Bada Savory Indian Snack Recipes

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.

Steps:

• Beat eggs, cream of wheat and ghee well together.
• Add milk and elachi and beat again.
• Add flour and baking powder and mix to form soft jamun dough.
• Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
• Dip in syrup. Sprinkle colour.
• The Syrup:.
• Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.

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.