Aloo Bhujia Recipe / Aloo Sev Recipe / Potato Sev Recipe / Aloo Bhujia Sev Recipe - Easy Diwali Snacks

Aloo Bhujia

Ingredients
Boiled & mashed potato - 2 medium
Salt to taste ( less than 1/2 tsp)
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Garam masala - 1/4tsP
Lemon juice - 1tsp
Sugar - a generous pinch
Besan - 1 cup
Oil-to deep fry
Method
Cook the potatoes till soft,mash them well.Make sure there are no lumps.
Take a mixing bowl add all the above ingredients except oil.
Mix well to make a soft dough.No need to add water if needed sprinkle some water.
Heat oil in a pan,fill the dough in the omapodi or idiappam press.
Press directly into the hot oil,do not over crowd.
In medium high flame deep fry till crisp & golden brown on all sides.
Remove it on a kitchen paper.Repeat till all the dough finishes.
Cool completely & slightly crush with your hands to break,sprinkle some chaat masala on top .
Toss well & store them in a air tight container.
Note:
a) Water is not needed to form a dough,if needed sprinkle very little water.
b) Make sure the potatoes are mashed well & has no lumps.
c) Sprinkle chaat masala & dry mint powder on topfor extra flavour.
d) Hot oil or butter is not need while making the dough.
e) If dough is sticky grease your hand to fill into the press.

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Thenkuzhal Muruku / Thenkulal Recipe /Thenkuzhlal Recipe / Thenkuzhlal Murukku Recipe - Diwali Recipe

Step by step method/picture to make Thenkuzhal Murukku...

Thenkuzhal

Ingredients
Rice flour-2 cups
(I used the store bought)
Urad dal flour-1/4 cup
(I used the store bought)
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin seeds-1 & 1/2tsp
Melted butter-2tbsp (6tsp)
Water- as needed
(It took 1 & 1/4 cup for me)
Oil-to deep fry

Thenkuzhal

Method

Put all above ingredients in a bowl except oil.Add the melted butter & mix it till it forms crumbs.
Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould , press directly into the hot oil.
In medium high flame deep fry them till light brown colour and crisp , place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.

Note:

a) If using whole urad dal then dry roast & powder the flour.Then sieve & use the fine flour while making murukku.
b) Always keep the dough covered with a wet cloth or plate to avoid drying.
c) Some use the ration as rice 4 cups & urad flour-1 cup.
d) This murukku is usually white so do not over fry & loose the colour

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Thengai Paal Murukku Recipe / Coconut Milk Murukku Recipe

Thengai Paak Murukku

Ingredients
Rice flour-2 cups
Powdered pottukadalai/Roasted gram powder-1/2 cup
Salt to taste
Khus khus/Poppy seeds-2tsp
Coconut milk semi thick-1 cup (165 ml)
Oil-to deep fry

Method
Put all the above ingredients in a wide bowl.
Pour coconut milk & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Directly press the dough  in hot oil,cook it in medium flame till very light brown & crisp on both sides.
Remove it on a kitchen paper to remove excess oil.
Cool completely & store it in air tight container.

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Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe - Easy Snack Recipes

Step by step method/picture to make Thattai / Chekkalu...

Thattai / Chekkalu

Ingredients
Rice flour-2 cups
Channa dal-1/4 cup
(Soak it in water for 1 hour & drain the water out)
Slightly dry roasted urad dal flour-2tbsp (optional )
(I used the store bought)
Melted butter-2 tbsp
Sesame seeds-1tbsp
Hing-1/2tsp
Salt-1tsp
Red chilly powder-1tsp
Curry leaves chopped - few
Water-required amount
Oil-to deep fry

Thattai / Chekkalu

Method
Take a wide bowl add all the above ingredients except oil.
Add water little by little & mix to form a tight dough.
Grease a plastic sheet with oil,take a small ball of dough & place it on the sheet.
Grease your fingers with oil & press them to a thin disc.I usually prick it with a fork for even frying to avoid puffing while frying. This step is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil.Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.
Note:
a) Adding urad dal flour is optional,i have made both ways & never found any difference.
b) Instead of butter you can even add hot oil.
c) Crushed garlic & peanuts can also be added for extra taste.
d) Try to flatten the ball as thin as possible.
e) Do not fry in very high flame,try to adjust the temperature while frying.
f) Keep the dough covered to avoid drying.

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Beetroot Murukku Recipe

Beetroot Murukku

Ingredients
Rice flour-2 cups
Roasted gram powder/Pottukadalai-1/2 cup
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1tsp
Chilly powder-1tsp
Hing-a pinch
Beetroot juice-1/2 cup
(One small beetroot ground with water in a blender & squeeze out the thick juice)
Water required amount to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour needed water & make a soft dough.
Fill in the murukku press & press directly into the hot oil.
Fry in medium high flame till crisp on both sides.
Remove them on a kitchen tissue for excess oil to get absorbed.
Cool & store it in a air tight container.

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Wheat Flour Murukku/Godumai Mavu Murukku

Step by step method/picture to make godumai mavu /wheat flour murukku.

Ingredients
Wheat flour- 1 & 1/2 cups
(Put the wheat flour in a clean cloth.Tie a knot & place it in a steamer/cooker.Steam this for 15 to 20 minutes in medium flame without whistle.Remove from steamer & cool the flour,break it up so there are no lumps.Sieve this flour & now your wheat flour is ready to use.)
Rice flour-1/2 cup
Besan/Gram flour-1/4 cup
Red chilly powder-1/2tsp
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin-1tsp
Very hot oil-1 & 1/2 tsp
( If you want a bit softer side then add 2tsp of oil)
Water-1 & 1/4 approximately
Oil-to deep fry

Method
Mix all above ingredients together.Pour water little by little & make a soft dough.fill the murukku mould with any shape disc.I have used the single star disc,fill the dough into the mould.Heat oil in a pan,press the dough directly into the oil or press it on a plate into a circle.Use a flat ladle to pick it up & drop it in hot oil.In medium high flame deep fry them till crisp & slight golden brown on all sides.place it on a kitchen paper to remove excess oil.Cool & store it in a air tight container.

Kara Boondi Recipe / Spicy Boondi Recipe / Kara Boondhi Recipe / Karaboondhi Recipe /Khara Boondi Recipe

Step by step picture /method to make Kara boondhi / Boondi,a nice Deepawali/Diwali snack..

Ingredients for the batter
Besan flour-2 cups
Rice flour-2tbsp
Salt-1/2tsp
Chilly powder-1/2tsp
Hing-1/4tsp
Oil-2tsp
Water-1 & 1/4 cups
(water quantity varies according to the quality of besan)
Other ingredients
Oil-to deep fry
Salt & chilly powder to sprinkle on top
Fried curry leaves-few
Fried peanuts-a handful
(fry these in oil & keep it aside)

Method
Make a smooth batter with above ingredients,batter consistency should be a bit thinner than the bajji batter.Heat oil in a pan,keep the boondhi ladle little above the pan.Take a ladle of batter,tap or gently press it so that the batter falls evenly into the medium hot oil.fry these boondhis till crisp & golden brown on all sides.Remove it on a kitchen paper so excess oil is absorbed into the paper.Repeat the same till you finish the batter.Transfer into a bowl ,sprinkle the salt,red chilly powder & add the fried curry leaves & peanuts.Toss it well,cool & store it in an air tight container.


Variation - I added 2 pinch of cooking soda to just plain besan flour & rice flour of the same above measurement.Fried the boondhis & added the salt,red chilly powder, fried cashew nuts,curry leaves & ground nuts.See the picture above.

Avocado Garlic Murukku / Avocado Murukku RecipeAvocado

Avocado Murukku

Ingredients
Rice flour-2cups
Besan/gram flour-1/2 cup
Mashed avocado-1
Grated garlic-2
Salt to taste
Red chilly powder-1tsp
Hing-1/4tsp
Water-required amount
Hot oil-1tbsp
Jeers/cumin seeds-1tsp
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour required water and make a soft dough,dough should not be too tight.
Fill the dough in the murukku press.
Heat oil in a pan,press the dough directly into the oil.
In medium heat deep fry till golden brown & crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool & store it in a air tight container.

Kara Sev

Ingredients
Besan-1 & 1/2 cup
Rice flour-1/2 cup
Hing-1/2tsp
Red chilly powder-1tsp
Jeera-2tsp
Crushed pepper-2tsp
Salt to taste
Butter-1tbsp
Oil-to deep fry
Method
Mix all above ingredients together.Add water little by little & mix it to a dough(this dough will be a bit sticky).Fill it in a sev press which has bigger holes in it.Press it directly into the hot oil.Deep fry it in medium flame till crisp & light brown on all sides.Cool & store it in an air tight container.
Inspired by Tasty appetite

Vermicelli(Semiya) Murukku

Ingredients

Vermicelli (Semiya) -1/2 cup

Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup

Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp

Salt to taste

Oil for deep frying
Method
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana

Quinoa Murukku / Murukku Recipes

Ingredients

Powdered quinoa-1/2 cup
Rice flour-1 cup
Besan-1/4 cup
Chilly powder-1 & 1/2 tsp
Salt to taste
Ajwain-1tsp
Hot oil-1 & 1/2 tbsp
Hing-1tsp
Oil-to deep fry
Method
Mix all above ingredients together, pour water little by little & make a soft dough.Heat oil in a pan fill the mixture in the murukku press. Press it directly into the oil & in medium flame fry it till crisp & light brown on all sides.Cool & store it in air tight container.

For Version 2 Quinoa Murukku recipe  click HERE

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Badam(Almond) Murukku

Ingredients
Rice flour-2 & 1/2 cups
Finely powdered badam(almonds with skin)-1/2 cup
Besan-1/4 cup
Salt to taste
Red chilly powder-1tsp
Hing-1/2tsp
Ajwain(omam)-1tsp
Melted butter-3tsp
Water-enough to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press directly into the hot oil.In medium flame fry it till light brown colour on all side & crisp.Cool & store it in an air tight container.

Potato Murukku

Ingredients
Rice flour-2 cups
Salt to taste
Hing-1/4tsp
Chilly powder-1/2 tsp
Jeera-1 & 1/2 tsp
Boiled potato-1
Butter softened-1/4 cup
Water-required amount to make a soft dough
Oil-to deep fry
Method
Grind potato,salt,little water & butter to a smooth paste.In a bowl add all above ingredients, to this add the potato mixture.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press & press it in the hot oil.Cook it both sides in medium flame till crisp & light brown in colour.Drain it on kitchen towel,cool & store it in air tight container.
Courtesy:Rakskitchen with a slight change in ingredient & name of the dish.........

Pudhina (Mint) Murukku

Ingredients

Rice flour-2 cups

Urad dhal flour-1/2 cup

Salt to taste

Jeera-1tsp

Hing-1/2tsp

Melted butter-4tsp

Grind

Mint leaves-a handful

Green chillies-3

(grind with little water & filter the water)

Oil-to deep fry

Method

Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.

Tomato(Thakali) Murukku

Ingredients

Rice flour-1 cup

Besan-1/2 cup

Roma tomatoes-2

(blend it in mixi with little water & filter the juice.It came to 1/2 cup)

Salt to taste

Hing-1/4tsp

Chilly powder-1/4tsp

Jeera-1/8tsp

Melted butter-3tsp

Oil-to deep fry

Method

Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Masala Wheat Flakes

Ingredients dry roasted & pound coarse
Jeera-1/2tsp

Fennel seeds(Somph)-3/4tsp

Coriander seeds-3/4tsp

Cinnamon powder-more than a pinch

Pepper powder -little

Other ingredients

Whole grain wheat flakes-1 cup

Cashew nut made half-8

Almond made half-10

Salt & Chilly powder-to taste

Curry leaves-little

Butter-2tsp

Method

Heat butter in a pan fry the nuts till light brown.Add the curry leaves,salt,chilly powder & pound powder.Fry for a minute,now add the wheat flakes & toss it well.Let all the masala get evenly mixed.Switch off the gas.Cool & store it in air tight container.

Saw this recipe in a TV show ,made it in my version with a slight change.......

Omapodi / Om podi / Ompodi(Sev)

Ingredients

Besan/kadalai mavu-2 cups

Rice flour-1 cup

Ajwain-6tsp

Salt to taste

Red chilly powder-1tsp

Hing-1/2tsp

Butter melted-1tbsp

Oil-to deep fry

Method

Dry roast ajwain & powder it.Soak the powde in warm water for 1 hrs.Strain (use only the water) & mix all above ingredients together to form a soft dough (this dough will be a bit sticky).Heat oil in a kadai/pan fill the sev press with batter & squeeze it in circles.Fry it till light brown on both sides.Place it on a kitchen paper to remove excess oil.Cool & store it in air tight container.

Mixed Dal Murukku Recipe / Dal Murukku Recipe

Mixed Dal Murukku

Ingredients

Rice flour-2 & 1/4 cup

Yellow moongh dhal-3/4 cup

Urad dhal-1/4 cup

Channa dhal-1/4 cup

Salt to taste

Red chilly powder-1tsp

Jeera/ Cumin1tsp

Hing-1tsp

Melted butter- 2 & 1/2 tbsp

Oil-to fry muruku

Method

Dry roast moongh,urad & channa dhal separately till its just hot.
Cool & grind to a very fine powder in mixi.
Now mix all above ingredients together in a bowl,pour water & make a soft dough.
Fill the dough into a murukku press,press it directly in the hot oil.
In medium flame fry until they are golden brown colour.
Drain them on a paper towel,cool & store it in a air tight container.

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Chegodilu (Rice Flour Rings)

Ingredients

Rice flour-2 cups

Boiling water-2 cups

Sesame seeds-1tsp

Ajwain-1/4tsp

Hing-1/2tsp

Butter-1tbsp

Salt & Chilly powder to taste

Soaked yellow moongh dhal-1tbsp

Oil to deep fry

Method

In a bowl mix rice flour,salt,chilly powder,moongh dhal,ajwain,sesame seed & hing.Add boiling water and mix it well .Cover & keep it for 5 minutes.Knead it well so that there are no lumps.Grease your hands & take small ball roll it like a rope ,then join both the ends like a ring(see the picture).Make all the rings & cover it with a wet cloth so that it doesn't dry.Heat oil & deep fry them in batches in medium high flame.Cook it both sides till its brown in colour.Cool & store it in a air tight container.

Note:Deep fry your chegodilu immediately otherwise it will start to drink oil.

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Vazhakai (Raw plantain) chips

Ingredients
Raw plantain-1
(peeled & made thin slices)
Salt & Turmeric powder-1tsp each
( dilute it with water)
Oil-to fry
Coconut oil-Little
Method
Heat oil in a kadhai,when oil is ready add 1tsp of coconut oil & 1tsp of salt & turmeric liquid.Now add the sliced plantains.Fry it till crisp & drain excess oil on a kitchen paper..For every batch follow this method, store it in air tight container.
Tips
Do not use riped plantains as it will be sweet & the colour will not be good.