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Snack recipes: Dahi Bhalle, Papdi, Namak Paare and more

April 10, 2014 18:32 IST

Snack recipes: Dahi Bhalle, Papdi, Namak Paare and more

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Rashmi Sharma

Here are some easy-to-make Indian recipes you can try at home.

Dahi Bhalle

Ingredients

For the bhallas

  • 1 cup lentils (dhuli urad dal)
  • 600 ml water
  • 1/2 tsp salt
  • 1 tsp cumin seeds
  • 2 tsp ginger, chopped
  • 5 gm green chillies, chopped
  • 250 ml oil
  • For the curd mixture:
  • 2 cups thick curd, beaten
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 tsp cumin powder
  • 1/2 tsp black rock salt
  • 1/2 tsp white pepper powder

For the garnishing

  • 1 tsp ginger, julienned
  • 1 tsp green chillies, julienned
  • 5 g coriander leaves, chopped
  • A pinch of chilli powder
  • A pinch of cumin powder
  • 4 sprigs mint leaves
  • 2 2/3 tbsp tamarind chutney

Method

  • Wash the urad dal and soak it in water for about two hours.
  • Drain and grind to a fine paste, adding little water if required.
  • Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well.
  • Shape into even sized balls.
  • Heat oil in a kadhai and add the prepared balls, a few at a time, using wet hands to avoid sticking to hands.
  • To make a hole in the middle, flatten the ball slightly on the palm and use your thumb to make a hole in the middle.
  • Deep fry till golden brown.
  • Remove and drain on paper towels.

To prepare the curd mixture

  • Soak the prepared balls in sufficient lukewarm water till they are soft. This will drain more oil.
  • Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
  • Remove the bhallas from water, squeeze out excess water and add to the curd mixture.
  • Keep aside for 10 to 15 minutes for the bhallas to soak the curd.
  • Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.

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Image: Dahi Bhalle
Photographs: Kushal Das/Wikimedia Commons

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Instant Coconut Laddoo

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Coconut Laddoo

Ingredients

  • 1 cup dry coconut powder
  • 1 cup milk powder
  • 3/4 cup sugar free powder
  • 5-6 teaspoons boiled milk
  • 12 pieces raisins (for garnish, optional)

Method

  • Mix coconut powder, milk powder and sugar powder in a bowl.
  • Slowly add milk and shape the mixture into laddoos.
  • Garnish each laddoo with raisins. Serve.

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Image: Instant Coconut Laddoo
Photographs: Courtesy www.chackoskitchen.com

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Namak Paare

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Namak Paare

Ingredients

  • 1 cup wheat flour
  • 1 cup white flour
  • 1 tsp carom seeds
  • 1 tsp crushed black pepper (optional)
  • 1 tsp cumin seeds (optional)
  • 1/4 tsp baking soda
  • 2 to 3 tbsp oil or ghee
  • 1/2 to 3/4 cup water
  • Salt to taste
  • Oil for frying

Method

  • Sieve the wheat flour, white flour, baking soda and salt together.
  • Add carom seeds.
  • Mix it with the rest of the sieved flours.
  • Add oil or ghee.
  • Add water and start to knead the dough.
  • The dough should not be soft, but firm.
  • Take medium sized balls from the dough and roll them on a dusted flour.
  • With a serrated knife make criss cross patterns on the rolled dough.
  • Remove the diamond shaped patterns and deep fry them in hot oil till crisp and golden browned.
  • Drain on paper napkins.
  • Once the crispies cool down, store them in an airtight box.

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Image: Namak Paare
Photographs: Onef9day/Wikimedia Commons
Tags: 1

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Papri

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Papri

Ingredients

  • 1/2 kg besan (gram flour)
  • 1 tsp mustard oil
  • 1 tsp (heaped) salt
  • 1 small tsp red chilli powder
  • 1 cup water
  • 1 tsp fenugreek leaves (finely chopped)
  • 1/4 kg maida

Method

  • Mix besan, salt, red chilli powder and oil well.
  • Knead the mixture into dough for about five minutes.
  • Add fenugreek leaves and knead for another three minutes.
  • Make the dough into a big round ball and leave it about ten minutes.
  • Heat oil in a deep-frying pan on high heat.
  • While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick.
  • Cut the roll into inch size pieces.
  • Keep rubbing oil on your palms to keep the roll moist.
  • Flatten each piece out into a round shape and roll it into small chapatis.
  • Lightly dust both sides with maida.
  • Fry very lightly.
  • Reduce the flame if required.
  • They should look golden yellow when ready.
  • Drain oil and store in an airtight container.

Image: Papri
Photographs: Charles Haynes/Wikimedia Commons
Tags: Papri

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