Recipes Of Flavorful Dry Snacks

Following Are The Recipes Of Flavorful Dry Snacks
Recipes Of Flavorful Dry Snacks

Put salt

Ingredients:

Maida 1 cup, semolina 2 tbsp, salt tsp, carom seeds tsp, desi ghee 2 tbsp, water for kneading the dough, oil for frying.

Method:

Mix all the ingredients in a bowl and knead into a stiff dough with warm water. Keep the dough aside for 10-15 minutes and cover it with a cloth. Make a small ball of the dough and roll it into a round shape and cut it in the shape of a diamond. Heat oil in a heavy bottom pan. Fry on low flame till golden brown and take it out on a tissue to absorb the oil.

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Corn Flakes Namkeen

Ingredients:

Corn flakes 2 cup, Groundnut kernels cup, Cashew nuts 10 to 12 (chopped), Oil 2 tbsp, Raisins 1 tbsp, Sugar powder 1 tbsp, Red chili powder tsp, Amchur tsp, 10 to 12 curry leaves, salt the tsp or as per taste.

Method:

Put oil in a pan and heat it. Put peanuts in hot oil and fry them on low flame until they become light brown and take them out on a plate. Then put chopped cashews in the remaining oil and take it on low flame till it turns golden brown. After this, put some oil in the pan and when the oil becomes hot, add curry leaves and fry it on low flame.

After this, add salt, amchur, red chili powder, and sugar powder to the oil and mix it. Add corn pieces, raisins, simmered peanuts, and cashews to the flavors. Mix all the ingredients well. In the meantime, keep the gas on lightly so that the corn flakes and is crispy, then turn off the gas. Take out the mixture on a plate, when the corn flakes cool down completely then keep it in an airtight container.

Garlic Sev

Ingredients:

Besan flour 2 cups, a pinch of black pepper powder, a pinch of asafoetida, red chili powder ½ teaspoon, turmeric powder a pinch, ghee 1 teaspoon, garlic 10 buds (grated), water as required, oil for frying, Salt as per taste.

Strategy:

On a huge plate, add gram flour, dark pepper powder, asafoetida, red bean stew powder, turmeric powder, hot ghee and garlic, and salt and blend it well. Then add water to it and knead it. Keep it covered like this.

Now pour ghee into the sev mold and pour the kneaded gram flour. Put oil in a pan and heat it, when the oil becomes hot, make sev by running the vermicelli machine on top of the pan and deep fry it. When this light turns golden, then go out. when it chills off, keep it in an impermeable holder.

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Mathri

Ingredients:

Maida 2 cups, semolina 1 cup, oil tsp, salt tsp, carom seeds tsp, desi ghee 2 tbsp, water for kneading the dough, oil for frying.

Method:

Put all-purpose flour and semolina on a big plate and add salt, carom seeds and ghee to it, mix well with hands so that the ghee mixes well. When mixed well, add water and knead it. Then take small balls and roll them. Put ghee in the pan, when the ghee becomes hot, add mathri to it. Remove it when it turns red. Mathri is ready. When it cools down, keep the mathri in an air-tight bottle.

Chivda Namkeen

Ingredients:

Poha 2 bowls, peanuts 100 grams, cashews bowl, raisins bowl, oil 2 tsp, salt as per taste, mustard tsp, curry leaves 8-10 leaves, green chilies 6-7 long chopped, chaat masala 1 tsp, cumin powder tsp, turmeric tsp, asafoetida 1 pinch, amchur powder tsp, red chili the tsp.

Method:

To make Namkeen Poha, put peanuts and cashew nuts in hot oil and fry them together. Now take out all the spices separately and chop the curry leaves and green chilies. Heat oil in a pan. When the oil becomes hot, put mustard in it, when the mustard starts crackling, then put hing in it. After that add chopped green chilies and curry leaves to it.

Then, at that point, add turmeric and red stew powder to it. Fry for a few seconds and then add all the poha in it. After this add all the dry spices and fry well till the poha becomes crisp. When the poha becomes crisp, then add roasted peanuts, cashew nuts, and raisins to it. Now mix it again on low gas for 2 minutes, when it cools down, then keep it in an air-tight container. Eat it whenever you want.

Chakli

Ingredients:

Wheat flour 2 cups, rice flour bowl, gram flour bowl, ghee 1/8 bowl, lemon juice 1 tsp, oil for frying, sesame, garlic, green chili, red chili, salt as per taste.

Method:

Take wheat flour, rice, and gram flour in a cloth. Place a thick ring in the bottom of the cooker and pour enough water that the water ring gets submerged. Place a bundle containing wheat, rice, and gram flour in the cooker. Put the cooker on the gas without making a whistle. Let the dough rise for about 20-22 minutes.

In the meantime, make a paste of garlic and green chilies. Switch off the gas and let the dough cool down a bit. Sieve the flour through a sieve. Mix garlic-green chili paste, ghee, sesame, red chili, salt, and lemon juice in the flour and knead the dough by adding water.

Make chakli on paper using chakli mold. Put oil in the pan on the gas and fry the chakli on medium flame. When the chakli becomes crisp, take it out. Crispy chakli is ready!