Tuesday, November 3, 2009

South Indian Snack Platter

After a nice warm Saturday, Sunday was and cold and raining the whole day which made us stay indoor the whole day doing nothing but a good nap, it was almost night time and we all were sitting quite on couch as there was nothing interesting to watch in TV and I suddenly  felt like having some nice hot bajji, so when I said that to everyone, without any hesitation or any second thought every one agreed and it looked like all were waiting for it and I made aloo bonda for me and my hubby and for kids I made plain aloo bajji and still there was more bajji batter remaining and I quickly made bread pakoda by adding spinach and cumin seeds to it. There is nothing like eating bajji's and bonda's with a hot cup of tea or coffee on a cold, lazy and more to it on rainy sunday's. This is one kind of a snack you can't resist just eating only one so our snack time got extended and ended as dinner.  Here is the snack platter I am sharing with you all.   

For Batter
Besan or gram flour - 1 cups
Rice Flour - 1/2 cup 
Chili Powder - 1 tsp
Salt and asafetida as required 
For Aloo Bonda
Potato - 1 large
Onion - 1/2 chopped
Green Chiles - 2 chopped
Ginger - 1/2" minced
Mustard - 1/2 tsp
chana dhal - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt as required

Other Ingredients
Potato - 1 small peeled and sliced
Bread - 3, each cut to 4 pices
Cumin - 1/2 tsp
Spinach Chopped - 3 tsp
Oil to deep fry

Mix all the ingredients for the batter with water and make nice thick paste neither not too watery nor too thick.
For aloo bonda, peel the potato and microwave them for 5 mins and mash good. In a non stick pan ,heat 1 tsp of oil and season with mustard and chana dhal and turmeric powder and then add onion and green chilies and saute for few mins, add cilantro and add mashed potato and mix well and turn off the flame and when cools down make into small balls and keep aside. 
Heat oil to fry in a separate pan and dip the aloo balls in the batter and fry in the oil in a batch of 4 to 5 and when done transfer to a kitchen paper to drain the excess oil. 
Follow the Same procedure with the sliced potato or any vegetables of your choice.
For the bread pakoda, to the remaining batter add cumin seed and chopped spinach and dip the bread in the batter to coat well with the spinach and fry in oil. Serve with cilantro chutney. Enjoy!!


  1. Omg!!looks awesome..Wish to grab the plate from the screen!!Perfect for this weather..:)

  2. Hmm---mouth watering and delicious aloo bondas and yummy chutney. Nice and beautiful picture.

  3. Mmmmmm looks too tempting in this winter evening


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