Nippattu | Thattai : South Indian Crispy Snack Recipe

Nippattu is a deep fried Indian snack that is perfect for the coming Deepavali festival. You can prepare this couple of days in advance too. It stays fresh for up to 10 days.

Preparation Time: 20 mins
Cooking Time: 30 mins

Ingredients: (Makes about 30 nippattu)
Rice flour: 1 cup
Maida | AP flour: 1/2 cup
Chickpea flour | Besan: 1/2 cup
Roasted gram | Hurigadale | Putani: 2 tbsp
Roasted peanuts: 2 tbsp
Grated dry coconut: 1/2 cup
Sesame seeds: 1 tsp
Hing | Asafoetida: a big pinch
Red chili powder: 1 tsp, more or less
Salt: As needed
Hot oil or Vegetable shortening: 1 tbsp, refer notes
Water: As needed

Other ingredients:
Oil to deep fry the nippattu

Method:
Sieve the rice flour, maida and chickpea flour separately and keep them aside.
Roughly crush the roasted peanuts and putani (roasted gram). Keep them aside.
Take a mixing bowl. To that add rice flour, maida, chickpea flour, salt, hing, chili powder and vegetable shortening.

Mix until the shortening is incorporated in the flours. The flours should be slightly crumbly.
To this, add the grated dry coconut, sesame seeds, crushed peanuts and roasted gram. Mix again.

Add little water at a time to make a soft and yet not sticky dough. Refer note # 2 below.

Grease an aluminium foil or parchment paper.
Make marble sized balls out of the dough.
Flatten the dough on the greased foil. I made about 2 inch circles. Do not make it too thin.

Heat oil in a wok. When oil is hot, drop 2-3 nippattus (depending on the oil used) at a time & deep fry it on a medium heat until they turn golden in color.

Drain the fried nippattu on a kitchen towel & allow it to cool.

Repeat the procedure of flattening and deep frying until you finish the dough.
Once cool completely, store them in air tight containers.

Notes:

1. I used Crisco Vegetable Shortening (similar to Vanaspati or Dalda). You could use hot oil instead of vegetable shortening. If using hot oil, add about 1.5 tbsp. 
2. If you are making the nippattu in big batches, divide the mixed flour into 2-3 equal parts. Add water to one portion at a time and make the dough. You should not let the dough rest for a long time. Hence, dividing the flour and making dough helps. 
3. I repeat. Do not flatten the nippattu too much. It should be the thickness of a cracker or marie biscuit.

Ribbon Pakoda | Ribbon Murukku | Indian deep fried snack: Gokulastami Recipes

Are you wondering why I am posting a Gokulastami recipe now, when the festival was over about a month ago. Hold on.., for few of us... the festival is not over yet. We are celebrating the Gokulastami (Krishna Janmastami) on the coming Monday (15th September 2014).

I noted down the ribbon pakoda recipe during my visit to India. When I searched the internet, I found many recipes for ribbon pakoda. Each of them was different. Hence, I went ahead with what I had noted down. It came out very crisp.

Preparation Time: 10 mins
Cooking Time: About 30 mins

Ingredients:
Rice flour | Akki hittu: 1 cup
Gram flour | Kadale hittu: 1/2 cup
Butter: 1.5 tbsp, melted or softened
Salt: As needed
Asafoetida | Hing: a pinch
Pepper powder: 1 tsp
Water: As needed

Other ingredients:
Oil: For deep frying

Method:
Add the rice flour, gram flour, salt, asafoetida, pepper powder to a mixing bowl.Add the softened butter.

Mix well. The flours should get coated with the butter.
Add water little at a time to the flour mixture and make soft, non sticky dough. The dough should be smooth but non sticky.

Heat the oil in a wok for deep frying.
Grease the murukku maker. Use the ribbon pakoda plate. Add the dough to the murukku maker.

When oil is hot, press the ribbon murukku directly on to the oil. Cook it on a medium high heat until it turns golden brown.

Flip the pakoda & cook on both sides.
Drain the ribbon pakoda on a paper towel. Repeat pressing the pakoda & frying until the dough is over.

Cool the pakoda & save it in a air tight container. Can be stored for about 10 days.

Notes:

• As soon as the murukku is dropped in oil, the oil makes a "shh" sound and you see lots of bubbles in the oil. As the murukku gets cooked, the sound reduces to zero & the oil becomes clear.
• You could use about 2 tbsp of hot oil instead of butter to make a vegan version.

Chutney pudi idli | Spicy Idli | Podi Idli : Fiery hot!!

I tried the tempered podi idli at Anand Bhavan Restaurant, Singapore long time back & I liked it very much. My mom or MIL do not prepare this & it was something new to me. After tasting at the restaurant, I got a hang of how they made it & I started making them for myself. Podi idli is not a favorite of my hubby or my son. So, I prepare it with left over idlis for my lunch.

This is my own version, I understand that milagai podi or idli podi is added to this recipe. However I add the putani pudi  ( dry chutney).

If you are at Bangalore (or anywhere in South India for that matter!) & want to try this, here is what you need to do. Go buy around 6 idlis from any fast food joint. Take your mom made or home made chutney pudi & whip this dish in minutes. It could make a great dinner after a long tiring day at office!!

Preparation Time: 5 mins, excluding the idli preparation.
Cooking Time: 10 mins
Serves: 1-2

Ingredients:
Idlis: 6-8 nos, cubed (refer notes)
Oil: 1 tbsp
Mustard seeds: 1/4 tsp
Urad dal : 1 tsp
Onion: 1/2 medium sized, finely chopped
Curry leaves: 4 nos, torn
Red chilli powder: 1/2 tsp, optional
Chutney powder | Putani pudi: 1 tbsp, a little more or less
Salt: As needed

Method:
Heat oil in a wok. When oil is hot, throw in the mustard seeds & urad dal.
When mustard seeds splatter & urad dal turns golden brown, throw in the curry leaves.
When curry leaves wilt, add the finely chopped onion & saute until the onions turn translucent.
Once onion turns translucent, add the chilli powder, chutney powder, and salt.
Throw in the chopped idlis & saute gently until the chutney powder coats well on the idlis.
Serve the podi idli warm/hot.

Notes:

• Idli contains salt & chutney powder too. So, be extra careful while adding the salt. 
• You could use button idlis or mini idlis to make this podi idli. 
• Idli needs to be completely cooled down before chopping them. You could refrigerate for couple of hours. Idli won't crumble while chopping. 
• Feel free to add grated carrots or finely chopped bell peppers for some crunch & added benefits!

Vada Pav or Wada Pav : The Indian burger

What do you crave during cool & rainy days? For me, it's deep fried street chaat. It could be a plate of hot masala puri or some bhajiyas (fritters). When we talk of street foods, who do you think can resist street foods? There is not much fun when you eat the street food or chat at the airconditioned restaurants.(Raste pe chaat khane ki maza hi kuch aur hain na!). I can see many nodding heads :D But when you are away from all those pleasures of life, there is only option left. Make them at your home & relish.

Wada Pav is a famous street food of Mumbai. After pav bhaji, this is the most appreciated Mumbai street food at my home. Vada Pav does take more time, but if you plan in advance & then cook, it'll not be tiresome.

Preparation Time: 30 mins
Cooking Time: 15-20 mins
Serves: 3-4

Ingredients:

For the batata vada (stuffed potato fritters)
For the stuffing:
Boiled Russet potatoes: 3 nos, large (refer notes below)
Green chilli paste: 2 tsp
Grated garlic: 1 tbsp
Turmeric powder: a big pinch
Oil: 1 tbsp
Salt: As needed
Cumin seeds: 1/2 tsp
Asafoetida: a big pinch
Finely chopped coriander leaves: 2 tbsp
Lemon juice: 2 tsp

For the batter:
Besan/Kadle hittu/ Gram flour: 1 cup
Rice flour: 2-3 tbsp, optional but recommended
Salt: As needed
Chilli powder: 1/2 tsp
Turmeric powder: a big pinch
Baking soda: a pinch
Water: As needed

Enough oil for deep frying the batata vada (stuffed potato fritters)

For the dry coconut chutney: 
Dry coconut: 1/2 cup
Red chilli powder : 2 tsp or about 8-10 dry red chillies
Salt: As needed

For assembling the burger | vada pav:
Pav or dinner rolls or burger buns: About 9-10
Dry coconut chutney: 2 tsp on each bun
Green chutney: 1 tsp on each bun, optional
Batata vada : 1-2 nos for each bun.

Method:
For the dry coconut chutney:
Blend together the dry coconut, chilli powder & salt in a blender until it is a coarse powder. Keep it aside.

For the batata vada:
Peel the skin of the potatoes & mash them roughly.
Heat oil in a broad pan. When oil is hot, add the cumin seeds. When cumin seeds turn golden brown, throw in the chilli paste & grated garlic. When garlic gets cooked, add the turmeric powder, mashed potatoes, salt & mix well. Add in the coriander leaves & lemon juice. Turn off the heat.
Mix & mash the cooked potato again.
Make lime sized balls from the potato mixture & keep it aside.

For the batter:
In a bowl, add the gram flour, rice flour, baking soda, salt, turmeric powder, chilli powder & mix well.

Add little water at a time to the gram flour mixture and prepare a batter. The consistency of the batter should be like a pancake batter or a thick milkshake.
Heat enough oil for deep frying the batata vada. When oil is hot, dip the potato balls in the gram flour batter & slide the raw batata vada in the hot oil.

Deep fry on both the sides until the vada turns golden brown. Remove the vada using a slotted spoon & drain it on a paper towel.

Arranging the vada pav:
Slice or cut the pav or burger bun in half.

Spread about 2 tsp of dry coconut chutney on one half of the burger bun.

**If needed, spread a teaspoon of green chutney on the other half of the bun. (I don't do this as we do not want the green chutney to over power the dry coconut chutney)
Place the hot batata vada on the dry chutney powder.

Cover it with the other slice.
Dig in!!

Notes:

• Use any potatoes of your choice.
• Vada pav is supposed to be garlicky & spicy. So, ensure to make the batata vada spicy & garlicky. 
• Make the dry coconut chutney spicy too. You could serve the vada pav with a slightly roasted green chilli too. 
• Ensure to serve the batata vada hot.  

PS: I'm sending this to Pari's event 'Only' Sandwiches, Burgers & Panini hosted by myself :)

Along with this, I have two other entries too.

Here they are:
Baby corn-bell pepper grilled sandwich
Grilled tomato cheese sandwich.

Masala Puri : A Bangalore Style Chaat Recipe

Memories associated with food are very unique. The name masala puri reminds me of one such unique thing that happened during my middle school days. We were in Mysore those days & we used to visit the street vendor at Chamundipuram for his tasty masala puri. One such evening when I was waiting for my plate, a bull came from no where & hit me on my shoulders. Though it did not hit me hard, I started bleeding & was taken to the doctor. I was advised rest for couple of days. So, whenever I think of masala puri & Mysore, this incident always flashes in front of my eyes.

My mom used to make this at home. I have made lots of trial & error with this masala puri. I am sharing the one that my family loves the most. I have made this for many potluck parties too. All my friends have liked this masala puri :)

Preparation Time: 20 mins
Cooking Time: Upto 60 mins.
Serves: Makes about 10-12 plates

Ingredients:
For the spicy gravy/masala:
Dry green peas: 1.5 cups
Potatoes: 1 large
Carrot: 1 no
Bay leaf: 1 no
Cinnamon: 1 inch stick
Cloves: 4 nos
Marati moggu: 1 no
Coriander leaves: 1/2 cup
Mint leaves: 4-6 nos
Green chillies: 4-6 nos
Red chillies: 2-3 nos
Chaat masala: 1 tsp
Dhania powder: 1 tsp
Tamarind pulp: 1 tbsp, thick tamarind extract
Onion: 1 medium sized, coarsely chopped
Oil: 1 tsp
Ginger-garlic paste: 1/2 tsp
Cumin seeds: 1/2 tsp
Salt: As needed

For the garnish:
papdi or small puffed puris.
Finely chopped red onions
Grated carrots
Finely chopped tomatoes
Green chutney
taramind sweet chutney
sev
finely chopped coriander leaves
salt
red chili powder
lemon juice

Method: 
For the masala/spicy gravy:
Soak the dry green peas in enough water for 4-6 hours.
Drain the water from the peas.
Peel the potatoes & carrots. Cut the potatoes & carrots in half.
Add the potatoes, soaked peas, and carrots to a pressure cooker. Cook them for 4 whistles or for 20-25 minutes on medium-high. Let it cool.

Meantime, heat a saute pan. Add oil to it & when oil is hot, throw in the cumin seeds. When seeds turn golden brown, add in the coarsely chopped onions & saute. Cook the onions for about 3-5 mins. Onions should turn translucent. Add the ginger-garlic paste & saute till the raw smell disappears.

Remove the onions from heat.
Add the cinnamon, clove, marati moggu, green chilli, red chilli, bay leaf to a blender/food processor & make a fine powder.

To this powder, add the sauteed onions & cumin seeds mixture, mint leaves, coriander leaves, cooked potatoes & carrots, a fistful of cooked peas. Make a smooth paste out of it. At this point, the spice paste will be very strong. 
Drain the water from the cooked peas. Do not discard the water. Use this water for the masala.
Add the water from the cooked peas to a sauce pan. Let it boil. Add another 1/2 to 1 cup more water, if needed. When water starts boiling, add the ground spice paste.
Add the salt, tamarind pulp, dhania powder, chaat masala & mix well. Cook it on a low heat for about 20-25 mins. The spices should blend well.
Add the cooked peas to the boiling spice mixture. Cook again for another 10-15 mins. The consistency of the gravy should be like a pancake batter (dosa batter consistency)

Serving the masala puri: 
In a large plate, slightly crush around 6-8 papdis or puris.

Add about 1/4th cup of the spicy gravy/masala.

Sprinkle the red chilli powder, salt, a tsp of green chutney, sweet tamarind chutney. (I have not added the green chutney or the sweet tamarind chutney, as our family doesn't prefer them for this chaat).

Sprinkle a tbsp each of finely chopped onions & grated carrots.

Sprinkle about a tbsp of finely chopped tomatoes.

Add a dash of lemon juice.
Add the sev generously on top & serve the masala puri immediately.

Notes:
Do not use frozen peas for this masala puri. It spoils the taste. Use the dried peas only!!
The masala or the spicy gravy needs to be hot while serving. Hence keep cooking the masala on a low heat until you serve or do not forget to heat it before serving.
If the masala doesn't thicken, mix a tbsp of corn starch in 1/4th cup of cold water. Make a paste & add this paste to the boiling gravy.
If the spice level is less, make a paste of 2-3 green chillies & add it to the boiling gravy.
You could use store bought green chutney & sweet chutney.
I used store bought papdis.