Archive for the ‘Spicy Snack’ Category

MASKAT-MITSANICHE(Spicy Konkani Pizza)

Maskat is a Konkani name for a snack, similar to roti/chappathi/paratha, but will be a bit thick like a pizza. It can be termed as Konkani pizza. This is a very good evening or even a dinner snack and can be prepared by adding chillies and salt or for those who have a sweet tooth, can be prepared with Jaggery (God in Konkani) also. The spicy one is given below. The sweet one is explained in a separate post, Maskat-Godsaniche.


Wheat flour-1 cup,
Coconut scrapings  2 tbsp ( or onions chopped 2tbsp)
(or both combined)
water-  as required for kneading
green chilly-2.
curry leaves chopped
oil- 2 tsp,
salt to taste
ginger-a small piece chopped.
Method: Add all the items except oil, to the flour and knead the mix adding water slowly to make a semi-solid dough.
Keep tawa on fire, put oil and place the dough on it and spread it with a wet hand to form a thick dosa-like shape.
Keep it covered, till it gets cooked.
When it gets cooked on the bottom side, turn it over.
Pour a little oil around the sides.
Cook till done.
Goes well with onion chutney.
Can have with other chutneys also.

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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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Pumpkin leaves are nutritious , and tastes great if cooked with the required expertise. These leaves can be converted into spicy curry/snack items. Konkanis prepare pattharvodo(a type of steamed and fried/roasted snack) with these leaves. It is a good  snack for the evenings. 



tur dal-1 cup, 

urid dal-1 cup, 

rice flour-1/2 cup, 

red chillies-10(fried in oil), 

hing-1/8 tsp, 

salt to taste, 

oil for frying, 

tamarind-very little and 

pumpkin leaves(med.size)-8(cleaned). 



Soak the dals together for 3 hrs. 

Grind with chillies, salt, hing and tamarind to a fine paste. 

Spread with hand, a small quantity of the batter on the top of one leaf , place another leaf over it and spread the batter again over it. 

Repeat the process, till all the leaves are used up. 

Roll all the leaves together tightly to form a cylindrical shape and hold the shape by tying it with a thread. 

Cut the roll into thin slices(remove the thread after cutting). 

Roll the slices in rice flour and deep fry, till they become crispy. 

Patharvodo is ready. Serve them on cooling. 

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Pathali is generally a sweet dish and relished as such. But for persons prone to the sugar ailments, a spicy pathali can be attempted.


raw rice flour-2 cups,

salt as per taste,

coconut scrapings-1 cup,

green chillies-3(finely chopped)

curry leaves(finely chopped),

a pinch of hing,

plantain leaves(cured and cut into pieces),

til(sesame seeds)-2 tsps, and

little oil


Knead the rice flour with little salt to a soft dough.

Mix all the other ingredients except oil with required salt(filling/puran).

Spread small portions of the dough on the leaf pieces, to a puri shape and size and very thin, applying a little oil on hands.

Put 2tsps of the filling/puran on each spread and close the leaf piece, sideways.

After all the dough and filling are used up, place the folded pieces in a cooker separator and steam for 20 mts.

Remove the steamed dish after they get cooled.


Chopped onions can be added to the filling according to the individual taste, in which case, the chopped onions can be fried to golden brown to get an inviting flavour and taste.

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Though bittergourd is slightly bitter in taste, when  converted into a snack, the bitterness gets reduced. It is a deep fried snack and it tastes marvellous. Even children will relish it. This is a good snack for the evenings as well as a fried dish during meals.  


raw rice-1 cup,  

urid dal-1/2 cup,  

red chillies-8(fried in oil),  

hing-1/4 tsp,  

tamarind-very small avla size,  

salt to taste,  

Bittergourd-1(small) and  

oil for frying.  



Soak rice and dal together for 3hrs and grind them along with salt, chillies, hing and tamarind to a coarse texture.  

Cut the bittergourd to very small pieces after removing the seeds,if any, and add to the above batter. Mix well.  

Grease the cooker separator and steam the batter for 20 mts.  

On cooling, cut it into slices and deep fry till reasonably crispy.  

Karthya pathervodo is ready for serving.

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Choona oondi(kozhukkattai) is normally made as a sweet. But it is also prepared as a spicy salted snack.


raw rice flour-1 cup,


coconut scrapings-1/2 cup,

green chillies-2(chopped finely)

curry leaves-few(chopped finely) and

til(sesame seeds)1tsp.


Boil 1 cup of water in a pan with little salt.

Add the flour and go on stirring till the water is completely evaporated.

After it is cooled,convert the cooked flour to a soft dough by kneading it with  hands.

Mix all the remaining items separately(call it puran).

Spread a little dough on hand applying little oil.

Place a spoonful of puran on it and close it, giving it a modak shape.

Continue till the puran/dough is completely utilised.

Steam them in a cooker separater for 15 mts.

It can be served, on cooling.

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A fast and convenient snack that can be prepared when children/working personnel return from the school or office. Besides being tasty, it is also very relishing.


potatoes-2 nos(large),

white rawa-2 tbsps,

hing powder-1/8 tsp,

green chillies-2(chopped),

curry leaves- a few(chopped),

salt to taste and

oil for shallow frying.


Wash and cook the potatoes, peel and mash them well(Potatoes can be cooked in advance and kept ready).

Add salt and the chopped items along with hing and rawa to the mashed potatoes and mix well.

Make puri size, small round and flat vodos(vadas/patties) with the help of hands.

Fry 4 or 5 vodos at a time, on a flat pan(tawa) dripping a little oil around the vodos.

When one side is done, turn them over and fry again, putting little more oil, around.

Fry both sides to a golden brown shade.

Patties/Vodos are ready and this can be served with any type of readily available sauce or chutney as a side dish.

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A time-pass snack, generally munched by the kids and youngsters whilst on their hobbies, like reading, playing games on the computer, playing board games, etc. It also goes very well with the evenimg tea. Most of the grains such as whole black chana(bengal gram), chouli(cow pea), moong and other types of beans .can be used for this preparation.


any one of the grain-1/4kg,

salt solution(made with 1 tbsp of salt and 3 tbsp of water) and

oil for frying.


Wash and soak the grain for 8 hrs.

Strain water.

Put it on a cloth, close the ends, tie it with a thread and hang it at a convenient place. Leave it for 2 days. 

A sprout maker can also be used for sprouting the grain.

Remove the unsprouted grains(it may burst while frying) from the sprouted ones.

Deep fry it till it gets crispy.

Sprinkle little salt solution on the frying grains and wait till the foam subsides.

Remove the fried grains using a perforated laddle to drain the excess oil.

Spread it on a tissue paper to remove the balance retained excess oil.


Little chilly powder can be sprinkled over the grains to give it a spicy kick.

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