50 Top Secret Deep Fried Recipes

50 Top Secret Deep Fried Recipes
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Contents
1. kakarakaya stuffed 2. bread fry 3. Capsicum Bajji 4. Kashmiri Dum Aloo 5. Avada / Avada 6. Tendli fry recipe 7. pakodi 8. Kacha kolar dalna recipe 9. Ridge gourd fry 10.Green gram dal bhaji 11.Yam kababs 12.Sabudana Fry 13.Dum Arbi 14.Tapioca Chips 15.Rice Flour Wada 16.Besan Stuffed Tendli 17.Cabbage Vada 18.Fritters with Skins of Split Black Lentils 19.Julienned Plantain Crisps 20.Plain Vada 21.Sun Dried Chilli with Ajwain 22.Bendi in Yogurt 23.Pakodi with Chilli Ginger 24.Plantain Fritters Mixture 25.Mysore Bonda 26.Plain Chana Dal Fritters 27.Poori 28.Sweet Rice Flour Balls 29.Roti Batter Fritters 30.Chickpea Fritters 31.Gujiyas 32.Poornam Boorelu 33.Spicy Boondi 34.Urad Dal Fritters 35.Mint Coconut Rice 36.Masala Chana Dal Fritters 37.Dahi Wada 38.Black-Eyed Pea Fritters 39.Onion and Chilli Fritters 40.Rice Papad 41.Pumpkin Fritters 42.Plantain Flower Fritters 43.Roasted Tindora 44.Cucumber Sesame Salad 45.Brown Onion Paste 46.Kajalu 47.Corn Vada 48.Onion Bonda 49.Idly Batter Fritters
kakarakaya stuffed
Published November 19, 2011 | By admin
kakarakaya stuffed
. Ingredients Bitter guard 3 onions 2 red chillies 10 salt to taste oil for frying Method of preparation
cut the bitter guards into half and slit them. deep fry and keep aside. grind onions, red chillies, salt into paste and fry it for 5minutes in medium flame. now stuff the fried paste into bitter guards and serve with hot rice. Posted in Deep Fried
bread fry
Ingredients Gram dal flour(besan) 1cup bread slices 5 red chilli powder 1tsp soda bi carb 1pinch salt to taste oil for frying Method of preparation:
cut the bread slices diagonally to form traingular pieces. Mix the gram flour, redchilli powder, salt, soda bi carb, salt with little amount of water and keep aside. Dip the bread slices in batter and deep fry and serve with tomato sauce. Posted in Deep Fried
Capsicum Bajji
Ingredients: Capsicum 5 Gram flour(besan/senaga pindi) 1cup ginger paste 1tbsp green chilli paste 1tsp salt to taste oil for frying Method of preparation:
wash and cut the capsicums into long slices. Mix gram flour, ginger paste, green chilli paste, salt into paste having flowing consistency using sufficient amount of water. Heat oil in a pan for deep frying. Now dip the capsicum slices into the paste and fry in the oil till golden brown. Serve hot as evening snacks. Posted in Deep Fried
Kashmiri Dum Aloo

Ingredients: potatoes 18-20 small sized oil for deep frying kashmiri redchillies 5-6 asafoetida a generous pinch green cardamom powder 1/2tsp dry ginger powder(soonth, sonti) 1tsp Fennel (saunf) powder 2tbsps murstard oil 1/4cup clove powder a generous pinch yogurt 2 cups salt to taste
roasted cumin powder 1/2tsp garam masala powder 1/2tsp Method of preparation: Peel, wash and prick potatoes with fork. Keep in salted water for 15min. Drain and wipe dry. Heat sufficient oil in a kadai & deep-fry potatoes on medium heat till golden brown. keep aside. Remove stems and make a paste of kashmiri red chillies using a little water. Whisk yogurt with kashmiri red chilli paste, cardomom powder, dry ginger powder and fennel powder. Heat mustard oil in a pan. add clove powder & asafoetida. Add half a cup of water and salt to taste & bring to boil. Stir in yogurt mixture and bring to boil. add fried potatoes & cook till the potatoes absorb the gravy and oil comes on top. Serve hot, garnished with roasted cumin powder & garam masala powder. Posted in Deep Fried
Avada / Avada
Ingredients: urad dal 2 cups yogurt 2 cups green chillies 5 ginger one inch piece urad dal 1/2 tsp chana dal 1/2 tsp mustard seeds 1/2 tsp
red chilli pieces 4-5 cumin seeds 1/2 tsp fenugreek seeds 1/4 tsp Oil for frying Method of preparation: Make ginger and green chillies into coarse paste. Whisk yogurt with little amount of water, the above ginger-chilli paste and salt. Heat oil in a pan and add fenugreek seeds,urad dal, mustard seeds, red chillies, cumin seeds and add to the yogurt mixture. Grind urad dal and salt to a thick paste using very little amount of water. Using oil/water shape the thick paste in the form of donut and deep fry. When they turn golden brown transfer them to yogurt mixture. Leave it for few minutes for them to absorb the spices and serve. You can garnish with cilantro when required( i dont prefer it though). Posted in Deep Fried
Tendli fry recipe

Ingredients: Tendli (dondakaaya) 250gms Fennel seeds (vaamu) 1tbsp Red chilli powder 1tsp salt to taste oil for frying Method of preparation:
Slice the tendli lenghtwise into four. Deep fry until golden brown and add fennel seeds, red chilli powder and salt and fry few more minutes. serve hot with rice. Posted in Deep Fried
pakodi
pakodi Originally uploaded by rajiashine. Ingredients: Bengal gram flour(besan) 1 cup green chillies 5 onions 1 sliced bread 2 salt to taste
soda-bi-carb 1/4tsp oil for deep frying Method of preparation: finely chop green chillies and onions. remove the edges of bread and crumble them. In a bowl add all the ingredients making flowing mixture with sufficient amount of water. Heat oil in a kadai. drop spoonfuls of the mixture into oil and deep fry until golden brown. Posted in Deep Fried
Kacha kolar dalna recipe

Ingredients: Raw bananas 4 gram flour(besan) 2tbsps ginger 2 inch piece garlic 6-8 cloves onion 1 tomato 1 red chilli powder 1tsp
salt oil bay leaf 1 turmeric powder 1/2tsp garam masala powder 1/2tsp Method of preparation: Grind ginger and garlic into smooth paste. Finely chop onion and tomato. Boil, peel and mash bananas. Add gram flour, 1tsp of ginger-garlic paste, 1/2tsp rechilli powder, salt. knead into dough and take small portions and make them into small balls and press it with palms in the form of koftas. Deep fry them in oil until golden brown and keep aside. Heat 1tbsp of oil in a pan. add bay leaf, onion, ginger-garlic paste, red chilli powder, turmeric powder and stir until the onions become translucent. now add tomato and cook for few minutes. Add two cups of water and bring it to boil. add salt and the fried koftas. stir in garam masala and serve hot. Its a famous bengali dish. Posted in Deep Fried
Ridge gourd fry

Ingredients: Ridge gourd 2 Red chilli powder 1tbsp salt to taste oil for deep frying Method of preparation: Wash ridge gourds and remove the end portions. Now cut them into 2-inch pieces horizontally and cook with sufficient amount of
water until done. Cool them and squeeze the flesh and juice gently out of them. Heat oil for deep frying. Add the squeezed ridge gourds and fry them until golden brown. Remove from heat add red chilli powder and salt and serve hot with hot rice. Posted in Deep Fried
Green gram dal bhaji

Ingredients: Whole green gram dal 1 cup green chillies 5-8 curry leaves 10 cumin seeds 1tsp soda 1 pinch salt to taste oil for frying Method of preparation:
soak green gram dal for about 3 hours. Grind green chillies, dal, salt into smooth paste with little water. Add cumin seeds, curry leaves, soda to the above dal paste. fry oil in pan, take spoonfuls of above paste and drop in oil. Removed when fried and enjoy with your fav. sauce. P.S. you can added little amount of rice flour to make the batter thick. Posted in Deep Fried
Yam kababs
Yam kababs(Kandha vada/ kanda vada/kanda vadalu) Ingredients: Yam (grated) 1 cup Red chillies 6-8 salt to taste split bengal gram 1 cup Onions 2 Rice flour 1-2tbsps Oil for frying
Method of preparation: Wash yam thoroughly(before and after grating.) squeeze excess water if needed. soak bengal gram for 1hour. Grind grated yam, red chillies, salt, bengal gram, 1 onion(halved) into paste. add onion(chopped), rice flour to above paste and make kababs(as shown above) by pressing little amount above mixture. Fry oil in a pan, fry the kababs until done. Posted in Deep Fried
Sabudana Fry
Ingredients: Sabudana/ Pearl sago/ Saggu biyyam 1/2 cup Green chillies 3-4 Peanuts 2-3tbsps Oil for deep frying Method of preparation: Deep fry sabudana and drain on absorbent paper. Roast peanuts and keep aside. Finely chop green chillies and fry until light brown. In a big bowl, add fried sabudana, green chillies, peanuts, salt and mix well.
Notes: Take care while frying sabudana. You can squeeze lime juice if you wish. Posted in Deep Fried
Dum Arbi
Ingredients: Arbi/ Colocassia/ Chama dumpalu 4 Oil for deep frying Grind the following into smooth paste Onion(chopped) 1 small Ginger(peeled and chopped) 1 inch piece Garlic(crushed) 2-3 pods Poppy seeds/ Khus khus(soaked in water for 15min) 2 tbsps Whisk the following and keep aside
Yogurt 1cup Red Chilli Powder 1 tsp Cumin powder 1 tsp Turmeric powder a pinch Grind the below 3 ingredients into fine powder Cloves 2 Cinnamon 1/2 inch piece Corriander seeds 2 tsps Green cardamoms 2-3 Bay leaves 1-2 Oil 2 tbsps Salt to taste Method of preparation: Wash, peel and chop arbi into small cubes. Deep fry until golden brown and drain on absorbent paper. Heat oil in a pan, add green cardamoms, bay leaves and the first ground paste. Fry for about 5 min, or until the paste changes color to light brown. Add whisked yogurt, fried arbi, last ground masala powder and salt. Stir and cover the pan with tight lid and simmer for about 15 min. This process is called dum. So that all the flavours donot escape. Remove the lid only before serving. Notes: You can also add fresh cream before serving. You can alternatively cover the pan with aluminium foil. Posted in Deep Fried
Spicy Tendli
Dondakaya vepudu . Ingredients: Tendli/ Dondakaya 10-15 Sesame seeds 1 tbsp Roasted Bengal gram 1 tsp Red chilli powder 1/2 tsp Salt to taste Oil 2 tbsps Method of preparation: Wash, remove ends and chop tendli vertically twice. Heat oil in a pan, add tendli and fry for 3-5 minutes or until they are tender.
Heat pan, add 1 tbsp of water, sesame seeds and saute until seeds turn light brown. Grind roasted sesame seeds and roasted bengal gram into fine powder. Add this powder to the fried tendli along with red chilli powder and salt. Serve hot with rice. Notes: You can deep fry tendli if you wish. Posted in Deep Fried
Tapioca Chips
Karrapendalam chips . Ingredients: Tapioca root/ Kappa 1 Yogurt 1 cup Salt to taste Oil for deep frying Method of preparation: Remove ends and peel tapioca . Wash throughly and make thin slices in a slicer. Soak the tapioca slices for half an hour in yogurt to which salt is added.
Heat oil in pan till smoky. Remove tapioca slices out of yogurt and give it a quick squeeze. Now place them one by one in pan and fry until done. Sprinkle salt and serve. Notes: You can sprinkle your masala blend or just paprika on top of kappa chips. Posted in Deep Fried
Rice Flour Wada

Biyyam Pindi Wadalu . Ingredients: Rice Flour 1 cup Moong Dal 2 tbsps Red Onion 1 Green Chillies 3 Salt to taste Oil for deep frying Method of preparation: Finely chop green chillies and onion.
Heat a cup of water in vessel, add moong dal and bring to boil. Remove from heat and keep it aside. In a deep bowl, mix rice flour, boiled moong dal, chopped onion, green chillies and salt into soft dough using the hot water left in moong dal vessel. Make small golf sized balls with the dough and flat them on palm. Make a hole in the middle and deep fry until golden brown. Serve hot. Notes: Make sure the water is warm enough to make the rice flour dough. Posted in Deep Fried
Besan Stuffed Tendli

Dondakaya Senagapindi Gutthulu . Ingredients: Tendi 10 Besan 1/2 cup Red chilli powder 1tbsp Soda-bi-carb a pinch Salt to taste Oil 2 tbsps Method of preparation:
In a bowl, mix besan, red chilli powder, soda-bi-carb and salt into somewhat solid paste using little water. Wash and remove ends of tendli. Slit each tendli lengthwise twice upto 3/4 the length. Stuff the besan paste into each tendli. In a deep pan, heat oil and add the stuffed tendli. Stir-fry on medium low flame until tendli turns golden brown. Serve hot with rice. Notes: Make sure the besan paste is solid enough (not pouring) to stuff into tendli. Posted in Deep Fried
Cabbage Vada
Cabbage Vada . Ingredients: Urad dal 1 cup Cabbage 1/2 Green Chillies 3 Ginger 2 inch piece Cumin seeds 2 tsps Salt to taste Oil for deep frying Method of preparation:
Soak urad dal in water for an hour. Grind the soaked urad dal into thick smooth paste adding minimum amount of water. Chop cabbage roughly. Chop green chillies and ginger finely. In a bowl, mix urad dal paste, chopped cabbage, green chillies, ginger, cumin seeds and salt thoroughly. In a deep pan, heat oil on medium high. Wash left palm and let it be wet all through the process. Using right hand, make lemon sized ball with urad dal mixture. Place in on left hand and flatten it. Make a small hole in the middle and slowly leave in hot oil. Fry on both sides until golden brown. Serve hot. Notes: Use all the mixture instantly. If delayed, vada soaks more oil and tastes bad. Posted in Deep Fried
Fritters with Skins of Split Black Lentils

Pottu Vadiyalu . Ingredients: Black urad dal split 2 cups Green Chillies 2 Salt to taste Oil for deep frying Method of preparation: Soak black urad dal in water for 12 hours in a wide vessel. The black skin seperates from the white urad dal.
In the wide vessel having soaked urad dal, let the skins float by giving the water a circular motion with back of hand. Remove most of the black skins and give it a quick squeeze. Remove stems, wash and mash green chillies coarsely. Grind 1/2 cup of soaked white urad dal into thick paste using little water. Mix the urad dal paste, the squeezed black skins, mashed green chillies and salt together. Form small circles of the mixture on a plate/plastic paper. Let them dry under sunlight for 2-4 days. Store tight and deep fry when needed and mix with white rice and ghee. Notes: Fry on medium high heat. Dont let them turn black. Posted in Deep Fried
Julienned Plantain Crisps

Aratikaya Chips . Ingredients: Plantain 1 Red Chilli powder to taste Salt to taste Oil for deep frying Method of preparation: Wash,remove ends and peel the plantain. With the help of julienne cutter, slice the plantain into long strips and soak them in water with little bit of salt.
Heat deep bottomed vessel. Pour oil and heat until smoky. Carefully drop the julienned plantain into hot oil. Fry until it crisp and drain on absorbent paper. Season with salt and red chilli powder. Notes: You can swap water with yogurt to soak plantation strips. Posted in Deep Fried
Plain Vada
Minapappu Garelu . Ingredients: Urad dal 1 cup Salt to taste Oil for deep frying Method of preparation: Soak urad dal in water for an hour. Grind the soaked urad dal and little salt into thick smooth paste adding minimum amount of water.
In a deep pan, heat oil on medium high. Wash left palm and let it be wet all through the process. Using right hand, make lemon sized ball with urad dal mixture. Place in on left hand and flatten it. Make a small hole in the middle and slowly leave in hot oil. Fry on both sides until golden brown. Serve hot with your favorite chutney. Notes: Make sure the consistency is not too solid which yields hard wadas or not too liquid which soaks up lots of oil. Variations include grinding ginger and green chillies along with the soaked urad dal. Posted in Deep Fried
Sun Dried Chilli with Ajwain

Vamkaram/ Vaamu Karam . Ingredients: Japanese/ mexican/ california chilli or chiles that are about medium-hot 2 kgs Ajwain/ Vaamu/ Carom seeds 250 gms Salt 250gms Method of preparation: Wash, remove stems and pat dry chiles. Using large mortar and pestle, gently pound chillies, carom seeds and salt. Stop until the green chillies transform to about 1-2 inch sized fragments. Remove and dry the mixture under direct sunlight until dry and crisp (abt. 10 days on medium hot sun).
Store tight and deep fry until golden brown when needed. Mix with plain white rice and serve. Notes: A quick fix for those spicy souls if you have this in hand. Posted in Deep Fried
Bendi in Yogurt
Bendakaya Perugu Pacchadi . Ingredients: Bendi/ Okra 4 Yogurt 1 cup Green chillies 2 small Red chilli powder a pinch Salt to taste Oil 2 tbsps Talimpu: Urad dal (skinned n split black lentils) 1/2 tsp Fenugreek seeds a pinch
Mustard seeds 1 tsp Cumin seeds 1/2 tsp Ajwain (carom seeds) a pinch Method of preparation: Remove stems, wash and chop green chillies finely. Clean and pat dry bendi. Chop off the ends and cut the bendi into 1/2 inch circles. In a pan, add 1 tbsp of oil and saute bendi for few minutes or until they become tender. In a deep bowl, mix the fried bendi with yogurt, finely chopped green chillies and salt. Heat a tbsp of oil in a pan, add all talimpu ingredients in order. Fry until they start spluttering and add to the above yogurt bowl. Sprinkle a pinch of red chilli powder for color. Serve with rice or chapati. Notes: If you dont like to saute the bendi, roast them in oven. Posted in Deep Fried
Pakodi with Chilli Ginger

Gatti Pakodi . Ingredients: Rice flour 1 cup Plain flour 1/2 cup Ginger 1/2 inch piece Green chillies 4 Salt to taste Oil for deep frying Method of preparation:
Peel and chop ginger coarsely. Remove stems and wash green chillies. Grind green chillies and ginger in a blender. In a wok, heat oil on medium high. In a vessel, mix rice flour, plain flour, ground green chilli ginger and salt using 3 tbsps of hot oil(use above one). Combine into a soft dough(chapati kind) using little water as needed. Make 2-3 inch sized cylinders out of 1 inch balls and flatten them on plastic sheet with right thumb. Take a bunch of flattened dough portions and put in hot oil. Turn them often and remove when golden brown or when dark brown(for later use). Serve immediately(if golden brown) or store tight for dark brown ones. Notes: Make sure the pakodi cylinder dough is made flat enough before frying for good crunch. Posted in Deep Fried
Plantain Fritters Mixture

Aratikaya Bajji Mixture/ Plantain Fritters Chat . Ingredients: Plantains 1 Besan 1 cup Red Chilli Powder 1/2 tsp Soda-bi-carb a small pinch Salt to taste Raw Peanuts 1/2 cup Onions 1 Green Chillies 1 Red Chilli Powder 1/2 tsp
Lemon 1 Coriander Leaves 10-15 Salt to taste Method of preparation: Remove ends, peel and chop plantain into thin circles. Soak the chopped plantain cirlces in cold water. Heat oil in wok until smoky hot and then reduce to medium high. In a bowl, add besan, red chilli powder, salt and soda-bi-carb. Add little by little water to make batter having honey like consistency. Dip each plantain circle in besan batter coating both the sides and leave each slowly in hot oil. Turn on both sides until golden brown and remove on kitchen napkin. Heat a tbsp of oil in small pan, roast the peanuts until crisp and brown. Wash and finely chop coriander leaves. Wash, remove stem and finely chop green chilli. Remove ends, peel and finely chop onion. Chop the fried plantain circles into small pieces. In a deep bowl, add chopped plantain pieces, roasted peanuts, chopped coriander leaves, green chilli, onion, red chilli powder and salt. Mix thoroughly by giving a good pressure. Squeeze a lemon on top and serve. Notes: Make sure you fry the plantain circles right. Posted in Deep Fried
Mysore Bonda
Mysore Bajji . Ingredients: Plain Flour/ Maida 3 cups Plain Yogurt 1 cup Salt few pinches Oil for deep frying Method of preparation: In a bowl, mix plain flour, yogurt, salt together with required amount of water. The flour mixture needs to be flowy but tight. Leave the flour mixture covered for atleast 3 hours.
Heat oil in wok until smoking hot, take golf sized balls out of the mixture and place slowly in oil. Fry on both sides until golden brown. Serve hot with chutney. Notes: Add a pinch of soda-bi-carb to flour mixture if needed before frying. Posted in Deep Fried
Plain Chana Dal Fritters

Senagapappu Vada . Ingredients: Chana Dal 1 cup Onion 1 small Green Chiles 3-5 Curry Leaves 8-10 Salt to taste Oil for frying Method of preparation:
Peel, wash and finely chop onion. Remove stems, wash and finely chop green chiles. Wash and finely chop curry leaves. Wash and soak chana dal for 3 hours. Drain the water and grind the soaked chana dal coarsely without adding any water. Combine the ground chana dal with chopped onion, green chillies, curry leaves and salt. Take 1- 1 1/2 inch sized ball out of above chana dal mixture. Place the ball on left hand and press it lightly to form a 2 inch disk. Heat oil in deep vessel on medium high heat. Deep fry the disks until golden brown on both the sides. Drain on absorbent paper and serve with any chutney. Notes: Make sure oil is not smoking hot. Posted in Deep Fried
Poori
Godhuma Pindi Poorilu . Ingredients: Wheat Flour 3 cups Oil 1 tbsp Salt 1/2 tsp Oil for deep frying Method of preparation: In a mixing bowl, add wheat flour, oil and salt. Knead all the ingredients together using little amount of water at a time to form a tight dough without sticking to fingers. Leave the poori dough covered for 15-30 minutes.
Take golf sized balls out of the dough and flat them with roller into somewhat thick discs. Heat oil in a wok on medium-high heat until smoking hot. Place one rolled out poori at a time slowly in hot oil. Press it lightly with a steel strainer until it puffs and becomes light gold. Turn on other side and let it turn golden as well. Serve hot with your favorite curry. Notes: Make sure thickness of rolled out poori is not too thin or not too thick. Posted in Deep Fried
Sweet Rice Flour Balls

Chanividi Vundalu/ Paakundalu . Ingredients: Rice 1 cup Sugar 1/2-3/4 cup Dry Coconut (minced or grated) 1 tbsp Ghee 1 tbsp Oil for deep frying Method of preparation: Soak rice in water for 6-8 hrs. Drain rice onto absorbent cloth and spread on single layer. Dry the rice in sun until it becomes almost dry.
Once slightly wet, grind rice into fine powder. Follow the recipe before the ground rice becomes dry. Heat 1 tsp of ghee on small pan, add dried coconut and fry until it turns light brown. Heat small pot on medium-high heat, add sugar and 1/4 cup of water. Stir frequently until sugar mixture attains the consistency somewhat thinner than that of honey. Then add the ground rice, fried dried coconut and remaining ghee. Mix thoroughly without any lumps and let it cool down. Take small golf sized balls out of the cooled rice flour mixture and keep aside. Heat oil in wok on medium-high flame, drop one ball at a time. Fry until they turn golden brown on all the sides. Drain onto absorbent paper and serve. Notes: Store in tight container and they stay for weeks fresh. Posted in Deep Fried
Roti Batter Fritters

Idly Pindi Punukulu . Ingredients: Urad Dal (whole or split and skinned) 1/2 cup Idly Rawa 1 1 1/2 cups Onion 1 Green Chiles 2 Cumin Seeds 1 tbsp Curry Leaves 3-5 Salt to taste Oil for deep frying Method of preparation:
Soak urad dal in water for 3 hours. Grind the soaked urad dal into smooth paste adding minimum amount of water. Soak ildy rawa in water for 1-2 hours and squeeze the excess water out of it and keep aside. Mix together urad dal paste, soaked idly rawa and salt into somewhat tight mixture without adding too much water. Let the batter ferment for 10-12 hours. Wash, remove stems and finely chop green chillies. Peel and chop onion finely. Add chopped onion, green chillies, cumin seeds to above urad dal and rawa batter. Heat oil in wok on medium-high flame. When oil gets very hot, take small amounts of above mixture and gently drop into oil. Use the remaining batter until the wok is almost full. Let them turn golden brown on one side and then turn on other side. When they are completely fried on all the sides, remove onto absorbent paper. Repeat the same with remaining batter. Serve hot with any chutney. Notes: The fermented batter saves in fridge and can be used for onion or chilli roti. Posted in Deep Fried
Chickpea Fritters
Sengala Vada . Ingredients: Chickpeas 1 cup Onion 1 small Ginger 1-2 inch piece Green Chiles 3-5 Cilantro few sprigs Salt to taste Oil for deep frying Method of preparation:
Peel, wash and finely chop onion. Remove stems, wash and finely chop green chiles. Peel and mince ginger. Wash and roughly chop cilantro. Wash and soak chickpeas for 3-5 hours. Drain the water, wash thoroughly and grind the soaked chickpeas coarsely without adding any water. Heat oil in a wok on medium high heat. Combine the ground chickpeas with chopped onion, green chillies, cilantro and salt. Test the oil by dropping small amount of above chickpea mixture into oil. If the batter rises quickly then the oil is ready. Take 1- 1 1/2 inch sized above mixture onto left hand and press it lightly with right hand to form a 2 inch disk. Drop the disk into hot oil slowly and repeat the same with remaining chickpea mixture until the wok is full. Fry both sides until golden brown. Make sure the oil is medium hot before you start a new batch. Drain on absorbent paper and serve with any chutney. Notes: Dont oversoak chickpeas. Posted in Deep Fried
Gujiyas
Gulla Senaga Podem Kajjikayalu . Ingredients: Allpurpose Flour/ Maida 2 cups Pure Ghee 1 tbsp Salt a pinch Oil for deep frying For the filling: Dalia/ Gulla Senagapappu 1/2 cup Dry Coconut (grated/ cubed) 1/4 cup Cashews 1/4 cup
Poppy Seeds 2 tbsps (optional) Sugar 1/2-3/4 cup Method of preparation: Knead allpurpose flour, ghee and salt into tight dough using sufficient water. Leave the dough covered for atleast an hour. Grind all the filling ingredients into fine powder and keep aside. Take small lime sized ball out of the allpurpose dough and roll into 6-8 inch thin circle. Dust the allpurpose flour so that the dough doesnt stick to rolling pin. Put a big spoonful of the filling powder in the middle of rolled circle. Apply oil to the outer rim of the circle and fold the circle into half carefully to form a semicircle. Press the edges tight and twist it all the way to tightly lock the powder inside. Repeat the same with remaining dough and filling. Heat oil in a pan on medium-high heat. Test the oil with a small piece of dough. When the dough floats to the top in no time, then the oil is ready. Put each tightly packed gujhiya into hot oil and fry for 2-4 minutes or until it turns golden brown on both sides. Remove onto absorbent paper. Serve and store tight the remaining gujiyas. Notes: Instead of deep frying, you can use oven to roast them. Posted in Deep Fried
Poornam Boorelu
Poornam Boorelu . Ingredients: Rice 3 cups Urad Dal 1 cup Salt a pinch Oil for deep frying For the filling: Chana Dal 1 cup Jaggery 1 cup Cardamom 1 pod
Method of preparation: Wash rice and urad dal thoroughly. Soak rice and urad dal together for 5 hours. Bruise the cardamom and remove the black seeds from inside. Wash and boil chana dal in 8 cups of water. Remove onto absorbent paper when dal is just cooked. Pat them dry or leave it to dry for few mintues. Then grind the cooked chana dal along with jaggery and cardamom seeds into smooth paste without adding any water. Make small 1-2 inch balls out of the above chana dal mixture and keep aside. Grind the soaked rice, urad dal and salt into smooth and thick batter adding minimum amount of water. Heat oil in a wok on medium heat. Dip the chana dal ball in rice and urad dal batter to coat it completely. Slowly drop the coated chana dal ball into hot oil. Repeat the process until the wok is almost full. Fry them until golden brown by turning up and down occasionally. Remove onto absorbent paper. Fry the remaining chana dal balls by dipping them in urad dal and rice batter. Serve hot with a dollop of ghee on top. Notes: Instead of soaking rice and urad dal, you can soak and grind urad dal and mix it with rice flour. Make sure to keep the batter aside for an hour before using it. Posted in Deep Fried
Spicy Boondi
Karam Boondi . Ingredients: Besan/ Senagapindi 2 cups Water 1 -1 1/4 cup Soda-bi-carb a small pinch Oil for deep frying Garlic Pods 4 small Curry Leaves 10 Red Chilli Powder 1 tsp Salt to taste Oil 1 tsp
Method of preparation: In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps. Heat oil in a wok on medium high heat. Use a perforated spoon to shield the oil. Pour the batter onto the perforated spoon one spoon at a time. Make sure to tap the perforated spoon to let the batter fall through the holes. Stop when the wok is filled with boondi, let them turn little crisp. Remove the boondi onto absorbent paper with the help of a skimmer before they turn dark brown. Repeat the process until all the besan batter is finished. Heat oil in a pan, add garlic cloves. When they start to change color, add curry leaves. Remove from heat and cool it down. In a mixing bowl, add the fried boondi, fried garlic cloves, curry leaves, red chilli powder and salt. Mix thoroughly and serve. Notes: Make sure the besan batter is on thinner side rather than on thicker side. Posted in Deep Fried
Urad Dal Fritters

Minapa Pindi Punukulu/ Punugulu . Ingredients: Urad Dal 1/2 cup Rice Flour 1 1/4 cup Salt to taste Oil for deep frying Method of preparation: Soak urad dal in water for 4-6 hrs. Grind urad dal into smooth paste adding least amount of water. Mix both rice flour and urad dal paste with sufficient salt. Leave the batter overnight to ferment.
Heat oil in a wok on medium-high heat. Test the batter by taking a spoonful of and slowly dropping it into hot oil. The batter should rise to the top in no time. Use remaining batter to make more. Stop when wok is almost full. Once they turn golden brown on all the sides, remove onto absorbent paper. Serve hot with any chutney. Notes: If punukulu seems to soak too much oil, then add little bit of rice flour and try again. Posted in Deep Fried
Mint Coconut Rice

Pudina Pulav . Ingredients: Raw Rice 2 cups Mint Leaves 2 cups Yogurt 1/4 cup Ginger 2 inch piece Lemon Juice 2 tsps Dried Whole Red Chiles 3-5 Coconut (shredded) 3 tbsps Black Peppercorns 10-15 Chana Dal 1 tsp Mustard Seeds 1/2 tsp
Cumin Seeds 1 tsp Peanuts 2 tsps Oil 2 tbsps Method of preparation: Cook the rice in 4 cups of water in a cooker and keep aside. Clean and wash mint leaves. Peel and roughly chop ginger. Tear red chiles into small pieces. Grind mint leaves, ginger, red chiles, peppercorns, coconut, yogurt and salt together into smooth paste. Heat oil in a deep vessel, add peanuts and roast for few seconds. Then add chana dal, mustard seeds and cumin seeds. When mustard seeds stop spluttering, add the above mint paste and stir fry for few seconds. Now add the rice and mix thoroughly. Cook covered for 2-3 minutes and stir in lemon juice.. Serve hot with any raita. Notes: I liked this mint rice without addition of yogurt. Posted in Deep Fried
Masala Chana Dal Fritters

Senagapappu Masala Vada . Ingredients: Chana Dal 1 cup Onion 1 small Cloves 1 Cinnamon 1/2 inch piece Coriander Seeds 1 tbsp Whole Red Chiles 3 Curry Leaves 8-10 Salt to taste Oil for frying
Method of preparation: Peel, wash and finely chop onion. Wash and tear curry leaves into small pieces. Grind clove, cinnamon, coriander seeds and red chiles into fine powder. Wash and soak chana dal for 3 hours. Drain the water and grind the soaked chana dal coarsely adding least amount of water. Combine the ground chana dal with chopped onion, curry leaves, ground masala powder and salt. Take 1- 1 1/2 inch sized ball out of above chana dal mixture. Place the ball on left hand and press it lightly to form a 2 inch disk. Heat oil in deep vessel on medium high heat. Deep fry the disks until golden brown on both the sides. Drain on absorbent paper and serve hot. Notes: If chana dal mixture is little watery, add rice flour to make somewhat tight mixture. Posted in Deep Fried
Dahi Wada
Avada / Aavada / Perugu Wada . Ingredients: Urad dal 1 cup Salt to taste Oil for deep frying Yogurt 2 cups Green Chiles 2-3 Ginger 1 inch piece Turmeric Powder a pinch Fresh Cilantro few leaves Spicy Boondi few tbsps
Talimpu: Fenugreek Seeds a big pinch Urad dal 1/2 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/2 tsp Curry Leaves few Oil 1 tbsp Method of preparation: Soak urad dal in water for 1-2 hours. Grind the soaked urad dal with little salt into smooth paste adding minimum amount of water. Peel and roughly chop ginger. Remove stems, wash and roughly chop green chiles. Coarsely grind ginger and green chiles. In a wide vessel, whisk together yogurt, above ginger green chilli paste, turmeric powder and salt. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl. Fill another wide vessel with water and keep aside. In a deep pan, heat oil on medium high. Wash left palm and let it be wet all through the process. Using right hand, take little amount of urad dal paste, place in on left hand and flatten it. Make a small hole in the middle and slowly leave in hot oil. Repeat the same until there is some space in oil. Fry the wada on both sides until light brown.
Remove fried wada from hot oil with a strainer and soak in above water vessel for few seconds. Then tranfer the wadas from water vessel to yogurt vessel. Repeat the same with all the fried wadas. Leave the wadas in yogurt for atleast 15 min. to soak up all the flavors. Just before serving, garnish dahi wada with cilantro and boondi. Notes:Make sure the urad dal batter is on thicker side rather than on thinner side. Posted in Deep Fried
Black-Eyed Pea Fritters

Alasanda Vada . Ingredients: Black-eyed Peas / Bobbarlu 1 cup Onion 1 small Green Chiles 2 Ginger 1 inch piece Cloves 1 Cinnamon 1/2 inch piece Broken Dried Red Chiles 2 Curry Leaves 8-10 Salt to taste Oil for deep frying
Method of preparation: Wash and soak black-eyed peas in water for 6-8 hrs. Peel, wash and finely chop onion. Peel and mince the ginger. Remove stems, wash and finely chop green chiles. Wash and tear curry leaves into small pieces. Grind soaked black-eyed peas, clove, cinnamon, red chiles and salt coarsely adding least amount of water required. Heat oil in deep vessel on medium high heat. In a mixing bowl, mix the ground black-eyed pea mixture with chopped onion, ginger, green chiles and curry leaves. Take 1- 1 1/2 inch sized ball out of above black-eyed pea mixture. Place the ball on left hand and press it lightly to form a 2 inch disk. Deep fry the disks until golden brown on both the sides. Drain on absorbent paper and serve hot with any chutney. Notes: If black-eyed pea mixture is runny, add rice flour to tighten it a little. Posted in Deep Fried
Onion and Chilli Fritters

Ullipaya Pacchi Mirapakaya Pakodi . Ingredients: Onion 1 Green Chiles 2 Besan / Chickpea Flour 1 cup Cumin Seeds 1 tsp Red Chilli Powder 1/2 tsp Soda bi carb a pinch Salt to taste Oil for deep frying Method of preparation:
Peel and chop the onion. Remove stems, wash and chop green chiles. Heat oil in a wok on medium high heat. In a mixing bowl, add besan, cumin seeds, red chilli powder, chopped onion, green chiles, soda bi carb and salt. Add water slowly and mix thoroughly the above mixture into thick flowy batter. Pick up some of the above batter with cupped fingers and carefully drop big droplets into hot oil. Let them turn light golden on both the sides and remove with a slotted spoon onto absorbent paper. Repeat the same with remaining batter. Serve hot with pickle rice or with any chutney. Notes: If the consistency of the besan batter is too thick, fritters turns hard. If the consistency is too thin, fritters absorb more oil. So adjust the consistency once you test the batter by dropping small drop into hot oil. Posted in Deep Fried
Rice Papad
Chakka Appadalu . Ingredients: Rice Flour 2 cups Water 1 cup Chana Dal 2-3 tbsps Pure Ghee 1 tbsp Salt to taste Oil for deep frying Method of preparation: Soak chana dal in water for 3-4 hrs. Bring to boil a cup of water in a small pot.
Remove from heat and add salt, soaked chana dal and rice flour. Stir thoroughly and keep covered for 5 10 minutes. Once cooled to room temperature, knead the rice flour mixture with hands into tight dough using enough oil. Take lemon sized portions of the dough and flatten it on a plastic surface into 4 5 inch circles. Repeat until the rice flour dough is finished. Heat oil in a pan on medium high heat. Slowly drop upto 4 flattened rice flour circles into hot oil one by one. Fry on both sides until dark golden brown. Remove onto absorbent paper. Repeat the same with remaning circles. Store tight and they are good for weeks. Serve as a snack during tea time. Notes: Ghee prevents the papad from going hard like a rock. Posted in Deep Fried
Pumpkin Fritters
Gummadikaya vadiyalu . Ingredients: Pumpkin 1/4 of small one Urad Dal 1 cup Green Chiles 3 Cumin Seeds 1 tsp Salt to taste Method of preparation: Soak urad dal in water for 2 3 hrs Grind urad dal with little water into smooth paste. Remove stems, wash and grind green chiles coarsely.
Chop pumpkin into small pieces (about 2 cups) and apply salt. Tie pumpkin pieces in a muslin cloth and place a heavy object on top to remove water. After an hour or two, squeeze excess water out of the pumpkin pieces. In a mixing bowl, mix together urad dal paste, squeezed pumpkin pieces, ground green chiles, cumin seeds and salt (if needed). Heat oil in a deep frying pan on medium high. Then add a tbsp of prepared mixture into hot oil. Repeat until the frying pan is full. Fry the pumpkin batter on both sides until golden brown. Remove onto absorbent paper. Serve immediately with steaming rice and ghee. Notes: Pumpkin can be used without removing water, but the fritters take more oil and flatten in minutes. Posted in Deep Fried
Plantain Flower Fritters

Arati Puvvu Vadalu . Ingredients: Plantain Flower 1 small Chana Dal 1 cup Onion 1 Green Chiles 3-5 Cilantro few sprigs Salt to taste Oil for deep frying Method of preparation:
Remove the petals and seperate the flowers. Remove the hard covering and hard stem in each flower. Refer to this plantain flower. Chop the flowers finely, apply salt and leave aside. Wash under water and squeeze all the water out. Peel and finely chop onion. Remove stems, wash and finely chop green chiles. Wash and roughly chop cilantro. Wash and soak chana dal for 5 hours. Drain the water, wash thoroughly and grind the soaked chana dal coarsely without adding water. Heat oil in a deep frying pan on medium high heat. Combine the squeezed plantain flowers with ground chana dal, chopped onion, green chillies, cilantro and salt. Test the oil by dropping small amount of above plantain flower mixture into oil. If the batter rises quickly then the oil is ready. Take a lemon sized amount of above mixture onto left hand and press it lightly with right hand to form a 2 inch disk. Drop the disk into hot oil slowly and repeat the same with remaining plantain flower mixture until the frying pan is full. Fry the disks on both sides until golden brown and remove onto absorbent paper. Make sure the oil is not smoking hot before you start the next batch. Serve hot as a snack or serve with rice and ghee. Notes: Dont leave the flowers outside for long for they turn black easily. Posted in Deep Fried
Roasted Tindora
Dondakaya Vepudu . Ingredients: Tindora / Ivy Gourd 1 cup Red Chile Powder to taste Turmeric Powder a pinch Salt to taste Oil 1 tsp Method of preparation: Wash, remove ends and slice the tindora into thin circles. Place the chopped tindora on baking tray, drizzle oil and mix thoroughly. Preheat oven to 350 F and bake the tindora for 45 min to 60 min.
Check ocassionally and turn in the middle. Remove, sprinkle red chile powder and salt. Serve with steamed rice and ghee. Notes: Alternatively deep fry or shallow fry the tindora until brown. Posted in Deep Fried
Cucumber Sesame Salad

Keera Dosakaya Baddalu . Ingredients: Mediterranean Cucumber 3 Raw Peanuts 1 tbsp Black Sesame Seeds 1 tbsp Green Chiles 2 Cumin Seeds 1/2 tsp Asafoetida a pinch Cilantro few sprigs Salt to taste Oil 1 tsp
Method of preparation: Peel and chop cucumbers into small cubes. Remove stems, wash and slit green chiles. Wash and mince cilantro. Heat a small pan, add sesame seeds and toast them for a minute or two. Heat few drops of oil in a small pan, add raw peanuts and fry them until roasted. Remove from heat and crush roasted peanuts with a pestle. Heat oil in a deep pan, add cumin seeds and asafoetida. When cumin seeds turn brown, add green chiles and remove from heat. Cover the pan after adding chopped cucumber and salt. In a mixing bowl, mix above cucumber, crushed peanuts, toasted sesame seeds and chopped cilantro together. Serve immediately. Notes: Substitute with any other salad cucumber by removing its seeds. Posted in Deep Fried
Brown Onion Paste

. Ingredients: Yellow Onion 3 Oil 1 tbsp Method of preparation: Peel, halve and thinly slice the onions. Apply oil to sliced onion and spread on a baking sheet in one layer. Preheat oven to 350 F and bake the onions for about 30 50 min until they turn brown. Alternatively, deep fry the sliced onions until brown.
Once cooled, grind the onions into smooth paste by adding little water. Store tight and refrigerate for further use. Notes: Used mainly in gravy dishes. I make this when there are too many onions, but generally dont grind the browned onions until needed to increase the shelf life. Posted in Deep Fried
Kajalu
Karam Chakrabanalu, Karam Kajalu . Ingredients: Plain Flour / Maida 4 cups Extremely Hot Dried Chile Powder 1/2 tsp Cumin Seeds 1 tsp Salt to taste Oil 1/2 cup Water as required Oil for deep frying Method of preparation:
Heat oil in a small pot until smoking hot. In a mixing bowl, mix plain flour, hot chile powder, cumin seeds and salt together. Pour the hot oil onto the above mixture. Carefully fold the mixture and slowly add water and knead into a somewhat tight dough which doenst stick to fingers. Make the dough into two or three portions. Roll out each portion into circular thin layer dusting flour if required. With a knife make one inch wide vertical cuts on the rolled out circle to make long strips. Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch diamonds. Heat oil in a frying pan, add the cut diamonds into hot oil in batches. Once the diamonds turn very light brown, remove onto absorbent paper. Store tight and they stay fresh for months. Notes: Dont overfry kajalu. Traditionally kajalu are light in color, so to keep it light use hot chile powder. Posted in Deep Fried
Corn Vada
Mokka Jonna Vadalu . Ingredients: Fresh Corn 2 Onion 1 small Corn Flour as required Coriander Powder 1/2 tsp Green Chiles 2 Cilantro few sprigs Salt to taste Oil for deep frying Method of preparation:
Remove the husk, silk and chop off the corn kernels into a bowl. Mash them a little if they are soft else grind them a little without making into a paste. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chiles. Wash and roughly chop cilantro. In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chiles, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required. Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers. Heat oil in a wok on medium high heat. Slowly drop the flattened corn mixture balls into the hot oil until the wok is full. Deep fry them until golden brown on both the sides. Drain on absorbent paper and repeat the same with remaining mixture. Serve hot with tamarind chutney. Notes: Try to use as little corn flour as possible. Posted in Deep Fried
Onion Bonda
Ullipaya Bonda . Ingredients: Plain Flour/ Maida 3 cups Plain Yogurt 1 cup Onion 1 small Green Chiles 2 Curry Leaves 3 Salt few pinches Oil for deep frying Method of preparation:
Peel and finely chop onion. Remove stems, wash and finely chop green chiles. Wash and tear the curry leaves. In a mixing bowl, slowly mix plain flour, yogurt and salt together with required amount of water. The flour mixture needs to be flowy but tight. Leave the flour mixture covered for atleast 3 hours. Finally add chopped onion, green chiles and curry leaves to the above mixture just before making. Heat oil in wok to medium high heat smoking hot, take golf sized balls out of the mixture and drop slowly in oil. Repeat the same until the wok is full. Fry each one until golden brown on both sides. Remove onto absorbent paper and repeat the same with remaining mixture. Serve hot with any chutney. Notes: Add a pinch of soda-bi-carb to bonda mixture if bonda doesnt seem to be soft and puffed up. Posted in Deep Fried
Idly Batter Fritters

Idly Pindi Punukulu . Ingredients: Urad Dal 1/2 cup Idly Rawa 1 cup Onion 1 Green Chiles 2 Curry Leaves 4 Cumin Seeds 1 tsp Salt to taste Oil for deep frying Method of preparation:
Soak urad dal in water for 3 hours. Soak idly rawa in water for 10 minutes. Grind urad dal into smooth paste adding least amount of water. Squeeze off the excess water from idly rawa and mix it to ground urad dal paste. Take this somewhat tight idly mixture into a mixing bowl and keep aside. Alternatively, use already prepared idly batter. Peel and finely chop onion. Remove stems, wash and finely chop green chiles. Wash and tear curry leaves. In a mixing bowl, mix idly batter, onion, green chiles, curry leaves, cumin seeds and salt together. Heat oil in a frying pan on medium high heat. Scoop golf sized idly mixture and slowly drop in hot oil. Repeat the same few more times. Once the fritters are brown on all the sides, remove onto absorbent paper. Repeat the same with remaining batter. Serve hot with any chutney. Notes: If the idly batter is too thin, add a tbsp of rice flour before frying. Posted in Deep Fried

50 Top Secret Deep Fried Recipes

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50 Top Secret Deep Fried Recipes

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