Category: snacks

Ingredients

• 1 cup white thin poha
• ⅛ cup Peanuts.(Optional)
• ⅛ cup Daria dal.
• 1 red chilli powder
• ¼ tsp. turmeric powder.
• 1½ tsp. fresh lemon juice.
• 1½ tbsp. oil for tempering.
• ⅛ tsp. Mustard seeds.
• ⅛ tsp. Asafoetida powder.
• ½ tsp. salt .

Method

1. Dry roast thin poha and when it turns crispy, switch off the flame. Transfer the roasted poha in another vessel.
2. Heat oil in kadhai.
3. Add mustard seeds and wait for crackling sound.
4. Add Asafoetida powder, red whole chilli and curry leaves. Saute till it turns crispy.
5. Add peanuts and Daria dal. Saute it at low flame. Stir continuously till it turns crispy.
6. Add turmeric powder and mix quickly. Add poha and lemon juice in it.Stir continuously till lemon juice reduces and again poha looks crispy.
7. Crispy poha chivda is ready to serve. Serve with masala tea or herbal tea or masala milk or as you wish.
8. Serve with love and smile.

Spinach snacks.

Spinach is rich in iron and folate, which help in hemoglobin synthesis. Spinach  provides glowing skin and strengthen hair.It also  provides essential minerals for overall health. Spinach  help in managing diabetes.

Ingredients

• 1 cup Wheat flour.
• 1 cup Besan.
• 1 cup Spinach (Palakh) Puree.
• 1 tsp. Salt.
• 1 tsp. Red chilli powder
• OR 1 tsp. Green chilli paste.
• 1½ tsp. Lemon juice or 1 cube
• 3 tbsp. Oil for moin
• Oil for frying.

Method

1. Wash  Spinach thoroughly, Pluck the leaves from the Spinach bunch and wash again.
2. In a mixture grinding jar add spinach leaves, salt, chilli and lemon juice.
3. Blend it untill smooth consistency. Palakh puree is ready to use.
4. In a mixing bowl mix both the flours. Add oil for moin. Mix thoroughly and check the moin after holding flour tightly, if it takes shape of your fist it means moin is perfect.
5. Now knead dough by adding palak puree in the flour.
6. Knead medium soft dough.
7. Divide the dough in to 8 equal parts.
8. Each dough portion roll into 8- 10 inch round roti and when all roties are done then cut it into squre or dimond shape namakpara.
9. Fill ¾  kadhai with oil for frying. Heat it on a fast flame. Check the temperature of the oil by dropping small ball of dough . If the ball float immediately it means oil is ready for frying.
10. Now add cut napakpara in hot oil one by one. Now you can see bubbles in the oil. When bubbles settle 50 % at this moment flip the whole batch. When bubbles completely settle, you can see golden brown colour of the namakpara. Remove from the oil.And in this way fry all Palakh namakpara
11. Serve Palakh Namakpara with Masala tea, Herbal tea, Ukalo, Masala milk, Hummus or as you wish but serve with love and smile.

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Butter Chakli is a delicious, melt-in-the-mouth variation of the traditional chakli. Made with rice flour, butter, and gentle spices, this crispy snack is perfect for festivals or tea-time munching. Its rich flavor and light texture make it a family favorite.

Ingredients

• 2 cup tightly filled Rice flour.
• 2 heaped  tbsp. butter.
• 1 tbsp.Sesame seeds.
• 1 tsp. Salt.
• ⅛ tsp. Asafoetida powder.
• Oil for frying.

Method

1. In a mixing bowl thoroughly mix all dry ingredients.
2. Add butter and mix it with your hand and then hold flour in your fist. If flour hold the shape it means moin is perfect, if not then add ½ tsp. more butter and mix well.
3. Knead medium soft dough either with water or with butter milk.
4. Knead for 2-3 minutes so that dough becomes soft.
5. Take a small portion of dough and fill the Chakli press machine.
6. Heat oil in thick bottom kadhai and drop a tiny bit of dough to test the temperature of oil. The dough should sink in the oil first, sizzle and rise to the top. It means oil is ready to fry chakli.
7. On a high temperature push the dough through extruder directly in the oil and then turn the flame to medium. When bubbles in the oil reduce at that time flip the Chakli in oil and fry till golden brown.
8. Remove from the oil on kitchen paper  and when it cools completely,store in air tight container.
9. Serve Butter Chakli with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish. But serve with love and smile.

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Ingredients

• ¾ cup Jowar flour.
• ¼ cup Wheat flour.
• 2 tbsp. Solidified Ghee
• 1 tsp. Cumin seeds powder.
• 1 tsp. Black pepper powder.
• ½ tsp. Sesame seeds.
• ½ tsp. Salt

Method

1. In a mixing bowl mix both the flours and add all dry spices and ghee as moin.
2. Mix thoroughly and hold tightly the flour in the first and then open the fist. If flour hold the shape then moin is perfect otherwise add ¼ tsp more ghee in it.
3. Knead the medium thick dough. Keep aside for 10 minutes.
4. After 10 minutes again knead and make smooth texture.
5. Divide the dough in to 4 equal parts and roll each part into thick roti.
6. Cut each roti into small squares.
7. Deep fry on slow flame till golden brown.
8. Serve these Jowar para with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish but always surve with love and smile

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Ingredients

• Rice papads.
• Urad papads.
• Friyums

Method

1. Preheat oven at 200 °c  for 5 minutes.
2. Arrange papads or friyums on backing tray.
3. Place this tray in oven.
4. You will get crispy papad or friyums in 2 to 2½ minutes but check every time after 1 minute. As time always depends on thickness of the papad and friyums.
5. Store in an air tight container.

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Microwave Recipe

Ingredients

• ¾ cup Jowar flour
• ¼ cup Wheat flour
• 2 tbsp. Ghee.
• 1 tsp. Cumin powder.
• 1 tsp. Black pepper powder.
• ½ tsp. Sesame seeds.
• ½ tsp. Salt.
• ¼ tsp. Carum seeds.

Method

1. In a mixing bowl mix both the flour  thoroughly.
2. Add all the dry ingredients and mix well.
3. Now mix ghee thoroughly with flour and check the moin with the help of the fist. If flour holds the shape of fist then the moin is proper otherwise add ¼ tsp. more ghee and mix. ( If the moin in the flour is less then the puri will be hard to chew and if the moin is proper then puri will come out crispy).
4. Knead medium hard Jowar Puri dough with hot water and keep aside for 10 minutes.
5. After 10 minutes knead again for 2-3 minutes and divide dough into 4 equal parts and roll into a big roti with the help of a rolling pin.
6. Cut the roti with a cookie cutter into puris.
7. Preheat the oven at 180°c for 15 minutes .
8. Arrange all puris on a greased  backing tray. Now brush each puri with oil and bake it at 180 °c for 20 minutes.
9. Switch off the Oven and after 5 minutes remove the baking tray from the oven.
10. Serve crispy Jowar puri with masala tea, herbal tea, coffee,  masala milk  or as you wish but serve with love and smile.
11. Instead of baking, you can also deep fry jowar puris.

Ingredients

• 2 cup Mathiya flour  (Matki flour)
• ¼ cup Wheat flour.
• 2 tbsp. Oil.
• 1 tsp. red chilli powder.
• 1 tsp. Carum seeds.
• 3 tbsp. Sesame seeds.
• 1 tsp. red chilli powder.
• ½ tsp. turmeric powder.
• ¼ tsp. Asafoetida powder.
• Water for kneading
• ½ cup + 1 tsp.  water
• 1 tbsp. Oil.
• 1 tbsp. Sugar.

Method

1. Mix all dry ingredients in a big mixing bowl.
2. Simultaneously heat water in a small sauce pan. Add Sugar and oil in it. When Sugar melts, switch off the flame.
3. Pour the water in a mixing bowl and mix it with flour with the help of a spatula.
4. When you feel tolerable to touch with your hands, knead into medium hard dough.
5. On the counter top apply some oil and with the help of stone, pestle or mortar pat the dough till you turn medium hard into medium soft dough.
6. Divide dough into 6 equal parts and each part rolls it with a rolling pin into big roti.
7. With the help of a cookie cutter or cap of a bottle cut out small puris.
8. Simultaneously heat oil in a kadhai. Immediately fry puris on medium flame.
9. Serve this traditional Diwali snack, Mathiya puris to your guests with love and smile.

Ingredients

• 2 cups of Rice flour
• 2 cups water
• 2 tbstp. Butter.
• 1 tbsp. Sesame seeds.
• 1 tsp. Cumin seeds OR  ⅛  tsp. Asafoetida powder
• 1 tsp. Salt.

Method

1. Heat water in a sauce pan.
2. Add butter, sesame seeds, and salt in the water. Add Cumin seeds or Asafoetida (please do not add both as both have different flavours).
3. When water starts boiling, add flour and give a quick stir and switch off the flame. Close the lid and keep aside.
4. Transfer the dough in a plate when it cools completely.
5. Knead the dough till you get a smooth texture.
6. Fill the small portion of dough in a chakli press and make a small small spiral from it or press directly in kadhai to get chakli sticks.
7. Deep fry in oil till golden brown on medium to high flame.
8. Serve with masala tea, herbal tea, coffee  or as you wish but serve it with love and smile.

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Jowar Dhokli

Ingredients

• ¾ cup Jowar flour.
• 1 tbsp. Oil.
• 2 tsp. Black pepper powder.
• 1 tsp. Cumin powder
• ½ tsp. Salt.
• ½ tsp. Turmeric powder.
• ⅛  tsp. Asafoetida powder.
• Oil for frying.

Method

1. In a mixing bowl mix flour, dry spices and oil thoroughly.
2. Knead a soft dough.
3. Pinch the dough with the help of your finger and thumb give a round shape and keep aside. You can deep fry and use it for 3 to 4 days or you can also water fry by adding these thepli in boiling water.  Just like  wheat thepli or dhokli  which we prepare along with dal or in vegetables.

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Ingredients

• ¼ cup Jowar flour.
• ½ cup water.
• 2 tsp. finely chopped Coriander leaves.
• 2 tsp. Oil.
• ½ tsp. Kasuri Methi.
• ½ tsp. finely chopped Curry leaves
• ½ tsp. Salt.
• ½ tsp.Black pepper powder.
• ½ tsp. Cumin seeds.
• ¼ tsp. Carum seeds.
• ⅛ tsp. Asafoetida powder.

Method

1. In a thick bottom pan or kadhai add water, Oil, dry spices as well as all Green leaves and boil the water.
2. When the water starts boiling, turn the flame to  slow and mix Jowar flour in boiling water. Mix thoroughly with the help of a spatula and close the lid.
3. After 5 minutes open the lid and stir continuously and then switch off the flame.
4. Serve Jowar Khichu with sesame oil and  Methi masala ( Pickle masala) but serve with love and smile.

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