3 Types of Fried Snacks Recipe

3 Types of Fried Snacks Recipe

40 Mins
4-5 People
10 Mins



Fried snacks hold a special place in my heart, bringing back memories of cozy evenings spent with family, chatting and laughing over steaming cups of tea. I remember the excitement of discovering new recipes and experimenting with different ingredients to create delicious treats. Fried snacks aren't just about satisfying hunger; they're about indulging in the simple joys of life and sharing moments of happiness with loved ones. Whether it's the crispy texture of samosas, the savory goodness of pakoras, or the irresistible crunch of bhajiyas, each bite is a reminder of the warmth and comfort of home.




Street Style Onion Patti Samosa




For Dough:

  • 2 cups Refined flour
  • ½ tbsp Salt
  • Warm water, as required
  • 1 tbsp Oil

For Stuffing:

  • 2 cups Sliced onions
  • 1 tsp Salt
  • ½ tbsp Red chilli powder
  • 1 tsp Jeera powder
  • ½ tsp Garam masala powder
  • ½ tsp Ajwain (Carom seeds)
  • ½ tbsp Chopped ginger
  • ½ tbsp Chopped green chilli
  • 2 tbsp Chopped coriander
  • ¾ cup Poha (Flattened rice)

For Slurry:

  • Refined flour and water to make a thick paste

For Frying:

  • Oil

For Garnish (Optional):

  • 7-8 Green chillies





1. Prepare Dough:

  1. Combine refined flour and salt in a bowl.
  2. Gradually add warm water and knead into a soft dough.
  3. Mix in oil, knead for 1 minute, and let it rest for 10-15 minutes.

2. Divide Dough:

  1. Divide the rested dough into small portions.

3. Roll Out Rotis:

  1. Roll each portion into a thick circular roti.

4. Layer and Roll:

  1. Dust one roti with flour and stack 3-4 rotis.
  2. Roll them into a larger flat roti.

5. Pan Roasting:

  1. Heat a pan and roast the stacked roti until slightly crispy.
  2. Separate layers and keep covered.

6. Cut into Rectangles:

  1. Cut the rotis into 2-inch tall rectangles and keep covered.

7. Prepare Slurry:

  1. Mix flour and water to make a thick paste.

8. Prepare Stuffing:

  1. Mix sliced onions, salt, red chilli powder, jeera powder, garam masala powder, ajwain, chopped ginger, chopped green chilli, chopped coriander, and poha in a bowl.

9. Assemble Samosas:

  1. Place stuffing on a roti sheet corner and fold into a triangle.
  2. Seal with slurry.

10. Frying Samosas:

  1. Heat oil for frying.
  2. Deep fry samosas until golden brown and crispy.
  3. Optionally, deep fry green chillies for extra spice.

11. Serve:

  1. Serve hot samosas with fried green chillies on the side.


Enjoy your homemade street-style onion samosas!




Goli Bhajji




For Goli Bhajji:

  • 1 cup Dahi (Yogurt)
  • 1 tsp Baking powder
  • 1 ½ cup Refined flour
  • 1 tsp Salt
  • A pinch of Black pepper powder
  • 1 tsp Jeera (Cumin seeds)
  • 1 tsp Chopped ginger
  • 1 tsp Chopped green chilli
  • 1 tsp Chopped curry leaves
  • Water, as required
  • Oil, for deep frying

For Red Chutney:

  • 2 Onions
  • 7-8 Boiled red chillies
  • 1 tbsp Jaggery
  • 1 tbsp Imli (Tamarind)
  • 1 tsp Salt
  • 5-6 Garlic cloves
  • Water, as required

For Tempering:

  • 1 tbsp Oil
  • 1 tsp Urad dal (Split black gram)
  • 1 tsp Mustard seeds
  • 1 Dry red chilli
  • 8-10 Curry leaves





1. For Red Chutney:

  1. In a mixer jar, add peeled onions, boiled red chilli, jaggery, imli, salt, garlic, and some water. Grind to a paste.
  2. Heat oil in a pan, add urad dal, mustard seeds, dry red chilli, and curry leaves. Let them crackle.
  3. Add the ground paste and cook for 2-3 minutes. Set aside.

2. For Goli Bhajji:

  1. In a bowl, mix dahi and baking powder.
  2. Add refined flour and whisk with dahi to form a smooth batter.
  3. Add salt, black pepper powder, jeera, chopped ginger, chopped green chilli, chopped curry leaves, and water. Mix into a thick batter.
  4. Heat oil for deep frying.
  5. Drop the batter into the hot oil using a tablespoon or wet hands and fry until golden brown.
  6. Remove from oil and drain excess oil on kitchen tissue.

3. Serve:

  1. Serve Goli Bhajji hot with red chutney for dipping.


Enjoy the crispy and fluffy Goli Bhajji with tangy red chutney!




Veg Lollipop




For Vegetable Mixture:

  • ½ cup Cauliflower
  • ½ cup Carrot
  • ½ cup French beans
  • ½ cup Corn kernels
  • ½ cup Green peas
  • 1 ½ tbsp Oil
  • 1 tsp Jeera (Cumin seeds)
  • 1 tbsp Chopped ginger
  • 2 tsp Chopped green chilli
  • 1 tsp Salt
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • 1 tbsp Coriander powder
  • ½ tsp Garam masala
  • Water, as required
  • 3 Boiled & peeled potatoes
  • 1 tbsp Chopped coriander
  • 1 tsp Chaat masala
  • 2 tbsp Bread crumbs

For Slurry:

  • ½ cup Refined flour
  • A pinch of Salt
  • A pinch of Red chilli powder
  • A pinch of Turmeric powder
  • Water, as required

For Coating:

  • 1 cup Bread crumbs
  • 9-10 Ice-cream sticks
  • Oil, for deep frying
  • Tomato ketchup, for serving





1. Prepare Vegetable Mixture:

  1. Finely chop cauliflower, carrot, french beans, corn kernels, and green peas.
  2. Heat oil in a pan, add jeera, chopped ginger, and chopped green chilli. Sauté until fragrant.
  3. Add chopped vegetables and sauté until tender.
  4. Season with salt, red chilli powder, turmeric powder, coriander powder, and garam masala. Cook for 5-8 minutes. Allow to cool.

2. Prepare Lollipops:

  1. Combine grated boiled potatoes, cooled vegetable mixture, chopped coriander, chaat masala, and bread crumbs. Mix well.
  2. Shape into lollipops and insert ice-cream sticks.

3. Prepare Slurry:

  1. Mix refined flour, salt, red chilli powder, turmeric powder, and water to make a coating consistency slurry.

4. Coat Lollipops:

  1. Dip each lollipop in the slurry, then coat with bread crumbs.

5. Deep Fry:

  1. Heat oil for deep frying.
  2. Fry lollipops until golden brown and crispy.
  3. Place fried lollipops on a paper towel to remove excess oil.

6. Serve:

  1. Serve hot with tomato ketchup for dipping.


Enjoy the crispy and flavorful Veg Lollipops!




About the Recipe:


The "3 Types of Fried Snacks Recipe" offers a delightful variety of crispy, flavorful snacks that are perfect for any occasion. From classic samosas to spicy pakoras and crunchy bhajiyas, this recipe collection celebrates the diverse flavors of Indian street food. Each snack is carefully crafted with a blend of spices and ingredients to create a mouthwatering experience for the taste buds.



Cooking Tips:


  1. Ensure that the oil is hot enough before frying to achieve a crispy texture.
  2. Drain the fried snacks on paper towels to remove excess oil.
  3. Experiment with different fillings and spices to customize the flavor of each snack.
  4. Serve the fried snacks hot with chutney or sauce for dipping.
  5. Use fresh ingredients for the best flavor and texture.
  6. Keep the batter thick enough to coat the snacks evenly but not too thick that it becomes heavy.
  7. Fry the snacks in small batches to prevent overcrowding and ensure even cooking.
  8. Serve the snacks immediately for the best taste and texture.



Pairing Guide:


These fried snacks pair well with a variety of beverages such as tea, coffee, or refreshing lemonade. They also make great appetizers for parties and gatherings, complementing a spread of other snacks and finger foods.




Frequently Asked Questions (FAQs) about Fried Snacks:


  1. What are the different types of fried snacks included in this recipe? This recipe includes three types of fried snacks: samosas, pakoras, and bhajiyas.

  2. Can I make these snacks ahead of time and reheat them later? While fried snacks are best enjoyed fresh, you can reheat them in the oven or air fryer to regain their crispiness.

  3. What are some variations I can try with these snacks? You can experiment with different fillings and spices to create unique flavor combinations. For example, try stuffing samosas with paneer or adding spinach to the pakora batter.

  4. Are these snacks suitable for vegetarians? Yes, all three snacks in this recipe are vegetarian-friendly.

  5. How long do these snacks stay fresh? Fried snacks are best enjoyed immediately after frying, but they can be stored in an airtight container for up to a day.

  6. Can I use gluten-free flour to make these snacks? Yes, you can use gluten-free flour to make these snacks for a gluten-free option.

  7. What is the best oil for frying these snacks? Any neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil, is suitable for frying these snacks.

  8. Can I freeze these snacks before frying them? Yes, you can freeze samosas and pakoras before frying them. Simply thaw them in the refrigerator before frying.

  9. How do I know when the snacks are done frying? The snacks should be golden brown and crispy when done frying. You can also test for doneness by inserting a toothpick; it should come out clean.

  10. Are these snacks spicy? The level of spiciness can be adjusted according to personal preference by adding more or less chili powder or other spices.