Chekkalu is a traditional South Indian snack, particularly popular in Andhra Pradesh and Telangana. These crispy, savory fritters are often enjoyed with tea or coffee.

Ingredients:

• 1 cup rice flour
• 1/4 cup urad dal flour
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 cup vegetable oil
• Water, as needed

Instructions:

1. Prepare the dry ingredients: In a large bowl, combine rice flour, urad dal flour, cumin seeds, red chili powder, salt, and turmeric powder. Mix well.
2. Add oil: Heat the vegetable oil in a small pan until slightly hot. Pour it over the dry ingredients and mix until the flour is well coated.
3. Knead the dough: Gradually add water, a little at a time, and knead until a firm, non-sticky dough is formed. Avoid adding too much water.
4. Shape the chekkalu: Take small portions of the dough and roll them into thin, round patties.
5. Fry: Heat oil in a deep pan. Carefully drop the chekkalu into the hot oil and fry until golden brown and crispy on both sides.
6. Drain and serve: Drain the chekkalu on paper towels to remove excess oil. Serve hot with chutney or sambar.

Tips:

• For a spicier chekkalu, increase the amount of red chili powder.
• You can add other spices like asafoetida (hing) or curry leaves for added flavor.
• For a healthier option, try using whole wheat flour instead of rice flour.

3.Chevda: A Crunchy Indian Snack

Chevda is a popular Indian snack made from a mixture of fried ingredients like peanuts, puffed rice, lentils, and spices. It’s often enjoyed as a tea-time snack or during festivals.

Ingredients:

• 1 cup peanuts, roasted and salted
• 1 cup puffed rice
• 1/2 cup gram flour (besan)
• 1/4 cup roasted chana dal
• 1/4 cup roasted urad dal
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• Water, as needed

Instructions:

1. Prepare the dry ingredients: In a large bowl, combine peanuts, puffed rice, gram flour, roasted chana dal, roasted urad dal, cumin seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Add oil: Heat the vegetable oil in a small pan until slightly hot. Pour it over the dry ingredients and mix until the flour is well coated.
3. Knead the dough: Gradually add water, a little at a time, and knead until a firm, non-sticky dough is formed. Avoid adding too much water.
4. Shape the chevda: Break the dough into small pieces and roll them into thin, round patties.
5. Fry: Heat oil in a deep pan. Carefully drop the chevda into the hot oil and fry until golden brown and crispy on both sides.
6. Drain and serve: Drain the chevda on paper towels to remove excess oil. Serve hot or cold.

Tips:

• You can add other ingredients like cashews, almonds, or dried fruits for added flavor and texture.
• For a spicier chevda, increase the amount of red chili powder.
• You can store chevda in an airtight container for up to a week.

4.Sev: A Crispy Indian Snack

Sev is a popular Indian snack made from gram flour (besan) that is extruded into thin, crispy strands. It comes in various flavors like plain, spicy, or tangy.

Ingredients:

• 1 cup gram flour (besan)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• Water, as needed

Instructions:

1. Prepare the dry ingredients: In a large bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.
2. Add oil: Heat the vegetable oil in a small pan until slightly hot. Pour it over the dry ingredients and mix until the flour is well coated.
3. Knead the dough: Gradually add water, a little at a time, and knead until a firm, non-sticky dough is formed. Avoid adding too much water.
4. Extrude the sev: Use a sev press or a piping bag with a small, round nozzle to extrude the dough into hot oil, forming thin, crispy strands.
5. Fry: Fry the sev until golden brown and crispy. Drain on paper towels.
6. Store: Allow the sev to cool completely before storing in an airtight container.

Tips:

• For a spicier sev, increase the amount of red chili powder.
• You can add other spices like asafoetida (hing) or curry leaves for added flavor.
• For a tangy flavor, add lemon juice or chaat masala to the sev.

Mathri is a popular Indian snack known for its crispy texture and savory flavor. It’s often enjoyed with tea or coffee.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup semolina
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 cup vegetable oil
• Water, as needed

Instructions:

1. Prepare the dry ingredients: In a large bowl, combine all-purpose flour, semolina, cumin seeds, red chili powder, salt, and turmeric powder. Mix well.
2. Add oil: Heat the vegetable oil in a small pan until slightly hot. Pour it over the dry ingredients and mix until the flour is well coated.
3. Knead the dough: Gradually add water, a little at a time, and knead until a firm, non-sticky dough is formed. Avoid adding too much water.
4. Shape the mathri: Take small portions of the dough and roll them into thin, round patties.
5. Fry: Heat oil in a deep pan. Carefully drop the mathri into the hot oil and fry until golden brown and crispy on both sides.
6. Drain and serve: Drain the mathri on paper towels to remove excess oil. Serve hot or cold.

Tips:

• For a spicier mathri, increase the amount of red chili powder.
• You can add other spices like asafoetida (hing) or curry leaves for added flavor.
• For a healthier option, try using whole wheat flour instead of all-purpose flour.