Bhel puri is a popular Indian snack item. Bhel puri is considered a delicious expression of Indian cuisine all over the world. Bhel puri is low fat, full of zing and nutritious snack food. It is now being assembled in a variety of ways by modern housewives to satisfy the appetites children and adults. However, bhel puri should be mixed just before eating to prevent sogginess in its puffed rice. Bhel puri is a ubiquitous street presence in Mumbai, the commercial capital of India.

BHEL PURI RECIPE

Ingredients

Will serve 3 to 4 people
Puffed rice – 3 cups
Boiled potatoes – 2 (peeled and cut in small 1’ pcs)
Chopped tomato – 1
Onion – 1 large (finely chopped)
Green chilies – 2 (finely chopped)
Tamarind chutney – tsps
Mint coriander chutney – 1 tsp
Garlic chili chutney – 1 tsp
Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
Barik sev – 1 cup (vermicelli type snack made from gram flour)
Chopped coriander leaves – 1/ 2cup

Preparation

Puffed rice (mudi), papadi and barik sev are all commonly available in Indian shops. Mix the puffed rice, potato, tomato, coriander and green chilies nicely in a large bowl.

Add the tamarind chutney, garlic chili chutney and mint coriander chutney according to taste preferences.

Garnish well with lots of sev and papdi. Serve and eat immediately to retain the crispness.

Kind courtesy : Indian child

Poha is made from flattened rice and also called beaten rice. Flattened rice is actually dehusked rice, which is made into light and flat dry flakes. These light flakes have a tendency to swell when soaked in water or milk or in any other liquid, whether cold or hot. The flake varies in terms of thickness, from very thin to those which are almost four times thicker than rice. The thin ones are more expensive. Poha is a dish from the western parts of India. Poha or flattened rice is very easy and quick to cook. It is often consumed as a nutritious snack with breakfast and brunch. Chutneys, herbs and different vegetables are added to poha for variety. Poha as an easily digestible form of rice is extremely popular across India and Bangladesh.

POHA RECIPE

Chirer poha (vegetable poha)

Ingredients

Poha – 200gm
Boiled mixed vegetable – 100 gm (green peas, carrot, potato, capsicum)
Chopped onions – 2
Chopped green chilies – 2 to 3
Black mustard seeds – 1 tsp
Turmeric powder
Curry leaves – 4 to 5
Oil – 2 tsps
Salt and sugar for taste
Juice of 1 lemon
Chopped coriander – half a bunch

Preparation

Soak the poha in water and sieve. Mix with salt and turmeric powder.

Heat the oil in a pan, add rai and curry leaves. Allow to splutter, then add onion and green chili and fry till light brown.

Add the boiled vegetables and fry for a minute. Then add the swollen and sieved poha and mix well.

Add a pinch of sugar and lemon juice, mix and cook for a while on a low flame.

When ready garnish with chopped coriander leaves and serve hot.

Pani puri is a very popular Indian snack. It belongs to the delicious genre of chats, which are relished all over the country. Pani puri has its origin in the northern parts of India. It is popularly known as pani puri in north India, golgappa in the southern parts of India and puchka in the eastern side of India.

PANI PURI RECIPE

Ingredients

Maida or refine d wheat – 200gm
Baking Powder – 1 pinch
Salt for taste
Ripe Tamarind – 100 gm
Green chili – 2
Coriander powder – 2 tsps
Chopped coriander leaves – 2 tsps

Preparation

Mix maida with baking powder and knead into tight dough.

Divide into twenty small parts and roll them flat. Fry these to make small hollow balls to derive puchka or puri.

For the stuffing peal the boiled potato and smash them. Add coriander powder and salt for taste.

Now mix the ripe tamarind in salted water, grated coriander leaves and grated chili to make a thick suspension to get the pani for puris.

Once the pani, puri and stuffing is ready, open the puri from one side, fill with stuffing, immerse in the pani and put the entire thing in your mouth.

The pani can also be laced with sweet tamarind chutney and sprouted boiled mung sprouts can also be use with or without the potatoes as stuffing in puri.

The puri has to be put in the mouth at one go along with the pani and stuffing, to get the right taste.

Pakora is a favorite Indian fried snack. They are best eaten with a hot cup of spiced tea during winters. Pokodas can be made with all available vegetables in a variety of ways. Pokara is a North Indian snack, which is nevertheless popular all over the country. Pakodas are relished by adults and children. Pakodas are ideally served with Indian chutneys (dips) and eaten hot from the frying pan.

VEGETABLE PAKORA RECIPE

Ingredients

Mixed boiled seasonal vegetables (beans, carrots, potato, capsicum) – 2 cups
Chopped onion – 1
Chopped green chilies – 1-2
Besan or gram flour – 200 Gms
Corn flour – 1 tbsp
Turmeric powder – 1 Pinch
Salt for taste
Vegetable oil (sunflower) for frying
Water – 2 cups.

Preparation

Take an open bowl. Put besan, pinch of turmeric powder and corn flour and mix with water.

Make a thick batter and do not allow balls to form.

Mix the pre boiled vegetables, chopped onions, green chili, salt and leave.

Now heat the oil in a pan. Make small ball of the mixture and deep fry in the oil.

Serve hot with tomato sauce and green chutney for taste.

Upma is a common breakfast item in India. Upma has its origin in South India. It is a very nourishing and simple to prepare dish, which can be eaten at any time of the day for snacking. Its wholesome quality makes it an ideal substitute for a full meal for some people.

UPMA RECIPE

Ingredients

Vegetable oil – 2 tbsps
Semolina – 1 cup
Curry leaves – 5 to 6
Green chilies – 2
Grated ginger – 1” piece
Mustard seeds – ¾ tsp
Finely chopped onions – 2 medium sized
Chopped tomatoes – 2 medium sized
Salt to taste
Hot water – 2 Cups
Turmeric powder – a pinch
Juice of ½ lime
Copped coriander to sprinkle

Preparation

Place a pan on a medium flame and roast the semolina lightly.

Stirring should be vigorous and the semolina should not be allowed to turn brown. When done, keep on one side in a plate.

Heat the oil in a pan, add mustard seeds, curry leaves and green chilies.

When the spluttering comes to an end, grate and add ginger.

Stir for one minute. Now add onions till they turn soft and translucent. Then add tomatoes, till they too turn soft.

Add hot water, salt and turmeric and bring to a boil.

Now add the roasted semolina slowly (bit by bit), stirring constantly to prevent lumps from forming.

Cook and simmer till the semolina transforms into a thick porridge, then turn off the fire. Then squeeze lime juice over the upma dish and mix properly.

Sprinkle chopped coriander on top for garnish and serve piping hot.

Upma can also be made with chopped vegetables for variation. The vegetables have to be boiled and stirred with the semolina.

Kind courtesy of Indian recipes

Indian snacks are yummy treats. The Alu wadi and Kothimbir wadi belonging to the Mahrashtrian cuisine are excellent treats and one keeps longing for more. Alu leaves are folded in with a mixture of chick pea, tamarind and spices and the right proportion of salt is added. After gently steaming, the wadi is cut into circles and deep fried or shallow fried with a little tempering of mustard seeds. Kothimbir refers to coriander leaves and they are just replaced instead of the the alu leaves. Similar makings happen with gobhi and methi vadi. These go well with a hot cup of tea as a typical evening snack.

Fritters are jiffy makes with onion bhajias, potatoes, brinjal and also capsicum ones. The consistency of the chick pea base has to be correct alongwith the temperature of oil for deep frying. Served with tomato sauce or coconut chutney bhajias are monsoon essentials. Apart from the fermentation and the ratio, idlis and dosas are instant foods. Fold in a little potato veggie in the dosa to get a masala dosa. The dosas come out well on the traditional iron tawa or non stick ones are non messy alternatives. If you have excess idlis, then make an evening snack by using a little oil and frying cut idlis, top it with a little chilli powder and salt. Chutney, sauce serve as accompaniments.

Dhoklas are chick peas fermented and steamed. Cut in diamonds or square shapes hot dhokas are nutritive too. Decorate the dhoklas with a tempering of mustard seeds and coriander leaves. Vegetable cutlets are done with available items. Use peas, potatoes and carrot in the boiled form and bind them together with the spice of your choice. Dab a little bread crumbs over each ball and flatten them. Shallow fry on a tawa or deep fry as suited.

Liquid treats happen with kokum sarbat, kokum kadi and rose sherbet. Off the shelf snacks or ready buys are the typical rice and potato wafers. Indian tomato wafers are tasty and easy to carry during travel. Roasted and coated groundnuts are easily done at home. An instant snack with puffed rice – kurmura is combining peanuts, chana dal alongwith salt and red chilli powder. Use a little sugar to change the taste. Well stored in air tight packs the mixture has a long life.

Refined flour or maida can be binded in a cakes. Pan cakes are immediate relief to hunger. Use a little maida, sugar banana and milk and mix in the mixer. Allow it to stay and raise in half an hour. Smear enough butter or ghee on the pan and toss away a pancake. Top it with honey or marmalade.

Powder the left over chapatti and mix a little powdered dry fruit and jaggery. Turn into balls for a filling snack. Rawa and besan laddoos serve as interesting snacks and one really does not have to wait till Diwali to savour the same.Shev puri, bhel, ragda pattice and pav bhaji are usual weekend delights.