Masala Poori Recipe | Spicy Poori

Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi Poori, Palak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.

Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.

Check out other poori varieties in my blog:

• Mangalore Buns | Deep fried Banana Buns
• Matar Kachori- Delhi Style (must try recipe)
• Methi Poori
• Palak Puri
• Poori
• Vadappam(Riceflour Poori)

Here is how to make masala poori recipe with step by step photos:

Masala Poori | Spicy Poori Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Breakfast/Snacks

Ingredients:

1 cup Whole Wheat flour

1/2 tsp Carom seeds(Ajwain)

1/2 tsp Red chili powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt,to taste

Method:

• In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.

• Heat the oil in a kadai until it is hot.
• Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

• Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.

• Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.

Notes:

1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.

Technorati Tags: masala poori recipe,spicy poori recipe,poori alu sabzi,breakfast recipes,snacks,party recipes

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Mathri Recipe | How to make Mathri | Diwali Snacks

Mathri recipe with step by step photos.Mathri is a crispy cracker which is one of the most common snacks in North India.Mathris are thick,crisp,flaky and yet soft to bite kind of crackers which pairs perfectly with tea or coffee.It is usually served with spicy pickles/achar as the mathris are usually not spicy.

Mathris are simple to make but if you do not prepare it carefully you will end up with a soft mathri.The consistency of the dough and the frying process are the key things to follow while making mathri.I have highlighted few pointers in the recipe to get perfect mathri.Always fry the mathri on low-medium flame until they turn light golden brown, though it takes time you need to follow these steps else you will end up having soft mathri.

As Diwali is nearing by try out this simple mathri recipe for your friends and family members.If you are scared to prepare any murukku/sev recipe then this mathri recipe is perfect as it is very simple and similar to puri preparation process.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Here is how to make mathri recipe with step by step photos.

Mathri Recipe:

yields 15 crackers

Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins

Cuisine: North Indian | Category: Snacks

Ingredients:

1 cup All purpose flour

2 tbsp Sooji

2 tbsp Oil

1/2 tsp Carom seeds(ajwain) or cumin seeds

1/2 tsp Black pepper,coarsely ground

Salt,to taste

1/3 cup warm Water,as needed

Oil,to deep fry

Method:

• In a bowl mix flour,sooji,carom seeds,crushed black pepper,oil and salt and mix nicely.

• Add warm water to it and mix it to a tight dough and keep it aside covered for 15-20 mins.

• Pinch small gooseberry sized balls out of it and flatten them with a rolling pin to a 2 inch circular disc of 1/2 cm thickness.Prick them with a fork to avoid them puffing up in the oil.

• Heat oil in a thick kadai for deep frying.
• Once the oil is hot check the heat by adding a small ball in it,if it comes up immediately then the oil is hot enough.Add few 5-6 mathris and deep fry them on low-medium flame until they turn crisp and light golden brown on both the sides.Always make sure that the mathris are covered with enough oil.

• Remove with a slotted spoon and drain in the colander or kitchen napkin.
• Once it is cooled completely store them in an air tight container.

Serve them with a spicy pickle for a tea time snack.

Notes:

1. You can add cumin seeds instead of carom seeds in the recipe,it gives a different flavor.
2. Use warm water and knead it into a tight dough.
3. Always fry them on low-medium flame until they turn light golden brown else if you fry them in hot oil they will be soft inside.
4. They can be stored until 3-4 weeks if stored in an airtight container.

Technorati Tags: mathri recipe,spicy crackers,tea time snacks,diwali snacks recipes,diwali savories recipes,north indian snack varieties,deep fried snacks recipes,karwa chauth recipes

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Cornflakes Mixture Recipe | Cornflakes Chivda | Easy Diwali Snacks

Cornflakes mixture recipe with step by step photos.Diwali is just around the corner and many would have started the preparation process and cleaning the house for the festival.We have a tradition to give sweets or dry fruits along with diyas/gifts to friends and family.Every year I try to make few sweets and savories as I like to share the homemade sweets and snacks rather than the store bought and there are few exceptions at time when I am pressed for time I buy the ready stuff to share with friends.

Cornflakes mixture is very light and crunchy snack to eat along with a cup of tea.It is a very simple mixture recipe which can be prepared with minimal ingredients available in the pantry.It is a very simple recipe compared to other mixtures or savories as we just need to deep fry all the ingredients separately and mix it with minimal spices at the end.I am posting a simple cornflakes chiwda recipe but one can add various ingredients like poha or sev to make it a bit heavy kind of mixture.Cornflakes consume less oil compared to other mixtures or sev varieties but make sure you use the fresh stock of raw cornflakes(not the cereal variety).

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Here is how to make cornflakes mixture recipe with step by step photos.

Cornflakes Mixture | Cornflakes Chiwda Recipe:

Yields 1 medium box

Prep time:5 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Snacks

Ingredients:

2 cups raw Cornflakes

1/3 cup raw Peanuts

1/4 cup Cashew nuts,halved

1/4 cup Fried gram

1/4 cup Raisins

1/4 cup Curry leaves,washed and pat dried

1.5 tsp Red chili powder

3/4 tsp roasted Cumin powder

1/8 tsp Citric acid/Lemon salt

Salt,to taste or Kala namak(black salt)

Oil,to deep fry

Method:

• Keep all the ingredients ready and heat oil in a thick kadai.

• Once the oil is hot add peanuts and deep fry them until they turn slight red in color and remove them with a slotted spoon and put it in a steel bowl or steel strainer.

• Repeat the process and fry all the ingredients like cashew nuts,fried gram,curry leaves and corn flakes separately.Every ingredient takes different time to get fried,so make sure you fry each ingredient separately and cornflakes need to be fried in several batches.

• Finally add raisins and fry until they are plumped up and drain them immediately,do not fry them for long as they will harden or burn.

• Once all the ingredients are fried put them in a large bowl and add salt,red chili powder, roasted cumin powder and citric acid and mix quickly while the fried ingredients are still hot/warm so that they get blended and coated well with the masalas.

Once it is cooled down store it in an air tight container.

Notes:

1. This stays good for 2-3 weeks when stored properly in an air tight container.
2. You can add the ingredients more or less according to your wish.
3. You can even add sliced or whole fried almonds or fried poha or sev or bhujia or kara sev to the cornflakes mixture.
4. You can even add little powdered sugar while mixing the mixture but I do not prefer to add it.
5. The addition of citric acid is optional but one can even add kala namak(black salt) or chaat masala for different flavor.
6. If you want to keep the spices simple avoid cumin powder too in the recipe.
7. Make sure that you always deep fry the cornflakes on medium flame, if it is fried on low flame(or oil is not hot enough) it will consume lot of oil.

Technorati Tags: cornflakes mixture,cornflakes chiwda recipe,easy chiwda recipes,easy diwali snacks,diwali snacks recipes,diwali savories recipes,tea time snacks,savory snacks for diwali

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Mangalore Bonda Recipe | Goli Baje | Mangalore Bajji

Mangalore onbda recipe with step by step photos.Mangalore Bonda is a popular Karnataka snack which is originated from Mangalore but is famous across many South Indian hotels.It is also known as Mangalore Bajji and it is called as Goli Baje in Tulu,a native language of Mangalore.

When we had gone for a family trip to a few places in Karnataka, I finally got a chance to taste authentic Mangalorean dishes for the first time. I have posted few recipes - Mangalore Buns and Bonda Juice recipes which I posted long back, even those recipes were inspired from my Mangalore trip.Though Mangalore cuisine is predominantly non-vegetarian, it has various breakfast and snack options which tastes really good and I am kind of addicted to them. Few of my personal favorites from Mangalore are Goli Baje, Mangalore Buns, Neer Dosa, Churmuri, Kadubu, Bonda Juice to name a few.

Mangalore Bonda is a very simple Bonda recipe with no grinding required and is made out of maida and sour curd as main ingredients unlike the regular bondas made out of rice batter or besan.The preparation process is very simple and quick to make just that you need to rest the batter for enough time,it gives a nice distinct taste and also helps in puffing up in the oil nicely. They can be served in Breakfast or as a snack. In hotels for breakfast it is usually served in the size of small oranges and at home it is usually prepared like small fritters in the size of amlas.You do not need to do any shaping, you can drop a spoonful of batter in the hot oil.If the batter has a right consistency, the moment you put the batter in the hot oil it puffs up nicely and forms like a ball.

Check out other bonda and bajji snacks recipes in my blog:

• Oats Pakora
• Babycorn Pakora
• Cabbage Pakora 
• Aratikaya(Raw Banana)  Bajji
• Onion Pakoda/Crispy Onion Fritters
• Pesara Punukulu | Green Moong Fritters
• Punugulu/Dosa Batter Fritters
• Saggubiyyam Bonda/Sago Bonda

Here is how to make Goli baje with step by step photos:

Goli Baje | Mangalore Bonda Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins + fermentation time

Cuisine: Mangalorean | Category: Snacks

Ingredients:

1 cup All purpose flour/Maida
1 tbsp Rice flour

1/2 - 2/3 cup Sour curd,more if needed

2-3 Green chilies, finely chopped

2 tbsp finely chopped Coriander leaves

1 tbsp finely chopped Curry leaves

1.5 tsp finely chopped Ginger

2-3 tbsp finely chopped Onions,optional

1 tbsp finely chopped Coconut pieces,optional

1/4 tsp Cooking soda

Salt to taste

Oil,to deep fry

Method:

• Mix the flour and rice flour with sour curd and salt and mix it nicely to a smooth thick batter of dropping consistency, it should not be either very loose or very hard and should be slightly thicker than the idli batter consistency but not hard like chapathi dough,add sour curd if required.

• Cover it and let it ferment for 3-4 hours.

• Add chopped green chilies,coriander leaves, curry leaves,ginger,coconut pieces and onions and mix it nicely.
• Heat oil in a thick kadai .
• Now mix in the cooking soda to the batter and mix it nicely.

• Wet your fingers and drop in small amla sized portions of the batter in the oil , add 6-7 per batch at a time and do not over crowd the pan.Wet your hands every time you drop in the batter for uniformly looking round fritters.You can even make big lemon sized balls if you are preparing for breakfast and in that case do not add more than 2-3 at a time.

• Fry them until they turn golden brown in color on medium flame.

Serve them hot with Coconut chutney.It is better to eat them hot else they will turn chewy.

Notes:

1. Use only sour curd for the recipe as it gives unique taste to the bajjis. 
2. Fermentation process is also very important for soft,fluffy bajji else they would come hard.
3. I did not have coconut pieces at that time, but they add nice bites to the bajjis. I like to add onions for my fritters,but you can avoid it completely.
4. Add soda to the batter just before making them.
5. The addition of rice flour adds a nice crispyness to the fritters, you can avoid it if you do not have it.

Technorati Tags: goli baje recipe, mangalore bajji recipe, mangalore bonda recipe, mysore bajji recipe, tea time snacks, deep fried snacks recipes, snacks recipes, bonda recipes, bajji recipes, southindian snacks recipes, karnataka recipes, mangalore recipes, mangalore cuisine

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