Evergreendishes

Tag: dry snacks

  • Methi Khakhra Recipe

    Methi Khakhra Recipe

    Khakhra is a crispy savoury snack from Gujarati cuisine. Methi Khakhra is tasty and aromatic.

    I love Gujarati food. The snacks that they make are varied and yummy. Khakhra, fafda, dhokla and kachori are some of their popular ones. Khakhra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

    The affair with khakhra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi ,Jeera, Masala, Garlic, so many varieties were available in the bakery.

    As we planned to make Gujarati dishes, I thought of trying my hand at Khakhra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakhra today.

    methi khakra
    methi khakra

     

    Methi Khakhra

    Recipe Type: Snacks
    Cuisine: Gujarati
    Author: Jayashree @ evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    Crispy and spicy, these snacks can be binged anytime.

    Ingredients

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Instructions

    To make the dough:

    • Take a bowl and add the wheat flour.
    • Add all the dry ingredients. Mix well.
    • Put one teaspoon of oil and mix in the flour.
    • Add little water and knead to a firm dough.
    • Keep it aside for ten minutes.

    To make the khakhras:

    • Take a small ball of the dough and roll it into a thin circle.
    • Heat a skillet.
    • Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    • Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    • Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    • Remove and keep aside

     

    Notes
    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.

     

    dry ingredients
    dry ingredients

    Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

    kneading the dough
    kneading the dough

    Add a teaspoon of oil and mix it. Put little water and knead to a dough.

    dough
    dough

    Dough is ready. The dough should be firm. Keep it aside for ten minutes.

    dough balls
    dough balls

    Make small balls of the dough.

    dough rolled into circle
    dough rolled into circle

    Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

    roast on a skillet
    roast on a skillet

    Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

    press it with a potato masher
    press it with a potato masher

    Press the edges and flip it once or twice. They need to be crisp, not soft.

    methi khakra is ready
    methi khakra is ready

    Methi Khakra is ready.

    methi khakra
    methi khakra

    A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

    Here are the links to other Gujarati dishes of blog hop girls !

    Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

    methi khakra
    Evergreendishesdev

    Methi Khakhra

    Methi Khakhra is a popular Gujarati snack. It is crispy and tasty, ideal to serve with a cup of tea.
    Print Recipe Pin Recipe
    Course: dry snack
    Cuisine: Gujarati
    Ingredients Equipment Method Notes

    Ingredients
      

    • Wheat flour 1cup
    • gram flour 1tsp
    • kasuri methi 2tsp
    • chilli powder 1/2 tsp
    • amchur powder 1/2 tsp
    • turmeric powder 1/4tsp
    • asafoetida 1/4tsp
    • salt to taste
    • oil 1 tsp +extra
    • water for kneading

    Equipment

    • bowl
    • rolling pin
    • board
    • skillet
    • presser
    • plate
    • container
    • small cup
    • teaspoon

    Method
     

    To make the dough:
    1. Take a bowl and add the wheat flour.
    2. Add all the dry ingredients. Mix well.
    3. Put one teaspoon of oil and mix in the flour.
    4. Add little water and knead to a firm dough.
    5. Keep it aside for ten minutes.
    To make the khakhras:
    1. Take a small ball of the dough and roll it into a thin circle.
    2. Heat a skillet.
    3. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
    4. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
    5. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
    6. Remove and keep aside

    Notes

    You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones. 

    If you ever make Methi Khakhra recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

    Subscribe to get a book of handyhints !

    book of handyhints
    book of handyhints

     

  • Kothimbir Vadi / Maharashtrian Cuisine

    Kothimbir Vadi  is one of the specialities of the Maharashtrian cuisine. It is fritters made of coriander leaves.  You can use them as snacks with tea or as an accompaniment with main course of food.

    (more…)

  • Roasted murmura/ dry snacks

    Roasted murmura/ dry snacks

    Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.

    Roasted murmura and rice flakes are commonly found in most homes of South India.  They are ideal  as a light snack with tea in the evenings and  stay good for a long time.

    Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi

    Growing up, we always had it at home. Now, I too prepare either one of them  to have as a light snack when children are hungry. Advantages of having roasted murmura at home

    • easy to binge
    • liked by adults and kids
    • good to have a few snacks ready on the shelf
    • it is low in calorie
    • light on stomach

    Roasted murmura

    Roasted Murmura Recipe:

    Ingredients :

    • 1/2 kg murmura
    • 1 bowl peanuts
    • 1/2 bowl split dalia
    • 1/2 teaspoon cumin
    • 1 teaspoon cumin powder
    • salt to taste
    • 1 tablespoon oil
    • 1 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • a pinch of asafoetida
    • a few curry leaves

    Method :

    Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia.  Add curry leaves and cumin powder. After a few  seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.

    Take a tip:

    • Murmura should be crisp.
    • Adjust the quantity of chilli powder.
    • Roast the peanuts for a few seconds, they should be crunchy.
    • Adding curry leaves gives a good taste to it.
    • Do not skip adding asafoetida.

    About the event:

    This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.

    Roasted murmura
    Evergreendishesdev

    Roasted Murmura

    Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg murmura
    • 1/2 bowl dalia
    • 1 bowl groundnuts
    • 1 teaspoon cumin powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a pinch asafoetida
    • salt to taste
    • 1/2 teaspoon chilly powder
    • 1 tablespoon oil
    • a few curry leaves

    Method
     

    1. Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime. 
    2. Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
    3. Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
    4. When cool, store in an air tight container.

    Notes

    • Adjust the quantity if chilli powder.
    • Roast the peanuts for a few seconds, they should be crunchy.
    • Adding curry leaves gives a good taste to it.
    • Do not skip adding asafoetida.

    Pin it for later:

    roasted murmura
    roasted murmura.

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Besan Sev/ Ompudi

    Besan Sev/ Ompudi

    Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.

    Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.

    Ingredients :  

    Measurement used: 1cup =250ml

    • gram flour 2 cups
    • rice flour 2tbsp
    • ajwain  powder 2tsp
    • salt to taste
    • chilli powder 2tsp
    • turmeric powder 1/4 tsp
    • asafoetida a pinch
    • water for kneading
    • oil for frying

    Equipments :

    kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

    Method :

    • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
    • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
    • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
    • Deep fry by spreading some oil over it . After sometime, turn it to other side.
    • Once it is brown in colour, remove it on an absorbent paper.
    • When cool, store in an air tight container.
    Besan Sev / Ompudi
    besan sev /ompudi

    Pin it for later:

    Besan Sev /Ompudi
    Besan Sev / Ompudi

    This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.

    If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.

    If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    Subscribe to get book of handyhints for free ! Glad if you can share it.

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  • Instant chakli

    Today is Krishna Janmashtmi, the birthday of Lord Shri Krishna, the creator and supreme personality. All praise to the Lord, who has been so merciful and greatful to us.

    This day is usually celebrated by fasting, preprations of sweets and savoury followed by some snack. Here is an instant chakli that one can make quite easily..

    Chakli, is a fried savoury, which is usually made by a pre made flour at home. Thus, it involves a week long preparation.These edible snacks are crunchy munchy and can be stored for a fortnight ( if they remain ! ) .

    With the festival tomorrow, here is a quick version that is made.

    Instant Chakli

     

    instant chakli
    instant chakli

    Ingredients:

     

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method :

    • Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    • Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    • Add the gram flour and mix all together by rubbing well.
    • Add little water and mix them together to a dough. The dough should be firm.
    • Heat oil in a kadai.
    • Take a mould. grease it with some oil.
    • Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    • Make a few spherical ones and allow them to turn slightly brown.
    • Turn aside with the ladle and once done, put them on a tissue paper.
    • When cool ,put them in a container.
    • Instant chakli are ready to serve, its so good you will keep longing for more.

    Instant Chakli

    Chakli is a savoury snack from South India. Make this instant version for the festival
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup rice flour
    • 1/2 cup gram flour
    • 1/2 tbsp poppy seeds
    • salt
    • 2 tsp chilly powder
    • asafoetida a little
    • 2 tsp butter
    • 1 tsp ghee
    • water
    • oil for frying

    Method
     

    1. Take the gram flour in a pan and saute it in ghee till light brown. Keep aside.
    2. Take  a bowl and add the rice flour. To it add  salt,chilly powder,poppy seeds, butter and asafoetida.
    3. Add the gram flour and mix all together by rubbing well.
    4. Add little water and mix them together to a dough. The dough should be firm.
    5. Heat oil in a kadai.
    6. Take a mould. grease it with some oil.
    7. Take a ball of the dough, put it into it and once the oil is heated, slowly press it in circular motion.
    8. Make a few spherical ones and allow them to turn slightly brown.
    9. Turn aside with the ladle and once done, put them on a tissue paper.
    10. When cool ,put them in a container.
    11. Instant chakli are ready to serve, its so good you will keep longing for more.

    Wishing you all a Happy Janmasthami !

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    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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  • Snacks in the jar Kodbole

    Snacks in the jar Kodbole

    With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !

    (more…)

  • Poha chiwda | Hurida Avalakki

    Poha chiwda | Hurida Avalakki

    In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.

    Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea  as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.

    poha chiwda
    poha chiwda

     

    Different varieties of beaten rice are available  in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime. 

    This variety of  Poha chivda  is commonly called as hurida avalakki in kannada. It is not deep fried .

    INGREDIENTS :

    • poha or beaten rice (thin variety) 1/2 kg
    • ground nuts 1 cup
    • roasted gram 1 cup
    • curry leaves handful
    • cumin 2tsp
    • cumin powder 1tsp
    • chilli powder 1 1/2tsp
    • salt
    • sugar a pinch
    • oil 1 cup
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp

     

    METHOD :

    • Grind cumin and keep it aside.
    • If possible, keep the poha in the sun for sometime.
    • Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
    • Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
    • Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
    • When cool, store in air tight containers.

    Watch the video:

    Pin it for later:

    Poha Chiwda
    Poha Chiwda

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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