White Peas Sundal

 

            This White Peas Sundal is a take on the classic Chickpeas Sundal, found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. 

          As these peas contain high protein, they are healthy and can be relished anytime of the day. But it is best enjoyed as an evening snack along with a cup of tea or coffee. So check out the step by step pictorial recipe to prepare this popular and a healthy snack. 

• 1/2 cup white peas, soaked overnight
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1-2 green chilies, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram lentil)
• 2 tbsp. fresh coconut, grated
• 1/2 tsp. salt or to taste
• 1-2 tbsp. coriander leaves, chopped

         

          Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

         Heat oil in a pan and temper with red chili, mustard seeds, green chilies, urad dal, chana dal and curry leaves. Sauté for 1-2 minutes.

          Add the boiled white peas and salt. Stir fry for a minute or two. 

         Then add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Serve and enjoy as a snack.

Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

Heat oil in a pan & temper with red chili, mustard seeds, green chilies, urad dal, chana dal & curry leaves. Sauté for 1-2 minutes.

       Add the boiled white peas & salt. Stir fry for a minute or two. 

Then add the grated coconut & coriander leaves. Give it a toss & switch off the flame.

                    Serve and enjoy as a snack.

Bottle Gourd Leaves & Parsley Leaves Pakora / Fritters

 

           These Pumpkin leaves and parsley leaves can be turned into some amazingly delicious pakoras / fritters. Just pick up some tender bottle gourd leaves and parsley leaves and dish out these yummy pakoras. Relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check out the step by step pictorial recipe to prepare these yummy fritters. 

          Tea time without some fried snacks is just meaningless. One can't resist the temptation of deep fried pakoras. A bowl of hot and crispy pakoras is anytime welcome. So dish out these easy to make yummy pakoras / fritters made of bottle gourd leaves and parsley leaves. 

          These crispy treats are just perfect with your evening cuppa. You can also serve them as appetizers with chutney, sauce, labneh, hummus or cheese spread. They are absolutely easy to prepare as it requires only few basic ingredients. I made them both spicy and tangy. However, it can be adjusted accordingly. 

             

           If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. These amazing pakoras are also great as an accompaniment to dal chawal or curd rice. 

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoyed with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 10-12 Pumpkin Leaves, chopped
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1 tsp. nigella seeds (kalonji)
• pinch of baking soda
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry / shallow fry

            In a bowl, combine together all the above mentioned ingredients (except oil). Add very little water, only if required and prepare a dough. keep aside for 10 minutes.

            Take a small portion of the dough and give a round and slightly flat shape.

           Heat oil in a pan and drop the prepared pakoras, few at a time and fry on a low flame on all sides till light golden in color. 

            Drain on a tissue paper and serve hot with sauce or chutney as an appetizer, as a tea time snack or as a side dish with rice-dal combo.

In a bowl, mix all the above mentioned ingredients (except oil). 

Add very little water, only if required & prepare a dough. keep aside for 10 minutes.

Take a small portion of the dough & give a round and slightly flat shape.

Heat oil in a pan & drop the pakoras, few at a time, & fry on a low 

flame on all sides till light golden in colour. 

                              Drain on a tissue paper.

                        Serve hot with chutney, sauce or with a cup of tea. 

Poha Pakora Chaat

 

              Chaats are of different types and forms and happens to be one of my favourite snack. It is a favorite Indian street food enjoyed by all, young and old alike. It is yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. 

          So let me share a delicious Chaat prepared with some leftover pakoras made of leftover Kanda Poha and complete with all the toppings. I added chopped cucumber, tomato, onion, green chilies, coriander leaves, some dry spices, yoghurt, raw mango chutney and sweet tamarind chutney. So here you have leftovers ka makeover. 

          All Chaat lovers will definitely enjoy this fusion recipe. 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 this yummy comfort food.

• Few leftover Pakoras 
• 1 cup chilled whisked yoghurt
• 1/2 cup green mango chutney
• 1/2 cup sweet tamarind chutney
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• handful of boiled chickpeas
• handful of farsan mixture 
• 1 tsp. chaat masala 
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• salt to taste

          To assemble the chaat - On a serving plate, arrange the leftover pakoras. Top it up with chopped cucumber, tomato, onion, boiled chickpeas and green chilies.

          Then pour the chilled yoghurt, green mango chutney and sweet tamarind chutney.

          At the end, sprinkle all the dry spices, farsan and chopped coriander leaves. Voila, yummy chaat is ready to savour. 

                     On a serving plate, arrange the leftover pakoras. Top it up with

                     cucumber, tomato, onion, boiled chickpeas & green chilies.

                 Pour chilled yoghurt, mango chutney & sweet tamarind chutney.                                       Then sprinkle all the dry spices, farsan & coriander leaves.

                       Voila, yummy chaat is ready to savor.

Foxtail Millet Dhokla

 

         Dhokla is a traditional Gujarati steamed savoury snack, made of gram flour. However, I replaced it with Foxtail millet to come with this yummy breakfast / tea-time snack. It can also be packed as a lunch box meal, while travelling or as a party appetizer. Choice is yours. 

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, asafoetida, green chilies and curry leaves. They are then garnished with chopped coriander leaves. So check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

          Foxtail millet is a great substitute to rice. It is diabetic friendly, healthy and nutritious. Hence, these dhoklas can be enjoyed with coconut chutney or green chutney. 

          These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium and so is advisable to include in our daily diet. 

Ingredients - 

• 1 cup Foxtail millet flour (Kangni)
• 1/4 cup gram flour (besan)
• 1/2 cup yoghurt
• 1 tbsp. oil
• 1" ginger
• 2 green chilies
• water as required
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. eno fruit salt

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seed
• 1/4 tsp. asafoetida
• 2 slit green chilies
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• pinch of salt
• 1 tsp. lemon juice
• 1/3 cup water
• 1 tbsp. coriander leaves, chopped

           Blend the yoghurt, green chilies and ginger. Keep aside. 

          Mix together Foxtail millet flour, gram flour, blended yoghurt, salt, oil, roasted cumin powder and turmeric powder with required quantity of water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

         Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.

         Sauté for a few seconds and switch off the flame. Add 1/3 cup water, lime juice and a pinch of salt. 

          Mix everything well and pour over the steamed Dhoklas. Garnish with coriander leaves and enjoy with green chutney. 

Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

 

           Ragda Pattice / Patties is a very popular and a yummy street food snack of Mumbai that is loved by young and old alike. This Indian fast food can be found in every street corner food stalls and in restaurants. 

          It is basically shallow fried potato cutlets or tikkis served with Ragda, a dried white peas curry along with various toppings and chutneys. This tongue tickling chaat item is very wholesome and can be termed as a one-pot meal. It is a great tea time snack, a party snack or a kitty party snack. In fact it can be had anytime of the day. 

Ragda - 

• 1 cup dry White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 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

Pattice / Patties - 

• 2-3 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 2 tbsp. oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice 
• 2-3 tbsp. sev
• 2-3 tbsp. boondi (opt)
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder 
• 1 tsp. coriander leaves, chopped

           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 mixed with little water. Fry on a low flame till oil separates.

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

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

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, boondi, cumin powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves
• 1/2 cup mint leaves
• 1-2 green chilies
• 1-2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese (opt)

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

Mishti Chire Bhaja (Sweet Fried Beaten Rice)

          Chire Bhaja (Fried Beaten Rice / Poha) in general is a very popular Bengali snack. They can either be savory or sweet. This is the latter version. It is very simple and a yummy snack. Just mix the fried beaten rice with some fresh grated coconut, mixed chopped nuts and some sugar. You are done and ready to savor it. For a healthier version, you can skip the sugar and add some raisins or chopped dates instead. So do give it a try and I'm sure you'll love it. 

           I have very fond memories regarding this particular recipe. As a child this snack was a regular feature in my house. My late mom would dish out this in a jiffy, especially as an evening snack whenever I used to have hunger pangs. So preparing this after ages. 

• 1 cup beaten rice / Poha (I've used brown beaten rice)
• 1/2 cup fresh grated coconut
• 2 tbsp. sugar or to taste 
• 1-2 tbsp. ghee
• pinch of cardamom powder 
• 1-2 tbsp. chopped nuts 

          Heat ghee in a pan and stir fry the beaten rice till they slightly brown in color. Transfer to a mixing bowl. 

          Now add rest of the ingredients and give it a stir. Spoon them into individual bowls and enjoy as an evening snack, tea time snack or as and when desired. 

Thattai (Traditional Festive Snack from Tamil Nadu)

          This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour
• 1 tbsp. urad dal (split black gram), dry roasted & ground
• 1 tbsp. roasted Bengal Gram lentil, powdered
• 1 tbsp. chana dal, soaked 2-3 hours 
• salt to taste
• 1 tbsp. oil
• 1 tsp. red chili powder
• pinch of pepper powder 
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• oil to deep fry 

          In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough. 

          Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.

          Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.

          Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container. 

          Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great. 

                     Mix all ingredients (except oil to deep fry). Add water, little at a time, 
                     & knead into a dough. 

                      Divide into small balls. Place each ball on a greased plastic sheet & cover 
                      with another greased sheet. Press it gently with back of a small bowl.
                 

                      Prick all over with a fork.

                     Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till 
                     done. Drain on a kitchen towel.

                     Relish as a tea time snack or as & when desired. I like to have mine 
                     with some hummus, mayo or any homemade dip. They taste great.