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Indian Snacks and/or Appetizers
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India has a myriad of Indian Snacks.  We have special snack stalls featuring over hundred snacks.  Many snacks are made of a combination of Indian Lentils, rice, nuts, dried fruits all spiced up for a taste that is addictive.

India has seasonal monsoons. Just like any other season, monsoons have conjured up their own cuisine.   Monsoon favorites include spicy and tongue teasing snacks - bhajiyas also called pakoras, bhel and warm spicy nuts and Masala Chai.    This is India's version of a Mc Donald or Burger King - or fast food - only Western fast food joints cannot beat the open air ambiance and the variety of tastes and competition between individual vendors. There are city wide frenzies to get to the stall/vendor in time or one would be left watching him pack, after the daily sell out.

Indian snacks could be classified in the following categories

1.  Spiced Nuts
Spicy cashew nuts
Here is a picture of plump cashews that we carry in our store.  These cashews have been spices with Indian spices resulting in an excellent snack.  They may be used for receptions and for parties.
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Peanuts Spicy. , 
Cashews with red chilies. , 
Cashews with Black Pepper , 

2.   Mini Meals made of Snacks like a Tapas

Hot Mix or Bhel Mix which make excellent 'hors d'oeuvres, they do not have an equivalent that I can think of in the Western world.  They are unique to the Indian culinary experience - and this snack will delight all.  They are delicious and mouth watering, and when combined with potato, tomatoes, cilantro, cucumbers and topped with cilantro and tamarind chutney - the snack is turned into a main meal.
Bhel Puri - For this recipe you will need the Hot Mix, tamarind chutney and cilantro chutney from our store
Click here for recipe for Bhel Puri
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Bhel Puri Bombay style
Coriander Chutney ,  Mint Chutney, 
Tamarind Chutney

3.  Indian Farsan or Namkeens or Indian Party Mix
a snack which is a cross between trail mix and chips
Indian snacks are made of crispy spicy snack made of rice, chickpea dough and nuts.
Shop online for Indian snack or Indian Hot Mix
Plantain Banana Chips, Party Snack Trail Mix ,  Hot Mix, Indian Party Snack Mix ,  Hot Mix, Indian Spicy Party Snack, Trail Mix 8 oz. ,  Crunchy Chor Garam, Indian Street Snack ,  Thin Sev Lentil Snack Party Mix ,  Ratlami Sev, Snack or Party Mix ,  Veeteena Green Peas, Spicy & Crunchy Snack Party Mix ,  Moong dal Lentil Crunch, Snack Party Mix ,  Dal Muth, Spicy Mung Whole Beans Snack Party Mix ,  Bhel Mix, Indian Street Snack ,  Chukry Muruku Rice Based Party Snack ,  Bhel Puri, Bombay Street food Snack ,  Madras Hot Mix, Spicy Party or Trail Mix . ,  Boondi or Lentil Balls for Indian Yogurt Raita ,  Peanuts With Red Chillies, Spicy Party Mix ,  Cashews With Red Chillies, Spicy Party Mix ,  Cashews With Black Chillies, Spicy Party Mix ,  Gaathiya ,  Crunchy Chor 14oz .

 

4.  Chutney/Cucumber Sandwiches
Thin slices of  tomato and cucumber with a spread of cilantro chutney or mint chutney on sliced artisan bread - preferably with a natural yeast like sourdough.
Indian Chutney  
Chutney Mix For Bhel Puri ,  Garlic Chutney Or Cooking Sauce Or Dip ,  Tropical Fruit & Nut Mango Chutney ,  Chundu Shredded Mango Chutney, Best Seller ,  Sweet Lime Pickle Chutney, our Best Selling Indian Preserve ,  Mango Chutney Sweet, Indian Preserve, Use As Jelly ,  Mango Chutney Hot, Indian Preserve, Use As Jelly ,  Major Grey Chutney, Use As Jelly ,  Tamarind Paste & Thick Flavoring Sauce ,  Coriander Chutney ,  Mint Chutney
5.  Masala Chai
Sapat tea bags - Tea infused with spices, fresh ginger and served with milk and sugar.
Shop online for Indian Chai

Ajika Tea Leaves Stainless Steel Strainer ,  Ajika Coffee with Cardamom, Instant ,  Ajika Coffee with Fennel, Instant ,  Ajika Chai Masala Spice With Assam Tea ,  Ajika Chai Masala Spices, Seasoning ,  Ajika Chai Cardamom With Assam Tea ,  Ajika Chai Cinnamon Mint With Assam Tea ,  Ajika Ginger Chai With Assam Tea ,  Ajika Indian Sweet Chai With Assam Tea, Spices & Raw Sugar ,  Ajika Mint Ginger Chai With Assam Tea ,  Ajika Almond, Cardamom, Saffron Sugar Topping for Fruit,Yogurt and Lattes ,  Ajika Indian Chai Spices

6.  Papads
Papads look exotic and have a good presentation for a snack or Appetizers for your cocktail party
Shop online for Papad
Cumin Flavored Khakra Indian Cracker ,  Appalam Madras (Papadams, Papadums, Crispy Lentil Wafers) ,  Lijjat Plain Papad, Papadams, Papadums, Pappaddam ,  Lijjat Punjabi Crusty Black Pepper Papad, Papadams, Papadums, Pappaddam ,  Green Chillies Papad, Papadams, Papadums, Pappaddam ,  Garlic Papad, Papadams, Papadums, Pappaddam ,  Cumin (Jeera) Papad, Papadams, Papadums, Pappaddam ,  Aanya Plain Papad .

7.  Fresh Fruit -
a variety of fresh fruits are also seved at an Indian snack or snack time

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Papads & Garnishes

Organic Red Chilli Cayenne Powder 1 oz. bottle ,  Organic Cumin Powder 2 oz. bottle ,  Organic Cumin Seeds (Jeera) 2 oz. bottle ,  Black Pepper (Ground) ,  Red Chili Ground ,  Cumin Ground ,  Mountain Mint ,  Fresh Indian Green Chillies ,  Raita Mix 1 - Yogurt Seasoning Mix ,  Raita Mix 2 - Must-O-Khiar - Yogurt Herbal Mix ,  Boondi - lentil balls for yogurt.

Indian Snack Recipes

PAKORAS (serves 4)
vegetable of your choice such as cauliflower (cut into small florets)onion (cut into rings, sliced eggplants, or fresh spinach leaves, green chilies.
6 tbsp gram flour
½ tsp salt
½ tsp chili powder
1 tsp baking powder
½ tsp cumin powder
1 tsp pomegranate seeds
1¼ cups water
vegetable oil for deep-frying
2-3 tbsp fresh cilantro leaves, finely chopped
Sift the gram flour into a large bowl. Add the salt, chili powder, baking powder, cumin, pomegranate seeds, and blend together well.
Pour in the water and beat well to form a smooth batter.
Add the cilantro and mix well.
Add the prepared vegetable of your choice to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking of any excess batter.
Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec.
Using a slotted spoon, lower the battered vegetables into the hot oil, a few at a time and deep-fry, turning once.
Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the batter has been used up.
Place the pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately.

SAMOSAS (makes 10-12)

Pie dough
1 cup self-rising flour
½ tsp salt
1½ oz/40g butter
4 tbsp water
Filling
3 potatoes
½ cup green peas (optional)
1 tsp finely chopped fresh gingerroot
1 tsp crushed fresh garlic
½ tsp white cumin seeds
½ tsp mixed onion and mustard seeds
1 tsp salt
2 dried red chilies (optional)
2 tbsp lemon juice
2 small fresh green chilies, finely chopped (optional)
vegetable oil for deep-frying
lemon wedges, to serve

Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.

Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.

Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.

Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.

Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.

Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.

Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.

Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.

Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.

PAPRI CHAAT (serves 4)
Papri:
½ cup wheat flour
2 cups white flour
½ tsp ajwain seeds
½ tsp cumin
2 tbsp oil
water
oil to deep fry
salt to taste

Chaat:
1 cup chickpeas
1 potato boiled and peeled
1 tomato
½ onion
2 tbsp sliced paneer (optional)
1 tsp cumin seeds
1 tbsp chaat masala (optional)
2 tbsp yogurt
red chili powder, salt, pepper to taste
2 tbsp coriander chutney
2 tbsp tamarind chutney
coriander leaves to garnish
Sift flour, ajwain, salt in a bowl.

Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 5-7 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.
Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color.
Place ready papris on the serving plate.
Mix chopped potato, tomato, onion, chickpeas and paneer (optional).
Add the spices: cumin seeds, chaat masala and salt and paper to the taste. Place the mix on top of the papris.
Top with yogurt and chutneys and garnish with fresh coriander leaves.

BATATA VADA (serves 4)
1 lb potatoes
3 onions chopped finely
2 cups bengal gram flour (besan)
4 green chilies
2 tsp ginger paste
3 tsp garlic paste
2 curry leaves
2 tbsp grated coconut
3 tbsp lemon juice
2 tbsp coriander leaves chopped
½ tsp cumin
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp red chili powder
½ tsp turmeric powder
a pinch baking soda
oil to deep fry
salt to taste

Cook the potatoes till soft. Peel and mash. Set aside.

Mix together the potato, onions, ginger and garlic paste and add chilies, chili powder, cumin, coriander leaves, lemon juice, salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves. When the mustard seeds crackle, remove from heat and add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram flour, turmeric powder, cumin seeds, red chili powder and a pinch of salt and baking soda.
Add a teaspoon of oil when making the batter. Let the batter remain thick.
Divide the potato mixture into equal sized portions, the size of a lemon.
Dip each ball in the batter and deep fry till golden brown in color.
Serve hot with chutney/ketchup.


Bhel Puri Bombay Style

6 cups Bhel Mix
1 chopped onion
2 chopped tomato
½ cup raw mango (optional)
1 tsp turmeric
1 medium sized boiled potato
salt and pepper to taste
2 tbsp coriander chutney
2 tbsp tamarind chutney
Mix all ingredients and serve in individual plates immediately.


AJWAINI MURG (serves4-6)
1 chicken (1½ lb/750 g) cut into 6-8 pieces, or 8 drumsticks
2 tsp ajwain seeds
1 tbsp ginger - garlic paste
clove of garlic
1 tsp coarsely crushed dried, red chilies
½ cup thick cream
salt to taste
4 tbsp oil
½ cup fresh green coriander - chopped

Marinate the chicken with yogurt, ajwain seeds, ginger-garlic paste, red chilies and salt for 1 hour.
Heat oil in a heavy bottomed pan. Add the chicken pieces leaving behind the marinade.
Cook on high heat till the chicken turns brown and all the juices get absorbed.
Lower the heat. Add the marinade which is left behind.
Add ½ cup of water. Cover and cook on low heat, till the chicken turns tender.
Add cream and coriander. Stir fry the chicken til is dry and coated with coriander. Serve hot.


Shammi Kebab

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