Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack

 

Ulli Vada 

Ingredients

Medium sized onion - 2 sliced

Salt to taste

Red chilly powder - 1 tsp

Fennel seeds - 1/4 tsp

Chopped ginger - 1/2 tsp

Chopped green chilies -3

Chopped curry leaves - few

Maida / All purpose flour - 3 tbsp ( heaped0

( Add more if needed)

Baking soda - a generous pinch (optional)

( I did not use)

Oil to deep fry

Kerala Ulli Vada 

Method

Take a bowl add the sliced onions and salt,using your hand crush and press the onions for a minute.

Cover with a lid and rest for 10 minutes till the onions leave water.To this add all the other ingredients and mix well,do not add any water.Shape the mixture into small vada and deep fry in hot oil in medium high flame till crisp and brown on all sides.

Place the fried vada on a kitchen tissue for extra oil to get absorbed.

Serve hot with tea.

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Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

Dabeli Bread Bites

Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

Dabeli Bread Coins

Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

Milagai Vadai

Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

Dharmapuri Milagai Vadai

Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

Milagai Adai

Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack

Potato Bajji

Ingredients for the batter

Besan - 1 cup

Rice flour - 1/2 cup 

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Ajwain - 3/4 tsp

Hing - a pinch

Cooking soda - a pinch

Water as needed

Other Ingredients

Large potato - 1

( wash and peel out the skin,pat them dry.Cut into thin circles)

Oil to deep fry as needed

Method

Take a wide bowl add the batter ingredients and mix.

Pour water little by little and mix to get a semi thick batter consistency.

Do not make the batter thin ,they must resemble  like dosa batter consistency.

Heat oil in a pan when hot dip each potato slices into the batter and coat both sides well and gently drop into the oil.

Deep fry in medium high flame till light brown and crisp on both sides.

Remove from the oil and place it on kitchen tissue for excess oil to get absorbed.

Serve hot with coconut chutney.

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Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

Cajun Spiced Potatoes

Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

Barbeque Nation Style Cajun Potatoes

Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

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Falafel Recipe / Chickpea Falafel Recipe / Easy Homemade Falafel Recipe

 

Falafel

Yields- 25 Falafels

Ingredients

Chickpea / Chole - 1 cup

( soak the chickpea overnight in water, next day drain out the water completely and pat it dry, make sure there is no water)

Chopped fresh coriander leaves a handful

Chopped fresh parsley a handful

Garlic - 2

Lemon juice - 1 tsp

Chopped onion - a handful

All purpose flour - 2 tbsp

( this is used just for binding you can replace with bread crumbs but there will be a slight change in the outer texture)

Baking soda - 1/4 tsp

Salt to taste

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Jeera/Cumin powder - 1 tsp

Oil to deep fry

Method

Take a food processor add all the mentioned above ingredients except the baking soda and all purpose flour.

Pulse until you get a coarse crumb texture.Do not add any water while grinding the mixture must be dry.

Transfer into a bowl and keep it fridge for 10 minutes.

Remove from fridge add the all purpose flour and baking soda mix well and divide the mixture into equal size balls.

Slightly flatten the balls,

Heat oil in a pan and deep fry in batches till golden brown,crisp and cooked on all sides.

Fill Pita pockets with Falafel,shredded lettuce,cucumber,tomato,shredded cabbage drizzled with tahini sauce or garlic sauce and serve immediately,

Note:

a) Sesame seeds can be added for the mixture if you like.

b) Bread crumbs can be added instead of all purpose flour.

c) Best served hot or warm.

d) Do not over pulse and grind the mixture to a smooth mixture.

e) Do not use canned chickpea for this recipe.

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Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

Ingredients for the batter

Ragi flour / Finger millets flour - 1/2 cup

Semolina / rava - 1/2 cup

Curd - 1/2 cup

Water- as needed ( little less than1/2 cup)

Salt to taste

Sugar - 1/4 tsp

Grated green chillies - 1

Grated ginger - 1/4 tsp

Oil - 1 tsp

ENO Fruit salt - 3/4 tsp

Grated carrots ( optional)

( to sprinkle at the base )

Ingredients for tempering

Oil - 1 tbsp

Sesame seeds - 1 tsp

Mustard - 1/2 tsp

Chopped green chillies - 1

Curry leaves few

Hing - 1/8 tsp

Method

Grease the dhokla plates with some oil,sprinkle the grated carrots evenly and keep it aside.

Take a bowl add the above mentioned batter ingredients except ENO mix well,the batter consistency must look like a loose Idli batter.

Cover the mixture and rest it for 10 minutes.

Just before steaming mix the ENO fruit salt and pour it into the prepared dhokla plates.

Steam them for 10 minutes or till dhokla is cooked.Cool completely loosen the sides and invert onto a plate.Heat oil and temper with above ingredients.

Pour the tempering on top of the dhokla sprinkle some grated coconut and enjoy with green chutney.

Note:

This will not be that soft like the regular Dhokla,so add more ENO salt if you wan.Iam fine with the texture and enjoyed.

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Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

Rosemary Roasted Baby Potatoes

Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

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Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles

Chapati Noodles

Ingredients
Chapathi - 2
( cut into thin strips
Shredded vegetables - 1 cup
( I used cabbage,bell peppers and carrot)
Chopped spring onion - a handful
Chopped Ginger/Garlic - 1/2 tsp
Sesame oil - 1/2 tbsp
Vinegar - 1 tsp
Red chilly sauce - 1 tsp
Soy sauce - 1/2 tbsp
Salt and pepper to taste
Tomato ketchup - 1 tbsp

Roti Noodles

Method
Heat oil in a pan add ginger/garlic and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,chilly sauce,salt,ketchup and vinegar,saute till everything is combined.
Add the shredded capathi and toss well.
Lastly add pepper powder and spring onions,mix and switch off the stove.
Serve hot!

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Caramel Bread Popcorn / Bread Popcorn - A Korean Snack

Caramel Bread Popcorn

Ingredients
Sugar - 5 tsp
Water - 4 tsp
Milk - 4 tsp
Butter - 1 tbsp
Cinnamon powder - a pinch ( optional)
White bread slices - 2
(cut it into small cubes,do not remove the crust)
Method
Take a pan and add the bread cubes and in low flame toast till crisp and light brown on all sides,keep it aside.
Take a pan add the sugar and water to not stir let the sugar melt and starts to bubble and slightly changes its color.
Add butter and stir,gently pour the milk and cinnamon powder if using and keep stirring till the mixture caramelizes and sauce is thick.Turn off the heat and immediately add the toasted bread cubes and gently mix still all the cubes are well coated.
Cool and enjoy this crunchy bread popcorn.

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Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi

Bhindi Kurkuri

Ingredients

Tender Okra/ Ladies Finger / Bhindi -1 pound
(cut into thin strips)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder -1/8 tsp
Garam masala - 1/4 tsp
Amchur powder - a generous pinch
Besan -1tbsp
Rice flour - 1 tsp
Oil - to deep fry as needed
Water very little to sprinkle
Method
Mix all the dry ingredients together in a wide bowl.
Add the bhindi and toss well,sprinkle very little water and mix till all the bhindis are well coated.
Heat oil in a pan and deep fry in batches till crisp on all sides.
Remove on a kitchen tissue to remove excess oil.
Serve this as an appetizer or as a side dish for roti and rice.

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Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada

Keerai Vadai

Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed

Spinach Vada

Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
----------------------------------

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

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Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

Rajma Pakoda

Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

Kidney Beans Pakoda

Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


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Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

Pudalangai Kola Urundai

Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

Snake Gourd Kola Urundai

Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


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Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls

Bread Roll Ups

Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste
Filling ingredients
------------------------
Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling

Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.



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Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes

Poha Sticks

Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed

Poha Fingers

Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.


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Vegetable Tikka / Grilled Vegetables

Vegetable Tikka

Ingredients for marination
Vegetables of your choice - 4 cups
( I used cubed colored bell peppers,squash,beetroot,mushroom,onion,sweet peppers ,cauliflower)
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 1 tbsp
Ginger and garlic paste - 1 tsp
Grated jalapeno chilly - 1
Thick hung curd - 1/ 2 cup
Corn flour - 1 tsp
Cheddar cheese - 3 tsp
Lemon juice - 2 tsp
Oil - 3 tsp

Grilled Vegetable Tikka

Method
Take a wide bowl mix all above ingredients together, cover and rest them for 10 minutes.
Spread the marinated vegetables evenly in a baking tray.
Broil in low temperature till vegetables are grilled well.In between mix and broil the other side too.each oven is different so keep an eye on the cooking time.
Once well cooked and top is light dark colour remove from oven.
Sprinkle chaat masala on top (optional) and enjoy:
Serve hot with mint curd chutney

Note:
Alter the spice and masala level according to your taste.

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Egg Bejo / Burmese Egg Bejo / Atho Egg Masala /Egg Bejo Burmese Style Street Food

Egg Bejo

Ingredients
Hard boiled eggs - 3
(using a sharp knife make a deep slit on top,Do not cut it completely till the end)
Salt - 1/ 4 tsp
( diluted with 1 tsp water)
Red chilies - 3
Lemon juice - 1 tsp
( diluted with 2 tsp water)
Diluted tamarind juice - 2 tsp
Sliced garlic - 6
Sliced onion - 1/4 cup
Chopped coriander leaves - 1 tbsp
Oil to deep fry as needed

Method
Heat oil in a pan add the sliced onions and deep fry till crisp and brown,cool and crush them.
In the same oil deep fry the garlic till crisp and brown,remove to a bowl and crush them.
Deep fry the red chilies till light brown.Cool and crush it using a mortal and pestle.
Save the oil we will be using 1 or 2 tsp while filling the eggs.

How to fill the eggs?
Carefully open the slit eggs and fill it up with some crushed fried onion,crushed fried garlic,crushed fried red chillies,few drop of lemon juice,tamarind juice,salt water,drizzle the saved fried oil and lastly top it with chopped coriander leaves.
Serve immediately!


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Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers

Egg Fingers

Ingredients

Eggs - 3
Milk - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Italian seasonings - 1/2 tsp
Bread crumbs - as needed
All purpose flour / Maida - 2 tbsp
( add some water and dilute to a semi thick smooth paste)
Oil to shallow fry as needed

Method
Take a bowl add the eggs,milk,salt,Italian seasonings,red chilly powder and turmeric powder.
Whisk the ingredients well,pour this mixture into a greased aluminium container and steam for 3 minutes or till they are hard.
Once cooked cool the egg ,using a knife loosen up the edges and unmold. Use a sharp knife to cut into fingers /semi thick strips.
Dip each egg fingers into the diluted maida paste and roll it into the bread crumbs.Make sure all sides are well coated.
Heat oil in a pan and shallow fry the egg finger in batches till all sides are golden brown colour in medium high flame.
Take it on a kitchen tissue to remove excess oil .
Enjoy these egg fingers with ketchup or chilly garlic sauce.


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Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

Kothimbir Vadi

Ingredients

Besan / Chickpea flour - 1 cup

Rice flour - 1 tsp

Chopped fresh coriander leaves - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Chopped or crushed green chillies - 3

Ginger and Garlic paste - 1/2 tsp

White sesame seeds - 1 & 1/2 tsp

Hing - 1/4 tsp

Jeera powder - 1/4 tsp

Baking soda - 1 pinch ( optional)

Roasted and powdered peanuts - 3 tbsp

Oil to shallow fry as needed + Oil - 2 tsp for tempering

Water as needed 

Method

Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.

Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 

Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.

Steam this for 5 minutes or till cooked,cool completely and cut into small squares.

Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.

Serve hot with any chutney you like

Note:

a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.

b) You can add garam masala for extra flavour.

c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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