Savoury Popovers

         These amazing egg based baked delights are just perfect for a tea-time snack. You can go ahead and add any spice or herbs of your choice. Relish them as appetizers or serve them as an after-school snack with tomato sauce, any chutney, hummus or mayo. I like to have them with some soup for a light meal. They are very light, crisp and easy to dish out and can be made for a quick snack on the go. 

• 2 eggs (makes 10)
• 1/2 cup milk
• 1/2 cup plain flour
• 1/4 tsp. salt
• 3 tbsp. melted butter
• 1 tsp. kasoori methi, crushed
• 1/2 tsp. garam masala powder
• 1/4 tsp. red chili flakes
• pinch of pepper powder
• 1/2 tsp. chat masala or to taste
• melted butter to grease the muffin pan

          In a large bowl, whisk the eggs. Then add all the ingredients and mix well to form a smooth batter.

          Pour into the greased muffin pan so that each cup is about 2/3 full. Bake at 180 degrees C for 30-35 minutes or till the popovers are golden brown. 

          Set aside to cool a bit before demolding them. Relish as a tea-time snack, as appetizers / after school snack with tomato sauce or green chutney.

Savoury Spinach Khaja (Layered Deep Fried Spinach Fritters)

          Khaja is a very popular sweet in many parts of india, especially the Northern part, West Bengal, Orissa, Andhra Pradesh, etc. In fact, it is offered as a prasad at the Lord Jagannath temple in Puri (Orissa). They can also be made into savoury style by deep frying them for a typical Diwali snack. They can be made in large quantities and stored in airtight containers to be relished later. 

          They are perfect as a tea-time snack or as appetizers with some homemade chutney. So here is my version of a khaja made with some spinach puree. So go ahead and give it a try by following a step by step pictorial recipe to prepare Khaja in a new avatar.

• 1 cup plain flour (maida) + 1 tbsp. 
• pinch of salt
• 1/2 tsp. carom seeds (ajwain)
• 2 tbsp. spinach puree
• 1-2 tbsp. melted ghee / oil + 1 tbsp. 
• oil to deep fry

          Mix together all the above mentioned ingredients (except oil to deep fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15 minutes.

          Knead the dough again and then roll out into a chapatti. Apply some ghee and then sprinkle some flour all over it.

          Roll over into a log and cut into 1" thick roundels. Gently roll lengthwise and keep them aside. Heat oil in a pan and drop them one by one. 

          Fry in batches on a low flame till they turn light golden in colour. Drain on a kitchen towel and serve these crispy fritters as a tea-time snack or as appetizers with some homemade chutney.

                                 Mix all the mentioned ingredients (except oil to deep fry). 

                     Add some water & knead into a dough. Cover & keep aside for 15 min.

                  Knead dough again & roll into a chapatti. Apply some ghee & sprinkle 
                  some flour all over it.

                                  Roll over into a log.

                                  Cut into 1" thick roundels. 

                                 Gently roll lengthwise and keep them aside. 

                    Heat oil & drop them one by one. Fry in batches on a low flame till light

                    brown in colour.

 Drain on a kitchen towel 

                    Serve these crispy fritters as a tea-time snack or as appetizers with some
                    homemade chutney.

Beetroot Rose Mathri - Deep Fried Savoury Snack

       
          These are beautiful North Indian Snacks created like a rose. Quite a visual delight. They are usually prepared during Diwali or any festive occasions and very popular indeed. They are made of plain flour and deep fried to be stored in airtight containers. 

           I gave a twist to the usual mathris and added some beetroot puree along with some nigella seeds to make a fusion out of it. So you have beautiful red rose mathris ready to be devoured with any homemade chutney as appetizers or as a tea time snack. Check out the step by step pictorial recipe to prepare these cute small bites.

• 1 cup plain flour
• 2 tbsp. rice flour
• 1/2 tsp. salt
• 2 tbsp. beetroot puree
• 2 tbsp. melted ghee 
• pinch of baking soda 
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. red chili flakes
• oil to deep fry

          Mix together all the above mentioned ingredients (except oil) and knead a dough with some water if necessary.

          Keep aside for 10-15 minutes. Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut with a cookie cutter or with any lid into round shaped discs.

          Then place 5-6 circles overlapping onto each other. Then roll from the first circle to the last into a cylinder shape. 

           Now cut into half with a sharp knife. You get 2 roses out of it. Open the petals with your finger and keep them aside.

          Roll out the remaining dough and make rose mathris. Heat oil in a pan and deep fry them on a low to medium flame in batches, till light golden in color. 

          Drain on a kitchen towel and serve with any homemade chutney / tomato sauce as appetizers or as a tea time snack.

                                 Mix all the above mentioned ingredients (except oil).

                     Knead a dough with some water if necessary. Keep aside for 10-15 min.

                  Divide into 2-3 equal portions. Roll out each portion as thin as possible. Cut 
                  with a cookie cutter or with any lid into round shaped discs.

                                  Then place 5-6 circles overlapping onto each other. 

                     Roll from the first circle to the last into a cylinder shape. Now cut into
                     half with a sharp knife.

                                  Now cut into half with a sharp knife.

                  You get 2 roses out of it. Open the petals with your finger & keep them aside. 
                  Roll out the remaining dough and make rose mathris.

                        Heat oil & deep fry them on a low to medium flame in batches, till 
                        light golden in colour. 

                                  Drain on a kitchen towel.

                                  Serve with any chutney, pickle or tomato sauce.

Ragda Samosa Chaat - Savoury Street Snack

          Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. Today I would like to share a delicious RAGDA SAMOSA CHAAT, where the Ragda is a white peas curry. 

          To this, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare it.

Ragda....

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste (opt)
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Chaat.......

• 2-3 samosa, roughly crumbled
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

         Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.



To assemble the chaat......

          For serving, pour a cupful of the prepared ragda in individual bowls. Then arrange the samosa first.

          Top it up with the onion, tomato and chilies, followed by the tamarind chutney, green chutney and yoghurt.

          Next add all the dry spices, followed by some sev, peanuts, fresh coconut, farsan, chopped coriander and lime juice. Relish as an evening tea-time snack or as and when desired.

                                  Ingredients needed for the chaat.

                                 Ingredients needed for the chaat.

                                  For serving, pour a cupful of ragda in individual bowls. 

                                  Then arrange samosa first. 

                                 Top it up with onion, tomato & chilies.

                                 followed by tamarind chutney, green chutney & yoghurt. 

                 Add all dry spices, followed by some sev, peanuts, coconut, farsan, lime juice
                 & coriander leaves. Relish as a tea-time snack or as & when desired.

Samosa Chaat (Savoury Snack)

          Chaats are savoury snack and in general is one of my favourites. It is enjoyed by young and old alike. So here is my version of a SAMOSA CHAAT, which is very easy and simple to prepare if you have any leftover chole or samosa. It just needs a wee bit of assembling.

          So get going and dish out this amazing Indian street food that is spicy, sweet and crunchy. As they say - waste not, want not! Enjoy this mouth watering delicacy in the comfort of your home with family and friends. They can be had as a tea-time snack, appetizers, as a light dinner or anytime you desire. So check out the step by step pictorial recipe to prepare it.

• 2-3 samosas, roughly crushed
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

          On a plate, arrange the crushed samosa first and top it up with the tamarind chutney, green chutney and yoghurt. Then add the onion, tomato and green chili.

          Next add all the dry spices, followed by some sev, peanuts, coconut and farsan. Again drizzle some more chutneys and yoghurt.

          Add some chopped coriander and lime juice to the finished product and relish as an evening tea-time snack or as and when desired.

Chop onion, tomatoes, fresh chilies & coriander leaves. You also

 need lime.

Keep some sev, farsan, roasted peanuts & fresh grated coconut ready.

                                  On a plate, arrange crushed samosa first.

                                 Top it up with tamarind chutney, green chutney & yoghurt. 

                                  Then add onion, tomato & green chilies.

                            Add dry spices, followed by some sev, peanuts, coconut & farsan. 

                                  Again drizzle some more chutneys & yoghurt.

                   Add chopped coriander & lime juice. Relish as a tea-time snack or as and 
                   when desired.