Category: Snacks

Snacks

Sabudana Cutlet – Crispy, Fasting-Friendly & Totally Addictive

Puspa


🧆 When Sabudana Turns into a Snack You Can’t Stop at One

Forget sabudana khichdi for a moment.
These Sabudana Cutlets are the ultimate way to enjoy sago — shaped into crispy patties, shallow-fried till golden, and served hot with chutney or curd.

Whether you’re fasting or just want something crunchy without guilt, this is your go-to.


🛒 What You’ll Need (Makes 8–10 cutlets):

1 cup sabudana (sago pearls), soaked 4–5 hrs or overnight

2 medium boiled potatoes, mashed

½ cup roasted peanuts, crushed

1–2 green chilies, finely chopped

1 tbsp coriander leaves, chopped

½ tsp jeera (cumin)

Salt (or sendha namak for fasting)

Oil or ghee to shallow-fry




🍳 How to Make It – Crispy Outside, Soft Inside

1. Soak the Sabudana

Wash sabudana until water runs clear. Soak with just enough water to cover them. After 4–5 hours, they should be soft and non-sticky when pressed.

2. Mix the Dough

In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin, coriander, and salt. Knead lightly to combine.

3. Shape the Cutlets

Grease your hands and shape into small patties or oval tikkis. Keep them uniform for even frying.

4. Shallow Fry

Heat oil or ghee on a tawa. Fry cutlets on medium flame until both sides are golden and crisp.

5. Serve Hot

With green chutney, curd, or sweet tamarind sauce. They’re best enjoyed hot and fresh.



❤️ Why Sabudana Cutlets Deserve a Year-Round Pass

Gluten-free, vrat-friendly

Crisp outside, soft and flavorful inside

Easy to prep ahead and fry fresh

Because fasting food should never feel boring!

Breakfast, Snacks

Peanut Chutney – Creamy, Spicy & Idli’s Best Friend

Puspa


🥜 When Roasted Peanuts Meet Spice, Magic Happens

Every South Indian home has its own chutney routine — coconut one day, tomato the next, and then there’s the creamy, comforting Peanut Chutney.

Roasted peanuts, garlic, chilies, and a quick tempering of mustard seeds — this one comes together in minutes but delivers flavor that lingers long after breakfast is done.


🛒 What You’ll Need (Serves 3–4):

For the chutney:

½ cup roasted peanuts (unsalted)

1–2 garlic cloves

2–3 dry red chilies or green chilies (as per spice preference)

Salt to taste

¼ cup water (adjust for consistency)


For tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp urad dal (optional)

A few curry leaves

A pinch of hing




🫙 How to Make It – Quick, Creamy & Packed with Flavor

1. Grind the Chutney

Blend roasted peanuts, garlic, chilies, and salt with water to a smooth paste.
Adjust consistency as you like — thick for dosa, thinner for idli.

2. Prepare the Tempering

Heat oil. Add mustard seeds, let them pop.
Add urad dal, curry leaves, and hing. Sizzle till dal turns golden.

3. Pour & Serve

Pour the tempering over the chutney. Serve fresh with idli, dosa, vada, or uttapam.



❤️ Why Peanut Chutney Is a Breakfast Hero

No coconut needed, great shelf life

Bold, nutty flavor with spice

Easy, minimal ingredients

Because even simple breakfasts deserve great company

Snacks

Chicken Tikki – Juicy, Spiced, and Pan-Fried to Perfection

Puspa


🍗 When Chicken Turns Into a Crispy, Snacky Star

Soft inside, golden outside, and packed with flavor — Chicken Tikkis are the kind of snack that disappears before you finish plating.

Made with minced chicken, fresh spices, and herbs — they’re pan-fried or shallow-fried till beautifully crisp. Serve with green chutney, wrap in a roti, or slide into a bun — they fit every craving.


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

250g minced chicken (keema)

1 small onion, finely chopped

2 green chilies, finely chopped

1 tbsp ginger-garlic paste

1 tsp garam masala

½ tsp red chili powder

1 tbsp chopped coriander or mint

1 slice bread (soaked in water & squeezed) or 2 tbsp breadcrumbs

Salt to taste

Oil or ghee to pan-fry




🍳 How to Make It – Quick, Crispy & Flavor-Packed

1. Mix the Tikki Dough

In a bowl, combine chicken, onion, chilies, ginger-garlic paste, masalas, herbs, and soaked bread or breadcrumbs.
Mix well and let it rest for 10–15 minutes.

2. Shape the Tikkis

Grease your hands and shape into small patties or rounds.

3. Pan Fry Till Golden

Heat oil or ghee on a tawa. Place tikkis and cook on medium flame until both sides are golden and crisp, and the chicken is cooked through.

4. Serve Hot

With mint chutney, mayo dip, or inside a burger bun!



❤️ Why Chicken Tikkis Are Always a Hit

Juicy inside, crispy outside

Easy to prep ahead and freeze

Versatile – snack, starter, or sandwich filler

Because sometimes, one tikki leads to five

Snacks

Veg Spring Rolls – Crispy, Stuffed & Seriously Snack-Worthy

Puspa


🥢 When Crunch Meets Spice, Wrapped in Golden Layers

Bite into one and hear the crrrunch — followed by spicy, savory filling that hits just right.
Spring Rolls are everything a snack should be: crispy outside, flavorful inside, and completely addictive.

Whether you’re making it for tea-time, guests, or just craving a Chinese-Indian street snack, these rolls never miss.


🛒 What You’ll Need (Makes 6–8 rolls):

For the filling:

1 cup cabbage, shredded

½ cup carrot, julienned

¼ cup capsicum, thinly sliced

2 tbsp spring onions, chopped

2 tsp soy sauce

1 tsp vinegar

½ tsp black pepper

Salt to taste

1 tsp oil


For the wrap & fry:

6–8 spring roll sheets (store-bought or homemade)

1 tbsp maida + water paste (for sealing)

Oil for deep frying




🥡 How to Make It – Step-by-Step & Super Crispy

1. Make the Filling

Heat oil in a wok. Add veggies, sauté on high for 2–3 mins.
Add soy sauce, vinegar, pepper, and salt. Toss well. Don’t overcook — the veggies should stay crisp. Cool completely.

2. Roll It Up

Place a sheet on a flat surface. Add 1–2 tbsp filling near one edge.
Fold sides in, roll tightly, and seal edge with maida paste.

3. Fry It Golden

Heat oil. Fry rolls in small batches on medium flame until golden and crisp.
Drain on paper towels.

4. Serve Hot

With schezwan sauce, ketchup, or spicy chutney!



❤️ Why Spring Rolls Are Party Starters

Crispy, juicy, and full of flavor

Freezer-friendly — make ahead and fry fresh

Easily made veg, chicken, or paneer-filled

Because golden snacks always win!

Snacks

Chicken Pakora – Crispy, Juicy, and Masaledar to the Last Bite

Puspa


🍗 When Your Cravings Want Crunch AND Spice

You’ve had onion pakora.
You’ve had chicken fry.
Now meet their bold, crispy cousin — Chicken Pakora — deep-fried nuggets of chicken, coated in spicy besan batter and served hot with mint chutney or a squeeze of lime.

From roadside stalls to home kitchens, this snack never misses.
It’s crunchy on the outside, juicy on the inside, and gone in minutes.


🛒 What You’ll Need (Serves 3–4 snackers):

250g boneless chicken (cut into small bite-size pieces)

1 tbsp ginger-garlic paste

1–2 green chilies, chopped

½ tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

½ tsp chat masala (optional, for post-fry zing)

Salt to taste

Juice of ½ lemon


For the coating:

¼ cup besan (gram flour)

2 tbsp rice flour (for crispiness)

Water as needed

Oil for deep frying




🍳 How to Make It – Hot, Crisp, and Finger-Licking

1. Marinate the Chicken

Mix chicken with ginger-garlic paste, turmeric, chili powder, salt, lemon juice, and garam masala. Let it sit for 20–30 mins.

2. Prepare the Batter

Add besan, rice flour, and just enough water to coat the chicken well. The batter should cling, not drip.

3. Fry it Right

Heat oil in a kadai. Drop in chicken pieces one at a time. Fry on medium heat till golden, crisp, and cooked inside.

4. Serve It Hot

Sprinkle chaat masala on top. Serve with green chutney, ketchup, or sliced onions.



❤️ Why Chicken Pakora Wins Every Time

Crispy, spicy, and juicy all at once

Quick marination, faster frying

Perfect for parties, monsoons, or midnight snacking

Because fried chicken with masala is always a good idea

Snacks

Vegetable Cutlet – Crispy Golden Patties Full of Veggie Goodness

Puspa


🥕 When Leftover Veggies Turn into Crunchy Magic

Soft inside. Crispy outside.
Served hot with chutney or ketchup.
Vegetable Cutlets are that perfect snack that’s part street-side magic, part home kitchen comfort.

Made with mashed potatoes, mixed veggies, and a blend of spices — coated with breadcrumbs and shallow-fried till golden. It’s a snack that fits every plate — from chai-time to starter trays.


🛒 What You’ll Need (Makes 8–10 cutlets):

2 medium boiled potatoes

½ cup grated carrots

½ cup beans, finely chopped

¼ cup green peas

1 small onion, finely chopped

1–2 green chilies, finely chopped

1 tsp ginger paste

½ tsp garam masala

½ tsp red chili powder

Salt to taste

2 tbsp chopped coriander

2 tbsp bread crumbs or roasted sooji (for binding)


For coating & frying:

2 tbsp maida + water (slurry)

Breadcrumbs (to coat)

Oil for shallow or deep frying




🍽️ How to Make It – Crunchy, Spicy, and So Satisfying

1. Cook the Veggies

Steam or boil beans, carrots, peas until soft. Drain well so there’s no water.

2. Mash and Mix

In a bowl, mash potatoes and all veggies. Add spices, onion, green chilies, ginger, coriander, and crumbs/sooji. Mix well to form a dough.

3. Shape & Coat

Shape into oval or round cutlets. Dip in maida slurry, then coat in breadcrumbs.
Chill in fridge for 15 mins (optional for better crispiness).

4. Fry Till Golden

Heat oil. Shallow or deep fry cutlets on medium flame until crispy and golden on both sides.

5. Serve Hot

With ketchup, green chutney, or sandwich between pav for a quick burger!



❤️ Why Everyone Loves a Good Cutlet

Great way to use leftover veggies

Kid-friendly and freezer-friendly

Customizable and easy to batch-make

Because crispy never goes out of style!

Snacks

Khaman Dhokla – Fluffy, Tangy & Always Smiling

Puspa


☀️ When Food Feels Like a Good Mood

It’s yellow, soft, and full of air — like a sponge that went to culinary school.
Khaman Dhokla is one of those snacks that can turn any day around.
It’s steamed, not fried. Tangy, not rich. And feels just right with green chutney and a cup of chai.

From Gujarati kitchens to snack boxes across India, dhokla is a bite-sized celebration.


🛒 What You’ll Need (Serves 3–4 happy snackers):

For the batter:

1 cup besan (gram flour)

1 tbsp semolina (rava/sooji)

1 tbsp lemon juice or curd

1 tsp ginger-green chili paste

1 tsp sugar

½ tsp turmeric

Salt to taste

¾ cup water (adjust)

1 tsp ENO fruit salt (or baking soda + lemon juice)


For tempering:

1 tbsp oil

½ tsp mustard seeds

5–6 curry leaves

2–3 green chilies, slit

1 tsp sugar + 2 tbsp water (to pour over after steaming)




🥣 How to Make It – Light, Bright & Full of Bounce

1. Mix the Batter

In a bowl, whisk besan, rava, turmeric, salt, lemon juice, sugar, and ginger-chili paste.
Add water and make a smooth, lump-free batter.

2. Steam It

Just before steaming, mix in ENO. Stir in one direction and pour quickly into a greased plate or thali.
Steam for 12–15 mins until a knife comes out clean.

3. Temper the Joy

Heat oil. Add mustard seeds, curry leaves, chilies. Let crackle.
Add 2 tbsp water + 1 tsp sugar. Pour over hot dhokla.

4. Cool, Cut & Serve

Let it cool a bit, then cut into squares.
Serve with green chutney or tamarind chutney.



❤️ Why Dhokla Is Always a Crowd-Pleaser

Steamed, light, and healthy

Quick to make, easy to digest

Perfect for breakfast, snacks, or hosting

Because soft and spongy never goes out of style

Snacks

Onion Pakoda – Crispy Fritters for Rainy Day Cravings

Puspa


☔ Because Every Drop of Rain Deserves a Plate of Pakodas

It starts with a cloud.
Then thunder.
And before the rain even hits the ground, your stomach whispers: pakoda banale?

Onion Pakodas are the OG monsoon snack — thin-sliced onions, spiced, coated in besan, and deep-fried until golden, tangled perfection.

Served hot with green chutney, ketchup, or just a hot cup of chai. This is baarish comfort food at its best.


🛒 What You’ll Need (Serves 2–3):

2 medium onions, thinly sliced

½ cup besan (gram flour)

1 tbsp rice flour (for extra crispiness)

1–2 green chilies, chopped

1 tsp ajwain (carom seeds)

½ tsp red chili powder

¼ tsp turmeric

Salt to taste

A handful of chopped coriander or curry leaves

Water (just a sprinkle!)

Oil for deep frying




🔥 How to Make It – Crunchy, Hot, and Full of Flavor

1. Mix the Onions First

In a bowl, add onions, salt, and chilies. Let sit for 10 mins so they release moisture.

2. Add the Flours & Masala

Add besan, rice flour, ajwain, turmeric, chili powder, and coriander.
Mix well — do not add too much water. Just enough to lightly coat the onions.

3. Fry It Right

Heat oil in a kadhai. Drop small clumps of the onion mix into the hot oil.
Fry on medium heat till golden brown and crispy.

4. Serve Hot

With chutney, ketchup, or piping hot adrak wali chai.



❤️ Why Onion Pakodas Are Irresistible

Crispy, spicy, and full of texture

Rainy day ritual for every Indian kitchen

Zero prep — just slice, mix, fry

Because some cravings are universal

Snacks

Masala Maggi – The 2-Minute Legend With a Pinch of Masala

Puspa


🍜 Because Sometimes, You Don’t Want a Meal. You Want Maggi.

It’s not just noodles.
It’s late-night hunger.
It’s bunked lectures and hostel balconies.
It’s the dish that tastes better at midnight, during rain, and when shared from one bowl with four spoons.

Masala Maggi is spicy, quick, customizable, and always hits that just-one-more-bite spot.


🛒 What You’ll Need (Serves 1–2 hungry souls):

1 packet Maggi instant noodles

1½ cups water

½ tsp oil or butter

½ small onion, chopped

¼ tomato, chopped

1 small green chili, chopped

1 tbsp green peas (optional)

¼ tsp turmeric (for color and health!)

A pinch of red chili powder (for drama)

Fresh coriander, chopped

Optional: 1 cube cheese, grated




🍳 How to Make It – Maggi But Make It Special

1. Sauté the Veggies

In a pan, heat oil or butter.
Add onion, green chili, tomato, and peas. Sauté for 1–2 minutes till soft.

2. Add Water + Masala

Pour in 1½ cups water. Add the Maggi tastemaker, turmeric, and chili powder. Let it boil.

3. Drop the Noodles

Break the Maggi cake in half (or don’t, your call).
Add it to the bubbling broth. Stir and let it cook for 2–3 mins, stirring occasionally.

4. Finish With Flair

Turn off the flame while it’s still slightly saucy.
Garnish with coriander, maybe a cheese cube on top. Done!


❤️ Why Masala Maggi Is Forever

Done in 5–6 minutes flat

Takes any spice, veg, or mood you throw at it

Perfect for solo cravings or shared nostalgia

Because we all grew up on this yellow packet

Snacks

Pav Bhaji – The Sound, The Sizzle, The Soul of Mumbai

Puspa

🛺 Scene One: Chowpatty, Rain, and Butter Everywhere

There’s a certain kind of chaos you only find near a Mumbai pav bhaji stall.

Two burners. Four hands. Ten bhajis going at once.
A massive tawa sizzling with mashed veggies, globs of butter, and a sprinkle of mystery masala.
Somewhere in the back, pavs are getting golden, greasy, and toasted to perfection.
And people — lots of people — all silently praying they get their plate next.

This is where I fell in love with Pav Bhaji.

Not at a restaurant. Not from a recipe book.
But from a street vendor who looked like he’d been stirring that tawa since birth.

🧄 What Goes In This Iconic Mash-Up (Serves 3–4):

For the Bhaji:

2 medium potatoes, boiled & mashed

1 cup cauliflower, chopped

½ cup green peas

½ cup capsicum, finely chopped

1 large onion, finely chopped

2 medium tomatoes, chopped

1 tbsp ginger-garlic paste

1½ tsp pav bhaji masala

½ tsp red chili powder

Salt to taste

2 tbsp butter + more for finishing

Water as needed

Chopped coriander and lemon wedges for garnish

For the Pav:

6–8 soft ladi pavs

Butter (don’t ask how much — just say yes)

🔥 How to Make It – With Thela Drama

1. Steam & Smash
Boil potatoes, peas, and cauliflower till soft. Mash them up. You want chunky-smooth, not baby food.

2. Sizzle the Masala
Heat butter. Add onions, capsicum, ginger-garlic paste. Sauté till golden. Add tomatoes, chili powder, pav bhaji masala, and salt. Cook till mushy.

3. Time to Mash
Add the boiled veggies. Start mashing. Add water to get the right consistency. Simmer. Taste. Adjust. Butter. More masala. More butter. More flavor.

4. Toast That Pav
Slather pavs with butter. Toast on a tawa till golden. Bonus: sprinkle a little pav bhaji masala on the pav too.

5. Serve Hot & Loud
Plate bhaji with butter on top, chopped onions, coriander, and a lemon wedge. Pav on the side. Serve with a “bhai, ek aur plate!” energy.

—

❤️ Why I’ll Never Stop Making Pav Bhaji

Because every bite tastes like Mumbai

Because it’s a dish you hear before you eat

Because it turns leftover veggies into rockstars

Because it tastes even better the next day

Because butter. Period.