Samosa is a favorite tea time snack in India and in Indian restuarants worldwide. It is often served with mint chutney and is relished by people of all ages.

Ingredients for Samosa Recipe (Indian Snacks Recipes)

Samosa Stuffing:
white potatoes: 3 – boiled, peeled and mashed
Green Peas: 1/2 cup boiled and drained
Cumin Seeds: 1 1/2 tsp
Aamchur (mango powder): 1 tsp
Dhania-jeera powder: 1/2 tsp
Red Chilli powder: 1 tsp
1/2 tsp saunf(fennel)powder
Garam Masala Powder: 1/2 tsp
Cashewnuts: 1 tablespoon, chopped
Salt to taste
1/2 cup maida for rolling out
Oil for deep frying
Ghee: 1 tablespoon for the stuffing
Cold water: 1 small bowl

Samosa Covering:
Maida: 3 cups
Ghee or oil: 1 tablespoon (melted)
salt to taste

Method of Preparation for Samosa :

• For the stuffing, heat the ghee/oil and add cashew nuts and cumin seeds
• When it starts to splutter, add the dry powders of aamchur, dhania zeera and fry for 10 seconds.
• Add the green peas and mashed potatoes and mix well with a spoon.
• Add some salt to taste.
• Fry the mixture on a low flame for 10 to 12 minutes, and set aside.

Method for the Samosa covering :

• Prepare the covering for samosa by combining maida, oil/ghee and salt it a large bowl. Take enough water and knead the dough, until firm.
• Set it aside for 10 minutes.
• Divide the dough into round portions of equal size.
• Coat each portion with some maida
• Make a cone from each portion and stuff with the potato mixture
• Use some water to seal the edges properly
• Deep fry the samosas in hot oil on a low heat, till they turn golden brown.
• Serve with mint chutney

Batata Vada is the perfect replacement for burgers in Mumbai. Batata Vada is the preferred breakfast snack for Mumbaikers, the same way Idli, Dosa is for people in South.

Ingredients for Batata Vada Recipe (Indian Snacks recipes)

1. Potatoes: 3/4 lb
2. Onions: 3-4, finely chopped
3. Bengal Gram Flour (Besan): 2 cups
4. Green chillies: 3-4
5. Ginger: A small piece
6. Garlic: 4 cloves
7. Coconut: 2 tbsp, grated
8. Salt to taste
9. Sugar to taste
10. Juice of one lime
11. Coriander leaves: A few sprigs, chopped
12. Oil
13. Some curry leaves
14. Mustard Seeds: 1 tsp
15. Turmeric Powder: 1 tsp
16. Red Chilli Powder: 1/2 tsp
17. Cumin seeds: 1 tsp
18. Baking soda (soda-bi carbonate): One pinch

Method of Preparation for Batata Vada

• Boil the potatoes in a pressure cooker, until soft.
• Then peel them and mash. And set aside.
• Blend the green chillies, ginger and garlic to a fine paste (in a blender).
• Mix the potatoes, onions, coriander leaves, green chillies-ginger-garlic paste, lime juice, sugar and salt to taste.
• Heat some oil and add the curry leaves and mustard seeds to it.
• Remove from heat after some time and add to the mixture of potatoes.
• Mix well.
• Make a smooth blend of bengal gram flour, cumin seeds, turmeric powder, red chilli powder and salt to taste. While making the batter, add a teaspoon of hot oil to this mixture.
• Let this batter remain a bit thick.
• Take the potato mixture, and divide into equal sized portions, of the size of a lemon.
• Dip all the potato balls in the batter and deep fry them, until they are golden brown in color.
• Serve hot with mint chutney or ketchup.