Tea-time Snacks

Paneer Poppers

Ingredients
Paneer – 200 grams
Chopped Onions
Finely chopped Garlic
Green chili – 1 no. chopped
Chopped Coriander leaves
Salt to taste
Chili powder – 1 Tsp.
Pepper powder – 1/4 Tsp.
Cumin powder – 1/2 Tsp.
All-purpose flour/Maida – 1 Tsp.

To make batter
All-purpose flour/Maida – 2 Tbsp.
Corn flour – 2 Tsp.
Salt to taste
Chili powder – 1/2 Tsp.
Water

Method:
1. Grate the paneer block in two different sizes, finely grated as well as widely grated.
2. Mix both together gently in a huge mixing bowl.
3. Add onions, garlic, green chilli and coriander leaves, all finely chopped, to the bowl.
4. Season it with salt, chilli powder, pepper and cumin powder.
5. Mix all the ingredients together gently. Taste once to make sure the seasoning is proper.
6. To this, add a tsp. of maida (all-purpose flour) or corn flour. Mix well using your hands.
7. Now, take a bit of this mixture and shape it into a small ball using your palms.
8. Make similar even sized balls out of the remaining mixture.
9. Now, to make the batter, take 2 tbsp.’s of maida and 2 tsp.’s of corn flour in a bowl. Season it with some salt and chilli powder. Mix the ingredients together.
10. Add some water to this mixture and mix well until you get a thick batter.
11. Dip the balls in this batter and roll them in the bread crumbs. Keep them aside.
12. Refrigerate the balls for about10 minutes.
13. Meanwhile, heat some oil in a wide pan.
14. Once the oil is hot, roll the balls once in your palms and gently drop them into the oil.
15. Deep fry the balls on a low flame until they turn a beautiful golden brown in colour and then carefully remove them from the pan and drain the excess oil.

Best with:
Crunchy hot paneer poppers are ready to be devoured. Serve these delish balls on a platter with some spicy ketchup. It also tastes good with some cheese dip.

Aloo Bonda

Ingredients

For Potato Filling
Boiled Potato – 5 nos
Mustard seeds – 1 Tsp
Cumin seeds – 1 Tsp
Onion – 1 no. chopped
Green chili – 3 nos chopped
Chopped Ginger
Turmeric powder – 1/4 Tsp
Coriander leaves
Oil
Salt to taste

For Batter
Besan/Gram flour – 1 cup
Rice flour – 1 Tbsp
Chili powder – 1 Tsp
Turmeric powder – 1/4 Tsp
Salt to taste
Water
Oil for frying

Method

1. In a pan, heat some oil and add mustard seeds, cumin seeds, onions, green chilies, and ginger
2. Saute the onions and add turmeric powder and salt
3. Add the boiled and mashed potatoes and coriander leaves
4. Mix well and let it cool
5. To make the batter, in a bowl add besan/ gram flour, rice flour, salt, chili powder, turmeric powder
6. Add enough and mix it to get a thick batter
7. Now take the aloo masala and roll it into balls
8. Dip the rolled aloo masala balls in the batter
9. Heat some oil for deep frying and start frying the bondas
10. Take the bondas out after they have turned into a golden brown color.
11. Serve the aloo bondas hot, with some chutney or sambar

Popcorn Cauliflower

Ingredients

Cauliflower Pieces
Bread Crumbs
Oil

For Batter
Yogurt – 1/4 Cup
Mixed Herbs – 1 Tsp
Maida / All Purpose Flour – 3 Tsp
Hot sauce – 2 Tsp
Pepper
Salt

Method

1. Firstly, cut the cauliflower into small florets
2. Now blanch the cauliflower florets in hot water for 2 minutes
3. Strain the cauliflower and keep it aside
4. Now, to make the batter, take a bowl and add yogurt, salt, mixed herbs, pepper, all purpose flour and hot sauce
5. Mix the batter evenly till you get a uniform thin batter
6. Take the blanched cauliflower florets and dip it in the batter and roll it in the bread crumbs
7. Heat a pan with oil
8. Once the oil is hot, slowly add in the dipped and coated cauliflower florets into the oil
9. Fry it till they are golden brown in color
10. Your hot and crispy Popcorn cauliflower is ready to be served.
11. You can serve this with any dip on the side or can be had by itself

#PopcornCauliflower #PaneerPoppers #AlooBonda

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