Bread Pakoda

Quick and easy evening time snake.
Ingredients
Bread slices
Besan flour  1/4 cup
Rice flour 3 tsp
Grated onions 1
Salt to taste
Oil enough to fry
Grind together
Green chillies 4
Coriander leaves
Ginger little

Method
Mix ground paste with onions, besan flour, rice flour, salt .
Make into paste with enough water like a pakoda batter.
Cut the bread slices into 4 pieces.
Heat oil in kadai.
Dip the bread slices into batter and the fry into oil till turn into golden yellow.
Serve with mint chutney or tomato sauce.

Challa Chakralu

Ingredients
Fine Rice flour 2cups
Sour curd 1 cup
Sal to taste
red chili powder to taste
Unsalted butter 5 to 6 tsp
Sesame seeds 3 to 4 tsp
Oil enough for frying

Method
In a mixing bowl add all ingredient except oil and then mix well using hands to make into firm batter.
Heat oil in deep curved Kadai
Take a small amount of batter into chakralu press,once oil heated press chakralu in oil  using chakralu press on medium heat.
Fry chakralu on both side till get golden color.
Repeat the same method for remaining batter.

Batani Masala (Peas Chat)

Ingredients

Green peas 2 cups

Tomatoes 2

Carrot 1 big

Coriander leaves

Salt to taste

Red chili powder to taste

Chat masala  Powder 1/2 tsp

Lemon to taste

Method

Soak the green peas for 7 to 8 hours.Boil the green peas with little salt and keep aside.

In a kadai pour 1 cup of water let it bring to boil stage.

Then add  chopped tomatoes and cook well.

when tomatoes becomes soft then add boiled green peas, little salt , red chili powder and then cover the lid ,cook for 5 to6 mins by stirring occasionally.
Then add chat masala powder an turn off the heat.
Chop the carrot and onions.
Now in a cup mix the Batani masala along with chopped carrot , onions, coriander leaves , and sprinkle some lemon juice and have it like a snack .

Stuffed chilli Bajji

Ingredients
Chillies 3
Channa dal 1 cup
Onion 1
Ginger small piece
Garlic 2 cloves
Turmeric pinch
Salt to taste
Red chili powder to taste
Oil 4 tsp

Method 
Cut chillies into half by length wise.Remove the seeds from it.
Soak Channa dal for 30 mins and drain the water.
Grind dal along with onion, ginger, garlic,salt, red chili powder, turmeric to make into thick paste.
Now stuff the chillies with the grinder paste
Heat little oil in pan and place the stuffed chillies and cover the lid.
Fry it for 5 to 7mins and then turn the mirchi again cover the lid and fry it for 5 to 7 mins.
Take into plate and garnish with coriander leaves.


Can be eaten by rice or alone or with rasam rice.

Sago vada

Ingredients
Sago 1 cup
Pea nut powder 1cup
Potato 2
Green chillies 3 to 4
Corn flour 1 tsp
Ginger 1/2 inch piece
Lemon juice 2 tsp
Salt to taste
Oil enough to fry

Method
wash and soak the sago for 2 hours
Then dry the sago.
Pressure cook potatoes.peel and mash well.
cut the ginger and chillies into small pieces.
In a bowl add all ingredients and then mix well.
Shape into cutlets and then fry well for both sides.
Serve hot with green chutney or tomato sauce.

Sorakaya apachulu (Bottle ground Roti)

Ingredients
Bottle ground 1/4 kg
Rice flour 3/4 cup
Moong dal  3 tsp
Green Chillies 3 to 4
Cumin seeds 1 tsp
Salt to taste
Oil

Method
Soak washed Moong Dal for 20 mins and keep it aside.
peel and great the sorakaya and keep it aside.
In a mixing bowl add sorakaya, moong dal, green chili paste, rice flour, salt, cumin seeds and mix well like smooth dough.
Now heat pan and flat the dough using fingers.
Add little oil and cover the lid.Turn it when it gets light brown and roast the other side also.

Mysore Bonda

Ingredients
Maida 1 cup
Curd 1 cup
Green chillies 7
Ginger 1 inch piece
Cumin seeds 1/2 tbs
Oil for deep fry
 Salt to taste
Soda pinch

Method
Chop green chillies and ginger  to fine pieces.
In a bowel mix all other ingredients to make thick dough.
Beat dough throughly with hands.
Make small balls using wet hands and put in hot oil.
Deep fry till golden brown and serve with chutney.

`

Cauliflower Cutlets

Ingredients
Cauliflower 1/4 k.g
Bread 4 slices
Bengal gram Dal 1/2 cup
Onions 3/4 cup(chopped)
Bengal gram flour 2 tbs
Cumin seeds 1 tbs
Poppy seeds 1 tbs
Red chillies 3
Coriander leaves (chopped)
Salt to taste
Oil for frying

Method
Cook Bengal gram Dal and keep aside
Wash and cut cauliflower into big  flowerer and then steam it.
Fry poppy seeds and cumin-seeds with little oil.Then grind  along with red chillies.
Then add cooked Dal and cauliflower grind coarsely.
Fry onions in oil,once it turns brown add grounded paste, fry till all the moisture observes.
Dip bread slices in water and squeeze well and combine cauliflower paste.
Add Bengal gram flour, coriander leaves ,salt and mix well.
Then shape into oval and deep fry it.
Serve with tomato sauce.

Tomato Balls

Ingredients
Tomato 2
Onion 1
Rice flour 1/2 cup
Jerra 1 tsp
Salt to taste
Red chili  powder to taste
Oil enough  to fry

Method
Chop the tomato and onions
In a bowl mash chopped tomato,then add onions,riceflour,jerra,salt and chili powder.
Mix well and make smooth dough.
Make round size balls and deep fry in hot oil till crisp.
Serve hot with green chutney.

Potato Cutlets

Ingredients
Potato 1/4 Kg
Bread 6 slices
Chopped green chillies 1 1/2tsp
Chopped Coriander and Mint Leaves 2tsp
Garam masala powder 1/2tsp
Dhania powder 1tsp
Tumeric powder 1/4 tsp
Rice flour 3tsp
Amchur powder 1/2tsp
Salt to taste
Oil enough to fry.

Method
Pressure cook Potatoes.Peel and mash thoroughly when it is still warm.
Soak bread slices one by one in water and lift out immediately.
Squeeze  moisture and add to mashed potatoes with all other ingredients.
Make balls and shape into rounds.
Deep fry in hot oil till crisp and brown.
Serve hot with sauce or green chutney.