RAG Demo

Tag: Snack

  • Pyaaz Kachori

    Pyaaz kachori belongs to Jodhpur, where sweet shops near the clock tower fry them from early morning and sell out before lunch. Unlike the dal kachori of Kota or the hing kachori of Delhi, the filling here is onion cooked down with besan, fennel and crushed coriander until it turns jammy. It is a snack built for travel and for heat, keeping well for a day because the fat in the dough and the dry filling resist going soggy.

    A good one is round, puffed and blistered, with a shell that shatters in thin layers rather than chewing like a puri. Inside, the onions are soft, sweet and sharp with green chilli and dried mango powder. The secret is patience at the stove: the kachoris go into barely warm oil and cook for twenty minutes or more, which is what builds that crackling, layered crust.

    In Rajasthan they are eaten as breakfast or tea-time food, slit open and spooned with saunth (sweet tamarind chutney) and a thin green chutney. At weddings they appear on the snack counter, and many families fry a batch for train journeys. They reheat well in an oven, which makes them practical for guests.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSnack
    Prep time40 minutes
    Cook time50 minutes
    Total time90 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientsmaida / onion / besan / fennel seeds

    Ingredients

    For the dough

    • 2 cups (250 g) maida
    • 1/2 tsp salt
    • 1/3 cup (70 ml) oil or melted ghee, for moyan
    • About 1/2 cup cold water

    For the filling

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp fennel seeds, coarsely crushed
    • 1 tbsp coriander seeds, coarsely crushed
    • 1/4 tsp asafoetida
    • 3 large onions (about 400 g), finely chopped
    • 2 green chillies and 1 inch ginger, finely chopped
    • 1 boiled potato, mashed
    • 4 tbsp besan
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander

    To fry

    • Oil for deep frying

    Method

    1. Rub the oil into the maida and salt with your fingertips for 3-4 minutes, until a fistful pressed together holds its shape like wet sand. This moyan is what makes the shell flaky.
    2. Add cold water a little at a time and bring together into a soft but not sticky dough without kneading hard. Cover with a damp cloth and rest for 30 minutes.
    3. For the filling, heat oil on medium, add cumin, fennel and coriander and let them sizzle for 20 seconds. Add asafoetida, then the onions, ginger and chillies.
    4. Cook the onions on medium for 6-8 minutes until translucent and just turning light gold at the edges, not brown. Lower the heat and add the besan; roast, stirring, for 3-4 minutes until it smells nutty.
    5. Add the powdered spices, salt and mashed potato and mix until the filling holds together in a dry lump. Stir in coriander and cool completely before using.
    6. Divide the dough into 12 balls and the filling into 12 portions. Flatten a ball into a 3-inch disc with thinner edges, place filling in the centre, pleat the edges up and pinch closed. Press gently into a 3-inch round, seam side down.
    7. Heat oil until just warm: a pinch of dough should rise slowly after 3-4 seconds. Slide in 4-5 kachoris and keep the flame at its lowest.
    8. After 8-10 minutes they will float and puff. Flip and keep frying on low, turning occasionally, for another 12-15 minutes until deep golden and crisp all over. Raise the heat for the last minute, then drain on a rack.

    Tips

    • If the oil is too hot, the shell browns fast and stays raw and chewy inside. Low heat for the full time is non-negotiable.
    • The filling must be dry and cold; wet filling steams the dough from inside and causes the kachori to burst in oil.
    • Leave one side slightly thicker when sealing and keep the sealed side down while flattening so it does not open.

    Serve with

    Sweet saunth chutney and green coriander-mint chutney, with masala chai.

  • Paneer Tikka

    Paneer tikka grew out of the tandoor culture of Punjab, as vegetarian diners wanted something to match chicken tikka. Today it is the default starter at Indian weddings, restaurants and house parties, served on sizzling platters or straight off skewers, and home cooks make it in ovens, air fryers and on gas-flame grills.

    The marinade is thick hung curd with ginger-garlic, Kashmiri chilli, roasted besan, ajwain, kasuri methi and a little mustard oil, which gives that dhaba-style pungency. The besan helps the marinade cling and form a light crust. Paneer cubes stay soft and juicy inside while the edges char, and onion and capsicum add sweetness and crunch.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / hung curd / capsicum / onion

    Ingredients

    For the tikka

    • 400 g paneer, cut into 3 cm cubes
    • 1 large capsicum, cut into 3 cm squares
    • 1 large onion, quartered and layers separated
    • 1 tomato, deseeded and cut into squares (optional)

    For the marinade

    • 3/4 cup hung curd (thick yogurt drained for 2 hours)
    • 2 tbsp besan (gram flour), dry-roasted until fragrant
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp ajwain
    • 1 tsp kasuri methi, crushed
    • 1 tsp chaat masala
    • 1 tbsp lemon juice
    • 2 tbsp mustard oil
    • 1 tsp salt

    To finish

    • 1 tbsp melted butter
    • Chaat masala and lemon wedges

    Method

    1. Roast the besan in a dry pan on low heat for 2-3 minutes until it smells nutty. Let it cool.
    2. Heat the mustard oil until it just smokes, then let it cool slightly. Whisk it into the hung curd with the besan and all the remaining marinade ingredients to a thick, smooth paste.
    3. Gently fold in the paneer, capsicum, onion and tomato so everything is coated without breaking the paneer. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
    4. Thread the paneer and vegetables alternately onto skewers (soak wooden ones in water for 20 minutes first).
    5. Preheat the oven grill to 230 C. Place the skewers on a rack over a tray lined with foil.
    6. Grill for 8-10 minutes, then turn, brush with melted butter, and grill another 6-8 minutes until the edges are charred in spots. Alternatively, cook on a hot greased tawa or grill pan, turning every 2 minutes.
    7. Sprinkle chaat masala and squeeze lemon over the tikkas and serve hot.

    Tips

    • Watery curd makes the marinade slide off – always use well-drained hung curd.
    • Soak store-bought paneer in hot water for 10 minutes before marinating to soften it.
    • For a smoky dhungar flavour, place a hot coal in a small bowl in the marinated paneer tray, drizzle ghee on it and cover for 2 minutes.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Punjabi Samosa

    The samosa reached India from Central Asia, carried by traders as the sambosa, and medieval court writers already describe it filled with meat and nuts. The potato version arrived only after the Portuguese brought potatoes to India, and Punjab's halwais made it the large, pyramid-shaped snack sold at every chai stall and sweet shop today.

    A proper Punjabi samosa has a thick, crisp, flaky crust with tiny blisters, flavoured with ajwain. The filling is coarsely mashed potato with peas, ginger, green chilli, crushed coriander seeds, amchur and garam masala, sometimes with a few cashews or raisins. They are eaten hot with green chutney and imli chutney, or crushed into chole for samosa chaat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time40 minutes
    Total time85 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / potato / green peas / ajwain

    Ingredients

    For the pastry

    • 2 cups maida (about 250 g)
    • 1/2 tsp ajwain (carom seeds)
    • 1/2 tsp salt
    • 5 tbsp oil or ghee (about 60 ml)
    • About 1/2 cup cold water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 1/2 cup green peas, boiled
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds, coarsely crushed
    • 1 tsp fennel seeds, crushed (optional)
    • 1 tbsp grated ginger
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1 tsp amchur
    • 1 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 10 cashews, broken (optional)

    For frying

    • Oil for deep frying

    Method

    1. Mix the maida, ajwain and salt. Add the oil and rub it in with your fingertips for 3-4 minutes until the flour holds its shape when squeezed in a fist.
    2. Add cold water a little at a time and bring together into a stiff, tight dough without kneading too much. Cover and rest for 30 minutes.
    3. For the filling, heat oil and add cumin, crushed coriander and fennel seeds. Fry for 20 seconds, then add ginger and green chillies.
    4. Add the coarsely crumbled potatoes, peas, chilli powder, amchur, garam masala, salt and cashews. Stir for 3-4 minutes on medium heat, lightly mashing. Mix in coriander and let the filling cool completely.
    5. Divide the dough into 6 balls. Roll each into a 15 cm oval about 2 mm thick and cut it in half crosswise.
    6. Wet the straight edge of a half, fold it into a cone, overlapping and pressing the seam firmly. Fill with 2 tbsp filling, leaving space at the top.
    7. Pinch a small pleat at the back, wet the open edges and press them together to seal tightly. Repeat with the rest.
    8. Heat oil to warm, not hot – a piece of dough should rise slowly after a few seconds. Fry the samosas on low heat for 12-15 minutes, then raise the heat to medium for the last 3-4 minutes until golden and crisp. Drain and serve hot.

    Tips

    • Starting in warm oil and frying slowly creates the tiny blisters; hot oil gives large bubbles and a soft crust.
    • Enough fat in the dough (the moyan) is what makes the pastry flaky and short.
    • Let the filling cool fully before shaping, or the steam softens the pastry.

    Serve with

    Green mint-coriander chutney, imli chutney and masala chai.

  • Fara

    Fara is a traditional Chhattisgarhi snack and breakfast that began as a smart way to use leftover rice. The cooked rice is kneaded with rice flour into a soft dough, rolled into long, thin dumplings and steamed, much like a cousin of the south Indian kozhukattai or the Gujarati muthia.

    On their own the steamed faras are soft, chewy and plain. They become a snack once they are tossed in a tempering of mustard seeds, sesame, curry leaves and green chillies, which crisps them slightly at the edges. Some households serve them in a thin, sour curd-based gravy instead. They are eaten warm with chutney and tea.

    At a glance

    RegionChhattisgarh
    CuisineChhattisgarhi
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice flour / cooked rice / sesame seeds / curry leaves

    Ingredients

    For the dough

    • 1 cup cooked rice
    • 1 1/4 cups rice flour
    • 1 cup water
    • 1/2 tsp salt
    • 1 tsp oil

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 tbsp white sesame seeds
    • A pinch of asafoetida
    • 10-12 curry leaves
    • 2 green chillies, slit
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Bring the water to a boil with salt and oil. Add the cooked rice, mash it with a spoon, then add the rice flour and stir quickly to combine. Turn off the heat, cover and rest for 5 minutes.
    2. When cool enough to handle, knead the mixture with greased hands into a smooth, soft dough.
    3. Pinch off small portions and roll between your palms into finger-thick rolls about 8 cm long, or into small balls.
    4. Arrange them on a greased steamer plate and steam over boiling water for 12-15 minutes until they look slightly glossy and are no longer sticky. Let them cool for 5 minutes.
    5. Heat oil in a wide pan on medium heat. Add mustard seeds and let them pop, then cumin, sesame, asafoetida, curry leaves and green chillies. Fry for 20 seconds until the sesame turns light golden.
    6. Add turmeric and chilli powder, then the steamed faras with a pinch of salt. Toss gently on medium heat for 3-4 minutes until lightly crisp in places.
    7. Finish with coriander and lemon juice and serve warm.

    Tips

    • Knead while the dough is warm; cold rice-flour dough cracks when rolled.
    • Steamed faras keep in the fridge for a day – temper them fresh just before serving.
    • For the curd version, simmer the steamed faras in a thin, tempered buttermilk kadhi for 5 minutes.

    Serve with

    Green chutney or tomato chutney and a cup of tea.

  • Bhutte ka Kees

    Bhutte ka kees is a speciality of Indore and the Malwa region, where monsoon brings piles of fresh, milky corn cobs to the markets. At the Sarafa night market it is served in leaf bowls alongside garadu, sabudana khichdi and malpua, and at home it is a quick snack when the corn is at its best.

    Kees means grated. Tender corn is grated on a box grater, cooked in ghee with mustard seeds and green chillies, then simmered in milk until it thickens into a creamy, almost custard-like mass. Sugar, lemon, coconut and coriander balance it, so each spoonful is sweet, spicy, tangy and buttery all at once.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseSnack
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscorn / milk / ghee / green chilli

    Ingredients

    • 4 tender corn cobs (desi or sweet corn)
    • 2 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 2 green chillies, finely chopped
    • 1/2 tsp grated ginger
    • 1/4 tsp turmeric powder
    • 1 cup milk
    • 1 1/2 tsp sugar
    • Salt to taste
    • 1 tbsp lemon juice
    • 2 tbsp freshly grated coconut
    • 2 tbsp chopped coriander
    • 1/2 tsp jeeravan or chaat masala (optional)

    Method

    1. Remove the husk and silk and grate the corn cobs on the coarse side of a box grater, collecting the pulp and juice in a bowl. You should get about 2 cups.
    2. Heat the ghee in a heavy kadhai on medium heat. Add mustard seeds and let them pop, then cumin, asafoetida, green chillies and ginger. Fry for 20 seconds.
    3. Add the grated corn and turmeric. Cook on medium-low heat for 6-8 minutes, stirring constantly, until the raw smell goes and the corn turns slightly translucent. It will stick if you stop stirring.
    4. Pour in the milk, add salt and sugar, and cook on low heat for 8-10 minutes, stirring, until the milk is absorbed and the mixture is thick and creamy.
    5. Turn off the heat and stir in the lemon juice.
    6. Serve warm, topped with grated coconut, coriander and a sprinkle of jeeravan masala.

    Tips

    • Desi corn gives the traditional starchy, thick texture; sweet corn works but needs less sugar and slightly less milk.
    • Use a heavy pan – grated corn catches easily at the bottom.
    • Add a few spoons of extra milk if it thickens too much while standing.

    Serve with

    Eaten on its own as an evening snack, with a cup of tea.

  • Veg Steamed Momos

    Momos came to Sikkim, Darjeeling and the Himalayan belt with Tibetan and Newar traditions, and in Gangtok they are the default snack, sold from tiny shops and street steamers on every corner. The original filling is usually pork or beef, but vegetable momos with cabbage and onion are just as popular in the hills and across the rest of India.

    A good momo has a thin, soft wrapper that is slightly chewy, with a juicy filling seasoned simply with garlic, ginger, spring onion and a little soy sauce or salt. The real kick comes from the dipping sauce: a fiery red achar of tomatoes and dried chillies, sometimes with timur, the Himalayan Sichuan pepper.

    At a glance

    RegionSikkim
    CuisineSikkimese
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time15 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / cabbage / carrot / onion

    Ingredients

    For the dough

    • 2 cups maida (about 250 g)
    • 1/2 tsp salt
    • 1 tsp oil
    • About 1/2 cup water

    For the filling

    • 2 cups cabbage, very finely chopped
    • 1 carrot, grated
    • 1 onion, finely chopped
    • 4 spring onions, chopped
    • 1 tbsp finely chopped garlic
    • 1 tbsp finely chopped ginger
    • 1 green chilli, finely chopped
    • 1 tsp soy sauce
    • 1/2 tsp black pepper
    • 2 tbsp oil
    • Salt to taste

    For the tomato achar

    • 3 tomatoes
    • 6 dry red chillies, soaked in hot water
    • 4 garlic cloves
    • 1/4 tsp timur or Sichuan pepper (optional)
    • 1 tbsp oil
    • Salt to taste

    Method

    1. Knead the maida with salt, oil and water into a firm but smooth dough. Cover and rest for 30 minutes.
    2. Mix the cabbage with 1/2 tsp salt, leave for 10 minutes, then squeeze out as much water as possible. This keeps the filling from going soggy.
    3. Heat 2 tbsp oil in a wok on high heat. Stir-fry garlic, ginger and chilli for 30 seconds, then add the onion, cabbage, carrot and spring onions. Toss for 2 minutes only, add soy sauce, pepper and salt, and let the filling cool completely.
    4. For the achar, char the tomatoes directly over a flame until blackened, peel, and blend with the soaked chillies, garlic, timur and salt. Heat the oil, add the purée and cook for 3 minutes.
    5. Roll the dough into a log, cut into 24 pieces, and roll each into a thin 8 cm circle with thinner edges and a slightly thicker centre.
    6. Place a heaped teaspoon of filling in the centre and pleat the edges round, pinching them together at the top to form a pouch.
    7. Oil the steamer plates and arrange the momos with space between them. Steam over rapidly boiling water for 10-12 minutes until the wrappers look translucent and are no longer sticky to touch.
    8. Serve hot with the tomato achar.

    Tips

    • Roll the edges thinner than the centre so the pleated top does not end up thick and doughy.
    • Keep the dough covered with a damp cloth while you work; dry dough cracks when pleated.
    • Brush the steamer with oil or line it with cabbage leaves so the momos do not stick.

    Serve with

    Spicy tomato achar and a bowl of clear vegetable soup.

  • Thekua

    Thekua is inseparable from Chhath Puja, the Bihari festival in which devotees offer prayers to the setting and rising sun from riverbanks and ponds. Families make huge batches in the days before, and the cookies go into the bamboo soop baskets as the main offering. Afterwards they are shared with neighbours and posted to relatives across the country.

    The dough is plain atta bound with melted jaggery and ghee, flavoured with fennel seeds, cardamom and grated dried coconut. Each piece is pressed onto a carved wooden sancha so it carries a pattern, then fried slowly until deep brown. Good thekua is hard and crunchy outside, lightly crumbly inside, and keeps for weeks in an airtight tin.

    At a glance

    RegionBihar
    CuisineBihari
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves8
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientswhole wheat flour / jaggery / ghee / coconut

    Ingredients

    • 2 cups whole wheat flour (about 250 g)
    • 3/4 cup grated jaggery (about 150 g)
    • 1/2 cup water
    • 4 tbsp ghee, melted
    • 3 tbsp desiccated or grated dry coconut
    • 1 tsp fennel seeds
    • 1/2 tsp green cardamom powder
    • 1 tbsp chopped dry fruits (optional)
    • Ghee or oil for deep frying

    Method

    1. Warm the jaggery with 1/2 cup water on low heat, stirring, just until it melts completely. Do not boil it into a syrup. Strain and let it cool until lukewarm.
    2. In a bowl mix the atta, coconut, fennel, cardamom and dry fruits. Add the melted ghee and rub it into the flour with your fingertips until it holds together when pressed in a fist.
    3. Add the jaggery water a little at a time and knead into a stiff, tight dough – stiffer than chapati dough. Cover and rest for 15 minutes.
    4. Pinch off lime-sized balls, flatten each slightly, and press firmly onto a greased thekua mould or the back of a fork to make a pattern. The pieces should be about 5 mm thick.
    5. Heat ghee or oil in a kadhai on medium heat. Test with a pinch of dough; it should rise slowly with small bubbles, not sizzle violently.
    6. Fry 5-6 thekuas at a time on medium-low heat for 7-8 minutes, turning once, until they are deep reddish-brown on both sides.
    7. Drain on a rack and let them cool completely – they crisp up as they cool. Store in an airtight container.

    Tips

    • Fry slowly; on high heat the outside darkens while the centre stays raw and soft.
    • A soft dough makes thekua spread and lose its pattern – keep it stiff.
    • For a lighter version, bake at 180 C for 20-25 minutes, though the texture will be more like a biscuit.

    Serve with

    With tea, or as prasad after Chhath Puja.

  • Sarva Pindi

    Sarva pindi, also called ginne appa or tapala chekka, is a traditional Telangana snack named after the sarva, the heavy, deep pan it is cooked in. The dough of rice flour, soaked chana dal, peanuts and sesame is pressed by hand directly into the pan, and holes are poked through it so the oil can seep in and crisp it up.

    The result is a large, round pancake that is crisp and golden on the outside and slightly chewy inside, with crunchy peanuts, nutty sesame and the aroma of curry leaves and coriander. It is spicy and very satisfying, a favourite evening snack in Telangana villages that is now served in Hyderabad's Telangana-themed restaurants.

    At a glance

    RegionTelangana
    CuisineTelangana
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / chana dal / peanuts / sesame seeds / curry leaves

    Ingredients

    • 2 cups rice flour
    • 2 tbsp chana dal, soaked 1 hour
    • 3 tbsp raw peanuts, lightly crushed
    • 1 tbsp white sesame seeds
    • 1 small onion, finely chopped
    • 3 green chillies, finely chopped, or 1 tsp ginger-chilli paste
    • 1 tsp red chilli powder
    • 1/2 tsp cumin seeds
    • 2 sprigs curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1 tsp salt
    • 1 tbsp hot oil
    • about 1 cup warm water
    • 4-5 tbsp oil for cooking

    Method

    1. In a large bowl combine the rice flour, drained chana dal, peanuts, sesame, onion, green chillies, chilli powder, cumin, curry leaves, coriander and salt.
    2. Pour in 1 tbsp hot oil and rub it in, then add warm water gradually to make a soft, non-sticky dough. Rest for 10 minutes.
    3. Spread 1 tbsp oil in a thick-bottomed kadai or sarva while it is still cold.
    4. Take an orange-sized portion of dough and place it in the centre. With wet fingers, press it out thinly and evenly over the base and slightly up the sides, about 3-4 mm thick.
    5. Make 5-6 holes in the dough with your finger and pour a few drops of oil into each and around the edge.
    6. Place the kadai on medium heat, cover and cook for 5-6 minutes until the bottom is golden and crisp.
    7. Flip it over with a spatula, drizzle a little more oil and cook uncovered for 3-4 minutes until both sides are golden brown and crisp.
    8. Remove, cool the kadai before making the next one, and cut into wedges to serve.

    Tips

    • Always press the dough into a cold kadai; a hot pan makes it impossible to spread.
    • Thinner pressing gives a crisper sarva pindi.
    • A handful of chopped soaked chana leaves or spinach is a popular seasonal addition.

    Serve with

    Hot tea, or a dollop of curd or peanut chutney.

  • Goli Baje

    Goli baje is the tea-time snack of Mangalore and Udupi, sold in every hotel and canteen along the coast. Also called Mangalore bajji or Mangalore bonda, it is made from maida and sour curd fermented briefly so the batter becomes light and airy. The name refers to its round, golf-ball shape.

    The fritters are golden and slightly crisp outside, with a soft, spongy, almost bread-like interior studded with green chillies, ginger, curry leaves and coconut bits. The sourness of the curd gives a pleasant tang. They are eaten hot with coconut chutney and a cup of tea or coffee. They are best within minutes of frying, while the outside is still crisp.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietVegetarian
    CourseSnack
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsmaida / curd / green chillies / ginger / coconut

    Ingredients

    • 1.5 cups maida
    • 1 cup sour curd
    • 1 tbsp rice flour
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1/4 tsp baking soda
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 2 tbsp chopped coriander leaves
    • 2 tbsp coconut bits or grated coconut
    • 1/2 tsp cumin seeds
    • oil for deep frying

    Method

    1. Whisk the curd, sugar, salt and baking soda in a bowl until frothy. Leave for 5 minutes.
    2. Add the maida and rice flour and mix to a very thick, sticky batter. It should drop off a spoon slowly, not flow. Add a spoon of water only if absolutely needed.
    3. Beat the batter vigorously with your hand or a spoon for 3-4 minutes. This incorporates air and makes the bajji fluffy.
    4. Cover and rest for 2-3 hours at room temperature until it rises slightly.
    5. Stir in the green chillies, ginger, curry leaves, coriander, coconut and cumin.
    6. Heat oil on medium heat. Wet your fingers, take small lime-sized portions of batter and drop them into the oil.
    7. Fry on medium heat for 4-5 minutes, turning, until they puff up and turn deep golden on all sides.
    8. Drain on a rack and serve hot.

    Tips

    • Very sour curd gives the best flavour and rise.
    • The batter must be thick; a runny batter makes flat, oily bajji.
    • If the oil is too hot, the bajji brown outside and stay raw inside; test with one first.

    Serve with

    Coconut chutney and hot tea or filter coffee.

  • Maddur Vada

    Maddur vada takes its name from the town of Maddur on the old Bengaluru-Mysuru highway and railway line. According to local lore, a vendor at the railway station improvised it in the early 1900s, and the vadas sold at Maddur Tiffanys and on the platforms became famous with travellers. Unlike the soft urad dal vada, it is made from rice flour, semolina and maida.

    It is flat, crunchy and golden, almost like a thick biscuit, packed with sweet onions, curry leaves, green chillies and ginger. The onions are mixed with hot oil before the water goes in, which keeps the vada crisp. It is a tea-time snack that stays crunchy for hours and travels well.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseSnack
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsrice flour / semolina / maida / onion / curry leaves

    Ingredients

    • 1/2 cup rice flour
    • 1/4 cup fine rava (semolina)
    • 1/4 cup maida
    • 2 medium onions, finely sliced
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1/4 tsp asafoetida
    • 3/4 tsp salt
    • 2 tbsp hot oil
    • about 1/4 cup water
    • oil for deep frying

    Method

    1. In a bowl, mix the onions, chillies, ginger, curry leaves, coriander, asafoetida and salt. Squeeze with your hands for a minute so the onions soften slightly.
    2. Add the rice flour, rava and maida and mix.
    3. Pour 2 tbsp very hot oil over the mixture and rub it in with a spoon, then your fingers. This is what makes the vadas crisp.
    4. Sprinkle water a little at a time and knead to a firm, non-sticky dough. The onions add moisture, so you need very little water.
    5. Heat oil for deep frying on medium heat. A small piece of dough should rise steadily, not instantly.
    6. Take a lemon-sized ball, place it on a greased plastic sheet or banana leaf, and pat it into a flat disc about 8 cm across and 5 mm thick.
    7. Slide the vadas into the oil one by one and fry on medium heat for 3-4 minutes per side until deep golden and crisp, turning once.
    8. Drain on a rack and serve hot or at room temperature.

    Tips

    • Fry on medium heat; on high heat they brown before they crisp through.
    • Keep the dough firm; a soft dough makes oily vadas.
    • Stored airtight, they stay crisp for a day.

    Serve with

    Coconut chutney and filter coffee or masala tea.