Bread Pakoda

Bread pakodas  made with bread and gramflour make a crunchy munchy teatime snack.It is a great way to use leftover bread as well.An easy snack that could be made in a jiffy.

Prep Time:5 m       Cook time:15 m

Serves:3

Ingredients

Bread                  - 3

Gram Flour         - 1/4 cup

Rice Flour           - 1 tblsp

Onion                 - 1

Asafoetida          - a pinch

Chilli Powder      - 3/4 tsp

Bicarb of soda     - a pinch

Cumin Powder     - 1/2 tsp

Coriander Leaves - 1/4 cup

Curd                    - 2 tblsp

Salt                      - as needed

Oil                       - to deep fry

Method

• Crumble bread nicely and add other ingredients except oil.Mix them all well.Sprinkle water if necessary.
                              
                               
  
• Meanwhile heat oil in a kadai to deep fry.Once the oil is hot,take a small portion of the pakoda mix and pinch off into oil and fry on a medium flame until golden brown in colour.
                               
  

Little Words

• Add green chillies if desired.Onions can be sliced instead of fine chopping.

Vendhayakeerai Pakoda

Vendhayakeerai/methi leaves are rich in vitamins and minerals.Methi leaves are not cooked separately as they have a slight bitter taste.Incorporating these methi leaves in a favourite snack like pakoda makes a tasty and healthy snack.

Prep Time:10 m     Cook Time:15m

Serves:3

Ingredients

Gram Flour      - 1 cup

Rice Flour        - 2 tblsp

Bi carb of soda - a pinch

Methi Leaves   - 1 cup

Onion               - 1

Chilli Powder  - 3/4 tsp

Cumin Seeds   - 1/2 tsp

Salt                  - as needed

Oil                   - to deep fry

Method

• Mix all ingredients except oil.Sprinkle little water and mix them well.Meanwhile heat oil in a kadai to deep fry.Take small portions and drop into hot oil and fry till golden or the bubble sound ceases.Place on a kitchen towel to absorb any excess oil and serve.
                                
                                 
     

Little Words

• A nice combo for sambar sadam,rasam sadam...
• Add finely chopped green chillies if desired.

Chappathi Bajji

Bajji is one of the easiest snack that can be prepared in a jiffy.This chappathi bajji is a must try for all the bajji lovers.If the bajji mix is ready then this won't take more than twenty minutes.Perfect for a evening snack,on a rainy day,with a hot cup of coffee or tea.

Prep Time:5 m       Cook Time:15 m

Serves:3

Ingredients

Chappathi      - 5

Gram Flour    - 1 cup

Rice Flour      - 2 tblsp

Chilli Powder - 3/4tsp

Asafoetida      - 1/4 tsp

Salt                - as required

Oil                  - to deep fry

Method

• Mix all the ingredients from gram flour to salt with water to a thick bajji batter.
   
• Cut the chappathis into pieces of desired size.Dip the chappathi pieces in bajji batter and gently drop into hot oil and fry till golden colour.Place them on a kitchen towel to remove any excess oil if present.Serve plain or with any chutney.
                   
                        
  

Little Words

• Soft and spongy pillows that are yummy.
• A must try for all bajji lovers.
• A quick and easy snack to prepare with leftover chappathis.

Baby Potato Roast

Prep Time:5 m       Cook Time:25 m

Serves:3

Ingredients

Baby Potato - 20

Salt              - to taste

Pepper         - to taste

Oil               - 1 to 2 tblsp

Method

• Wash the baby potatoes and boil them in salted water for ten minutes.Drain them and pour cold water over the potatoes.Once they are cool cut them into halves.
     
• Heat oil in a pan and place the potatoes separately.After few minutes turn the other side and roast for few minutes till they are golden brown.Repeat the process for the remaining potatoes too.
     
• Now return all the roasted potatoes to the pan and sprinkle salt and pepper as per taste and serve.
     

Little Words

• The skin can be peeled off  if you don't prefer with skin.
• Tastes great as simple as it is...
• Can be had as an after school snack..

Raw Banana Cheese Balls/Vazhaikkai Cheese Urundai

Prep Time:15          Cook Time:25 m

Makes:8 - 10

Ingredients

Raw Banana            - 1

Ginger Garlic Paste - 2 tsp

Turmeric Powder    - 1/4 tsp

Chilli Powder          - 3/4 tsp

Salt                          - to taste

Cheese                     - small pieces as needed

Oil                           - to deep fry

Method

• Cut the raw banana into five or six pieces horizontally and add to pan of boiling water with salt and turmeric powder.After cooling slightly remove the skin which comes off without any effort and mash the banana.
                                     
     
• Add little salt and chilli powder and mix well.
     
• Make small balls and place a piece of cheese in the middle of the ball and roll again.Deep fry in hot oil until golden brown on a medium flame.
                                 
                               
                              
     

Little Words

• Ideal for tea time snack.
• Roll them into any desired shape.
• Remove the banana from hot water once the skin starts to peel off else they may become mushy.
• Onion and other spices can be added if desired.
• Tastes great with garlic sauce.

Bajji Milagai Pakoda

Prep Time:10 m      Cook Time:15 m

Serves:3

Ingredients

Gram Flour - 3/4 cup

Rice Flour   - 2 tblsp

Ajwain        - 2 pinches

Salt             - to taste

Bajji Chilli - 6

Oil              - to deep fry

Method

• Chop the long green chilli/bajji milagai into small pieces or rings.Mix the flours,salt,ajwain and chopped chillies.Sprinkle water and mix them well.Meanwhile heat oil in a kadai.Once the oil is hot drop the chilli pieces coated in the gram flour batter.Remove from oil once golden in colour or the bubble sound ceases.Place on a kitchen towel.Serve with tomato ketchup.
                                 
                            
     

Little Words

• Tastes different from the usual milaga bajji.
• If you want more crispier chilli pakodas then reduce the quantity of gram flour by two table spoons so the chillies will be crisp.