You could be running out of ideas for #SnacksToBingeWatch. Binge-watching shows on Netflix and Amazon have been our go-to thing during Lockdowns. Here are 4 different and tasty snacks you can make to give you company during your binge-watching. Learn the easiest way to make #CrispyCorn #ChickenPopcorn #OnionPakoda and #Cheeseballs. Try these #BingeWatchSnacks recipes and let us know.
Cheese Balls Recipe:
Potato (medium size) – 2 nos
Cheddar Cheese – ½ Cup
Mozzarella Cheese – 1 Cup
Fresh Cream – 2 tbsp
Salt – ½ tsp
Dried Rosemary – 1 tsp
Red Chilli Powder – ¼ tsp
Red Chilli Flakes – ½ tsp
Egg – 2 nos
Panko Bread Crumbs – 1 ½ Cups
Maida – ¾ Cup
Instructions:
1. Cook the potatoes in a pressure cooker for 6 whistles with 2 cups of water. Remove the skin and mash the potatoes and allow it to cool.
2. Add the mashed potato to a bowl.
3. Grate the cheddar cheese, mozzarella cheese and add it to the same bowl.
4. Add fresh cream, salt, red chilli powder, red chilli flakes and dried rosemary.
5. Mix all this into a dough. Divide this into even-sized balls and keep aside.
6. For breading the cheese balls, crack two eggs in a bowl and whisk, take 2 cups of flour in another bowl, take panko crumbs in another bowl.
7. Dust the cheese balls in flour and dip that in the egg mixture, coat it with panko crumbs, again dip this in the egg and coat it with panko crumbs. Double coating it will give extra crispiness and will prevent the cheese from oozing out.
8. Heat oil in a pan for deep-frying the cheese balls.
9. Drop the cheese balls one by one into the oil and deep fry it until the outside is golden brown.
Crispy Corn Kernels Recipe:
Sweet Corn – 1 Cup
Water – 3 Cups
Salt – ¼ tsp
Crispy Coating:
Corn Flour – 3 tbsp
Maida – 2 tbsp
Rice Flour – 1 tbsp
Water – 3 tsp
Salt – ¼ tsp
Black Pepper Powder – ¼ tsp
Chaat Masala Powder – ¼ tsp
Oil – To Deep Fry
To Toss:
Oil – 2 tsp
Onion – ½ no
Green Chilli – 1 no
Garlic (finely chopped) – 4 cloves
Red Chilli Powder – ½ tsp
Chaat Masala Powder – ¼ tsp
Black Pepper Powder – ¼ tsp
Salt – To Taste
Coriander Leaves – 2 tsp
Lemon Juice – 1 tsp
Instructions:
1. Bring 3 cups of water to a boil. Add ¼ tsp of salt. Add 1 Cup of Sweet corn and cook for 7 mins.
2. Strain the sweet corn and allow it to cool.
3. Add the strained and cooled sweet corn to a bowl. Add cornflour, rice flour, maida, salt and pepper. Add 3 tsp of water and coat each kernel of corn with the flour mix.
4. Pass the coated corns through a sieve to remove the excess flour.
5. Heat oil in a deep frying pan. Deep fry the coated corn kernels for 2 mins or until the corn turns crispy.
6. Remove it from the oil and keep aside.
7. In a pan, add oil, finely chopped onion, finely chopped garlic and finely chopped green chilli.
8. Add the fried crispy corn kernels. Add salt, red chilli powder, chaat masala, pepper powder and lemon juice. Mix well.
9. Add the chopped coriander leaves, mix well and remove it from the heat.
10. Serve hot.
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Chicken Popcorn Recipe:
Chicken – 300 gms
Curd – 1 cup
Maida – 1 cup
Salt – 2 tsp
Red Chilli Powder – 1 tsp
Onion Powder – 1 tsp
Garlic Powder – ½ tsp
Dried Oregano – ½ tsp
Pepper Powder – 1 tsp
Baking Powder – ¼ tsp
Oil – To deep fry
Instructions:
1. Cut the boneless chicken into bite-size chunks.
2. In a bowl, whisk the curd and then add 1 tsp of salt and ½ tsp of pepper.
3. Add chicken to this curd mixture and marinate for 60 mins.
4. In another bowl, combine flour, baking powder, salt, pepper powder, red chilli powder, onion powder, garlic powder, oregano.
5. Take a piece of marinated chicken, coat it with flour mixture and deep fry it in hot oil for 3-5 mins.
6. Serve hot with mayonnaise or tomato ketchup as a dip.
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Onion Pakoda Recipe:
Large Onion – 2 nos
Curry Leaves – 15 nos
Green Chilli – 2 nos
Cumin Seeds – ½ tsp
Chilli Powder – 1 tsp
Asafoetida – 1 pinch
Besan Flour – ½ Cup
Rice Flour – 2 tbsp
Salt – 1 tsp
Oil – To deep fry
Water – Few tsp to sprinkle
Instructions:
1. Cut the onions into thin slices. Chop the curry leaves and green chillies
2. Take onion slices, curry leaves, green chillies in a mixing bowl
3. Add besan flour little by little and mix it with the onions. Ensure that too much besan flour is not added.
4. Add rice flour to this mixture
5. Add cumin seeds, asafoetida, chilli powder and salt to taste.
6. Mix everything together by sprinkling water such that the masala coats in each of the onion pieces.
7. Ensure the masala is not too watery to get crispy pakoda
8. Heat enough oil to deep fry this. Add small batches of the mix and deep fry until the onions and batter turn crispy.
9. Remove from oil, drain into a paper towel to remove excess oil. Serve hot as an evening snack.
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