indian snacks recipes

indian snacks recipes

Jackfruit chips

JackfruitJack Fruit (chakka)(raw with firm flesh) - 1 no or as reqd,
SaltSalt - As reqd,
Oil - As reqd,
Water - As reqd
Clean the jackfruit and separate the flesh from it. Make sure to apply oil on your palm and the knife while doing this so that the gum doesn't stick to it. After separating the edible part, cut it into long pieces. Heat oil in a pan  When the oil is hot add the jackfruit pieces. Deep fry it by stirring it occasionally. When it’s ready, add one tsp of salted water to the chips. Mix well. Remove it from fire. Repeat the same procedure for rest of the pieces. Store it in an airtight container.

Banana chips

Unripe plantains (large)(Vazhakka) - 1 kg,
Coconutoil (Velichenna) - 300 gm,
Salt (Uppu) - As reqd,
Sour curd - 1/2 glasses
Peel off the skin of the large sized plantains and put them in water. Pour sour curd into this water. The purpose is to remove the plantains- serum. Leave this for half an hour. Strain the excess water off. Heat oil in a wide pan (preferably Urali) Bring it to boil. Slowly, slice the plantains using a chips slicer directly into this oil. When it's cooked, sprinkle some salt water and continue stirring. Turn over the chips to cook both the sides. Once sure that they are crisp, use a strainer to take the chips out and place them on an absorbent paper to drain the excess oil off.

Samosa

Potato (big) - 1 no
Green peas - 1/2 cup
Carrot - 1 no
Onion - 1/2 cup
Green chillies - 2 nos
All-purpose flour (Maida) - 1/2 cup
Wheat flour - 1/2 cup
Salt - As reqd
Turmericpowder - 1/2 tsp
Chillypowder - As reqd
Oil - As reqd
Cut potato and carrot into small pieces. Cook potato, carrot and green peas. Heat oil in a pan or kadai. Splutter mustard seeds. Add onion, green chillies and saute well then add cooked potato, carrot and peas mix. Add turmeric powder and chilly powder and cook for 2 - 3 mins. Mix maida and wheat flour and form a soft dough. Roll the dough to oval shapes and cut each oval shape into 2 halves. Put the cooked vegetable mix in each half and close the ends to make triangle shaped samosa pieces. Heat oil in a pan and deep fry the samosas. Serve the hot samosas with Ketchup/pudhina or coriander chutney.

Ullivada

Allpurposeflour (Maida) - 1 cup
Onions - 4 nos(finely sliced)
Curryleaves - A few (finely chopped)
Green chilly - 3 nos(finely chopped)
Chillypowder - 3/4 tsp
Ginger - 2 tsp(finely chopped)
Turmericpowder - 1/4 tsp
Salt - As reqd
Water - As reqd
Oil - As reqd
For preparing ullivada, take a bowl, add maida, onions, curry leaves, green chillies, chilly powder, turmeric powder, ginger, salt and required water. Mix it well by hand and make it into a paste. Heat oil in a deep frying pan. Scoop the prepared paste using a spoon and fry it in oil till it becomes golden brown.

Pazhampori

Nenthrapazham-4
Sugar -1tsp
Wheat powder4 tsp
Rice powder-2tsp
Sesame seeds 2 tsp
Oil -1/2 litre for frying bananas
Peel bananas and slice it into small pieces. Make the batter with wheat powder,rice powder,sugar,sesame seeds and salt. Dip these bananas into this batter. Fry till it turns golden brown color. Drain excess oil. Now pazhampori/ethakkapam is ready to serve.

Unniyappam

Rice flour - 2 cups (I used palappam podi)
Wheat Flour - 1 cup
Jaggery - 250-300gms
Ripe banana - 2-3 (I used poovan pazham, refer notes for substitute)
Coconut bits (thengakothu) - 1/2 cup
Black sesame seeds - 1&1/2 tbsp
Baking soda - 1/2 - 1 tsp
Ghee - 1 tbsp
Oil - for deep frying (I used coconut oil)
Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely. Fry the black sesame seeds and coconut bits in ghee till it turns golden brown. Grind the bananas first, add 2 tbsp of melted jaggery to the ground banana and grind again till you get a smooth paste. Mix together rice flour, wheat flour,ground banana and melted jaggery. Add water little by little till you get the consistency of idli batter. You may need around 1-1.5 cups of water. Add fried coconut bits and sesame seeds and baking soda to the batter. MIx well. Keep aside the batter for 30-45 mins. If the batter turns too thick after resting, add extra water to loosen it and stir well. Heat oil in appachatti (pan), when the oil is really hot, reduces the flame to low-medium.  Drop tablespoons of batter to the chatti. Keep turning the unniyappams in between, till you get a golden-dark brown colour on both sides. Drain excess oil on tissue paper.

Uzhunnuvada

Blackgram (Uzhunnuparippu) - 400 gm
Rawrice (Pachari) - 4 tsp
Black pepper - 15 nos
Greenchillies - 7 - 8 nos
Ginger - 1 1/2" piece
Asafoetida(Kayam) - 1/2 tsp
Corianderleaves (chopped) - 3 tsp
Curryleaves - 12 nos
Salt - As reqd
Oil for deep frying
Soak black gram with raw rice and pepper for 4 hrs. Cut green chillies, ginger, coriander leaves and curry leaves into very small pieces. Grind black gram with as much less water as possible. Add salt and asafoetida while grinding. The batter should be too thick to stick on hands. The blackgram should not be ground too nicely. It should be a little rough. Remove the batter into a bowl and add chopped green chillies, ginger, peppercorns, coriander leaves and curry leaves. Heat oil in a fry pan. Apply cold water on your left hand and put a little batter of the size of a lemon on it. Press it softly to get a flat round shape. Make a hole in the middle with wet finger. Place them in the hot oil and deep fry. Repeat the procedure for the remaining batter. Serve uzhunnu vada with sambar or chutney. If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.

Pottato pops

Potato - 5, medium - large
Minced / grated garlic - 2 to 3 tsp
Chopped parsley - 2 to 3 tbsp
Fresh cream - 100 gms (refer notes)
Butter - 50 gms
Grated mozarella cheese - 200 gms
Pepper powder - 1 tsp, optional
Salt
Bread crumbs - 1. 5- 2 cups
Egg whites - 2 (refer notes)
Plain flour (maida) - 2 tbsp
Water - 3 tbsp
Oil - for deep frying (I used sunflower oil)
Add salt and water to the potatoes and cook till it becomes tender. Drain the water and mash the potatoes well. Add minced garlic and chopped parsley to the mashed potatoes and mix well. Bring it back to stove top. Keep it on low flame and add cream, butter, pepper (if using) and grated cheese. Cook till everything is mixed well and butter is melted. Do a taste test and add more salt if required. Remove from fire and let it cool completely. Beat the egg whites lightly and add plain flour to it. Whisk well to remove any lumps, add water and make a smooth batter. Shape the cooled potato mixture into small bite size balls / pops. Dip the pops in egg white batter and roll in bread crumbs. You can refrigerate the pops at this stage and store it in an airtight container for 2 days. Heat oil (enough for deep frying) in a deep and wide pan. The oil should be hot, but not smoking hot, low-medium flame is ideal. Add the pops in batches and fry till it turns golden brown. Make sure you dont crowd the pan. Drain the fried potato pops on kitchen tissue and serve hot with dip of your choice. I served it with a Jalapeno cheese dip and ketchup, but it also tastes great without any dip. I got around 60 bite size potato pops from the above qty.

Sughiyan

Cherupayar(Moong Dal) - 1/2 kg
Jaggery - 1/4 kg
Coconut - 2 cups
Plain Flour - 1 1/2 cup
Gram/besan Flour - 1 1/2 cup
Cardamom - 5 crushed
Water
Cook cherupayar in 3 cups water & drain the water completely. Make sure that it is not overcooked. Melt Jaggery by adding 1/4 cup water. When it melts add coconut & cardamom. Mix well. Add the cooked cherupayar to this mix & combine. Make sure that the mix is dry. When it is cooled make small balls with the mix. Combine plain flour & besan flour. Add little water to this & make a thick batter. Dip each of the balls in the batter & deep fry

Parippu vada

Chana dal (split bengal gram/kadala parippu) - 2 cups
Onion - 1 big, finely chopped
Green chilli - 2-3, finely chopped
Ginger - 1-2 tsp, finely chopped
Fennel seeds - 1/4 tsp (optional, refer notes)
Curry leaves - 3-4 stems, finely chopped
Kayam (asafetida) - 1/8 tsp
Salt
Oil
Soak chana dal in water for 2 hours. Drain the water completely. Make sure that the water is dried well, pat dry the dal with a clean kitchen towel. Crush the soaked and drained dal, just run it in mixie for a few seconds. Make sure you dont grind it to a smooth paste. Add all ingredients except oil to the crushed dal and gently mix it together. Make small balls with the dal mix (gooseberry size). Heat oil for deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and add the vada. Before adding to the oil, just flatten each ball in your palm. Wet your hands before flattening the dough. It is better to flatten the dough just before adding to the oil, otherwise it may break. Fry till the vadas (fritters) become golden brown or if you like it extra crispy, fry till you get a darker shade of brown. Drain excess oil on a tissue paper. Serve hot. You will get around 20-25 parippu vadas of small-medium size, with the above qty.

Unnkai

Ripe Banana 2
Coconut 1 cup
Sugar 5-6 desert  spoon
Cardamom 2
Ghee 3 tablespoon Oil for frying
Steam the bananas. Let it cool. Mash the steamed bananas & keep it aside.  Heat ghee in a pan & add coconut, sugar & cardamom. Stew it for 5-6 minutes.  Apply a little oil in the hands & make 10 - 12 rolls with mashed bananas. Flatten each roll & fill it with coconut mix & roll it again. Fry these rolls in heated oil until it becomes light golden brown.

Ellunda

Sesame seeds 3 cups
jaggery 2 large balls or 5-6 small cubes
Water 1 cup
Cardamom powder 1 tsp
Salt a pinch
Roast sesame seeds until it starts to pop over medium heat.It may take 5 minutes. Heat a pan,add jaggery and water.Make  a syrup consistency,switch off flame.Strain the impurities. Then're boil the jaggery syrup,cardamom powder and pinch of salt on medium heat.When the syrup reaches the soft crack stage(read notes below),switch off flame.Remove the pan from heat and toss in the roasted sesame seeds. Mix it well,leave aside until its warm to touch or can bear the heat in palms.Now scoop out small balls of mixture and shape in balls.If its sticky use a little oil or ghee to grease your hands and then shape.If the jaggery becomes too dry,then reheat the mixture on very low flame just to warm up and repeat making balls with rest of the mixture.Place the balls on a plate and wait to cool. Serve just like that or store in ziploc bags after cooling.

Sarkara upperi

Raw Plantain: 3 nos
Jaggery syrup: 3/4 tsp
Powdered sugar: 2 tbsp
Ground Dried Ginger powder: 1/2 tsp
Rice flour: 2 tsp
Cardamom: 4 nos
Cumin seeds: 1/2 tsp
Oil for frying
Peel off the plantain skin and cut each of them into half lengthwise. Cut each into 1/2 cm thick pieces again and keep it aside. In a frying pan pour the oil and heat it at medium-high flame. Add the Plantain pieces when the oil become hot and fry it on a medium flame stirring occasionally until the banana pieces become golden yellow / crisp. (At least 30 minutes to fry a batch). You can feel the crispness of the chips when you stir them around. Take the chips out of the oil with a slotted spoon and drain on paper towel and let it cool down (important). Melt the jaggery by adding 2 tbsp of water to it and if there are impurities strain the jaggery and use it. Add the cumin powder, 2 tbsp powdered sugar and cardamom to the jaggery syrup and bring to a boil stirring continuously. When the syrup is in the right consistency lower the heat and adds the fried banana pieces. Mix well and stir continuously in order to prevent the chips from sticking to each other. Remove from the stove and add the ginger powder. Add 2 tbsp powdered sugar, mix well. Finally just sprinkle the rice flour. The delicious sarkkara varatti is ready to have. Keep them in an airtight container.

Chees balls

Paneer (cottage cheese) - 200 gms
Potato - 1 medium - big (boiled & mashed)
Crushed pepper - 1 tablespoon
Garam masala - 1/2 teaspoon
Cornflour - 1-2 tablespoon
Salt
Oil - for fryin
Mix all the ingredients (except oil) together. Take small amounts from it and make small balls. Deep fry in oil & serve hot with sauce of your choice.

Mulak baji

Bajji Mulaku (Long green chillies) - 10 nos
Lime - 1 no
Gramflour (Kadalapodi) - 1 cup
Chillypowder - 1 pinch
Turmericpowder - 1 pinch
Baking soda - 1 pinch
Salt - As reqd
Oil for deep frying
Clean the chillies. Cut into half, take out the seeds inside. Mix together besan flour with salt, chilli powder, turmeric powder and pinch of baking soda to dosa batter consistency. Take lime water in a bowl and add a pinch of salt in it. Put the chilles in it for marination for 10 mins. Take them out and dip them in the besan batter. Deep fry in hot oil and Serve hot with tomato sauc

Egg baji

Eggs- 5, hard boiled
Besan flour/ chick pea flour- 1/2 cup
Rice flour- 1 tbsp
Cumin seeds- a pinch
Salt- to taste
Baking soda-1/4 tsp
Red chilly powder- 1/4 tsp
Turmeric powder- 2 pinch
Ginger paste-1/2 tsp
Garlic paste_1/2 tsp
Asafoetida/ hing powder- a pinch
Garam masala powder-1/4 tsp
Oil- for deep frying
Coriander leaves- finely chopped
Curry leaves- finely chopped
Green chilly- 1, finely chopped
Boil the eggs and remove the shells once cooled. Cut into half and set aside. In a mixing bowl, add besan flour, rice flour, salt, red chilly powder, turmeric powder, garam masala powder, asafoetida powder, baking soda, ginger paste, garlic paste, green chilly, coriander leaves, curry leaves and cumin seeds. Mix everything well along with water to make a batter. Add water accordingly only, the consistency of the batter should not be very thin or very thick. Add each slice to the besan batter and gently coat well. You can lift it with your hand or with the help of a spoon. Heat oil in a deep bottom frying pan and gently drop it and fry. After few minutes, flip the other side and fry until both sides turn golden in color. Remove from oil and drain well in a kitchen towel. Serve hot along with chutney or tomato ketchup.

Achappam

Plain flour (maida) - 3/4 cup
Rice flour - 1/4 cup (I used Appam podi)
Medium thick coconut milk - 1 cup
Beaten Egg - 1
Sugar - 3.5 - 4 tbsp (refer notes)
Salt - a pinch
Black sesame seeds - 1/2 tsp
Kalonji/karinjeerakam/onion seeds - 1/2 tsp (optional)
Oil - for deep frying (we used sunflower oil)
Put plain flour, rice flour, egg,coconut milk,sugar and salt in a mixie and blend just until smooth and without lumps. You can also Mix it well using a wooden spoon or manual whisk. Add sesame seeds and Kalonji (if using) and stir well. Transfer some batter to a small and deep vessel. Heat oil in a deep and wide pan Place the Achappam mould in it, while heating the oil. Once the oil is heated enough, it should be really hot, but not smoking hot, dip the heated achappam mould in the small vessel filled with batter. Make sure you dip only 3/4 th of the mould in the vessel, otherwise the batter may stick to the mould and and achappam won't slip out of the mold as as it should be. Immediately dip the mould in hot oil and shake it a little so that the batter loosens into the oil. While the achappam is frying, place the mould in the oil (refer notes). Once it starts getting brown around edges, flip the achappam using a slotted spoon and cook till both sides turn brown. Keep in mind the colour of Achappam tends to darken and hold its shape as it rests. Drain the fried Achappams on paper towel. Once it's cooled completely, store in an airtight container for up to 1 week at room temp.

Kozhkotta

Rice flour - 125 gm ( approx 1 cup)
Jaggery - 100 gms
Coconut - 3/4 cup
Ghee - 1/2 tsp (optional)
Crushed cardamom - 1-2
Water - 1 cup (refer notes)
Salt
For the filling:
Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.
For the dough:
Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam dough and also the dough should not be sticky. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.
kozhukatta-filling
Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute. Serve warm.

Egg puffs

Puff pastry - 8 squares ( I used 4 inch square frozen puff pastry, refer notes to see how to make homemade puff pastry)
Hard boiled eggs - 4, cut into half
Onion 2-3, medium - big, finely sliced (refer notes)
Crushed ginger &  garlic - 1. 5 - 2 tsp, each
Turmeric powder - ¼ tsp
Chilli powder - 1.5 tsp tsp
Coriander powder - ½ - 1 tsp
Pepper powder - ½ tsp
Garam masala / meat masala - ½ tsp (refer notes)
Tomato ketchup - 1 tbsp
Curry leaves
Egg - 1, for egg wash
Oil - I used coconut oil
Salt
Preheat oven to 200 C, 10 mins before baking. Line a baking sheet with alfoil or parchment/baking paper. Heat oil in a wide pan and add sliced onions. Cook till the onion becomes golden brown. Once the onion becomes golden brown, add crushed ginger and garlic and cook for 2-3 mins. Add all masala powders and salt. Cook till the oil appears, around 2-3 mins. Add 1 - 2 tbsp hot water to bring everything together. Add ketchup (refer notes), curry leaves and mix well. Thaw the puff pastry. Beat 1 egg with 1-2 tsp water for egg wash. Apply this egg mixture on four sides of the puff pastry. Place about 1 tbsp of masala on each puff pastry, followed by half a slice of egg. Put some masala on top of the egg as well. Bring together the diagonally opposite sides and seal. Apply the egg wash all over the sealed puffs. Bake in the preheated oven for 20-25 mins or until the puff pastry is golden in colour. Serve with tomato ketchup.

Kuzhalappam

Rice flour - 1 & 1/4 cups (refer notes)
Grated coconut - 1/2 - 3/4 cup
Small onion / shallots - 8 whole, chopped
Chopped garlic - 1 tsp
Cumin / jeera - 1/4 tsp
Grated coconut - 2 tbsp
Thick coconut milk - 1/3 cup
Black sesame seeds - 1/2 tbsp
Salt - 1 tsp
Oil - for deep frying (I used coconut oil)
Grind together small onion, garlic, cumin and 2 tbsp coconut with 1-2 tbsp water to a smooth paste. Add this ground coconut paste and salt to thick coconut milk, mix well. Combine rice flour and grated coconut (1/2 - 3/4 cup) Just pulse it in food processor or mixie for a few seconds. Dry roast the rice powder coconut mixture in a heavy bottom pan / vessel on low flame for 8-10 mins. Add the coconut milk mixture to this gradually. Continue cooking on low flame for 2-3 mins. Remove from fire and add boiling water to make smooth dough. The dough should be soft and not sticky. Add sesame seeds to the dough and knead for 3-4 mins. Cover the dough with a damp cloth and set aside for half an hour. Divide the dough into small portions, the size of a small lemon. Roll the dough into circles (refer notes). Wrap the rolled out dough around a greased rod or you can use a wooden rolling pin. Press the overlapping edges together to form a small curl. Slide it off the rod. Repeat till all the dough is used up. Cover the shaped rolls with damp cloth to prevent it from drying out. Heat oil in a deep pan. Make sure the oil is hot, but not smoking hot. Add the shaped rolls and fry it till it turns golden or darker shade of brown. Cool and store in airtight containers. You will get 25-30, small-medium size Kuzhalappam with the above qty.

Jam roll

Eggs - 3, separated
Caster sugar - 1/2 cup
Self-rising flour - 3/4 cup
Hot milk/water - 2 tbsp
Caster sugar - 1/4 cup
Jam - 1/2 cup
Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, grease the baking paper. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, gently spreading mixture evenly into corners. Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips. Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use serrated knife to cut away crisp edges from all sides of cake. Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape. Either serve jam roll immediately with cream or place onto wire rack to cool.

Shawarma

8 skinless, boneless chicken thighs
For the marinade:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 Tbsp vegetable oil
Salt and pepper to taste
1/4 tsp freshly ground cardamom
1 tsp all spice
For the sauce:
1/2 cup tahini
1/4 cup plain yogurt
1/2 tsp minced garlic
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
Salt and pepper to taste
For plating:
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

Chicken momos

For Dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder
For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 Tbsp oil
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
Salt
1/4 tsp vinegar
1/4 tsp black pepper
Mix the maida, salt and baking powder and knead to stiff dough with water. Heat oil and add the onion and garlic. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper. Roll the dough thin (translucent) and cut into 4"-5" rounds. Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way. Steam for about 10 minutes and serve with soya sauce and chilli sauce.

Bonda

Potato - 3 medium, boiled and mashed (refer notes)
Onion - 1 small, chopped finely
Green chilli - 2, chopped finely
Urad dal (uzhunnu parippu) - 1/2 tbsp
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1-2 tsp
Curry leaves
For coating
Besan (gram flour) - 3/4 cup
Rice flour - 1.5 tbsp
Chilli powder - 1 tsp
Asafetida (kayam) - 1/2 tsp
Hot oil - 1 tbsp
Bicarbonate of soda - 1/2 tsp
Salt
Oil - I used sunflower oil
Heat oil in a pan and crackle the mustard seeds. Add urad dal and fry, till it turns brown. Add chopped onion, curry leaves and green chilli and cook till the onion becomes soft, no need to brown it. Add turmeric powder and cook for a min. remove from fire. Let it cool for 10-15 mins. Add the cooked onion mixture, salt and lemon juice to mashed potatoes. Mix well. Make balls of equal size from the potato mixture.
For the coating
Mix together besan, rice flour, chilli powder, asafetida, hot oil, bicarbonate of soda and salt. Add 1/2 - 3/4 cup water and make a thick batter. The consistency of the batter should be medium thick. Heat oil in a deep and wide pan When the oil becomes really hot, reduce the flame to low-medium. Dip the poatato balls in the batter and fry in the hot oil. Flip the balls after a min or two. Fry it till it becomes golden brown in colour. Serve hot with tomato ketchup and chutney

Cut cake

All-purpose flour, Maida - 500 Gms, 4 cups approx.
Eggs - 4 Nos
Sugar - 300 Gms, 1& 1/2 cup approx.
Cardamom powder -1/2 Teaspoon
Baking Soda - 1 Teaspoon
Vegetable oil to deep fry the cakes
In a bowl, add in the all-purpose flour, cardamom powder and baking soda. Mix well and set aside. In a large bowl, beat the eggs using a wire whisk until frothy, add in the sugar and mix well. Add the flour mixture into this and mix well. Knead well until you get smooth pliable dough. Keep it aside for 30 minutes to 1 hour.
Cut cake Preparation:
Heat enough oil to deep fry the cake in a heavy bottomed deep pan on medium heat. Once the oil is hot, reduce the heat to low. Divide the dough into 3-4 equal portions. Shape each portion into a rectangular shape log. Then cut them into triangle shapes. Make a deep cut on the base of these triangle shapes. Place them in the hot oil as batches. Do not overcrowd. Deep fry them in low-medium heat until golden brown. Flip them in between to ensure uniform cooking. Make sure not to over fry the cake as it will become very hard to eat. Drain on a pan lined with kitchen tissue paper to remove excess oil. Cool completely and store in a dry air-tight container for up to 2-3 weeks weeks and use as needed

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