1. *Vegetable Pakoras:*
- In a mixing bowl, combine 1 cup of besan (gram flour), 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of chili powder, and salt to taste.
- Gradually add water and mix to form a thick batter.
- Slice vegetables like potatoes, onions, and cauliflower thinly.
- Dip the sliced vegetables into the batter, ensuring they are well coated.
- Heat oil in a deep pan for frying.
- Carefully drop the coated vegetables into the hot oil and fry until they turn golden brown and crispy.
- Remove from oil and place on paper towels to drain excess oil.
- Serve hot with green chutney or ketchup.
2. *Masala Puffed Rice (Masala Murmura):*
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add 1 finely chopped onion and sauté until translucent.
- Add 1 chopped tomato and 1-2 chopped green chilies. Cook until the tomatoes are soft.
- Add 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of chaat masala, and salt to taste. Mix well.
- Add 4 cups of puffed rice (murmura) to the pan and stir to coat the puffed rice with the masala mixture.
- Cook for 2-3 minutes, stirring continuously.
- Turn off the heat and squeeze the juice of half a lemon over the mixture.
- Garnish with chopped cilantro and serve immediately.
3. *Paneer Tikka:*
- In a bowl, mix 1 cup of yogurt with 1 tablespoon of lemon juice, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, and salt to taste.
- Cut 250g of paneer, 1 bell pepper, and 1 onion into cubes.
- Add the paneer cubes and vegetable cubes to the marinade and mix well to coat.
- Cover and refrigerate for at least 30 minutes.
- Thread the marinated paneer and vegetables onto skewers.
- Grill the skewers on a preheated grill or bake in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through.
- Serve hot with mint chutney and lemon wedges.
4. *Spicy Corn Chaat:*
- In a large mixing bowl, combine 2 cups of boiled corn kernels, 1 finely chopped onion, 1 chopped tomato, 1-2 chopped green chilies, and chopped cilantro.
- Add 1 teaspoon of chaat masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of red chili powder, salt to taste, and the juice of one lemon. Mix well.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with additional cilantro if desired.
5. *Aloo Tikki (Potato Cutlets):*
- Boil 4 medium-sized potatoes until they are soft. Peel and mash them in a mixing bowl.
- Add 1 teaspoon of garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and salt to taste to the mashed potatoes. Mix well.
- Divide the mixture into equal portions and shape them into small round patties.
- Coat each patty with bread crumbs.
- Heat oil in a pan over medium heat for shallow frying.
- Carefully place the patties in the hot oil and fry until golden brown on both sides.
- Remove from the pan and place on paper towels to drain excess oil.
- Serve hot with mint chutney or tamarind chutney.
Enjoy preparing and indulging in these delicious vegetarian Indian snacks!
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