Chef Sanjeev Kapoor shares 5 crunchy snack recipes to enjoy with chai during winter `

Evening chai during winter months are incomplete without some deep-fried munching. Dipping a crunchy pakora in chutney and enjoying it with a sip of piping hot chai is an emotion. Celebrating the emotion, celebrity chef Sanjeev Kapoor recently shared some classic crunchy snack recipes that pair well with chai.

Ingredients: 250 grams paneer, oil for deep-frying, 1 cup gram flour, ½ cup yogurt, 1 tbsp ginger-garlic paste, 1 tbsp coriander leaves, 1 tsp carom seeds, 2 tsp red chilli powder, and salt to taste
Method: Combine gram flour, yogurt, ginger-garlic paste, coriander leaves, carom seeds, chilli powder and salt in a bowl.Add some water and whisk to make a semi-thick and smooth batter. Cut paneer into desired shapes for pakoda and dunk them in the batter. Heat oil in a kadhai and make sure it is hot enough for frying, check by adding a few drops of batter. Put the coated paneer pieces in hot oil and deep-fry till golden brown and crisp. Garnish with chaat masala and serve hot with chai.

Ingredients: 3-4 medium boiled potatoes, 250 grams puff pastry dough, 1 tbsp oil, 1 tsp cumin seeds, 1 medium onion, 2 medium carrots, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, ¼ tsp turmeric powder, 1½ tsp garam masala powder, 1/2 cup green peas, salt to taste, 1 tbsp coriander leaves, a pinch of chaat masala, refined flour, and milk for brushing.
Method: First of all, heat oil in a pan and add cumin seeds and sauté. Add onion, mix and sauté until translucent. Add carrots, ginger-garlic paste and mix. Add chilli powder, turmeric powder, garam masala powder, green peas and salt, mix well and cook for a minute.Now, add potatoes and salt, mix well and cook for 2-3 minutes. Add coriander leaves and chaat masala and mix well. Remove from heat and set aside. Preheat the oven to 180º C. Grease a baking tray with some oil. Roll out the dough into a sheet and cut into 4 pieces.Brush the edges of the sheet with milk and place a generous portion of potato mixture. Seal them and transfer the puffs on the greased tray and brush with some milk. Bake for 15-20 minutes. Serve hot with tomato ketchup.

Ingredients: ¾ cup gram flour, 1 cup refined flour, salt to taste, 1/2 teaspoon turmeric powder, 1 tsp red chilli powder, 1 tbsp oil, ½ cup grated dried coconut, 2 green chillies, 1 tsp poppy seeds, 1/2 tsp cumin seeds, ½ tsp fennel seeds, 1 tsp black peppercorns, 1 tsp white sesame seeds, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 tsp red chilli powder, 1/4 tsp asafoetida, 1 tsp dried mango powder, 1 tsp dried ginger powder, 1 tsp garlic powder, and 1 tbsp coriander leaves, and salt to taste
Method: Mix gram flour, refined flour, turmeric powder, chilli powder, salt and 1 tablespoon oil in a bowl.Use water and knead into a stiff dough. Cover with a damp muslin cloth and set aside. In the meantime, grind together coconut, green chillies, poppy seeds, cumin seeds, fennels seeds, peppercorns, sesame seeds, turmeric powder, coriander powder, chilli powder, asafoetida, dried mango powder, dried ginger powder, garlic powder, coriander leaves and salt to a coarse mixture. Divide dough into equal portions, roll out into a thin sheet and brush some oil and spread the stuffing evenly on top. Roll tightly and cut into pieces.Now, heat oil in a kadai and deep-fry bhakarwadi on medium heat till golden brown and crisp. Serve hot with chai and it can be stored in an airtight container for 15-30 days.

Ingredients: 8-10 colocasia leaves, 1½ cups gram flour, 1 tbsp grated jaggery, 1 tbsp tamarind pulp, 1 tsp ginger paste, 1 tsp green chilli paste, ¼ tsp garam masala powder, 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, a pinch of asafoetida, 2 tbsps chopped fresh coriander, 2 tsps grated fresh coconut
Method: Take gram flour in a bowl, and add jaggery, tamarind pulp, ginger paste, green chilli paste, garam masala powder, cumin powder, coriander powder, turmeric powder, red chilli powder and salt.Add water and mix well to make a smooth paste. Wash the leaves and place a leaf on the kitchen platform, shiny side facing downwards. Apply the paste evenly all over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply paste over this. Fold in the four edges and gently roll into a cylinder. Apply paste to seal whenever required. Steam them for 10-15 minutes. Allow to cool and cut into thick slices. Heat oil in a kadai, add mustard seeds, sesame seeds, and asafoetida. Add the patra slices and toss. Garnish coriander leaves and fresh coconut and serve hot.

Ingredients: 1 cup whole wheat flour, ½ cup gram flour, ½ tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp dried mango powder, ¼ tsp dried fenugreek leaves, and 1/3 cup milk
Method: First of all, take whole wheat flour in a large bowl, add gram flour, red chilli powder, turmeric powder, dried mango powder, dried fenugreek leaves and milk and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. Take a small portion of the dough and shape it into a ball. Dust a worktop with some whole wheat flour and place the dough ball on it. Roll it into a thin disc. Preheat an electric khakhra maker. Place the disc in the khakhra maker and cut into triangles and cook for 2-3 minutes or till crisp.

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