SOUTHINDIAN SNACKS

Bajji

Take gram flour(Kadalai mavu) and rice flour in the ratio 2 1/2 : 1 (5 cups gram flour and 2 cups rice flour) and mix it with water to make into a loose paste.Add 1 tsp salt, 1 tsp red chilli powder, 1/4 tsp asafoetida, and saffron(kesari powder) to get the desired colour. Slice the vegetables (potato, onion, plaintain, brinjal).Dip it in the flour mixture and deep fry until it is fully cooked.

Bhel Puri

Oma podi - 100 gm, Small puris - 10, Potato(medium sized) - 2, Black channa dal - 1/2 cup, Puffed rice - 2 cups, Onions(medium sized) - 2, tomato(small) - 1, Coriander leaves - 1/4 cup, Mango pieces(finely chopped) - 1/4 cup, Salt - as required
Boil the potatoes, peel and mash. Boil the black channa dal in a separator vessel. Chop the onions and tomatoes finely. Prepare oma podi, sweet chutney, mint chutney and small puris. In a large bowl, mix puffed rice, onions, tomatoes, chopped coriander leaves, mashed potatoes, small puris, cooked channe dal and mix well. Add salt, mint chutney and sweet chutney. Mix and serve. Store in refrigerator for one day if required.

Pakoda

Onions - 1/2 kg, green chillies - 3, curry leaves - 2 twigs, salt - 1/2 tsp, spinach as required, cashew nuts - 10.
Chop the onions, chillies, spinach, curry leaves finely. Add the gram flour, salt and cashewnuts ande mix loosely and leave it for 15 min..Heat oil in a frypan and drop the mixture in the form of even sized pieces. Deep fry until it turns golden brown.

Vegetable Cutlet

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)- all combined - 1/4 kg, onions - 2 medium sized, rice flour and rava as required
Cut the vegetables into large pieces and steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add grated onions, 3/4 tsp salt, 1 tsp red chilli powder, 1 tsp garam masala powder and ground cinnamon(a pinch).Mash the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.Make the vegetable mixture into evenly sized balls or any other shape with hand. Dip this shapes in the rice flour and then cover it with rava.Deep fry the balls until they turn golden brown.
Side dish : Tomato ketchup

Vegetable Samosa

vegetables - potatoes and green peas combind - 1/4 kg, onions - 2, mint leaves - 2 twigs, green chillies - 2, cilantro - 2 twigs.
Steam the potatoes and peas separately.Cut the onions into small slices.Take some oil in a fry pan.Add onions and cut green hot chillies and fry the onions until it turns transparent.Add the vegetables and fry them with stirring until they are completely cooked. Add mint leaves and coriander leaves(cilantro).
Mix maida with water, knead it well.Roll into even sized balls and make into round shape using a roller.Cut into 2 semi-circles.Place the curry and fold on three sides to make into a cone shape.Deep fry until it becomes crisp.
Side dish - tomato ketchup

Masal Vadai

gram flour - 1/4 kg, onions - 1/4 kg
Soak gram dal for 1 1/2 hours. Grind 2 green chillies, 2 whole red peppers and 1/2 tsp salt in a blender.Add the soaked dal(take about 4 tsp of soaked dal and keep it separately for adding later) to this mixture and grind very coarsely.Add cut onions, 1 tsp ginger pieces and 10-15 curry leaves to the ground mixture. You may add garlic if preferable.Take 2 large flakes of garlic, crush it and mix with the flour. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.

Rava Bonda

Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney.

Sundal

Soak 4 cups white peas overnight and then boil it in a pressure cooker.Drain the water and keep aside. Heat 2 tsp of oil and add mustard seeds.To this add 1 cup grated coconut, 1 cup grated sour mangoes 3 tsp grated hot green chillies and cook lightly. To this add the boiled peas and mix well.

Bread pakoda

Ingredients: bread slices- 8 or 9, besan flour- 3 table spoon, rice flour- 1 table spoon, onions- 1 (big), red chilli powder- 1/2 tea spoon, green chillies,curry leaves, coriander - finely chopped
Method: Peel off the corner of the bread slices and make them as a powder using coffee grinderor mixie(dry grinding do not add water). In a large mixing bowl add the bread powder, besan flour, rice flour red chilli powder and salt and mix well. Then add finely chopped onions and other ingredients and mix them well if necessary add a tea spoon of water this batter should be very stiff. deep fry in oil like the ordinary pakodas till it is golden brown and serve hot with chutney or ketchup.