Snacks  from Oriya Kitchen


 Instant Chakuli

Contributed by  Sanjeeta Mishra of Sunnyvale, CA

  1cup Maida
  1cup Besan
  1cup Suji
  1 onion finely chopped
  2 green chillies finely chopped
  Freash cut cilantro
  Salt to taste
  refine oil

  1. Mix all the ingredients except oil. Add some water to it and make
  a batter of pancake consistency.
  2. Heat a gridle(nonstick tava)and grease it by oil.
  3. Now pour some batter and make a thin layer of it using a spoon.
  4. After some time add some oil around the chakuli and revert the
  chakuli on the tava. Cook the chaluli till the sides becomes
  Serve Chakuli with Sweet Pickle.

Aloo Chop

Contributed by  Minati


3/4 lb. potatoes
3-4 onions, chopped finely
2 cups bengal gram flour (besan)
3-4 green chilies
A small piece ginger
4 cloves garlic
2 tbs. grated coconut
Sugar to taste
Juice of one lime
A few sprigs coriander leaves, chopped
Salt to taste
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of soda-bi carb (baking soda)

Pressure cook the potatoes till soft.
Peel and mash. Set aside.
Blend together the green chilies, garlic and
ginger to a fine paste.
Mix together the potato, onions, ginger/garlic/
chili paste, coriander leaves, sugar, lime juice
and salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves.
When the mustard crackles, remove from heat and
add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram flour,
salt to taste, cumin seeds, red chili powder and
turmeric powder.
Add a teaspoon of hot oil when making the batter.
Let the batter remain thick.
Divide the potato mixture into equal sized
portions, the size of a lemon.
Dip each ball in the batter and deep fry till
golden brown in color.
Serve hot with chutney/ketchup.

Dahi Vada

Contributed by  Minati

For vada:
2 cups urad dal
Salt to taste
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of soda bicarb

For dahi:
10 tablespoons yogurt, diluted with water to
get the required consistency.
Salt to taste
A large piece ginger, crushed very finely
1 tsp. mustard seeds
A pinch of hing
1 sprig curry leaves
Oil for seasoning

1. Soak the urad dal in hot water for about 1 hour.
2. Blend the soaked urad dal in a food processor using very little
water till you get a smooth dough.
3. Mix in all the remaining vada ingredients.
4. Make small balls of the dough and deep fry in
hot oil till golden brown.
5. Drain and set aside.
Let it cool to room temperature.

6. Add the ginger and salt to the diluted yogurt
and whisk well till it becomes very smooth.
7. Prepare the seasoning with mustard seeds, curry
leaves and hing.
8. Add to the curds and mix well.
9. Now add the cooled vadas and mix well.
Serve as a snack.
Refrigerate whatever is remaining and do not re-heat.

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