Ingredients:

Rice 2  cup(s)
split husked black gram (urad dal) 4  tablespoons
butter 2  tablespoon(s)
cumin seeds 1  tablespoon(s)
curry leaves 8
cashewnut pieces 1  tablespoon(s)
peanuts split 1  tablespoon(s)
grated coconut 2  tablespoon(s)
salt to taste
water enough to make a soft dough
oil for deep frying

Preparation of Rice and Black Gram Chips (Nippittu):

   1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.

   2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.

   3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week’s time.

Ingredients: 

For the samosa stuffing:

shelled green peas ½  cup(s)
oil 2  tablespoon(s)
cumin seeds 1  teaspoon(s)
finely chopped 2  green chillies
finely chopped ginger 1  teaspoon(s)
potato(es) peeled and cubed 2  large
red chilli powder ½  teaspoon(s)
salt to taste
dry mango powder (amchoor) or lemon juice ½  teaspoon(s)
garam masala (hot spice mix) ½  teaspoon(s)
chopped coriander leaves 2  tablespoons 
 

For the samosa shell:

plain flour (maida) 1  cup(s)
baking soda ½  teaspoon(s)
baking powder ½  teaspoon(s)
carom seeds ½  teaspoon(s) (optional)
Ghee (clarified butter) / oil 3  tablespoons
salt to taste
water as required for kneading
oil to deep fry

Preparation of Punjabi Samosa:

   1. Cook the peas in boiling salted water for about 10  minute(s) or till soft. Refresh in cold water and drain well.
   2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10  minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
   3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
   4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

    * To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
    * Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
    * Chillies can be increased or decreased as desired.
    * The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
    * Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

      Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup

bread slices finely cut 6
cup yoghurt beaten well 1
big tomato finely chopped 1
teaspoon of mustard and cumin seeds 1
teaspoon of tumeric powder and chilli powder 1
green chillies finely chopped 4
curry leaves 6
tablespoons of oil 2 ;salt to taste
finely chopped coriander leaves to garnish

Method of preparing bread upma:

• Soak the bread pieces in yoghurt for about 10  minutes. Keep aside.
• Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3  minutes or till the tomatoes are cooked and soft.
• Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
• Garnish with finely chopped coriander leaves.

Everybody likes binging those fries, but it may be a bit difficult to cut your potatoes into lean sticks and fry them all the time, especially when you are short of time. Here is a simple way to prepare french fries by freezing them and using whenever you feel like.

Ingredients for Frozen French Fries Recipe (Indian Snacks Recipes)

Potatoes: 5 large, oval shaped
Salt to taste
Oil for deep frying

Method of preparing Frozen French Fries

1. Peel the potatoes and soak them in water.
2. Cut them into 1 centimeter thick slices and further cut them into finger sized pieces.
3. Take a pain and pour sufficient water for boiling. Then put the potato pieces in the water and add salt. Boil till it is half done.
4. Drain the potato sticks and cool them. Then put the pieces into a zip-lock bag and seal tightly after removing excess air.
5. Store them in a deep freezer. Wheneever you need them, remove from freezer and deep fry directly in medium hot oil till they turn crispy and golden. Add salt only after removing from hot oil.
6. Serve hot.

Ingredients for Chole Recipe (Indian Snacks Recipes)

Chick Peas (Kabuli Chana): 1 can
Tomato: 1 large , sliced
Tomato: 1 medium, chopped
Onions: 2 large
Green chillies: 4-5
Cumin seeds: 1 tsp.
Coriander: 1 1/2 tbsp. chopped
Ginger : 1 large peice of
Garlic: 3-4 large flakes
Oil: 2-3 tbsp for frying
Bay leaves: 2
Cinammon sticks: 1-2
Cloves: 2-3
Red chilli powder: 1 1/2 tsp.
Turmeric powder: 1/2 tsp
Coriander powder: 2 tsp
Garam masala: 1/2 tsp
Punjabi chole masala: 1/2 tsp
Salt to taste

Method of Preparing Chole

1. Soak chick peas in water overnight. Then pressure cook them until tender. And keep aside.
2. Grind the large tomato, one onion, ginger, garlic, cumin seeds, green chillies, cloves and cinammon to make a smooth paste using very little water.
3. Now slice the other onion.
4. Heat the oil and add bay leaves to it.
5. After a few seconds, add the sliced onion and fry until it becomes light brown. Now add the tomato paste to it and fry on medium heat for some time.
6. Add chili powder, turmeric and coriander powder to it and fry for 1 minute.
7. Add coriander leaves and the chopped tomato. And fry for 5 minutes.
8. Now add the peas with water (in which it was cooked) and salt to taste.
9. Add water to make a thick gravy. Now add garam masala and punjabi chole masala and mix well. Keep it on low heat and let it come to a boil. Simmer for about 5-7 minutes.
10. Garnish with chopped coriander leaves and serve hot.

Ingredients for Dahi Vada Recipe (Indian Snacks Recipe)

Ingredients for Vada:
Urad dal: 2 cups
Coriander leaves: 2 tsps, chopped
Green chillies: 6, chopped finely
Soda bicarb: one pinch
Salt to taste

Ingredients for Dahi:
Yoghurt: 10 tablespoons , diluted with water
Ginger: one large piece, crushed finely
Mustard seeds: 1 tsp
Hing: one pinch
Curry leaves: 1 sprig
Oil for seasoning
Salt to taste

Method of preparing Dahi Vada

• Soak the dal in hot water for an hour.
• Blend the dal in a food processor, by using very little water, to get a smooth dough.
• Mix all the remaining vada ingredients in the dal mixture.
• Make small portions of the dough and deep fry in hot oil till they are golden brown in color.
• Remove the excess oil and keep aside.
• Let the vadas cool to room temperature.
• Add some salt and ginger to the diluted yoghurt. Now whisk it well till it becomes smooth and fine.
• Add the mustard seeds, curry leaves and hing for seasoning and mix well.
• Now add the vadas and mix properly.
• Serve immediately and refrigerate if anything remains. Do not re-heat.

Cottage cheese is also called as Paneer. Paneer Tikkis are an irrestistible vegetarian delight. They are most commonly prepared in Northern India.

Ingredients for Paneer Tikkis Recipe (Indian Snacks Recipes)

Cottage cheese: 300 grams, crumbled
Bread: 2 big slices
Potatoes: 2 big, boiled and mashed
Onion: 1 finely chopped
Green chillies: 2, finely chopped
Cornflour: 2 tablespoons
Coriander leaves: 2 tablespoons, finely chopped
Oil for shallow frying
Salt and pepper to taste

Method of Preparation for Paneer Tikkis:

• Gently place the bread slices in water, to just soak them for a minute. Then squeeze the slices gently between your palms to remove excess water. Then tear the slices into small pieces and keep them aside.
• Now mix the cottage cheese, onion, potatoes, green chillies, coriander leaves, cornflour, bread pieces, salt and pepper. Then shape the mixture into small patties.
• Put 1 teaspoon of oil on a griddle and spread it. Heat it on medium level for 2 minutes. Then reduce it to low heat. Gently place 4 patties on the griddle. Fry for about 3-4 minutes on each side till they are golden brown. Do the same for the remaining patties. And serve immediately with Chutney or Tomato Ketchup. Serves 4.

Bhel Puri is a favourite chaat item in India. There is nothing like a tasty bhel for college goers especially in summer and rainy season.

Ingredients for Bhel Puri Recipe (Indian Snacks Recipes)

Potatoes: 2 cups, boiled and chopped
Onions: 1 1/2 cup, chopped onions
Coriander leaves: 1/2 cup chopped
Carrots: 1 1/2 cup, grated
Red chilli powder: 2-3 tsp
Saambar Powder: 1-2 tsp
Sev ( Fried Bengal Gram Noodles): 2 cups (You can find it in any Indian grocery store)
Rice Crispies (Puri): 6 cups
Rice Vadas (Golgappa): 10-15 (You can find it in any Indian grocery store)
Salad Oil: 2 tablespoon
Juice of one big lime.
Chat Masala: 2-3 tsp
Sweet Chtney: 3/4 cup
Hot Chutney: 3/4 cup
Mint Chutney: 1/4 cup
Salt to taste

Method of Preparation for Bhel Puri

For each serving, take the following in an individual serving bowl:

• One portion each of carrots, potato, onions, rice crispies, rice vadas, salad oil and sev.
• Mix all the ingredients well. Crush the rice vadas before mixing.
• Then mix 1/4 tsp each of red chilli powder, chat masala and saambar powder.
• Mix some lemon juice and salt to taste.
• Then mix 2-3 tsp each of the 3 chutneys. (Recipe for the 3 chutneys is given below)
• Garnish using chopped coriander leaves.

How to make Mint Chutney:
Mint Leaves: 1/2 cup
Ginger: 1 tsp chopped
Garlic: 1 1/2 tsp chopped
Onions: 2 tbsp chopped
Juice of one lime
Salt to taste

Blend all the above using some water and make a smooth paste

How to make Sweet chutney:
Dates: 9-10 dates
Tamarind: 1 small ball
Cumin seeds: 1 tsp, roasted and powdered
Coriander seeds: 1 tsp, roasted and powdered
Jaggery: 1 tsp, powdered
Salt to taste

First de-seed all the dates. Take out the juice from tamarind ball. Blend the dates, juice
of tamarind, a little jaggery, cumin powder, coriander powder and salt, to make a smooth paste.

How to make Hot chutney:
Green chillies: 6-7, split
Coriander leaves: 1 bunch, chopped
Coconut: 3 tbsp dried and dessicated
Chilli powder: 1-2 tsp
Mustard seeds: 1 tsp

Season some oil with mustard, and add the red-chilli powder, green chillies, coriander
leaves and coconut. Fry it for some time and then blend it into a smooth paste, by adding some salt to taste.

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.