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2 cups (250g) chickpea flour (sold in Indian shops under the name besan or gram flour) 3 cups (750ml) water 1 rounded teaspoon salt 3 tablespoons chopped fresh rosemary olive or vegetable oil for frying lemon juice and freshly-ground black pepper, for serving

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Panelle, Roof Optional

travelerslunchbox.com

Samosa Tokri Chat

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Samosa Tokri Chat

dipsdiner.com

from by Tarla Dalal

Paalak Methi Na Muthia ( Gujarati

I’d say, “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession and serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the dumplings, but it is definitely worth the while.

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Pinned from

tarladalal.com

Gujarati Methi Dhebra Recipe Bajra flour- 250 grams(2 cup) Wheat flour - 175 grams (1.5 cup) Suji(semolina) - 100 grams ( 3/4 cup) Cornflour - 50 grams (1/3 cup) Green Methi leaves - 2 cup Til(sesame seeds) - 1 tbsp Jeera(cumin) - 1/2 tsp Sour curd - 200 grams (1 cup) Gur(jaggery) - 1 tsp Salt - add to taste (1 tsp) Green chilli - 2 Ginger- 1 inch long piece Red chilli powder - less than 1/4 tsp Turmeric powder - less than 1/4 tsp Oil - to fry Dhebra

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Gujarati Methi Dhebra Recipe

nishamadhulika.com

Aloo Matar ki Potli - Whisk Affair

whiskaffair.com

from foodviva.com

Bread Cutlet

Bread Cutlet with Mixed Vegetables - Kids Food Special - Step by Step Photo Recipe Indian style shallow fried bread cutlet (in less oil) can be served with tomato ketchup and grated cheese in party or as evening snack to kids.

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Bread Cutlet Recipe - Hearty Indian Snack, Starter and Appetizer

foodviva.com

Pinned from

vegetarianindianrecipes.com

Recipe for how to make pudiney ke namak paare at home. Best Namak Para recipe ever. A must make tea time snack for monsoon/winters.

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Pudiney Ke Namak Paare | Recipe | Cubes N Juliennes

cubesnjuliennes.com

from by Tarla Dalal

Bikaneri Bhujia

Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.

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Bikaneri Bhujia recipe | by Tarla Dalal | Tarladalal.com | #3860

tarladalal.com

rabbit food rocks: Zucchini Handvo (Savory Squash Cakes)

rabbitfoodrocks.blogspot.com