tbs cumin powder
5 green chilli chopped
Oil to fry
salt as per taste

Method:
1) Wash, peel and grate the radish and potato in a bowl. Boil grated radish, potatoes, chana daal and salt with little water till it gets cooked and no water remains.
2)After the boiled radish cools down add chopped green chilli, cumin powder, ginger paste, besan, rice noodles and make small round balls or flat.
3)Heat oil in a frying pan and deep fry all the balls and Radish Cutlet is ready serve with tomato ketchup or coriander chutney.

Peas Chaat

Ingredients
2 cups dry yellow pea soaked overnight
2 cinnamon sticks
1 tea bag
2 bay leaves
¼ tbs shah jeera
A pinch of hing
¼ tbs cumin seeds
4-5 medium side tomatoes blenched and chopped
2 tbs curry powder
2 green chilli
1 red chilli
Few black pepper
2 red onion chopped
3 cloves garlic
A piece of ginger 2 inch
Coriander leaves
1 cup yogurt whipped
¼ tbs turmeric powder
Thin sev to garnish
salt to taste
3 tbs oil

Directions:
1) Boil or pressure cook soaked peas with cinnamon stick, bay leaves, shah jeera and 1 tea bag.
2) Grind ¼ chopped onion, 1 green chilli, red chilli, black pepper, curry powder, garlic and ginger with few spoons of water to smooth paste.
3) Heat oil in a frying pan, add cumin and pinch of hing wait for few sec till cumin seeds gets popped.
4) Add ½ of remaining chopped onion and fry till onion gets brown and add the paste and fry till oil gets separated from the paste and add chopped tomatoes and stir it and cover the lid and let it cook in low flame till the tomatoes gets soft.
5) Add turmeric powder, salt and 1 cups of water and let it boil.
6) Remove cinnamon sticks and tea bag from the boiled peas and add the peas to the frying pan and add salt and stir it properly and let it boil and then switch off the gas and keep it aside. The base of chaat is ready, now it needs to be garnished while serving.
7) While serving take few spoon of this in a plate, add 2 to 3 tbs of yogurt, topped with chopped onion, chopped tomatoes, chopped green chilli, chopped coriander leaves and sev and your pea chart is ready to serve.

Cabbage Cutlet

Ingredients: (about 14 cutlets)
I lb cabbage shredded finely
¼ cup besan
¼ cup rawa (semolina)
2 green chilli chopped finely
Salt as per taste
Oil to Fry


Method:
1) Take the shredded cabbage and microwave it for 3 minutes and keep it aside for about 5 minutes or till it gets cool.
2) Now add salt minced green chilli, rawa and besan to the bowl with cabbage and mix it properly. (you don’t need to add water here, you can add rawa and besan slowly till you get nice soft dough out of cabbage mix)
3) Heat oil and make cutlet of the cabbage and deep fry it.
4) Serve the cabbage cutlet with coriander chutney or tomato sauce.

Aloo Puri

Ingredients
Oil to deep fry

Puri Dough:
1 ½ cup wheat flour
3 tbs yogurt
Pinch of salt

Potato stuffing:
3 medium size potatoes boiled
1 med onion chopped
1 tbs ginger/garlic paste
½ tbs curry powder
¼ tbs turmeric powder
Salt as per taste
2 tbs oil
Coriander leaves

Method:
My son just loves Aloo Puri, he eats with pickle and onion. You can serve with dahi raita or coriander chutney. I hope you will also enjoy this as much as my son….

1)Peel the potatoes and mash it properly.
2)Make a soft dough by kneading the wheat flour, yogurt, salt and water. Cover the dough with a wet towel and keep it aside for about half an hour.
3)Take a frying pan with 2 tbs of oil and heat it, then add the chopped onion and let it get brown and add the ginger/garlic paste, curry powder, turmeric and mashed potato and salt and fry it properly for about couple of minutes and add chopped coriander leaves keep it aside.
4)Make small balls from the puri dough, it should be little bigger (about size of lemon) than the normal puri you make. Make small balls of the aloo stuffing; it should be half the size of the puri dough.
5)Roll the puri dough little bit and then put the aloo ball in the middle and the fold the side of the dough in the middle on top of the aloo ball and then firmly press it with both palm and then roll slowly to about 5 inch circle, if you roll it harder or faster the aloo may come out of sides. Repeat the same procedure for all the dough balls.
6) Heat the oil to deep fry and then slowly drop the puri to the oil from the side and fry it, when you see bubbles on the top the puri turn it over slowly and let it cook on the other side and then strain it from oil and fry all the puris.
7)Aloo Puri is ready to serve hot with Dahi Raita or coriander chutney or tomato sauce.

Crunchy Munchies

Ingredient:
1 lb sour cream
2 ½ cup rice flour
1 tbs red chilli powder
¼ tbs ajwain
3 tbs sesame seeds
Cookie press
Salt as per taste
Oil to deep fry


Method:
I just made this snack and my son helped me get a name for it. Since it is testing very crunchy he suggested me to give it Crunchy Munchies snack. You can store it in a air tight container to retain it's crunchyness.

1) Mix the entire ingredient except oil in a bowl and make it dough. Dough will be little softer than chapatti dough.
2) Put the dough into a cookie press into the shape of your choice. Press the cookie press as per the instruction, it will make a long stripe and then you can cut it to the size of your choice.
3) Take oil in a deep frying pan and let it heat. Now slowly drop the pieces to the oil one after other and let it cook in medium heat. After about 1 minute turn all the piece over, so that it will cook from both side and get nice crispy. You can take one piece to see if it is crispy and then slowly drain it from oil.
4)Your Crunchy Munchies is ready to serve with tea.

Onion Vada

Onion Vada
=========
Ingredient:
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry


Method:
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.

1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.

Onion Pakora

Ingredient:
=========
3 Onions
1 and 1/2 Cups besan
2 tbs of rice flour
1/4 tbs of ajwain
1 tbs red chilli powder
Salt to taste
Oil for frying

Method:
======
1)Thinly slice the onions.
2)Add the besan, rice flour, salt, ajwain, red chilli powder and mix well to make a smooth batter.
3)Add the slice onion into this batter and mix it well.
4)Heat oil in a frying pan and take a small spoon of the battered onion mix at a time and drop it in hot oil.
5)Fry till golden brown and strain it out from the oil and your onion bhaji or onion pakora is ready.

Chicken Pakora by Ashok

Ingredients:
2 lb boneless/skinless chicken (cut into about 1-2 inch square cubes)
1 tbs ginger & garlic paste
2 tbs yogurt
1 tbs chilli powder
1 tbs cumin powder
1 tbs coriander powder
1 egg
1 tbs turmeric powder
1/2 tbs black pepper
1/2 cup besan flour
2 tbs corn flour (optional)
1 tbs chicken curry powder
Cooking oil to deep fry
Salt as per taste

Method:
1.Mix chicken, yogurt, ginger/garlic paste, chilli powder, egg, black pepper, corn flour and chicken curry powder and marinate for 20-30 minutes.
2.Make a smooth better of besan with water, salt, cumin powder, coriander powder and turmeric.
3.Heat oil in a frying pan and deep the marinated chicken pieces with this better and deep fry till golden color.
4.It's ready to serve with tomato sauce or ketch-up.

Moong Pakora

Ingredients

========

1 inch ginger

4 green chillis

1 cup whole Moong with shell

1 cup rice

1 onion sliced

1 spoon rava(optional)

salt as per need

Oil to Fry

Directions

=======

Soak moong and rice atleast for 4 hr, then blend it along with 2 green chilli and ginger to a corse paste. In a bowl add blended moong paste, onion, salt, rest of chopped green chillis, rava and mix it well. Take a deep frying pan and add oil for frying. When the oil is hot make small dumplings of the pase and add to oil. Fry till golden brown color in medium heat. Serve with tomato sauce or coriander chutney.