Snack recipes: Dahi Bhalle, Papdi, Namak Paare and more

Here are some easy-to-make Indian recipes you can try at home.

Dahi Bhalle

Ingredients

For the bhallas

• 1 cup lentils (dhuli urad dal)
• 600 ml water
• 1/2 tsp salt
• 1 tsp cumin seeds
• 2 tsp ginger, chopped
• 5 gm green chillies, chopped
• 250 ml oil
• For the curd mixture:
• 2 cups thick curd, beaten
• 1 tsp sugar
• 1/2 tsp salt
• 3/4 tsp cumin powder
• 1/2 tsp black rock salt
• 1/2 tsp white pepper powder

For the garnishing

• 1 tsp ginger, julienned
• 1 tsp green chillies, julienned
• 5 g coriander leaves, chopped
• A pinch of chilli powder
• A pinch of cumin powder
• 4 sprigs mint leaves
• 2 2/3 tbsp tamarind chutney

Method

• Wash the urad dal and soak it in water for about two hours.
• Drain and grind to a fine paste, adding little water if required.
• Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well.
• Shape into even sized balls.
• Heat oil in a kadhai and add the prepared balls, a few at a time, using wet hands to avoid sticking to hands.
• To make a hole in the middle, flatten the ball slightly on the palm and use your thumb to make a hole in the middle.
• Deep fry till golden brown.
• Remove and drain on paper towels.

To prepare the curd mixture

• Soak the prepared balls in sufficient lukewarm water till they are soft. This will drain more oil.
• Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
• Remove the bhallas from water, squeeze out excess water and add to the curd mixture.
• Keep aside for 10 to 15 minutes for the bhallas to soak the curd.
• Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney.

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Coconut Laddoo

Ingredients

• 1 cup dry coconut powder
• 1 cup milk powder
• 3/4 cup sugar free powder
• 5-6 teaspoons boiled milk
• 12 pieces raisins (for garnish, optional)

Method

• Mix coconut powder, milk powder and sugar powder in a bowl.
• Slowly add milk and shape the mixture into laddoos.
• Garnish each laddoo with raisins. Serve.

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Namak Paare

Ingredients

• 1 cup wheat flour
• 1 cup white flour
• 1 tsp carom seeds
• 1 tsp crushed black pepper (optional)
• 1 tsp cumin seeds (optional)
• 1/4 tsp baking soda
• 2 to 3 tbsp oil or ghee
• 1/2 to 3/4 cup water
• Salt to taste
• Oil for frying

Method

• Sieve the wheat flour, white flour, baking soda and salt together.
• Add carom seeds.
• Mix it with the rest of the sieved flours.
• Add oil or ghee.
• Add water and start to knead the dough.
• The dough should not be soft, but firm.
• Take medium sized balls from the dough and roll them on a dusted flour.
• With a serrated knife make criss cross patterns on the rolled dough.
• Remove the diamond shaped patterns and deep fry them in hot oil till crisp and golden browned.
• Drain on paper napkins.
• Once the crispies cool down, store them in an airtight box.

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Papri

Ingredients

• 1/2 kg besan (gram flour)
• 1 tsp mustard oil
• 1 tsp (heaped) salt
• 1 small tsp red chilli powder
• 1 cup water
• 1 tsp fenugreek leaves (finely chopped)
• 1/4 kg maida

Method

• Mix besan, salt, red chilli powder and oil well.
• Knead the mixture into dough for about five minutes.
• Add fenugreek leaves and knead for another three minutes.
• Make the dough into a big round ball and leave it about ten minutes.
• Heat oil in a deep-frying pan on high heat.
• While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick.
• Cut the roll into inch size pieces.
• Keep rubbing oil on your palms to keep the roll moist.
• Flatten each piece out into a round shape and roll it into small chapatis.
• Lightly dust both sides with maida.
• Fry very lightly.
• Reduce the flame if required.
• They should look golden yellow when ready.
• Drain oil and store in an airtight container.