Crispy Chapati Rolls

Ingredient :

• 1 Cup Gram flour (Besan)
• 1/2 Tsp Ajwain
• 1 Tsp Dhania-jeera Powder ( Cumin and Dry Coriander powder)
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1-2 Tsp Sesame Seeds
• A pinch of Baking Powder
• A pinch of Asafoetida(Hing)
• 1/2 Cup Finely Chopped Coriander Leaves
• Salt to Taste
• Water.
• Oil for Frying 

 
Method :
In bowl take gram flour and add all above ingredients to it and mix it up well.

 Now add water little by little to make a thick paste or mixture.

Now take a chapati and spread the made mixture over it .

Then place second chapati on it, spread mixture on it again , place third chapati on it and again spread the mixture.

Now Roll this layer of 3 chapaties tightly into a roll and seal the edges with little water.

Steam cook this roll for 10 minutes.

Let it cool for 15 minutes Then cut the roll horizontally.

Heat oil in kadai and deep fry rolls on medium flame.Serve with Tomato Ketchup.

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Crispy Okra / Crispy Bhendi

Ingredient :

• 250 gm Okra
• 2 tbsp Besan
• 2 tbsp Rice floor 
• 1.1/2 tsp Red chilli powder
• Salt to taste
• Oil for deep frying
• Water if required

Method :
Wash Okra, Dry it out and cut into thing vertical pieces.

Mix cut okra with besan , rice floor, red chilli powder, salt. Add little water if required.

Heat oil in pan and deep fry okra till it become crispy.

Serve .

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Popcorn

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 1 tsp Salt
• 1 tsp Turmeric powder

Method :
In a medium pan pour the tablespoon of oil and heat over medium heat.

When oil is hot, put salt and turmeric powder and throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan .

Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and serve hot.  

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Chocolate Popcorn

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 10-12 piece of Chocolate chips ( i have used Dairy Milk)
• 2 Tsp Milk

Method :

In a medium pan pour the tablespoon of oil and heat over medium heat.

 When oil is hot, throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan.

 Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

 Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and set aside. 

In a double boiler, or just a glass mixing bowl over boiling water, put chocolate chips , butter and milk and Stir until melted.

 Pour the popcorn in a mixing bowl and add the melted chocolate.  Grab a wooden spoon and gently stir in the chocolate, ensuring that all of it is covered in chocolate.

Then spread the chocolate popcorn out on a baking sheet. Let it sit for 3-4 hrs or until dry and then put in airtight container until ready to serve.

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Sabudana Vada / Sago Vada

Ingredients :

• 1/2 cup sago (sabudana)
  
  
• 1 cup boiled and mashed potatoes 
• 1/2 tsp or as reqd red chilli powder 
• 1/2 tbsp lemon juice
• salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.

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Gobi Lollipop

Ingredients :

• Cauliflower florets with long steam- 14 piece
• 1/4 cup Maida/ All purpose flour
• 1/4 cup Corn flour
• 2 tbsp Rice flour
• 1 tbsp Ginger and Garlic paste
• 1 tsp Red chilli powder
• 1 tsp Lemon juice
• A pinch of Ajinomoto
• A pinch of Cooking soda/ Baking soda
• Little Red food color ( optional)
• Salt to taste
• Water as required
• Oil to deep fry. 

Method :

 

Add cauliflower florets to the boiling water and cook until half done. Drain the half cooked cauliflower florets, pat dry and set aside.

 

 

In a bowl combine ginger and garlic paste, red chilli powder, lemon juice, ajinomoto, red food color. Mix everything well and to this mixture add maida flour, cornflour, rice flour, cooking soda, salt and few tbsp water. 

Again mix everything well to get smooth and lump free batter( like bajji/ pakora batter). 

 

Heat oil in a pan to deep fry, when oil is hot take a cauliflower floret, hold the long stem and dip completely in prepared batter and drop it into hot oil. 

 

Do the same with rest of cauliflower florets and deep fry them until crispy and golden brown. 

 

Cover the cauliflower florets long stem with foil paper and serve hot.

 

 

 

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Instant Methi Corn Aappe

Ingredients :

• 2 Cup Sweet Corn
• 1 Cup Rawa
• 2 Green Chillies
• 1/2 Cup Methi Leaves ( Fenugreek )
• 1/2 Cup Coriander Leaves
• 1/4 Spoon Garlic Paste
• Pinch of Eno
• Salt to taste

Method
In a mixie, crush together green chilies and corn till smooth paste.Add salt, rawa, garlic paste in it and mix. Add finely chopped methi leaves and coriander leaves to this mixture and mix.Add Eno and if required little water and make batter by mixing well.

Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.

Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot with coconut chutney or tomato sauce.

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Kothimbir Wadi

Yet one more favorite Maharashtrian snack is the Kothimbir Vadi. Kothimbir is the Marathi word for coriander leaves.

Ingredients:
1/2 packed cups Coriander Leaves, finely chopped 
1 cup Gram Flour/Besan
3-4 Green Chillies, finely chopped 
4-5 Garlic cloves, finely chopped

¼ cup roasted crushed peanuts
1 Tsp Sugar
2 Tbsp Oil
Salt to Taste
1-2 Cup or as required Water

Method:

Heat Pan/ Kadai.Add oil and wait till it gets heated.Now add chopped garlic and green chillies to it.

Add water, Sugar and Salt .Once it boils add gram flour, crushed peanuts and chopped coriander leaves and stir vigorously.
 

 If you stop stirring lumps can be formed.Stir until mixture becomes thick.Mixture should become nicely thick.It will take approx 8-10 min.

 

  

Grease one plate  with oil and pour batter into it. Spread it evenly. Let it cool properly before you un-mould it.

 Cut it into desired shapes. Now you can either serve it as it is or continue with next step.

Heat oil in a pan and Shallow or Deep Fry on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or tomato sauce or as side dish with Rice and Dal and enjoy. 

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