Easy-to-make recipes for those who enjoy snacks of the crisp and crunchy kind

Hot samosas, bhajiyas, pakoras, vadas, kachori and roasted bhutta go well with a hot cup of tea or coffee. Here are a few easy-to-make recipes.

Spicy bowl


For making bowl

Suji (semolina): 1 bowl

Cornflour: 1tbsp

Chilli powder: quarter tsp

Salt to taste

For stuffing

Sweet corn: 2 tbsp

Mixed sprouts: 2 tbsp

Boiled and diced potato: 1

Tomato, chopped: 1

Onion, chopped: 1

Cucumber, chopped: half

Cumin powder: half tsp

Lemon juice: half tsp

Chaat masala: 1 tsp

A handful of chopped coriander leaves

Salt to taste

Tamarind chutney for garnishing


First, mix all ingredients and knead into stiff dough. Then make small puris and wrap them on the outer portion of a small steel bowl. Then deep fry them. Keep aside to cool so the shape comes out well. For the stuffing, mix ingredients together, except coriander leaves and tamarind chutney. Fill a little of stuffing in each fried bowl. Sprinkle tamarind chutney over each bowl and garnish with chopped coriander leaves.

Masala Kachori


For the dough

Maida: 2 cups

Melted ghee: 3 tsp

Ajwain: 1 tsp (carom seeds)

Salt to taste

Warm water for kneading

For the filling

Urad dal (soaked for 4-5 hours): half cup

Fennel seeds: 1 tsp

A pinch of asafoetida

Turmeric powder: quarter tsp

Red chilli powder: half tsp

Coriander powder: half tsp

Garam masala powder: half tsp

Dried mango powder: quarter tsp

Salt to taste

Oil for cooking


For the dough, combine all ingredients in a bowl, mix well and knead the dough using enough water for 6-7 minutes until soft. Divide the dough into equal portions. Make small round balls. Make them flat using your palm and fingers. Set aside. For the filling, drain water completely and blend urad dal in a mixer to a coarse paste. Heat oil in a pan; add the dal mixture and sauté for a few minutes till it becomes brown. Remove the dal mixture on to a dish, add spice powders, asafoetida, salt, fennel seeds and mix well. Keep aside. Fill small portions of the dal mixture in the balls to make the kachori. Deep fry kachori till crisp and golden brown.

Dal Pakora


Moong dal: 1 cup

Channa dal: half cup

Urad dal: 2 tbsp

Minced onion: 1

Green chillies, minced: 4

A few curry leaves

Cumin seeds: 1 tsp

Coconut, finely grated: half a nut

A pinch of cooking soda

Salt to taste

Oil for cooking


Soak dals separately in water for six hours. Drain water and grind finely. Mix in rest of the ingredients. Form into round balls and deep-fry to a golden colour. Drain and serve with sauce or chutney.