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cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with 34 amazing images. cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks is a snack which can be munched at any time of the day. Learn how to make eggless Indian cheese straw with wheat flour. To make cheese sticks, sieve the flour, add the salt and mustard powder and mix well. Rub the soft butter into the flour with your fingertips till the mixture resembles bread crumbs. Add the cheese. Gradually add ice-cold water (approx. 2 1/2 tablespoons) and make a semi stiff dough. Divide the dough into 2 equal portions. Roll out 1 portion of the dough to about 125 mm (5 inches) circle with about 6 mm. (¼") thickness using a little flour for rolling. Make strips by cutting the edges of the rolled dough circle into a square with a sharp knife. Cut into 250 mm. (5") long strips using a sharp knife. Use the remaining scrapings of the dough and another dough portion to make more sticks. You will get 17 sticks in all. Arrange the sticks on a greased baking tray and bake in a pre-heated oven at 180ºc (360°f) for 20 minutes, turning the sticks at 10 minutes. Cool completely and serve or store in an air-tight container. A crunchy and flavourful finger food made with a dough of whole wheat flour and cheese, these homemade cheese sticks are perfect to serve with a tangy or herby dip. Cheese gives this crispy snack a nice texture that is kind of flaky and crisp. Its cheesy flavour is also perfect to serve with tongue-tickling dips. Alternatively you can perk up the dough with your choice of herbs or spices, which will make the eggless Indian cheese straw with wheat flour sufficiently spicy to serve as a standalone snack with tea. The use of whole wheat flour in these cheese sticks place them a notch higher than the store bought ones. These are rich in fiber which is beneficial for the gut as compared to those sticks made with refined flour which ranks lower on nutrient scale. But beware, that these have appreciable quantity of butter as well. Tips for cheese sticks. 1. Store eggless Indian cheese sticks in an airtight container for 7 days. 2. Cheese straws is a perfect tiffin box snack for kids to take to school. 3. You must use ice-cold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. 5. Note that the edges will crack while rolling and you will have to bring them together by pressing the palms of your hands gently inwards to compress the cracks. Also you will need to use extra whole wheat flour when the dough sticks while rolling. 6. You can add 1/4 tsp chilli powder to spice up eggless Indian cheese sticks. Enjoy cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with step by step photos.

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati tikha gathiya. To make tikha gathiya, combine all the ingredients in a big bowl and mix well. Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat to make more gathiya in one more batch. Cool completely and serve or store in an air-tight container. Use as required. Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time. Making teekha gathiya is easy and doesn't take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it. Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness. Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days. Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos.

chocolate chip cookies recipe | Indian style chocolate chip cookies | choco chip cookies using eggs | with 27 amazing images. chocolate chip cookies are a beloved treat, and the inclusion of eggs in the recipe plays a crucial role in achieving the perfect texture and flavor. Learn how to make chocolate chip cookies recipe | Indian style chocolate chip cookies | choco chip cookies using eggs | Who can say no to a warm, gooey chocolate chip cookie? This is one universal treat that everybody loves – the intense flavour of chocolate, the melt-in-the-mouth texture, the nutty crunch of walnuts and the smooth chocolate chips – the overall effect is sure to captivate anybody. These irresistible choco chip cookies using eggs are a timeless treat, perfect for satisfying sweet tooths and bringing a smile to faces. The eggs in this recipe play a key role in creating the perfect texture: Binding: Eggs help bind the dry ingredients (flour, baking soda) together, forming a dough that holds its shape while baking. Chew: Eggs contribute to the chewy texture that defines a classic chocolate chip cookie. Rise: Eggs add a touch of leavening, helping the cookies rise slightly during baking. Do try our collection of eggless cookie recipes also. pro tips to make chocolate chip cookies: 1. Instead of walnuts you can also add chopped almonds to make this recipe. 2. You can even sprinkle some flaky sea salt on top before baking for an extra pop. 3. Use room temperature butter for even creaming. Enjoy chocolate chip cookies recipe | Indian style chocolate chip cookies | choco chip cookies using eggs | with detailed step by step photos.

baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with 17 amazing images. baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe is a non-fried snack for all health conscious. Learn how to make healthy kuttu ki puri. To make baked buckwheat puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions. Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling. Arrange them on a greased baking tray and prick each puri with a fork at regular intervals. Bake in a pre-heated oven at 200°C (360°F) for 15 minutes. Cool slightly and serve or store in an air-tight container and use as required. Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods. Here is an awesome baked buckwheat puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better. This native grain - buckwheat is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too. What’s more, weight-watchers can also munch on this healthy kuttu ki puri at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba. This tasty Indian buckwheat poori is not only perfectly spiced and of the right crispness, but also have restricted quantity of salt which makes them suitable for a high BP diet too! Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi. Tips for baked buckwheat puri. 1. The dough should be stiff to get crisp puris. 2. Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. 3. Ensure to uniformly prick each puri so the puri bakes well. 4. Remember to cool the puri before storing as slight warmth might make the puri soggy. Enjoy baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with step by step photos.

multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with 25 amazing images. multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli is a low calorie version of traditional chakli. Learn how to make baked chakli. To make multi flour chakli, combine all the ingredients in a deep bowl and knead into a soft dough using enough water (approx. ½ cup). Put the dough into a greased chakli press and press out round swirls of the dough onto a greased baking tray working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get 24 chaklis in all. Bake all the chaklis in a pre-heated oven at 180°C (360°F) for 15 minutes, turn them over and bake them again for 12 to 15 minutes. Cool completely and serve or store in an air-tight container and use as required. Chakli is a jar snack that evokes pleasant memories of vacations spent with cousins at grandma’s place raiding the many snack jars in the pantry! Over time, many of us have almost given up on these simple food pleasures due to health concerns. Here is a healthy baked version of your favourite munchie chakli. Non fried chakli will not fail to entice you in flavour and texture both. Try it out! The combination of three wholesome flours with cumin seeds, pepper powder and til gives the baked chakli a wonderful taste and mouth-feel. One serving (4 chakli) lends about 102 calories which is a perfect oil-free snack to enjoy in between meals. The healthy 3 flour chakli gives 2.8 g of fibre and 2.7 g of protein, thus making it a nourishing addition to a weight watchers, diabetic and a healthy heart diet. Til, on the other hand, also adds iron to your meals which is needed to avoid fatigue and stay fresh through the day. Try other healthy jar snacks like Baked Whole Wheat Puris, Roasted Makhana and Baked Sev. Tips for multi flour chakli. 1. The dough tends to get very dry so knead the other portion of the dough again with 1 tbsp. 2. Store multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | in airtight container for 7 to 10 days. Enjoy multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with step by step photos.

Gourmet cookies, made at home! These easy-to-make chocolate chip cookies have the rich taste of condensed milk as well as the intense flavour of dark chocolates. Chunks of chocolate in every bite make the experience all the more delightful. You can also try your hand at other cookie treats like Nutella Chocolate Chip and Sea Salt Cookies , Whole Wheat Walnut and Raisin Cookies or Black Raisin Cookies .

baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with amazing 18 images. Weight watching and looking for a jar snack to munch on? We have got you an ideal recipe which is baked whole wheat puri’s which you can relish being guilt-free. Appetizingly tasty, these Baked Whole Wheat Puris make a healthy and filling snack for kids – but sure to be enjoyed by adults too. These scrumptious whole wheat crispies have a lingering taste, thanks to simple, readily available spice powders. The procedure to make baked whole wheat puri is easy and there is no time-consuming deep-frying to be done either, so this is practically a no-fuss recipe that you can make any time. We have made baked whole wheat puri with basic and minimum of ingredients! The recipe is super easy, you can baked this crispies along with your kids!! To make healthy baked puris, combine whole wheat flour, turmeric, chili powder, coriander-cumin seed powder, oil and salt. Mix it by rubbing between your fingertips till everything is incorporated well and resembles a crumble like texture. Knead into a stiff dough using enough water. Divide and roll into small circles. Prick them with a fork and place on a greased baking tray. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Bake it in a pre-heated oven at 180°C (360°F) for 18 to 20 minutes. Flip healthy baked puri after 10 minutes. You may take a longer time depending on the thickness of the healthy baked papdis so keep an eye after as the edges tend to burn easily. Cool the baked puris and store in an air-tight container. Prepare a whole batch and store whole wheat masala puri in a jar, to enjoy any time your palate craves for a tasty treat! You can also use it innovatively to make other snacks – lace it with chutneys and top it with tomatoes and onions, or crush it and make a chaat out of it! I usually make chaat using baked puris! Also, you can carry it along in a dabba while travelling to work or even outside town. You can indulge in baked puri with a cup of piping hot tea and you can even pack it in the school snack box for your kids!! You can also try other healthy baked snack recipes like Baked Sev and Baked Tortilla Chips. Enjoy baked whole wheat puri recipe | whole wheat masala puri | healthy baked papdis | with detailed step by step recipe photos below.

rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images. Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki | amaranth chikki has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts. A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the amaranth chikki a wonderful aroma and flavour. Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days. Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week. Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.

nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with 27 amazing images. nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack is a fried Indian snack made with maida as the main ingredient. Learn how to make crispy Bangla nimki. To make nimki, combine the plain flour, cumin seeds, nigella seeds, ghee and salt in a deep bowl and mix well. Knead into a semi-stiff dough using enough water. Cover with a lid and keep aside for 30 minutes. Knead the dough again and roll into a 250 mm. (10”) diameter circle without using any flour for rolling. Apply the prepared paste evenly over it. Start rolling tightly from one end to another end. Cut into 13 equal portions using a sharp knife. Place a portion on a rolling board, where the swirled part is facing sideways and press it lightly. Roll into a 125 mm. (5”) diameter circle without using any flour for rolling. And prick using a fork. Fold into half to form a semi- circle and fold again to form a triangle and press the 2 corners lightly using your index finger. Prick using a fork on both sides. Heat the oil in a deep non-stick pan and deep-fry a few nimkis on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store in an air-tight container. Nimki is an all-time favourite Bengali jar snack, which has a very appetizing flavour and extremely interesting mouth-feel! Surprisingly, this snack requires only a few ingredients. Made of a plain flour dough flavoured elegantly with cumin and nigella seeds, the Nimki gets its unique texture from the way it is rolled and cut. It feels very different when you bite into namak pare tea time snack and you are sure to be bowled over by the sheer variety that Indian cuisine offers – isn’t it truly amazing how the same ingredients can yield different kinds of snacks simply because they are rolled or cooked differently? The crispy and flaky texture of nimki is sure to please you with a cup of tea. Tips for nimki. 1. Ensure that the dough is semi-stiff. If the dough is too soft, the nimki will not turn flaky. 2. Pricking helps to prevent the nimki from puffing up while frying and this makes it crispy. So prick twice as mentioned in the recipe. 3. Deep-frying the nimki on a slow flame is necessary to get a uniform colour and perfect crispy and flaky texture. Continue the trend, and relish many more interesting homemade jar snacks like the Dry Pasta Jar Snack and Caramel Popcorn. Enjoy nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with step by step photos.

baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with 26 amazing images. baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack is a crunchy jar snack with a touch of nourishment. Learn how to make healthy crispy methi puri. To make baked methi puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll out each portion into a circle of about 75 mm. (3") diameter and prick all over using a fork. Grease a baking tray using oil, place 10 to 12 puris at a time on it. Bake in a pre-heated oven at 180°C (360°F) for 18 minutes or till the puris are crisp and golden brown in colour, while turning them once in between after 9 minutes. Repeat steps 4 and 5 to bake the remaining puris. Cool and serve or store in an air-tight container. Crispy and crunchy jar snack in the evening is a pleasure to munch on. And if you have a delectable healthy tea time snack, it's like icing on the cake. These Indian baked whole wheat methi puri has the goodness of fibre rich wheat flour along with fenugreek leaves minus the oil for deep-frying. Minimal usage of oil makes this healthy crispy methi puri enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide some iron and calcium in your diet. These make a great snack for pregnant women and can also easily find place in a low calorie diabetic menu as well. You can also try baked puris like jowar onion puris recipe and baked masala puri recipe. Tips for baked methi puri. 1. Store Indian baked whole wheat methi puri in an air-tight container. 2. Prick each puri evenly with a fork at regular intervals. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Enjoy baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with step by step photos.

baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked jar snack | with 20 images. baked bhakarwadi is a healthy jar snack to keep around the house. Learn to make healthy baked bhakarwadi. bhakarwadi is one of the most famous Maharashtrian jar snacks. With an exquisite blend of flavours, it is the perfect accompaniment for a cup of hot tea on a rainy day. Here, we have made a healthier version ( baked bhakarwadi ), which is baked instead of deep-fried. Two things are important to get the perfect baked bhakarwadi. First, the masala needs to have all the spices in the right proportion, in order to get the ideal balance of sweetness, tanginess and spiciness. Next, you need to master the art of rolling the dough such that the masala does not spill out. If you take care of these two, you are sure to produce a perfect batch of baked bhakarwadi. Now, you can also indulge in your favourite snack any time because the baked bhakarwadi is healthy and super tasty, and has a wonderful mouth-feel too. You can also try other healthy jar snacks like Beetroot Shakkarpara, Thattai or Ragi and Oat Crackers. Enjoy baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked jar snack | with step by step photos.

kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack | with 18 amazing images. kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack is a spicy snack with plenty of garlic flavour. Learn how to make Maharashtrian bhadang. To make kolhapuri bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the garlic and sauté on a medium flame for 4 minutes. Add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds. Switch off the flame, add the chilli powder and salt and mix well. Switch on the flame, add the murmurra, mix well and cook on a slow flame for 3 minutes, while stirring continuously. Cool completely and store in an air-tight container. A handy snack of puffed rice and peanuts sautéed with garlic, curry leaves and spice powders. The addition of red chilli powder adds a spicy dimension to the spicy Maharashtrian kurmura. The crispness of the peanuts is a wonderful value-add to this snack, as it complements the melt-in-the-mouth texture of murmura quite effectively. Further this kolhapuri bhadang Indian jar snack is also dotted with the taste, texture and aroma of loads of crushed garlic which is well sauteed. Make a batch of this spicy kolhapuri bhadang Indian jar snack and keep it on hand, to munch on whenever you are hungry. You can enjoy it as it is, or with a dash of lemon juice and grated veggies like carrots and raw mango. It is also ideal to carry along when you travel because it is quite filling. Tips for kolhapuri bhadang. 1. If you wish, you can use crushed garlic. 2. Chilli powder can be replaced with green chillies. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy kolhapuri bhadang recipe | spicy Maharashtrian kurmura | Maharashtrian bhadang | kolhapuri bhadang Indian jar snack with step by step photos.

khakhra chivda recipe | instant khakhra chivdo | healthy khakhra chivda jar snack | with 27 amazing images. khakhra chivda recipe | instant khakhra chivdo | healthy khakhra chivda jar snack is a healthy jar snack as compared to deep fried snacks. Learn how to make instant khakhra chivdo. To make khakhra chivda, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, roasted chana dal and raw peanuts, mix well and cook on a slow flame for 1 to 2 minutes or till the the chana dal and peanuts turn light brown in colour, while stirring occasionally. Add the curry leaves, turmeric powder and chilli powder, mix well and cook on a slow flame for a few seconds. Add the khakhra and little salt, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Cool completely and serve or store in an air-tight container and use as required. This simple instant khakhra chivdo can be made in a jiffy with readymade khakhra, and is a smart way to outwit sudden hunger pangs without reaching out for junk food! You can carry this chivda in an airtight container to munch on whenever you are hungry. Tossed together with peanuts, daria and other crunchy stuff, this healthy khakhra chivda jar snack has a very exciting mouth-feel. A couple of masalas add to the flavour making it an absolutely awesome treat. To boost its nutrition quotient, we have avoided using sugar, which is usually added to chivdas, and we also suggest you use plain oil-free khakhra to make this snack to ensure that it is totally healthy. If you like this khakhra chivda, also try other snacks like baked methi muthias and nachni pancakes. Tips for khakhra chivda. 1. Store khakhra chivda in an airtight container for upto 7 days. 2. Remember to cool the chivda completely before storing as slight warmth might make the chivda soggy. 3. Add some finely chopped onions, tomatoes and coriander to this chivda and enjoy it as a healthy bhel. Enjoy khakhra chivda recipe | instant khakhra chivdo | healthy khakhra chivda jar snack | with step by step photos.

corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with 36 amazing images. corn flakes chivda is a sweet and salty jar snack often packed in a tiffin box for a short break. Learn how to make Indian makai chivda jar snack. This cornflakes chivda for Diwali also enlivens festive mood. Made with basic ingredients like corn flakes, peanuts, chana Dal, chilli powder and sugar, it is ready in 20 minutes. So you need not worry about a big shopping list nor you need to spend too much time in the kitchen delivering something delicious! To make corn flakes chivda, heat the oil in a deep non-stick kadhai, add little corn flakes at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the peanuts and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. In the same deep non-stick kadhai, add the roasted chana dal and deep-fry till they turn golden brown in colour from all the side. Drain on absorbent paper and keep aside. Combine the fried corn flakes, peanuts, chana dal and all the remaining ingredients in a deep bowl and toss well. Kids love corn flakes. Why not send it as a surprise treat in their snack box, in a dry and savoury form? In this innovative dry snacks for tiffin, crisp-fried corn flakes are combined with crunchy peanuts, chana dal and spice powders to make a really exciting snack, which can be stored in an air-tight container for a few days. You can send it to school for a short break, as an accompaniment to their tiffin, or serve it as an after school or between-play hunger chaser. Also pack some chana chaat in another tiffin for a perfect short break combo. Tips for corn flakes chivda. 1. Do not use cornflakes which we use as a cereal and have with milk. 2. It can be carried for picnics, to work. 3. It stays fresh in an air-tight container for atleast 10 to 15 days.4. Do not deep-fry the raw cornflakes on a very high flame as they will get burnt easily. Also do not deep-fry to many cornflakes at a time as they need space to expand. 5. Dry coconut is used , do not use fresh coconut slices. 6. Always remember to keep powdered sugar ready before deep-frying the ingredients. Enjoy corn flakes chivda recipe | cornflakes chivda for Diwali | dry snacks for tiffin | Indian makai chivda jar snack | with images and video below.

papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with 21 amazing images. Papdis are crispy small flat puris used in Indian chaats. Making papadi at home requires slight effort and time, but that's worth it. Learn how to make fried papdi for chaat at home in a step-by-step fashion. To make papri recipe, you need only 4 ingredients – maida, carom seeds, salt and oil. Knead a firm dough using maida, carom seeds, salt and little oil. Roll into small roundels and deep fry them till golden brown in colour. Crispy fried papadis are ready. Remember to make the papadi dough stiff and to roll it out as thinly as possible. Prick each papadi well before frying to ensure that they do not puff up while deep-frying in oil. You can choose to roll out small papadis individually or a large dough circle and cut out small rounds using a cookie cutter or vati. The second option is more time and energy saving though. Moreover you can can replace plain flour (maida) with whole wheat flour or also make these papdis using a combination of the two flours. Make large quantities of this recipe, so that you can rustle up a chaat recipe when unexpected guests arrive! Enjoy papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with step-by-step images.
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