Kerala Recipes- Snacks

Kerala Recipes- Snacks

Bread Rolls Ingredients 2 Big Potatoes (boiled and mashed) 7-8 Bread Slices Coriander leaves finely chopped Green chilies (chopped) Red Chili powder to taste 1/4th tsp Garam Masala powder Oil for frying How To cook Preparation: Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, 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 a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Aloo Bonda Ingredients 2 Large Boiled, Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How To cook How to make aloo bonda: Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well. In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. brown Serve aloo bonda hot with chutney.

pakoda Ingredients 1 cup Chickpea Flour (Besan) 2 tsp Oil 1 tsp Ground Cumin 1 1/2 tsp Salt 1 -2 Chopped Green Chillies (Jalapeno) 1/2 cup Water 1 Potato 1 small Cauliflower 2 Cabbage 5 leaves Spinach sliced 1 1/2 cup Sliced Onion How To cook How to make vegetable pakora: Boil the potato until just tender, peel and chop finely. Finely chop cauliflower and onion. Shred the cabbage and spinach. Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place Add the vegetables and mix in evenly. Deep fry in oil that is heated to 375°. Drain pakoda on paper towels and serve immediately. Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Samoosa Ingredients For Cover: 1 cup all purpose flour (Maida) Water to Knead dough 2tbsp oil Little salt 1/4th tsp. Ajwain (optional) For Stuffing: 3-4 Potatoes (boiled, peeled & mashed) 1/2 cup Green Peas (boiled) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) Few Raisins (optional) 1/2tsp Garam masala Salt to taste Red chili powder to taste 1/2 tsp. Dry Mango powder( Amchur) (optional) How To cook How to make samosa: For Cover: Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes. For Stuffing : In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside. To Proceed : Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

Bhel Puri Ingredients 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How To cook How to make bhel puri: Mix the puffed rice, tomatoes, onions. Drain the water from the grated potatoes and mix that as well. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. Add the sev and kaara pusa directly and mix well. Finally garnish with coriander leaves and lemon juice. Serve immediately..

Pav Baji Ingredients 12 Pav buns 2 Onions 3 tsp Dhania Powder 5 Tomatoes 2 tsp Jeera Powder 3 Potatoes 2 tsp Chilli powder 1 cup Peas 4 tsp Pav Bhajji masala 1/2 cup Carrot Salt to taste 1/2 cup Beans 1/2 cup Coriander for garnish 1/2 cup Cabbage 2 tsp Lemon Juice 1/2 cup Capsicum 1 cup Cauliflower 1' piece Ginger Garlic optional 2 Green chillies finely chopped How To cook Preparation : Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top. Steam all the other vegetables seperately & add them to the onion mixture. Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely. When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav. For the pavs: Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off. Serve hot with bhajji. Puri Ingredients Wheat flour 1 cup Chilli powder ½ teaspoon Sweet curd 2 table spoon Turmeric 1 pinch Asafetida 1 pinch Curry leaves One sprig Ghee 2 teaspoon Baking powder A pinch Oil for frying How To cook Add ghee to the flour. Mix all the ingredients and knead into a dough. adding water if required. Roll out and fry in coconut oil and serve hot.