It’s time to munch!
It’s time to munch!

The winter is here and with the temperatures dropping by the day have these lip smacking delicacies with a hot cup of tea



  • Medium sized cauliflower  1
  • Gram flour (besan) 2 cups
  • Carom seeds (ajwain) 1 tsp
  • Red chilli powder, 1/2 tsp
  • Chaat masala, 1tsp
  • Pinch of asafoetida (hing)
  • Pinch of baking soda or powder (optional)
  • Water, add as required to make a thick flowing batter
  • Refined oil for frying
  • Salt to taste

  • Cut the cauliflower into medium sized florets, rinse them well in warm water and set aside.
  • Mix the gram flour in a bowl to make a smooth batter with the asafoetida, carom seeds, baking soda or powder, red chilli powder, salt and water.
  • Heat oil in a wok/kadai.
  • Dip each cauliflower floret, and deep fry till the fritters are crisp and golden.
  • Drain excess oil on paper towels, and then sprinkle some chaat masala.
  • Poke wooden skewers into each floret to make it look like a lollipop!
  • Serve hot with green chutney or ketchup


  • Large potatoes 3,
  • Arrowroot (or cornflour) 2 tbsp
  • Salt 1/2 tsp
  • Grated coconut 1/2 cup
  • Green chillies 1 or 2
  • Fresh coriander 1/4 cup
  • Golden raisins 1 tbsp
  • Sugar 1 tsp
  • Salt to taste
  • Lime juice 2 tbsp
  • Oil for frying

  • Boil potatoes, peel and mash.
  • For the filling take coconut in a bowl, add minced chillies and fresh coriander, raisins, sugar, salt, arrowroot and lime juice and mix.
  • Form potatoes into golf ball size balls.
  • Make an indent in each and stuff with the filling (aprproximately half a teaspoon of filling, then wrap the potato again into a ball.
  • Heat oil in a wok or kadhai. You should have 2-3 inches of oil in the pan.
  • Test oil with a smidgen of potato. It should swim to the surface immediately.
  • Fry 2-3 balls at a time, turning often so they are browned all over.
  • Drain on paper towels and serve hot.


  • Moong dal 1 cup
  • Ginger (chopped) 1 tsp
  • Onion (small) 1
  • Green chillies 3-4
  • Chilli powder ½ tsp
  • Cumin seeds ½ tsp
  • Fresh coriander leaves 1 tbsp
  • Pinch of turmeric
  • Pinch of baking powder
  • Salt
  • Oil

  • Soak moong dal for 2 hours. Drain and grind it along with ginger and chillies to a coarse paste.
  • Combine all the other above ingredients in a bowl along with the dal paste and rest it for 10 minutes.
  • Heat oil in a wok, drop spoons full of batter in it.
  • Fry until golden brown.
  • Serve hot.


  • Masoor dal soaked for about an hour 2 cups
  • Cumin seeds 2 tsp
  • Cloves garlic8-10
  • Onion chopped 1 large
  • Green chillies chopped 4-5
  • Mango ginger finely chopped 3-4 inch
  • Mint leaves finely chopped1 cup
  • Salt to taste
  • Peanut oil to deep fry

  • Grind the masoor dal along with the cumin seeds and garlic to a coarse paste.
  • Add the rest of the ingredients and mix well.
  • Shape into vadas and deep fry on a medium flame till done.