Evergreendishes

Category: evening snacks

  • Cabbage Pakoda | No Onion Garlic Recipe

    Cabbage Pakoda | No Onion Garlic Recipe

    cabbage pakoda | no onion garlic recipe|  cabbage pakoda recipe  | vegan | festive treat | south indian food

    Jump to RecipePrint Recipe

    Cabbage pakoda  are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic  dish. It is ideal to serve with a festive platter.

    A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee,  or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.

    Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida..

    To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain. They not only lend a good flavour but also aid in digestion.

    cabbage pakoda
    platter of cabbage pakoda

    Cabbage Pakoda Recipe :

    Ingredients :

      • 1 small cabbage
      • 1 cup gram flour
      • 1 tablespoon rice flour
      • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves

    Method :

    • Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
    • Take a wide bowl, add the cabbage and salt and keep it  aside for ten to fifteen minutes.
    •  Later, add gram flour, rice flour, chilli powder, asafoetida, finely cut coriander and mix well.
    • Heat oil in a pan, put them as pakodas and deep fry till brown in colour. Remove them on a tissue paper.
    • Crispy and tasty  cabbage pakoda fries  are ready to binge.

    Take a tip :

    • To make it gluten-free, do not add asafoetida or use gluten-free asafoetida.
    • Fresh cabbage shreds well. Finely cut vegetables give a good texture to the pakoda.
    • A few cut green chillies pieces enhances the taste and gives extra spiciness.
    • Crush a little bit of ajwain with fingers and tip in the batter. It lends a good taste and also aids in digsetion.

    Other festive treats for the season

    Evergreendishesdev

    Cabbage pakoda fries

    5 from 1 vote
    Cabbage pakoda fries are tasty and ideal to prepare during festive days.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings: 6 people
    Course: Side Dish, Snack
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 small cabbage
    • 1 cup gram flour (besan)
    • 1 tablespoon rice flour
    • 2 teaspoon chilly powder
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 1/2 bunch coriander leaves
    • oil for frying

    Method
     

    1. Chop the cabbage into fine shreddings.
    2. Put it in water and keep aside for sometime.
    3. After sometime remove the cabbage from the water and put it in a colander for sometime.
    4. Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
    5. Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well. 
    6. Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
    7. Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
    8. Repeat for the rest of the batter.
    cabbage pakoda
    cabbage pakoda

    About the event :

    An old post got  a makeover, sending this to Foodies_Redoing Old Post No 174. Participating after a long time, an old post got updated on 24/4/2026.

    Subscribe to get an e-book of handyhints for free !If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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    cabbage pakoda
    cabbage pakoda
  • Vada pav | Desi burger | Wada Pav recipe

    Vada pav | Desi burger | Wada Pav recipe

    Vada pav is a famous street food  of Mumbai and is commonly known as the desi burger. It is tasty and serves as a good snack  with a cup of hot tea or coffee.

    Growing up, this was not common. But soon, as fast food joints started, we enjoyed them regularly. Later, one day I thought of recreating them at home and it was liked by all. Dinner is loved and memorable when we have a good menu as Vada Pav. This is the Classic Vada Pave recipe.  It is one of the favourite snacks at home. Read on further to know more about the other varieties of vada pav.

    Vada Pav Recipe

    Ingredients that you need :

    • 10 pav buns (outsourced )
    • butter
    • tomato ketchup

    For the vada  (dumpling) :

    • 6 potatoes boiled
    •  2 onions finely cut
    • 1/2 teaspoon garam masala powder 
    • 1 teaspoon chilli powder 
    •  1 tablespoon coriander leaves finely cut
    • 1/2 teaspoon amchur powder 
    • salt to taste

    For the batter :

    • 1 bowl gram flour 
    • 1 tablespoon rice flour 
    • 1 teaspoon chilli powder
    • 1/2 teaspoon cumin seeds 
    • salt to taste
    • a pinch of soda bi carbonate
    • oil for frying

    For the green chutney :

    • 1 bunch coriander leaves 
    • 30 mint leaves 
    • 6 green chillies 
    • 4 cloves garlic 
    • salt to taste
    Vada Pav / Wada Pav

     

    Method:

    To make the green chutney:

    Grind all the ingredients together sans water. Remove it in a bowl.

    To make the vadas :

    Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency.  Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a  dark hue engulfs them. Remove on an absorbent paper. 

    To make the vada pav :

    Cut the pav bun into halves . Heat a skillet, smear some butter on it and  roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Warm it on the skillet for a few seconds with  a little ghee. Serve hot. 

     

    Take a tip: 

    • The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
    • Place an aloo tikki in  it and you have Aloo Tikki Vada Pav.
    • For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup. 
    • To make Corn Vada Pav, make corn tikkis and place them in between. 
    • To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it. 
    • To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada. 

     

    About the event :

    This is an old post which has been redone with better pictures and informative text. Sending this to Foodies Redoing Old Post_70, a fortnightly event.  It was started by Renu Agarwal and since then, it’s come a long way.

     

    Vada Pav

    Vada Pav is a popular street food from Mumbai. It is now famous all over India and popular as Desi Burger.
    Print Recipe Pin Recipe
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 10 pav buns
    • butter
    • tomato ketchup
    • For the vada dumpling :
    • 6 potatoes boiled
    • 2 onions finely cut
    • 1/2 teaspoon garam masala powder
    • 1 teaspoon chilli powder
    • 1 tablespoon coriander leaves finely cut
    • 1/2 teaspoon amchur powder
    • salt to taste
    • For the batter :
    • 1 bowl gram flour
    • 1 tablespoon rice flour
    • 1 teaspoon chilli powder
    • 1/2 teaspoon cumin seeds
    • salt to taste
    • a pinch of soda bi carbonate
    • oil for frying
    • For the green chutney :
    • 1 bunch coriander leaves
    • 30 mint leaves
    • 6 green chillies
    • 4 cloves garlic
    • salt to taste
    • mouth watering

    Method
     

    1. To make the green chutney:
    2. Grind all the ingredients together sans water. Remove it in a bowl.
    3. To make the vadas :
    4. Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency.  Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a  dark hue engulfs them. Remove on an absorbent paper.
    5. To make the vada pav :
    6. Cut the pav bun into halves . Heat a skillet, smear some butter on it and  roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Heat it on the skillet for a few seconds. Serve hot.

    Notes

    Take a tip: 

    • The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
    • Place an aloo tikki in  it and you have Aloo Tikki Vada Pav.
    • For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup. 
    • To make Corn Vada Pav, make corn tikkis and place them in between. 
    • To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it. 
    • To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada. 
     

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    Vada Pav / Wada Pav

     

  • Masala wada / Ambode /

    Masala Wada is a popular dish from Karnataka. It is usually served during festivals as part of the festive platter. It is commonly called as Ambode in Kannada.

    INGREDIENTS :

    • 1 cup bengal gram 
    • 1 teaspoon rice flour 
    • 4 green chillies 
    • 1/4 teaspoon cumin seeds 
    • 1/2 inch ginger 
    • coriander leaves finely cut
    • curry leaves ( tear them)
    • salt
    • oil for frying

    DSC01723

     

     

    METHOD :

    Soak bengal gram for one hour. Grind coarsely along with green chillies,cumin  and ginger. Add salt, coriander leaves and curry leaves. Mix well. Heat oil in a kadai. Make small wadas  between palm and slowly let them in the oil. Fry until golden in colour. Serve hot .

    handy hint : Add little water while grinding the dal. Use the soaked water to grind it. Wadas made thin are crisper while those made slightly thick turn to be soft.

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  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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  • Aloo Bonda | Potato Bonda | Batata Wada Recipe

    Aloo Bonda | Potato Bonda | Batata Wada Recipe

    Aloo Bonda  is an all time favourite snack. Potato stuffed wadas are deep fried as a dumpling in chickpea batter. It makes a good snack to serve with tea.

    It makes an excellent accompaniment for lunch or dinner or a good snack over a cup of coffee. 

    Aloo Bonda is a popular snack from Inndian cuisine. Every region has its own version of it. In South India, it is usually served as a snack. But, the usage is not limited. It is often served with breakfast menu  or as an accompaniment with lunch during functions and ceremonies.  As an evening snack, it tastes good with a cup of masala chai.

    The making of Aloo Bonda is in four stages: 1) Boiling of potatoes 2) Preparing the stuffing 3) Making of batter 4) Deep frying

    Boiling of potatoes : The potatoes should be properly boiled and cooled before using. You can either boil them in the pressure cooker or directly in a pan.

    Preparing the stuffing: Here I have used onion, adding of onion is optional. You may avoid using it if you are preparing it on festive days. Garlic may be used while grinding, it is totally upto you. I have not used it.

    Making the batter: The gram flour should be of a good quality. While mixing the batter, add water in small quantities. The batter should be neither too thick or thin. The batter should cover the potato balls well.

    Deep frying: Put a few balls dipped in the batter at a time. Fry them on moderate flame, toss them in between. Once, they are golden in colour, remove them on a plate with tissue paper.

    aloo bonda
    aloo bonda

    Aloo Bonda Recipe / Potato bonda/ Batata Wada

    Ingredients for the stuffing :

    • boiled potatoes 4
    • green chillies 5
    • onion finely cut 1
    • ginger 1/2 inch
    • finely cut coriander
    • salt
    • oil
    • seasoning

    Mint leaves may be added,but some do not like the taste of it.

    Ingredients for the batter:

    • gram flour 1 bowl
    • rice flour 2 tsp
    • salt
    • chilli powder
    • cumin 1/4 tsp

     

    Method:

    1. Mix the ingredients of the batter into a semi thick consistency. 
    2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
    3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool. 
    4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
    5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

     

    aloo bonda
    Evergreendishesdev

    Aloo Bonda / Potato Bonda

    5 from 3 votes
    Aloo Bonda is a popular snack from Indian cuisine. It is ideal to serve as a snack or accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Cooling time 10 minutes
    Total Time 50 minutes
    Course: accompaniment, Snack
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    Ingredients for the stuffing :
    • 4 boiled potatoes
    • 5 green chillies
    • 1 onion finely cut
    • 1/2 inch ginger
    • finely cut coriander
    • salt
    • oil
    • seasoning
    • Mint leaves may be added but some do not like the taste of it.
    Ingredients for the batter:
    • 1 bowl gram flour
    • 2 teaspoon rice flour
    • salt
    • chilli powder
    • 1/4 teaspoon cumin

    Equipment

    • 1 wide bowl
    • 1 frying pan
    • 1 slotted ladle
    • 1 big plate
    • 1 small plate

    Method
     

    1. Mix the ingredients of the batter into a semi thick consistency.
    2. Mash the potatoes in a bowl. Grind the coriander, chilli and ginger to a paste and keep aside.
    3. Take oil in a kadai, make the seasoning and saute the onions, then add the paste and salt. Mix the mashed potatoes to it and keep aside. Let it cool.
    4. Take oil in a kadai. Make small balls of the stuffing . Take a ball, dip into the batter and put it into the oil. Repeat for four to five balls. Deep fry till golden brown in colour.
    5. Drain on a kitchen paper and serve it with tomato ketchup or green chutney.

    Notes

    Ensure the filling is cooled before frying.
    Garlic may be added while grinding.
    You may avoid onion if you wish.
    The consistency of the batter matters most. It should neither be too thin or thick.
    Ajwain can be added to the batter instead of cumin.

    About the event:

    This is one of the first few posts which I wrote when I started in 2014. Now, I have changed the pictures and put more text  in it. Sending this to Foodies Redoing Old Posts _69. I am joining after a break for sometime.

     

     

    If you ever make this recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.   

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    Aloo bonda is a popular Indian snack. Deep fried dumpling with stuffed potato is a tasty snack. Check out the aloo Bonda recipe . #snacks #indiansnacks #tasty #vegetarian
    aloo bonda

     

     

  • Spicy peanuts

    I remember as kids we loved munching snacks ,more so during holidays with a bowl of fried crunchies watching our favourite serial. Fried peanuts coated with gramflour were one of the favourites. It’s holidays again and we fret. Well, time moves away in a jiffy and so shall these two months. Lets enjoy the vacations!

    Here is a tasty snack loved by one and all.

    The ingredients that you need are:

    250 gms of groundnuts

    125gms of gram flour

    1tsp of rice flour

    a pinch of asafoetida

    a pinch of turmeric powder

    2 tsp of chilli powder

    salt to taste

    oil for frying

    Method:

    Take a wide bowl and mix all the ingredients with very little water. The peanuts need to be coated with the batter, hence use water sparingly. Keep aside for ten minutes.

    Take oil in a kadai and allow to heat. Slowly pour a little batter into the oil . Allow to cook on a slow flame until golden in colour. Remove and put them on tissue paper. When cool, store in air tight containers. Makes a good evening snack with tea.

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  • Pav bhaji

    Pav bhaji is an all time favourite of children and adult alike. It makes a sumptuous  dish for a party or a get together. A dish which never fails to relish your taste buds.

    All time favourite
    All time favourite

    The ingredients that you need are

    peas ( fresh preferably)  2 bowl

    mixed vegetables of beans,carrots,cauliflower 3 bowl

    potatoes boiled and mashed  2

    onions finely cut 3

    tomato finely chopped 4

    ginger garlic paste 2tsp

    pav bhaji masala 2 tbsp

    chilli powder 1 tsp

    butter  2tsp

    salt to taste

    For garnishing:

    onions finely cut

    coriander leaves

    a dollop of butter

    lemon juice

    Method:

    Take all the veggies, wash and cut them. Cook them in a pressure along with peas.  Potatoes are to be boiled whole, as they are mashed.

    Take a kadai and put the butter in it. Sauté the onions. Once they are pale pink, add tomatoes and continue to sauté. Now,add the ginger garlic paste and continue to sauté for another two minutes. Then add the pav bhaji masala and the chilli powder. Allow to cook for sometime. 

    Meanwhile, take the boiled veggies and make a paste with the churner. Add the veggies and the crumbled potato mixture. Add salt and water to the required consistency. Allow to boil for sometime.

    To Serve:

    Take the pav and cut into half. Roast on tawa with a little ghee. Garnish the bhaji with onion, fresh coriander and a tinge of lime juice. Serve hot.

     

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