Though idli is a famous south indian dish, but this recipe has nothing to do with it. It’s a simple snack that can be served in breakfast or as starters. I am adding this recipe on demand of some of my friends. So here we go… There are two things in this. First you have to prepare the idlis. I have used a small sized idli maker but you can go for the big one and then cut it into four. This recipe uses instant idlis and not one which which is made with idli rice. Second thing is to fry these idlis. I have only used onion in this but you can go for its variation by adding more vegetables like cabbage, capsicum and others. 

INGREDIENTS

For Instant Idli

1 Cup Semolina Flour(Sooji)                           1 Cup Curd

Salt to taste                                                          3/4 - 1 Cup Water

1 tsp Eno

For Vegetable Idli

1 Onion (Med Sized)                                           ½ tsp Mustard Seeds (Rai)

1 tsp Turmeric Powder                                      1 Pinch Asafoetida

Salt to taste                                                          1 tsp Red chilly powder

1 tsp Garam Masala                                           1 Tsp Oil

Coriander leaves for Garnish

METHOD

For idli

Take a pan add semolina flour, curd, salt and water. Mix it well.  Add Eno and 1 tsp water. Mix it and leave for 3-4 minutes.

Grease the idli pan and pour the batter to it.

Make idlis from all the batter.

For Vegetable Idli

Heat a pan, add 1 tsp oil to it. Add Asafoetida, Mustard seeds. Let it splutter. Then add Turmeric and onion. Add little salt to it. Keep on stirring till it turns golden. Add Idlis, salt, chilly and garam masala. Mix it properly. Garnish with coriander leaves.

PS: I am sending this recipe as part of Charitha's "B for Breakfast" event. 

and AnyoneCanCook Event 

This is one very common street food that goes at every time of the day for a filling meal. This is best served with chick peas. But it takes lot of time to ferment the bathure and you need to think of it in advance. This recipe is for the ones who want to make instant bathure and don’t have time to ferment it, still giving it the proper taste.

INGREDIENTS

2 Cups All Purpose Flour (Maida)                       2 tbsp Curd

1 Cup Can Soda or Baking Soda                       1 Glass Water

Preparation

If you have bottled can soda that is best otherwise , add 1 tsp of baking soda in a glass of water and use that water for kneading.

METHOD

In a flattened bowl, add flour , curd and either use bottled soda or soda water and knead the dough.

Keep it covered for half an hour and then roll them and deep fry them.

Serve with Chick peas.

The famous mouthwatering snack or appetizer of all time especially famous in Maharashtra but found in almost every state in India. This is one snack which can be taken as a fulfilling meal at any time and always loved by everyone. To make this, you need to make its vegetable commonly called as ‘bhaji’ and then it is eaten with its hamburger type of bread known as ‘pao’.

 

INGREDIENTS

For Bhaji (Vegetable Mixture)

4 tbsp Butter                                               2 Onion (Med. Sized Chopped)

1  Capsicum                                               2 Tomato (Med. Sized Chopped)

3 tsp Pao Bhaji Masala                            To taste Salt

To taste- Red Chilli Powder                    3 tbsp Cream

1 pinch Red Colour                                   2 cup Cauliflower

½ Cup Pea Seeds                                     2 Potato                      

1 Cup Cabbage                                         1 Carrot

4-5 Coriander Leaves

Preparation:

• Chop the capsicum, onion, tomato, cauliflower, carrot and cabbage.
• Boil Cauliflower, peas, potato, cabbage, carrot in less water (About 1-1 ½ Cup). Give 5-6 whistles. Let it cool down. Do not throw the additional water as it contains all the nurients and mash all the vegetables finely in that water.

METHOD

Bhaji 

Heat the butter in the pan. Add onion into it. Cook for 2 minutes. Add capsicum and fry the mixture for 5 minutes. Add tomato and sauté it for 10 minutes till the oil separates. Now add pao bhaji masala and cook till the smell disappears. Add the mashed vegetables and add salt and red chilli powder. Cook for 5 minutes. Add 2 tbsp cream. Cook till the oil separates. Switch off the flame and add red colour (optional) .

Garnish with coriander leaves, butter and cream. You can grate paneer on top if you like.

Pao

Slit the pao from the middle to make it into two parts. Heat a pan, put some butter on it and cook the pao from both sides. Garnish the top part with sesame seeds.

Serve bhaji with pao.

This is an easy to make snack which goes well with tea in breakfast or at the time of rain.

The ingredients of this recipe are the simplest one, which are normally available at all the times. In the cases, when you don’t have anything ready or some major thing missing, this recipe comes in handy. 

INGREDIENTS

4 Bread Pieces                                   1-2 Green Chilly

1 Potato                                                ½ tsp Amchoor Powder (Optional)

Salt to taste                                          ½ tsp Red Chilly Powder

½ tsp Garam Masala                          Coriander Leaves

Oil for Frying                                         Water 1 Glass

Preparation

• Cut the sides of the bread.
• Boil the potato.

METHOD

Potato Mixture

Mash the potato, add salt, green chilly, amchoor powder, red chilly powder, garam masala and coriander leaves. Mix them properly.

Take some fresh water in a bowl. Take one slice of bread in your palm, dip the bread in the water and using your palms press out the excess water. Take some potato mixture and put it in the middle of the bread. Then cover that mixture with the bread, like in the following pic.

Make all the rolls like the below ones

Switch on the flame. Take a pan and add oil to it. Deep fry all the rolls till golden brown. 

Take them out on a paper napkin.

Serve with Green Chatni and Tomato Sauce.