Producer: Mehak Pal Editor: Sujata Singh
Tea time in India wander around some crispy, crunchy snacks to go with the hot cup of chai. Here are some vegetarian Maharashtrian snacks that can be paired with your evening cuppa.
Wash and stuff spinach leaves with spiced potatoes. Mix besan with some spices and water dip these stuffed spinach leaves and roll them. You can either steam or fry them.
This vadi is made with a mixture of gram flour, coriander leaves, and sesame seeds.
Batata vada consists of a mashed potato patty coated with chickpea flour, deep fried, and served piping hot with chutney.
Knead a dough of jowar flour, whole wheat flour, bajra flour, besan, and rice flour. Add ajwain, turmeric powder, red chilli powder, cumin powder, coriander powder, sesame seeds, and salt. Add chopped onions, coriander leaves, green chilli, and chopped ginger. Now, take a portion of the dough. Roll in your palms and flatten it on the muslin cloth. Make a hole in the center. Grease the tawa with oil, lift the muslin cloth, and place it with the thalipeeth side touching the tawa. Now, carefully peel the muslin. Cook it well.
Add sugar, water, and ghee to a pan and bring it to a boil to make sugar syrup. Add all-purpose flour, salt, cardamom powder, and semolina in a bowl. Once the sugar syrup cools down, add it to the bowl. Now, knead the dough. Divide the dough into 4 to 5 parts. Flatten these balls and roll. Now, use a pizza cutter or sharp knife to cut the rolled dough vertically into lines. Repeat the same horizontally. Now, deep fry these dough bites.