Category: Snacks

Snacks

Medu Vada – South Indian Crispy Lentil Donuts

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Intro: A Bite of Crisp Morning Joy

If mornings in South India had a smell, it would be the scent of hot oil, crisping vadas, and fresh coconut chutney.

Medu Vada is not just food — it’s a morning ritual.
When I visited Chennai, I remember standing outside a tiny tiffin stall, watching the cook expertly shape the vadas with wet fingers, drop them into sizzling oil, and serve them hot with a side of sambhar so good, you couldn’t stop dipping!

Golden brown outside, soft inside — one bite, and you feel both energy and happiness together!

Ingredients:

1 cup urad dal (skinned black gram)

1 green chili (finely chopped)

1 tsp grated ginger

1 small onion (optional, finely chopped)

1 tsp black peppercorns or crushed pepper (optional)

2 tbsp chopped curry leaves or coriander leaves

Salt to taste

Oil for deep frying

Water as needed (minimal)


Steps to Make Medu Vada:

1. Prepare the Batter

Wash and soak urad dal for 4–5 hours.

Grind to a thick, smooth batter using minimal water. (Batter should be fluffy, not runny.)

Add salt, ginger, green chili, chopped onion (optional), and curry leaves.


2. Shape the Vadas

Wet your palm. Take a small ball of batter, flatten slightly, and make a hole in the center.

(Or use a banana leaf or greased plastic sheet for shaping.)


3. Deep Fry

Heat oil.

Gently slide shaped vadas into medium-hot oil.

Fry until golden and crisp on both sides.



Serving Suggestions:

Serve hot with coconut chutney, sambhar, and tomato chutney

Pairs beautifully with a hot filter coffee for complete South Indian breakfast



Why I Love It

Because Medu Vada is pure joy — a little crispy miracle that makes even the sleepiest mornings feel like a celebration!

Snacks

Raw Banana Chips – Crispy Homemade Snack

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Intro: Crunch That Brings Instant Joy

Before potato chips became famous, we had banana chips — crispy, slightly earthy, and beautifully simple.

Whenever a batch of raw bananas arrived from the village fields, my mother would pull out the mandoline slicer, and soon the whole kitchen would be filled with the sizzle of frying chips and the salty aroma of crisp snacks cooling on steel plates.

We could never wait.
No matter how many times we were told, “Let it cool down first,” the temptation to steal a warm, salty chip straight from the plate was too much!

Ingredients:

3–4 raw bananas (firm and green)

Oil for deep frying (preferably coconut oil or vegetable oil)

Salt to taste

A pinch of turmeric (optional)

A pinch of black pepper (optional)



Steps to Make Raw Banana Chips:

1. Prepare the Bananas

Peel raw bananas.

Using a slicer or knife, slice into thin, even rounds immediately.


2. Soak (Optional)

You can soak slices in salted turmeric water for 10 minutes to add slight color.

Drain and pat dry completely before frying.


3. Fry the Chips

Heat oil until medium hot.

Drop slices gently into the oil (not overcrowding).

Fry until golden and crispy, stirring occasionally.


4. Season and Cool

Remove and drain on paper towels.

Sprinkle salt (and pepper if using) while still hot.

Let cool fully before storing.



Serving Suggestions:

Serve as a tea-time snack

Add to lunch boxes

Enjoy during festivals like Vishu or Onam along with sadhya meals



Why I Love It

Because raw banana chips are pure crunch, minimal fuss, and maximum joy — the kind of snack that reminds you good things don’t have to be complicated.

Snacks

Masala Aloo Tikki – Crispy Spiced Potato Patties (Odia-Inspired)

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Intro: From Street Corners to My Kitchen

Crispy outside, soft inside, and bursting with flavor — Alu Tikki is a favorite across India. In Odisha, we often give it a simpler, sharper twist: mustard oil in the mash, green chilies, and sometimes a hint of amba khatta or ghugni on the side.

This was my go-to hostel snack. Quick, filling, and easy to dress up with chutneys or even turn into a full chaat plate.


Ingredients:

3 medium potatoes (boiled & mashed)

1 tsp ginger (grated)

2 green chilies (finely chopped)

¼ tsp turmeric

½ tsp red chili powder

½ tsp roasted cumin powder

1 tsp coriander leaves (chopped)

2 tsp rice flour or bread crumbs (for crispness)

Salt to taste

Mustard oil for shallow frying




Steps to Make Masala Alu Tikki:

1. Mix the Dough

In a bowl, combine mashed potatoes, spices, herbs, and rice flour.

Mix until smooth and firm.


2. Shape the Tikkis

Divide the mixture and roll into round flat patties.


3. Fry Until Crisp

Heat mustard oil in a tawa.

Place tikkis and cook on both sides until golden brown and crisp.




Serving Suggestions:

Serve with green chutney and tamarind chutney

Or top with whisked curd, onions, and sev for quick alu tikki chaat

You can also serve with a scoop of Ghugni for a full Odia-style chaat




Why I Love It

Quick, versatile, and endlessly comforting — this alu tikki reminds me that street food can still carry home flavors, especially when spiced just right.

Snacks

My First Cooking Memory – Potato Fry in a Hostel Kitchen

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Cooking didn’t come to me through family traditions or childhood kitchen experiments. It came to me out of pure necessity—on a quiet evening in my hostel room. Far from home, missing the flavors I grew up with, and too broke to order food, I found myself holding two humble potatoes and thinking, “Let’s try.”

We had no spices beyond salt, turmeric, and chili powder. The pan was shared, and the stove was temperamental. But I sliced those potatoes, heated a little oil, and let them sizzle. It wasn’t just about making food—it was about creating something comforting, something mine.

I burnt a few slices, added too much chili, and had no clue what I was doing. But when my roommates tasted it and asked for more—I felt proud. That day, I didn’t just cook—I connected with something inside me.

Today, after so many recipes and memories later, that simple potato fry still reminds me how food can ground us—even in unfamiliar places.

Hostel-Style Potato Fry Recipe

Ingredients:

2 medium potatoes, thinly sliced

2 tbsp oil

½ tsp turmeric

½ tsp red chili powder

Salt to taste

Optional: pinch of cumin or garam masala


Steps:

1. Heat oil in a pan. Add sliced potatoes.


2. Stir and cook on medium until lightly browned.


3. Add turmeric, chili powder, and salt. Stir well.


4. Cook till edges are crispy and golden.


5. Serve hot—solo, with dal-rice, or roti.





From Frying to Blogging

That little cooking moment eventually sparked my journey into food blogging. It wasn’t about perfect technique—it was about flavor, memory, and that smile of satisfaction. And that’s what The Pinch of Masala is all about.

Snacks

Cabbage Pakora – Crispy Tea-Time Delight

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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serving: 3–4

About the Recipe

Cabbage pakoras are a crispy Indian fritter made with shredded cabbage, gram flour, and aromatic spices. Perfect for chai-time cravings, rainy days, or a quick snack for guests. This gluten-free snack is a great way to use leftover cabbage creatively!

Crispy cabbage fritters made with gram flour and spices, served hot with green chutney.

Ingredients

2 cups shredded cabbage (tightly packed)

1 medium onion, thinly sliced (optional, for added crunch)

1–2 green chilies, finely chopped

1 tsp ginger (grated)

1 tsp carom seeds (ajwain)

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

1 tsp coriander powder

Salt to taste

¾ cup besan (gram flour) – adjust as needed

2 tbsp rice flour (for extra crispiness)

A pinch of baking soda (optional)

Water – just a few drops (if needed)

Oil for deep frying



Step-by-Step Instructions

1. Prep the Vegetables:

In a large mixing bowl, combine shredded cabbage, sliced onions, chilies, and grated ginger.

Add salt and let it sit for 10 minutes. The cabbage will release water.



2. Make the Batter:

Add spices: turmeric, chili powder, cumin, ajwain, coriander powder.

Add besan and rice flour. Mix well. You may not need to add water—the moisture from cabbage usually binds it.

If the mixture is too dry, sprinkle a few drops of water.

Add a pinch of baking soda (optional) just before frying.



3. Fry the Pakoras:

Heat oil in a kadai or deep pan on medium flame.

Take small portions of the mixture and drop them in hot oil. Don’t overcrowd the pan.

Fry until golden and crisp, turning occasionally.

Remove with a slotted spoon and drain on paper towels.




Serving Suggestions

Serve hot with green chutney, tamarind chutney, or tomato ketchup. Pair this with a cup of chai and my spicy Tomato Chutney for a perfect evening snack.



Tips & Variations

Add chopped coriander leaves or mint for extra flavor.

Skip onions for a no-onion version.

Air fry or bake them for a healthier twist (brush with oil before air frying at 180°C for 12–15 minutes).



FAQs

Q: Can I make this without rice flour?
A: Yes, but rice flour adds extra crispiness. You can also use cornflour as a substitute.

Q: How to store leftovers?
A: Best enjoyed fresh, but you can reheat in an oven or air fryer for crispiness.

Snacks

Tea-Time Snacks You Can’t Stop at One – Crispy, Spicy & Totally Addictive

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☕ Intro Paragraph:

There’s nothing like the comfort of hot snacks and a cup of chai.
From crunchy lentil fritters to stuffed cutlets and street-style favorites, these tea-time snacks are perfect for rainy days, weekend munching, or evening chit-chat with family.

Here are some of my most loved snack recipes that are ready in under 30 minutes — and disappear even faster!

🧆 1. Chana Dal Bara – Crispy Lentil Fritters

Golden outside, soft inside, and full of flavor — a perfect tea-time classic from Odisha.
Read Recipe »

🥔 2. Poha Cutlet – Soft, Spiced, and Shallow-Fried

Flattened rice and mashed potatoes rolled into crispy cutlets. Pair with ketchup or green chutney.
Read Recipe »

🌽 3. Masala Corn – Chatpata & Instant Fix

Boiled corn tossed in butter, spices, lemon, and coriander — quick, healthy, and addictive.
Read Recipe »

🧊 4. Sabudana Cutlet – Perfect for Fasting & Snacking

Sabudana, boiled potatoes, and peanuts shaped into crispy patties — a crunchy favorite.
Read Recipe »

🍞 5. Bread Dahi Vada – A Quick Twist on a Classic

No soaking, no grinding — just bread, curd, chutneys, and magic in every bite.
Read Recipe »

🥪 6. Corn Sandwich – Crispy Outside, Cheesy Inside

Grilled sandwich filled with spiced sweet corn and melty cheese. A kid and adult favorite!

Read more »

🧅 7. Onion Pakoda – Rainy Day Must-Have

Thinly sliced onions coated in besan and fried crisp — the most loved pakoda ever.
Read more »


🥕 8. Vegetable Cutlet – Snack That Feels Like a Hug

Mixed veggies mashed, spiced, shaped into cutlets, and shallow-fried. Serve with green chutney.
Read Recipe »

❤️ More Snacks Coming Soon:

Moong dal pakoda

Beetroot tikkis

Oats cheela bites

Snacks

Chana Dal Bara – Crispy Lentil Fritters Perfect for Tea-Time

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🧆 Golden, Crunchy & Always Gone in Minutes

There’s something magical about a perfectly fried bara — crispy edges, soft center, and that earthy bite from soaked chana dal. Whether you call it bara, vada, or fritter, this snack is one of India’s most beloved ways to enjoy dal.

Serve it hot with green chutney, ketchup, or ghugni — and don’t forget that cup of chai!


🛒 What You’ll Need (Makes 10–12 baras):

1 cup chana dal, soaked 4–5 hours

2–3 green chilies, chopped

½ inch ginger

4–5 garlic cloves

1 small onion, finely chopped

1 tbsp coriander leaves

½ tsp jeera (cumin seeds)

Salt to taste

Oil for frying




🍳 How to Make It – Crispy, Flavorful & Addictive

1. Grind the Batter

Drain soaked chana dal. Grind coarsely with ginger, garlic, and green chilies.
Do not add too much water. Batter should be thick and grainy.

2. Mix in Flavors

Add chopped onions, coriander, jeera, and salt to the batter. Mix well.

3. Shape & Fry

Heat oil in a kadhai. Take a spoonful of batter, flatten slightly, and slide into hot oil.
Fry on medium flame until golden and crisp on both sides.

4. Serve Hot

Best with mint chutney or even with ghugni on the side — street-style!



❤️ Why Chana Dal Bara Is a Snack-Time Favorite

Crunchy and satisfying

Packed with protein

Easy to make in big batches

Because crispy + hot + dal = always delicious!

Snacks

Bagda Fry – Crispy King Prawns with Coastal Spices

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🍤 When Big Prawns Meet Bold Masalas & a Hot Tawa

Bagda (tiger prawns) don’t need much.
Just a handful of spices, a splash of mustard oil, and a sizzling tawa to become the hero of your meal.

Whether you’re from Odisha, Bengal, or any coastal region — Bagda Fry is that quick, bold, satisfying dish that disappears as soon as it’s served.


🛒 What You’ll Need (Serves 2–3):

6–8 large bagda chingudi (king prawns), cleaned and deveined

1 tbsp mustard oil (for marinade)

2 tbsp mustard oil (for frying)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp ginger-garlic paste

1 tsp lemon juice

Salt to taste

Optional: pinch of garam masala or fish masala




🔥 How to Make It – Spicy, Juicy & Tawa-Crisp

1. Marinate the Prawns

In a bowl, mix turmeric, chili powder, ginger-garlic paste, salt, mustard oil, and lemon juice.
Coat the prawns well and let them marinate for at least 20 minutes.

2. Fry Until Golden

Heat oil in a pan or tawa until hot.
Place prawns in a single layer and fry for 2–3 mins per side until golden and cooked through. Don’t overcook!

3. Serve Hot

With onion slices, lemon wedges, and a sprinkle of chaat masala if desired. Great as a starter or with dal-rice.



❤️ Why Bagda Fry Is a Coastal Classic

Ready in minutes, full of bold flavor

Perfect balance of spice and crunch

Can be served as a snack, side, or even in wraps

Because big prawns + mustard oil = magic!

Snacks

Poha Cutlet – Crispy Outside, Soft Inside & Ready in Minutes

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🥔 When Leftover Poha Gets a Crispy Makeover

Got leftover poha or just a handful in your pantry?
These Poha Cutlets are the easiest way to turn it into a crispy, spiced snack — with minimal prep and pantry staples.

Pair it with mint chutney or ketchup, and you’ve got a tea-time winner that no one will guess started with soaked poha!


🛒 What You’ll Need (Makes 6–8 cutlets):

1 cup thick poha, soaked and drained

2 medium boiled potatoes, mashed

1 green chili, finely chopped

1 tbsp coriander leaves, chopped

½ tsp jeera

½ tsp chaat masala or amchur

Salt to taste

1–2 tbsp breadcrumbs or roasted sooji (for binding, optional)

Oil for shallow frying




🍳 How to Make It – Crispy, Quick & Creative

1. Prep the Poha

Wash poha 1–2 times and let it sit for 5 mins. It should be soft but not mushy.

2. Mix the Dough

In a bowl, combine soaked poha, mashed potatoes, chopped chili, coriander, jeera, salt, and chaat masala. Add breadcrumbs if the mix feels sticky. Mix well.

3. Shape the Cutlets

Divide into equal portions and shape into round or oval tikkis.

4. Shallow Fry

Heat oil on a tawa. Shallow fry cutlets on medium heat until golden and crisp on both sides.

5. Serve Hot

With chutney, ketchup, or even curd. Great with chai or as a party starter!



❤️ Why Poha Cutlets Deserve the Spotlight

Made from basic, budget-friendly ingredients

Great way to use up leftover poha

Crisp outside, soft and spiced inside

Because snacks should never feel ordinary!

Snacks

Bread Dahi Vada – No-Soak, No-Fry, Instant Chaat Delight

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🍞 When Dahi Vada Gets a Bread Makeover & Still Steals the Show

Got bread?
Got curd?
In under 15 minutes, you’ve got a chilled, spicy, sweet, and tangy snack that feels like something from a chaat stall — but made right in your kitchen.

Bread Dahi Vada is soft, light, and layered with flavor — minus all the work of soaking, grinding, and frying.


🛒 What You’ll Need (Serves 2–3):

6 slices white or soft bread

1 cup thick curd (dahi), whisked smooth

1–2 tbsp sugar (optional, for curd)

½ tsp salt

½ tsp black salt

½ tsp roasted cumin powder

½ tsp red chili powder

1–2 tbsp imli (tamarind) chutney

1–2 tbsp green chutney (mint-coriander)

Sev, pomegranate, or chopped coriander for garnish




🧊 How to Make It – Soft, Chilled & Chatpata

1. Prep the Bread

Cut bread slices into rounds using a steel bowl or just trim the edges to make squares. Lightly dip each piece in water and squeeze gently to soften.

2. Assemble the Vadas

Place soaked bread pieces on a plate. Whisk curd with sugar and salt. Pour generously over bread to coat well.

3. Add the Magic

Top with green chutney, tamarind chutney. Sprinkle black salt, cumin powder, red chili powder.

4. Garnish & Serve

Finish with sev, coriander, or pomegranate pearls for color and crunch. Chill before serving if you like it extra refreshing.



❤️ Why Bread Dahi Vada Is a Total Hack Winner

No dal, no frying, no wait

Light, flavorful, and great for digestion

Can be made in minutes for guests

Because some shortcuts are just genius!