Showing posts with label Monsoons. Show all posts
Showing posts with label Monsoons. Show all posts

Batata Vada Recipe | Alugadde Bonda Recipe [Video]


Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

batata vada recipe, alugadde bonda recipe, aloo chop recipe

I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

batata vada recipe, alugadde bonda recipe, aloo chop recipe


The details...


Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

  • Boil potatoes
  • Make the stuffing
  • Make the batter
  • Dip the stuffing in the batter
  • Deep fry
You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

batata vada recipe, alugadde bonda recipe, aloo chop recipe

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Batata Vada Recipe | Alugadde Bonda Recipe


batata vada recipe, alugadde bonda recipe, aloo chop recipeBatata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14


Ingredients:



For the potato stuffing:


8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:


1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:


1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.





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masala vada, ambode, chana dal vada recipe
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10 Delicious Vegetarian Snacks | 6 Vegan Finger Foods


A compilation of top ten delicious vegetarian snacks or six vegan finger foods.



Hey guys, how you doing?? So it's Friday and I'm all set to welcome in the weekend. How about you?

While the month on the calendar still says Summer, the weather does not feel like summer. It's been raining almost the entire month of May. And when it rains, I crave for delicious finger food with a hot cuppa tea. I love curling up with my hot snacks near the window and watch the rain. Do you love rain?

Here, in this post today, I have compiled a list of 10 of my favorite go to snacks when it rains. I hope you enjoy them.

1) Curried Brown Rice and Zucchini Fritters [Vegan]


Who said healthy has to be boring? We've taken healthy brown rice and zucchini and created a perfect snack. These fritters are flavored with spices and shallow fried in a pan. These fritters are also an awesome way to use leftover rice.

chawal tikki garam masala vegan pan fried snacks appetizer


2) Maggi Pakoda [Vegan]


Everyone knows that when it rains, it is the perfect time to eat Maggi. Maggi is an instant noodles from Nestle. The instant noodles are cooked and then dipped in a chickpea flour batter and deep fried until crunchy.  Use your favorite instant noodles to make these fritters / pakoda.

maggi instant noodles fritters fried pakoda chickpeas besan

3. Instant Paneer Tikka


Chunks of Paneer or Cottage cheese marinated in instant marinade made of spices and chickpea flours and grilled. While Paneer Tikka is traditionally baked in a Tandoor oven, you can enjoy this delicacy at home with this instant version.

instant quick paneer tikka masala grilled capsicum pepper tomato spices


4. Cucumber Pakoda [Vegan]


Pakodas are the ultimate Indian snack when it rains. Generally made with a variety of vegetables like onions, potatoes, capsicum, we have made this deep fried snack a little healthier by using cucumbers. Sliced cucumbers are dipped in a spiced chickpea batter and deep fried to make crispy pakodas.

Cucumber pakoda fritter sautekayee bonda khira khire kakdi


5. Baked Wholewheat Chips [Vegan]


My Indian version of nachos. These whole wheat chips are made by baking chapatis or whole wheat flat breads into crispy chips. Serve it with freshly made guacamole.



6. Sabudana Vada [Vegan]


Sabudana Vadas are shallow fried vadas or poppers made with Sabudana/Sago, peanuts and mashed potatoes. While these can be deep fried, I have pan fried them to reduce the oil consumed.

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com


7. Chilli Basil Potato [Vegan]


Potato stir fried with fresh basil leaves and spicy red chilli flakes makes for a delicious snack. Unlike french fries, these are not deep fried but sauteed in oil until cooked.

chilli basil potato fry french fries chips thai aloo


8. Dahi Kebab


Dahi kebabs are yogurt kebabs. Thick yogurt is strained further, chickpea flour and spices are mixed in and then pan fried until golden brown. Crisp on the outside and cheesy on the inside, these will win you over for sure.

Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks


9. Broccoli and Zucchini Fritters


Broccoli, zucchini, carrots, peas are mixed with cheese and pan fried. Ultimate goodness!!!




10. Vegetable Cutlets


I can never have enough of these vegetable cutlets. Made from potatoes, beetroots, peas and a variety of other vegetables, coated in flour-milk wash, dipped in fine semolina and shallow fried until golden. Serve it with green mint-coriander chutney for added taste.

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Maggi Pakoda | Instant Noodle Fritters with Step by Step Photo Instructions


Maggi Pakoda recipe with step by step video instructions. Maggi Pakodas are deep fried fritters made using Maggi instant noodles, chickpea flour (besan) and a few spices. Maggi Pakoda are instant noodles fritters and any instant noodles can be used. Maggi Pakoda are perfect for snacking on a rainy evening. They go famously with a hot cup of chai.


In a hurry? Jump to Video or Jump to Recipe


maggi instant noodles fritters fried pakoda chickpeas besan

Every time it rains, I want something hot and spicy (and mostly fried). What I crave when it rains, I crave more when we are out on a long drive during rains. For all those health food eaters out there, this post is most definitely not for you, unless of course you occasionally binge on some DELICIOUS fried food. This is one of those one-time INDULGENCE recipes that just makes you wish it rains every day.

On a different note, has an idea gotten stuck in your head and grown into a tree until you can no longer resist it? Something like “Inception”? On one of these long-drive-in-rain, I imagined what would a “Maggi Pakoda” taste like. And after that, nothing tasted good enough on that drive. I wanted MAGGI PAKODA, that’s it! And I thought I was being very inventive and all with my idea of Maggi pakoda until I heard it has already been around in Delhi for a long time. Those Delhi-ites definitely know their fried food.

maggi instant noodles fritters fried pakoda chickpeas besan

Maggi is an instant noodle brand from Nestle. And since it was the first instant noodle brand in the Indian market and remained the sole one for many many years, instant noodles are synonymous with Maggi for most of us. So when I say Maggi, you can think of ANY instant noodles. Any noodles you like.

The first time I went to Rohtang Pass in the Himalayas to see snow, I was pleasantly surprised to find little shacks selling Maggi at that altitude. Absolutely loved eating Maggi while our teeth chattered with the chill in the air. The next time I went to Rohtang, I was actually looking forward to eating Maggi up there. Maggi, Chai, and the mountains felt like heaven.

maggi instant noodles fritters fried pakoda chickpeas besan

How many of you out there have had hot hot Maggi when you’ve gone to a cold cold place? Let me know your story.

These pakodas have that warmth of noodles and the crispiness of the pakodas all combined in one. Perfect for rainy evenings. You can use any instant noodles, Chinese flavored, Thai flavored, Chicken flavored, as I said anything. Just cook the noodles as usual, add the chickpea flour or besan, mix and deep fry.

maggi instant noodles fritters fried pakoda chickpeas besan


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Maggi Pakoda or Instant Noodle Fritters

maggi instant noodles fritters fried pakoda chickpeas besan
Maggi Pakodas are deep fried fritters made using Maggi instant noodles, chickpea flour (besan) and a few spices. Maggi Pakoda are instant noodles fritters and any instant noodles can be used. Maggi Pakoda are perfect for snacking on a rainy evening.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 mins
Cook time:     30 mins
Yield:                12 pakodas

Ingredients:


1 packets Maggi Instant Noodles
3 Tbsp Chickpea Flour or Besan
1 tsp Red Chilli Powder
1 tsp Garam MAsala (if not using the tastemaker)
2 Tbsp Coriander Leaves, finely chopped
1-2 tsp Chaat Masala (Optional)
Water as required
Salt to taste
Oil  to deep fry

Method:


1. Boil 2 cups of water in a sauce pan and add 1 tsp of Oil to it.
2. Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
3. Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
4. Mix in the taste maker or 1 tsp Garam Masala, red chilli pwoder, salt and coriander leaves.
5. Add the chickpea flour or besan and mix until combined.
6. Add more salt and chilli powder if required.
7. Heat Oil in a deep pan for frying.
8. Divide the noodles into small portions.
9. Once the oil is hot, carefully dump the portions in the oil.
10. Fry on medium to high heat. Flip the pakodas once the lower side is partially set. Keep stirring the pakodas until all sides are browned and cooked. Remove from heat once the pakodas are crisp and golden brown.
11. Sprinkle chaat masala (optional).
12. Serve hot with ketchup.


If you liked this, you may also like:

Cucumber pakoda fritter sautekayee bonda khira khire kakdi
Cucumber Pakoda

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com
Veg Cutlet
masala vada, ambode, chana dal vada recipe
Masala Vada
Read more ...