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Indian Snack Recipes - An - Street FOOD ADDAstreetfoodadda.com/wp-content/uploads/2017/01/Super-Indian-Snack... · great to make some of these at home? ... the delicious Indian Dessert

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Page 1: Indian Snack Recipes - An - Street FOOD ADDAstreetfoodadda.com/wp-content/uploads/2017/01/Super-Indian-Snack... · great to make some of these at home? ... the delicious Indian Dessert
Page 2: Indian Snack Recipes - An - Street FOOD ADDAstreetfoodadda.com/wp-content/uploads/2017/01/Super-Indian-Snack... · great to make some of these at home? ... the delicious Indian Dessert

Indian Snack Recipes …. AnIntroduction

Indian street food and its vendors are

well known throughout the world andthere most certainly is some great tastyfood to be obtained from their colourfulstands.

India is well known for its widevariety of snack or chat foods.

Have you ever thought it would begreat to make some of these at home?Read on and you will find that you can.

This book is an introduction to Indiansnack foods and shows you how you canmake some of the more popular Indian

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snack recipes.

This book will enable you to make aselection of Indian snacks to serve at adrinks party and make a difference fromthe normal canapés. You could preparesome Spiced Chickpeas, a few smallSamosas, and perhaps some Split PeaFritters.

What about having some Indian snacksas your lunch time snack, making adifference from sandwiches or burgers.Or how about making an IndianOmelette, some Nargis Kofta (similar toa scotch egg but with a twist) or maybe aPav Bhaji.

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Perhaps you are outside enjoying thesunshine. Instead of the usual barbequefood why not serve a selection of Indiansnacks along with some salads andchutneys. You could prepare some AlooTikki, Goan Fishcakes, some PotatoParathas. Light the barbeque and getthose Kebabs sizzling.

All these and more are shown in thisbook and you can prepare a feast madefrom a few snacks and a few chutney'sand relishes.

These dishes are not difficult toprepare and you do not require anyspecial equipment.

To finish off, why not savour one of

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the delicious Indian Dessert Recipesfrom Anita Patel's book Super IndianDessert Recipes available as a Kindlebook

I hope you enjoy preparing and eatingthese wonderful Indian snacks.

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Table of Contents Indian Snack RecipesSamosasAloo TikkiGreen Pea PoulourieDhoklasIndian Omelette South India StyleVegetable PakorasMatar ke Kachori (Pea Kachori)Nargisi KoftaSpiced ChickpeasChola Tikki (Chickpea Patties)Onion BhajisParathaPotato ParathasPav

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Pav BhajiChola Dhabal (Chickpea Curry)Split Pea FrittersGoan Fish CakesCurry CrackersLamb KebabsCucumber RaitaShammi KebabsPeanut CrackersSpicy Corn PattiesSpicy Shakarkandi (Sweet Potato)Chilli Cheese Toasts

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Samosas Aloo Tikki

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Green Pea Poulourie

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Indian Omelette South India Style

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Dhokla's

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Vegetable Pakoras

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Matar ke Kachori (Pea Kachori)

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Nargisi Kofta

Spiced Chickpeas

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Chola Tikki (Chickpea Patties)

Onion Bhajis

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Parathas

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Potato Parathas

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Pav

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Pav Bhaji

Chola Dhabal (Chickpea Curry)Split Pea Fritters

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Goan Fish Cakes

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Curry Crackers

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Lamb Kebabs

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Shammi Kebabs

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Spicy Corn Patties

Spicy Shakarkandi (Sweet Potato)

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Chilli Cheese Toasts

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Indian Snack Recipes

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SamosasSamosas are a lovely stuffed dough

Indian snack which is deep fried in oil.The fillings can be meat or vegetable.

Ingredients for the dough1 cup (8oz or 227gms) all purpose

plain flour2tblsp of vegetable oil1tsp saltabout 80 ml warm water to make a

dough

MethodPut the flour and salt in a mixing bowl

and mix. Make a well in the centre andadd the oil and gradually adding thewater and mixing until you have a firm

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dough. Knead the dough, make into aball and put in a bowl. Cover with adamp cloth or cling-film and allow thedough to rest it room temperature forabout 30 minutes.

Divide the dough into 12 and roll eachpiece into a circle about 6 inches (15cm)in diameter and then using a knife cuteach circle into 2 semi-circular pieces.Dampen the edges of the semi-circlewith some milk or water to enable theedges to seal, make a cone by sealingone side and put into your hand. Putsome filling into the open edge of thecone. Seal well around the edges.

Deep fry the Samosas in oil at about325°F for a few minutes turning

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regularly until the Samosas are cookedand golden brown.

How to make a Vegetable fillingIngredients1 onion finely chopped1 clove garlic finely chopped1 potato peeled and diced1 cup of frozen peas2tsp garam masalaVegetable oil80ml stock or enough to cook the

vegetablesSalt and pepper

Sweat the onion and garlic and cookwithout burning until soft and then addthe garam masala. Add the potato, peas

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stock and seasoning and simmer untilcooked. You want the mixture to be firmnot swimming in liquid and thevegetables cooked but firm.

Use this mixture as your filling.If you prefer different spicing then

feel free to do so, some may like a bit ofbite so may wish to add some chillipowder. Feel free to experiment.

When your Samosas are ready servewith some chutney.

Meat Samosa FillingUse either beef or lamb for this and to

make the filling for 2 dozen Samosas youwill need the following:-

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1lb (454 gm) minced beef or lamb1 onion finely chopped1 clove garlic finely chopped2tsp ground ginger1tsp each of ground coriander and

turmeric1tsp chilli powder to tasteoil to sweat the onionssalt and pepper

MethodSweat the onion and garlic gently until

soft and without burning. Add the spices,incorporate and cook for a minute. Addthe mince and seasoning and stir untilcooked. Add the lemon juice and use asyour filling.

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You could add some diced potato ifyou wanted to add some vegetables.Feel free to experiment with spicing.

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Aloo TikkiAloo Tikki is a wonderful little

potato patty spiced and fried inbreadcrumbs until golden brown. Thisis served in India as a street dish.

Ingredients5 or 6 medium potatoes boiled whole

in their skins1 onion finely chopped and gently

sweated until soft½ cup frozen peas, thawed2tsp grated or ground ginger2tsp garam masala1 green chilli finely choppedA few sprigs of fresh coriander finely

chopped1-2tsp chilli powder to taste

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Salt and pepper to tasteFresh or ready made bread crumbsOil for frying

MethodWhen the potatoes are cool grate them

with a grater and add the peas, onion andspices and using your hands mix well sothat the spices are evenly distributedwith all the ingredients. Make into smallballs in your hand and then flatten. Dipeach side of the potato patty intobreadcrumbs and coat each side and fryin hot oil each side until golden brown.

If you make them fairly small they canbe an excellent little appetiser or madelarger you could put them between a

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burger bun. Serve with some chutney.

VariationI have grated the potato here for

texture but you could also use mashedpotato for this snack. To give it a little“crunch” you could also add some finelycrushed peanuts to the mixture.

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Green Pea PoulourieThese are little pea dough balls and

deep fried. They are full of flavour and make a great little snack or appetiser.

Ingredients1 bag (14 oz)of dried green or yellow

split peas.3 cloves of garlic peeled and crushed1tbsp curry powder1 de-seeded and chopped Serrano

pepper ( If you can't get Serrano youcould use Jalapeno but these are not ashot)

1tbs baking powder½ cup all purpose plain floura couple of pinches of salt to tasteOil for frying

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MethodSift through the peas to remove any

impurities and soak the for at least 3hours or until they are soft enough to bebroken with a fingernail.

Once they are soft drain and add thegarlic, curry powder, pepper and saltand blend until smooth adding water asnecessary.

Sift the flour and baking powder intoa large bowl and stir in the pea puréeand stir in until you have a stiff batter.Add additional flour if your mixture isnot stiff enough.

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Heat oil in a deep heavy pan or fatfryer to 375°F (190°C).

Take a teaspoonful of the batter anddrop into the oil and cook. When thefloat and the bottoms turn brown turnover to cook the other side. This willtake about 2 minutes. It is best to cookno more than 10 at a time to ensure theoil retains its temperature and you are incontrol of the cooking.

Drain the balls and put on kitchenpaper to absorb excess oil.

If necessary sprinkle a little salt toserve.

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DhoklasThese are great little semolina cakes

that are steamed. They come out fluffyand light and are delicious.

Ingredients1 cup of Semolina1 cup of Yoghurt½tsp salt to taste¼tsp turmeric1 green chilli finely chopped2tsp chopped coriander (cilantro)2tsp lemon juice1tsp Eno fruit salts ( If you don't have

Eno use baking soda mixed with citricacid in equal quantities as that iseffectively what Eno is)

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To season you will need 2tblsps of oiland 1tsp black mustard seeds and 2green chillis cut into slices and deseeded so they are not too hot.

MethodPut the semolina and yoghurt in a

mixing bowl along with the salt,turmeric, green chilli and coriander andmix well using a spoon. Add 2tsp oflemon juice and mix to a batter. If it istoo thick add a little water. Let the batterrest for about 30 minutes or more.

Grease the bottom of a cake tin withoil and put the batter into it. Mix in 1tspof Eno into your mixture and stir in well.Put the mixture into the cake tin and

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spread out.

Put the Dhokla into a steamer. A panof boiling water with a rack on thebottom will be fine and cover the pan.

Steam your Dhokla for about 10minutes. Check if it is cooked by puttinga fork into the Dhokla. If it comes outdry the Dhokla is ready.

Remove the cake tin from the steamerand allow to cool a little.

To make the seasoning add the 2tblsps oil to a small pan then add themustard seeds until they pop and add thechilli. Cook for a minute and it should be

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ready.

Cut the Dhokla into squares ordiamond shapes. Spoon over heseasoning and serve and enjoy. It shouldbe lovely and fluffy. Serve with somechutney.

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Indian Omelette SouthIndia Style

This is a great dish and easy tomake. You will never want a traditionalomelette again.

Ingredients for 2 people1 onion ( I would use spring onion as

they soften more easily)1 green chilli4 or 5 eggs depending on size of

omelette required½tsp turmeric1tsp chilli powder1tsp ground ginger or paste1tsp ground garlic or pasteSalt to taste2tsp fresh coriander

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2tsp lemon or lime juice (optional)

MethodChop the onion, green chilli and

coriander very fine and put into a bowl

Add the ground chilli, turmeric lemonor lime, salt ginger and garlic and mixwell.

Crack the eggs into the bowl with theother ingredients and fork in well. Setaside for 5 to 10 minutes.

Heat some oil in a pan and tip themixture into the pan. Cover with a lidand let cook for a few minutes until thebottom starts to brown. At that stage flip

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the omelette over and cook the other sidein the same way.

Eat the omelette with bread or rice.

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Vegetable PakorasPakoras are pieces of vegetable

dipped into a chickpea based batterand fried in oil. Easy to make and quitedelicious. They make a great snack toeat with an aperitif.

Ingredients for batter for 6-8people

1 cup of chickpea flour (besan)½tsp chilli powderpinch of salt2 finely chopped green chillis2tsp finely chopped coriander½tsp of baking powder (this makes

the pakoras crisp)oil for frying

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MethodPut the flour, salt and chilli powder

into a bowl and mix well.Pour in some water a bit at a time and

stir in. Beat to make a smooth batter thatis not too stiff.

Stir in the chilli's and coriander.

VegetablesYou can use vegetables of your

choice, onion cauliflower, along withpotato and courgette finely sliced intorounds to make Pakoras.

Making the PakorasPut about 1½ inches of oil in a pan

and heat. You can test the temperature bydropping a bit of batter into the oil. (It

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should come to the surface immediatelyand not change colour immediately)

Dip your vegetable pieces into thebatter and ensure they are well coatedand then place carefully into the oil. Fryin small batches for 4 or 5 minutesturning occasionally until they aregolden.

Remove excess oil on kitchen paperand serve hot.

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Matar ke Kachori (PeaKachori)

Wonderful fried puffed pastry whichis filled with spicy fried green peas. Agreat snack or something that can formpart of any meal.

Ingredients for 12 KachorisFor the pastry1 cup of all purpose flourpinch of salt2tblsps oilAbout ½ cup of chilled water.

For the filling1 cup of green peas (frozen are fine)1tsp oil

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1tbsp ground coriander1tsp ground fennel1tsp chilli powder1 tsp ground or minced ginger½tsp powdered mangoSalt to tasteOil for deep frying.

MethodMaking the doughPut the flour, salt and oil in a bowl

and mix well with your hands to make acrumbly dough.

Add the chilled water a little at a timemixing with your fingers as you do so.

Do not knead and make a dough that issoft but not sticking to your fingers.

Cover with a damp cloth and let rest

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for at least 15 minutes.

Make the fillingHeat the oil in a frying pan and gently

stir fry until the peas become tender.Add the chilli powder, coriander,fennel, mango powder and some salt andcontinue stir frying for a few moreminutes.

Mash the peas a little with a spatulaand then let the mixture cool down toroom temperature.

Putting everything together andmaking the Kachori

Slightly knead the dough and divideinto 12 equal sized pieces

Take one of the pieces and flatten

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using your fingers to make a flat circleabout 2 inches in diameter.

Rest the dough in one hand make intoa little cup and put around 1tsp of thepea mixture into the centre of the cup,pull the edges together so that the peamixture is covered by the dough. Do thiswith the remaining balls of dough.

Allow the balls to rest for a fewminutes and then place the filled balls onto a clean and dry surface and proceedto flatten the balls with the palm of yourhand to make discs about 3 inches indiameter.

Heat about 1½ inches of oil in a frying

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pan to a medium heat. It will be readywhen if you put in a piece of dough itsizzles and slowly rises to the top.

Fry the Kachories in small batches,turning after they start to puff.. It shouldtake about 3 minutes on each side. Donot cook on too high a heat as theKachories will go soft and not be crispy.

Serve your Kachories with somechutneys.

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Nargisi KoftaThis super little morsel is an Indian

version of what the West would know asa Scotch egg although this uses lambinstead of pork to surround the egg. It'snot too difficult to prepare and isreally worth making.

Ingredients for 4 eggs½ lb (250gms) lamb1 onion peeled and chopped½ cup (112)gms gram flour4 hard boiled eggs (about 6 minutes

and then put into cold water to stop theegg yolks from discolouring.

1tblsp fresh coriander finely chopped1tsp cumin powder1tsp chilli powder

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1tblsp ground or minced ginger6 chopped chillis (red or green)Salt to taste MethodPut the meat into a food processor and

mince up for 30 seconds so that the meatalmost goes into a single ball and thenadd the other ingredients and minceagain until you have a smooth paste(about 1½ minutes)

Divide the mixture into 4 equal sizedpieces.

Peel the hard boiled eggs.Wet your hands and take a piece of the

meat mixture and make it into a ball inyour hands and then flatten into a pattie.

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Put an egg into the centre of the pattieand work the dough around so that theegg becomes comes completely coveredby the meat mixture.

To fry the Koftas you can eithershallow fry in oil or deep fry at 360°F(180°C) until they are golden brown.This will take about 6 or 7 minutes.

TipYou don't have to use lamb for this,

you could use beef, chicken or turkey asthey will all work well.

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Spiced ChickpeasSpiced Chickpeas are easy to make

and can used as a low fat, low caloriessubstitute for nuts or crisps and arevery tasty.

Ingredients1 tin of drained chickpeas2tblsps olive oil2tblsps lemon juice1tsp brown sugar2tsp ground cumin2tsp ground coriander1tsp garam masalaBlack pepper

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1tsp cayenne pepperSalt to taste

MethodHeat the oven to 400°F (200°C)Line a baking sheet with foil.Mix the spices in a bowl until they are

well combined and then spread onto thebaking sheet.

Place the chickpeas on the spicemixture in a single layer and coat withspices. Place in the oven for about 20-25minutes turning from time to time. Thechickpeas will darken and reduce insize.

Allow the chickpeas to cool beforeserving and serve as a nibble with

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drinks.

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Chola Tikki (ChickpeaPatties)

Chola Tikki are tasty little pattiesfrom potato and chickpeas and spiced.Very moorish and the could be servedwith a meal, as a snack during the dayor with drinks.

Ingredients to make about 8 Tikki's3 or 4 medium potatoes1/2 tin of chickpeas drained1tsp ground or minced ginger2tsp chopped dried coriander or fresh2 green chillis choppedA few grinds of black pepper (more

or less according to your taste)Salt to taste1tsp of lemon juice

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Oil for shallow frying.

MethodPeel, boil and mash the potatoes.Coarsely mash the chickpeasMix all the ingredient, except the oil

together and mix well.Season to taste.Rub a little oil on your hands and

divide the mixture into 8-10 portionsdepending on the size of Tikki you wantand make each into a flat pattie about½inch thickness.

Heat the oil in a fry pan and then frythe patties for several minutes, turningfrom time to time until they are goldenbrown on each side. Please ensure thepan is generously covered with oil.

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Adjust the heat as required whilst frying.Serve with some yoghurt and some

chutneys such as coriander,(cilantro) andtamarind or even with tomato ketchup.

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Onion BhajisOnion Bhajis are Indian fritters

although they have become verypopular all over the world. The arelovely.

Ingredients for 4-6 people1 large onion sliced220gms (1 cup) of chickpea flour

(gram flour)2tblsps rice flour1tsp baking powder½tsp chilli powder½tsp turmeric½tsp each ground cumin and

corianderSalt to taste3.5 fluid oz (100ml) water

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Vegetable oil for deep frying

MethodPut the flour and the spices into a

bowl, mix together and then add thewater and combine everything to make abatter and then add the sliced onion.

Heat the oil in a pan and check thetemperature by dropping a little batterin. If it fries slowly the temperature iscorrect.

Take tablespoonful of the batter anddrop it carefully into the oil ensuring thatyou do not overcrowd the pan or theywill stick together.

Fry for a couple of minutes or until thebecome a lovely golden brown. When

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cooked take out of the oil using a slottedspoon and place on paper towel to drain.

Sprinkle with a little salt and servewith coriander chutney or cucumberraita.

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ParathaParatha is a flat bread made out of a

dough made from flour and water.There are variations but here is theplain Paratha version.

Ingredients¾lb (375 gms) wholemeal flour1tsp saltWater1-2 tablespoons oil

MethodSieve the flour into a bowl, add the

salt and gradually add water and mixuntil you have a soft dough which is notsticky.

Knead the dough a little using your

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hands.

Divide the dough into about 10portions and roll out into circles 5-6inches diameter. Brush with some oil. Fold this in half and once again brushwith oil.

Roll out the dough to make a 5-6 inchdiameter circle and cook in a hot fryingpan. Brush a little oil around the edgesof the Paratha and turn and cook theother side. The paratha is cooked whenyou have brown patches on both sides.Repeat the process with the remainingpieces of dough.

Serve the Parathas warm withchutneys, dhals, curries or raita.

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Potato ParathasThis is a flatbread, similar to the

previous recipe but filled with potato.

IngredientsFor the dough1 cup whole wheat flourPinch of saltWater as required to make the dough. For the potato filling2 Medium sized potatoesPinch of salt½tsp ground cumin2tblsps chopped coriander1 green chilli, chopped½tsp garam masala

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You will also require a little extraflour for rolling the dough and some oilfor cooking

MethodTo Make the DoughSift the flour and mix with the salt and

add water to make a soft dough.Knead for a few minutes with your

hands to produce a smooth and pliabledough.

Set the dough aside covered with adamp cloth to rest.

FillingPeel and boil the potatoes and cook

until tender.Mash the potatoes and mix the green

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chillies, cumin, salt and coriander to themashed potatoes.

To make the ParathasDivide the dough mixture into 6 equal

parts and then divide the potato mixtureinto 6 equal parts.

Roll the dough into circles of about 3inches in diameter and place a potatoball in the centre.

Pull the dough around the potato andseal so that the potato is enclosed by thedough. Repeat to make 6 balls

Let the balls rest for 10-15 minutesHeat a skillet or a solid frying pan,

(iron is best)Dust the balls with flour to make the

easier to roll, keep the ball with the

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sealed side on top when rolling, pressdown a little then roll into 5-6 inchcircles.

Put a Paratha into the pan when thepan is hot enough (i.e. when a drop ofwater sizzles when dropped onto it) .

The Paratha will start to changecolour in places and should puff up alittle. Spread about 1 tsp oil on theParatha and flip over. Press the puffedareas with a spatula. Brush with a littlemore oil and flip again. When theParathas are golden brown on both sidesthey are cooked.

Cool the Parathas on a rack.

Serve with chutneys of your choice,tomato is good or even yoghurt. You

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could also serve with cheese and tomatoon a fold over.

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PavPavs are Indian bread rolls, similar tothe light dinner rolls familiar in theWest. They are a staple food in Indiaand can be served with a variety ofmeat and vegetable dishes and therewill be a couple included following thisrecipe.

Ingredients3 cups of bread flour and a bit extra

for dusting.1 packet of dried yeast¼ cup water which has been warmed1 cup of milk3tblsp butter2tbsp sugar½tsp salt

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MethodHeat the milk until it is lukewarm (you

do not want it boiling), add the butter tothe milk and set aside until later.

Mix the yeast, sugar and watertogether, set it to one side and leave ituntil it becomes frothy.

Add the milk mixture plus some salt tothe yeast/water and and mix to combineeverything.

Add the flour, one cup at a time andmix well so that everything is wellincorporated. It will be a bit sticky anddo not add extra flour unless it is toorunny.

Place the dough onto a lightly flouredsurface and knead well with your hands.This part is important to get the gluten

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working and you are looking for apliable sooth elastic dough. This willtake 8-15 minutes depending on howmuch effort you are putting into thekneading.

Put the lump of dough into a bowl thathas been lightly oiled and cover withcling-film or a damp teacloth. Let thedough rest in a warm humid place until ithas doubled in size.

Turn put the dough onto a flouredsurface and cut into 12 equal size pieces.

Roll each piece into a ball and placeonto a floured baking tray next to eachother about 1 inch or so apart. Once theyrise again the will touch each other andform a lovely shape.

Place into the oven at 360°F (180°C)

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and cook for a 20-25 minutes until theybecome golden on top.

Let them cool slightly before serving.

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Pav BhajiPav Bhajis use the Pavs from the

previous recipe served with vegetable ,the word Bhaji meaning vegetable. Youcan find them being served on thestreets around Mubai where it is a mostpopular snack.

Ingredients for the Bhaji4 potatoes peeled and cut into cubes1 cup boiled green peas1 cup cooked cauliflower florets1 green pepper cut into small pieces2 finely chopped tomatoes2 onions peeled and finely chopped2 clove garlic peeled and finely

chopped

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Butter or oil for frying2tblsps garam masalaSalt to taste1 onion and 1 lemon chopped for

garnishing.

MethodMelt some butter or oil in a pan andsoften the onion. Add the othervegetables plus the garlic. Mix welltogether and add the garam masala. Cookuntil everything is tender and thencoarsely mash with the back of a slottedspoon. Add 1 tblsp butter and cook for afurther couple of minutes. Take off theheat.Take the Pavs from the previous recipe,slice in half and spread thickly with

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butter and put face down onto a griddlepan. Press down and cook until they arecrisp.Serve the Pav Bahji with the breadgarnishing with chopped onion andwedges of lemon.

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Chola Dhabal (ChickpeaCurry)Chola Dhabal is a curry made ofchickpeas with a tomato sauce. Theyare served on a Pav and is often servedas street food as a breakfast dish.

Ingredients1 tin of chickpeas2 chopped onions½ inch piece of ginger2 garlic cloves2 tomatoes2 cardamom pods4 cloves1 bay leaf½tsp ground cumin

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½tsp ground coriander1tsp garam masala¼tsp turmericSalt and a few grinds of pepper to

tasteOil

MethodUsing a blender make a paste of 1

onion and the ginger and garlic and putto one side.

Purée the tomatoes and put to one sideHeat the oil in a pan and add the

remaining onion and sauté until soft. Addthe chickpeas cardamom, cloves, bayleaf and cumin and cook for a fewminutes on a low heat.

Add the onion mixture and cook for a

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further 2 or 3 more minutes.Add the turmeric, garam masala,

ground coriander salt and pepper andmix well.

Add the puréed tomatoes and cook fora further 4 minutes adding water ifnecessary.

Remember you are not looking for avery wet dish but a fairly dry one.

Adjust seasoning and spicing to tasteand serve on top of a Pav with somechutney.

You could make this dish a little morerunny and serve with rice.

NoteYou could use dried chickpeas but

you would need to soak in water for

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several hours and then cook first beforemaking this recipe.

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Split Pea FrittersThese are delicious fritters which canbe made from split peas oralternatively you could use lentils.

Ingredients1 cup (250 gm) yellow split peas

which have been soaked overnight.2 chopped garlic cloves2tbs fresh ginger chopped½ cup (120 ml) fresh coriander

chopped1tsp ground cumin½tsp ground turmeric1 fresh green chilli chopped½tsp cayenne or chilli powder½tsp salt and pepper to taste½ cup (120 ml) gram flour

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1tsp baking powder2tbsp couscous2 onions finely choppedLemon wedges to serve.Oil for frying.

MethodDrain the soaked split peas and

reserve a little of the water.Put the chopped garlic and ginger into

a blender until finely ground.Add the peas and coriander plus 1

tablespoon of the reserved soakingwater and blend to a paste.

Add the cumin, cayenne, salt andpepper along with the gram flour, bakingpowder and couscous to the mixture andcombine. The mixture should be a thick

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paste. If it is too stiff then add a touchmore water and if it is too runny ad moregram flour or couscous.

Add the finely chopped onion

Put oil into a deep frying pan to about2 inches (5 cm) deep and heat until it ishot enough for a cube of bread to bebrowned in 30 seconds.

Use 2 spoons and form the mixtureinto bite sized balls and gently place intothe hot oil. Cook until golden brownturning to ensure each side is browned.

Remove the fritters from the oil andplace on kitchen paper to soak up excessoil.

Keep warm until ready to serve andserve with sliced lemon and chopped

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fresh chilli.

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Goan Fish CakesGoa, being a coastal state of India,

has plenty of fish. Here fish s preparedwith spices to make delicious fishcakes.

Ingredients1lb (450gm) white fish skinned2 potatoes which have been peeled,

boiled and roughly mashed4 spring onions chopped finely2 finely shopped green chillies2 tsp ground gingerSome chopped coriander and mint

leaves chopped2 eggsBreadcrumbs for coatingOil for frying.

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Poach the fish in a pan or steameruntil cooked. Test with a fork and if theflesh flakes easily it is cooked. Oncecooked remove from the pan and allowto cool.

Once cool, crumble into small piecesand mix together with the mashedpotatoes, spring onions, coriander,chillies and mint along with one of theeggs and season with salt and pepper.

Take some of this mixture and makeinto a small cake with your hand. Themixture should make around 20 cakes.

Crack the remaining egg and beatgently and put onto a plate.

Put the breadcrumbs onto another

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plate.Dip each cake into the egg and then

the breadcrumbs and repeat on the otherside.

Do this with all of the cakes.Fry in oil on each side until the cakes

are golden brown.Serve as a snack or appetizer with

lemon wedges and a chilli sauce orperhaps just a green salad.

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Curry CrackersCurry Crackers make a great nibble

to serve with an aperitif and could beserved with a cream cheese or yoghurttopping.

Ingredients to make about 30175gm (1½ cups) self raising flourPinch of salt2tsp garam masala75gm (3 oz) butter cut into dice1tsp finely chopped fresh corianderI beaten egg.

For the topping1 beaten eggBlack onion seedsGaram masala.

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MethodPreheat your oven to 400°F (200°C)Put the flour, salt and garam masala

into a bowl and add the butter.Rub the mixture with your fingers until

the mixture resembles breadcrumbs.Add the coriander and the egg and mix

until you have a soft dough.Turn out onto a board and gently

knead until smooth. Roll out to a thickness of ¼ inch (

3mm)Cut the dough into rectangles

measuring about 3 inches by 1 inch(7.5cm by 2.5cm)

Brush with little beaten egg andsprinkle each one with a few onion

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seedsPlace the biscuits onto a non stick

baking sheet and bake in the oven untilthey are light golden brown.

Remove from the oven and put onto awire rack using a spatula. Dust eachcracker with a little garam masalabefore serving. Use a pastry brush forthe dusting.

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Lamb KebabsKebabs were first introduced to

India by the Muslims and they havebecome a favourite Indian food. Theyare often sold on the streets and thespicy aromas of them cookingguaranteed to make your mouth water.

Ingredients to serve 4 people1lb (454 gms) lean lamb mincedI onion roughly chopped1 inch piece of roughly chopped

ginger1 crushed garlic clove1 fresh green chilli finely chopped1tsp chilli powder1tbs chopped fresh coriander1tsp ground coriander

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1tsp salt1 egg1tbs natural yoghurt1tblsp vegetable oil.

MethodPlace all the ingredients except the

yoghurt into a blender and blitz until themixture binds together. Put into a bowl,cover the mixture and allow to marinadefor about an hour.

Preheat the grill and then divide thelamb into 4 portions and using yourhands roll each into a fairly long sausageshape and thread onto metal skewers. Iwould advise you putting some flouronto your hands to this.

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Put the kebabs into the refrigerator foran hour.

Brush each kebab lightly with oil andyoghurt and then place under a hot grillfor about 10 minutes or until they arebrown all over.

Serve with a cucumber raita therecipe for which is below

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Cucumber RaitaIngredients8fl oz (250ml) natural yoghurt½ cucumber finely chopped2 tblsps fresh mintPinch of salt.

MethodMix all the ingredients and place in

the refrigerator to cool for at least 15minutes.

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Shammi KebabsThis Indian dish has its origins in

Persia. A delicious treat.

Ingredients to serve 42 onions finely chopped9oz (50gm) finely cubed lean lamb2oz yellow lentils or yellow split

peas.1tsp cumin seeds1tsp garam masala4-6 green chillis2 inch fresh root ginger finely grated6fl oz (175 ml) waterFresh coriander to garnishJuice of 1 lemon1tblsp gram flour2 beaten eggs

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Vegetable oil for shallow frying.

MethodPut the onions, lamb, lentils or split

peas, cumin seeds, garam masala,chillies and ginger into a pan with thewater and bring to the boil. Simmercovered until the meat and dhal arecooked then remove the lid and continueto cook for a few more minutes to allowthe excess liquid to reduce. Allow tocool.

Place the mixture into a blender andblitz until you have a rough paste.Alternatively use a pestle and mortar forthis.

Put the paste into a mixing bowl andadd the coriander, mint leaves lemon

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juice and gram flour. Combineeverything well using your fingers.Continue until you have a semi solid andfairly thick consistency.

Divide the mixture into about 10 equalportions. Make each into a ball and thenflatten slightly.

Chill for an hour in the refrigerator. Dip each Kebab into the egg andshallow fry each side until the Kebabsare cooked and golden brown.

Dry on kitchen paper and serve.

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Peanut CrackersPeanut Crackers are tasty little

snacks and are popular throughoutSouth East Asia. A much moreinteresting version of the humblepotato crisp.

Ingredients to serve 4 people8oz (225gm) rice flour1tsp baking powder1tsp ground turmeric1tsp ground coriander½ pint (300 ml) coconut milk4oz (115gm) unsalted peanuts crushed

or coarsely chopped2-3 macademia nuts ground2 crushed garlic clovesCorn or peanut oil for shallow frying

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Salt and black pepper

For the seasoning1tsp chilli or paprika flakesSalt

MethodPlace the rice flour, turmeric, baking

powder and ground coriander into abowl.

Make a well in the centre and stir inthe coconut milk to make a smoothbatter.

Add the peanuts and macademia nutsalong with the garlic, mix well. Seasonwith salt and pepper and put aside torest for about 30 minutes

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In the meantime make the seasoning bymixing the chilli or paprika flakes with alittle salt.

Heat a little oil in a frying pan anddrop the batter into the oil a spoonful ata time, enough for each cracker. Fry oneach side flipping over when the edgesbecome brown and crispy. It doesn'tmatter if the vary in size

Drain on kitchen paper and transfer toa basket for serving. Sprinkle the chillimixture over the crackers and serve withsome chilli sambal.

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Spicy Corn PattiesThese make a great snack food.

Serve with a chilli sambal on the sideas this will give it an extra fiery kick.

Ingredients for 4 people1 medium can of sweetcorn or 2 fresh

corn on the cob.3 chopped shallots2 chopped garlic cloves1oz fresh ginger finely chopped2 chillies seeded and chopped2-3 candlenuts or macademia nuts

ground1tsp each ground coriander and cumin1tsp coconut oil2-3 spring onions finely chopped3 eggs

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3-4 tblsp freshly grated coconut ordesiccated coconut

Corn oil for fryingSalt and pepper

MethodIf you are using fresh corn on the cob,

boil them in water for about 8 minutes.Drain and cool and then remove the cornand discard the cobs.

Grind the shallots, garlic, ginger andchillies to a paste using a pestle andmortar or a processor. Add the nuts,coriander and cumin and blend welltogether.

Heat the coconut oil in a heavy panand stir in the spice paste. Fry until thepaste begins to colour and becomes

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fragrant. Put on a plate and allow tocool.

Beat the eggs and ad the coconut,spring onions and beat in the corn andspice paste. Season with salt andpepper.

Heat a thin layer of corn oil in a fryingpan and drop spoonful of the cornmixture into the oil and fry until goldenbrown on both sides.

Once cooked place onto kitchen paperto remove excess oil then place onto aplate to serve along with lime wedgesand a chilli sambal as a dip. You couldplace them onto a bed of salad leaves orfresh coriander leaves to add to

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presentation.

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Spicy Shakarkandi (SweetPotato)

Shakarkandi is very much a Delhistreet food dish. You know whensummer is over in Delhi as the cartsare out selling this simple deliciousand nutritious snack.

Ingredients for 2 servings3-4 sweet potatoes3-4 finely chopped green chillies½tsp cumin powder½tsp chilli powder½tsp ground black pepperSalt to taste2tblsp lemon juice2tblsp oil2tblsp fresh chopped coriander

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MethodBoil or steam the sweet potatoes for

about 15-20 minutes. Cool, peel and cutthem into cubes

Heat some oil in a pan and add thechilli, cumin, black pepper and salt.

Add the potatoes and stir well toensure that they are well coated.

Sprinkle with lemon juice.Garnish with the coriander leaves and

serve.

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Chilli Cheese ToastsThis is really a very simple recipe to

end on. A quick Indian twist on cheeseon toast. Here is a quick breakfast,lunch and canapé if cut into smallsquares which can be made in 10minutes or so.

Ingredients2 or 3tblsps grated cheese

(mozzarella, cheddar or amul)2 finely chopped chillisA small onion finely choppedA small red or green pepper finely

choppedA twist of pepper and salt if required.

(Remember cheese is salty)2tblsps finely chopped coriander

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1 or 2 slices of bread, either white orwholemeal.

MethodMix the cheese, chillis, onion, pepper,

coriander and add a couple of grinds ofpepper.

Lightly toast the bread,Place the mixture onto a slice of the

toasted bread and sprinkle a little extracheese on top.

Bake in a pre-heated oven at 175°Ffor about 5-6 minutes or until the cheesehas melted.

Delicious.

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Cover Photo by Caitlinator @ Flickr(used under Creative Commons License)

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Table of ContentsIndian Snack RecipesSamosasAloo TikkiGreen Pea PoulourieDhoklasIndian Omelette South India StyleVegetable PakorasMatar ke Kachori (Pea Kachori)Nargisi KoftaSpiced ChickpeasChola Tikki (Chickpea Patties)Onion BhajisParathaPotato ParathasPav

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Pav BhajiChola Dhabal (Chickpea Curry)Split Pea FrittersGoan Fish CakesCurry CrackersLamb KebabsCucumber RaitaShammi KebabsPeanut CrackersSpicy Corn PattiesSpicy Shakarkandi (Sweet Potato)Chilli Cheese Toasts