You Must Try These Mouth-Watering Snacks recipe!

Chutney Bombs

Servings - 2 - 3

INGREDIENTS
(For Chutney)
Shredded coconut - 70 grams
Coriander - 15 grams
Ginger - 15 grams
Garlic - 2 cloves
Green chili - 2
Lemon juice - 1 tablespoon
Salt - 1 teaspoon

(Rest of the Ingredients)
Boiled potatoes - 225 grams
Soaked flattened rice - 160 grams
Grated paneer - 70 grams
Salt - 1/2 teaspoon
Cumin - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Red chili - 1/4 teaspoon
All purpose flour paste - for coating
Bread crumbs - for coating
Oil - for frying

PREPARATION
(For Chutney)
1. Ina blender, add 70 grams shredded coconut, 15 grams coriander, 15 grams ginger, 2 cloves garlic, 2 green chili, 1 tablespoon lemon juice, 1 teaspoon salt and blend well.
2. Transfer this mixture into a bowl. Keep aside.

(Rest of the Preparation)
1. In a mixing bowl, add 225 grams boiled potatoes, 160 grams soaked flattened rice, 70 grams grated paneer, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garam masala, 1/4 teaspoon red chili and mix all the ingredients well.
2. Now, take some mixture on your palm and flatten it little bit.
3. Place some coconut coriander mixture on it and cover it nicely.
4. Dip it in all purpose flour paste and roll them in bread crumbs.
5. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
6. Serve hot with ketchup.

Sabudana Vada Bombs

Servings - 2 - 3

INGREDIENTS
Sabudana - 300 grams
Water - 900 milliliters
Curd - 325 grams
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Potatoes - 770 grams
Water - 500 milliliters
Salt - 1 teaspoon
Sugar - 1 teaspoon
Cumin powder - 1 teaspoon
Green chili - 2 teaspoons
Lemon juice - 1 tablespoon
Roasted peanuts - 100 grams
Curry leaves - 1 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 300 grams sabudana and wash it with water.
3. Transfer the into a bowl, add 900 milliliters water and soak for 4 - 5 hours.
4. Take a bowl and place a stainer on it.
5. Place a muslin cloth on top of it.
6. Add 325 grams curd and squeeze it well.
7. Rest for 2 - 3 hours.
8. Transfer this into a bowl, add 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
9. Take a pressure cooker, add 770 grams potatoes, 500 milliliters water and cover it with lid.
10. Cook until you hear 3 - 4 whistles.
11. Open the lid and remove it from heat.
12. Drain, peel and mash the potatoes.
13. In a mixing bowl, add soaked sabudana, boiled mashed potatoes, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon cumin powder, 2 teaspoons green chili, 1 tablespoon lemon juice, 100 grams roasted peanuts, 1 teaspoon curry leaves, 2 tablespoons coriander and mix all the ingredients well.
14. Take some mixture in your hands and flatten it with the help of your fingers.
15. Add some curd mixture on it.
16. Roll it into a ball and slightly press it with your fingers to make a vada.
17. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
18. Drain it on an absorbent paper.
19. Serve hot.