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Indian snacks comprise food items that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side dish. A given snack may be part of a local culture, and its preparation and/or popularity can vary from place to place. These snacks are often prepared and sold by hawkers on footpaths, railway stations and other such places, although they may also be served at restaurants. Some very famous snacks are as follows:
Khaman Dhokla: A Kutch delicacy, Khaman dhokla is a salty steamed cake made from chickpea flour.
Besan (Chick Pea Flour) - 2 cups
Turmeric powder - a pinch
Citric acid - 1tsp
Sugar - 2 tsp
Salt - 1tsp or as needed
Water - 1 1/4 cup
Soda -1/2 tsp dissolved in 1/2 cup water
Eno - 1tsp
Oil - 1 Big spoon
Mustard seeds - 1tsp
Green Chillies - 2 or 3
Method: Mix all the ingredients except eno and citric acid till light and fluffy. Grease a flat plan with a little oil. Boil 2 glasses of water in a pressure cooker. Add the eno and citric acid to the rest of the ingredients. This will form a thick batter. Pour this batter into the greased pan or tray. Keep this tray into the cooker with lid on it. Steam for 15-25 minutes till a knife inserted in the middle comes out clean. Do not keep the weights of the cooker. Remove the pan from the cooker. Season mustard seeds, green chillies and curry leaves in oil. Pour the seasoning over the Dhokla. Garnish with lots of coriander and grated dry coconut. Cut into pieces and serve hot with any tangy chutney or just tomato sauce.
Pani Puri:This is a very famous snack in all of India. People love to eat this tangy,sweet and sour tasting snack. This snack is called by different names as well like golguppe, phuchka, gupchup etc. This snack is best eaten standing on a road side and with a small plate and the vendor placing pani puris one by one on your plate.
250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts - optional
125g potatoes, boiled and mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani puri masala
Method: Grind the mint and coriander leaves into a paste. Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes. Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside. Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.
To Make Bhaturas
Make a dough using
2 cups regular flour
1/4 cup Yogurt
1 small potato, boiled and mashed
2 tbsp ghee/oil
1/2 tsp baking powder
salt to taste
Add warm water on flour, as required. Knead into a soft pliable dough. Keep aside for about an hour. When ready to make, roll out golf ball sized dough balls into about 2 mm thick rounds and deep fry.
To make Chole
Pressure cook or boil 1 cup Chickpeas soaked overnight until tender using about 3 cups water with one Black Cardamom / Badi Elaichi and one Bay Leaf.
Meanwhile, three tbsp. oil is to be heated up in a wide pan. Add two medium Onions, thinly sliced, Cook on high heat stirring frequently till the onion browns. Add one medium tomato, chopped finely. Continue cooking on high heat stirring frequently till the tomatoes break down and the mixture starts leaving oil.
Add one tsp. Red chilli Powder, one tsp. Black Pepper Powder, one tsp. Garam Masala Powder. Stir and cook for a minute. Add cooked Chickpeas along with the water. 1/4 tsp. Anardana Powder, 1/4 tsp. Amchur Powder, Salt to taste.
Add more water, if necessary or decant some from the beans before adding, if it is more. Bring to a boil. Smash some of the beans by pressing them against the sides of the pan with the ladle. This helps thicken the sauce. Cover and cook for about 5-7 minutes on medium to low heat to allow all the flavors to meld together. Remove from flame. Finish by adding, one tsp. roasted Jeera/Cumin powder.
50gms coarsely crushed paapri
100g phuliyan, parwal or puffed rice
1 tsp chilli powder
1 tsp chaat masala
1 small onion, very finely chopped
2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
2 garlic cloves, very finely chopped (adjust to liking)
1/ 2 c finely chopped coriander leavess
juice of 1 lemon
salt to taste
Method: In a bowl, mix all the ingredients together well. Adjust the chilli powder according to taste. Serve immediately in individual plates.
30 golgappas(puris of pani puri)
ragada or prepared chick peas for filling
1 cup beaten fresh curd(yogurt)
1/2 cup sweet tamarind chutney
1/2 cup green chutney
1/2 cup sev
1/2 cup coriander leaves
Method: Make a hole in each golgappa. Fill with the ragada or chick peas filling. Pour a little curd, sweet tamarind chutney and green chutney on top. Garnish with sev and coriander leaves. Serve immediately.
Samosa: Cooked potatoes and peas tossed in spices, filled into a triangular pastry shell and deep fried. Served piping hot with ketchup or green chutney. A filling anytime snack and a must at every tea party!
For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
2 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala
2 tablespoons chopped coriander leaves
For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee
salt to taste
water as required for kneading
oil to deep fry
Method:Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together.
Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
Vada pav form a breakfast for many of the local people of Maharashtra. It is a snack sold nearly everywhere in Maharashtra. The snack is often served at breakfast and at tea time in many of the region`s small eateries. On long distance trains, it is sometimes served as well.
6-8 medium sized boiled potatoes,
2 cups gram flour (besan)
oil for frying,
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
1 tea spoon turmeric powder
1 teaspoon mustard seeds
2 teaspoon oil
Grind ginger, garlic and green chilies together into a paste. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering on the mashed potatoes and mix gently. Make small balls of mashed potato mixture.
Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan. Dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.
Indians also like to take a mid day snack called namkeen with their tea. Namkeen can well be described as a mixture of various things. There are many kinds of namkeen available in the market. They are made by mixing several things like beaten rice, fried pulses, sev, gathiya, ground nuts, dry fruits, corn flakes etc. All these things are mixed together according to preferences and some spices are mixed with it and they become a very tasty accompaniment with tea.
Namkeens can be made at home or bought from the market. Many kinds of Namkeen is available according to one`s choice and preferences. These days Namkeen Hampers are made to gift friends and family on occasions and festivals.
Some common mixtures available in the market are: New Mix Mixture, Panchratan Mixture, Plain Chiwra, Plain Dal Biji, Plain Sev, Aloo Bhujia, Bombay Mixture, Kaju Dal biji, Kashmiri Mixture, Cornflakes Mixture.