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Lemon Sherbhat (Desi Lemonade)

Lemon Sherbhat (Desi Lemonade)' by | Jun 7, 2016 | Snacks

Lemon Sherbhat (Desi Lemonade)
Prep time
Cook time
Total time
Recipe type: Snacks
Serves: 6
  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Lemon Juice (freshly squeezed)
  • 4 cup Ice cold Water
  • 1 Lemon (sliced)
  • Ice cubes
  • Pinch Salt
  • Pinch Cumin Powder
  • Mint leaves to garnish
  1. Place sugar and 1 cup of water in a pan and bring to boil.
  2. Simmer until sugar is dissolved.
  3. Do not stir.
  4. Cool and set aside.
  5. Mix the cooled sugar syrup with lemon juice and 4 cups water.
  6. Add the pinch cumin powder and salt.
  7. Give it a quick stir.
  8. Add ice cubes and slices of lemon in your serving glasses and top with your Lemon Sherbhat.
  9. Garish with mint leaves.
  10. To prevent your ice from watering down your lemon Sherbhat you could make ice cubes with the leftover Sherbhat and a mint leaf in each cube for next time!


Savoury Fenugreek Pancakes (Methi Na Poora)

Savoury Fenugreek Pancakes (Methi Na Poora) by | May 31, 2016 | Main Meals, Side Dishes, Snacks, Starters

Just so moorish and easily adapted by adding onion : spring onion instead of the fenugreek leaves. Served at brunch, lunch, or supper these are sure to satisfy!

Savoury Fenugreek Pancakes (Methi Na Poora)
Prep time
Cook time
Total time
Serves: 12
  • Handful of chopped fresh Fenugreek leaves (Methi)
  • 1 Cup Chapati Flour
  • 4 tbsp Sorghum Flour
  • 2 tbsp Rice Flour
  • 2 tbsp Channa Flour
  • 1-2 tsp Salt (add 1 then taste and adjust at end)
  • ½ tsp Turmeric Powder
  • 1 heaped tsp Cumin Coriander Powder
  • 1 heaped tsp Garlic, Green Chilli, Ginger (pulped)
  • ½ Tub Yoghurt
  • +/- ½ Cup Water (lukewarm)
  • 12 tsp Oil (for drizzling around the poora /pancake)
  1. Finely chop the fenugreek leaves
  2. Sift the flours into a bowl.
  3. Add the salt, turmeric powder, cumin coriander powder and the pulped garlic ginger chilli paste.
  4. Mix in the yoghurt and add water in sparingly until you have a pancake consistency batter.
  5. Taste and adjust to suit you. (I needed the extra salt and also added extra green chilli)
  6. Heat your Tavi/non-stick pan on med heat.
  7. Wipe it clean with a sheet of greased kitchen towel.
  8. Ladle in the batter and use the back of the ladle to spread into a 16cm ish pancake.
  9. Drizzle a tsp of oil around the poora/pancake and allow to cook for a minute.
  10. Using a Fish Slice flip over and cook on the other side.
  11. Repeat until you've used up all your batter.


Date and Tamarind Chutney (Khajur Aamli ni Chutney)

where can i buy baby benadryl by | May 24, 2016 | Snacks

Date and Tamarind Chutney (Khajur Aamli ni Chutney)
Prep time
Cook time
Total time
Recipe type: Snacks
Serves: 2 Cups
  • 2 cups seedless dates (khajur)
  • ½ cup seedless tamarind (aamli)
  • ½ cup grated jaggery (gaur or 5 tblsp brown sugar)
  • 2 tsp chilli powder
  • I tsp roasted cumin seeds powdered
  • ½ tsp fennel seeds powdered
  • salt to taste
  1. Soak tamarind and dates in about 2 cups of warm water. Leave for a couple of hours and if water is absorbed add another 2 cups of water then place on the hob to heat through.
  2. Add the jaggery, chilli powder, cumin, fennel, salt and simmer for 20 to 25 minutes.
  3. The mixture should not boil but will gently reduce down. Stir to ensure it doesn't stick to bottom of the pan.
  4. Allow to cool then Blitz in the blender.
  5. Then strain the mixture through a sieve.
  6. I divide it into two plastic bottles - keep one in the fridge and freeze the other.


(Bataka Tikki) Desi Croquettes – Eggless

(Bataka Tikki) Desi Croquettes – Eggless

(Bataka Tikki) Desi Croquettes - Eggless
Prep time
Cook time
Total time
Recipe type: Snack/Side Dish
Serves: 24
  • 2 cups mash potato
  • ½ tsp turmeric
  • 2 green chillies pulped
  • ½ tsp ginger pulped
  • ½ tsp garlic pulped
  • 1 tsp salt (adjust to taste)
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 tsp coriander cumin powder
  • ½ tsp garam masala
  • 1 cup bread crumbs
  • oil for deep frying
  1. Combine all the ingredients.
  2. Taste and adjust to suit you.
  3. (I like it spicy so I added an additional ¼ tsp red chilli powder and a squeeze of extra lemon)
  4. Ensure the mixture is pretty firm - if you think it's still a bit soft add an extra spoons of bread crumbs.
  5. Now using a heaped teaspoonful of the potato mixture roll into little balls and flatten into tikki's. (Like little macaroons)
  6. You may slightly oil your hands to get a nice little tikki.
  7. Heat the oil on a med high flame.
  8. Ensure oil is piping hot or the tikki's will disintegrate when frying.
  9. Deep fry for 2-3 minutes till golden in batches of 5-6.
  10. Remove onto kitchen towel till all tikkis are done.
  11. Serve with Red Garlic Chutney.


Tuttie Fruitie Truffles

Tuttie Fruitie Truffles

These keep well refrigerated in an airtight container. This is a quick, simple (slightly messy) treat. I add Cocoa powder as I love chocolate but you could omit it if you prefer, and if you don’t like cardamon omit that too. I buy dried mixed fruit so I sometimes add chopped apricots, cranberries, etc. I love the pop of colour when I bite into them. There is no hard and fast rule to this, just puree dates and add whatever you like. Diwali is too long to have to wait to enjoy these yummy treats!

Tuttie Fruitie Truffles
Recipe type: Snack
  • *For the Truffles
  • 500g Dates (de-pitted)
  • 100g Mixed Raisins / dry Fruit (generous handful)
  • 100g Mixed Nuts (chopped)
  • 2 - 3 heaped tsp Cocoa Powder (good quality cacao)
  • ½ tsp Vanilla Essence
  • 1 tsp Cardamom Powder
  • 5-6 tbsp Water (you may need more but add sparingly)
  • *Covering Options
  • Desiccated Coconut
  • Cocoa Powder
  • Silver Vark (edible silver foil available in indian shops used on barfi, Kaju Katri etc)
  • Toasted Almonds (chopped)
  • Toasted Pistachios (chopped)
  1. Take ¾ of the Dates and blitz in the food processor.
  2. Use the water to get a nice sticky pulp.
  3. Now take the nuts and chop. (I cheat and buy in the mixed chopped nuts)
  4. Chop the raisins / dry fruit. Don't blitz in processor as you want some fruit chunks)
  5. Finely chop the remaining Dates. (It's worth the effort - honestly)
  6. Now mix in the pulped Dates with the chopped raisins, dates and nuts.
  7. Add the Cocoa powder, cardamom powder and vanilla essence.
  8. Mix well.
  9. Take a tablespoonful of the mixture and roll into little truffle balls.
  10. Plate up the coatings of your choice.
  11. Roll truffles in desired coatings to cover.
  12. Chill and serve.


Indian Potato Cakes (Aloo Paratha)

Indian Potato Cakes (Aloo Paratha)

Indian Potato Cakes (Aloo Paratha)
Prep time
Cook time
Total time
  • *Dough.
  • 2 cups Flour (I used 1 cup med brown chapatti and 1 cup plain white)
  • 2 tablespoons Oil
  • Hot water
  • Extra flour for dusting when rolling out
  • *Filling.
  • 4 Potatoes (boiled and mashed)
  • 2 heaped tsp Green Chilli, Ginger and Garlic (pulped)
  • 1 tsp Salt (adjust to taste)
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
  • 1 tbsp Coriander (chopped)
  • 1 tsp Coriander Cumin Powder
  • ½ tsp Garam Masala
  • ½ tsp Turmeric Powder
  1. Boil and mash the potato.
  2. Add all the filling ingredients to the mash and mix well.
  3. Divide the mixture into 16 shaping into golf ball like shapes.
  4. Set aside.
  5. Now to make the dough, place the flour in a bowl.
  6. Mix in the oil.
  7. Make a bread like dough using hot water (sparingly)
  8. Knead for a few minutes (oil hands to smooth the dough.
  9. Now divide into 16 pieces.
  10. Roll out the dough to approx 6cm circles.
  11. Put in the potato filling and bring the dough to wrap it in.
  12. Gently press and dip in some flour roll out to 13cm circle.
  13. Cook on a Tavi or non stick pan / griddle (med heat) for a minute on each side.
  14. Then turn the heat to high and press down with a spatula and cook on each side for a further 30 seconds each.

I roll and cook mine in tandem but you can roll them all out laying them on a clean surface and then cook. Enjoy.