Indian Snacks: Flavorful and Irresistible Bites
Indian snacks are known for their diverse flavors, textures, and ingredients. These Indian snacks are perfect for any occasion, whether you’re hosting a party, looking for a healthy option, or simply craving something delicious. Let’s explore some popular Indian snacks recipes that you can easily prepare at home. Popular Indian Snacks Samosas Samosas are classic Indian snacks made with a crispy pastry filled with a spiced potato and pea mixture. These snacks are perfect for parties and gatherings, offering a flavorful bite that everyone loves. Samosas are a staple in Indian snacks for party menus and are known for their satisfying crunch. It’s a famous north indian food recipes Pakoras Pakoras are delicious fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. These snacks Indian style are perfect for rainy days or festive occasions. Pakoras are a favorite in easy indian recipes and are loved for their crispy texture. Bhel Puri Bhel Puri is a popular street food recipes made with puffed rice, sev, vegetables, and tangy tamarind chutney. This healthy Indian snack is light and refreshing, making it a great option for a quick and tasty bite. Bhel Puri is one of the best indian dishes which is a staple in Indian vegetarian snacks for party menus and is known for its delightful mix of flavors and textures. Aloo Tikki Aloo Tikki is a savory potato patty made with mashed potatoes, spices, and herbs, shallow-fried to perfection. This Indian snack is often served with chutneys and yogurt, making it a hit at any gathering. Aloo Tikki is an excellent addition to your collection of Indian snacks recipes. It’s one of the most popular Indian street food recipes. Dhokla Dhokla is a steamed cake made from fermented rice and chickpea batter, known for its light and fluffy texture. This healthy Indian snack is typically garnished with mustard seeds, curry leaves, and grated coconut. Dhokla is perfect for breakfast or as a snack and is a popular choice in easy recipes for snacks. Enhancing Your Snack Experience
To enhance your snack experience, consider exploring related categories that complement these Indian snacks. Adding Indian desserts like gulab jamun and jalebi can provide a sweet ending to your snack time. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering?
The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including easy Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal. Frequently Asked Questions (FAQs) Q: What are some popular Indian snacks recipes?
A: Some popular Indian snacks recipes include Samosas, Pakoras, Bhel Puri, Aloo Tikki, and Dhokla. Q: How can I make easy recipes for snacks at home?
A: To make easy recipes for snacks at home, try dishes like Pakoras and Dhokla. These recipes are simple to prepare and require minimal ingredients. Q: What are some healthy Indian snacks?
A: Some healthy Indian snacks include Dhokla and Bhel Puri. These dishes are nutritious and offer a great way to enjoy snacks without excess calories. Q: Can I prepare Indian snacks for the party in advance?
A: Yes, many Indian snacks for a party can be prepared in advance. Prepare the components ahead of time and assemble the snacks just before serving to ensure freshness. Q: What are some traditional Indian recipes to serve with snacks?
A: Some traditional Indian recipes to serve with snacks include Samosas, Pakoras, and Chutneys. These dishes pair perfectly with snacks, adding balance and flavor to the meal. Conclusion Indian snacks are a delightful way to enjoy flavorful and versatile bites. Whether you’re looking for easy recipes for snacks or healthy options, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these Indian snacks recipes, and create unforgettable snacks with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these snack dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a healthy option, there’s an Indian snack recipe to suit every taste. Happy cooking!
Roasted Chickpeas is one of my favorite (and easy to make) snacks. This makes little snacks for 2-6 people. They are very good and the spicy crunchy contrast is delicious. I am sure you will love it too!
Preheat the oven to 425 Fahrenheit and grease a cookie sheet or line with foil.
Drain and rinse the chickpeas, removing as many of the skins as possible, or use chickpeas that have been soaked overnight.
Melt the coconut oil and toss the chickpeas with the oil and spices.
Spread onto the cookie sheet and bake for 15 minutes. Stir the chickpeas and bake for another 12-16 minutes or until they are fully roasted and crunchy.
Remove and let cool before eating. Once cooled, they can be store in an airtight container to maintain freshness.
Notes
Olive oil can also be used if coconut oil is unavailable. Enjoy!
Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
Take them out over paper towel so it can absorb the extra oil.
For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
Matries will be dry in an hour.
Matries can be stored in airtight container up to a month.
Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.
3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)
1 tablespoon oil
1/2 teaspoon black mustard seeds (rai)
7-10 curry leaves chopped, optional
1/4 teaspoon turmeric (haldi)
1 tablespoon finely chopped ginger
1 green chili finely chopped adjust to taste
2 tablespoons chopped cilantro (hara dhania)
1/2 teaspoon salt adjust to taste
For Batter
1/2 cup besan, gram flour (available in Indian grocery stores)
1 tablespoon rice flour
1/8 teaspoon asafetida (hing)
1/4 teaspoon baking soda
1/4 teaspoon red pepper
1/2 teaspoon salt adjust to taste
About 1/4 cup of water
Oil to fry
Instructions
Batter
In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.
Vada
Heat oil in a frying pan on medium heat moderately.
Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.
Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them occasionally. Fry the batata vadas until all sides are golden-brown.
Batata vadas will take about four minutes to cook.
Serve them hot with cilantro chutney.
Notes
Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
Aloo bonda, a popular Indian street food, is a delectable appetizer consisting of spiced mashed potato balls coated in chickpea flour batter and fried to crispy perfection.
Introduction to Batata Vada and Aloo Bonda
Batata Vada, also known as Aloo Bonda, is a popular Indian street food that originated in the state of Maharashtra. This delightful snack consists of spiced mashed potatoes coated in a gram flour batter and deep-fried until golden brown. Loved for its crispy exterior and soft, flavorful interior, batata vada is a beloved snack enjoyed across the country. In this batata vada recipe, we will guide you through the process of making this delicious treat at home.
How to Make Batata Vada – Step by Step Guide
Preparation of Potato Filling: To begin making batata vada, start by boiling potatoes until they are tender. Once boiled, peel and mash them in a bowl. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant, then add mashed potatoes, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well and cook for a few minutes. Let the filling cool down.
Making the Gram Flour Batter: In a separate bowl, prepare the gram flour batter by mixing gram flour, rice flour, baking soda, salt, and water. Ensure a smooth consistency without any lumps. Let the batter rest for 10-15 minutes.
Assembly of Batata Vada: Take a portion of the potato filling and shape it into small balls. Dip each ball into the prepared gram flour batter, ensuring it is evenly coated.
Deep Frying the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil and fry until they turn golden brown and crisp. Remove from oil and place them on paper towels to drain excess oil.
Serve Hot: Your crispy and delicious batata vada or aloo bonda is ready to be served. Enjoy them hot with green chutney or tamarind chutney.
Tips for Perfect Batata Vada
Ensure that the potato filling is well-spiced to enhance the flavor of the batata vada.
Make sure the gram flour batter is of the right consistency; it should coat the potato filling evenly.
Fry the vadas in hot oil to achieve a crispy exterior.
Serve the vadas hot for the best taste and texture.
Variations of Batata Vada
You can add crushed peanuts or cashews to the potato filling for added crunch.
For a spicy kick, add finely chopped green chilies to the potato mixture.
Experiment with different spices and herbs to customize the flavor according to your preference.
Benefits of Batata Vada
Batata vada is a filling and satisfying snack that can be enjoyed any time of the day.
Potatoes are a good source of carbohydrates, making batata vada an excellent energy booster.
This snack is vegetarian and can be enjoyed by people of all ages.
Frequently Asked Questions (FAQs)
Q: Can I make batata vada ahead of time?
A: While batata vada is best enjoyed fresh, you can prepare the potato filling and gram flour batter in advance and fry the vadas just before serving for optimal crispiness.
Q: Can I bake batata vada instead of deep-frying?
A: While traditionally batata vada is deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. However, the texture may vary slightly.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
It took me quite some time to think of a good name for this dish. I used samosa's outer covering to make these small tokris and used potato-mattar subji (vegetable) as a filling. Though this dish is using same ingredients as a samosa, it is healthier because I have baked those small containers (tokris) instead of deep frying them. These baked tokris turn out to be quite tasty and you might even find them better than the deep fried versions.
It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a "spicy but sweet" filling with only ingredients that we love (broccoli, mango and coriander leaves).For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango. This is a healthy indian snack using broccoli and mango.
1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
1/2 CUP FRESH CHOPPED MANGO
1 HANDFULL OF FRESH CORIANDER
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoongaram masala
1 teaspoon salt
2 tablespoons oil
Instructions
Dough
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.
Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 8 equal parts and make into balls.
Roll each ball into 3/5 inch rectangles.
Spread the paste lightly all along the sides and upper part of the rectangle.
Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a "nem").
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
1 cup all-purpose flour/Maida (Makes around 8 pies)
1 1/2 tablespoon sooji (semolina flour/cream of wheat)
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp celery seeds (ajwain)
1/4 teaspoon salt
3 tablespoons oil
1/3 cup lukewarm water
For the stuffing
1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
1/4 cup green peas (fresh/frozen)
1/2 teaspoon cumin seeds
2 green chilies finely chopped
1 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste
2 tablespoons oil
2 tbsp chopped cilantro
1 tbsp fresh lemon juice
Instructions
Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Heat the oil meant for the stuffing in a pan.
Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
Sauté for a min, add the coriander powder, garam masala and salt and mix well.
Add the boiled & mashed/diced potatoes. Mix with a light hand.
Turn off the heat; add the chopped cilantro and lemon juice and mix.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
Knead the dough for a minute.
Divide the dough into 2 parts (1 part 3/4 of the dough)
Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
Place stuffing into the samosa wrappers lined in the pan.
Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
Allow them to cool on a wired rack for 2-3 min.
Enjoy hot with some hot sauce / Mint Chutney.
Notes
Additional Notes:
Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
Money Bag Baked Samosas with Savory Pongal Filling
For this month’s contest, I had to think hard about creativity and practicality. Pongal, the Tamil Harvest festival falls on the 14th of January, and so does the Eastern Orthodox New Year (I am originally from Moldova). They are fixed dates since the calendar follows the solar calendar. Usually, I make separate dishes to celebrate these two holidays in one day, but this year I combined the two traditions into one. Or maybe I combined three traditions into one: North Indian, South Indian and Moldovan! The result is a corn flour based pastry for samosa, filled with the savory South Indian Ven pongal. (Corn is a grain that symbolizes prosperity in Moldova and it is thrown around the house as a blessing on New Year's Day).Rice filled pastries are popular throughout the world, but the Pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.
Add water gradually and knead everything into a pliable, but firm dough.
Keep aside, covered with a damp towel, for 30 minutes to rest.
Making the Samosa Filling
Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
Lightly mash cooked rice and dal with a fork.
Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
Add the seasoning to the cooked rice and dal and mix well. Let cool.
Assembling the Samosas:
Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
Place on a greased cookie sheet .
Preheat the oven to 350F.
Bake the money bag samosas till crisp and golden in color (about 30 minutes)
Serve with tamarind chutney or your favorite sauce.
Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar. You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
1cup jaggery or gur broken in small pieces, available at Indian grocery store
3tablespoons clarified butter, ghee
1/2teaspoon crushed cardamom
1/2cup water
Instructions
Grease a plate and set aside.
In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
In the same frying pan heat the water and add the jaggery.
Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
These Whole Wheat Eggless Coconut Cookies are an absolute delight to have as a snack and goes best with a cup of afternoon tea or coffee. They are vegan, healthy and a better alternative to the regular cookies.
These Victory Vegan Tea cakes are easy to make. I guarantee you will love these little, melt in your mouth gems. They can be served as a dessert or as some sweet bunch of snacks.
Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
1 cup besan/gram flour available in Indian grocery stores
2tablespoons sooji/semolina available in Indian grocery stores
2 tablespoons oil
1/2teaspoon salt
1/2 teaspoon ajwain/carom seeds
1teaspoon chili flakes, adjust to taste
1/4teaspoon kalonji/nigella seeds
1/8teaspoon asafetida/hing
About 3tablespoons lukewarm water
Instructions
Crust
In a bowl mix flour oil and salt together.
Add water as needed to make firm dough and set aside. Do not knead the dough.
Filling
Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.
Making Mathri
Divide the crust and filling into about 24 equal size pieces.
Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.
Notes
Tips
Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.
Masala mathris makes great out door snack, especially for travelling.
Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
1-1/2cup vermicelli roasted, available in Indian grocery stores
1/2 cup carrots cut into small pieces
1/2cup green beans cut into small pieces
1/2cup corn kernels I am using frozen corn
3tablespoons oil
1teaspoon mustard seeds/rai
8-10 curry leaves
1/4teaspoon turmeric/haldi
1 green chili finely chopped
1-1/4teaspoons of salt, adjust to taste
2teaspoons lemon juice
3 cups water
1/4cup cashews broken from garnishing
Instructions
Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
Turn off the heat and take out the cashews over a paper towel.
Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
Gently stir in the lemon juice, garnish with roasted cashews.
Potato Fingers are deep fried potato sticks that are sure to make a splash at the next party. Its a great vegetarianappetizer for starters and can be a nice snack to munch on during the whole day.
1 cup mashed potatoes (microwave 4 medium potatoes for approx. 15 minutes, then peel and mash until smooth. Save the peels for garnishing)
1 cup white poppy seeds (from Indian grocery store)
1 tbs arrowroot flour
1tbs cooking oil (e.g. sunflower oil)
1tsp curry powder
½tsp brown sugar
½tsp salt
½tsp red chili powder
1/8 tsp baking soda
3cups of cooking oil for frying
Instructions
In a large mixing bowl, add mashed potatoes, Arrow root flour, curry powder, brown sugar, salt, red chili powder, baking soda, and 1 tbs oil. Combine thoroughly until the mixture becomes dough.
On a flat surface, sprinkle some poppy seeds. Take approx. 1 ½ tsp dough and mold it into the shape of a finger (or any shape desired). Gently roll the fingers one at a time over the poppy seeds.
In a 10” stir fry pan, heat 3 cups of cooking oil over medium heat. Drop the fingers into the hot oil one at a time (a few seconds apart to give them time to build a crust and avoid sticking together). Deep fry until golden brown.
Stack in cups and place them on a tray or plate, which you can garnish with fried potato peels. Serve warm.
Boil the potatoes.You can use regular medium size potatoes also if the baby potatoes are not available.Do not overboil so that they burst their skins and get mishmashy.
Peel the skins and allow to cool.If you are not using baby potatoes,please chop the potaotoes uniformly to bite size pieces -approximately 1-1.5 inches cubes.
Place all the potatoes in a large flat container like a thali or parant. sprinkle salt,chilli ,coriander,jeera and amchur powder all over the potatoes so that they are uniformly coated all over the potatoes.
Now you can transfer them to a bowl and keep in the fridge.I have seen that overnight marination in these dry spices makes the snack even tastier. it also saves time when you are expecting guests as it reduces last minute cooking.
When you have to serve-heat the oil.when the oil is thoroughly heated, switch off the gas and add the sesame seed. They will start spluttering immediately.
Pour this onto the potatoes,so that now these marinated potatoes are covered thoroughly by the browned sesame seeds.
Potato Basket Pizza is a quick bite sized pizza snack that is sure to please kids and adults alike. Try these out for your next party. Its a nice appetizer to have at a gathering as it will keep everyone talking about it for it being a nice vegetarian option.
First mix all the vegetables and paneer in a bowl and keep it separately. You can use any other filling as you wish.
Preheat over to 350 degrees F.
Peel the potato and grate it. Squeeze out the excess water from the grated potato. Add salt, pepper and oil and mix well.
Generously grease a muffin pan (I used 12-cup mini muffin pan) with non-stick spray or oil. Place 1 teaspoon of grated potato mixture in each muffin hole. Spread it out evenly towards the edges so that it looks like a basket.
Bake this in oven for 30 minutes at 350 degrees F.
After baking add 1/2 teaspoon of tomato ketchup to each basket and spread it well. Then add 2 teaspoons of filling mixture to each basket and on top add 1 teaspoon of grated mozzarella cheese to each basket. Bake this again for 5 minutes.
