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.