7 Quick Snack Recipes | Potato Bajji | sweet potato cutlet | Aratikaya bajji | fritters | bajji

PROCEDURE FOR POTATO BAJJI:
Take a bowl add besan, rice flour, salt, baking soda and red chilli powder mix well.
Add a spoon of oil and mix well all the ingredients.
By adding little by little water make bajji batter.The bajji batter should neither be thin nor thick.
Keep the potato slices in salt water, so that it will not change the colour.
Heat a pan over a medium flame add oil to deep fry.
Dip each potato slice into besan batter and check whether it is coated well with the batter.
Drop the batter coated potato slice into the oil and fry on both sides.
In a medium flame fry until it turns into golden brown
PROCEDURE FOR MURMUR CHAT:
Heat a pan add oil and peanuts.
Roast peanuts until it turns to crispy.
Add chopped onions and green chilli stir well.
After a minute add chopped tomato mix well.
Wait a minute no need to fry more time.
We have to enjoy the flavour of tomato while serving.
Add salt, red chilli powder, turmeric powder, chat masala, coriander powder, garam masala mix well.
Add murmur and give a nice mix.
Add coriander leaves and lemon juice.
PROCEDURE FOR CHOLE(CHICKPEAS) SNACK:
Wash and soak chickpeas for overnight.Drain water.
Take a pressure cooker add chickpeas, salt and some water, close lid and let it for 6 whistles.
Open the pressure cooker. Drain water and take a bowl.
Heat a pan add oil, tempering seeds and curry leaves. Let them splutter.
Add onions and green chilli let them fry for a minute.
Add boiled chickpeas to the pan and fry for 2 minutes.
Add salt, cumin powder, chole powder ( or chat powder) mix well.
Fry for a minute so that our chickpeas absorb the spices.
Finally, add coriander leaves and switch off the flame.
PROCEDURE FOR CHANA DAL NAMKEEN RECIPE:
SOAKING AND DRAINING CHANA DAL:
Wash chana dal and soak for overnight or at least 5 hours.
Drain the water from chana dal completely.
Take a cloth and spread the chana dal for air dry for 20 minutes.
Take some chana dal into stainless steel strainer.
FRYING CHANA DAL:
Heat oil in the pan over medium flame.
When oil gets heated place the stainless steel strainer which contains chana dal into the oil.
Stir and fry for 5 minutes until it stops bubbling and turns into little crispy.
Remove from oil take the fried chana dal into the plate.
ADDING SPICES FOR CHANA DAL:
Sprinkle the salt and red chilli mixture into chana dal and mix well.
PROCEDURE TO PREPARE RAW BANANA BAJJI:
Cut the raw banana into two parts(make it half ).
Chop the raw banana horizontally into four equal slices both of them.
Immediately place the slices into the water , so that it will not change their colour.
Take a bowl add gram flour, rice flour, red chilli, salt, baking soda mix well.
Add a little water and make a thick batter.
Heat a pan add oil to deep fry.
PROCESS FOR PLAIN RAW BANANA BAJJI:
Dip the raw banana slices by coating in the batter.
Deep fry the batter coated raw banana slices in the hot oil and fry until it turns into golden.
PROCESS FOR STUFFED RAW BANANA BAJJI:
Consider deep fried raw banana bajji .Cut the middle of bajji on one side.
Stuff the bajji with chopped onions, chopped green chilli, and peanuts.
PROCEDURE FOR SWEET POTATO CUTLET:
Take a bowl add boiled, peel and mashed sweet potato.
Add onions, coriander leaves, rice flour, green chilli.
And also add salt, red chilli powder, besan (gram flour), garam masala Mix everything well to form a dough.
Take a lemon sized sweet potato dough.
Make a smooth ball cutlet of medium thickness.
Heat oil in a shallow pan, Add 2 spoons of oil for each cutlet.
Always fry the cutlets in low to medium heat. Fry on both sides until golden brown.
PROCEDURE TO PREPARE WHEAT FLOUR NAMKIN SNACKS:
Take a bowl add wheat flour, cumin seeds, red chilli powder, salt mix well.
Add sufficient water and make the dough.
Add a spoon oil and press the dough, do not make the dough soft since it will result in the namkeens to turn soft and not crispy.
Take medium sized balls from the dough and roll them on dusted flour roll into disc neither thin nor too thick.
WHEAT FLOUR NAMKIN SNACKS IN BITTER GUARD AND DIAMOND SHAPE :
Take a knife cut into seven straight lines with a little space, the central line should be long compared to rest of lines and fold it by pressing edges that is bitter guard shape
with the help of knife make criss-cross patterns on rolled dough that is diamond shaped.
DEEP FRYING THE REQUIRED SHAPES:
Take a pan heat oil over medium flame. When it gets heated.
Deep fry the patterns till it gets crisp and golden brown.