These super soft, multi-veg koftas are made hara bhara by the addition of spinach and coriander, which give a vibrant colour and taste to the yummy kofta balls.
You can enjoy these koftas as a starter, or drown it in gravy and enjoy with naan or paratha.
Once you get all the ingredients, the Hara Bhara Kofta is quite easy to make, and turns out to be a sure-shot success.
You can also try other kofta recipes like the Paneer Koftas in Curd Gravy or Bread Kofta Curry . crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images.
crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn.
To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately.
Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties.
Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack.
Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls.
Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying.
Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos. kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting |
kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda.
Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour.
To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney.
The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days.
These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving.
Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate.
Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.
bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images.
bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku.
To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container.
Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku.
Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly.
To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days.
Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy.
Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.
You would never have imagined making such a crispy snack with spinach!
In this unique recipe, finely shredded spinach is deep-fried till crisp and perked up with roasted sesame seeds, garlic and a sprinkling of sugar and salt.
The intermingling of flavours in the Crackling Spinach is unparalleled, quite unlike anything you have tasted before! Enjoy it fresh and crisp.
moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images.
moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya.
To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.
A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya?
The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans.
Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai.
Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos. yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images.
yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda.
To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney.
These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft.
A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes!
If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras.
Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
Enjoy yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with step by step photos. Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with 26 amazing images.
Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is a flavour filles starter to please kids and adults alike. Learn how to make Chinese schezwan balls.
To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 28 equal portions and roll each portion into a ball. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup.
Quick and easy Indo Chinese Schezwan balls are guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions.
Deep-fried to perfection, this Indian party starter have a gooey cheesy core that warms the palate. You can enjoy this as an evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes.
This Chinese snacks in India also great to serve as a starter, or as a snack at cocktail parties. Try other awesome Schezwan recipes like the Schezwan Noodle Frankie or Schezwan Cheese Dosa.
Tips for Schezwan cheese balls. 1. You can buy readymade Schezwan sauce or make Schezwan sauce at home. 2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida. 3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult. 4. Dry red chilli flakes can be replaced with finely chopped green chillies. 5. Cheese already has salt, so ensure not to add too much salt. 6. Apply little pressure while making them, else they might break. 7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry.
Enjoy Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with step by step photos. Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with tangy and flavourful pizza sauce, this is a perfect starter for an Italian style meal.
rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode.
To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist.
The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage.
Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands.
Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos. All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste!
We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee.
We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can.
Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame.
Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek . poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images.
Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day.
Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias.
The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.
Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more.
See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images.
farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori.
To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container.
For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy.
This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour.
Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work.
Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos. instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images.
The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada |
Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas.
This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful.
Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside.
Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.
You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness.
The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too!
Do try other deep-fried starters like Cheese Corn Balls or Cheese and Spring Onion Samosa