Category: Indian Snacks

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! πŸ˜›πŸ˜›
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal ChutneyΒ and Maska MathrisΒ here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request πŸ’“ who usually avoids fried food.


But he loves snacking on spicy stuff…so I keep my Appe pan very handy. You can try my Sabudana Wadas ..they turned out so well even though they aren’t deep fried 😊

Anyways, coming to these Croquettes… They just happened on an impulse a couple days ago…had some boiled rice in my refrigerator begging me to use them. So decided to go ahead and make something for my hubby to have with his evening tea! Since he didn’t want an oily snack, I used my Appe pan…just a few drops of oil…and the result was awesome! Crispy and crunchy on the outside and perfectly moist inside! Some spicy dip on the side, with a cup of tea along with these croquettes…and my hubby thoroughly enjoyed them! 😁


And if you do not have any leftover rice, that’s fine too, make some fresh rice, drain all the water once it’s cooked and spread the rice on a plate to dry out for 15-20 mins! The end results are just as fabulous πŸ‘ŒπŸ‘Œ lets get started with the recipe… ☺️

Yield: 10-12 medium croquettes

Equipment: Appe pan (optional, you can deep fry), a mixing bowl, measuring cups / spoons, absorbent kitchen paper.


1 1/2 cup cooked rice

2 small boiled, peeled and mashed potatoes

1/4 cup roasted and crushed peanuts

2 tsp chopped green chillies

1 tbsp chopped coriander leaves

1 tsp lemon juice

salt to taste

a pinch of asafoetida (hing)

1 tbs ginger garlic paste

2 tbs rice flour (you can use cornflour or APF as well)

1/4 tsp chaat masala

oil as required


Mix all the ingredients mentioned above except the oil. Make sure the mixture is combined well. Keep this mixture in the refrigerator for 10-15 mins. Next, make croquettes of equal size. If your using the Appe pan, simply drop a croquettes in each indentation and a couple of drops of oil around them, cook well on the first side to get a deep brown colour. Then flip over to the other side and cook until you get an even colour. That’s it. Serve them piping hot!!

Alternatively, you can deep fry these croquettes…but I have kept things healthy. πŸ˜‰



Shreya πŸ’“

Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! πŸ¦πŸ˜‹ and easy to whip up for any occasion 😁 I don’t believe anyone has ever said ‘no’ to a cupcake πŸ’“

I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ 😚 😚 I know he meant my Nutella Filled Mocha CupcakesΒ but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon 😘 Besides, I remember he was so happy when I had made some Instant Doodh PedaΒ to welcome him home the last time he was travelling a few days ago!


Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe πŸ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple 😜 and completely approved by my hubby! Happy me! πŸ‘ πŸ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.


For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella πŸ˜€


For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well 😊

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some πŸ˜‰


Enjoy these…you’ll keep wanting more!


Shreya πŸ’—

Maska Mathri

Ask any North Indian and they’ll say they love ‘Mathri‘. And pair these with my Teekhi Lal Chutney and you’ll finish the lot in no time! 😜or some spicy ‘achaaar‘…I am salivating right now! Shame, we finished our batch just this afternoon…😬 


See, how crisp they look! Just so flaky, it actually disintegrates when you bite into it! And the butter just makes it that much more desirable  😬 an impromptu addition into the dough and I am so glad I did it. Instead of using ghee…I played around a bit and used melted butter along with some easy ingredients. They were ready in less than an hour 😚


Obviously, one can play around with so many flavours when it come to mathris. Whatever works for you can go into it! These are such good snacks, healthy and filling. My mom made these with some different flavours during Diwali and many other festivals, needless to say we enjoyed these crispy, crunchy golden beauties!!

Well, then, we’ll move on with the recipe.

Yield: 15-17 large Mathri

Equipment: a large wok, a slotted spatula, measuring cups/spoons, rolling pin, a fork, a rolling board, a mixing bowl, a microwave safe bowl.


2 cups APF (maida)

salt to taste

5 tbsp frozen butter (I used Amul butter)

1 tbsp refined oil (for the dough)

1 tsp cumin seeds

1 tsp chilly flakes

2 tbsp finely chopped coriander leaves

water to knead

oil to fry


Take the APFΒ in a mixing bowl. Set aside. In a microwave safe bowl, melt the butter careful not to burn it. (I heated the butter on high for about 12-15 secs). Next, add this melted butter to the APF and using your fingertips, rub the butter into the flour until the mixture resembles a breadcrumb like consistency. It will take about 8-10 mins to do that well.

Next, add all the other ingredients into the mixture except water and the oil to fry. Add salt very careful if you have used salted butter like me. Mix the dry ingredients well and using very little water, makes hard dough. Slightly harder than that of aΒ puri’s dough. Cover and set aside for 15mins.

Now, make 15-17 equal sized balls with the dough. Roll each one using the rolling pin, thickness being slightly more than that of aΒ puri. Prick each Mathri with the fork a few times to prevent them from puffing up while frying. Moving on, heat oil in the wok, once it’s hot enough, drop 2-3 mathris at a time and fry until they turn slightly golden on both sides. Drain on kitchen paper to absorb excess oil.

One can even bake them, instead of frying, line them in a greased baking tray. Brush some oil on top of each Mathri. Bake in a pre heated oven @ 180’C for 15-20 mins or until they turn golden brown on the top. Cool on Cooling rack for 15 mins before you serve them so that they crisp up. That’s it ! Enjoy them with your evening tea 😁


Happy Munching Folks!


Shreya πŸ’–

Lehsuni Pakode aur Teekhi Lal Chutney!

Baarish ka mausam aur garama Garam pakode!! Wow! Awesome combo. And for my ‘chai‘ loving hubby, a mug of steaming ginger tea!Β 

We woke up yesterday morning to the most beautiful climate…breezy, rainy and everything looked green. I looked at my hubby and I knew why he was smiling back at me! πŸ˜‰ I quickly freshened up and rushed into the kitchen. And 20 mins later … Taddaaaa! A platter full of my special ‘Lehsuni Pakode aur Teekhi Lal Chutney’.

I mean I did have the chutney ready already since the previous dayπŸ˜πŸ˜› saves time having this fiery dip on hand.


We enjoyed it too much…sitting in the balcony..enjoying the view and munching happily on these hot and crispy pakodis. So much so, I was asked to make a ‘round 2‘ by my ever dieting hubby!! 😘

Lehsuni‘ cos I love garlic…love them too much actually! And trust me, the flavour is to die for.. Well then let’s get on with the recipe.

Yield: serves 3-4

Equipment: a wok to fry, slotted spatula, a mixing bowl.


2 nos large potatoes finely sliced

2 nos medium onions finely sliced

1 nos small white radish finely sliced

10-12 large / 15-18 small cloves of garlic freshly minced

salt to taste

oil to fry

1 tsp red chilli pwd

1/2 tsp amchur pwd

1/2 tsp haldi pwd

1/2 tsp roasted cumin pwd

1 tbsp chopped green chillieS

2 tbsp coriander leaves finely chopped

6 tbsp besan ( chickpea flour )

1 tbsp rice flour

a pinch of hing (asafoetida)


Mix all the ingredients together except the oil to make a thick mixture so that the besan coats everything well but isn’t dripping at all. Heat enough oil in the wok, once it’s hot enough, start dropping a tbsp of the mixture into the hot oil and fry on medium heat. Once the pakodis turn a rich golden colour, take them out of the oil and drain on absorbent papers. That’s it! Serve them piping hot! πŸ˜‰πŸ˜›


Ingredients for the Teekhi Lal Chutney:

20-25 nos whole dry red chilly

20-25 nos garlic cloves

salt to taste

little water to grind

1/4 tsp cumin pwd

1/2 tsp vinegar


Soak the red chillies in some water for 30 mins. Drain the chillies and set aside. Peel the garlic cloves and chop them roughly. Grind everything together using little water to make a smooth paste. The chutney is done 😁 keeps well for 5-6 days in the refrigerator.


I am sure your gonna love these!!


Shreya πŸ’•

Crispy Sabudana Wadas in Appe Pan / Crispy Sago & Potato Croquettes in Aebelskiver Pan.

Its Spring time…which marks the beginning of Chaitri Navratris…when we Hindus worship Goddess Durga for 9 days while we fast. The 9th day signifies the end of the Navratris & it’s celebrated as Shri Ram Navmi.


So I thought I should start my fasts by making an all time favourite of mine. Something so easy, healthy and yummy!! Sabudana Wadas…or Sago & Potato Croquettes but I have chosen to make these in an Appe pan /Aebelskiver pan. Although these Wadas or Croquettes can easily be deep or shallow fried, I prefer them with as little oil as possible. Trust me, the taste won’t be compromised 😊 They are crispy on the outside and creamy and soft on the inside. Just as the deep fried ones would taste.


One can have these Wadas / Croquettes even when you aren’t fasting (yeah, I do that a lot) 😜 they can be excellent snacks for tea times too..or for a filling breakfast.


Let’s start with the recipe, it requires a bit of prior prepping..πŸ˜€

Yield: 15-17 small Wadas / Croquettes

Equipment: Appe / Aebelskiver pan, a mixing bowl, a couple spoons & forks.


1/2 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil as required


Wash the Sabudana / sago under running water till water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the Appe pan / Aebelskiver pan, add a few drops of oil in every indentation.. Make small balls with the batter and place in the pan. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with any dip / sauce of your choice. Since I was fasting, I had them with some plain curd and fruits. That simple!! 😘😘


Happy fasting everyone!


Shreya 😊

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option πŸ˜€ My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…πŸ˜‰

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan πŸ˜‰ with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! πŸ‘ŒπŸ˜‹ 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed πŸ’–

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You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

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Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely


Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! VoilΓ ! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!


Shreya 😊

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