Aloo Paneer Bonda Recipe - Potato Paneer bonda - Snacks Recipes

I usually make aloo bonda/potato bonda at home. Recently when I was looking for some snacks recipes in my hand written cook book, I came across this aloo paneer bonda recipe shared by Mrs. Revathy Shanmugam mam in a cookery show. I made some changes in the actual recipe and tried this for my guests. They loved it a lot. Does any kid say no to a snacks with paneer and potato combo??.

Yeah, this potato paneer bonda recipe was a super hit among the kids and elders as well. Try this recipe for your kids in this evening when they are back from school.They would ask you more. It’s a good tea time snack. It can be relished with tomato sauce. You can make many variations in this recipe as per your wish. So let me share my recipe of making aloo paneer bonda recipe.

Don’t forget to check out my daughter’s favorite Instant mangalore bonda recipe, besan flour bonda & Onion bajji recipe.

Aloo paneer bonda recipe

Aloo Paneer Bonda Recipe - Kids friendly evening snacks

Cuisine: Indian

Category: Snacks

Serves: 12

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

For masala 1 cup = 250 ml Grated paneer - 1 cup Boiled potato - 2 nos ( medium size) Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger&garlic paste - 1/4 tsp Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp Coriander leaves - to garnish Lemon juice - few drops Salt - as needed For bonda batter Besan flour - 1/2 cup Rice flour - 3 tbsp Cooking soda - 1/8 tsp Red chilli powder - 1/2 tsp Ginger & Garlic paste - 1/2 tsp Salt - as needed Water - 1/2 cup + 2 tbsp more if needed  Cooking oil - to deep fry

HOW TO MAKE ALOO PANEER BONDA - METHOD

Pressure cook the potatoes and peel the skin. Mash it well. Set aside. Grate paneer. Chop the onions finely. Heat oil in a pan and splutter cumin seeds. Add the onions and saute till transparent. Add g&g paste and saute till raw smell goes off. Now add the red chilli powder, turmeric powder, garam masala powder. Add the grated paneer, mashed potato and mix well. No need to add water. Mix well so that masala is coated well. Lastly add the lemon juice and coriander leaves. Now allow the masala to cool down and make balls of small lemon size. For making bonda batter take the besan, rice flour, red chilli powder, g&g paste, salt, cooking soda and mix well. Add water to make a thick batter. The consistency of batter should not be too thick or too thin. It should fall like a thick ribbon. I used 1/2 cup + 2 tbsp water. Take this as an approx measure. Heat oil to deep fry. Check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil temperature is right. Now take a dough ball and dip in the bonda batter. Drop it in the oil immediately. Drop 3-4 balls in one batch. Cook until golden brown by turning the bonda whenever needed. Keep the flame medium. Drain the bonda in a tissue paper. Serve with coconut chutney or tomato sauce ! Enjoy !

Note

Do not add more rice flour. Usually besan and rice flour should be added in the ratio of 3:1 to get a thick coating. But here I used little more rice flour to maintain crispiness. You can follow the same batter recipe for making bajii too. Replace ginger&garlic paste with hing. Potato is used as a binding agent for the dough. You can skip adding potatoes and use little corn flour and maida to make the tight dough.

Try this kids friendly evening snack for your daughter and son after they are back from school. Enjoy your tea time !

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Stuffed Chilli Bajji Recipe/Andhra Mirapakaya Bajji - Mirchi Bajji Recipe

I usually make Chilli bajji / Milagai bajji / Mirchi bajji without any stuffing. Recently when I was talking with my friend Shalini, she told me about this Andhra style chilli bajji with a spicy stuffing. In Telugu, they call it as “Mirapakaya bajji”. The moment she told about this recipe, I started drooling and felt like tasting it right away. Without any delay, I bought the bajji milagai on the same day and made it for our evening tea time snacks. 

By getting an idea from Shalini, I googled some Andhra style stuffed chilli bajji recipes with tamarind, roasted gram dal or roatsed peanuts. I watched few you tube videos for the stuffing part. But I followed my usual bajji batter recipe for the outer cover. I was completely happy and satisfied with the outcome.

You can use either homemade bajji mix as I did or store bought instant bajji/bonda mix. What more to pen down, spicy stuffed chilli bajji along with hot ginger tea tasted divine for us. Friends, do try this chilli bajji in this weekend and share your feedback with me. Serve hot hot bajji topped with finely chopped onions and coriander leaves drizzled with lemon juice. I am sure your family will enjoy it to the core. Lets see how to prepare this spicy, hot Andhra style stuffed mirchi bajji recipe with stepwise pictures.

Andhra Mirapakaya bajji recipe / Mirchi bajji

Andhra style mirchi bajji recipe for evening tea time !

Cuisine: Indian

Category: Snacks

Yields: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Long Chilli / Bajji milagai - 5 nos Oil - to deep fry For the stuffing Fried gram dal/Pottukadalai OR roasted peanuts - 1/2 cup Red chilli powder - 1.5 tsp Ajwain/Omam- 1/2 tsp Cumin powder - 1/4 tsp Hing - 1/8 tsp Chat masala powder - 1/2 tsp Tamarind - small gooseberry size Salt & water - as needed For the bajji batter Besan flour - 1 cup Rice flour - 1/3 cup Cooking soda / Baking soda - 1/8 tsp Red chilli powder - 1 tsp Food color - a pinch ( optional) Hing - 3 pinches Omam/Ajwain - 1/2 tsp Salt & water - as needed

METHOD - HOW TO MAKE ANDHRA MIRCHI BAJJI

To make Andhra michi bajji, take all the ingredients given under “for stuffing” and grind them to a paste. Check for taste and add more chilli powder if  you need. Wash and cut the chillies into two vertically. Remove the seeds partially or completely based on the spiciness you need. Keep it aside. Stuff the chilli as you like and arrange in a plate. In a wide bowl,take the flours, baking soda, salt and mix well to a paste adding little water. Now add more water and bring it to dosa batter consistency. Make sure there are no lumps in the bajji batter. The chilli should be well coated with the batter. So make the batter slightly thick. Too thick batter gives you hard bajji and too thin batter makes tails in the bajji. So consistency of batter is very important. Now take a stuffed chilli and dip in the batter. Heat oil to deep fry. To check the heat of oil, put a pinch of batter and if it rises immediately, batter is just right.simmer the flame and drop the chilli coated with bajji batter by holding its stem. Deep fry both the sides till golden brown and crispy. Enjoy eating hot with tea/coffee ! Chop the onions & coriander leaves finely. Sprinkle some salt and add few drops of lemon juice. Mix well. Sprinkle them on top & serve the bajji. You don’t need any chutney or side dish for this. But kids may like it with tomato sauce. So serve accordingly !

Note

The consistency of batter is very important.To check the right consistency, just dip your finger in batter. If its coated well, the consistency is correct. If the batter is too thin, finger won’t be coated completely. In that case, add some besan and rice flour to adjust the consistency. Check for salt and proceed. For variations, you can powder & grind roasted peanuts and sesame seeds instead of gram dal. Adding ajwain to the bajji batter helps for easy digestion. So do not avoid it. If you don’t have ajwain in hand, use jeera/cumin seeds.

Enjoy this hot, Andhra mirapakaya bajji with your evening tea/coffee ! 

A sip of tea and a bite of bajji is delish !!

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BABY CORN MANCHURIAN RECIPE-BABY CORN RECIPES

Its been years i posted a manchurian recipe in my blog.In 2010, i shared vegetable manchurian gravy recipe.After that i couldn’t post any even though i keep making it very often in weekends.When we visit hotel/restaurant,most of the time we order gobi manchurian or baby corn manchurian for starter.Its our family favourite recipe.I like baby corn manchurian dry version too.I will try that & share here soon.But my daughter Raksha loves this gravy version more than the dry ones.So here we see how to make this crispy,kids favourite starter baby corn manchurian recipe with step by step pictures below.
Do check out my golden baby corn fry and Baby corn stir fry recipes !

Baby corn manchurian recipe

Baby corn manchurian recipe - Yummy starter recipe which kids would love it

Cuisine: Indian

Category: Starter

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To pressure cook for one whistle Baby corn - 10 nos Salt & water - as needed For batter Maida - 4 tbsp Corn flour - 2 tbsp Rice flour - 2 tbsp Red chilli powder - 1 tsp Ginger& Garlic paste - 1 tsp Cooking soda - a small pinch Salt & water - as needed Cooking oil - to deep fry For sauce Cooking oil - 1 tbsp Big onion - 1 no Capsicum - 1/2 no Spring onions – few ( chopped finely) Finely chopped ginger - 1 tsp Finely chopped garlic cloves - 5 nos Green chillies - 1 no ( finely chopped) Red chilli powder - 1/2 tsp - 1 tsp ( adjust as per ur spice level) Pepper powder –1/4 tsp Tomato sauce - 1 tbsp Soya sauce - 1/2 tsp Corn flour - 1 tsp (dissolve in 1/2 cup of water)

METHOD

Wash and chop the baby corn lengthwise of 2 inch size.The thin u chop,crispy it would be.Pressure cook it adding enough water & salt in high flame just for 1-2 whistle.Remove & drain the excess water.Squeeze it & set aside. In a wide bowl,mix all the ingredients given under “to batter”. Add water little by little and make a paste like batter.Add the cooked baby corn pieces.Mix well and marinate for minimum 15 minutes-30 minutes.Overnight marination in refrigerator is also fine.Make sure the batter is not thick like bajji batter.It should be slightly thin.( If u make it too thin,baby corn wont coat well.If u make it too thick,the outer cover will separate while u put in sauce.so add water carefully.) Deep fry now if u serve immediately.Else let it marinate & proceed to make sauce. Heat oil in a kadai to deep fry.Deep fry the marinated baby corn pieces turning now & then.Baby corn should be well coated with the batter.Drop them one at a time and deep fry in batches.( If u keep less oil for deep frying,baby corn would stick to the bottom of kadai.So keep enough oil.) Cook till turns crispy and golden brown.Remove in a tissue.If the pieces are sticked together,remove them and set aside. For making sauce,heat oil in a kadai.Saute finely chopped onions,Stem part of spring onions,capsicum,ginger,garlic & chilli pieces.Then add the red chilli powder,salt,pepper powder & saute for few seconds.Then add the tomato sauce and soya sauce.mix well.Dilute corn flour in 1/2 cup of water and add it to the mixture.Let it boil till the mixture thickens. Add deep fried baby corn to the cooked sauce.Mix well and switch on the flame.Mix well and then switch off the flame. Garnish with chopped spring onion pieces and serve hot with tomato sauce. Enjoy !

Note

If u want the baby corn to be crispy while serving,make the sauce first.Lastly deep fry the baby corn pieces & add it.Serve immediately.U can also follow this way to get crispy manchurian.ie deep fry the fried baby corn pieces again before adding to the sauce.It will be super crispy while eating. In restaurants they follow this method. You can skip adding corn flour water if u want a dry mixture. Adjust the quantity of red chilli powder as per your taste.If making for kids,make it less spicy.

Do check out my golden baby corn fry and Baby corn stir fry recipes !

Enjoy this yummy n delicious starter recipe with tomato sauce .I served my daughter with sauce & mosambi juice

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BABY CORN FRY(BABY CORN GOLDEN FRY RECIPE)-BABY CORN 65 RECIPE

I tasted this baby corn fry/baby corn 65 in a banquet. From then, I wanted to try it at home. Its a great starter recipe for lunch as well as dinner. Yesterday Raksha’s friends came home for lunch. So I prepared this fry along with veg fried rice, fruit custard and choco chip cookies.

 All the kids relished this fry with tomato sauce and there was not even a single piece left for us. It was very crispy, mildly spiced and the smell of masala was awesome. Everyone loved it. Do try this for your kids. U can make it as an evening snack too ! But one thing , you should eat it hot to enjoy its crispness and flavour!.

Crispy baby corn golden fry recipe

Crispy baby corn golden fries / baby corn 65 - Easy starter recipe

Cuisine: Indian

Category: Starter

Serves: 4

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

INGREDIENTS

To pressure cook Baby corn - 6 nos Salt & water - as needed For the batter All purpose flour - 2 tbsp Corn flour - 2 tbsp Rice flour - 1 tbsp Red chilli powder - 1/2-1 tsp Garam masala powder - 1/2 tsp Fennel seeds powder – 1/4 tsp(optional) Ginger-Garlic paste - 1 tsp Kasuri methi - a pinch Fresh Curd – 1 tbsp Salt - as needed To coat Bread crumbs - 1/2 cup

HOW TO MAKE BABY CORN 65 - METHOD

Peel the baby corn and pressure cook it adding required water and salt.cook in high flame for 3-4 whistles. Remove chop into roundels and set aside. In a bowl, take the chopped baby corn and add all the powders given above. Lastly add a tbsp of curd. Mix well. Add little water to coat the baby corn with masala like bajji batter. Make sure the coating is not too thin or thick. Let it marinate for an hour. After one hour, take the baby corn pieces, dip in bread crumbs well and deep fry in hot oil. While deep frying, do in medium flame and make sure you do not flip the baby corn as soon as you put in oil. Let it be in oil for a minute. Then flip the other side and cook for one more minute. After it turns golden brown, remove and drain in a tissue. Serve hot with tomato sauce !

Note

Instead of deep frying, you can shallow fry the pieces in dosa pan drizzling with oil. It will become a yummy low calorie snack. U can use lemon juice instead of curd. Bread crumbs are optional but it gives a crispy outer layer.

Enjoy this crispy baby corn golden fry dipping in tomato sauce. Tastes great !

Do check out my baby corn stir fry recipe with health benefits. 

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INSTANT KADALAI MAAVU BONDA RECIPE | TEA KADAI BONDA | TEA SHOP STYLE BESAN FLOUR BONDA

I love this instant bonda recipe which is fondly called as tea kadai bonda in Tamil nadu that is made of kadalai maavu ( Besan flour). Some people call it as medhu bonda. I wanted to try this tea shop style bonda recipe for long time. Nowadays Raksha asks me to prepare some snacks to munch after coming from school. So I keep searching and thinking about instant snacks recipes. I am trying to make it healthy too by adding vegetables. This besan flour bonda is a very easy and instant bonda recipe.

Usually bondas are made with leftover idli, dosa batter or urad dal, maida. But this version is with besan flour/kadalai maavu. Most of you would have seen these bondas in Tea stalls ( Tamil nadu tea kadai).

 An interesting thing is that it is also called as”South African chilli bites”. Usually I make this kind of bonda with leftover bajji / bondabatter by adding onions. It tastes great only when eaten hot hot ! Do try this recipe for your kids after they come from school. They’ll love it for sure ! U can also make it more healthy by adding vegetables and make it like vegetable bonda. Lets see how to make this instant bonda recipe with step by step pictures.

Instant bonda recipe

Instant bonda recipe with besan flour /Tea shop style bonda recipe

Cuisine: Indian

Category: Snacks

Serves:8

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1cup - 250ml

To make the batter Besan flour - 1/2 cup Rice flour - 1 tbsp Red chilli powder - 1/2  tsp Green chilli – 1 no (finely chopped) Big onion - 1 no (finely chopped) Curry leaves - few Asafetida / Hing - 1/8 tsp Coriander leaves - few Cooking soda - 1/8 tsp ( a big pinch) Salt and water - as needed Cooking oil - to deep fry

HOW TO MAKE INSTANT BONDA - METHOD

Mix all the ingredients given above except cooking oil. Add water to make a thick paste. No problem if it is slightly sticky. Heat oil, make balls from the batter and deep fry in batches till it turns golden brown. Drain in a tissue paper and serve hot hot. Else it may turn hard.

Note

U can reduce rice flour and try the same. It would be softer. For variations, you can add vegetables like grated carrot and peas.

Enjoy eating hot bonda with coffee/Tea !

TRIED and TASTED BY READERS

Our fellow blogger Sailaja Damodaran tried this recipe and shared this picture with me :)

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Chilli Bajji Recipe / Milagai Bajji - Molaga Bajji Recipe

Chilli bajji/Molaga bajji in Tamil, Mirchi bajji in Hindi is an yummy snack recipe/ street food which most of us have tasted in exhibition, beach. Long chilli is used to make this bajji. It is also called as bajji milagai/ ooty milagai. Nowadays people make bajji with kudai milagai / Green Capscium too. Recently when I visited my in-laws place, my MIL made this milagai bajji for us. We loved it a lot. Last week I tried the same in my kitchen.We all enjoyed this bajji with hot tea ! It tasted great for this cold weather. Do check out my onion bajji recipe if interested.Friends, I am closing this year with this hot chilli bajji/ Milagai bajji post.

I will meet you all in 2014 with some interesting and easy recipes.Wish you all  a very happy new year.May this new year be filled with happiness,joy and prosperity!!!

Chilli bajji

Chilli bajji/Milagai bajji recipe-yummy evening snack !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 250ml

To make batter Gram flour - 1/2 cup Rice flour - 1/4 cup Red chilli powder - 1/2 tsp Cumin seeds/jeera - 1 tsp Cooking soda / baking soda – 1/8 tsp Kesari color - 1 pinch Salt - as needed Water - 1/2 cup Bajji chilli – 3 - 5 nos Cooking oil - to deep fry

METHOD

Wash the chillies and slit it vertically.Remove the seeds and set aside. In a wide bowl, take the flours,red chilli powder,kesari color,salt , cooking soda and jeera.Mix well.Add the required water and mix well.I used 1/2 cup of water here.Adjust the quantity by keeping this as reference. The consistency of batter should be slightly thicker.It should coat the chillies well.If it is too watery,tails will form in bajji.If it is too thick,bajji will become hard. Heat oil in a kadai and put a drop of batter.If it raises immediately,oil temperature is right. Now coat the chillies in the batter and drop in oil immediately. Deep fry both the sides till golden.Remove,drain in a tissue and serve hot.

Note

U can use 1/3 cup of rice flour too if u want bajjis to be in softer side. If the chillies are too spicy,deep fry the chillies alone after discarding the seeds and then make bajji as mentioned above.U can also soak the chillies in buttermilk to reduce the spiciness. Adding Kesari color is optional.But it gives a  nice color as we get in bajji shops. U can add little idli,dosa batter instead of cooking soda.

Serve hot with tea and tomato sauce or coconut chutney

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