nammane oota thindi

brahmaNa: bhOjana (bahu jana?) priyaha

stuffed bOti (papadam)

One of the snack items I enjoyed as a kid in Bangalore was bOti (ಬೋಟಿ). Either we used buy these prepared ones at the store or get the raw ones and fry ‘em at home. It used to be a lot of fun stacking them on our fingers and eat one at a time. And obviously one round of 10 (for 10 fingers) would not be enough, so we would go buy again and again. It was fun.

We noticed these raw ones at local stores near by so being nostalgic, wanted try them out again. Initially, we used to fry them in Oil, but imagethen a few days ago, just realized of making something different with these bOti (ಬೋಟಿ). Off late we fry them in microwave instead of deep oil and it turns out great and also quick enough that we don’t have to have a mess with oil, skillet etc.



raw bOti (i don’t know the English term, but you find these in Asian Indian stores in Papad section.
tomato ketchup
boiled smashed Potato  – 1 cup
frozen Peas – 1/4 cup
curry powder – 1 teaspoon

Prepare Stuffing:
Heat the skillet on a stove on a medium flame, put a spoon of olive oil, and a pinch of jeera. now add mashed potato and frozen peas and top it off with a tspn of curry powder, and cook for about 5 to 10 minutes.

Prepare / microwave raw bOti in microwave – we usually arrange them on a paper/ceramic plate and place in microwave for about a minute. you may choose to deep fry in oil if you choose to, but it is not required.

take ‘em out of the microwave, and fill in the prepared potato stuffing in bOti. Serve with Ketchup or with date/tamarind chutney (available in grocery stores in chaat section) if you have it.

i am not sure about adults, but Kids love it the most, well, I love it too 🙂

December 25, 2009 Posted by | Foods and Recipes | | Leave a comment

snack: khara puri – spiced puffed rice

This is one of the snack items we used to munch on over the evening cup of coffee or after dinner. It also goes with some of the other dishes like rava upma, etc…


puffed rice 3 cups
curry leaves – 10-15 leaves
split chick peas – half a cup
peanuts 2 teaspoons
mustard seeds – .5 (half) teaspoon
asafoetida (hing) – one pinch
salt – to taste
turmeric powder – .5 (half) teaspoon
red chilli powder = 1 teaspoon
dried red chillies – 5 chilies

place a skillet on a stove. pour a teaspoon of olive oil and heat. put peanuts for tadka and wait till it splitters up. put some jeera (if required) and add peanuts, red chillies and curry leaves. wait till curry leaves get a little crisp and not leave till the peanuts and red chillies to turn black. add a pinch of hing and turmeric. add split chick peas (dalia) (hurigadale in kannada), red chili powder and stir the content. Now add puffed rice and mix all the ingredients on a low flame. leave it for 5 to 10 minutes with occasional mix/stirring up and take it out of the stove (turn off the stove too 🙂 )

you may also add sev if you choose to, it gives a better flavor and crispiness to eat.

September 6, 2009 Posted by | Chaat, Foods and Recipes | | Leave a comment