Charmuri is a Mangaloren version of ‘Bhel’, where no mint or tamarind paste is used. This is most popular street food in Mangalore, you can find vendors selling it in beach sides, carnivals and in fun fairs. Charmuri or khara mandakki (khara = spiced, mandakki= puffed rice) is one spicy mouth watering evening snack I love to eat. Charmuri with sugarcane juice is the best combination ever. Its unbelievably tasty and incredibly easy to prepare.
- Puffed rice- one big bowl (serves 2)
- Onion- 1 medium sized
- Tomato- 1 small
- Carrot- 1/2, grated
- Raw mango- 4 tbs, grated
- Chilly powder- 3 tbs or more (you can adjust according your taste)
- Coconut oil- 4 tbs
- Coriander leaves
- Take a mixing bowl and add chilly powder, coconut oil, puffed rice and salt to taste
- Now in a separate bowl add chopped onions, tomatoes, grated carrot, grated raw mango and finely chopped coriander leaves
- Now transfer the vegetables into mixing bowl containing puffed rice and mix well
- Enjoy it with hot tea or coffee
Note: Make sure that you don’t keep it aside after mixing the puffed rice with vegetable because the water from the tomatoes will take away the crispiness. You can add roasted peanuts for extra taste.
Goli baje or Mangalore bajji is a deep fried snack, that is very popular in Mangalore and South Canara region. If you are a Mangalorean or had been to Mangalore, then I am sure that you are very much familiar with this. I think goli baje name came from its shape. ”Goli” means round and ”baje” means deep fried. This is another delicious snack I adore from my birth place. I can eat a bucketful if I am given the opportunity. Here is the recipe, do try and enjoy the yummy fried dumplings.
- All purpose flour- 3/4 cup (serves 2)
- Curd/yogurt- 1/3 cup
- Ginger- 1/2 tbs, finely chopped
- Gram flour/besan- 1/2 tbs
- Curry leaves- 2-3 finely chopped
- Asafoetida – a pinch
- Baking soda- 1/4 tbs
- salt and oil for frying
- Green chilly- 1 finely chopped (optional)
- Mix together all the ingredients into a dough (take care that the dough is not too thick or too watery)
- Cover and leave it aside for almost 30 minutes for raising
- Heat oil in a deep frying pan,pluck out small balls from the dough and drop them in hot oil for frying
- Deep fry until they turn into golden brown
- Serve it hot with mint chutney or tomato ketchup and enjoy the taste
Chatpata spicy chat items are my favorite. But lot of potatoes and oil together makes it unhealthy to eat everyday. Panipuri, masalapuri, dahipuri, vada pav, pav baji, pakoda, samosa chat and chana chat wow! the list is endless. Bread pakoda is one such easy chat recipe I am sharing today.
- Bread- 8 slices (serves 2)
- Gram flour- 1-2 cup
- Pinch of asafoetida
- Boiled potato- 2
- Cumin seeds
- Garam masala powder- 1/2 tbs
- Chat masala- 1/2 tbs
- Chilly powder- 1 tbs
- Finely chopped coriander leaves- 2 tbs
- First prepare gram flour batter with adding little water to it along with a pinch of asafoetida and salt to taste. You can also add chilly powder to the batter if you want it to be more spicy.
- Now peel the boiled potato and mash it. Take a deep pan and add a tbs of oil and cumin seeds. Let it splutter and now add mashed potatoes, chilly powder, chat masala, garam masala. Mix it well and finally add coriander leaves and the stuffing is ready.
- Now take brown bread or white bread slices, cut off the sides and place the stuffing on one slice and cover it with another slice. Now cut it triangularly like how it looks in the picture.
- Take a deep frying pan and add oil for frying.
- Now dip this triangle bread stuffs into batter and deep fry it until they turn into golden brown.
- Serve it hot with mint chutney or tomato ketchup.
Spiced or tampered sweet potatoes are my husband’s favorite. Stir fry and garlic flavored curry are very popular sweet potato dishes. But I wanted to do something similar to Upma so just boiled and tampered to give it Indian flavor.
Sweet potatoes- 2 (serves 2)
Green chilly- 1 to 2
Freshly grated coconut- 2 spoons
Onion- 1 small
Tampering- Mustard, curry leaves, asafoetida
Boil sweet potatoes and peel the skin once it is cooled. Take a deep pan and add a spoon of oil, mustard, curry leaves, green chillies and let it splutter then add chopped onions and fry it golden brown. Then add a pinch of asafoetida and add mashed sweet potatoes and salt mix well. Add grated coconut and sweet potatoes are ready to be served. You can add little water and make it gravy and have it with chapathis. This is one popular evening snack for rainy season.