Yam fritters Recipe

Try out these wonderful fritters made from Yam/ Sooran . Melt in the mouth and so delicious that you will keep asking for more. Pieces of Yam are boiled in salted water, marinated and then fried which gives them their awesome texture.

Ingredients :

  • 1/2 kg Yam
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan/Chickpea flour
  • Rice flour
  • Oil for frying

Method :

Deskin the yam and wash it throughly. Chop it into bite sized pieces and boil it in salted water till three fourth done. Drain the water and sprinkle chilly powder and hing. Allow to stand for half an hour. Mix Besan and rice flour in the proportion of 2:1. Dust the pieces in this mixture. Heat oil in a pan. Deep fry the pieces to a golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Eggplant fritters Recipe

Eggplant fritters or Vangyache Fodi is a delicious accompaniment to Rice and Dal. One can also enjoy it on its own. Best made out of the Eggplant/Brinjal that is used to make Baingan Bharta as it is more fleshy. This is a traditional Goan and Mangalorean recipe which is simply amazing!!

Ingredients :

  • 1 large Eggplant/Brinjal
  • Chilly powder
  • Turmeric powder
  • Salt
  • Hing/asafoetida
  • Besan/Chickpea flour
  • Rice flour
  • Semolina
  • Oil for roasting

Method :

Wash and slice the eggplant thinly. Marinate in a mixture of salt, chilly powder, turmeric and hing, all as per preference. Keep aside for 15 minutes. Mix Besan and rice flour in the proportion of 2:1. Dust the slices in this mixture. Finally dust them in semolina. Heat a skillet/tava. Drizzle oil. Place the eggplant slices two at a time and allow them to roast. Drizzle oil and flip. Roast on the other side too. Serve hot.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower Pakora Recipe

Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!

Ingredients :

  • 500 gms Cauliflower
  • 200 gms Besan /Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • Hing as required
  • 1/4 tsp ajwain / Carom seeds
  • A few sprigs of coriander leaves
  • Salt
  • Oil for frying the Pakora

Method :

Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Capsicum/ Bell pepper Fritters Recipe

One of the easiest and tastiest of fritters that are a hit during get togethers and buffets, are the Bell pepper Fritters. These fritters are generally made from the green ones which are found in abundance as compared to the yellow, red and orange ones. They may be served with a dip but are best eaten without any accompaniment.

Ingredients :

  • 3 Bell peppers
  • 200 gms Besan/Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • 1/4 tsp ajwain/Carom seeds
  • Salt
  • Coriander leaves
  • A large pinch of Hing/asafoetida
  • Oil for frying

Method :

Wash and cut the Bell pepper vertically into half. Core it. Remove the seeds. Cut it lengthwise into 1 inch long slices. Chop the coriander leaves fine. Mix the rice flour, Besan, chilly powder, salt, ajwain, coriander leaves and hing. Add a little water at a time and make it into a thick but runny batter. Tip a few pieces into the batter. Heat the oil. Check that the pieces have been coated well by the batter. Drop them into the hot oil. Fry to a crispy golden brown. Serve with dip or chutney of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cabbage Pakora Recipe

Cabbage Pakora or Cabbage Ambado as the Konkani community calls it, is a tea time snack or even prepared as a side dish for lunch. I have innovated by grating a small potato and adding it to the usual Pakora batter. It adds to the texture and can be fried or even shallow fried. Here I have deep fried it as that is where the real taste lies!!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onion
  • A small potato, deskinned and chopped fine
  • 1 green chillies minced
  • 2 inch piece ginger grated
  • A few sprigs of coriander leaves finely chopped
  • Besan/ Chickpea flour
  • Rice
  • Salt
  • Chilly powder as per spice level
  • Oil for frying

Method :

Mix the chopped cabbage, onions, grated potato, finely chopped green chillies, coriander leaves and ginger. Add salt and chilly powder and keep aside for ten minutes. It will release water. Mix the Besan and rice flour in the proportion of 2:1. Sprinkle the mixture onto the chopped vegetables and mix well till you get a semi solid dough like consistency which can be shaped into balls. Pat the balls into shape, press and keep them aside. Heat oil. Gently lower the balls 3-4 at a time in the oil and deep fry to a crispy golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vegetable Bullets Recipe

Vegetable Bullets can be served as an appetizer or as a snack by itself. Teamed with a tomato ketchup or a green chutney, it is delicious and filling too.

Ingredients :

  • 6 potatoes
  • A small bowl each of the following vegetables :
  • Peas
  • Carrots chopped
  • French Beans chopped
  • 5 slices of bread
  • 2 inch piece of ginger
  • 9 flakes of garlic
  • 7 green chillies
  • 1/2 tsp Garam Masala
  • Coriander leaves
  • Juice of half a lemon
  • Salt
  • Vermicelli
  • Oil for frying

Method:

Deskin the potatoes. Chop them along with the other vegetables. Boil all the vegetables together . Mash them coarsely. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed vegetables. Dip the slices of bread in water, squeeze them well and drop them into the vegetable mash. Add the lemon juice, salt and finely chopped coriander leaves. Mix thoroughly. Pinch pieces of the dough and shape into bullets. Coat them with vermicelli. Heat oil. Drop the Vegetable Bullets three at a time in the hot oil and fry till they are a golden brown. Serve hot with tomato ketchup or green chutney.

This measurement yields 24 Vegetable Bullets.

Copyright © 2017. All rights reserved.

Sabudana Vada recipe

Another favourite snack is the Sabudana/ Sago pearl vada. It is popular as an evening snack and is accompanied by a yoghurt dip.

Ingredients:

  • 250 gms Sabudana/ sago pearls
  • 4 potatoes pressure cooked
  • 2 tsps jeera/cumin seeds
  • 12 green chillies
  • 100 gms roasted peanuts crushed coarsely
  • Salt sugar and lemon juice as per taste.
  • Coriander leaves chopped fine.
  • Oil for frying

Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Refrigerate for two hours. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture. Heat oil. Fry them in batches of four till they are crisp and golden.

For the dip.

  • One cup curds beaten till smooth and creamy
  • 3 tsps Sugar
  • Salt
  • 1/4 tsp jeera/cumin powder
  • 1/4 tsp pepper powder
  • 1/4 tsp chaat masala
  • 1/4 tsp chilly powder
  • Coriander leaves chopped finely
  • A few pomegranate seeds

Method :

Add all the above mentioned ingredients to the curd and mix well. Serve with the vada.

Note:The vada dough is refrigerated for a couple of hours so that the vadas do not soak up oil.

Copyright © 2017. All rights reserved.

Poha Cutlets Recipe

Poha or beaten rice cutlets are an easy to make evening snack. They can be made by adding either a couple of slices of bread or potato to bind them. Enjoy them with some green chutney or with tomato ketchup.

Ingredients :

  • 250 gms gms poha
  • 2 potatoes
  • 6 green chillies
  • 1tsp jeera/cumin
  • 1tbsp kasuri methi/dried fenugreek leaves
  • 1 tsp sugar
  • Salt
  • Juice of one lemon
  • Coriander leaves
  • A pinch of haldi/turmeric powder
  • Oil for deep frying

Method :

Wash and drain the poha. Pressure cook the potatoes, peel and mash them. Grind the green chillies, jeera and sugar coarsely and add it to the mashed potatoes. Chop the coriander leaves fine. Tip in the lemon juice,
Coriander leaves, kasuri methi, salt and the drained poha into the mashed potato. Mix well. Shape into cutlets. Heat oil in a pan. Drop the cutlets four at a time into the oil. Deep fry till crisp and golden brown. Serve with green chutney.

Makes 15 medium sized cutlets.

Copyright © 2017. All rights reserved.

Methi Leaves Pakoda Recipe

Methi leaves/ Fenugreek leaves have that distinct aroma when fried. They are used to make zhunka, in subzi, Dal and also dried and used as a garnish in North Indian dishes. Posting a Methi leaves Pakoda today which can be served as an appetizer or as a side dish with rice and dal.

Ingredients :

  • 250 gms Chana dal (Bengal gram dal)
  • A small bunch of methi leaves
  • A few sprigs of coriander leaves
  • 9 green chillies
  • 4 medium sized onions
  • 2 inch piece of ginger
  • 7 flakes of garlic
  • Salt
  • 3 tbsps rice flour
  • Oil for frying

Method :

Wash and soak the Chana dal for four hours. Drain and grind to a coarse mixture in batches without water. Do not grind it all at once as it turns into a paste. Remove in a bowl. Chop the onions, methi leaves and coriander leaves very fine and add them to the chana dal mixture. Grind the chillies, ginger and garlic coarsely and tip it into the mixture. Finally add salt and mix thoroughly. Keep it aside for five minutes. The onions release water. Mix well and add the rice flour. Make small balls of the mixture. Pat them into roundels. Heat oil. Slip in five of the pakoras at a time and fry to a deep golden brown. These pakoras need no accompaniment.

Makes 27 pakoras.

Copyright © 2017. All rights reserved.

Sweet Potato Fritters Recipe

Sweet potato fritters on a rainy dull evening can lift spirits high. Teamed with a hot filter coffee it is sheer bliss.

Ingredients :

  • 1 large sweet potato
  • 200gms Besan
  • 50gms rice flour
  • 1 tbsp chilly powder
  • Hing as required
  • Salt
  • A pinch of ajwain

Method :

Deskin the sweet potato. Wash and slice thinly. Make a batter of Besan, rice flour, chilly powder, salt and the ajwain by adding just enough water so that the batter sticks to the sweet potato slices when dipped. Heat oil. Dip the sliced sweet potato into the batter and drop them into the hot oil. Fry till crisp and golden yellow.

Copyright © 2017. All rights reserved.