Category Archives: Snacks

Eggless Chocolate and Vanilla Cupcakes

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Eggless Chocolate and Vanilla Cupcakes

Merry Christmas! It is eggless chocolate and vanilla cupcakes for the Christmas. It’s a rainy Christmas in Singapore and with all the neighbors gone, our floor is even gloomier so I just needed something to cheer me up. What better than baking a cake! I like to bake cakes more than eating them. The smell of a freshly baked cake just lifts up the spirits and makes me happy. Baking or rather eggless baking has always been very satisfying for me. As kids, we never had any cakes for birthdays or any occasion for that matter. It was not a Marwadi thing or rather not a middle class thing to afford. But being the odd one out always, I have been trying to bake since my school days. From pressure cooker cake disasters to decent cakes in convection oven, I have tried lot of baking at home. Now that I have a wonderful oven in my kitchen, I experiment even more.

I don’t know what it is with eggs and baking. The more things I want to bake the more I need to research on how to bake an eggless version of it. Once you try these cupcakes you will agree that eggs don’t matter really. For me the most important lessons of baking are Follow the recipe point to point; PREHEAT the oven – however excited you are to put your cake in; ALWAYS use the best quality and exact measurement of Ingredients.

I have made chocolate and vanilla flavors as few members in my family prefer vanilla flavor to chocolate. Really! If you wish to make all chocolate cupcakes, just double the quantity of cocoa powder and mix it in the whole batter or if you wish to bake only vanilla cupcakes, leave out the cocoa completely and double the quantity of vanilla essence.

One thing to keep in mind while baking them is that every oven has a different baking time. Best would be to bake the cupcakes for 15 minutes and check them once and then continue baking as required. These mini cupcakes go well with tea, or as a dessert after a meal or just eat them when you like. You can choose to ice them or just eat them warm.

Eggless Chocolate and Vanilla Cupcakes

Ingredients

Makes 40 mini cupcakes or 25 normal cupcakes

  • 1 ½ cup plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cocoa powder
  • ½ cup hot water
  • 1 cup granulated sugar
  • ½ cup oil (preferably rice bran)
  • ½ cup curd (Indian curd)
  • ½ tbsp. vanilla essence

Recipe

Mix flour, baking powder, and baking soda in a bowl and pass this mix through a sieve once or twice so that the soda gets mixed with the flour.

Combine hot water and sugar and beat them on medium speed till the sugar is almost mixed in water and you see very small grains. Add the curd and oil and blend on high speed for 2-3 minutes. Add half of flour mix and blend on low speed. Add rest of the flour mix and blend on low speed till the flour is mixed into the liquid ingredients and there are no lumps. Make sure to scrape the edges in between. 2-3 minutes should be enough to mix the dry and liquid ingredients well.

Divide this batter into two portions. Add vanilla essence to one portion and cocoa powder to another one. If you find the batter with cocoa too stiff, add one table spoon hot water at this time.

Preheat the oven to 180 degrees. Grease a cup cake mould or put cupcake liners in a cupcake mould. Spoon the vanilla mixture in half the liners and cocoa mixture in half. Fill only 3/4th of the liners. Tap the mould lightly on a flat surface. This is to get rid of any air bubbles in the spooned batter. Bake at 180 degrees for 20 minutes or till a skewer comes out clean when you put it in the cupcake.

For a variation you can also spoon alternate layers of chocolate and vanilla.

Once the cakes are baked, cool them completely and decorate with the icing of your choice.

Icing

I have used Betty Crocker’s Dark Chocolate icing and Cooked Flour frosting from leelabeanbakes.com.

In India, you can get the ready butter cream icing from Pillsbury. It is easily available at supermarkets like FoodWorld and Spencers. You can also try whipped cream or Nutella  Icing. Happy baking!!

Dahi Vada

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Dahi Vada

Dahi vada or Dahi bhalla is an Indian chaat. It is a deep fried lentil dumpling, soaked in thick yogurt and topped with garnishes like sweet chutney, chilli powder, cumin powder, and coriander. Dahi vadas are not as difficult to make as they look. Lentil dumplings are fried and soaked in salted water and then in thick yogurt and garnished just before eating. The secret to light and fluffy dahi vadas is to beat the batter in circular motion for 3-4 four minutes just before making the vadas.

In some parts of India, especially in Delhi and Gujarat, the yogurt used for soaking the vadas is sweetened. I prefer the unsweetened yogurt and like to add the sweet chutney as a topping. There are different versions of dahi vada around the country and this is my family recipe. It might appear bit different from the other recipes you find on Internet. My mom prefers to add some spices like chilli powder and some cumin powder to the yogurt in which the dahi vadas are soaked.

In Hyderabad, during the month of Ramzan, you can find roadside stalls selling dahi vadas in the evenings when people break the fast. I have blurred memories of  the vendors shouting funny slogans to attract people to their dahi vada stalls. These vendor sell dahi vadas with different toppings. Red chilli powder, cumin powder, and sweet chutney are common toppings for dahi vada. People even add chaat masala, grated coconut, sev, mint chutney, and pomegranate as toppings.

Dahi vada tastes best when it’s chilled. This is a fixed side dish at my place for the Diwali dinner. It can be served as a snack or as a side dish with meals.

Dahi Vada

Ingredients

Makes 15 dahi vadas

  • 2/3 cup urad dal soaked for 5-6 hours
  • 3 cups yogurt beaten
  • 1-2 tsp salt
  • 1-2 tsp red chilli powder
  • 1-2 tsp cumin powder
  • 1-2 tsp black salt
  • ¼ cup tamarind chutney
  • 1-2 tbsp chopped coriander
  • Oil for frying

Recipe

Drain water from the soaked urad dal and grind it to a smooth paste using as little water as possible. Transfer the paste to a mixing bowl. You can add a pinch or two of soda at this stage if you wish. But this is optional.

Heat oil in a deep pan or kadhai. Wet your palms. Drop around a tablespoon full of the dal paste and shape it round. Carefully slide the vada into hot oil. Do this for rest of the vadas. Fry on medium flame till the vadas are golden brown. Another option is to use a wet table spoon and carefully drop vadas into the hot oil. Remember to dip the spoon in water before taking the paste for each vada.

Put the vadas on a paper towel to drain excess oil. Take around 1 ½ to 2 cups of water in a bowl. Add around two tsp of salt and mix. Now add the fried vadas to this water and let them soak for 30-40 minutes.

Meanwhile, beat the yogurt with salt, and little red chilli powder. Squeeze out the vada from salt water after 30-40 minutes. Dip the vadas in the beaten yogurt and refrigerate for 30-40 minutes if you like the dahi vada chilled.

Just before serving take the vadas in serving dish. Top it with little more yogurt. Garnish with pinch of black salt, cumin powder, and red chilli powder. You can adjust the garnish as per taste and quantity of the vadas. Add tamarind chutney and chopped coriander.

Ragda Patties (Aalu Tikki Chaat)

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Ragda Patties (Aalu Tikki Chaat)

Ragda patties is a famous street food from India. Potato patties are topped with boiled green peas, onions, tomatoes, spices and sweet and spicy chutneys to make this mouth-watering street food (Chat). This dish has variations according to regions and this recipe is of the ragda patties (called cutlet or ragda katlis) you can find on the streets of Hyderabad. Boiled green peas tempered with basic spices is called ragda. You can also use dry white peas for the ragda if you wish.

Potato patty known as aloo patty or cutlet is made with boiled potatoes and very few spices. Some people add fillings to these patties. Common stuffing for patties includes finely chopped carrots and French beans or roasted gram flour with spices. I have not used any stuffing in the recipe here. I like to play around with the toppings more than the stuffing.

Tricky part for people who do not cook often is the topping as per taste instruction. But this really has no other way. Some people like their chat sweet, some like it spicy. So you really need to experiment with this one. I like my cutlet with yogurt and lots of sev. I enjoy my cutlet piping hot with chilled yogurt on top.

Normally, this dish is served in layers of patty, ragda, and the toppings. If you want to eat it the hyderabadi way, Crumble the patty on a hot griddle, add some ragda and little panipuri water. Give it a nice mash or mix. Add the spices and chutneys for topping and mash again. Now take it in a plate and top it with yogurt, coriander, and sev. This is hyderabadi ragda katlis for you. Enjoy!

Ragda Patties (Aalu Tikki Chaat)

Ingredients

Serves 4

For the Ragda

  • 1 cup dried green peas (hara batana) soaked overnight
  • ¼ tsp mustard seeds (rai)
  • ¼ tsp cumin seeds (jeera)
  • ¼  tsp asafoetida (heeng)
  • ¼ tsp turmeric
  • Salt to taste
  • Ghee/oil for shallow frying

For the Patties

  • 4 potatoes boiled, peeled, and mashed
  • 2 tsp corn flour
  • 2 tsp ginger and green chilli paste
  • 1 tsp finely chopped coriander
  • Salt to taste

Toppings/Garnish

  • 1-2 tsp red chilli powder
  • 1-2 tsp black salt
  • 1-2 tsp cumin powder
  • 2 tsp chopped coriander
  • 7-8 tbsp nylon sev
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 7-8 tbsp tamarind chutney
  • 7-8 tbsp mint chutney
  • 10-12 tbsp fresh yogurt beaten with some salt

Recipe

For The Ragda

Pressure cook the peas with little salt and 2 ½ cups of water for 5-6 whistles.  Heat oil in a kadhai. Add mustard and cumin seeds. Once the seeds pop, add turmeric and asafoetida and the boiled peas. Add around one cup of water and mix well. Mash the peas a little with the back of a spoon. Simmer for 7-10 minutes or till the ragda thickens and keep aside.

For the Patties

Combine the ingredients for patties and divide the mixture into eight portions. Shape each portion into flat round disc.  Heat a thick griddle. Put ¼ tsp ghee and place a patty. Smear some more ghee on top of the patty and turn it over after a minute. Move it to the side of the griddle. Follow the same procedure for all the patties. Keep turning the patties every 1-2 minutes till they turn brown on both sides. Keep aside.

To Serve

Place two patties in a bowl or a deep plate. Add close to 1/4th of the ragda, 2 tbsp yogurt, 2 tsp onions, 2 tsp tomatoes, few pinches each of red chilli powder, cumin powder, and black salt. Add the tamarind chutney and mint chutney as per taste. Top it with chopped coriander and nylon sev and serve.

Panipuri

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Panipuri

Panipuri for me is the best food on earth. It is a Crisp semolina puri filled with green chana and sour and spicy water. It is a very popular chat (type of snacks in India) in India and you can find it in any region you go. Every state has its own version of panipuri. It’s Golgappa in Delhi, Puchka in Calcutta and Gupchup in Hyderabad. I have eaten panipuri at various places but Gupchup wins it hands down for me. Not that I don’t like golgappa or puchka, but nothing can match the hot chana and cold water filled gupchup you get in Hyderabad.

Making the puri for panipuri at home can get little tricky. You need to roll out the dough thin and keep in moist always. But if you are living outside India and don’t get the puris readily available, it is worth the effort.

To make the puris fluffy, press the puri with back of a slotted spoon till it puffs up. Make sure the oil is hot and you fry them on a medium flame. You can even make flavoured puri by adding ¼ tsp of your choice of dried herbs.

Coming back to gupchup, the hot green peas filling is what sets it apart from other versions of panipuri. It is a very simple filling of boiled green peas cooked in very basic tempering. There are other fillings too like potato and Bengal gram (kala chana), sprouts, boondi, onions etc. If you like your panipuri sweet apart from the sour and spicy taste, you can add little sweet tamarind chutney along with the filling.

Panipuri is a comfort food for me and my sister. We can eat it anytime of the day. There are lot of famous street side vendors in Hyderabad where you can try this chat. If you are health conscious and don’t have a very strong immune system to eat roadside food, try this homemade panipuri.

Panipuri

Ingredients

For Puri (makes 25 puris)

  • ¼ cup maida
  • ¼ cup semolina
  • Salt to taste
  • Oil for frying

For Water

  • ½ cup tightly packed mint
  • ¼ cup loosely packed fresh coriander
  • 2 green chillies
  • 2 tsp black salt
  • 1 tsp cumin powder
  • ½ tsp salt
  • 2 cups tamarind water
  • 2 cups water

For Filling

  • ¼ cup dried peas soaked for 6-7 hours
  • 1tsp oil
  • ¼ tsp cumin seeds
  • 2-3 pinches turmeric
  • Salt to taste

Filling 2

  • 2 potatoes
  • ¼ cup Bengal gram (black chana) soaked for 6-7 hours
  • ½ tsp chopped coriander
  • ½ tsp green chilli paste
  • Salt to taste

Recipe

For Puri

Combine the ingredients for puri with little water and make a firm dough. Cover with a damp cloth and keep it aside for 20 minutes. After twenty minutes, knead the dough again and divide into two rolls. Roll out each portion into thin circle and cut small (approximately 1 ½ to 2 inches) round puris using a cookie cutter or a sharp round cap.

Heat enough oil to fry the puris and fry few puris at a time, till they are crispy and brown on both sides.

Store the puris in airtight container.

For Water

Grind mint, coriander, and green chilli to a smooth paste. In a jug or vessel, combine this paste with all the other ingredients for water and mix well. Taste for salt at this time and adjust salt as per taste. Chill in the fridge for 1-2 hours.

For Filling 1

Pressure cook the soaked peas with salt for 3-4 whistles or till the peas are very soft and mushy. Heat oil in a pan. Add cumin seeds. Once the seeds pop, add the cooked peas and turmeric. Check for salt and cook for 2-3 minutes.

For Filling 2

Pressure cook the potatoes with little salt for 3 whistles or till soft and mushy. Peel and keep them aside.

Pressure cook the Bengal gram (black chana) with salt for 4-5 whistles or till they are soft. Mix together, the potatoes, chana, and green chilli paste. Check for salt and add more if required. Keep the filling aside.

For serving

Punch/crack a hole in the puri. Add the filling of your choice (appx 1 tsp in a puri). Fill it with the prepared water and eat it right away.

Leftover Roti Snack

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Leftover Roti Snack

What started as a snack made from leftover rotis, is now a regular breakfast item in my kitchen. I make extra rotis the previous night to have this breakfast. It is spicy, crunchy, healthy, and quick.

Fresh curry leaves add more crunch and flavor to this snack. Tear/crush the curry leaves a little to get more flavor from them. Only thing you need to take care of is to cook this on low flame and eat it while it is hot and fresh. It tends to get chewy if left for too long after cooking.

You can enjoy this snack with a hot cup of chai (tea) or coffee. I enjoy it as it is. Hot, crispy and flavorful.

Leftover Roti Snack

 

Ingredients

Serves 2

  • 5 rotis
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 4 cloves garlic chopped
  • 10-12 curry leaves
  • ¼ tsp asafoetida
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 2 tbsp buttermilk
  • Salt to taste

Recipe

Tear the rotis into small pieces. Heat oil in a kadhai or thick bottomed pan. Add cumin seeds and mustard seeds. Once the seeds pop, add curry leaves and garlic. Sauté for 30-40 seconds on low flame.

Add asafoetida, turmeric, chilli powder, and salt. Give it a very quick mix and put the roti immediately and mix well to coat the mixture on rotis. Sauté for 1 minute on low flame. Add the buttermilk and mix well. Sauté on a low flame for 2-3 minutes or till the roti is crispy.

Serve hot with tea.

Corn Fritters (Makkai Ke Pakode)

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Corn Fritters (Makkai Ke Pakode)

Corn fritters or Makkai ki pakodi is a one of my favorite childhood snacks. This snack belongs to the pre-MacDonald era when people did not eat out a lot and Sundays were relaxing leisure time with family. We would wait one full week to eat the Sunday special snack or meal. I might be biased as I love corn but this just tastes amazing during the rainy season which is also the season of corn.

These fritters are made using the corn on the cob you get during rainy season. I have not tried this with the sweet corn yet. As kids we used to help our mom take the corn out of the cob and demand more fritters for the help 🙂

These fritters are very quick to make and do not require lot of ingredients. The fresher the corn, better the taste. Shelling the corn is the only time consuming task for these fritter. You can buy the frozen corn too if you are short on time. Only thing you need to take care of is not to let the corn turn to a paste while grinding it. It should be just crushed lightly.

You can enjoy these fritters with a hot cup of tea. You can serve them with mint chutney or ketchup or the classic tamarind chutney. I just like them hot and crispy without any dip.

Corn Fritters (Makkai Ke Pakode)

Ingredients

  • 1 cup corn kernels
  • 2 green chillies
  • 4 tbsp gram flour (Besan)
  • 1 tbsp chopped coriander
  • Salt to taste
  • Oil for frying

Recipe

Grind the corn, green chillies and salt very coarsely. It should be like slightly crushed corn.

Add gram flour and chopped coriander. Check for salt and spice at this stage. You can add ½ tsp of red chilli powder if the green chillies are not very spicy.

Heat enough oil to fry the fritters. Grease your palms with little oil. Take little mixture at a time in your hand and shape it like small patty and fry it in hot oil on low to medium flame till its crispy and golden brown. Drain on a tissue or absorbent paper and serve hot.

Khandvi (Savory Roll ups)

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Khandvi (Savory Roll ups)

Khandvi is a Gujarati snack. It is a savory roll up made up of gram flour and buttermilk. Buttermilk and gram flour are slow cooked with minimum spices and rolled up and tempered before eating. This is not very spicy or oily and is a favorite snack with kids and elders alike. My grandparents love this snack made by me. It is always a pleasure when people who taught you cooking appreciate your skills and like something you make.

It is a pretty easy and quick cooking snack but making khandvi is not less than an art. It needs a lot of practice. The pan you are cooking it in has to be a non-stick pan or else the gram flour will stick to it and the batter will get burnt. You need to spread the batter very quickly and thinly while it is still hot. The batter gets cooled very quickly and you cannot spread it once it is cooled. Try to make it in batches and make small portions first till you get a hang of spreading the batter fast.

The trick is to spread the batter as thinly as possible, cut the khandvis lengthwise into equal strips and roll them carefully. You can spread the batter on back of a plate, marble counter top, or on a foil too.

You can even stuff the khandvi if you want a variation. Once you have spread the batter you can put a thin layer of grated paneer mixed with salt, black pepper, and chopped coriander and then cut and roll up the khandvi. Traditionally, the tempering for khandvi is of mustard seeds, curry leaves and asafoetida. You can also add green chillies and sesame seeds to the tempering.

I like to add fresh grated cottage cheese (paneer) as a garnish but it is optional. This is ideally a tea time snack and you can serve it as it is or with mint chutney, or ketchup. Khandvi can be kept in refrigerator for couple of days but without the garnish and tempering. It is best eaten the same day.

Khandvi (Savory Roll ups)

Ingredients

  • 1 ½ cup buttermilk
  • ½ cup gram flour (besan)
  • ½ tsp asafoetida (heeng)
  • 1 tsp green chilli and ginger paste
  • ¼ tsp turmeric powder
  • ¼ tsp lemon juice
  • 1 tbsp chopped coriander
  • 1 tbsp fresh grated coconut
  • 1 tbsp fresh grated cottage cheese (paneer) optional
  • 12-15 curry leaves
  • ½ tsp mustard seeds
  • 1 tbsp oil + 1 tsp oil for greasing
  • Salt to taste

Recipe

Whisk together buttermilk, gram flour, half of asafoetida, green chilli and ginger paste, turmeric, salt, and lemon juice in a deep non-stick pan. The pan has to be non-stick otherwise the khandvi batter will stick to the pan and burn.

Cook on a low flame stirring continuously till the batter becomes thick. It should take approximately 6-7 minutes. The consistency of the mixture should be like a paste.

Grease a plate on reverse side using little oil. Take a ladle full of the batter and spread it as thinly and evenly as possible using a spatula. For the above proportion, I greased 2 plates of (approximately 10 inches). You can spread it on a greased foil, or a clean counter top.

Once the batter is cooled, cut the khandvi on each plate lengthwise around 2 inches in width and roll up.

Just before serving, garnish with grated coconut and paneer and chopped coriander. Heat oil in a pan, add mustard seeds, curry leaves, and asafoetida. Once the seeds pop, pour the tempering on the khandvi and serve. You can even add chopped/slit green chillies and sesame seeds to the tempering.

Important

  • If you are making this in quantity, try to prepare it in batches as the gram flour tends to harden up pretty fast.
  • You have to be very quick while spreading out the khandvi paste. It needs to be spread out while it is hot.
  • The easiest way to tell if the batter is ready to spread is to take a tiny amount and spread it on a greased plate or surface. If it rolls easily after few seconds, then the batter is ready.

Grilled Bell Peppers and Chick Peas Salad

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Grilled Bell Peppers and Chick Peas Salad

This is a quick, healthy, and filling salad. Chick peas or garbanzo beans are a dieter’s delight. They are rich in fiber, protein, and iron. Mint and lettuce add flavor and crunch to this salad. Grilled veggies give it a nice smoky flavor. Best way to roast or grill the vegetables would be to grill them on a charcoal or normal gas flame directly. You can roast/grill them in an oven too.

This is an ideal evening snack or you can even make it as a side dish for any meal. I prefer to eat this cold as a complete meal instead of a side dish.

Grilled Bell Peppers and Chick Peas Salad

Ingredients

  • 2 cups boiled chick peas/garbanzo beans
  • ½ red capsicum grilled peeled and chopped
  • ½ green capsicum grilled peeled and chopped
  • ½ tomato grilled, peeled, and chopped
  • ¼ lettuce torn into small pieces
  • 2 tbsp chickpeas mashed
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp mint powder
  • ¼ tsp white pepper powder
  • ¼ tsp lime juice
  • 2 tbsp basil finely chopped
  • 1tbsp fresh mint leaves finely chopped

Recipe

For the dressing, mix olive oil, salt, mint powder, white pepper powder, lime juice, mashed chick peas, and basil. You can change the quantity of salt and pepper as per taste.

In a bowl mix boiled chickpeas, roasted capsicum, tomato, and lettuce. Pour the dressing and mix thoroughly. Garnish with chopped mint leaves. You can serve this salad warm or chilled.

 

Khatiya Dhokla (Steamed Rice and Lentil Snack)

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Khatiya Dhokla (Steamed Rice and Lentil Snack)

Dhokla is to Gujaratis what pizza is to Italians. It is made in almost all the Gujarati families. Khaman dhokla the fluffy commercial version is more famous around the world but this healthy and nutritious delight has its own fan following.

Most of the families prepare the dhokla flour in advance and use it as required. This flour can be stored up to three months in refrigerator.

The dhokla flour needs to be mixed with sour curd and left over night to ferment. My mother in law uses buttermilk to make the batter. It adds to the softness and tangy taste of the dhokla. Just before steaming the dhokla a tempering (tadka) is added to enhance the flavour and add spice to the dhokla.

There are two ways to enjoy dhoklas. One is to add tempering (the Gujarati way) and eat it with tea and second one is the healthier option to just cut it into piece and eat it with garlic chutney like I do.

Khatiya Dhokla (Steamed Rice and Lentil Snack)

Ingredients

  • 2 ½ cups dhokla flour
  • 3 cups butter milk
  • 1 ½ tsp salt
  • 2 pinches soda
  • Paste of 2 pods of garlic and 1 green chilli
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2-3 dry red chillies broken into pieces
  • 1 tsp red chilli powder for sprinkling
  • 6-8 curry leaves

For Tempering

  • 2 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 dry red chillies
  • 7-8 curry leaves
  • 14 tsp turmeric
  • ¼ tsp red chilli powder
  • 2 tbsp chopped coriander leaves

Make a batter with dhokla flour, butter milk, and salt and keep it in a warm place overnight to ferment. The batter is ready when it is fermented and you get a sour smell from it. Add garlic and green chilli paste and soda. Heat oil and add mustard seeds, cumin seeds, curry leaves, and dry red chillies. Once the seeds pop, pour this mixture over the dhokla batter and cover it for few seconds. Mix well and check for salt.

Grease a thali (plate with high edges) and pour 1/3 of batter. Sprinkle few pinches of red chilli powder and steam it in a steamer for 8-10 minutes or till the dhoklas are cooked. The clean skewer rule of cake works for dhokla too. If the skewer comes out clean, dhokla is done. Let it cool slightly and cut into diamond shaped pieces.

Repeat the above step to for the remaining batter. You can make three batches from the batter.

Garnish with chopped fresh coriander and serve the dhoklas hot with tea and garlic chutney. This is the healthier version of dhoklas.

Another way to eat this is by tempering the dhoklas.

Heat 2tbsp oil in a kadhai. Add cumin seeds, mustard seeds, dry red chillies, and curry leaves. Once the seeds pop add turmeric and red chilli powder. Mix and immediately add dhoklas and mix well. Cook for 3-4 mins sautéing in between to you see the dhoklas getting slightly browned or crispy on the edges. Garnish with fresh chopped coriander and serve hot with tea and garlic chutney.