tea time snack

This mixed vegetable pakora is a must-try recipe for fritter lovers! Made with onion, carrots, potatos, and fried until crispy in Indian spiced batter. It is ideal to serve as an appetizer or a side dish at family dinners and parties. You can prepare it using only simple ingredients and is ready in under 30 minutes! 

Vegetable Pakora

Onion (About 120 gramsrams/4.2 ounces, Cut thin slices)

Carrot (About 120 gramsrams/4.2 ounces, Julienned)

Potato (About 120 gramsrams/4.2 ounces, Julienned)

2-3 Green Chilli (Cut thin slices)

Oil frying

Gram flour (Or Chickpea flour, About ½ cup)

tbsp Cornstarch

tbsp Water (Add more water if needed)

Chilli powder (Or paprika powder)

Turmeric powder

tsp Garam masala

Cumin powder

Coriander powder

Salt

Pepper

Cut onion and green chilli into thin slices and julienne the carrot and potato. Place the vegetables in a large mixing bowl.

Add the gram flour, cornstarch, chilli powder, turmeric, garam masala, cumin powder, coriander powder and water. Add salt and pepper to taste.

Combine everything well by using your hand until it forms a thick sticky batter mixture. ( Add a bit more water if needed. )

Fill the frying pot with oil about 3” high. Heat the oil to medium heat. (The oil temperature can be checked by adding a small piece of batter in the oil. If it sizzles steadily, the oil is ready.)

Scoop one heap tablespoon of pakora batter with one spoon and use another spoon to slide it down into the oil.

Repeat the process with the rest of the batter and fry the pakoras with medium heat until crispy golden brown. ( Fry with batches and do not overcrowd the frying oil. )

Once they are crispy golden brown, remove from oil and place them over a cooling rack or paper towel.  Serve with your favourite dipping sauce.

A deep-fried ball of mashed potatoes filled with cheese that melts in your mouth. The outside is crispy and crunchy, while the inside is soft mashed potatoes with gooey cheese in the center.

Potato Cheese Balls

Large Boiled Potatoes

Cup Grated Cheese

Tsp Chilli Flakes

Tsp Dry Parsley

Tsp Dry Thyme

Tsp Pepper Powder

Tsp Garlic Powder

Cup Oil

Cup Bread Crumbs

Water

Tbsp Maida/Flour

Peel and cut 3 large or 4 medium-sized potatoes into halves.

Take 2-3 cups of cold water in a large saucepan or pot. Add 1 teaspoon of salt and the potatoes. Boil potatoes till they are 90% done.

Remove from heat and transfer the potatoes to a bowl with cold water.

When the potatoes are at room temperature grate them using a food processor or grater. You can also mash the potatoes with a potato masher.

Preparing the potatoes

In a large bowl add the grated or mashed potatoes, 1/2 cup of grated cheese, 1/2 teaspoon chili flakes, 1/2 teaspoon dry or fresh parsley, 1/2 teaspoon dry or fresh thyme, 1/2 teaspoon black pepper powder, 1/2 teaspoon garlic powder and a pinch of salt.

Mix everything well with a spatula or spoon. Keep the mashed potato mixture aside. If the mixture is wet then add 1-2 tbsp of corn starch and mix well.

Preparing the potato and cheese mixture

In a small bowl take 2 tablespoons of all-purpose flour and 1/4 cup of water. Whisk with a fork to create a smooth, semi-thick paste.

In another bowl take 1/2 bread crumbs and keep aside.

Now take 1 tablespoon of the potato and cheese mixture (use a small cookie scoop or ice cream scoop)  and roll it into balls with your palm.

Dip the ball into the flour paste and coat it well. Then put the ball on the breadcrumb and gently roll it around to coat it well with the breadcrumbs.

Repeat this till you have used up all the mixture.

Shaping the balls

Heat a medium wok or pan on medium heat. Add 2 cups of any clear oil.

When the oil is hot carefully add one cheese ball at a time. Do not crowd the pan. Just add 3-4 balls at a time, depending on the size of your pan.

Stir occasionally to fry each side equally. Fry till the balls are golden brown in color.

Using a slotted spoon remove the fried potato balls from the oil and place it on a plate lined with a kitchen paper towel to remove any excess oil.

Enjoy the crispy and gooey cheese balls hot.

Frying the cheese potato balls

https://www.youtube.com/watch?v=JJwCjwanXLE

Here is an all time favourite party snack, with a creamy filling and a crispy outer layer. You can add your own choice of herb with the potatoes. The choice of cheese used in this recipe is Mozzarella, but you can also use Cheddar or Parmesan. Potato Cheese Balls  or Potato Cheese Poppers recipe! Potato lollipop recipe!

This recipe makes 15 to 20 one inch sized potato pops.

INGREDIENTS:

4 Large Boiled Potatoes
1/2 Cup Grated Cheese
1/2 Tsp Chilli Flakes
1/2 Tsp Dry Parsley
1/2 Tsp Dry Thyme
1/2 Tsp Pepper Powder
1 Cup Oil
1/2 Cup Bread Crumbs
1/4 Cup Water
2 Tbsp Maida/Flour
Salt as per Taste
 
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STOP Making Boring Snacks! Try These Cheesy Potato Balls Instead!

Sabudana thalipeeth is a crispy flatbread made using soaked sabudana (sago/tapioca pearls), boiled potatoes, roasted peanuts, and some spices. It is a Maharashtrian dish made for vrat (fasting days).

Sabudana Thalipeeth

Sabudana

water (for soaking sabudana)

Potato (100 gm) (boiled u0026 mashed)

Peanut (roasted u0026 crushed)

Green chilies (finely chopped)

½ inch Ginger (grated)

tbsp Coriander Leaves (finely chopped)

salt

Lime

¼ Tsp Cumin Seeds

Sugar

Rinse and drain ½ cup of sabudana. Soak in ½  cup of water for about 4-6 hours, until they become soft.

Add soaked sabudana in a mixing bowl along with boiled potato, ¼ cup roasted and crushed peanut, 2 green chilies, ½ inch grated gunger, 2 tbsp coriander leaves, sindhav salt to taste, 1 tsp lime juice, ¼ tsp cumin seeds, ¼ tsp sugar and mix everything well.

Mix the ingredients well to form a dough.

Divide the dough into six equal sized ball.

Take one ball and place it on parchment paper. Apply little oil to your fingers and gently press down the dough ball to make a thalipeeth about 5 inches in diameter.

Make a small hole in the center of the thalipeeth, which helps it cook evenly.

Heat tawa on medium heat.

Carefully place the thalipeeth on the heated tawa.

Add some oil in the center and around the sides.

Cook on medium heat until golden brown and crisp on one side. Then flip and cook on the other side until turns golden brown and crisp.

Enjoy Sabudana Thalipeeth with yogurt or green chutney.

Top 3 tea time snack recipes from across the web

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Top Tags

Vegetable Pakora

Potato Cheese Balls

Sabudana Thalipeeth

Top 3 tea time snack recipes from across the web

The most viewed tea time snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Pakora

Potato Cheese Balls

Sabudana Thalipeeth

The most viewed tea time snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine