Muntha Masala | Pidata Kinda Pappu | Puffed Rice Masala | Bhel Masala

Muntha Masala is a delicious Andhra street food and this is my much loved food from childhood.

The street person or the bandiwala place an earthen vessel on hot coal with a stack of maramaralu/puffed rice and prepare this Masala by taking the puffed rice from below the vessel so that the masala food can be prepared by the roasted puffed rice.

So this name comes for this recipe as pidata (vessel) kinda (under) pappu (masala/food).The bandiwala place all the ingredients and he mixes well in a coconut shell with a stick and serves in a newspaper/banana leaf (potlalu) with palm leaf spoon.

Chole Puffs/ Channa Puffs

When I was working in Hyderabad, I used to have veggie puffs at a regular basis in my office cafeteria. I love puffs!!! Some days back I had Channa Puffs in Hot Breads, I did not like the taste. From then I want to prepare them myself at home, last weekend made these channa puffs and I & my hubby enjoyed them to the full. What a yummy snack  :)

Puffs are snack items and they can be filled with a variety of ingredients like vegetables, keema, eggs, potato or paneer. I used frozen puff pastry sheets. These Chole Puffs are simple and easy evening time snack.

Paneer Frankie / Veg Kathi Roll

When I was working in Hyderabad, I used to have frankies at a regular basis in my office cafeteria. I love them!!! . Now staying in US, I really miss this street food item. 

I taught why not try in our home, and made this yummy snack this weekend. I and my husband enjoyed them a lot!!!

Frankie’s or Kathi Rolls is Street food item from India. These looks like wraps and they can be filled with a variety of ingredients like vegetables, meat, chicken, eggs, potatoes or paneer. I made paneer franky and learnt this recipe from showmethecurry cooking site.

We can use any variety of chuntey as a spread for roti. I used green chutney, sliced the Frankie’s into cute pieces and wrapped them with silver foil / to hold properly. To make these quick we can use tortillas or regular left-over Chapatis instead of roti’s.

Source :  Showmethecurry.com

Ingredients:

For 5 Frankie’s

For Roti’s

All purpose flour -1 cup

Oil – 1 tsp

Salt - ½ tsp

Potato – 1 small boiled, peeled and mashed

For Filling

Paneer – 10oz/100grams mashed into small pieces

Potato – 2 small no boiled peeled and mashed

Green chillies – 2 no chopped

Chaat Powder – ½ tsp

Red chilli powder – 1 tsp

Salt – ½ tsp

Oil – 2 tsps

Coriander powder – ½ tsp

Garam masala powder– ½ tsp

For Garnish

Onions – to taste fine sliced

Lemon juice – to taste

Coriander leaves – fine chopped

Green chutney – to taste

Preparation

• Combine all purpose flour/maida, salt and mix.
• Add 1 tsp of oil and rub it into the flour.
• Add mashed potatoes and mix well.
• Add little water at a time to form soft dough.
• Knead for couple of minutes.
• Drizzle a little oil over the dough, cover it and rest if for 15mins
• Meanwhile prepare filling
• In a bowl take paneer, mashed potatoes, chaat powder, chilli powder, salt, coriander powder, garam masala powder and mix well and keep aside
• Now in cooking vessel take oil heat it.
• Add chopped green chillies and fry for a minute.
• Now add above paneer, potato mixture and cook for 10 mins by stirring in between.

• Take off from stove transfer into a bowl and let it cool.
• Now to make rotis, divide the dough into 5 equal balls.
• Like chapati’s take one ball flatten it, dust it with some all-purpose flour and make roti’s.
• Place on the hot Tawa and allow it to cook on both sides till you see the dough color change and bubbles start to appear.
• Lastly put the cooked rotis on high flame directly and allow it blow up (like pulaka) and keep aside.
• Add chopped onions, coriander leaves and lemon juice to the above cooled paneer mixture and divide them into 5 parts.
• Now assemble them to rolls take green chutney spread all over the roti and place the above divided paneer mixture on one side and roll the roti tightly to form a roll.
• To serve wrap the lower part of the roll in a tissue or foil. 

Sending this to Let's Go Stuffed Series - LGSS hosted by Vastala, Let's Cook - Break Time Snacks hosted by Radhika, Kid's Delight hosted by Champa originally started by srivalli and Bookmarked Recipes hosted by Priya.

Dodakkaya Bajji/ Tindora Bajji

I love Tindora and this bajji is a nice variation in using Tindora than the regular rice, curries or pickle. Wow these cute bajji’s resemble like mirchi bajji !!!

These are prepared with tender fresh tindora dipped in besan batter and layered with onions, coriander leaves, chaat powder, red chili powder, lemon juice and roasted peanuts. Well these Bajji’s were ready in 10 minutes.

Ingredients:

Fresh Tindora – 10 no

Besan – ½ cup

Baking soda – ½ tsp

Salt As Required

Onion – 1

Coriander leaves – ½ cup

Chaat Masala – 1 tsp

Lemon juice – 2 tsps

Roasted Peanuts – 3 tsps

Red Chilli Powder – 1 tsp

Sev (optional) – 4 tsp

Oil for Deep Frying

Preparation

• Wash the fresh thin tindora and dry them
• In a mixing bowl, add besan, baking soda, red chilli powder and salt.
• Add enough water to make thick batter.
• Heat oil on medium heat for deep frying.
• When oil gets hot, dip the tindora into batter and coat with thick besan batter.
• Slowly drop the coated tindora into the hot oil.
• Deep fry the tindora until it turns light golden color all over it.
•  Remove bajji’s from heat

• After it gets cooled cut open bajji’s
• Take a wide serving plate
• Place the bajji’s layer each with chopped onions, coarinder leaves, salt, chilli powder, chaat powder, lemon juice.
• Lastly add sev and roasted peanuts.
• Serve immediately. 

Sending this to My Legume Love Affair started by Susan and CBB Evening Tiffin hosted by Radhika

Tomato Bajji

Tomato bajji are famous at my husband's place and he remembers them a lot ,as he used to have them quite often when he was young. I gave  them a  try and they came out so delicious and yummy. I cannot bring back his Golden days (bcoz he is married to me LOL!!)…atleast I managed to bring the flavor of tomoto bhajji.

These are prepared with ripe round tomatoes dipped in besan batter and layered with onions, coriander leaves and roasted peanuts. 

Ingredients:

Red Round Tomatoes – 3 Medium

Besan – 1 cup

Baking Soda – ½ tsp

Salt As Required

Onion – 1

Coriander leaves – ½ cup

Chaat Masala – 1 tsp

Sev (optional) – 3 tsps

Lemon juice – 2tsps

Roasted Peanuts – 3 tsps

Red Chilli Powder – 1 tsp

Oil for Deep Frying

Preparation

• Wash the ripe round tomatoes and dry them.
• In a mixing bowl, add besan, baking soda, red chilli powder and salt.
• Add enough water to make thick batter.
• Heat oil on medium heat for deep frying.
• When oil gets hot, dip the tomatoes into batter and coat with thick besan batter.
• Slowly drop the coated tomato into the hot oil.
• Deep fry the tomato until it turns light golden color all over it.

• Remove bajji’s from heat.
• After it gets cooled cut the tomato bajji into halve.
• Take a wide serving plate
• Place the half bajji’s, layer each with chopped onions, chopped coriander leaves, salt, chilli powder, chaat powder, lemon juice.
• Lastly add sev and roasted peanuts.
• Serve immediately.

Sending this to My Legume Love Affair hosted by Dee originally started by The Well Seasoned Cook , Cooking with Whole foods - Tomato hosted by sanyukta originally started by Kiran and Fast Food not Fat Food  hosted by priya and Kid's Delight hosted by priya originally started by srivalli.

Papri/Papdi Chaat with Sweet, Green Chutney and Sev..Holi Rey!!!!

Best wishes and a Very Happy Holi to all my friends, followers, blog readers!!!!! 

For Holi, people involve themselves in smearing color on each other, playing with water and enjoying with mouth watering snacks, sweets and thandai. Papri Chaat is one of the yummy snack item prepared for Holi.

Papri Chaat is prepared with papri, sev, chaat masala, boiled potatoes, coriander leaves, chickpeas, onions, sweet and green chutney. Papri refers to crispy dough wafers which are fried in oil.

Here’s a detailed delicious, tempting chaat recipe with Chutney’s and Sev

Ingredients:

  

For Papri / Papdi’s (for 15-20)

All purpose flour / Maida – 1 cup

Ajwain Seeds – 1 tsp

Salt As Required

Water for kneading

Oil for Deep Frying

For Sweet Chutney

Tamarind – a small lemon size

Dates – 9 -10 no

Jeera Powder – 2 tsp

Jaggery – ½ cup

Red chilli powder – 1 tsp

Salt As Required

For Green Chutney

Mint leaves – ½ cup

Coriander leaves -1 cup

Lemon Juice – ¼ cup

Green Chilli – 2 no

Salt As Required

For Sev

Besan – 1 cup

Rice Flour – 1 tsp

Salt As Required

Water

Oil for Deep frying

Other Ingredients

Boiled Potatoes – 1 no

Granted Carrot – 1 cup

Chopped Coriander leaves – 1 cup

Boiled Chickpeas – 1 cup

Onion Chopped – 1 cup

Chaat Powder – 2tsp

Preparation

For Papri/Papdi

• In a wide bowl add all purpose flour, ajwain seeds and salt and mix well.
• Slowly add water and make smooth dough.
• Make small size puris of the dough.
• Deep fry them in oil and keep them aside.

For Sweet Chutney

• Boil tamarind in micro wave in water for 2 mins.
• After tamarind gets cooled grind tamarind and dates into a fine paste.
• Take a pan and on medium heat cook above paste.
• Add jaggery, redchilli powder, jeera powder and salt.
• Cook well till the jaggery mixes well and till the mixture gets smooth and keep aside.

For Green Chutney

• Grind washed Coriander and Mint leaves along with green chillies, sugar and lemon juice to a fine paste.
• Keep aside.

For Sev

• In a wide bowl take besan, rice flour, salt, 1 tsp oil and mix well by slowly adding water little by little to make soft dough.
• Take  the murukku press and use the disc of smallest hole.
• Fill half of the press with dough and once the oil is hot, press the murukku dough into the hot oil.
• On medium flame fry them till golden color.
• Repeat the process till the rest of the dough is done and Keep them aside.

For Papri Chaat

• Boil the potatoes and mash them coarsely. Add chaat powder to it.
• Take a wide serving plate.
• Place the papri’s , layer each with mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, grated carrot.
• Add 1 tsp of sweet and green chutney over it.
• Lastly add sev and serve.
• Yummy Yummy Papri Chaat is ready!!!

Sending this to Holi Aayi Re event hosted by vatsala and to Flavors of Maharashtra hosted by PJ originally started by Naina and A.W.E.D- Indian Cuisine hosted by Umm Mymoonah