Traditional indian snack food

Snack food used traditionally in India

1. INSTANT MIX OF TRADITIONAL INDIAN SNACK FOOD SUBMITTED BY SAKSHI THAKUR 1732065 M.Sc. FOOD SCIENCE AND TECHNOLOGY

2. INTRODUCTION Snacks are small service of food and generally eaten between meal. Snacks come in variety of forms including packaged snack foods and other processed foods. Traditionally, snacks are prepared from ingredients commonly available at home without a great deal of preparation. There are fried snacks like samosa and steamed ones like khandvi . Snack foods have always found an important place in a common person’s daily diet.

3. INDIAN SNACK FOOD Dhokla Samosa Khandvi Puri bhaji Dabeli Chakli Bread pakora Mathri Papadum Pakora Sabudana vada

4. DHOKLA A lactic acid fermented cake. Origin in Gujarat, India. A study presents an instant dhokla mix with incorporation of pumpkin flour. Incorporation of pumpkin powder in instant dhokla mix resulted in significant increase in nutrient, in protein and twofold increase in fibers .

5. PREPARATION OF INSTANT DHOKLA MIX AND DHOKLA DHOKLA MIX Dhokla ingredient (pumpkin powder, Bengal gram, curd, sugar etc.) Mixed with water Place on Al tray Place in a tray drier at 60 ° Ground to fine powder in mixer Sieve the powder Dhokla instant mix. DHOKLA Dhokla mix Rehydrate with water Add leavening agent Pour into grease flat tray Steam in pressure cooker Dhokla

6. SAMOSA Indian stuffed pastry. consists of a triangular (tetrahedral) golden-brown crisp coating with the inside cavity filled with a stuffing. Preparation of samosa sheet is tedious and time consuming. Samosa is an easily perishable product. Hence, instead of preserving whole samosas, it is easier to preserve the samosa sheets. Samosa sheets are a simple and convenient way of making instant samosa. A study shows the preparation of instant samosa sheet and samosa.

7. PREPARATION OF INSTANT SAMOSA SHEET AND SAMOSA SAMOSA SHEET Weigh the ingredients Mix all ingredients except water Add water slowly Add preservatives(0.3%)to sheet Knead Dough Sheeting dough into thin sheets Rest the sheet into dry surface Store the sheets SAMOSA Fill the sheets with vegetables Fold the sheets into triangular shapes Deep frying in vegetable oil Fried samosa is ready to serve

8. REFERENCES Joshi N, Godbole S H & Pradnya K, Microbial and biochemical changes during dhokla fermentation with special reference to flavour compounds, J Food Sci Technol , 26 (1989) 113-115 . Roy A, Bijoy M & Prabir S K, Survival and growth of foodborne bacterial pathogens in fermenting batter of dhokla , J Food Sci Technol , 46 (2009) 132-135. Ravi U et al, Formulation and quality assesement of instant dhokla mix with incorporation of pumpkin flour, J of scientific & industrial research, 69, (2010) 956-960. Berger K, Understanding oils and fats, Global oils and fat business Magazine,4 (2009) 50-53. Arya S, Preservation of Ready-To-Prepare (RTP) Samosa Sheet, PAK. J. FOOD SCI, 22 (2012) 197-205 .