Traditional Evening Snacks
You can get traditional snacks of malabar from many hotels like bombay hotel and zains hotel in the evening.
Items like chattipathiri, irachipathiri, unnakkay, kallummakkay, samoosa, poricha pathiri, cutlet, mutta maala, mutta surka, pazham nirachath, pazham porichath, bonda, sugiyan, poricha pathiri, ilayada etc.
Besan flour(chickpea flour)- 1 cup
Rice flour- 2 table spoon
Bicarbonate of soda- 2 teaspoons
kesari powder- a pinch
Chilli powder- 2 teaspoon
Ginger garlic paste- 1 teaspoon (optional)
Water- 1/2 cup
Koda mulagu- 10
Salt- as required
oil- for deep fryingMethod:
1. Sift the besan flour, rice flour, bicorbonate of soda, chilli powder, ginger garlic paste and kesari powder into a bowl.
2. Add water to make a smooth creamy batter, adding a little more water if necessary.
3. Heat the oil in a deep frying pan and dip the mulagu into the batter, one at a time.
4. when it turns light brown, turn over and fry another side.
5. Serve the bajji or the other variations hot with coconut chutney or tomato ketchup or tamarind sauce or coriander chutney or any of your favorite dip.
For Cover:1 cup all purpose flour (Maida)
1 tsp ajwain
Water to Knead dough
2 tbsp oil
Salt to taste
For Stuffing:4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor (mango powder)
1 tsp red chili powder
1/2 tsp saunf (fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
1 cup of fried paneer (optianal)Method:
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.add chopped ginger and chopped green chili,and Mix well.
Add fennel powder, amchoor (mango powder), red chili powder, garam mashala till all the masala will fry
Add the mashed potatoes, green peas, fried paneer and mix well. Mix salt to taste and coriander leaves.
For Cover: Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
To Proceed1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into 2 parts like semi-circle. Take one semi circle and fold it like a cone.
3. Place a spoon of filling in the cone and seal the third side using a few drops of water.
4. Heat oil in a kadai and deep fry till golden brown (fry on a medium flame - if its too high then the pastry will get burnt).
5. Serve Samosha hot with mint and coriander chutney or tamarind chutney.
Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the Samosha has turned dark brown on the outside, it Served in many movie theatres in India during the "intermission" in the concession stands.