Holi, the vibrant festival of colors, is celebrated with an array of delicious foods across India. Holi recipes encompass sweets, snacks, and beverages that are integral to the celebrations. Let’s delve into some popular Holi food recipes that you can prepare at home, highlighting various regional specialties and fitting them into different categories.
Gujiya
Gujiya is a sweet dumpling filled with khoya (dried milk), nuts, and dried fruits, deep-fried to a golden brown. This classic Holi food recipe is a must-have during the festival. It falls under the Indian dessertsand North Indian recipes categories. Variations like Kesar Mawa Gujiya and Chocolate Cheese Gujiya are also popular. Including Gujiya in your Holi Indian kitchen menu ensures a festive touch.
Thandai
Thandai is a cooling beverage made with milk, nuts, and aromatic spices, perfect for the hot days of Holi. This Holi Indian kitchen menu item is often flavored with saffron and rose, making it a delightful drink. It fits well within the beverages and healthy recipes categories. Thandai is an essential part of Holi vegan kitchen offerings.
Dahi Bhalla
Dahi Bhalla (or Dahi Vada) is a savory dish made with lentil fritters soaked in yogurt and topped with chutneys and spices. This recipe for Holi is a favorite snack, fitting perfectly in Indian snacks and healthy recipes categories. It’s known for its light, tangy flavor and is an essential part of the Holi Indian food menu.
Malpua
Malpua is a traditional sweet pancake, often enjoyed with rabdi (sweetened condensed milk). This easy Holi recipe involves deep-frying the batter and soaking it in sugar syrup. Malpua is a delicious dessert that fits into Indian desserts and North Indian recipes categories. Adding Malpua to your Holi Indian food menu enhances the festive experience.
Puran Poli
Puran Poli is a sweet flatbread stuffed with a mixture of chana dal (split chickpeas) and jaggery, flavored with cardamom. This dish is a staple in many Indian households during festivals like Holi, making it a perfect addition to the Indian desserts and North Indian recipes categories.
Kanji
Kanji is a tangy and refreshing fermented drink made with black carrots, mustard seeds, and water. This beverage is a traditional Holi vegan kitchen item, fitting well in the beverages and healthy recipes categories. Known for its probiotic properties, Kanji is a unique and flavorful drink.
Shakarpara and Namakpara
Shakarpara and Namakpara are crispy, bite-sized snacks that are sweet and savory, respectively. These are easy to make and store well, making them perfect for Holi food recipes. They fall under Indian snacks and quick & easy categories.
Kachori
Kachori is a deep-fried pastry filled with spicy lentils or peas. Variants like Moong Dal Kachori and Matar Kachori are popular during Holi. This snack fits into Indian snacks and popular party recipe categories, adding a savory crunch to the festive spread.
Ras Malai
Ras Malai consists of soft paneer balls soaked in sweet, flavored milk. This Indian dessert is often flavored with cardamom and saffron, making it a rich and delightful treat. It’s a part of Indian desserts and North Indian recipes categories, perfect for ending the meal on a sweet note.
To elevate your Holi feast, consider exploring complementary categories to the food recipes. Introducing Indian snacks like samosas and pakoras can diversify the flavors and textures. For a delightful conclusion, try out Indian desserts such as gulab jamun and jalebi.
Opting for healthier chaat recipe options like roasted nuts and fruit chaat can provide lighter alternatives for your attendees. If hosting a large group, the party recipe section offers impressive dishes to make your gathering unforgettable. Including North Indian recipes like dal makhani or biryani can bring an authentic touch to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Holi food recipes?
A: Some popular Holi food recipes include Gujiya, Thandai, Dahi Bhalla, Malpua, Puran Poli, and Kanji.
Q: How can I make traditional Holi food at home?
A: To make traditional Holi food at home, try recipes like Gujiya, Thandai, and Dahi Bhalla. These recipes are simple to prepare and capture the essence of the festival.
Q: What are some Holi special food ideas for a party?
A: Some Holi party food ideas include Gujiya, Thandai, Puran Poli, and Kanji. These dishes are flavorful and perfect for celebrations and gatherings.
Q: Can I prepare Holi food in advance?
A: Yes, many Holi food items can be prepared in advance and stored. Sweets like Gujiya and Puran Poli can be made ahead of time, while beverages like Thandai and Kanji can be prepared and refrigerated.
Q: What are some healthy options for Holi food?
A: Some healthy options for Holi food include Kanji, fruit chaat, and steamed dishes like Dahi Bhalla.
Thattai is a popular south Indiansnack. You may call them crispy rice crackers. This is made with rice flour and a few spices. It is both vegan and gluten free. Thattai is a great snack to have on hand in your pantry.
Combine all the ingredients in a bowl, except water, rice flour, salt, asafetida, sesame seeds, chana dal, ginger, green chili, and oil mix it well. Add water as needed to make the firm dough.
Divide the dough in about 30 equal parts.
Take 2 plastic sheet, I am using zip lock bags this makes it easy to roll. Place one part of the dough between two bags and flatten it thin. Heat oil in a heavy frying pan on medium heat. Check the oil temperature by dropping a small piece of dough into the oil, if it sizzle and rises to the surface slowly, without changing the color, oil is ready for frying.
Gently transfer the flattened dough into the oil. Do not over crowed the frying pan. Fry them until they are light golden brown both sides. This should take about four minutes.
Take them out over paper towed to drain the excess oil.
Repeat the same process for the rest of the dough.
Thattai should be crisp. After it cools, store it in an air tight container.
These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.Serving suggestions
The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian veganstreet food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
Use chilled water to make the batter, as it helps in making the pakoras crispier.
Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used.
Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
FAQs about Mixed Vegetable Pakoras
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal). I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.
for Syrup
Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.
for Jalebi
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
Jalebies are ready to serve.
Notes
Variations
Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
For Filling
Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
Remove from heat and let it cool just enough that you can knead it to make a soft dough.
Making the Dal Puri
Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
Let the filled ball sit for three to four minutes before rolling.
Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients. This is also vegan and gluten-free.
2cups coconut freshly grated, I am using frozen shredded coconut
1-3/4cups sugar
1/2cup blanched almond powder
1/4teaspoon cardamom powder
Instructions
In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.
Notes
Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.
To make filling
Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
Turn off the heat. Let the mixture cool off.
To make the Kachoris
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container.
Notes
If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum
Urad Dal Kachori Recipe: A Delectable Indian Snack
Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts.
Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.
How to Make Urad Dal Kachori: Step-by-Step Instructions
Prepare the Dough:
Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.
Cook the Lentils:
Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.
Make the Filling:
Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.
Assemble the Kachoris:
Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.
Shape and Fry:
Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.
Storage:
Once cool, kachoris can be stored in an airtight container for up to a week.
Variations of Urad Dal Kachori
While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.
Benefits of Urad Dal Kachori
Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.
FAQs (Frequently Asked Questions)
Q: Can I make urad dal kachoris in advance?
A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.
Q: Can I bake kachoris instead of frying them?
A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.
Q: Can I freeze leftover kachoris?
A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.
Besan sev is a popular savory crispy snack, which is made in almost every household in India. These noodle-like Sev are so tasty that when you start munching, it's often difficult to stop. This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays fresh for months. They are made on all festive occasions. How you serve these sev often depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served alone as a snack. My favorite way to serve sev drizzeled with cilantro chutney. To make sev you do need to use sev maker, which is a small gadget like for making noodles.
Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and asafetida. Add the oil and mix it well.
Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the dough and allow to rest for about 15 minutes.
Greased sev maker with attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
Oil should be moderately hot, Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
Now hold the sev maker over frying pan, press the handle, sev will start coming out in to the oil. As sev is coming, slowly move the sev maker in circular motion.
As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.
Take them out over paper towel lined plate. And continue the same process for remaining dough.
Let the sev cool completely, as it cools they will become crispy. Break sev lightly with your hand and sev is ready to serve.
Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy. I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
Atta Ka Ladoo, is a rich, sweet dessert or snack. There are so many variations of Ladoos. They are made using different flours, milk and nuts. Atta Ka Ladoo is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
Dry roast atta, on low medium heat until lightly colored this should take about 6-7 minutes. Add almonds and roast for about 3 more minutes. Important to keep stirring continuously, to roast evenly.
Add ghee and keep roasting, keep stirring continuously, atta will be light brown and will have sweet aroma of roasting. This should take about 4-5 minutes.
Turn off the heat and transfer the mix to another bowl. Wait until mix is lightly warm add sugar and cardamom powder. Mix well until sugar is incorporated nicely.
To make the ladoos, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos should be little smaller then golf ball, but you can adjust the as you prefer.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.
2cups boiled green peas I am using frozen green peas
2tablespoons oil
3teaspoons coriander powder (dhania)
1 teaspoon red chili powder
1teaspoon mango powder (amchoor)
1/4teaspoon garam masala
3/4teaspoon salt (adjust to your taste)
Instructions
for Dough
Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
Knead the dough to make it smooth and pliable.
Cover the dough and let it sit least ten minutes.
To Make Filling
Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
Turn off the heat and let the let the filling cool to room temperature.
Making samosas
Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack
Introduction:
In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizingvegansnack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.
Step 1: Preparing the Dough
To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.
Step 2: Making the Green Peas Filling
Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.
Step 3: Shaping and Filling the Samosas
Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.
Step 4: Frying to Golden Perfection
Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.
Step 5: Serving and Enjoying
Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!
Tips for Perfect Cocktail Samosas:
Ensure the dough is rolled thinly for crispy samosas.
Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
Fry the samosas in hot oil for a crispy texture.
Serve the samosas hot for the best taste and texture.
Variations to Try:
Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.
Benefits of Cocktail Samosas:
Cocktail samosas are a great appetizer or snack option for parties and gatherings.
They can be easily customized with different fillings to suit various tastes and dietary preferences.
Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.
FAQs (Frequently Asked Questions):
Can I make cocktail samosas ahead of time?
Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.
Can I bake cocktail samosas instead of frying them?
While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.
How long do cocktail samosas stay fresh?
Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.
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:
Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.
Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
Divide the dough into 18 equal parts.
Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
Take them out over paper towel, which will absorb the extra oil.
Notes
Notes
If the nimkies are cooked on high heat, they will not be crisp.
Nimkies can be stored for a month in airtight containers.
Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
Spread the coconut mix on the plate and let it cool of to the room temperature.
To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer
Notes
Ladoos are ready to be served; you can refrigerate them for about two weeks.
Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
Take them out over paper towel so it can absorb the extra oil.
For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
Matries will be dry in an hour.
Matries can be stored in airtight container up to a month.
Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
1 cup besan/gram flour available in Indian grocery stores
2tablespoons sooji/semolina available in Indian grocery stores
2 tablespoons oil
1/2teaspoon salt
1/2 teaspoon ajwain/carom seeds
1teaspoon chili flakes, adjust to taste
1/4teaspoon kalonji/nigella seeds
1/8teaspoon asafetida/hing
About 3tablespoons lukewarm water
Instructions
Crust
In a bowl mix flour oil and salt together.
Add water as needed to make firm dough and set aside. Do not knead the dough.
Filling
Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.
Making Mathri
Divide the crust and filling into about 24 equal size pieces.
Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.
Notes
Tips
Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.
Masala mathris makes great out door snack, especially for travelling.
For stuffing, in a non-stick pan mix condensed milk, milk powder and Thandai masala cook on low flame until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling.
For Coating, in a same pan Mix condensed milk, crushed paneer, Milk Powder and mawa. same way cook until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling
Now grease your hand with ghee and make small balls out of stuffing Mixture.
Take hand full dough of coating press with your hand than stuff with one ball of stuffing and cover it, make a round ball.
