A crisp and yummy instant Chakli

#flour Quick and Crispy Chakli, as the name suggests it is easy and quick to make. Just pressure cook the dal, mix remaining ingredients and press the chaklis in hot oil.Carom seeds gives a mild pungent taste and the sesame seeds a nutty taste to the chaklis. Store the chaklis in an air-tight jar and enjoy anytime.

Used tomatoes in place of curd.Tasty as well as healthy.#mysterybox 3.#post 1.

#deepfried These Mirchi Vadas are a great tea-time snacks. It has it's origin in the regions of Rajasthan as a popular street food. It is a hot favourite with everyone and tastes awesome when had with some green chutney.

#5pmInstant bread chakli can be served with evening tea and it's crispy, crunchy and too yummy. Can be served instantly when guests arrive without intimation...

It is very popular snack in Maharashtra and Gujarat. It is made from the leaves of colocasia which is abundantly found during monsoon season in India.

#Ga4 #week9 #friedThis murukku is very delicious and is made of rice flour and roasted gram (pottukadalai). I have used store bought regular rice flour to make this murukku.It is so easy to make and the taste is very addictive. It is perfect with a cup of tea or coffee or for any festive occasions. If you are searching for a very easy and quick murukku recipe for Diwali, then this murukku fits the bill perfectly. 

My entry for #itsprocessoverproduct phase -2 by#cookpad_indiaTeamed with talented team of Igers Nisha @cravings4vegan . Sumi @sumiscookbook_ . Kamakshi @kamakshi_13 . Krithika @_krithika . Pooja @thechefbychance .Sirisha @mycravesandraves .Theplas are favorites of Gujaratis, Indian flat breads made with Wheat flour, gram flour, Methi ( Fenugreek)leaves and spices infused, is delicious.These are often taken packed during long travels which stays good for 2 or more days. Thanks www.masterchefmom.blogspot for the inspiration.

#CookClickKothimbir Vadi is a savoury Maharashtrian dish made using coriander leaves and besan. Savoury vadis are a type of fritters, where the mixture is first steamed or cooked and then either shallow fried or deep fried.One more type of famous vadi from this cuisine is the aluvadi, which is made using colocassia leaves and besan. These are first steamed and then shallow fried. Similarly another famous method of preparing kothimbir vadi is to prepare a very thick roll of the ingredients and steam it. It is then cut into slices and shallow fried.The method I have used here for the Kothimbir Vadi is the other one, where the mixture is cooked and set into a tray before being cut into pieces and deep fried! In this method, we get vadis which are crisp from the outside and soft inside.

#YIFR#goldenapron#post20Colocasia /Arbi is a much-loved vegetable. Most of the people use only it's tuber and leaves in cooking and discard the stem (danthals, as they are known in Hindi).But I, being an experimental cook, ensure that every bit of the vegetable is utilized.My recent experiment with making arbi stem pakoras was a great success and I was pleasantly surprised to find them so delicious and crispy and just perfect for the monsoon evening snacks when accompanied with ketchup.The recipe of my innovative dish goes this way.

This is a popular snack made in Maharashtra with fresh coriander and gram flour. It is a nutritious and tasty snack and perfect to go with a cup of tea on the side.

Winter special