Archive for the ‘Savouries/Snacks’ Category

Thiksani Puri(Masala Puri)

Plain puris are prepared with wheat flour, for morning breakfast or to eat with meals. But a slightly crunchy evening snack with tea/coffee  can also be prepared with the wheat flour. This is called thiksani or masala puri. The preparation is very easy.


















wheat flour-2cups,

chilly powder-1/2tsp,

turmeric powder-1/4tsp,

jeera powder-1/2tsp,

hing powder-1/8tsp,

salt to taste,

oil for frying.


Mix all the condiments with the wheat flour and make a soft dough, using water.

Keep it for 10mts.

Make thin puris, the size of normal puris, and deep fry in oil, one by one,  till both sides are cooked. This can be consumed by itself without any side dish.


Chopped methi leaves can be added while making the dough, as per choice.

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Ribbon Pakoda(Spicy Snack)

This is a snack which goes well with evening tea/coffee. It is very easy to prepare.

Ribbon Pakoda(Spicy Snack)


besan(gramflour)-2 cups,

rice flour-1 cup,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

til-2 tsps,

hing-1/8 tsp,

salt to taste,

oil-2 tsps,

oil for frying the pakoda.


Mix  all the ingredients, except oil, in a vessel to make a soft dough.

Heat oil in a frying pan.

Using a Sev machine and ribbon mould, press the ribbons directly in the hot oil.

Keep the flame to medium.

Keep on rolling it upside down 2 to 3 times, till the formation of bubbles in the oil subsides.

When done, remove from oil using a perforated laddle.

Place it on tissue paper to remove excess oil.

Can be stored in an airtight container.


Crushed pepper and jeera can be added to the dough,as per choice.

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Narla Chakkuli(Boiled Rice Coconut Chakli)

Chakli can also be prepared using boiled rice and coconut milk. This is a delicacy of the konkani community.


boiled rice(ukda chawal)-2 cups,

coconut milk-1 cup,(see tag coconut milk)

jeera-1 tsp,

til(sesame)-2 tsps,

salt to taste,

oil for frying.


Soak the rice for 6 hrs.

Grind to a smooth batter using coconut milk and salt.

Add jeera and til and mix well.

The consistency of the batter should be almost as good as dough.

If it becomes watery, add a small quantity of raw rice flour to bring it to the proper consistency.

Make chaklis on paper using a chakli machine and deep fry them in batches till they become crispy.

A batch of 8 to 10 chaklis can be fried at a time.


After heating the oil on high flame, bring the flame to just above medium, before frying the chaklis.

Once done, put them on a tissue paper to remove excess oil.

When cool, store them in an airtight container.

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Vegetables like brinjal, raw plantain, ridgegourd(ghosalein)  and other soft vegetables can be shallow fried or deep fried ,applying masala.



chilli powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

salt to taste and

oil for frying.


Clean and cut the brinjals in 1/4″ thick round pieces or long thin slices.

Mix all the masala items, including salt and roll the slices uniformly in it.

Heat the tawa and place the slices on it.

Sprinkle little oil on sides and in between.

Fry on a low flame.

When one side is done, turn them to the other side.

When both sides are done, remove them from the tawa and serve hot.

This will go well with rice/meals.

NOTE: Instead of roasting on tawa, the coated pieces can be deep-fried, depending upon individual’s taste. These fried pieces can be served as a good snack with the evening tea/coffee.

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A common snack prepared and consumed in most parts of India. The preparation varies in each state. Whatever way it is made, people relish it well, with coffee/tea.


For filling:


green chillies-4,

ginger-1″ piece,

jeera-1/2 tsp,

mustard- 1 tsp,

salt to taste,

turmeric powder-a pinch and

curry leaves-a few.

For coating:

besan(gramflour)-1 cup,

chilly powder-1/2 tsp,

turmeric powder-1/8 tsp,

salt to taste,

hing-1/8 tsp and

oil for frying.



Cook potatoes till they get soft.

Peel and mash well.

Chop chillies , ginger and curry leaves, very fine.

Heat little oil in a pan, crackle mustard seeds; add urid dal, fry a little; add the chopped items and fry little more.

Remove from the flame, add mashed potatoes and salt; mix all the items well.

Filling is ready. Make small balls about 1 1/2″ dia. and keep aside.

In a vessel, mix besan, chilly powder, turmeric powder, hing and salt to make a batter, adding little water. The batter should not be too watery.

In a frying pan, heat oil.

Dip the balls one by one in the batter and put it in the hot oil. Repeat with all the balls and fry them in one or two batches depending upon the size of the frying pan, till they are reasonably crispy.

Keep stirring till they are done.

The ambados are ready.

Remove them from the pan with the help of a perforated laddle and keep them on a paper napkin to remove excess oil.

They will be soft inside.

Can be served hot with chutneys, sauce etc.

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This goes well as a spicy snack with evening coffee/tea.


Urid dal-1 cup,

green chillies-3,(finely chopped)

ginger-1/2″ piece,(finely chopped)

curry leaves-a few, (finely chopped)

salt to taste,

rawa/rice flour and

oil for frying.


Soak dal for 3 hrs.

Grind it to a fine batter, adding very little water at a time.

The batter/dough should be thick enough to form balls and roll in the flour.

Add all the chopped items along with salt and mix well..

Heat oil in a pan.

Form balls, about 1 1/2″ size, roll in rawa/rice flour and deep fry till they become crispy.

The balls can be fried in batches, depending upon the size of the pan and quantity of oil.

Keep stirring till done.



1.After adding the masala to the dal batter/dough, the ambados have to be fried immediately to avoid the formation of water in the batter/dough

2.Chopped onions can also be added as per taste.

3.The ambados can be fried without rolling in flour also as per taste. The flour coating gives the ambados more crispiness.

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During some special occasions like festivals, marriages etc, this item is included in the feast menu.This is also served along with tea/coffee when important guests are invited. It is an item relished by everyone, irrespective of the age and time of the day.


whole cashewnuts-2oo gms,

salt-1/4 tsp and

oil for frying.


Add salt to the cashewnuts, mix well.

Sprinkle a little water over it and roll well. Keep aside for 5 mts.

Deep fry in oil, till it gets crispy.

Once done, take it out using a perforated laddle and put it on a tissue paper to remove excess oil.

On getting cooled, store it in an airtight container.

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