Come monsoon and the temptation to binge on Indian snacks is too good to resist. Foggy environment, cool spaces and freshly fried hot pakords is what makes life beautiful on a rainy day. Here’s presenting an assortment of snacks that are finger-licking good.
Instant Maalpua
Ingredients:
• 2 cups maida
• ½ cup semolina
• 1 cup khoya
• ½ cup milk
• Ghee to fry
• Sugar for syrup
• 1 cup sugar
• ½ cup water
• Pinch of yellow food colour
For garnishing:
• Badam and pista powder
Method:
• Make dough of maida, semolina, khoya and milk.
• Make puri out of a small dough piece. Fry till it changes its colour.
• Boil sugar, food colour and water for 5 minutes in another pan. Keep puri in a syrup for 3-5 minutes.
• Serve puri with the decoration of badam-pista powder.
Crispy Toast Baby Corn
Ingredients:
• 20 baby corn (cut in 2 pieces)
• Oil to fry
For marination:
• ½ cup rice flour
• ½ cup maida
• 2-2 red chilli powder and black pepper
• 1 tbsp garlic paste
• Water as required
For tadaka:
• 1 tbsp oil
• 3-3 chopped green onion and green chilli
• ½ tbsp red chilli powder
Method:
• Make a paste of all marination ingredients.
• Marinate baby corn in the paste and keep for half an hour.
• Deep fry marinated baby corn in a deep vessel until it changes colour.
• Take another pan and all ingredients for tadaka.
• Add tadaka in baby corn and serve after mixing it gently.
Rice Bread Lollypop
Ingredients:
• 1-1 boiled rice and corn
• 7 pieces of bread, crushed
• 8 chopped green chilli
• ½ tbsp chilli flakes
• 2 tbsp til
• Salt to taste
• 1 cup cheese (grated)
• Oil to fry
Method:
• Grind rice, corn, and green chilli in blender.
• Except oil mix all other ingredients and make balls of medium size.
• Fry these balls in a pan until it changes its colour.
• Attach ice-cream stick to it and serve with green sauce and tomato sauce.
Mexican Salsa Paratha
Ingredients:
• 8 chapatti (half fried)
• 1 cup grated cheese
For topping:
• 1-1 tbsp red chilli powder and jeera powder
• 1 chopped onion
• ¼ cup chopped parsley leaves
• 4 chopped green chilli
• Salt to taste
• Oil to fry
Method:
• Add all topping ingredients.
• Apply cheese to one chapatti and spread mixed topping paste.
• Add little grated cheese and cover it with another chapatti.
• Fry it in nonstick tawa with oil until it changes its colour.
• Add butter to paratha and serve hot.
Crispy Chinese Pinwheel
Ingredients:
• 15 bread slices
• Oil to fry
• 1 cup chopped paneer (for filling)
• 2 chopped and boiled Potato
• 1 tbsp soya sauce
• ¼ cup coriander
• ½ tbsp chilly- ginger paste
• ½ - ½ vinegar and paprika
• Salt to taste
Method:
• Mix all the ingredients.
• Roll out the bread and make it flat.
• Make roll by adding filling into it.
• Keep the rolls sliced between breads and secure the attachment with milk liquid by hand.
• Fry in hot oil till it gets brown.
• Serve it with green sauce.
Cabbage and Rice Pancake
Ingredients:
• 2-2 cup wheat flour and rice flour
• 200 gms chopped Coli flour
• ½ cup chopped Coriander
• 1 cup curd
• 1 tbsp ginger-coriander paste
• Salt to taste
• Ghee
Method:
• Get ghee to fry.
• Mix all ingredients and make thick paste.
• Add ghee in non-stick pan and pour 1 tbsp paste to make pancake.
• Make it crispy and fried from both the sides.
• Serve hot with green sauce.
Green Peas Samosa
Ingredients:
For covering:
• 2 cup wheat flour
• 4-4 tbsp fresh cream and gram flour
• Salt to taste
• Milk as per needed for dough
• Oil to fry
For Stuffing:
• 2 cup white peas (boiled-coconut (grated)
• ½ cup garam masala powder
• 2 tbsp kaju
• 4 tbsp raisin
• 1-1 tbsp dry mango powder and cumin powder
• 2 tbsp red chilli powder
• ½ tbsp black pepper
• Pinch of asafetida
• 1-1 tbsp oil and cumin
• Salt to taste
Method:
• For stuffing, heat oil with cumin in a pan and add asafoetida tadaka.
• Add all remaining ingredients and cook for 4-5 minutes and remove from flame.
• Add covering ingredient (with oil) and make dough.
• Make chapatti.
• Cut chapatti in semi-circles and make cone shaped out of them.
• Add stuffing and close corners with the help of water.
• Fry in oil until it changes colour.
• Serve with green sauce and sweet sauce.
Punjabi Daal Kabab
Ingredients:
• 1-1 gram flour and moong daal
• 3 boiled potatoes
• 8 crushed bread
• ½ cup grated paneer
• 1-1 garam masala powder, Chaat masala powder, chilli-ginger paste
• 2 nos. chopped onions
• Salt to taste
• Oil to fry
Method:
• Wet moong daal in water, remove the water and grind.
• Mix all the ingredients and make kebabs (Except oil).
• Fry till it changes colour.
• Hot serve with green sauce
