Andhra Vegetarian Dishes - Snacks

Andhra Vegetarian snacks, indian food, snacks, carrot bajji, mirchi bajji, vamaku bajji, curry leaves pakodi, 

Carrot Bajji:

Ingredients:

Carrots – 2

Carrot Bajji

Besan Flour – 2 cups

Rice Flour – 1 cup

Baking Soda – ¼ tea spoon

Salt to taste

Oil to deep fry

Pudina leaves – 1 cup

Chopped Coriander leaves – 1 cup

Green Chillies – 4

Procedure:

1. Peel carrots and cut into round shape.
2. Mix Besan, Rice flour, baking soda and salt with water like a dosa paste.
3. Grind pudina, coriander and green chillies then add it to the mixture.
4. Heat oil in a pan.
5. Take carrot one by one, drown it in the mixture and fry them till they become brown.
6. Hot Carrot bajji is ready to eat.

Mirchi Bajji:

Ingredients:

bajji Green chillies(big size) – 10

Mirchi Bajji

baking soda – ½ teaspoon

gram Flour(Besan) – 3 cups

salt to taste

chilli powder – ½ tea spoon
Oil to deep fry

For first stuffing:

Tamarind Paste – 3 tea spoons

Cumin Seeds(Jeera) – ½ tea spoon

Gram Flour(Besan) – 3 teaspoons

Salt to taste

For Second Stuffing:

Onions – cut them into small pieces 1 cup

Lemon juice – 1 table spoon

Salt to taste

Pinch of red chilli powder

Tomato – cut into small pieces – 1 table spoon

Procedure:

1. Mix all the ingredients for first stuffing and keep it aside.
2. Mix all ingredients for second stuffing and keep it aside.
3. Wash green chillies and dry them. Cut them in the middle, remove seeds then add first     stuffing mixture into it and keep it aside.
4. Mix baking soda, salt, red chilly powder in besan powder with water.
5. Add one by one stuffed mirchi in besan mixture and deep fry them in oil.
6. Remove them and keep it in bloating paper for 2 minutes.
7. Now cut each bajji in the middle and add second stuffing mixture to it and serve hot.

Vamaku Bajji:

Ingredients:

Gram Flour(Besan) – ¼ kg

Vamaku Bajji

Rice flour – 3 tablespoons

Baking soda – ¼ teaspoon

Vamu aakulu – 20

Vamu Powder – 1 teaspoon

Salt to taste

Chilli powder – 1 teaspoon

Oil to deep fry.

Procedure:

1. Wash Vamu leaves and keep it aside.
2. Mix rice flour, baking soda, salt, chilly powder, vamu powder, gram flour with water like a bajji paste.
3. Take one by one vamu leave, roll it in the batter and fry it in oil.
4. Vamaku bajji is ready.

Curry Leaves Pakodi:

Ingredients:

Gram Flour(Besan): 2 cups

Curry Leaves Pakodi

chilli powder – 2 teaspoons

Jeera Powder – ½ teaspoon

Salt to taste

Sliced Onions  - 1 cup

Curry leaves – 2 cups

Chopped coriander leaves – 1 cup

Oil to deep fry

Procedure:

1. Mix salt, red chilly powder, jeera powder, onions, coriander leaves, curry leaves to besan flour with water like a pakodi paste.
2. Deep fry it and serve hot.

Golden Rings with maida:

Ingredients:
Maida - 200gms

Golden Rings with Maida

Rice Flour - 3 table spoons
Grated carrot - 1 cup
Milk - 200 ml
Ghee - 3 teaspoons
Jeera - 1 teaspoon
Til(Nuvvulu) - 1 teaspoon
Salt to taste
Oil to deep fry

Procedure:

1. Keep maida in a neat cloth, tie it, keep it in a bowl and boil it in pressure cooker till 1 whistle comes.
2. Remove it from the cloth, make it powder by doing it with hands and keep it aside.
3. Boil grated carrot, make it a paste and keep it aside.
4. Add maida, carrot, rice flour, milk, ghee, jeera, til, salt with required water to make a chapathi paste.
5. Keep this mixture in murukula gottam and make round rings, dry it for 15 minutes.
6. Heat oil in a pan, fry these rings till they turn into brown color.
7. Golden rings are ready to eat.

Vegetable Bonda:

Ingredients:

Onions - 2

Bonda with mashed Potato

Potato - 4
Carrot - 3
Peas - 1/2 cup
Green chillies - 5
Lemon Juice - 1 teaspoon
Gram Flour(Besan) - 1 cup
Mustard seeds - 1/2 tsp

A pinch of turmeric

Baking powder - 1/2 tsp

1/4-inch piece of ginger

Coriander leaves - 3 tsp

Salt to taste

Oil to deep fry.

Procedure:

1. Boil Potatoes. Mix potato and 1/2 tsp salt with 1 cup of hot water.
2. Finely chop ginger, chillies, coriander, leaves and onion.
3. Heat oil(2 tsp) and add mustard seeds.
4. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric powder, salt and cook on low flame for 10 minutes.
5. Add mashed potato and fry for 5 minutes.
6. Remove from heat, add lemon juice and let it cool.

For Batter:

1. Combine gram flour 3 tsp oil, 3/4 cup water, 1/2 tsp salt, baking powder and mix thoroughly.
2. After the batter is prepared, make small balls out of the filling, and roll them in the batter.
3. Fry them in heat oil.
4. Bonda is ready to eat.

Dahi Vada:

Ingredients:

Split black gram(Urad dal) - 1 cup

Dahi Vada

Cumin seeds(Jeera), Rai - 1 tsp

A pinch of Hing

Oil - 2 tsp
Green chillies - 4
Red chillies - 2

Yogurt - 3 cups

Cumin Powder(Jeera Powder) - 1 tsp

Chilli Powder - 1 tsp

Chopped Coriander leaves - 1 tbsp
Curry leaves - 1tbsp

Salt to taste

Procedure:

1. Wash black gram and soak it for 2 hours, grind it using required water to a smooth and fluffy paste
2. Heat oil in a pan. Shape the batter into small dumplings and slide them into hot oil to make the vadas. Cook these vadas till they turn into brown color.
3. Drain these vadas with a slotted spoon and soak them in a bowlful of hot water.
4. Place the yogurt in a deep bowl and whisk till smooth. Add 1/2 tsp salt and mix well.
5. Heat 1 tbsp oil, add cumin seeds, Rai, hing, green chillies, red chillies, curry leaves, add it to yogurt.
6. Squeeze the vadas gently between your palms to remove excess water
7. Add the vadas to the yogurt. Let them soak for 15-20 minutes before serving.
8. Garnish with cumin powder, coriander leaves.

Cabbage Cutlet:

Ingredients:

Grated Cabbage - 2 cups

Aloo - 2

Jeera - 1 tbsp

Rai(Avalu) - 1 tbsp

Cabbage Cutlet

Green chillies - 3

Coriander leaves - 1/2 cup

Til powder - 1 tbsp

Turmeric powder - 1/4 tsp

Shahjeera - 1 tbsp

Chat Masala - 1 tbsp

Salt to taste

Procedure:

1. Heat oil in a pan, add jeera, rai, green chillies, fry them.
2. Add grated cabbage, boil it for 5 minutes.
3. Now add boiled and smashed aloo, salt,til powder, shahjeera, chat masala, turmeric powder, coriander leaves and fry them for 2 minutes.
4. Apply oil to a pan, take balls of the above mixture, press it with hand to make cutlet, and do it on the other side also.
5. Cutlets are ready to eat.