Sabudana Vada (Deep Fried Sago Patties - Maharashtrian Style)

 

           This is a deep fried traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. It is best enjoyed as an evening tea time snack or as an appetizer with some spicy green chutney. It can also be shallow fried for all those health conscious people out there. 

         The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Check out the step by step pictorial recipe to prepare this yummy regional snack. 

• 1 cup sabudana (sago), soaked overnight
• 2-3 med. size potatoes, boiled & mashed
• 1/3 cup roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 2 tbsp. rice flour
• 1 tsp. roasted cumin powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 1 tsp. chaat masala
• salt to taste
• oil to deep fry

          Drain any excess water from the soaked sabudana. In a bowl, combine all the ingredients, except oil. Divide this mix into equal portions. 

          Take each portion and shape into a round flat patty. Do the same with the rest of the mix.

          Heat oil in a pan and deep fry the vadas, few at a time, till crisp and golden in colour on a low to medium flame. 

          Drain on a kitchen towel and serve hot with green chutney or sauce.

               Drain any excess water from the soaked sabudana.

 

                 In a large bowl, take all the ingredients.

Mix all the ingredients, except oil. Divide this mix into equal portions. 

             Take each portion & shape into a round flat patty. 

      Heat oil & deep fry the vadas, till crisp & golden in colour on

        a low to medium flame. 

                  Drain on a kitchen towel.

                Serve hot with green chutney or sauce.

Raw Banana Cutlet / Tikki

 

          Check out these yummy shallow fried cutlets made of raw banana and few basic ingredients easily available in your kitchen. They come out just amazing. It is so easy and simple to make. They are perfect for an evening tea-time snack. You can also serve them as appetizers along with tomato sauce or green chutney. 

         Do try and include them in the menu of any in-house party. It can be prepared well in advance and refrigerated to be fried at the time of serving. So check out the step by step pictorial recipe to prepare this yummy party snack.

           These cutlets can also be served as vegetable burgers along with onion, lettuce, cucumber, tomato and cheese slice. 

          Besides, they can be made into a roll / frankie or packed as a lunch box meal. They also tastes great with hummus and can be wrapped in parathas / chapatis.

• 1 raw banana, boiled, peeled & mashed
• 1 tbsp. rice flour
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 onion, finely chopped
• 1/2 tsp. cumin seeds
• 2 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder or to taste
• 1/2 tsp. red chili flakes
• 1 tsp. sesame seeds
• 2-3 tbsp. oil to shallow fry

          In a bowl, mix together all the ingredients (except oil) and knead into a dough. Make equal size portions of it and give it a round flat shape.

          Heat oil in a tawa / pan and shallow fry them, few at a time, till golden in color. Drain on a tissue paper and serve them hot with tomato sauce or green chutney.

 

                          Mix together all the ingredients (except oil) and knead into a dough.

                                 Make equal size portions of it and give it a round flat shape.

                       Heat oil in a pan & shallow fry them, few at a time, till golden in color.

                                   Drain on a tissue paper.

Serve them hot with tomato sauce or green chutney.

Dhokla & Paneer Tikki / Cutlet / Patty

            Having any leftover dhokla by any chance? Then go ahead and dish out these yummy snacks / appetizers. This is exactly what I did. I combined few dhoklas with some paneer (both mashed), handful of coriander leaves, chopped ginger, chopped green chilies and few other basic seasonings to make these gorgeous looking and healthy small bites. 

           I also added some flax seeds and sesame seeds, but it is purely optional. You can enjoy these tikkis as an appetizer with any homemade chutney / sauce or as a tea time snack. You can also prepare them in advance and freeze, to be fried at the time of serving. 

• 8-10 dhokla pieces, mashed
• 100 gms. paneer, mashed
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tbsp. lemon juice
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• pinch of baking soda
• 1 tsp roasted cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 tsp. flax seeds
• 1 tsp. sesame seeds
• 2-3 tbsp. oil to shallow fry

          Combine all the ingredients (except oil) into a dough. Sprinkle some water if it is dry. 

          Wet your hands and make round tikkis out of it. Refrigerate for some time.

          Heat oil in a pan / tawa and shallow fry the tikkis, in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

Sprouts Tikki / Cutlet / Patty

       
          Sprouts, as everyone is aware of, has a lot of health benefits. It contains dietary fibre, proteins like vitamin K and C and is also a rich source of enzymes. Hence they are good in weight loss, prevents anemia, lowers cholesterol, improves the immune system and reduces blood pressure among other healthy benefits. 

           So it is advisable to take sprouts in any form possible. Today I made use of some of the sprouts in dishing out these yummy shallow fried tikkis / cutlets, which can be served as appetizers or as evening tea time snacks. So check the step by step pictorial reicpe to prepare it.

• 1 & 1/2 cups moong dal (Green gram) sprouts
• 2 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1-2 green chilies
• 1" ginger, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fried onions
• 2 tbsp. chopped pistachios
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. sesame seeds
• oil to shallow fry

          Steam the sprouts till they are soft.. Then grind them coarsely and add all the other ingredients (except oil) to it. Prepare a dough. Take a small portion out of it and give a round tikki shape.

          Refrigerate for a couple of minutes. Heat 2 tbsp. oil and shallow fry the tikkis in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with kasundi (Bengali mustard sauce), green chutney or tomato ketchup.

                     Steam sprouts till soft. Grind coarsely & add all ingredients (except oil)
                     to it. Prepare a dough. 

                                 Take a small portion out of it & give a round tikki shape.

                        Heat 2 tbsp. oil & shallow fry them till golden brown on both sides. 

                                 Drain on a kitchen towel.

                           Serve hot with kasundi (Bengali mustard sauce), green chutney or 
                           tomato ketchup.

Batter Fried Stuffed Potato

          POTATO -  Who doesn't love this most favored veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are deep fried, but you can always shallow fry them according to your preference. 

          Relish them with any chutney of your choice or as a tea-time snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1-2 potatoes, peeled and cut into half
• 1-2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 " ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. garam masala powder

Batter - 

• 1/2 cup besan (gram flour)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

          Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside. 

          Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.

          To prepare the filling, heat oil and temper with cumin seeds. Sauté for a few seconds. Add the onion, ginger, garlic and green chilies.

          Fry till they turn slightly brown in color. Now add the scooped potato and all the dry spices. Mix well and sauté for 1-2 minutes. Switch off the flame and keep aside to cool down.

          Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.

          Fry on a medium flame till golden in color on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney. 

          You may also make kofta curry out of it to be relished with any form or rice or Indian bread. 

                  Boil potatoes al dente. Scoop out from the centre of the potatoes & keep aside. 

                  Stuffing -  Heat oil & temper with cumin seeds. Sauté few sec. Add onion,
                  ginger, garlic & green chilies. Fry till light brown. Add scooped potato & 
                  all dry spices. Mix well & sauté for 1-2 minutes. 

                                  Switch off the flame & keep aside to cool down.

                       Make a batter with besan, salt, turmeric powder, red chili powder & 
                       required quantity of water. Keep aside.

                                 Fill potatoes with some stuffing.

                    Dip in batter to coat well. Heat oil & gently slide stuffed potatoes in it. 
                    Fry on med. flame till golden in colour. Drain on a kitchen towel.

                                 Serve as tea time snack / appetizers with some chutney. 

                    You can also slice them & serve on a bed of chutney / makhni gravy to be
                    enjoyed with any form of rice or Indian bread.