CHORAFALI /INDIAN DIWALI SNACK

Gujarati Dry SnacksJar SnacksEvening Tea SnacksDiwali SnacksIndian PartyHigh Tea PartyKadai Veg

Chorafali – A light Fluffy Savory Snack which is prepared during festive occasion of Diwali in most  parts of Gujarat and its one of those irresistible and most tempting dishes of all time.

Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readily.

Not so much sweet, little bit sour, and with an amazing masala, we look forward to have it all year long.

After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Even though the process is *1000 times exhausting, the results are totally worth it.

INGREDIENTS:

  • For Chorafali
  • 1 cup besan (bengal gram flour)
  • 1/4 cup urad dal (split black lentil) flour
  • 3/4 tsp salt
  • oil for greasing and deep-frying
  • To Be Mixed Together For The Spice Powder For Chorafali
  • 1 tsp chilli powder
  • 1/2 tsp black salt (sanchal)
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp salt

INSTRUCTIONS:

  1. For chorafali
  2. To make chorafali, combine besan, urad dal flour,  and salt in a deep bowl and mix well.
  3. Knead into a very stiff dough using enough water (not more than ¼ cup).
  4. Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well.
  5. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
  6. Divide the dough of chorafali into 2 equal portions.
  7. Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
  8. Place the flattened portion on a greased rolling board and roll into a 250 mm.  circle without using flour.
  9. Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips  using the sharp knife.
  10. Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
  11. Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
  12. Cool chorafali completely and serve or store in an air-tight container.

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CORNFLAKES CHIVDA

Cornflakes Chivda or Makai Poha Chivda or Makai No Chevdo, this dish is simple. It is prepared from yellow cornflakes. It is a quick Indian snack to be enjoyed at any time, perfect with tea or just munching.

Cornflakes Chivda mixture is very light and crunchy snack. It is very simple recipe made with minimal ingredients, which is easily available in your kitchen pantry. It is very easy Chivda compare to other savory snacks that made on Diwali time.

Here I have used the Variety of dried yellow colored cornflakes. These are deep fried to make the chivda. They are also known as Corn poha or makai poha. you get them easily in the  grocery shops.

These are not the ready to eat cereal cornflakes. you can make this chivda, with the ready to eat cornflakes too. In this case you just need to lightly roast the cornflakes in a bit of oil. The dry fruits can also be roasted with some oil or without oil.

INGREDIENTS:

  • 2 cups Raw Yellow Cornflakes/Makai Poha
  • ¼ cup Peanuts
  • ¼ cup Broken Cashew Nuts
  • 2 tbsp Raisin/Manuka
  • 2-3 Green Chilies Chopped
  • 8-10 Curry Leaves
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tbsp Powdered Sugar
  • ½ tsp Rock Salt
  • ½ tsp Amchoor Powder
  • Salt to Taste

INSTRUCTIONS:

  1. In a deep pan/kadhai, add oil for deep frying and heat it.
  2. Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
  3. Now, fry peanut, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
  4. Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
  5. Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
  6. Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
  7. Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.

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NOTES:

  • You can add other snack ingredients into the Chivda like sev, roasted dalia if you want.
  • You can skip green chilies and coconut slices if you don’t like.

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TRI COLOUR SANDWICH BREAD PAKODA

Bread pakoda is an interesting snack recipe that you can prepare for your loved ones on festivals and get together! Tri-colour Bread pakodas are very easy to make and takes a few minutes only to prepare. The sweet, tangy and zesty flavours of the chutney make this an interesting sandwich. Here is a list of Ingredients that are needed to prepare this Tri colour Sandwich.

INGREDIENTS:

  • White bread slices 6 without their brown edges.
  • Corriender mint chutney 1/2 cup
  • Tomato ketchup 1/2 cup
  • 1 cup gram flour
  • 1 tsp carom seeds
  • Salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Oil for deep frying

INSTRUCTIONS:

  1.  In a mixing bowl 1 cup gram flour,salt to taste .
  2. Add 1 tsp carom seeds, 1/4 tsp turmeric powder, add little water, mix well.
  3. Prepare thick batter with it.
  4. Take a slice of bread and spread 2 tsp corriender mint chutney over it.
  5. Takw another slice of bread and spread 2 tsp tomato ketchup over it.
  6. Take third white bread and arrange it on middle, and tomato ketchup bread on top.
  7. Dip this 3 layered sandwich in the batter and cover from all sides carefully.
  8. Fry it in the hot oil on medium flame.
  9. Flip once golden.fry untill golden brown .
  10. When crisp remove from oil.
  11. Cut in to two pieces.
  12. your bread pakoda is ready .

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VEGAN CREAM CHEESE SANDWICH

Easy breakfast or snack option are these grilled cream cheese sandwiches made with mixed veggies.”
Sandwiches are a quick option that can be made for snacks and there are a lot of variations you can make in any sandwich recipe.
I usually grill or toast the sandwiches, but you can skip the grilling/toasting part if you want. 

Cream cheese : I used vegan cream cheese from @am_vegann

INGREDIENTS:

  • 5 to 6 bread slices – multi grain bread or whole wheat bread or white bread or brown bread
  • 1 onion finely chopped
  • 1 carrot – grated
  • 1 small to medium capsicum (green bell pepper) – finely chopped
  • 1/2 cup cabbage grated
  • cream cheese – as required
  • crushed black pepper – add as required
  • mixed herbs – add as required
  • salt – optional or add as required

INSTRUCTIONS:

  1. In a bowl add veggies cream cheese and spices .
  2. Cut some bread roundles with the help of cookie cutter .
  3. Apply this mixture in a bread and Cover with the other slice of bread .
  4. Grilling Or Toasting Cream Cheese Sandwich
  5. Place in a preheated toaster or grill.
  6. Toast or grill the cream cheese sandwich till golden.Remove on a plate.
  7. Serve veg cream cheese sandwich with any dip or sauce of your choice. 

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SPICY POTATO HEARTS / POTATO NUGGETS RECIPE

Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato hearts/ nuggets and deep-fried to make this all-time favourite snack.

I served my spicy potato hearts in @nestasia.in Black micro safe plate .
@nestasia.in has an amazing collection to choose from that goes perfectly with indian as well as continental food .If you are looking for classy home decor accents then @nestasia.in is what you should stumble upon.

Website: www.nestasia.in
Instagram: nestasia.in
Facebook: Nestasia

INGREDIENTS:

  • ¼ cup corn flour
  • ¼ tsp pepper (crushed)
  • 1 cup bread crumbs
  • 1 tsp seasme seeds
  • ¼ tsp salt
  • ¼ cup water
  • oil for deep frying

INSTRUCTIONS:

  1. Firstly, in a large mixing bowl take 2 potato, 3 tbsp  cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.wp-16235194792645071543630043920905.jpg
  2. mix well making sure the spices are combined well.
  3. now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.wp-16235194795023943740176006891963.jpg
  4. further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
  5. prepare a smooth flowing consistency batter.
  6. pinch a small ball sized potato dough and make heart shape using cookie cutter .wp-16235194797297601935015224084792.jpg
  7. dip in corn flour batter covering all sides.
  8. then roll in bread crumbs & seasme mixture .wp-16235194799357821466563739055900.jpg
  9. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
  10. flip and fry all the sides on medium flame till it turns golden and crisp.
  11. finally, drain over kitchen paper to remove excess oil and serve potato hearts/ nuggets with tomato sauce.

NOTES:

  • It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil
  • Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy!
     

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BUTTERMILK VADA / INSTANT VADA

An ideal and unique deep-fried snack recipe made with semolina, beaten rice, fresh herbs and sour buttermilk. it is known for its similarities with most famous south indian medu vada, especially the doughnut shape, but has totally different taste and flavour. it is generally served as a side dish to lunch/dinner or as an evening snack with a choice of tomato sauce toppings or any spicy dip.
One such easy and simple instant vada recipe is the buttermilk vada known for its taste, flavour and ease of preparing it.

furthermore, i would also like to highlight some more additional tips, suggestions and variations to the instant mor vadai. firstly, with respect to shape, you do not have to necessarily shape it like a doughnut. you can shape it like a disk or to any other shape as per your preferences. the doughnut-like shape makes it more attractive and appealing.
I used cookie cutter to make my all time favourite heart shape .

secondly, try to use sour curd or yoghurt to prepare the buttermilk. if you use sour curd, the sourness taste goes into the vada to have a combination of flavour and taste.

I used kriti oil in this recipe.

INGREDIENTS:

  • 1 cup poha/ flattened rice (thick)
  • ½ cup rava / semolina / suji (coarse)
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 chilli (finely chopped)
  • 1 tsp ginger paste
  • ½ tsp chilli flakes
  • 1 tbsp sesame
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp coconut (grated)
  • 1 tsp cumin
  • ¼ cup rice flour
  • oil (for frying)

INSTRUCTIONS:

  1. firstly, in a large bowl place a sieve and rinse 1 cup poha.
  2. Transfer the rinsed poha to a large bowl and add ½ cup rava.,also, add ½ tsp salt, 1 cup buttermilk and mix well.
  3. Rest for 20 minutes or until the poha and rava absorbs buttermilk.wp-16162414982813818275046342995206.jpg
  4. After 20 minutes, the poha and rava have softened well.
  5. Now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin.
  6. Squeeze and mix well making sure everything is well combined.
  7. Further, add ¼ cup rice flour and mix forming a soft dough.wp-16162414984793983311983118709990.jpg
  8. Grease hands with oil and pinch a ball sized dough.
  9. Flatten slightly and make heart shape using cookie cutter and make a hole in the centre.wp-16162414987503324892666888567536.jpg
  10. Deep fry in hot oil, keeping the flame on medium.
  11. Stir occasionally, and fry on medium flame until the vada turns golden and crisp.
  12. Drain off the vada on kitchen paper to remove excess oil.
  13. Finally, enjoy buttermilk vada with chutney or tomato sauce.
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