Tag: snack


As the name says, Mangalore Buns, is popular in Udupi/Mangalore either as breakfast or teatime snack.  Buns are soft, fluffy, sweet puris made using bananas.  So they are also called Banana Pooris.  As it is little sweetish, it is consumed with spicy item like chutney, sambar, pickle.

Traditionally Buns are prepared using Maida/APF but I have shown you the recipe with Atta/Godhi Hittu



Chiroti is a famous sweet fried dish usually made during marriages and festivals. It is consumed along with sugar powder and/or badam milk.

Today let us learn to prepare Chiroti at home instantly.  It is very easy and tasty.  And there is no need to wait for marriages or functions.



Bread is a staple food prepared from a dough of flour and water, usually by baking.  It is made from wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread.
Besan Bread Toast can be prepared with plain bread or whole wheat bread.

Today let us learn how to prepare Besan Bread Toast.


Bhakarwadi is a Gujarati fried roll, crispy, spicy, tangy snack item.  It is prepared as a snack too.

Ingredients :
All purpose flour/Maida        1 cup
Gram Flour/besan                 3/4 cup
Turmeric                                  1/2 tsp
Oil                                              1 tbsp + for deep frying
Chilli Powder                            3 tsp
Sesame seeds/til                     1/4 cup
Poppy seeds/khukus              1/4 cup
Ginger     grated                      1/2 tsp
Coriander powder                   1/2 tsp
Cumin powder                         1/2 tsp
Coconut grated                        1/2 cup
Green chillies                           3
Coriander leaves                      2 tbsp chopped
Asafoetida                                1/4 tsp

Method :

Take a bowl, add maida, besan flour, chilli powder, turmeric, 1 tsp oil and mix well.


Add water slowly and mix to a dough.  Cover and keep aside.


Dry roast sesame seeds and poppy seeds.
In a blender, put these roasted seeds, coriander seeds, ginger powder, cumin powder, green chillies, asafoetida and grind into fine powder.
Add finely chopped coriander leaves, salt to taste and mix well with the masala.

Take pan and heat oil for deep frying.

Now divide the dough into 8 equal parts.  Roll out one portion dough into chapati and spread the masala mix on the rolled chapati.



Start rolling the chapati tightly without any air inside.


Apply water on the edges and close.


Cut the rolls into thin pieces and gently press the pieces.  Let the pieces be of same size so that frying will be equal else smaller piece will be fried and bigger one will not be fried.



When oil is ready for frying turn the flame to low/medium and gently drop the Bhakarwadi pieces into the oil.


When Bhakarwadi’s turn golden brown remove from the oil on a kitchen towel to absorb extra oil.


Now Bhakarwadi’s are ready to serve.


Transfer the remaining Bhakarwadi’s into an airtight container and you can store for about 15-20 days.

Tips :
You can add more Masala to be more spicy.  Once you roll into tubes gently press by your hand and cut into pieces.  Flame for frying should not be too high nor too low.  Else Bhakarwadi’s gets burnt and before it is cooked.




Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.

We have already learnt to prepare Chakkuli/Chakli hittu/powder.

Now let us learn how to fry Chakkuli/Chakli.



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Chakkuli/Chakli is one of the most famous authentic traditional fried snack/food item of South India. It is prepared by using Rice and Urad Dal. Chakkuli/Chakli is prepared in many varieties and with different ingredients. Instant Chakkuli/Chakli is also famous for time saver. But naturally, taste always differs with instant and traditional way of preparing Chakkuli/Chakli.

Today I am showing the very traditional way of preparing Chakkuli/Chakli Hittu/powder.   Though it looks time consuming and tedious for many people, I am sure once you try this out you will never look back for other varieties. You can try out instant Chakkuli/Chakli recipe also.

You can prepare the Chakkuli/Chakli hittu or Chakkuli/Chakli flour and store in a container and fry Chakkuli/Chakli whenever necessary.   Add salt and you can store for more than a year.  As Chakkuli/Chakli flour is older Chakkuli/Chakli comes out very well and taste increases.



Pav Bhaji

Pav Bhaji

Pav Bhaji is a famous Maharastrian fast food rather road side dish originated in Mumbai. Now it has spread all over India especially Gujarat and Karnataka. Pav is Portuguese word means bread. Pav is toasted with butter. Bhaji in Marathi means vegetable dish. Bhaji is prepared with mixed vegetables either whole or mashed topped with butter.

Let us learn how to prepare Pav-Bhaji.






Bajji is one of the famous Indian Snack. It is prepared with Chana flour/Gram flour.

It is a popular spicy fried, crispy snack. It is very easy to prepare.   It is served in lunch or evening snack.

Today I am preparing Heerekai/Ridge Gourd Bajji. Batter has to be prepared to make Bajjis and you can also use Onion, Capsicum, Potato in place of Heerekai/Ridge Gourd.

When it is raining, not able to go out, Bajji can be prepared and have with hot Tea.

Ingredients :

Gram Flour/Chana Flour           2 cups

Rice Powder                                    2 tsp

Heerekai/Ridge Gourd               2 nos.

Chilli Powder                                  4 tsp

Cooking Soda                                  one pinch

Oil for frying

Salt to taste


Method :

Peel the skin of Heerekai/Ridge Gourd.

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Make thin slices.

Steam cook for 3-4 mins. You can also keep in oven for about 30 seconds.


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In a bowl mix chana powder, chilli powder, salt to taste, cooking soda, rice powder.

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Add water and prepare batter. Keep for about 20 mins.

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Meanwhile keep oil for frying.

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Put a drop of batter into oil to check whether oil is hot enough to fry bajji’s. If it comes up immediately, oil is ready.

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Dip sliced Heerekai/Ridge Gourd in the batter and drop into the oil for frying.

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Fry until it is golden brown. Fry Bajjis in medium-high flame.

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Serve hot Bajjis. It can also be eaten along with mint chutney/tomato chutney or tomato sauce.

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Tips :

Batter should not be too watery. You can also fry Bajji as soon as the batter is prepared. I prefer to keep for about 20 mins so that Bajji will come out crispy. Chilli powder can be added as per individual taste.


Onion Pakoda

Onion Pakoda

Pakoda is said to be one of the famous India Spicy Dish. It is prepared with Chana flour /Gram flour with onion.

It is a popular spicy fried, crispy snack. It is very easy to prepare. It is served as snacks or appetizers.

When it is raining, not able to go out, instantly Pakoda can be prepared and have with hot Tea.

Ingredients :

Gram Flour/Chana Flour           2 cups

Rice Powder                                    3 tsp

Onion                                                 3 nos.

Green Chillies                                  4-5

Chilli Powder                                   4 tsp

Curry Leaves                                   3-4 strands

Coriander Leaves                          3-4 strands

Oil for frying

Water as required

Salt to taste


Method :

Finely chop onion, curry and coriander leaves.

In a pan put oil for frying and heat on high flame.

Meantime, in a bowl add gram flour, rice powder, chopped onion, curry and coriander leaves, cut green chillies, 2 tsp hot oil, chilli powder, salt to taste.

IMG_20140715_164020 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now add water as required to prepare the dough.

IMG_20140715_164836 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Take a small pinch of dough and put in the oil, if it come up immediately, oil is ready for frying.

Put medium lemon size balls of dough into the oil. Do not press or make hard balls. Just pick the dough random shape and put into the oil.

Fry till golden brown.

IMG_20140715_164845 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>When it is done remove from the oil and put on kitchen towel to remove excess oil.

IMG_20140715_171806 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now hot Pakodas are ready to eat.

IMG_20140715_171616 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Pakodas can be eaten as it is or served with chutney.


Tips :

Use gud amount of onion to make Pakodas tastier. If you want Pakodas more spicy you can add green chillies and chilli powder as per your taste.


Masala Medu Vada

Masala Medu Vada

Medu Vada is an authentic and traditional South Indian Recipe. It is taken with sambar or chutney. Idli, Vada, Sambar combination is famous. It is consumed as breakfast.

It is also prepared as a snack. It is made as naivedya to Lord Ganesha in festival. It is also offered to Lord Ganesha as “Vada Haara” as serving.

But today I am adding onion to make Masala Medu Vada so it can be consumed for breakfast or as snack.

Ingredients :

Urad dhal                                          2 cups

Rice powder                                     2-3 tsp

Green chillies                                   8-10

Onionchopped                                1 ½ cups

Ginger paste                                     1 tsp

Jeera                                                   1 tsp

Pepper                                               1 tsp

Cooking soda                                   one pinch

Curry leaves                                    8-10

Coriander leaves                           5-6 strands

Salt to taste

Oil for frying


Method :

Wash and soak urad dhal for 3-4 hrs.

Grind urad dal without water. You can sprinkle water for grinding about 4-5 tsp. It all depends on the consistency of the batter which gives correct shape to vadas.

Remove grinded urad dal in a bowl.

Add rice powder, cut green chillies, jeera pepper powder, ginger paste, salt, finely chopped onion, curry and coriander leaves and cooking soda. Mix well.

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Add 1-2 tsp of water and make batter. Do not add more water as onion in it have moisture. Leave it for 10 mins.

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Meanwhile keep oil for frying in high flame.

When oil is hot take a medium lemon size urad dal mixture make a hole in the centre and put for frying.

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Fry till golden brown.

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Remove and put on a kitchen napkin to drain excess oil.

Now Masala Medu Vada is ready to serve.

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You can have with sambar, pudina chutney or any chutney of your choice.

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Tips :

Do not put water while grinding. If grinded mixture is watery it absorbs more oil and vada will not come properly. Once you get to know the consistency it is easier to make vadas. Oil should be hot for frying.