Aloo Fry

Potatoes are everyone’s favourite. Whatever dish you make with the potatoes, it will be yummy. Aloo fry or Potato fry is one such recipe. My amma makes this as tea time snack.  In a course of time, I have totally forgotten this recipe and this is the first time I am making it. It was my brother who reminded me about this recipe when we were chatting. Thank you Cheeru. It is one of the best tea-time snacks to have with ketchup especially during the rainy season.



Potatoes – 4

Besan flour- 2 tbsp

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – 2 tsp

Salt – To taste

Asafoetida – A pinch

Oil – To fry the Aloo

  • Cut the Potatoes into cubes. Pressure cook it for 2 whistles.
  • Meanwhile mix the ingredients (besan flour, rice flour, corn flour, red chilli powder, salt, asafoetida) for marinade.  Donot add water.
  • Add the pressure cooked potatoes into the marinade mixture. Toss it and  allow the potatoes to coat well.
  • Heat the oil in a pan. Deep fry the marinated potatoes in the oil.
  • Serve with tomato ketchup.

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Bhel Puri

             Bhel Puri is one of the favourite chaat item for the people of all age groups especially for the kids and teenagers.  It is also a treat for the eyes to watch how the chaat wallah makes it. Sold on every street corner in Mumbai, and now widespread in other Indian cities and towns too. Bhel Puri is a wonderful preparation of puffed rice tossed together with a lot of tangy chutneys, aromatic seasonings, crunchy veggies and flavourful garnishes.However it is not advisable to eat outside food frequently. But when it is made at home, it is hygienic and healthy as it includes fresh vegetables. Some also use White channa while making chaats. To make a chaat, we need three main chutneys along with other ingredients.



Puffed Rice – 1 Kg

Tomatoes – 5

Onions – 4

Cucumber – 3

Potatoes – 4

Papdi – 1 pkt

Green Chutney 

Sweet Chutney

Spicy Chutney

Dry Mango powder – A pinch

Chaat Masala Powder – 1/2 tsp

Salt – To taste

Black salt – 1 tsp


For Garnishing

Fresh Coriander leaves


  • Pressure cook the potatoes and cut it into cubes.
  • Chop the tomatoes, onions, Cucumber and keep aside.
  • In a bowl add equal quantities of onions, tomatoes, cucumber and mix well. To this add the boiled potatoes.
  • Crush the papdi and add into the bowl.
  • Add 1 tbsp each of all the three chutneys.
  • Add chaat masala powder, dry mango powder, salt, black salt and mix well.
  • Finally the puffed rice and toss it well. Garnish it with chopped coriander leaves and sev.
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Aloo Bonda/ Batata Vada

Aloo Bonda is a classic tea time snack that can be made easily at home. This is used in making Vada Pav which is a popular street food in Mumbai. It is a favourite snack for kids as it has potato as its stuffing. They are crispy outside and soft inside.



Potatoes- 5

Green Chillies – 2

Curry leaves – 2

Coriander – few

Turmeric Powder – 1 tsp

Asafoetida -A pinch

Salt –  To taste

For Batter

Besan flour – 1/2 cup

Rice flour -1 tbsp

Asafetida –  A pinch

Red Chilli powder – 2 tsp

Salt – To taste

Water – As Required

Oil to fry

  • In a bowl mix besan flour, rice flour, red chilli powder, salt, asafoetida. Add water slowly to make a thick and smooth batter. Set aside.
  • Heat oil in a frying pan on medium heat moderately.
  • Pressure cook the potatoes, peel the skin and mash them.
  • Chop the curry leaves, cilantro, green chillies and mix with the potatoes. Add salt and asafoetida  and mix the stuffing well.
  • To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Make the potato stuffing into lemon size balls.
  • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter.
  • Then, slowly drop them into the frying pan.
  • Turn them occasionally. Fry the bondas until all sides are golden-brown.
  • They will take about four to five minutes to cook.
  • Serve them hot.


Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.

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Baby corn fritters

  Baby corn fritters are crispy, crunchy snack and kids will love this. It is an incomparable snack with unique taste and texture.  For the first time I had this in a wedding reception of one of my cousins. From that time I want to  try this recipe. I made this at home as tea time snack. Both Krish and I loved this crispy fritters. Serve it with tomato sauce or mint chutney.



Baby corn – 5 to 6

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

  • Wash and cut the babycorn in one inch length.
  • In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.
  • Now add the chopped corn and blend it with the masala.
  • Sprinkle water if necessary. Allow it to settle for 15 minutes.
  • Now heat oil in a kadai, add the marinated florets in the oil.
  • Fry until golden brown.
  • Add 1 tsp lemon juice and serve it with tomato sauce.
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Ring murukku

       Ring murukku is always a tempting savoury for me because of its shape. There are a lot of method of making this recipe.  When I visited my sister in laws blog  made this without using moong dhal. Adjusting the flame helps in getting a crispy murukku.



Rice flour – 1 cup

Urad dhal flour – 1 tbsp

Moong dhal – 1 tbsp

Water – 1 cup

Butter – 1 tbsp

Sesame- 1 tsp

Cumin seeds- 1 tsp

Salt – to taste

Red chilli powder – 2 tsp


  • In a heavy bottomed pan, add the butter and melt it. To this add the cumin seeds and sesame.
  • Saute it till golden brown.
  • Add the moong dhal and saute it for two minutes.


  • To this add water and cook for five to ten minutes. Add hing, salt and red chilli powder into the pan.
  • Finally add urad dhal flour and rice flour and make it to a thick dough.


  • Now take small balls and roll them like threads. Join their ends to form a ring.


  • Deep fry them in hot oil until they are golden brown in colour.


  • Adjust the flame from medium to high to make crispy murukku.
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