Bada Savory Indian Snack Recipes
BADA - SAVORY INDIAN SNACK
A very popular snack sold in street stalls in India. You can substitute 1 cup of chana dal in place of the 1 cup total of urad and moong dals. I haven't made this yet - yield is rough estimate. Time estimate does not include soaking dal. Can be made vegan by using vegetable oil.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Soak 1/2 cup urad dal and 1/2 cup moong dal in a large bowl of water for 2-3 hours. Drain excess water, and grind to a smooth paste in a food processor.
- Add hing/asafetida, salt, green chilies, coriander leaves, ginger and baking soda. This should be a nice thick batter.
- In hot ghee or oil, shape batter into doughnut-like shapes with a hole in the center and fry the bada in batches on both sides until golden brown. Drain on paper towels.
- Serve with a fresh chutney such as coriander.
Nutrition Facts : Calories 120, Fat 0.4, SaturatedFat 0.1, Sodium 249.3, Carbohydrate 20.9, Fiber 10, Sugar 1.4, Protein 8.6
RAGDA PATTIES ( INDIAN SNACK )
A popular Indian snack sold on roadsides. It looks like a long recipe because I have included the recipes for two chutneys. Usually, we have those on hand. These chutneys are also available in Indian grocery stores.
Provided by Sana7149
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 37
Steps:
- Method for Ragda:.
- Wash and pressure cook peas in water till well done. (If you dont have a pressure cooker, boil them in a sauce pan).
- Cool 3 tablespoons peas for blend.
- Blend together cooled peas, green chillies, mint, coriander
- Heat oil, add paste. Fry for a minute.
- Add dry masalas, fry further 2-3 minutes.
- Add peas, water and bring to boil.
- Simmer for 7-8 minutes till gravy thickens.
- Method for Patties:.
- Mix all ingredients well with hand.
- Knead lightly.
- With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
- Roast few at a time on a greased hot griddle.
- Turn once to roast other side, making them crisp and golden brown. Keep aside.
- Method for Tamarind Chutney.
- Wash the tamarind clean.
- Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
- Soak for a few minutes. Put to boil for about 7-8 minutes.
- Cool to room temperature. Blend in a mixer till smooth.
- Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon
- thinly.
- Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
- Shelf life of about a month in the refrigerator.
- Method Green Chutney.
- Grind all the ingredients with a little water.
- To Serve:.
- Green chutney, Tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt.
- Place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it.
- Sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt.
- Sprinkle cumin, salt to taste.
- Garnish with cilantro and chopped onion. Serve hot.
Nutrition Facts : Calories 744.5, Fat 9.8, SaturatedFat 2.1, Sodium 750.5, Carbohydrate 159.5, Fiber 12.7, Sugar 80.6, Protein 16.3
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