CRISPY PASTA 😋 | EASY TEA TIME SNACKS | CRISPY PASTA 65 | KIDS FAVOURITE

An easy and interesting savoury snack recipe made with bajji bonda mix, boiled pasta and masala powders. It is an ideal tea-time snack recipe known for its savoury taste and also twisted and rolled appearance.  Savoury snack recipes are an essential part of many indian households. Generally, it is either made and served as a munching snack with a cup of tea or coffee or to be shared with friends and family.

CRISPY PASTA

INGREDIENTS:-

Boiled pasta

Bajji - Bonda mix

Masala powders

Salt - to taste

Idly/dosa batter

Oil for deep frying

Masala powders:-

Garam masala - dry ginger powder - black pepper powder – salt

 

Pasta cooking:- {4:1 = water:pasta}

Boil 4 parts of water with 1 tsp of oil and required salt, in a pan.

Add 1 part of pasta to it. Cook till pastas turn soft. Strain the water and transfer the boiled pastas in a bowl.

 

METHOD:-

Follow the above steps to boil pasta and cut into halves.

Add masala powders & salt to it.

Add chopped cabbage, bajji-bonda mix (any brand). Mix well.

NOTE:-

Along with cabbage, grated carrots, sliced onions, Chopped spring onions, chopped

coriander leaves, chopped curry leaves can also be added.

Add idly batter & a tsp of oil to pasta mix. This helps to retain the crunchiness in pasta,

while frying.

Now the pasta mix is ready for deep frying.

Heat oil in a pan. Into the hot oil, drop the Pasta mix using spoon. 

Flip it & fry. Remove from the oil when it turns golden colour.

 Repeat the process for the remaining. Crispy Crunchy Pasta is ready.

Click the link for Video👉👉👉 CRISPY PASTA

MINI VADA using leftover Rice

MINI VADA

INGREDIENTS:-

Leftover Rice - 1 cup

Boiled and Mashed Potato - 100 gms

Besan flour/ Kadalai Maavu - 1/4 cup

Corn Flour - 1/4 cup

Grated Ginger - 1 tsp

Chopped coconut pieces - 1tsp

Finely chopped  Green chilly - 2 nos

Finely chopped Onion - 1 or 2

chopped curry leaves & coriander leaves - 1 tsp each

Asafoetida - 1/4 tsp

Oil for deep frying

Oil  - for making vada

METHOD:-

 

1. In a mixer jar, add the leftover rice and grind to a fine paste without adding water.
2. Apply a teaspoon of oil in a bowl. Restore this batter/dough  in the bowl.  
3. Now add all the ingredients except oil to the batter/dough, and mix well. Rice will be sticky, so apply some oil on hands too, for making vadas.
4. Heat a kadai with oil for deep frying. Meanwhile, make mini vadas and set aside. Once the oil is heated enough for deep frying, keep it in sim mode and drop the vadas one by one. Cook in medium flame. When the vadas rises up, flip it to the other side and deep fry it in high flame. Remove the vadas from the oil, till it turns to golden colour.
5. Crispy mini vadas are ready....

VEGETABLE BREAD ROLL

Easy to prepare Snack, favourite of children. A healthy one, since done using vegetables and tastes awesome

INGREDIENTS:
Bread slices - 8
Onion - 2
Carrot - 2
Capsicum - 1
Cabbage - 1 cup
Ginger & garlic crushed - 1 tsp
Tomato - 1 (small)
Coriander leaves - 1 handful
Turmeric powder - a pinch
Garam masala - 1 tsp
Chat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt
Oil

MEHTOD:
1. In a tawa, heat little oil, add finely chopped onion and cook well until transparent.
2. Add finely chopped carrot, capsicum and cabbage and cook for few minutes.
3. Add crushed ginger garlic, finely chopped tomato and little salt to fasten cooking.
4. Once all the veggies are cooked well add turmeric powder, garam masala, chat masala, cumin and pepper powder and mix well. Add the required salt.

5. Add finely chopped coriander leaves and cook well until the stuffing becomes dry without any water content. Allow to cool.
6. Chop the edges of the bread slices since it will not be easy to roll along with the edges. Do not discard the edges, it can be used to prepare Bread Uppuma.
7. Take a bread piece, using a rolling pin roll it flat. Using little water, moisture the edges of the bread.
8. Place a tablespoon of stuffing at one end and roll carefully. 

9. See that the roll is sealed well and doesn't break.
10. Prepare all the breads in the same manner.
11. Heat a dosa tawa, place a roll and sprinkle little oil on all sides. Roll it using a ladle, see that all sides turn golden brown. Roast all the bread rolls in the same manner.
12. Tasty and Crispy Vegetable Bread roll is ready & can be served with tomato sauce.

BREAD UPPUMA:

 The left over filling and chopped edges need not be wasted & can be used to prepare Bread uppuma. 

METHOD:
1. Heat a  tawa, add the filling and chopped brown edge pieces and toss well so that the filling and bread pieces gets blended well. Cook in low flame for 2 minutes and switch off the flame.
2. Tasty and instant Bread uppuma is ready.

Note:

• Potato can be used along with other vegetables.
• The bread rolls can be shallow/deep fried to get even browning.
• If shallow/deep fry is preferred, mix a tablespoon of maida/wheat/corn flour in little water, dip the bread roll in it and then it can be shallow/deep fried.

MATHUR VADAI

"Mathur" is a village in Karnataka state, famous for this Vada and so named after it. A simple recipe which needs no grinding of batter which we usually do for other vadas. There are many variations in preparing this vada. I have given this recipe since it came out very well, after getting a chance to watch this recipe in a cookery show on television.

Preparation time - 15 minutes
Serves - 6

INGREDIENTS:
Rice flour - 1 cup
Sooji/ Rava - 1 cup
Maida/All purpose flour - 1 cup
Cumin - 1 tsp
Green chilly - 2
Pepper powder - 1/2 tsp
Crushed ginger - 1 tsp
Onion - 2
Coriander leaves - a handful
Curry leaves - 2 leaflet
Asafoetida - 1 tsp
Salt - as required
Oil - for deep frying

METHOD:
1. Chop Onions & green chillies finely.
2. In a bowl, add rice flour, rava, maida & salt and mix well.
3. Add chopped onions, green chillies, cumin, pepper powder,crushed ginger, asafoetida, chopped coriander leaves and curry leaves and mix well.
4. Add water little by little and make a non sticky dough.

5. Leave it for 5 minutes.
6. Heat oil in a pan and take a small ball of dough, grease a plastic sheet with little oil and flatten the ball as thin as possible.
7. Make hole in the center if preferred. Even little water can be greased on the sheet instead of oil.
8. Fry the flattened vadas in oil one by one until light brown.
9. Tasty and crispy Mathur vada is ready to be served hot with Onion/Coconut/tomato chutney.

Note:

• If the vadas are not flattened well before frying, the vadas may turn chewy.
• To get the crispness, it should be flattened well before frying.
• See to that it doesn't break will frying in the oil. If puffing occurs, use a fork to to make few spots on the vada before frying.

PANEER 65

A Simple home style version, dry recipe, favourite starter/ snack for many, done using cottage cheese/paneer

INGREDIENTS:
Paneer - 250 gms
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Maida/ all purpose flour - 1/4 cup
Red chilly powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tsp
Salt
Oil - for deep frying

METHOD:
1. In a bowl, add besan flour, rice flour, maida and mix well.
2. Add red chilly powder, garam masala, ginger garlic paste, lemon juice, salt  and make a paste adding little water. 
3. Add chopped paneer cubes and marinate it for 10 minutes. 
4. Heat oil in a pan and drop the paneer cubes in batches and deep fry it until golden brown.
5. Tasty and crispy Paneer 65 is ready to be served hot.

  See for Gobi 65 in this blog