As I have had occasion to mention before, most Indian snacks deep fried. This recipe is no exception. The air fried version presented here is as tasty as the deep fried one, but with no guilt associated, I have grown up on this tea-time snack and was missing it sorely when I gave up oil….
Category: Snacks
Methi Muthia
My first exposure to Gujarati food was in 1981 when I moved to Bombay for a job. I must confess that I did not enjoy the food at all – because there was more than a tinge of sweetness in all the dishes. And I do not have a sweet tooth. Since then, I avoided…
Potato Cutlet
Since I turned vegan a few years ago, the choices for an evening snack became really restricted. Most Indian snacks are deep fried. That is when I began experimenting how to transform the traditional snacks into whole food plant based. Hari has proved to be a godsend in this regard. No matter what recipe I…
Murungaipoo Vadai (Moringa Blossom Fritters)
Vada is a savoury fried snack from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to…
Beetroot Cutlet
I am not very fond of beetroot as I do not have a sweet tooth. However, this is one of my favourite cutlets. This recipe was taught me by my friends Nandini Gulati and Mala Barua. It also features in their fabulous WFPB cookbook. This cutlet is filling, healthy and tastes wonderful. Though potatoes are…
Farali Pattice
Farali Pattice is street food from Mumbai, India’s largest commercial city. It is often consumed when fasts are observed and only specific kinds of food are eaten. This is normally a breakfast dish, but I like it as a tea-time snack. In the Mumbai street food version, it is deep-fried. But it need not be…
Peanut Poha Patties
I have been experimenting with tea-time snacks. Because I am bored with the 7 or 8 that I have been rotating for the last four years. There is so much of street food in our country that are ideal for an evening snack. But as I am WFPB, it takes a lot of customisation. Here is…
Baked Samosa
Several years ago, I had asked Hari (my companion cook and masterchef) to make me a baked samosa instead of the usual deep fried one. And to use whole wheat flour instead of the usual all purpose flour (maida). The result was outstanding. However, the experiment was not repeated for several years as baking was…
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