Jada Mathiya/Math Poori

While growing up I had rarely seen my mom buying readymade snacks.  I got my first lesson of importance of homemade stuff from her. And I wish to continue the same with my kids. My little girl always wants to munch on something in between the meals. And I always have both healthy and fried snacks available.

These mathiya are quite popular among Gujaratis, at least in my household. they were must haves while traveling. Being thicker and smaller in size, they are quick and easy alternative of traditional Mathiya.

Makes approx. 60 pc
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cup math flour + 1 tbsp for dusting
2/3 cup whole wheat flour
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds
1 tsp sesame seeds
2 tsp oil
2 tsp sugar
1/4 tsp soda
A big pinch of asafetida
Salt
Oil for frying

Procedure
1. Mix sugar and soda in 1/2 cup of water.  Heat it up till sugar dissolves. Let it cool down
2. Meanwhile, in a big mixing bowl sieve both the flours. Add all spices and knead a hard dough using sugar water. Add more water as needed
3. Divide dough in equal portion and roll thick poori
4. I prefer resting them at room temperature for couple of hours.  That way they consume less oil while frying. But you can also fry them immediately
5. Fry on both sides on medium-high flame until golden brown
6. Once they cool down store in air tight container. They stay good for couple of weeks

Methi Sakkarpara

Here I am with another Gujarati Snacks. Sakkarparas are diagonal shaped crunchy bites which are either sweet or spicy. I already have Methi Pooris and this recipe is somewhat similar except little changes in types and/or quantity of flours.

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients

1 cup whole wheat flour

1/3 cup kasoori methi (Dried fenugreek leaves)

2 tsp rice flour

2 tsp gram flour

2 tsp millet flour

2 tsp oil

1 tsp sesame seeds

1/2 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp sugar

2 tsp yogurt

Salt

Oil for frying

Procedure

1. Mix all flours and sieve with oil

2. Add kasoori methi, spices, yogurt and knead a hard dough

3. Divide dough into balls and roll them into thin sheets

4. Let these sheets dry uncovered at room temperature for 1 to 1.5 hour

5, Cut them into small diagonal shape and deep fry on both sides until crispy and golden brown

6. Store in a tight container. They stay good for at least 3 weeks

Sev/ સેવ

During my teenage days, I was never much into spending time in the kitchen let alone cooking. But there were certain dishes which I would want homemade with particular taste. And this snack is one among them. However hard I tried, I could never develop taste bud for store bought pack. Before I started learning cooking even regular simple menu, I had made up my mind that I had to know how to prepare this one. It asks for few simple ingredients, but I could never make proper dough in one shot. It was always trial and error process and I got more irritated with mess created after such trial and error than the actual making process. Anyway, today I started very patiently and in the vey fist attempt, I had it right!!

Makes about 2 LB (About 14-15 batches)

Preparation Time: 15 Minute

Cooking Time: 30 minute

Ingredients

3 and ¼ cup gram flour/besan

3 tbsp oil

¼ tsp asafetida

½ tsp red chili powder

1 tsp white chili powder

¼ tsp black salt

Salt

Oil for frying

Procedure

1. In a large bowl mix oil and ¾ cup water and whisk thoroughly

2. Add all dry spices and mix well

3. Now add flour and blend completely

4. Now brush oil inside the machine and close the lead tightly

5. Heat oil in frying pan and deep fry Sev on medium-high flame until light pink and crispy

6. Once cool down store in a tight container

Salad Crackers II

Be it brunch, evening snack or a side dish, I have always loved these little bites. I have experimented with different types of crackers and literally bizarre toppings, but not all of them are worth putting on the blog ;). Lately I made them as an appetizer with full course dinner and both of us were so hungry that none of us has patience or energy to take a picture!! So photo will be uploaded sometime soon (when I’ll make them again), but till then enjoy the recipe.

Makes 20 crackers

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup finely chopped salad veggies of your choice (I used tomato, onion, scallion, red pepper, jalapeno and zucchini)

1 tbsp pasta sauce

1 tbsp parmesan cheese

20 pc topping crackers

Salt and pepper

Procedure

1. Finely chop all veggies, add pasta sauce, cheese, salt and pepper

2. Top crackers with this mixture and serve immediately

Methi Poori

Here I am with another tea time snacks recipe. These crispy little bites with a hint of bitter taste are just irresistible. I made them using fresh methi but alternatively kasoori methi can also be used.

Makes 40-45 Pooris

Preparation Time: 45 Minute

Cooking Time: 30 Minute

Ingredients

1.5 cup whole wheat flour

1/4 cup gram flour

1/3 cup plain flour

1.5 cup fresh methi leaves (Use ¾ cup if using kasoori methi)

1 tsp oil

1 tsp turmeric powder

1 tsp red chili powder

½ tsp ajwain, coarsely crushed

½ tsp cumin seeds, coarsely crushed

Salt

Oil for deep frying

Procedure

1. In a large bowl, mix all three flours, salt and sieve with oil

2. Mix remaining spices and methi leaves and knead hard dough

3. If you are using fresh methi, dough tends to soften down. So roll poors right away

4. Let pooris dry down uncovered at room temperature for couple of hours

5. Heat oil in a pan, gently prick pooris with fork and deep fry them on both sides until golden brown

6. Once cool down, store them in a tight container. They stay good for at least 4-5 weeks

ખારી પૂરી

This is one of our favorite snacks. I used to make it quite often when HE had long commutes, so he can have it while driving. At my mom’s place, this is available virtually round the year. With tea/coffee, pickle/chutney or just by itself, these puris are all time preferred snacks. It is also known as તીખી પૂરી/ મસાલા પૂરી, but it’s one and the same. These puris are quite filling, easy to make (For me very easy since now I have electric tortilla maker) and healthy. Though they are deep fried, still considered healthy due to the fact that they are made using whole wheat flour and do not absorb much oil.

Makes about 35 puris

Preparation Time: 45 Minute

Cooking Time: 30 Minute

Ingredients

1.5 cup whole wheat chapatti flour

1 tbsp gram flour (besan)

1 tbsp coarse soji flour

½ tsp turmeric powder

½ tsp red chili powder

½ tsp cumin seeds, coarsely crushed

½ tsp ajwain seeds, coarsely crushed

1.5 tsp oil

Salt

Oil for frying

Procedure

1. In a large bowl, mix all three flours and sieve with oil

2. Now add all dry spices and kneed a hard dough like ભાખરી(Harder dough = crispier puris)

3. Divide dough into small balls and roll them into puris

4. Spread these puris on a plastic sheet so they do not touch each other. Let them dry uncovered at room temperature for 1-2 hours. Reason is, dry puris absorb very little oil while frying

5. Heat oil in a pan, gently prick puris using knife/fork and deep fry them on both the side until golden brown

6. Let them cool down for a while and store them in a tight container

They stay good for at least 2-3 weeks.

ચકરી

Here I am with another typical Gujarati snacks - ચકરી. It comes with several variations, but we just love the simplest version, the one made with whole wheat flour. When I was teenager, mom used to teach me how to make ચકરી using machine. With practice, I could use machine efficiently though I had never tried to make the dough. During this Diwali, I asked HIM what should I make in snacks category and he told me to make just this one item! And when you have please someone by just one dish, you have to be careful ;)

Make 50-60 small pieces

Preparation Time: 30 Minute

Cooking Time: 1 hour

Ingredients

2.5 cup whole wheat chapatti flour

1 tsp turmeric powder

1 tsp red chili powder

1 tsp sesame seeds

1 tsp ajwain

1 tsp fennel seeds

Salt per taste

Oil for frying

Procedure

1. Wrap flour in cloth and pressure cook it for about 12-15 minute (4 whistles)

2. Coarsely crush ajwain and fennel seeds

3. Once pressure cooker cools down, take the flour out and mash it so it does not have any lumps

4. Add all dry spices and make soft dough

5. Put the dough in machine and make ચકરી preferably on damp cloth. If it breaks, add little water to dough

6. Deep fry immediately them until golden brown

P.S. Dough can also be made using sour cream.

Farsi Puri

These puris are healthy, quite filling and quite easy to make. Though I have been making these puris quite often, I was never completely satisfied. And yeah, yesterday I found out the mistake. So far I was using coarse rava and maida to make the dough. But now I know, I should use only rava-coarse and fine rava combination.

Make about 30 puris
Preparation Time: 10 minute
Cooking Time: 45 minute

Ingredients
¼ cup coarse rava (soji)
½ cup fine rava
1 tsp coarsely grated pepper
1 tsp coarsely grated cumin seeds
2 tbsp ghee
Salt
Oil for frying

Procedure
1. Mix above all ingredients and sieve it thoroughly
2. With warm water, knead dough, like puri
3. Divide it into small balls and roll puris
4. Let these puris dry for about 30-40 minutes (So they consume less oil while frying)
5. Deep fry until golden brown

Salad Crackers

We both are fond of side dishes than the main course. Though we will have full menu, dal-rice-sabzi-roti, we would need something as an accompaniment like salad, raita, farsan, sweet-anything, leftover, very little quantity will be absolutely fine. Last Saturday, could not think of anything in this category and hence was feeling bad since HE was fasting and I wanted to prepare an extensive menu. I had everything to make a nice salad, but we were kind of bored with it. So I came up with this last minute fix.

Makes 25 crackers
Preparation Time: 15 Minute
Cooking Time: NIL

Ingredients
25 pc topping crackers
1 carrot
1 zucchini
1 tomato
1tsp olive oil
1 tsp grated cheese
1 tsp fresh parsley (optional)
Salt and pepper

Procedure
1. Finely chop carrot, tomato and zucchini
2. Add olive oil, parsley, cheese, salt and pepper
3. When ready to serve, top crackers and serve immediately

Pudina (Mint) Puri

Nowadays, HE has to commute quite a lot, though he is not extremely busy at work, so outcome? In addition to regular lunch and fruit, I have to give him some snacks everyday, which is healthy, easy to carry and also, easy to eat while driving. Due to ‘healthy’ criteria, store bought packets are out and I am also not much fond of it. We both like different kinds of ‘puris’ preferably made of wheat flour, since it’s good for health and also consumes less oil compared to plain flour. I experiment quite a bit in this area and here is my version of Mint Puris..

Makes about 40 puris
Preparation Time: 10 Minute
Cooking Time: 45 Minute

Ingredients
2-cup wheat flour
1 tbsp gram flour
1 tbsp plain flour
1 tsp cumin seeds – coarsely crushed
1 tsp pepper – coarsely crushed
2 tsp lemon juice
3 tbsp pudina – finely chopped (I used dried one straight from my home garden, fresh will be even better)
½ tsp turmeric powder
½ tsp red chili powder
2 tsp oil
Salt
Oil for frying

Procedure
1. Mix above all ingredients and make nice firm dough
2. Divide dough in equal balls and roll puris
3. Let them get dried for about an hour at room temperature
4. Fry until they are crisp golden brown