Try These Tasty Snack Recipes In Rainy Weather 

Bhaji Pao Servings - 5 INGREDIENTS Warm milk - 140 milliliters Sugar - 1 tablespoon Dry yeast - 2 teaspoons All purpose flour - 250 grams Salt - 1/2 teaspoon Baking powder - 1/2 teaspoon Melted butter - 2 tablespoons Oil - for brushing Fried garlic - 1 tablespoon Fried green chili - 2 tablespoons Coriander leaves - 2 tablespoons Salt - 1/4 teaspoon Gram flour - 1 1/2 tablespoons Water - 300 milliliters Oil - 2 tablespoons Mustard seeds - 1/2 teaspoon Curry leaves - 1 tablespoon Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Cumin powder - 1/4 teaspoon Coriander powder - 1/4 teaspoon Garam masala - 1/4 teaspoon Gram flour - 100 grams Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Carom seeds - 1/4 teaspoon Baking soda - 1/4 teaspoon Potato - 120 grams Oil - for fry Dry Garlic chutney - 50 grams Green chutney - 50 grams Fried green chili - 5 PREPARATION 1. In a bowl, add 140 milliliters milk, 1 tablespoon sugar, 2 teaspoons dry yeast and mix it well. Rest for 10 minutes. 2. Add 250 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 2 tablespoons melted butter and knead it into a dough. 3. Cover it with cling warp and rest for 2 hours. 4. Remove cling warp, take a ball from prepared dough and place it on a baking tray. 5. Cover it with clean cloth and rest for 30 minutes. 6. Remove cloth and brush it with oil. 7. Preheat the oven to 350°F/180°C and bake for about 25 - 30 minutes. 8. In a muddler, add 1 tablespoon fried garlic, 2 tablespoons green chili, 2 tablespoon coriander leaves, 1/4 teaspoon salt and muddle them with the help of muddler. 9. In a bowl, add 1 1/2 tablespoons gram flour, 300 milliliters water and mix it well. 10. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves and stir well. 11. Add 1/4 teaspoon turmeric, crushed mixture and cook for 1 - 2 minutes. 12. Add prepared slurry, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala and cook for 7 - 8 minutes. Remove it from heat. 13. In a bowl, add 100 grams gram flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 1/4 teaspoon baking soda and whisk it well. 14. Add 80 milliliters water and whisk it well. 15. Dip potato in it. 16. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 17. Remove it from heat and drain it on an absorbent paper. 18. On a board, place prepared pav bun and cut it into middle. 19. Add dry garlic chutney, green chutney, prepared Bhajiya and fried green chili. 20. Serve. Crunchy Samosa Roll Servings - 4 INGREDIENTS All purpose flour - 200 grams Carom seeds - 1/4 teaspoon Salt - 1/2 teaspoon Oil - 45 milliliters Water - 80 milliliters Water - 1 litre Potatoes - 400 grams Oil - 1 tablespoon Cumin seeds - 1 teaspoon Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Coriander powder - 1/2 teaspoon Garam Masala - 1/4 teaspoon Dry fenugreek leaves - 1 teaspoon Coriander - 2 tablespoons All purpose flour - for dusting Water - for brushing Oil - for fry PREPARATION 1. In a bowl, add 200 grams all purpose flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 45 milliliters oil and mix it well. 2. Add 80 milliliters water and knead it into a dough. 3. Cover it with cling wrap and rest for 20 minutes. 4. Take a heavy skillet, add 1 litre water, 400 grams potatoes and cover it with lid. Cook for 8 - 10 minutes. 5. Open the lid and remove it from heat. 6. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin powder, 1 teaspoon green chili and stir well. 7. Add 1/4 teaspoon turmeric and stir well. 8. Add boiled potatoes, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and cook for 2 minutes. 9. Now, mash them with the help of food masher. 10. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and cook for 1 - 2 minutes. 11. Remove it from heat and cool for 10 minutes. 12. Transfer, this into a bowl, take some mixture in your hands and roll it with the help of your fingers. Keep aside. 13. Take a ball from prepared dough and dust some all purpose flour on it. 14. Now, make it flatten with the help of rolling pin. 15. Place prepared roll on it and make a slit on flatten dough. 16. Brush it with water and fold it. 17. Now, roll it with the help of your fingers. (See video) 18. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 19. Remove it from heat and drain it on an absorbent paper. 20. Serve. Super Crispy Fried Potato Flowers Servings - 3 INGREDIENTS Potatoes - 1 kilogram Salt - 2 tablespoons Butter - 2 tablespoons Garlic - 1 teaspoon Milk - 110 milliliters Cheese slice - 2 Salt - 1/8 teaspoon Sugar - 1/4 teaspoon Sriracha sauce - 1 tablespoon Water - 2 litre Water - 800 milliliters Rice flour - 70 grams Oil - for fry Parsley - for garnishing PREPARATION 1. On a board, place 1 kilogram potatoes and cut the edges. 2. Place 2 chop sticks around it. 3. Cut one side vertically and another side diagonally. 4. Add some salt on it and transfer this into a dish. Rest for 15 - 20 minutes. 5. Take a pan, add 2 tablespoon butter, add 1 teaspoon garlic and stir well. 6. Add 110 milliliters milk and cook for 2 minutes. 7. Add 2 cheese slice and cook for 1 minute. 8. Add 1/8 teaspoon salt, 1/4 teaspoon sugar and cook for 2 minutes. 9. Add 1 tablespoon sriracha sauce and cook for 1 - 2 minutes. 10. Remove it from heat and cool for 10 minutes. 11. In a bowl, add 2 litre water, add marinated potatoes and wash it well. 12. Strain it, add 800 milliliters water and wash it well. 13. Place it on a cloth and make them dry and coat it with rice flour. 14. Heat sufficient oil in a pan and shallow fry these until it turns golden brown in color from all sides. 15. Remove it from heat and drain it on an absorbent paper. 16. Garnish with parsley. 17. Serve. Khambhat Na Dabda Servings - 4 INGREDIENTS Gathiya - 120 grams Garlic - 1 teaspoon Black peppercorns - 1/8 teaspoon Coriander seeds - 1/2 teaspoon Cloves - 4 pods Cinnamon stick - 1 Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Red chili- 1 teaspoon Lemon juice - 1 teaspoon Gram flour - 120 grams Carom seeds - 1/2 teaspoon Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Water - 100 milliliters Hot oil - 1 teaspoon Potatoes - 220 grams Yogurt - 120 grams Gram flour - 2 tablespoons Salt - 1/4 teaspoon Black salt - 1/8 teaspoon Turmeric - 1/2 teaspoon Oil - 2 teaspoons Mustard seeds - 1 teaspoon Asafoetida - 1/4 teaspoon Water - 300 milliliters PREPARATION 1. In a blender, add 120 grams gathiya, 1 teaspoon garlic, 1/8 teaspoon black peppercorns, 1/2 teaspoon coriander seeds, 4 pods cloves, 1 cinnamon stick, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon lemon juice and blend it well. Keep aside. 2. In a bowl, add 120 grams gram flour, 1/2 teaspoon carom seeds, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 100 milliliters water and whisk it well. 3. Add 1 teaspoons hot oil and whisk it well. 4. On a board, place 220 grams potatoes and cut it into pieces. 5. Take one piece and place it on a board, add blended mixture on it and cover it with another Potatoe slice. 6. Dip it into prepared slurry. 7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 8. Remove it from heat and drain it on an absorbent paper. 9. In a bowl, add 120 grams yogurt, 2 tablespoons gram flour, 1/4 teaspoon salt, 1/8 teaspoon black salt, 1/2 teaspoon turmeric and whisk it well. 10. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well. 11. Add 300 milliliters water and cook for 2 minutes. 12. Add whisked mixture and cook for 8 - 10 minutes. Remove it from heat. 13. On a board, place fried dabda and cut it into half. 14. Serve.