Appetizers Monsoon Special - Snacks


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Monsoon has finally arrived and so has our desire to munch on a lip smacking hot samosa, hot bhayiyas, pakoras with green chutney, roasted bhutta rubbed with lemon. The list is endless...It is a pure pleasure to gorge on some tasty hot snacks along with a cup of hot coffee or tea on a rainy day.



4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying

How to make bread pakoda :

Cut Bread slices into desired shapes (like triangle, rectangle etc.)

In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.

Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)

Heat oil in a kadhai.

Dip bread piece in the batter and fry till crisp on medium flame.

Serve bread pakora hot with green chutney and tomato sauce.

Note - You can Stuff the centre with boiled potato (salt , red chilli powder , amchoor , dhania seeds & green chillies) or slices of Paneer

Ram Ladoo Recipe​


Ingredients for ram ladoo : 1 cup yellow lentil (dhuli moong dal)
1/2 cup Bengal gram (chana dal)
1/2tsp red chili powder
1 green chili (chopped)
Salt to taste
1" Ginger grated
1 tblsp chopped green coriander
Oil for deep frying

For garnish
1 coursely grated radish
1 lemon
Some Rock salt (Kala namak)

Ingredients for green chutney :
100 gms coriander leaves
100 gms mint leaves
1 tsp mango powder
Salt to taste
2 garlic pod
2 green chilies
1 inch ginger piece
1 onion
1/4 tsp rock salt

How to make ram ladoo:

Wash the dals and soak them separately for 3-4 hours. Remove the water completely and put them in a grinder to make a course paste. Keep adding little amount of water while grinding to get a course paste. Make sure you do not grind it to a fine paste.

Mix both the lentils in a bowl and beat them together till the mixture gets fluffy and light. The color of the mixture will change from yellow to white in color. The mixture should have a dropping consistency so as to make round balls. A simple consisteny check - drop a small ball of beaten dal mixture in a bowl full of water if it floats up to the surface it means the mixture has desired consistency.

Now add salt,red chili powder, green coriander, ginger and chopped green chilies to the mixer with a light hand.

Take oil in a frying pan. When the oil is hot, reduce the flame. Now take out 1 tsp of batter with wet fingers, give it a round shape and gently put it in the oil. Place as many as possible at a time.

Fry these balls on medium flame until they turn golden in color.

Place an absorbent paper on the plate and take out the ram laddu on it.

Method for making green chutney

Take all the ingredients of the chutney in a mixer and grind them into a fine paste of dripping consistency.

Take it out in a bowl.

Serving : To serve place 5-6 fried ram ladoos on a small plate and put some grated radish on them and pour the green chutney on top. Squeeze some lemon juice and sprinkle some rock salt and serve with a toothpick.



2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying

How to make bread cutlet

Remove the skin of the potato and mash it properly.

Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.

When the mixture gets slightly cold start making small round balls it and keep them aside.

Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.

While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.

Prepare the balls of the remianing bread slices and keep aside

Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.

Take them out on the kitchen paper and sprinkle chat masala over it.

Serve hot with green chutney.

Note: 1. Remember to squeeze out all the water from the bread otherwise it will create splatter in the oil.
2. Also ensure that bread ball is closed from all sides. Otherwise the cutlet might break in the oil.
3. You can add some veggies like finely chopped carrot, beans, sweet corn and onion in the potato mixture.
4. You can give any shape to them - oval, ball or heart shaped. You can shallow fry them in a flat tikki form.



For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Oil for frying

How to make pyaz ki kachori :

To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

For the onion filling heat oil in a pan.

Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.

Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.

Add the chopped coriander and mix well.

Remove the bay leaves.

Allow the mixture to cool completely.

Divide into 12 equal parts and keep aside.

To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
Place one portion of the filling in the centre of the rolled dough.

Surround the filling with the dough by slowly streching it over the filling.
Seal the ends tightly and remove excess dough.

Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

Gently press the centre of the kachori with your thumb.
Repeat with the remaining dough and filling.

Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
The kachoris should puff up like puris.
These kachoris take a long time to be cooked in the inside too.
Serve hot with tamarind chutney and hari chutney.



1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

How to make vegetable pakora:

Boil the potato until just tender, peel and chop finely.

Finely chop cauliflower and onion. Shred the cabbage and spinach.

Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

Let batter rest 1/2 hour in a warm place

Add the vegetables and mix in evenly.

Deep fry in oil that is heated to 375°.

Drain pakoda on paper towels and serve immediately.

Serve vegetable pakora with coriander or mint chutney or tomato ketchup



3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

Palak Bhajia Recipe


6 - 8 tsp besan
1 tsp red chili powder
1 tsp roasted cumin seed powder
1 tsp ginger (grated)
2 cups spinach leaves, cleaned and chopped roughly
A pinch of turmeric powder
A pinch of asafetida
2 pinch baking soda
1 tblsp rice flour (optional)
Salt to taste
1 tsp smoking hot oil
Water for mixing
Oil for deep frying

How to make palak bhajia:
Take a big mixing bowl; add besan, red chili powder, cumin seed powder, grated ginger, turmeric powder, asafetida, baking soda, rice flour, salt and smoking hot oil.

Adding rice flour and hot oil makes the pakodas crisp.

Mix all the ingredients well and add chopped spinach leaves. Mix well. Now add water little by little to make a thick consistency mixture.

Heat oil in a frying pan or kadai and then with the help of a spoon or wet fingers drop small balls of the mixture in the oil.

Deep fry in hot oil and turn them occasionally to fry evenly from all sides.

Note : Do not fry the bhajias on high flame as the mixture will remain uncooked from inside. Also do not fry on very low flame as the bhaiyas will absorb excess oil.
Repeat with the remaining mixture to make more bhajias.
Drain on absorbent paper and serve immediately topped with chaat masala, chutney and sliced onions.



1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:
Mix the puffed rice, tomatoes, onions.

Drain the water from the grated potatoes and mix that as well.

Mix all the ingredients under seasoning and add to this.

Lightly crush and add the nimkis and golgappas.

Add the sev and kaara pusa directly and mix well.

Finally garnish with coriander leaves and lemon juice.

Serve immediately..



2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

How to make aloo bonda:

Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.

In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).

Make small balls of aloo (potato) mixture.

Dip each ball in the batter and deep fry them till golden. brown

Serve aloo bonda hot with chutney.