Category Archives: Savory Snack

Crispy cheese corn balls are delicious melt in mouth one bite snack that are quick and easy to prepare. These serve as a perfect party menu item.

Bread Idli?? Yes, you read it right.. It's a unique combo of aloo toast and bread slices. It is crisp on one side and soft and flavorful on other side. Though it is not an authentic South Indian recipe but at the end it is garnished with mustard seeds and curry leaves tadka. It's an innovative, new recipe which tastes delicious!!

Bread is a versatile and easily available option for quick fix meals. We usually make sandwiches with it. One fine day while going through newspaper I came across this unique idea of making a new dish with bread and curd. This quick snack is hit at home and we usually make it often for our Sunday special breakfast. Try out this new and innovative bread idli once and I am sure you will love it.

If you try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.

Ingredients

• Bread slices - 4
• Boiled potatoes - 2
• Chopped onion - 1 med size
• Green chilies - 2
• Salt as per taste
• Red chili powder - 1/4 tsp
• Chaat masala / Amchur powder - 1/2 tsp
• Oil - 1/2 tsp
• Mustard seeds - 1tsp
• Curry leaves - 4-5 nos.
• Dahi/Curd - 1/2 cup

How to prepare

• Take bread slices and cut them in round shape using a cutter or katori/bowl.
• In a bowl mash boiled potatoes, add onions, green chilies, salt, red chili powder, chaat masala and mix it well.
• Whisk curd and keep aside.
• For tadka, heat oil in pan add mustard seeds and let them splutter.
• Once mustard seeds splutter switch of the flame and add curry leaves. Add this tadka to curd.
• Now apply potato mixture on the round bread slices.
• Toast the bread slices from both sides.
• Apply curd mix on side the side with no potato mix and cover the pan for a minute.
• Take out on a plate and serve with chutneys.

Popular Indian breakfast Upma is a savory dish made with suji, ghee, water and veggies. It's wholesome meal & can be eaten as breakfast or quick snack

Samosa is the most popular Indian street food that is loved by everyone. Not only in India but it is popular almost all over the world. Every region has it's way of shapes like triangular, cone, half moon etc. and stuffing of this flaky crispy pastry which is either baked or fried.
The Indian style samosa is made with all purpose flour stuffed generally with mashed potatoes, peas, spices, sometimes with dry fruits and lentils when it can be kept for a month as dry snack. It is accompanied by chutneys (Imli & Green coriander).

I think Samosa doesn't need more explanation, most of our parties, get together are incomplete without this yummy and chatpata savoury snack.
The perfect samosa need correct amount of oil in it while kneading the dough to make it khasta/crispy and also the most important is the chutney. As a Samosa without chutney is like cold coffee without ice.. Hahaha..

Let's move further I made these cute little savories in triangle shape and stuffed the potatoes onion masala. What are you waiting for check the recipe below and quickly head to the kitchen to make them for you and your family.. If you do try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.

Ingredients:

For dough

For stuffing

• 200 gm boiled potatoes
• 2 medium sized finely chopped onions
• 1 tsp chopped ginger
• 2-3 chopped green chillies
• 1 tsp cumin seeds
• 1/4 tsp kalongi/ nigella seeds
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1 tsp Aamchur / Dried mango powder
• 1/2 tsp Garam masala
• 2 tsp Coriander powder
• 1/4 cup Coriander leaves
• Salt as per taste
• 1 tbsp Oil / Ghee

Other Ingredients
Oil for frying samosa

Procedure
In a large bowl add flour, salt, ajwain and oil. Mix it all generously and take some flour in hand it should make a firm lump. Now add water little by little, knead the dough firm and smooth a bit hard than normal chapatti dough. Cover and keep it aside.

Meanwhile lets make the stuffing

• Heat oil in pan, when hot add cumin seeds, kalonji when the seeds splutter add ginger, green chillies and saute for a minutes on low flame.
• Then add onions and saute them till becomes translucent and then add all spices
• When done add mashed potatoes and mix everything well and cook further for a minute more. Remove it off the heat and let it cool.

Final assembling

• Make equal size balls from dough. Take one ball and roll it in oval shape 2-3 mm thick sheet and cut in half
• Take one half, roll it in cone shape applying water stick them together and press the edges.
• Fill in the stuffing and stick the corners together by applying water seal it properly.
• Heat enough oil on medium flame and fry for 6-7 minutes until crispy and golden brown.

Misal pav, a popular dish from Maharashtra consists of curry made with moth beans and is served with Pav bread. The addition of farsan or sev, onions, lemon and coriander make it more delicious. It can be eaten as snack or a full meal.

When I heard first time about this I didn't feel like this combo would work. As it is famous road side food in Gujarat as well, so my friend introduced me with Misal pav and beyond my expectation I loved it. The crunch of farsan with tangy and spicy flavours is just finger licking. And later one day sprouts were lying the kitchen, so i cooked this tempting appetizer.

Misal is prepared with sprouted lentils either moth or sometimes moong. It has two parts a thick curry of sprouted beans and watery gravy called rasa. So you can mix it as per your taste. While serving first the moth bean curry is plated which is then topped with rasa, Farsan/Namkeen, onions, lemon and coriander and served with cold pav or you can have it with simple bread slice or a toasted pav (which I like mostly)
So what are you waiting for, let's cook this together.

If you do try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.

Ingredients

• Sprouted Moth beans 2 cups
• Water 6 cup
• Salt to taste
• Turmeric ½ tsp

• For curry
• Coriander seeds 2 tbsp
• Cumin seeds 1 tbsp
• Sesame Seeds 1 tbsp
• Saunf 1 tsp
• Red chili kashmiri 4-5
• (Dry roast all above)
• Oil ½ tsp
• Tomato 2
• Onion 1
• 15 cloves garlic

• For curry tempering
• Oil 4 tbsp
• Mustard 1 tsp
• Cumin ½ tsp
• Curry leafs 7-8
• Kashmiri Red Chili Powder 2 tsp
• Salt as per taste

How to prepare

• Pressure cook sprouts with water, salt and turmeric for 2 whistles, strain water and keep aside.
• In a pan add oil, cumin & mustard seeds let them splutter, add curry leaves, chopped onion & salt.. sauté for a min and add the sprouts. Cook for 2 min then add chopped coriander.
• In another pan add oil, tomato, onion and garlic and roasted whole spices, cook it till mushy and then grind to fine paste
• Now to make curry, add oil in pan, then mustard & cumin seeds, curry leaves, chili powder, salt and the paste. Cook it well.
• To this add the water we kept aside from boiled sprouts, let the water boil. And it's done
• To serve in a plate add sprouts then curry top with farsan, chopped onions, lemon juice and coriander leaves.
• Devour it with pav and tea!!