Snacks Recipes
Khakra Recipe
Ingredients
1. Flour (2c)
2. salt (2tsp)
3. kasoori methi (1c)
4. ajwain (4tbsp)
5. red chilli powder (2tbsp)
6. ghee (6tbsp)
Method of preparation:-
1. Take a bowl; add flour, ajwain and kasoori methi in it. Mix it and then add ghee, salt and red chilli powder in it. Add enough water in it to make dough.
2. Knead the dough to make it soft and then keep it aside for about half an hour. Take dough and make the patties from it.
3. Take tortilla maker, place the patties in it and then close its lid. Keep it for sometime until the patties get crispy. Then take out them from the tortilla maker and serve this traditional Gujrati snacks with chutney.
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Patra Bhajia Recipe
Ingredients
1. Patra or colocasia leaves (15 to 20)
2. gram flour or besan (1c)
3. oil (1tbsp)
4. salt (to taste)
5. crushed cumin seeds (1tsp)
6. turmeric powder (1/2tsp)
7. tamarind extract (1/2c)
8. chilli powder (3tsp)
9. asafoetida (3 to 4 pinches)
10. powdered sugar (3tsp)
For Seasoning:-
1. Finely grated coconut (1tbsp)
2. finely chopped coriander leaves (1tbsp)
3. cumin seeds (1/2tsp)
4. sesame seeds (1tsp)
5. mustard seeds (1/2tsp)
6. oil (1tbsp)
Method of preparation:-
1. Take colocasia leaves, clean them, wash them and then pat dry them. Use scissors to cut their thick vein. Then lightly roll them and keep them aside.
2. Take a bowl; mix all the ingredients in it to make thick paste except the ingredients of seasoning. Take leaf place it on flat surface with downside up. Take paste mixture, spread it over the leaf.
3. Then place one leaf over it. Set 3 to 4 layers of leaves. Then roll the leaves. Make tight rolls and then seal them from the sides. Then place these rolls in the perforated vessel of steam cooker and then steam them for about 30 to 40 minutes until they get cooked. Keep them to cool and then cut them into slices.
4. Take a pan, heat oil in it. Add seeds and keep them to splutter and then add coconut, sesame and coriander in it. Add chilli, salt and sugar according to taste. Mix it well and then serve it.
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Potato Wada Recipe
Ingredients
1. Potatoes (225gm)
2. oil (for deep frying)
3. Soda bi-carb (A pinch)
4. salt (to taste)
5. garam masala (1/2tsp)
6. green chillies (2)
7. ginger (5gms)
8. coriander leaves (1/2bunch)
9. gram flour or besan (100gm)
10. onions (30gm)
11. garlic cloves (2)
12. turmeric powder (1/2tsp)
Method of preparation:-
1. Take potatoes, boil them in pressure cooker. When they get boiled then keep them aside to cool and then peel them.
2. Take a bowl, mash the potatoes in it and mix salt, chopped onions, ginger, green chillies, garlic, garam masala and coriander leaves in it. Make balls of it. Now make the batter by mixing besan, turmeric, salt, soda and water so that a thick consistency can be made.
3. Take a frying pan, heat oil in it for frying. Dip the balls of potato mixture in besan batter and deep fry these balls. Take out them from the pan after frying and serve them hot with chutney or sauce.
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Doodhi Theplas Recipe
Ingredients
1. Whole wheat flour or (gehun ka atta, 2c)
2. oil (1tsp)
3. chili powder (1 1/2tsp)
4. salt (to taste)
5. turmeric powder (1/2tsp)
6. bottle gourd (3/4c)
7. low fat curds (1/2c)
Method of preparation:-
1. Take a bowl, add all the ingredients in it and then add water to make dough. Knead the dough to make it soft.
2. Make small balls of equal size of dough. Then roll the dough balls in circular form. Take a non stick pan, place it over heat.
3. Now cook the theplas on hot pan until it gets brown spots on its surface. Then take off the theplas from the pan and serve them hot.
Makes about 15 theplas.
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Chole Methi Dhokla Recipe
Ingredients
1. Chole dal or moong dal (1c)
2. asafoetida (1/4tsp)
3. soda bi-carb (2pinches)
4. oil (2tsp)
5. baking powder (1tsp)
6. green chillies (5)
7. fresh curds (2tbsp)
8. fresh fenugreek leaves (2c)
9. salt (to taste)
Method of preparation:-
1. Take a bowl; soak the dal in it for about 4 hours. Take a mixer, add the soaked dal and green chilies in it and then grind it by adding a little water. Add salt and asafoetida in it.
2. Add oil, baking powder and curd in it and then mix it to make a batter. Keep it aside for about 2 to 3 hours. Now take methi leaves, dust salt and soda oven the leaves.
3. Now take ring mould tins, place the leaves in it and then fill the mould with batter. Steam the moulds for 5 to 7 minutes. When methi dohkla gets ready then take it out from mould and serve them hot with green chutney.
Number of servings – 6 to 8
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Bajra Dhokla Recipe
Ingredients
1. Bajra atta (1 small katori)
2. garlic (6 pods)
3. oil (2tbsp)
4. asafoetida (a pinch)
5. wheat, jowar or rice atta (1/4tsp)
6. water (1/2glass + 1liter)
7. chopped coriander leaves (a bunch)
8. fresh ground coconut (3tsp)
9. oil (2tsp)
10. jeera (a pinch)
11. rye (a pinch)
12. sour curd (4tbsp)
13. ground green chillies (1tbsp)
14. soda bi-carb (a pinch)
15. salt (a pinch)
Method of preparation:-
1. Take a large bowl, mix jowar atta, bajra atta, rice and wheat in it. Then add soda bi-carb, curd, salt, asafoetida, oil and water in it. Mix all these to make thick batter.
2. Keep this mixture aside for about 4 hours. Make the paste of garlic pods by grinding them and add it to the batter. Take a shallow pan; put 1 liter of water in it. Cover the pan and place over flame to boil.
3. Now grease a thali with oil and then add 3 to 4 tsp of batter to it. Place the thali over the pan for steaming until the batter gets fluffy and soft. Check it after about 15 minutes with a knife whether the doklas are cooked.
4. Now take off the thali from heat and keep it to cool. Then pour the baghar of oil, rye and jeera. Sprinkle the chopped coconut and coriander leaves on the top. When the bajra dokla gets ready then serve it hot with chutney.
Number of servings – 4
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Macher Kochuri Recipe
Ingredients
For Kochuri:-
1. Refined flour or maida (2 1/2c)
2. salt (to taste)
3. groundnut oil (for deep fry)
4. ghee (2tbsp)
For filling:-
1. Betki or Surmai fish (500gms)
2. garlic (5cloves)
3. ginger (1-inch)
4. panch phoran (1tsp)
5. sugar (1/4tsp)
6. red chili powder (1/2tsp)
7. salt (to taste)
8. mustard oil (1 1/2tbsp)
9. turmeric powder (1/2tsp)
Method of preparation:-
1. First sift the flour and salt in a bowl. Mix ghee in it and then add a little water in it. Knead it to make the soft dough. Cover the dough with wet cloth and then keep it aside.
2. Grind garlic and ginger. Steam the fish in little water with turmeric. Now remove the flesh and then mash it.
3. Take a kadai, heat mustard oil in it and then fry ground paste and red chili powder in it. Add fish, sugar and salt. Cook it by stirring until it gets dry. Add the panch phoran in it and mix it.
4. Make the dough balls and then roll into thick puris. Place the stuffing mixture in the centre of each puri. Cover the filling mixture by folding the sides towards the centre and then roll it into puris.
5. Take a kadai, heat ground nut oil in it and then deep fry the puris. Drain them and serve them.
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Rajasthani Bhang Ke Pakore Recipe
Ingredients
1. Potatoes (200gms)
2. brinjal (200gms)
3. cauliflower (200gms)
4. spinach (100gms)
5. onions (150gms)
6. besan (250gms)
7. ajwain (5gms)
8. bhang seeds powder (10gms)
9. salt (to taste)
10. pomegranate seeds powder (5gms)
11. salt (to taste)
12. oil (for deep frying)
Method of preparation:-
1. Take vegetables, peel, wash and chop them in a bowl. Take a bowl, add gram flour, salt, red chilli powder, soda bicarb, ajwain, pomegranate seed powder in it.
2. Mix all these ingredients and then add little water to make thick batter. Now mix all the chopped vegetables in the batter. Take a kadai, place it over flame and then heat oil in it for frying.
3. Make small balls of mixture and then deep fry them in hot oil. Fry them until they turn lightly brown in color. Now bhang ke pakore is ready to serve.
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Rajasthani Pyaz Ki Kachori Recipe
Ingredients
For Dough or crust:-
1. Plain flour (2c)
2. salt (1/2tsp)
3. melted ghee (1/4c)
For onion filling:-
1. Finely chopped onions (2c)
2. fennel seeds (2tsp)
3. oil (2tbsp)
4. garam masala (1tsp)
5. coriander powder (2tsp)
6. chopped coriander (3tbsp)
7. salt (to taste)
8. Bengal gram flour (2tbsp)
9. bay leaves (2)
10. finely chopped green chilies (1 1/2tsp)
11. kalongi (1tsp)
12. chilli powder (2tsp)
13. oil (for frying)
Method of preparation:-
1. For dough or crust:- Take a bowl, add plain flour, ghee and salt in it. Add water in it to make dough of it. Knead it for about 5 to 7 minutes to make it soft. Split the dough into equal parts and cover it with clean muslin cloth and then place it aside.
2. For Filling:- Take a pan, place it over heat. Heat oil in it and add kalongi, fennel seeds, green chilies, bay leaves, and onions in it. Saute them until the onions turn slightly brown in color.
3. Then add gram flour, salt, chilli powder, garam masala, coriander powder in the pan. Saute them for about 2 to 3 minutes. Add chopped coriander leaves in it. Take out the bay leaves from it. Keep the mixture to cool and then split it into equal parts.
4. Now take dough and roll each part of dough into circular shape. Place the part of filling mixture in the center of each rolled dough. Fold the ends of dough to seal the filling. Press the kachori with your thumb from the centre. Make more kachoris in the same way.
5. Take a kadai, place it over heat. Heat oil in it and then deep fry the kachoris in it over low heat until they turn golden brown in color. When the kachoris get ready then drain them and serve them hot with chutney.
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Khajoor Na Ghugra Recipe
Ingredients
1. Dates, seeded and coarsely grounded (250 gms)
2. milk (1/4c)
3. ghee (1/2c)
4. green cardamoms, powdered (6)
5. sugar (1/2c)
6. coconut desiccated (1/4c)
7. ground poppy seeds (2tsp)
8. ghee (for frying)
9. refined flour (1c)
10. salt (to taste)
Method of preparation:-
1. Take a bowl, add flour in it and add ghee of 1/2 cup in it. Add salt and milk in the flour. Mix it with your hands to make dough. Knead the dough for about 15 minutes to make it soft. Make small balls of dough, cover them and keep them aside.
2. Take a bowl, add ground dates, poppy seeds, green cardamom powder, desiccated coconut and sugar in it. Mix all these ingredients to make a smooth mixture. Take balls of dough and roll them in circular shape.
3. Now place the date mixture on one side of it. Then fold the other side to make its shape like a semi circle. Seal the ends and cut with the cutter.
4. Take a kadai, place it over heat. Heat ghee in it and fry them in hot ghee until they turn golden brown in color. Take them out from kadai and serve them as sweet snacks with tea.
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