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Table of Fasts Recipes

Recipes     Snacks    Sookhi Subzian    Rasedaar Subzian     Roti, Paranthe aur Chawaal     Raita aur Chutney    Mithai    Green Vegetables

KADDU KE PAKODE

Singhare ka Atta (waterchestnut flour) 1 cup (120 gms)
Sendha namak (rock salt) 2 tsp.
Chilli powder ½ tsp.
Green chillies, finely chopped 1 tsp.
Kaddu (pumpkin) peeled, coarsely grated 250 gms
Potato (small) peeled, coarsely grated 1
Ginger, sliced 1 tsp.
Hara dhania (green coriander) chopped optional 1 tsp.
Oil for deep-frying

  1. Mix together all ingredients (except oil) and add enough water to make a thick batter with dropping consistency.
  2. Heat the oil, to the point, when a bit of the batter dropped in, comes up at once. Drop spoonfuls of the batter in to fry.
  3. Turn once and remove from oil when firm and lightly coloured. Drain on an absorbent paper and keep aside till ready to serve. To serve, fry in hot oil until golden and crisp (over high flame).

MATHIES

Singhare ka atta (waterchestnut flour) 2 cups (240gms)
Potato, boiled, peeled, mashed smooth 1 large (125gms)
Sendha namak (rock salt) 1 tsp.
Ghee (clarified butter) ¼ cup (60gms)
Cold water to mix
Oil for deep-frying

  1. Combine first three ingredients, rub in the ghee then knead into a stiff dough with cold water and leave to rest, covered, for ½ an hour.
  2. Roll into desired size rounds and prick with a fork, all over the surface, to avoid puffing up while frying.
  3. Heat oil until a piece dropped in it rises to the top at once. Put in the emathies, turn once and continue to fry over medium flame, till crisp.
  4. Drain an obsorbent paper, and serve.

ALOO KI TIKKIA

Potatoes, boiled, peeled, grated 2-3 large (500 gms)
Singhare ka atta (waterchestnut flour) ½ cup (60 gms)
Sendha namak (rock salt) 1 tsp.
Kali mirch (powdered black pepper) ¼ tsp.
Green chillies, finely chopped 1 tsp. (to taste)
Hara dhania (green coriander) finely chopped 1 tbsp.
Ghee (clarified butter) for pan frying

  1. Mix all ingredients (except ghee) till smooth. Knead into pliable dough. Shape into tikkies 5 cms/2 inch in diameter (grease hands if it sticks).
  2. Heat a thin layer of ghee in a heavy based pan. Fry tikkies over medium flame, till crisp and brown on both sides. Add a little ghee if required.
  3. Serve hot, accompanied with Hare Dhaniye ki Chutney.

CHAAWAL KA DHOKLA

Samwat ke chawal, dry roasted lightly, cooled ¾ cup (90 gms)
Dahi (sour yoghurt), khatta 1 cup (200 gms)
Ginger, chopped 1 tsp
Green chillies to taste
Sendha namak (rock salt) 1 tsp
Oil I tbsp (15 gms)

For the tempering

Sabut lal mirch (dry red peppers, whole) 2
Kadhi patta (curry leaves) 6-7
Jeera ½ tsp.
Oil I tbsp (15 gms)

  1. Grind together the ginger and green chillies to a smooth paste.
  2. Mix rice and dahi into a smooth, thickish batter, add the ground paste. salt and oil and leave to ferment for 4-6 hours (depending on the weather) in a warm place. Should become a bit spongy.
  3. Grease a round tin (20-cms/8 inch), just before pouring it, beat the batter a bit and transfer into greased tin.
  4. Place tin into a steamer or in a larger vessel with lid, which will accommodate the tin, let cook for 20 minutes. Test doneness with a skewer and if it come out clean, remove from flame and let cool.
  5. Prepare tempering and pour over the dokla. Cut into desired size pieces and serve garnished with hara dhania and coconut. Can be accompanied by coconut / green chutney.

PAAPRI

Makes about 60.

Singhare ka atta (waterchestnut flour) 2 cups (200 gms)
Potato, boiled, peeled and mashed fine 1 large (125 gms)
Ghee (clarified butter) 2 tbsp (30 gms)
Sendha namak (rock salt) ¼ tsp
Cold water to mix
Oil for deep-frying

  1. Combine all ingredients (except oil and water). Add enough water and knead into stiff dough. Cover and rest for at least 15 minutes.
  2. Roll out the dough as thin as you can without tearing and cut inot desired sized rounds with a cutter. (This is a little delicate to handle, compared to atta and maida).
  3. Heat the oil, till a piece of dough thrown in comes up at once. Put paapries into the oil over high flame, then lower flame and fry to a light golden. Some will puff up, which you can use for Dahi Batata poorie, and the rest for Paapri chaat.
  4. Drain on absorbent paper before storing in an airtight container.

PAAPRI CHAAT

Paapri 24
Potatoes, boiled and diced 1 cup
Kachaloo, boiled, peeled, chopped fine ¼ cup
Dahi (yoghurt), beaten, thinned (optional) 1 cup (200 gms)
Sounth chutney of pouring consistency ½ cup
Chaat masaala
Chilli powder
Ginger (julienned) + Hara dhania (green coriander) for garnishing

  1. Dip paapries in dahi, arrange on a plate and spread potatoes over it.
  2. Pour sounth in a thin layer, then sprinkle the kachaloo.
  3. Sprinkle chaat masala and chilli powder. Garnish with ginger and dhania and serve.

ALOO KE PAKODE

Singhare ke Atta (waterchestnut flour) 1 cup (120 gms)
Sendha namalk (rock salt) 2 tsp
Chilli powder ½ tsp
Dhania (coriander) powder, optional ½ tsp
Green chillies, finely chopped 1 tbsp
Potatoes, sliced thin 2 large (250 gms)
Oil for deep-frying

  1. Mix all ingredients (except potatoes and oil); add enough water to make a thick pouring consistency.
  2. Heat oil, till a drop of mixture put in, comes up at once. Dip potato slices into batter and drop into the hot oil. Turn once and remove from oil. Drain on absorbent paper; keep aside till ready to serve.
  3. To serve, fry in hot oil until golden and crisp (over high flame).

NAMKEEN BOONDI

For the boondi:
Singhare ka atta (waterchestnut flour) ½ cup (60 gms)
Potato, boiled, peeled and mashed 1 large
Sendha namak (rock salt) ¼ tsp
Oil for frying

For the seasoning:
Kadhi patta (curry leaves) 1 sprig
Sabut lal mirch (whole red chillies) 2 - 3
Sendha namk (rock salt) 1 tsp
Chilli powder ½ tsp (to taste)
Bhuna pissa jeera (roasted, ground cumin seeds) 1 tsp
Sugar 1 tsp

  1. Mix flour, potato and salt with enough water to make a smooth paste of thick dropping consistency. Whip well to incorporate air.
  2. Heat oil until a drop of batter put in comes up at once. Lower flame, and holding colander over the oil, press the batter through it with t he help of a spatula.
  3. Fry the batter drops (boondies) until golden crisp, drain on absorbent paper. Repeat till all the batter is used up, increasing the flame for a few seconds before adding a fresh lot.
  4. For the seasoning, reheat I tbsp of the same oil, add kadhi patta and lal mirch. When they darken a bit, remove from flame and add the boondies, salt chilli powder, jeera and sugar.
  5. Mix well and serve or store in an airtight jar. (A squeeze of lemon juice before serving tastes good).

ALOO BONDA

Potatoes, boiled, peeled and cubed 500 gms (3 cups)
Oil 2 tbsp (30 gms)
Ajwain (thymol seeds) 1 tsp
Kadhi patta (curry leaves) 1 sprig
Sendha namak (rock salt) 2 tbsp.
Green chilies, chopped fine 2
Hara dhania (green coriander) chopped 2 tbsp
Lemon juice 1 tbsp

For the batter:
Singhare ka atta (waterchesnut flour) 1 cup (120 gms)
Sendha namak (rock salt) 2 tbsp
Oil for deep-frying

  1. Heat 2-tbsp oil, add ajwain and kadhi patta, and sauté over high flame till they darken a bit.
  2. Add potatoes and turn around till well mixed. Remove pan from flame; add salt, chillies, and hara dhania and lemon juice.
  3. When cool enough to handle, shape mixture into walnut sized balls.
  4. For the batter, mix atta and salt together, add enough water to make a batter of pouring consistency.
  5. Heat the oil, to point when a drop of batter comes up at once. Dip potato balls into batter, and drop into the hot oil. Fry to a light brown; remove from oil and drain on absorbent paper.
  6. When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with green chutney.

KHASTA KACHAURI

For the dough:
Singhare ka atta (waterchestnut flour) 2 cups (240 gms)
Potato, boiled, peeled, mashed smooth 1 large (125 gms)
Ghee (clarified butter) ¼ (60 gms)
Sendha namak (rock salt) 1 tsp
Oil for deep-frying

For the filling:
Chironji (sunflower seeds) soaked in water for 2 hours 1 cup (125 gms)
Chilli powder ¾ tsp
Jeera (cumin seeds) 2tbsp
Dhania (coriander) powder 2 tsp
Sendha namak (rock salt) 2 tsp
Elaichi (cardamom) powder ½ tsp
Oil 2 tbsp (30 gms)

  1. Remove husk of the chironji and grind coarsely, either in a food processor or on a stone.
  2. Heat 2-tbsp oil in a pan; add jeera, when it splutters. Add chironi and remaining filling ingredients. Saute over low flame till mixture is well fried. It will stop sticking to the pan, when done. Leave to cool.
  3. For the dough, mix atta, potato, salt and ghee with cold water and knead into stiff dough (i.e. when you press your finger into it, it should not press in very easily). Leave to ‘rest’ for half an hour.
  4. Roll dough into 1/8 inch thick rounds, 5 cm/2 inch diameter. Take a piece and pinch the edges all around, leaving the center thicker.
  5. We the edges, place some filling in the center and seal by pinching the edges together. Remember that this dough is not as pliable as maida or whole wheat atta, therefore it will tear easier.
  6. Roll to about ¼ inch thick and put to fry in hot oil, lower flame to medium and fry until golden and crisp (about 10 minutes on one side and 7 minutes on the other). Drain on absorbent paper before serving.

SABOODANA VADA

Potatoes, boiled, peeled, mashed 1 kg
Saboodana (sago) 1 cup (150 gms)
Sendha namak (rock salt) 2 tsp
Chilli powder 1 tsp
Hara dhania (green coriander) chopped 1 tbsp (heaped)
Green chillies, chopped 1 tsp
Lemon juice 1 tsp
Ghee (clarified butter) / Oil for deep frying

  1. Wash saboodana till the water clears. Soak in water, with water level coming upto 3 cms / 1 ½ inch above the saboodana, for about 1 ½ hours.
  2. Drain in a colander and mix in potatoes, salt, chilli powder, and hara dhania. Green chillies and lemon juice.
  3. Shape potato mixture into flat, round vadas 5 cms / 2 inch in diameter (grease hands if it sticks).
  4. Heat ghee / oil for frying. Fry vadas golden and crisp on both sides and serve hot, with chutney.

PITTAUR / KHANDVI

Singhare ka atta (waterchestnut flour) 1 cup (120 gms)
Khatta dahi (sour yoghurt) 1 cup (200 gms)
Water 4 cups (960 ml)
Ginger, chopped 2 tsp
Green chillies 2
Chilli powder ½ tsp
Sendha namak (rock salt) 2 tbsp

For tempering:
Ghee (clarified butter) 1 tbsp
Jeera (cumin seeds) 1 tsp
Sabut lal mirch (whole red chillies) 2-3
Kadhi patta (curry leaves) 8-10
Hara dhania (green coriander) chopped 2 tbsp
Grated coconut ½ cup

  1. Grind together the green chillies and ginger
  2. Mix together atta, green chilli-ginger paste. chilli powder, and sendha namak in a deep pan.
  3. Add dahi, little at a time (to avoid lumps) and mix into a smooth paste. Then add the rest of the dahi, followed by water.
  4. Cook over high flame and bring to a boil, stirring continuously (to avoid scorching). Cook till a paste-like consistency is obtained, increasing or decreasing the flame to avoid scorching. The mixture is of right consistency, when, on separating the mixture with a broad spoon, the bottom of the pan can be seen, and gets covered gradually (if it gets covered immediately, it is too thin). Or, spread a tsp of the batter onto an ungreased surface-it should come off clean and roll, when cool.
  5. With the help of the rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.
  6. For the tempering, heat ghee in a small pan, add jeera, kadhi patta and sabut lal mirch. Stir a little and sprinkle over spread out atta mixture. Top it with all but 1 tbsp each of hara dhania and coconut.
  7. When cool, lift out the sabut lal mirch and keep aside. Cut into strips of approximately, 13 cm (5 inch) * 4 cm (1 ½ inch). You should get 25-30 strips, depending on how thin layer is.
  8. Roll up each strip like a scroll and arrange onto a serving dish. Garnish with remaining dhania, lal mirch and coconut and serve.

SHAKARKANDI KI CHAAT

Shakarkandi (sweet potato), boiled, peeled, cubed ½ kg
Chaat masala 1 tsp.
Chilli powder 1 tsp. (to taste)
Jeera (cumin seeds) roasted and powdered 1 tsp.
Sendha namak (rock salt) 1 tsp. (to taste)
Nimbo (lemon juice) to taste
Green chillies, finely chopped to taste
Hara dhania (green coriander) for garnishing

Mix all ingredients together, adjusting spices according to taste, and serve.

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