Potato Rava Vada

Potato Rava Vada/  ರವೆ ವಡೆ  is crispy, yummy fried snack of South India. Enjoy with hot cup of tea or coffee. Rava vada is a fave delicacy of Karnataka!
This is potato version sans onion. Do try it out.

Ingredients:

Potato Rava Vada

• Rice flour-1 tbsp
  
• Maida-4 tbsp
• Chiroti rava-1/2 cup
• Finely chopped coriander leaves
  
• Curry leaves few
• Finely chopped green chilies-5-7
• Finely shredded potato 1 cup
• Jeera -1 tsp
• Oil for frying
• Curds-2 tbsp
• Salt to taste

Method:

Wash and peel and grated the potatoes. Soak in water for 10 mins. 

Next in a bowl, add rice flour, maida  and rava, curds, salt, shredded potato, chilies, coriander and jeera add very little water, if req and mix to form the dough. 

Apply oil to aluminum foil and take a small amount of dough and pat it into small vadas. 

Heat oil in kadai, slowly pick it up and slide into the oil. 

Fry well till golden brown on both sides. 

Drain them on absorbent paper. 

Enjoy  potato rave vade hot with chutney or just like that with a cup of tea/Coffee. 

(you can pat into thin vadas or keep it thick, it will taste well)

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Paneer Bread Roll

Paneer Bread Roll is tasty, delicious snack with healthy vegetables and paneer. It's crispy on the outside and spicy and creamy soft on the inside. A favourite among kids and adults alike. Enjoy it hot. 

Paneer Bread Roll

 

Course:  Appetizer, Starter, snacks
Cuisine: Indian
Prep time: 25min
Cooking time: 25mins
Total time: 50 mins
Servings: 8

Ingredients:

• 2 Potatoes boiled and grated
• 1/4 cup steamed peas
• 1/2 cup mix steamed veg 
• (beans, carrot, onion ,capsicum)
• 9-10 Bread Slices 
• Finely chopped Coriander leaves 
• Finely chopped Green chilies
• 1/2 tsp Red chili pwd
• 1/4th tsp Garam Masala pwd
• 1/4 tsp chili flakes
• 1/4 tsp Italian seasoning
• 1/4 cup grated paneer
• 1/4 tsp jeera
• Salt for taste
• Oil for frying
• Binding
• Flour paste for binding.
•  (1 tbsp corn flour+milk)
• Bread crumbs

• Method: Add salt, jeera, all the masalas mentioned above in the ingredients to the mashed potatoes, peas, mix veggies, paneer and mix well. Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place  the veggie filling over the damp bread and roll over and seal the edges of the bread covering it completely. Ensure it is neatly covered.
• You can make it any shape.  I have made rolls.
• Next dip it in flour paste. Next roll it over bread crumbs covering it fully. Set it aside for some time. Heat oil in a kadhai, slowly add the roll in the oil and deep fry on medium flame till golden brown. Remove and place it over absorbent tissue. 
• Serve these delicious bread rolls hot with green chutney and tomato sauce.
• Adjust the spices as per your taste and preferences.

Please do check other interesting recipes for evening snacks under "Snacks N Fritters".

In the end ,it's not going to matter how many breathes you took, but how many moments took your breath away. Shing Xiong

Vada Pav

Vada Pav is an interesting savoury snack with Aloo Vada sandwiched in between humble pav, drizzled with chutneys. It is popular street food of Mumbai!

Below is the recipe 

Aloo Vada

Ingredients

 

1cup gram flour (besan)

Vada Pav

2 tbsp Rice flour
Salt to taste
1/4 tsp Garam Masala 
1/4 tsp dhania jeera pwd
1 tsp hot oil
Water


2 Potatoes (boiled and mashed)
4-5 Green Chilies (chopped)
Coriander leaves -few
Curry leaves-few
Mustard-1/2 tsp
Jeera -1/2 tsp
Chana dal-1/2 tsp
Urad dal-1/2 tsp
Hing-pinch
Turmeric pwd-pinch
lemon juice-1 tsp
Oil for frying

• Method -In a kadai, make the seasoning with mustard, jeera ,chana dal, urad dal, curry leaves, hing, green chillies. Once done add the mashed potatoes, salt and mix well .Make small balls of this mixture. Next in a bowl, add gram flour, rice flour, turmeric powder, little salt, masala pwds, hot oil. Add little water and  make a batter for the vadas. Dip each ball in the batter and deep fry till golden brown. Keep it ready in a plate.

Ingredients: 

Pav - 8

Butter- for toasting

Green Chutney

Sweet Chutney

Dry Garlic Chutney (opt)

Serving Method:

Slice each pav horizontally .Spread green chutney on one side of the pav and tamarind chutney on the other side. Place a Aloo Vada between the pav halves. Add dry garlic chutney on top if req. Close the pav and press to seal. On a tava, add butter , roast the assembled Vada pav on the tava lightly. Your home made Vada pav is ready for serving. You can enjoy Vada Pav just like that or with chutney and sauce.

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Adjust the spices/salt as per your taste and preferences.

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Its about BEING BETTER than you were YESTERDAY"

Methi Vada

Methi Vada is yet another delicious and nutritious fritter variety made from Methi leaves blended in spices. Easy to prepare. A lentil base with few greens making it healthy and tasty. 

Methi or Fenugreek leaves is rich in minerals and vitamins. You can check other recipes that you can make from Methi/ Fenugreek leaves.

Methi Vada

Let us learn how to make Methi Vada

Ingredients

 

• 1 cup Channa Dal
• Hing-pinch
• 5-7 Green Chillies 
• Salt to taste
• Turmeric-pinch
• 1/2 cup coconut
• Coriander leaves
• Ginger shreds few
• 1/2 cup Onions finely chopped
• 1 cup Methi leaves finely chopped
  
• Oil for deep frying
• Jeera-1tsp
• Crushed Peanuts-few

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies,

 hing very coarsely with very little water. 

Next add grated coconut, crushed peanuts, chopped coriander leaves,

chopped methi leaves, onions  and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai, heat oil, slowly slide in the vadas deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve flavourful and crispy Methi Vada  hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee. 

So, go ahead and give these flavorful delights a try – and remember, the only thing better than the first bite of Methi Vada is the second!!

Note: Adjust the spices and seasonings as per your taste and preferences.

Happiness is Homemade!

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Vegetable Cutlet

Vegetable cutlet  is a favorite snack recipe. A best bet on a rainy day or a nice evening snack with a hot cup of tea with spicy chutney or sauce. Filling and nutritious. 

Ingredients

 

• 1 cup Poha powdered

• 

  Vegetable Cutlet

  Salt to taste
• 1/2 cup bread crumbs
• Chiroti Rava (for rolling)
• Vegetable Mix
• 2 Potato (boiled and mashed)
• 1 cup -mix vegetable 
• (beans, peas, capsicum, carrots)
  
• 4-5 Green Chilies (chopped)
• Coriander leaves -few
• Dhani-Jeera pwd-1 tsp
• Curry leaves-few
• Coriander leaves- few chopped
• Chili flakes-few
• Garam Masala-1 tsp
• Bhath pwd-1 tsp
• Oil 
• Mustard seeds-1/2tsp
• Jeera-1/2 tsp

• 
  Method -

• In a kadai, make the seasoning with mustard, jeera , curry leaves, green chillies. Once done add the vegetables, stir fry till done next add the boiled potatoes ,salt and mix well.  Once cool, add the masala pwds one by one, mix well. Next add the powdered poha, bread crumbs, salt, coriander leaves, and mix really well so that it forms a thick blended mix.  
• Divide the dough into small balls and shape it into any shape -round or heart shaped. I have made cylindrical shape. Roll it over the chiroti rava/bread crumbs so it is coated well. Keep cutlets to set it well for 5-10 mins. Next heat a pan or tawa add 1 tbsp oil, place 2-3 pieces of cutlet and cook in slow to medium heat until it becomes crusty and brown, turn to other side and cook again until done if needed drizzle some oil, repeat same for rest of pieces.

• Serve Vegetable Cutlet hot with chutney and ketchup.

(you can also add onions)

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Hara Bhara Kabab

Hara Bhara Kabab is a popular Indian vegetarian appetizer made with nutrition rich spinach, peas, and potatoes, flavored with spices and herbs.

Enjoy this flavorful and nutrient-packed delicacy as part of a well-balanced diet for a nourishing culinary experience.

Nutrition details : (references from Net)

Spinach: It is loaded with essential nutrients like iron, vitamins A, C, and K, as well as folate and antioxidants.

Peas: Green peas are a good source of plant-based protein, fiber, vitamins, and minerals such as vitamin K, manganese, and folate.

Potatoes: While potatoes are starchy, they also provide essential nutrients like potassium, vitamin C, and fiber.

Hara Bhara Kabab Ingredients

• 2 cups spinach (palak),(blanched and finely chopped)
• 1 cup green peas steamed
• 2 large potatoes, boiled and mashed
• 2-3 green chilies, finely chopped
• 1/2 tsp ginger garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1 tsp chaat masala
• 1tsp Dhania-jeera pwd
• 1/2 tsp amchur pwd
• Salt to taste
• Roasted gram flour (besan) for coating
• Cashews to place over the kabab
• Oil for shallow frying

Method:

• In a bowl, add the boiled potato , steamed peas and mash well, add the chopped spinach and all the above ingredients except oil and mix well. 
• Divide the mixture into equal portions and shape them as kababs.
• Take a small portion of mix, flatten it, pat it well. Place cashews on the top.
• On a tava, add oil and place the kababs shallow fry till golden brown on low heat.
• Flip on the other side and roast well. 
• Roll it over roasted besan.
• Serve Hara Bhara Kabab with fresh salads, yogurt-based dips, or homemade chutneys made from fresh herbs and spices. These additions not only enhance the flavor but also provide additional nutrients and hydration.

 

This recipe uses minimum oil as we are shallow frying. 

Note : Always adjust the amount of green chilies and spices according to your personal taste preferences, health needs and dietary restrictions.

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Kala Chana Salad

Kala Chana Salad or Chickpea Salad is a healthy, nutritious and protein infused. This Chickpea , legume variety is easily available.  The salad or Chana Chaat is spicy and flavorful.

Ingredients

• Kala Chana– 1 cup
• (soaked and cooked soft )

  

  Kala Chana Salad

  
  
• Tomatoes-1/2 cup (chopped)
• Onion-1 /2 cup (chopped)
• Dhania Jeera pwd-1/2 tsp
• Garam Masala-1/2 tsp
• Red chili Pwd-1/2  tsp
• Green chutney-1 tsp
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• Coriander leaves-few
• Yogurt-1 tsp
• Lemon juice-1/2 tsp
• Sev for garnish

Method-

In a pan, heat oil in a pan, add cumin seeds add onions and sauté well.

Next add chilies and fry for 1-2 mins.

Next add chopped tomatoes,and fry till mushy. Next add the masala pwds and fry. 

Add the cooked kala chana and mix.

Add salt and mix well.

Add lemon juice,garnish with coriander leaves and sev on top.

Enjoy this spicy and tangy  Kala Chana Salad! 

 

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"Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship."Buddha

Corn Sabudana Vada

Corn Sabudana Vada  is a fried snack made from sago/ sabakki with sweet corn.  This is a favourite Maharashtrian snack made from Tapioca pearl. Enjoy this version made from sweet corn with a hot cup of tea..

Corn Sabudana Vada

 

Ingredients:   

• 1 cup Sago (sabudana)
• 2 cup Potatoes, boiled and grated
• 1/2 cup sweet corn steamed
• 3 tbsp Roasted peanuts,
• 5-6 Green chillies, finely chopped
•  Fresh coriander leaves, finely chopped
• 1 tsp Jeera/Cumin seeds
• Salt  to taste
• Oil  to deep fry 

Method: Corn Sabudana Vada Recipe

Soak the Sabudana in enough water for about 3-4 hours.

Once soft, drain the water.

Add steamed corn, grated boiled potatoes, chilies, coriander leaves, 

crushed, roasted peanuts, salt, jeera, and mix well to form the dough.
Make small balls and flatten it. Set it on a plate.

In a kadai, heat  oil, slowly slide in the vadas, deep fry till golden brown on both sides.

Drain on absorbent paper.

Serve this gluten free  Corn Sabudana Vada hot with chutney or sauce.

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Palak Poha Cutlet

Palak Poha Cutlet is easy snack for kids or elders, smart way of including greens in your  diet.  You can make from leftover Poha or use fresh soaked ones.

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 8 tikkis

Author: Smita

Ingredients:

• 2-Potatoes boiled and mashed

  

  Palak Poha Cutlet

  
  
• Salt as per taste
• 1 tsp pepper pwd
• 1 cup Poha (leftover) 
• 1 cup washed and blanched palak 
• 1-2 finely chopped greenchilies
• 1/4 tsp garam masala
• 1/2 tsp Red chili powder
• 1/2 tsp dhania jeera pwd
• Lemon juice
• Oil for shallow-frying.
• Bread Crumbs for coating.

Method: Chop the palak leaves and add the masala pwd and salt and mix it well add mashed potatoes, soaked poha, pepper pwd,green chilies, lemon juice and mix well. Take small portion of mix, flatten it, pat it well. Roll it on the bread crumbs. In a kadai, add oil and place the cutlet shallow fry till golden brown on low heat. Flip on the other side slowly. 

Once done serve Palak Poha Cutlet hot with ketchup or chutney.




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Nippat Masala

Nippattu Masala, a spicy chaat item is a famous signature street food in Bangalore. It is easy to prepare and enjoyed by all.  Crunchy and full of flavour.

Ingredients

• 5-8 Nippattu
• 1 cup sev
• 1 tomato finely chopped
• 1 onion finely chopped
• 1 cucumber finely chopped
  

  

  Nippat Masala

•  few chopped coriander leaves
• 1 carrot shredded.
• few peanuts
• Green chutney
• Sweet  chutney
• 1-2 tsp red chili pwd
• 1-2 tsp cumin pwd
• 1-2 tsp chaat masala
• Lime juice

• Method: 
• 
  
• Align the Nippattu on a plate. In a bowl mix chopped onion, tomatoes, carrot. Add chutney, salt masala powders and mix well. Stack the nippat with this mix. Add chutney a wee bit. Sprinkle sev and peanuts, pomogrante on the top. 
• Squeeze lemon juice, a bit of masalas if req and garnish with coriander leaves.
• ( I havent put since I did not have it that day )
• Enjoy Nippat Masala immediately.

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Besan Aloo Toast

Besan Aloo Toast  is a interesting recipe made from spicy besan batter (gram flour) with potato sabzi topped on bread.  A yummy and crunchy snack is ready in no time.

Ingredients:

Besan/gram flour-1 cup

Besan Aloo Toast 

Bread slices-4-5

Aloo/Potato Sabzi 1 cup

Green chillies-1-2 (opt)

turmeric pwd-pinch

Hing-pinch

Red chilli pwd-1/4 tsp

Garam masala-1/4 tsp

Jeera-1/2 tsp

Carom seeds-1/2 tsp

salt as required

water (mixing the batter)

oil- for frying 

Method- 

In a bowl, mix all ingredients except bread and potato sabzi. Add little water and mix well, ensure no lumps are present. Cut the bread into halves. Take the bread slices, apply the potato sabzi on top of it, spread the besan batter on the bread slices, using a knife and spread all over. (or dip the bread in the besan batter ) Next heat oil in a kadai, carefully drop the bread with the batterside. Once it is slightly brown, fry the other side. 

Serve Besan Aloo Toast hot with chutney or ketchup.

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"We cannot become what we need to be by remaining what we are."Max de Pree

Aloo Methi Sandwich

Aloo Methi Sandwich is simple and easy to make.  You can use your left over aloo methi sabzi and make this sandwich.. Else make it fresh.. Methi is loaded with nutrients and is healthy.

Prep Time: 20mins

Cook Time:10 Mins

Aloo Methi Sandwich

Total time:30 mins

Servings: 4

Author: Smita

Ingredients

• 2 cups boiled grated potatoes
• 1 cup- methi finely chopped
• 1.5 tsp- garam masala
• 1 tsp-kitchen king masala
• 8 Bread slices 
• Butter
• Salt
• Green Chutney
• Ketchup

Method:  

Aloo methi sabzi- In a pan, add oil, add jeera,  add the methi leaves and fry well, next add mashed potatoes, add the masala powders, salt and mix well. 

Take bread, apply butter and  green chutney, smear the aloo methi stuffing, add some chaat masala, cover with another chutney-butter spread bread. 

Grill in toaster. 

Serve hot with chutney or ketchup.

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'Tough times never last, but tough people do.' Robert Schuller

Cabbage Maddur Vade

Cabbage Maddur Vade

Cabbage Maddur Vade / ಮದ್ದೂರು ವಡೆ  is crispy, yummy fried snack of South India. Enjoy with hot cup of tea or coffee. 

It is a fave delicacy of Karnataka!

This is cabbage version sans onion. Do try it out.

Ingredients:

• Rice flour-1 cup
  
• Maida-4 tbsp
• Chiroti rava-1/2 cup
• Finely chopped coriander leaves
• Curry leaves few
• Finely chopped green chilies-5-7
• Finely shredded cabbage 1/2 cup
• Jeera -1 tsp
• Oil for frying
• Butter(melted)-2 tsp
• Salt to taste

Method:

 In a bowl, add rice flour, maida  and rava, melted butter, salt, 

shredded cabbage, chilies, coriander and jeera add water and mix to form the dough. 

Apply oil to aluminum foil and take a small amount of dough and pat it into small vadas. 

Heat oil in kadai, slowly pick it up and slide into the oil. 

Fry well till golden brown on both sides. 

Drain them on absorbent paper. 

Enjoy  Cabbage Maddur Vada 

hot with chutney or just like that with a cup of tea/Coffee. 


(you can pat into thin vadas or keep it thick, it will taste well)

You can include Shredded Cabbage in your cuisine in various forms like salads, stir-fry, soups and slaw.

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Please also check other interesting "Chaats Recipes " for your evening snacks.

What you to do every day matters more than what you do every once in a while'.(The Power of Habit) 

Masala Cheese Toast

Masala Cheese Toast is simple and quick snack fix. Enjoy. The creamy cheese with spicy herbs makes this snack a delicious one! The outer crispy crust of bread and the goodness of cheese surely is irresistible. You can enjoy this on a lazy afternoon while reading a book.

Masala Cheese Toast

Prep Time: 10mins

Cook Time:15 Mins

Total time:25 mins

Servings: 4

Author: Smitha

Ingredients-

1. 8 to 10 slices of bread 
2. Butter
3. Grated cheese as required
4. Italian seasoning-as req
5. Pepper powder-as req
6. Herbs for topping
7. Chili flakes for topping

Method- Apply butter on the slices. Next top it with grated cheese, sprinkle pepper pwd, Italian seasoning, Toast on a tava or oven till the cheese melts. Load with herbs and chili flakes as per taste. Serve Masala Cheese Toast hot.

Enjoy hot either plain with chutney or ketchup. 

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"We cannot become what we need to be by remaining what we are." Max de Pree