Rainy time snacks

Maida Mathris / Maida Chips

Ingredients:

2 cup Maida

1/4th cup fine Rava

2 tsp Salt

1/2 tsp whole Black Pepper (coarsely cracked)

1/8th tsp Baking Powder

2 tblsp Curd / Plain Yogurt

7 tblsp warm Water

4 tblsp melted Ghee / Oil

Ghee / Oil for deep frying

Method:

Mix the flour, salt ,cracked pepper and baking powder in a bowl.

Add the ghee and rub between your palms until it takes the form of breadcrumbs.

combine the curd with water and and form a pliable but firm dough using this liquid.

Cover with the damp cloth and set aside for 30 minutes.

Divide the dough into small balls and roll out all the balls.

Heat the ghee / oil in a kadhai or deep-frying pan.

Fry the rolled mathris in a batch over moderate heat.

Do not allow the rounds to become brown, they should remain pale gold in color.

Remove and drain on paper towels.

Repeat the process for frying all mathris.

Well sealed, they will keep for 2-3 weeks.

 

Moong dal Pakodi

Ingredients

100 gms Mung Dal

1 1/2 tsp Salt

2 Red chilly

1 tsp Dhaniya

3 - 4 Curry Leaves

1 pinch Haldi

1 pinch Soda

2 cup Oil for frying pakories

Method:

Soak the dal for 5-6 hours.

Strain it and grind in a grinder.

Now take the dal and add salt, red chilly powder, dhaniya and soda.

Mix well.

Heat oil in a kadahi and fry pakories of small size to a golden brown color.

Serve with Ketchup.

 

Channa Ragada

Ingredients:

To make the cutlet:

3 Potato

1/4 tblsp Coriander Leaves

1/2 tblsp Garam Masala

1/4 tblsp Cumin Seed

1/4 tblsp Turmeric

Bread crumbs

Oil

To make ragada:

1 tblsp Chaat Masala Powder

1/2 tblsp Ginger Garlic Paste

1/2 Cup Chana

1/4 tblsp Baking Soda

4 tblsp Oil

1/4 cup Curd

1 Onion

1 Tomato

1/2 tblsp Garam Masala

1/4 tblsp Turmeric

1/2 tblsp Red chili pepper

Coriander Leaves

How to make ragada patties:

Boil, peel and mash the potatoes well.

Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder,

jeera powder, turmeric powder and salt.

Mix and knead well into a dough.

Now, add the bread crumbs and knead well.

Divide the dough into balls.

Press each ball with hand so that it would make into a round patty.

Heat oil in a kadai and fry the prepared patties in the oil till golden brown on

both sides.

Take out the patties from the oil and put them into a bowl with tissue paper to

drain the excess oil.

To prepare the ragada:

Wash and soak channa for about 6 - 8 hours.

Boil channa with baking soda in pressure cooker till soft.

Heat oil in a kadai, add chopped onions, fry till the onions are light golden

brown.

Add ginger garlic paste, turmeric powder, garam masala powder, chat masala

powder, red chilli powder and fry

Now add tomatoes and salt.

Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

Now, add the boiled channa, enough water, curd and mix well.

Cover and cook on medium heat for 3-4 minutes.

To serve cutlet ragada:

Prepare tamarind chutney and mint chutney.

Take the serving plate, put two cutlets in the plate.

Pour the ragada on the cutlets.

Sprinkle chopped onions and coriander leaves.

Sprinkle a pinch of chat masala powder and serve hot.

 

Hi Abha,

Thank you ya,:-D Try them slowly one by one. I dont know your mail ID, so I am

wishing here itself.

HAPPY ONAM TO YOU AND YOUR FAMILY:2thumbsup:

 

Hi Gayathri and Preeti,

Thanks for your mail. Try them and give your FB.:-D