Tag: quick Indian snacks

Snacks

Cabbage Pakora – Crispy Tea-Time Delight

Puspa


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

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

Puspa


🍞 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!

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

Leftover Roti Chilla – The 10-Minute Fix That Saves the Day

Puspa

☕ It All Started with a Cold Roti…

You open the dabba. There it is — one lonely roti from last night’s dinner.
Too chewy to eat as-is. Too little to make something fancy.
But also too good to waste.

That’s how Roti Chilla became my thing.

My mom used to call it “rotla pancake.”
Grated veggies. A little besan. Pinch of haldi.
Toss it all together, and boom — a brand-new breakfast with zero guilt and zero waste.

Now it’s part of my weekly routine. Quick. Tasty. Budget-friendly.
Perfect for lazy mornings and chai-time cravings.




🌮 Roti Chilla – What You’ll Need:

1–2 leftover rotis, torn or crumbled

2–3 tbsp besan (gram flour)

¼ cup finely chopped onion

¼ cup grated carrot / cabbage / any veggie

1 green chili, chopped

Salt, turmeric, chili powder – as you like

Water – just enough for a batter

Oil or ghee for cooking





🔥 How to Make It:

1. Crumble the Rotis
Tear or crush the roti into small pieces in a bowl.
If they’re stiff, sprinkle some water and microwave for 20 seconds.


2. Add Everything Else
Add veggies, besan, spices, and a little water.
Mix into a thick batter — thicker than dosa, thinner than upma.


3. Cook It Up
Heat a pan. Spread a ladleful like a pancake.
Drizzle oil, flip when golden. Press down for crisp edges.


4. Serve Hot
Green chutney. Ketchup. Curd. Or just eat it straight off the tawa — no rules here.






🧡 Why I Love It:

Zero waste, zero stress

Feels like a new dish every time

My fridge always has at least one lonely roti

One pan, one bowl, 10 minutes





💡 Puspa’s Pro Tips:

Add cheese or leftover sabzi for a remix version

Skip green chili for kids

Add ajwain or kasuri methi for that “snack shop” flavor