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Category: Gluten Free

Gluten-Free Indian Recipes: Delicious and Healthy Options

Eating gluten-free doesn’t mean sacrificing flavor, especially with the wide array of gluten free Indian recipes available. Whether you are gluten intolerant or simply looking to reduce gluten in your diet, these gluten free recipes Indian style will delight your taste buds. Let’s explore some delectable gluten free Indian food recipes that you can enjoy for every meal.

Breakfast Recipes

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a high protein vegetarian meals option that fits perfectly within gluten free Indian recipes. This dish is quick to prepare and can be enjoyed with a side of yogurt or chutney. Besan Chilla is also a great example of Indian gluten free recipes that are both nutritious and delicious.

Poha

Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, and curry leaves. This dish is a staple in many Indian households and is a fantastic gluten free Indian food recipe for Indian breakfast ideas. It’s easy to make and highly customizable.

Lunch Recipes

Rajma Chawal (without the wheat)

Rajma Chawal is one such beloved north indian recipes made with red kidney beans in a spiced tomato gravy, typically served with rice. By using gluten-free rice, this dish becomes a delightful addition to your collection of gluten free Indian recipes.

Bajra Roti

Bajra Roti is a traditional Indian flatbread made from pearl millet flour. This roti is a staple in the gluten free recipes Indian category and pairs well with various curries and sabzis. It’s nutritious and adds a rustic flavor to your meal.

Dinner Recipes

Paneer Tikka

Paneer Tikka is popular in paneer recipes made by marinating paneer cubes in yogurt and spices, then grilling them to perfection. This dish is not only delicious but also fits well within gluten free Indian food recipes. It’s a great starter for any dinner.

Vegetable Pulao

Vegetable Pulao is a one-pot rice dish cooked with mixed vegetables and aromatic spices. This dish is a versatile and satisfying gluten free Indian food recipe that can be enjoyed by everyone. It’s perfect for a quick and nutritious Indian dinner recipes.

Snack Recipes

Bhel Puri (without sev)

Bhel Puri is a popular Indian street food made with puffed rice, vegetables, and tamarind chutney. By omitting sev (which usually contains gluten), this snack becomes a fantastic addition to your gluten free Indian recipes. It’s tangy, spicy, and utterly delicious.

Roasted Makhana

Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the gluten free recipes Indian category. It’s a healthy option for those mid-day cravings.

Dessert Recipes

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts. This classic Indian dessert is naturally gluten-free and is a beloved part of gluten free Indian food recipes. It’s easy to make and perfect for any festive occasion.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of Indian gluten free recipes that can be enjoyed as a dessert or a snack.

Enhancing Your Gluten-Free Menu

To make your gluten-free menu even more delightful, consider adding dishes from related categories that complement these gluten free Indian recipes. Adding Indian snacks like roasted makhana and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as kheer and coconut ladoo, made with gluten-free ingredients. Incorporating healthy recipes like besan chilla and vegetable pulao can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like rajma chawal or bajra roti can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular gluten free Indian recipes? 

A: Some popular gluten free Indian recipes include Besan Chilla, Poha, Rajma Chawal (without wheat), Bajra Roti, Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), Roasted Makhana, Kheer, and Coconut Ladoo.

Q: How can I make traditional Indian food gluten-free? 

A: To make traditional Indian food for diabetics gluten-free, try recipes like Besan Chilla, Bajra Roti, and Kheer. These recipes are modified to exclude gluten while retaining their authentic flavors.

Q: What are some gluten-free recipes Indian style for a party? 

A: Some gluten free recipes Indian style for a party include Paneer Tikka, Vegetable Pulao, Bhel Puri (without sev), and Coconut Ladoo. These dishes are flavorful and perfect for gatherings while being gluten-free.

Q: Can I prepare gluten-free Indian food in advance? 

A: Yes, many gluten free Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Bhel Puri can be made ahead of time, while dishes like Vegetable Pulao and Rajma Chawal can be prepped and refrigerated.

Q: What are some healthy options for gluten-free Indian food? 

A: Some healthy options for gluten free Indian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Idli, and Besan Chilla. These dishes are high in fiber and protein, helping to manage blood sugar levels effectively.

Conclusion

Gluten free Indian recipes are a celebration of healthy and flavorful foods. Whether you’re looking for gluten free recipes Indian style or traditional gluten free Indian food recipes, these dishes will bring variety and nutrition to your meals. 

So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a gluten free Indian recipe to suit every taste. Happy cooking and healthy eating!

  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Indian Horchata Recipe

    Indian Horchata Recipe

    Recipe submitted by Samahita Kabra

    Horchata Indian Style

    Indian Horchata Recipe

    The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1/2 cup long grain rice
    • 2 inch cinnamon stick
    • 2 cardamom pods 
    • 2 cups warm water
    • 1/2 cup powdered sugar
    • 1/2 cup coconut milk
    • 1 tsp flaked almonds

    Instructions
     

    Method

    • Rinse rice and pour warm water on top.
    • Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
    • Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
    • Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
    • Blend the powdered sugar and coconut milk with the rice extract.
    • Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.
    Tried this recipe?Let us know how it was!
  • Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera is very refreshing drink. Best way to describe Jaljeera, Indian flavored lemonade. Jaljeera is a popular summer drink in India.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup packed chopped mint leaves podhina
    • 1/4 cup packed chopped cilantro hara dhania
    • 1 tbsp chopped ginger adrak
    • 1 tbsp cumin seeds dry roasted and powder bhuna jeera
    • pinch asafetida hing
    • 1 tsp salt
    • 1 tsp black salt
    • 3 tbsp lemon juice
    • 1 tbsp tamarind seedless imli
    • 2 tbsp sugar
    • 4 cups water
    • 1 cup crushed ice

    Instructions
     

    •  Blend all the spices into the paste using enough water needed to blend. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. Add the water, mix it and serve over the ice.
    Tried this recipe?Let us know how it was!
  • Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush is just perfect for hot summer days, very refreshing and cooling. This can be served as a sherbet, a low calorie and low fat dessert or drink. Mango Slush has a great taste and is super easy to make.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 large ripe mango peeled and cubed this will make approx. 1-1/2 cups of cubed mango
    • 2  teaspoons ginger juice (to make ginger juice shred the ginger using the fine shredder and squeeze)
    • 2 tablespoons lime juice
    • 3  tablespoons sugar adjust to taste as it depends on sweetness of mangoes
    • 3 cups of ice
    • Zest from one lime for garnishing

    Instructions
     

    Method

    • Keep all the ingredients ready.
    • Just before serving place all the ingredients in a blender and process at high speed until it is crushed and smooth. Do not melt all the ice as Mango Slush is more enjoyable with lots of crushed ice
    • Serve Mango Slush immediately and garnish with lime zest.
    Tried this recipe?Let us know how it was!
  • Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is quick & easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.
    4 from 1 vote
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2  medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
    • 1/2  cup plain yogurt
    • 2 tablespoon sugar
    • 1 tablespoon finely chopped ginger
    • 6-8 mint leaves
    • 1/4  teaspoon salt
    • Pinch of black pepper
    • 1 tablespoon freshly squeezed lemon juice

    Instructions
     

    Method

    • In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
    • Refrigerate for best taste. Keep in freezer for about half an hour before serving.

    Notes

    Notes
    Try any variety of melon in this recipe.
    Tried this recipe?Let us know how it was!
  • Arugula And Melon Salad

    Arugula And Melon Salad

    Arugula And Melon Salad

    This is a beautiful looking salad which is a harmonious combination of arugula and melon. Arugula is a peppery flavor leaf while melon is juicy and sweet. Mix the two with yogurt dressing and this combination creates a very refreshing salad for summer days and can be served as healthy snack.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 cups arugula leaves roughly chopped or substitute with spinach leaves.
    • 2 cups melons peeled and cut into 1-1/2 inch thin slices (melon should be very firm)
    • 3 strawberries cut into 4 pieces

    Dressing

    • 3 tablespoons plain yogurt 
    • Approx. 4 tablespoons orange juice freshly squeezed
    • Approx. 1 tablespoon honey
    • 1 tablespoon ginger juice
    • 1/8 teaspoon salt
    • Pinch of black pepper

    Instructions
     

    Method

    • Keep the yogurt in a strainer for about fifteen minutes to drain the excess water. The yogurt should be thick in consistency.
    • To make dressing add honey, ginger juice, salt and pepper to the thickened yogurt and mix it well. Add orange juice to the yoghurt mix as needed to give the dressing a pourable consistency.
    • Arrange the arugula, melon and strawberries in salad bowl; Pour the dressing over salad. Serve this salad chilled!

    Notes

    Notes
    Salad should be served chilled, for best taste, refrigerate the sliced melon at least for one hour before serving the salad. Dressing can be prepared one day in advance.
    Tried this recipe?Let us know how it was!
  • Garam Masala

    Garam Masala

    Garam Masala

    Garam Masala

    Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
    Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
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    Course spices
    Cuisine Indian
    Servings 5 oz of Garam Masala

    Ingredients
      

    Ingredients:

    • 1/3 cup cumin seeds (jeera), 40 gram
    • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
    • 1/4 cup whole black cardamom (kali ilachi), 20 gram
    • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
    • 1 cup packed bay leaves (tajpat), 20 gram
    • 1/4  cup cloves (long), 20 gram
    • 2 teaspoons mace powder (javantri), 8 gram
    • 2 teaspoons nutmeg powder (jaiphal), 8 gram

    Instructions
     

    Method

    • Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
    • All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
    Tried this recipe?Let us know how it was!
  • Dosa Sandwich

    Dosa Sandwich

    Recipe submitted by Sravanthi Raj

    Dosa Sandwich

    Dosa Sandwich

    Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
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    Prep Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 3 sandwich

    Ingredients
      

    Ingredients:

    • 6 Bread slices [ am taking 100% whole wheat ]
    • 1 teaspoon Butter
    • 1/2 teaspoon Cumin seeds
    • 5-6 Curry leaves
    • 1/2 Chopped Onion
    • 1/8 teaspoon Turmeric
    • 1/2 teaspoon Ginger garlic paste
    • 1 cup Capsicum [ 1/2 inch size ]
    • 1 cup Carrot [ grated ]
    • 1 cup aloo [ boiled & smashed ]
    • 1/2 teaspoon Redchilly powder
    • salt as per taste
    • 1 teaspoon Vangi bath masala powder
    • 1/4 cup cilantro

    for Dosa:

    • 1 cup Rice
    • 1/4 cup Urad dal
    • Salt as per taste
    • Pinch of Cooking soda

    Instructions
     

    Method

    • First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
    • Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.

    for Stuffing:

    • Heat the butter in a Saucepan, once the butter melted add cumin seeds.
    • After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
    • Add the ginger garlic paste, turmeric mix it well.
    • Add the Capsicum mix it & cook it for about 2 minutes.
    • Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
    • then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
    • Turn off the flame & add the cilantro.

    for Sandwich

    • Take the dosa batter add pinch of cooking soda mix it well.
    • Heat the tawa & add butter .
    • Take the bread slice & dip into a batter both sides completely.
    • Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
    • Then cook it another side of the bread. Then do it same for all the breads.
    • Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
    • Then do it same for another bread slices.
    • Cut in to two pieces ( as shown in photo ).
    Tried this recipe?Let us know how it was!
  • Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    Recipe submitted by Katherina

    Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.
    Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.
    Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 large aubergine
    • 1 medium onion
    • 3 tablespoons tomato puree
    • 3 tablespoons zaatar
    • 1 small clove of garlic
    • Olive oil
    • Salt to taste
    • Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
    • Optional: Mozzarella cheese

    Instructions
     

    Method

    • Slice the aubergine into 1cm slices
    • Mix three to four tablespoons of olive oil with one pressed clove of garlic
    • Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
    • Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
    • Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
    • Add tomato puree, zaatar and salt to taste and heat through
    • Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
    • Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt
    Tried this recipe?Let us know how it was!
  • Salted Mint Lassi (Salted Yogurt Drink)

    Salted Mint Lassi (Salted Yogurt Drink)

    Salted Mint Lassi

    Salted Mint Lassi (Salted Yogurt Drink)

    Lassi is a healthful yogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.
    3 from 2 votes
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 cups of yogurt (dahi, curd)
    • ¼ cup mint leaves (podina)
    • 1 teaspoon ginger juice*
    • ½ teaspoon salt
    • 1/4 teaspoon black salt (optional)
    • 1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
    • Few mint leaves for garnishing
    • ½ cup of ice cubes

    Instructions
     

    Method

    • Blend mint  leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger  juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
    • Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
    • Lassi can be made one day in advance and refrigerated.

    Notes

    *Note:
    1. Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.
    2. Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.
    Tried this recipe?Let us know how it was!
  • Mixed Bean Salad

    Mixed Bean Salad

    Recipe submitted by Aaradhana Singh

    Mixed Bean Salad

    Mixed Bean Salad

    Mixed Bean Salad is a simple, tasty, heart healthy, high protein and fiber, and low fat dish. You can choose beans and vegetables of your choice also.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Cup Kidney Beans
    • 1 Cup Black Eyed Peas 
    • 1 Cup Chick Peas
    • 1/2 Cup Finely Chopped Bell Pepper
    • 1/4 Cup Finely Chopped Celery
    • 10-15 sticks Finely Chopped Cillantro
    • 1/2 Cup  Finely Chopped Cucumber
    • 1-1.5 inch piece Finely Chopped Ginger
    • 2 Finely chopped Green chilli (or according to taste)
    • 6-8 sticks Finely Chopped Spring Onion
    • 1 Cup  Finely Chopped Tomato
    • 1 Cup  Chopped Lettuce
    • Salt According to taste
    • 1 tsp Black Pepper Powder
    • 1.5 tsp Dry Mango Powder
    • 2 tsp Chat Masala
    • 1 tbsp Lemon Juice
    • 1 tbsp Extra virgin olive oil

    Instructions
     

    Method

    • 1. Soak Kidney Beans,Black Eyed Peas,Chick Peas overnight and pressure cook them for 2 whistles.
    • 2. Take a big bowl. Add all mixed beans.
    • 3. Mix all the chopped vegetables into the beans.

    Dressing:

    • 4. Take a seperate bowl. Add extra virgin Olive oil, salt, black pepper, dry mango powder, chat masala and lemon juice. Mix well.
    • 5.Add the dressing to salad.
    • 6.Garnish with cillantro.

    Notes

    Note: Mix everything 10 minutes before serving.
    Tried this recipe?Let us know how it was!
  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups besan gram flour (available in Indian grocery stores)
    • 2 tablespoons oil
    • 2 tablespoons yogurt (dahi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili flakes
    • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
    • Pinch of asafetida (hing)
    • Approx. ¼ cup of water use as needed
    • ¼ cup rice flour for rolling the roti
    • Approx. 2 tablespoons butter or ghee (clarified butter)

    Instructions
     

    Method

    • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
    • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
    • Divide the dough in 6 equal parts. Make them in smooth balls.
    • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
    • Heat the skillet over medium high heat. Note: Heavy skillet works best.
    • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
    • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
    • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
    • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
    Tried this recipe?Let us know how it was!
  • Matar (Matra) Chaat

    Matar (Matra) Chaat

    Matar Chaat

    Matar (Matra) Chaat

    This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon black salt (adjust to taste)
    • 1/4  teaspoon black pepper
    • 1/4  teaspoon sugar
    • 1 tablespoon cumin seed
    • 1 tablespoon coriander
    • 2 tablespoons ginger finely chopped
    • 2 small green chilies finely chopped, (adjust to taste)
    • 2 tablespoons tamarind pulp 
    • 1 tablespoon lemon juice

    For Garnishing

    • Few slices of lemon
    • 2 tablespoons ginger finely chopped
    • 2 green chilies finely chopped

    Instructions
     

    Method

    • Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
    • Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
    • Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
    • Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
    • Serve warm garnish with ginger and green chili and lemon.
    Tried this recipe?Let us know how it was!

    Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight 

    Stuffed Bell Peppers make for fantastic party recipes, offering quick & easy appetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.

    Step 1: Soaking the Peas 

    To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.

    Step 2: Cooking the Peas 

    Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.

    Step 3: Preparing the Chaat 

    Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.

    Step 4: Adding Spices 

    Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.

    Step 5: Serving the Matar Chaat 

    Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.

    Tips: 

    • You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
    • To make it healthier, you can use olive oil instead of regular cooking oil.
    • Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.

    Variations: 

    • For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
    • If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
    • Experiment with different toppings like grated cheese for added flavor and texture.

    Benefits: 

    • Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
    • It’s also rich in vitamins and minerals, making it a healthy option for snacking.
    • The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.

    FAQs: 

    Q: Can I use canned peas instead of dried peas?

    A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.

    Q: Can I make this chaat ahead of time?

    A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Stir-Fry Cabbage Salad

    Stir-Fry Cabbage Salad

    Stir Fry Cabbage Salad

    Stir-Fry Cabbage Salad

    Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper, garnish with coconut. This color full crunchy salad is low in calories and very satisfying.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients

    • 2 cups cabbage cut into thin slices
    • 1/2 cup carrots cut into thin slices
    • 1/2 cup red and green bell pepper cut into thin slices
    • 1/4 cup green beans cut in half  lengthwise and then into pieces 1½” long
    • 2 teaspoons oil
    • 1/2 teaspoon mustard seeds
    • 2 whole red peppers
    • Few leaves of curry leaves
    • 1/4 teaspoon salt adjust to taste
    • Pinch of sugar
    • 1/4 teaspoon lemon juice
    • 2 tablespoon shredded coconut

    Instructions
     

    Method

    • Heat the oil in frying pan over medium high heat.
    • Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked.
    • Turn off the heat, add salt, lemon juice and coconut,  mix well.
    • Serve warm or at room temperature.

    Notes

    Variations
    Replace the coconut with roasted crushed peanuts.
    Tried this recipe?Let us know how it was!
  • Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk (Badam Milk)

    Almond Saffron Milk

    Almond Saffron Milk (Badam Milk)

    Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 20 Oz  milk
    • 10 almonds
    • 10 pistachios
    • 1/4  teaspoon cardamom powder
    • 2 tablespoons sugar adjust to taste
    • few strands of saffron

     For Garnishing

    • 1 teaspoon thinly sliced pistachios

    Instructions
     

     Method

    • Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
    • Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
    • Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
    • Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
    • Serve warm or chilled. Garnish with pistachios.
    Tried this recipe?Let us know how it was!