Category Archives: Snacks

Corn-Capsicum Fry

This is such a simple dish to prepare when u r too hungry for a evening snack.



1) 1/2 cup chopped green capsicum/bell pepper

2) 2 cups frozen corn or fresh corn

3) 1/2 tsp salted/unsalted butter

4) 1/4 tsp powdered Black pepper

5) 1/2 lemon juice


—Heat a non-stick pan on medium high. Add the butter, once it starts to melt toss in the chopped capsicum.Let it fry for 1 to 2 mins in the butter. You need the capsicum to be half cooked, than they taste good

—Now add the corn and mix thoroughly with the corn. Add the salt and black pepper and saute for 5 to 6 mins or till u see the corn roasted a bit.

—Serve with a dish and sprinkle with lemon juice.You are ready to eat.


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Bread-Aloo Rolls

The frist time i had bread-rolls when i was in 8th grade in my scouting and guiding camp. I feel in love instantly, the crunchiness of the bread and the chilli taste of the filling makes it a awesome starter.

The recipe for the filling is very versatile, and you can make it according to your tastebuds. This is how I made it.This recipe make 10-12 bread rolls


1) 5 medium size boiled and mashed potato

2) 6 green chilli -chopped

3) salt to taste

4) 1 cup cilantro chopped

5) 3 tsp chat masala powder

6) 2 tsp aamchur masala powder

7) 1/2 tsp chilli powder

8) 2 tsp lime juice.

9) 12 bread slices

10) Blow of water

11) Oil for deep frying

Method for the filling:-

Peel and mash the aloo and mix the green chilli, cilantro, chat masala, aamchur masala, chilli powder and lime juice.Mix thoroughly to form a thick batter.Taste and adjust the salt.

For rolls:-

Trim the bread edges and keep aside. Soak the bread in the blow of water just enough to soften them. Place the filling prepared above in the middle of the bread..

Seal the filling from both the side and form a shape of nice thick vertical pipe.

Heat oil for deep frying, fry until the bread turns brown.Serve with chutney or tomato ketchup.



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Spinach Roll-Spinach Frankie

At times you get feed of eating the same routine stuff,one of my friend introduced this Frankie to us. Below is the recipe for a spinach recipe

What you need:-

1) 3 cups of spinach

2) 1 cup of grated panner

3) 1 cup maida (all-purpose flour)

4) 1/4 cup rice flour

5) Salt to taste

6) 3 medium size green chilli, chopped.

7) 1/4 tsp turmeric powder

8) 1 tsp cumin seeds

9) 1 tsp coriander powder

How to do:-

—Mix the rice flour and all-purpose flour with little salt to taste.Knead this mixture like a roti dough.

—Take a small portion and roll out in a circular roti shape.

—Fry this on a non-stick pan, very similar to chappati. This all-purpose flour chappati requires more oil to fry equally.

—Take a non-stick pan, heat 1 tsp oil. Add cumin seeds,chopped green chilli and saute for few seconds. Add the grated panner, coriander powder and chopped spinach. Fry till the spinach is wilted.Do a taste test and add anything if required.

—Roll out the fried chappati, apply butter on the inner surface. Spread the spinach-panner mixture over this chappati evenly.

—Fold/ roll the chappati like frankie. Cut into smaller pieces of single chappati for mere convinience of eating.

—Cut the roll and place it in fridge so that the spinach mixture doesn’t fall out form the chappati

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Mysore Bonda


Maida :1 cup

Onion :1(finally chopped)

Green Chillies : 4

Sour Curd : 1cup

Few Curry Leaves and Coriander Leaves


Baking soda

Oil For deep fry


  • Mix maida with curd,make it thick batter like bajji batter with out any lumps then keep it aside for 1 to 1 & 1/2 hour.
  • When making add onion pieces, Green Chillies,finally Chopped Coriander and Curry leaves, salt depends on taste,pinch of soda and mix it well.Soda plays a crucial part, if you don’t add it, the pokada’s will stick to each other.
  • Heat oil in a non-stick pan. Than drop batter into pan, like small lemon size balls and fry till its turns golden brown.

How To Serve:

Serve this with spicy gram dal powder,ketch up and coconut chutney.If we make this in rainy season or cold climate it’s awesome taste.

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Karanji is famous across India,known as Gujiya, it is made with madia (all purpose flour) covering with coconut & jaggery stuffing.This version is a little spicy,have used mutter/Peas as filling. My granny’s way of doing it, even though it don’t turn out as hers…..guess will have to wait to reach her age to get it here way.Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. Incase, you have still not tasted Karanji, give it a try. Here is the recipe.

What you need:-

For Dough:-

1) 1 cup all purpose flour –maida

2) 1/4th cup of rawa (semolina)

3) 2 tsp oil

4) Water

5) 1 tsp salt

For stuffing:-

5) 3 cups of mutter (Frozen/freshly peeled Peas)

6) 1 & 1/2 tsp of ginger-garlic paste

7) Shredded Coconut

8) 2 Green chilli

9) Salt

10) 1 tsp Oil

Dough Preparation:-

—Heat 2 tsp oil in a pan. Mix the maida, rava & salt together. Add the heated oil, we call this mohan in marathi  & knead. Add the necessary water & form a smooth dough. The dough should not be too tight nor too smooth. Set aside in a wet cloth for an hour.

Stuffing preparation:-

—Grind the Shredded coconut, green chilli & ginger-garlic paste in a blender.

—In a non-stick heated pan, add oil. Than add the ginger-garlic paste, Peas & the blended mixture. Add little water & let it cook for sometime on medium heat.Take off the heat & let it cool. The mixture for stuffing should not be runny,it should be dry

Making Karanji:-

Divide the dough into small portions.Roll out on proportion into a small puri, put a spoonful of the peas stuffing on one side of the puri. Roll the empty part of puri on top the stuffing side of puri & seal the edges.Seal the edges firmly, u can use a fork to make a design or use your hind to pinch the ends of the Karanji.

—U can use water to seal the edges.If you don’t seal the edges firmly the karnaji may open up while frying.Make few Karnaji & place it on a damp Cloth. The damp cloth keeps the Karanji mosit.Repeat the same procedure for all the portions.

—Heat oil in a pan & deep fry these Karanji till golden brown. You will notice these karanji’s will puff up like pur’is.

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The most famous vada with masala chai

What we need

1) 2 cup of channa Dal

2) 8 green chilli (medium spicy ones)

3) 2 medium size onions

4) Curry leaves

5) Oil to frying

6) Salt to taste

Serves:- 4

How to go about it

—Soak the channal dal for 4 to 5 hours. Drain the water & Grind the dal to coarse form (without water).As shown below

—Chop the onoins, green chilli & curry leaves. Add this to the coarse dal with salt & mix well

—Heat oil,divide the whole mixture into small balls.

—Wet your hand with water. Take the ball on your palm & flatten it.

—Deep fry  and server.

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Ragda Pattice

This is one of the popular Mumbai street food. Back in Mumbai, i use to hog on chaat snacks…..pani puri, sev puri,ragda pattice,bhel puri, dabi batata puri etc etc.Lovley memories of different joints which specialized in each one.

What you need

1) Yellow split lentils–2 cups

2) 4 medium sized Potato

3) 2 tsp turmeric powder

4) 2 tsp salt

For Topping

5) 1 tsp black salt ( though it’s not black in colour)

6) Pudina chutney

7) Tamarind chutney

8) Chopped Onions

9) 1 tsp chat masala

10) 1 tsp amchor powder

How to do it

-Boil the potatoes. Cool, peel the skin & mash the potato.. Add turmeric powder,salt & knead to form a smooth mixture (without lumps). Dont over boil the potato, the pattice would turn out sticky.

—Divide the mixture into equal 8 portions.Wash your hand & rub it with oil.Take each portion of potato& make a small ball, but a flatten ball. Repeat the procedure for all the proportions.

—-Heat 1 tsp oil in a non-stick frying pan on a low flame.Slip in few potato balls, don’t overcrowd them in the pan.

—Pan-fry the potato balls on the both the sides till crisp golden brown.Add more oil if required .Your pattice are ready.

—Soak the yellow split lentil overnight. Boil them in pressure cooker. We need a semi-mashed lentil. To get the desired consistency we require more time to boil. So, 1st boil over a low flame for 1st whistle, than put it over high flame for next 4 whistle.Add termeric powder while boiling.

Topping :-

–Place the Pattice in a serving plate.

—Pour ragda on top of it.

—I like it little Generously.

— Sprinkle tararind chutney + pudina chutney+ pinch of Black slat+ amchoor powder+chaat masala+ chopped onions

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Enjoy your ragda pattice. The topping on the ragda-pattice may differ as per your choice of taste.

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