Manjulas Kitchen Logo

Category: Easy Appetizers

Easy Appetizers: Delightful and Simple Indian Starters

Appetizers set the tone for a meal, offering a tantalizing preview of what’s to come. When it comes to easy appetizers, Indian cuisine provides a plethora of options that are both flavorful and straightforward to prepare. 

From crispy fritters to tangy chaat, these Indian veg appetizers are perfect for any occasion. Whether you need quick and easy appetizers for a party or best easy appetizers to impress your guests, there’s something to suit every palate.

Benefits of Appetizers

  1. Stimulate Appetite: Appetizers prepare the stomach for the main course recipes.
  2. Social Interaction: Small bites are perfect for social gatherings and encourage conversation.
  3. Variety: They offer a variety of flavors and textures in a single meal.
  4. Portion Control: Appetizers can help in controlling portion sizes and preventing overeating.

Popular Indian Appetizers

1. Samosas

Samosas are quintessential easy Indian appetizers. These Indian snacks recipes are crispy, deep-fried pastries stuffed with spiced potatoes, peas, and sometimes lentils. They are perfect for any gathering and are loved by all.

2. Pakoras

Pakoras are fritters made from vegetables like potatoes, and spinach, dipped in gram flour batter and deep-fried until golden. They are ideal quick and easy appetizers for rainy days.

3. Paneer Tikka

Paneer tikka is a popular appetizer where cubes of paneer (Indian cottage cheese) are marinated in spices and grilled. It’s one of the  appetizers recipe that’s both healthy and delicious.

4. Aloo Tikki

Aloo tikki are spiced potato patties that are shallow-fried to perfection. They are often served with indian chutney and yogurt, making them a perfect quick easy appetizer.

5. Dahi Puri

Dahi puri is a delightful chaat item where small puris are filled with yogurt, chutneys, and spiced potatoes. It’s a burst of flavors in a single bite, making it a fantastic appetizer easy to prepare.

Quick and Easy Appetizers

1. Masala Papad

Masala papad is a simple yet tasty appetizer where roasted or fried papads are topped with tomatoes, and spices. It’s ready in minutes and offers a delightful crunch.

2. Veg Spring Rolls

Veg spring rolls are a quick appetizer filled with stir-fried vegetables wrapped in thin sheets and deep-fried. They are crispy and can be served with a variety of dipping sauces.

3. Cheese Balls

Cheese balls are made with mashed potatoes and cheese, rolled into balls, and deep-fried until golden brown. They are a hit among both kids and adults.

4. Hara Bhara Kabab

Hara bhara kabab is a healthy appetizer made from spinach, peas, and potatoes, shaped into patties, and shallow-fried. It’s nutritious and quick to prepare.

5. Chilli Paneer

Chilli paneer is a spicy Indo-Chinese appetizer made from paneer cubes tossed in a tangy and spicy sauce with bell peppers. It’s a crowd-pleaser and easy to whip up.

Best Easy Appetizers

1. Corn Chaat

Corn chaat is a quick and healthy appetizer made from boiled corn kernels mixed with tomatoes, and spices. It’s a refreshing start to any meal and a great chaat recipe for starters. 

2. Sev Puri

Sev puri is a popular street food where flat puris are topped with diced potatoes, chutneys, and sev (crispy chickpea noodles). It’s a perfect blend of sweet, spicy, and tangy flavors.

3. Spinach and Cheese Croquettes

Spinach and cheese croquettes are crispy on the outside and creamy on the inside. They are made from spinach and cheese, coated with breadcrumbs, and deep-fried.

4. Stuffed Mushrooms

Stuffed mushrooms are a simple yet elegant appetizer. Mushrooms are filled with a mixture of vegetables and cheese, baked until golden and bubbly.

5. Mini Uttapam

Mini uttapam are small, thick pancakes made from fermented rice and lentil batter, topped with chopped vegetables. They are a nutritious and easy appetizer.

Quick Easy Appetizers

1. Tomato Basil Bruschetta

Tomato basil bruschetta is an easy Italian appetizer that can be given an Indian twist with the addition of some Indian spices. It’s quick to prepare and bursting with flavor.

2. Chana Chaat

Chana chaat is a tangy and spicy chickpea salad mixed with tomatoes, and chaat masala. It’s a protein-packed appetizer that’s ready in no time.

3. Bread Pizza

Bread pizza is a quick and easy appetizer where bread slices are topped with pizza sauce, vegetables, and cheese, then baked until the cheese melts.

4. Vegetable Cutlets

Vegetable cutlets are a versatile appetizer made from mixed vegetables and spices, shaped into patties, and shallow-fried. They can be served with ketchup or green chutney.

5. Mango Salsa

Mango salsa is a refreshing appetizer made from ripe mangoes, bell peppers, and cilantro, tossed with lime juice. It’s a perfect blend of sweet and tangy flavors.

Appetizers Easy

1. Roasted Chickpeas

Roasted chickpeas are a healthy and easy appetizer. Chickpeas are seasoned with spices and roasted until crispy. They are a great snack to munch on.

2. Cucumber Sandwiches

Cucumber sandwiches are light and refreshing appetizers made from slices of cucumber and cream cheese between pieces of bread. They are perfect for summer parties.

3. Fruit Skewers

Fruit skewers are an easy and healthy appetizer. Fresh fruits are threaded onto skewers and served with a yogurt dip.

4. Avocado Toast

Avocado toast is a simple and trendy appetizer. Mashed avocado is spread on toasted bread and topped with spices, making it a nutritious and delicious start.

5. Caprese Salad

Caprese salad is a classic Italian appetizer that’s easy to prepare. Fresh mozzarella, tomatoes, and basil are drizzled with olive oil and balsamic vinegar.

FAQs

Q: What is the simplest appetizer? 

A: Masala papad is one of the simplest appetizers you can prepare. It requires minimal ingredients and is ready in minutes.

Q: What are small appetizers called? 

A: Small appetizers are often referred to as canapés, hors d’oeuvres, or tapas, depending on the cuisine.

Conclusion

Indian cuisine offers a wide array of vegetarian appetizers recipes that are perfect for any occasion. Whether you need quick and easy appetizers or the best easy appetizers for a party, these recipes will impress your guests and satisfy your taste buds. Enjoy the variety and flavors that easy Indian appetizers bring to your table. For more interesting recipes and dishes check out Manjula’s Kitchen.

  • Mathri

    Mathri

    Mathri

    Mathri (Salted Crackers)

    Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles. Makes 40 to 50 mathri.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    • 2 cup All Purpose flour plain flour or maida
    • ½ cup sooji semolina flour
    • 1 tsp salt
    • 1/2 tsp ajwain
    • 4 Tbsp oil
    • ¾ cup lukewarm water use as needed
    • Oil to fry

    Instructions
     

    • Mix all the ingredients except the water.
    • Add the water little at a time, kneading into a firm dough.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide the dough into about 40 equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
    • Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have atleast 1 1/2 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 matris 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.

    Notes

    • Mathris can be stored for a couple of months in airtight containers.
    • If the mathris are cooked on high heat, they will be soft.
    Keyword Biscuits, Crackers, Flour, Maida, Mathri, Matri, Matthi, pickles, Salted, Sooji, Spicy, Vegan
    Tried this recipe?Let us know how it was!
  • Spicy Potatoes

    Spicy Potatoes

    Spicy Potatoes

    Spicy potatoes

    Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium red potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1 tsp crushed coriander seed dhania
    • 1 tsp crushed fennel seed saunf
    • 1/4 tsp fenugreek seeds mathi
    • 1 tsp shredded ginger
    • 1/4 tsp black pepper
    • 2 green chilies, seeded and sliced long ways
    • 1 tsp salt
    • 2 tsp lemon juice
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.
    • Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
    • Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
    • Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
    • Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.

    Notes

    Note
    I use red potatoes because they are firmer and don’t get mushy.
    Serve with Chai or Lemonade
    Keyword Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan
    Tried this recipe?Let us know how it was!

    How to Make Spicy Potato Curry

    Spicy Potato Curry is a flavorful dish made with tender potatoes cooked in a spicy and aromatic gravy. It’s a popular appetizer or side dish in Indian cuisine, commonly enjoyed with rice or bread. This gluten-free and vegan recipe is quick and easy to prepare, making it perfect for a delicious and satisfying meal.

    Step 1: Prep the Ingredients 

    Start by gathering all the ingredients needed for the spicy potato curry. You’ll require potatoes, tomatoes, ginger, green chilies, and a blend of spices such as cumin seeds, turmeric, coriander powder, and garam masala. Peel and chop the potatoes into bite-sized pieces, dice the tomatoes, mince the ginger, and slice the green chilies.

    Step 2: Sauté the Aromatics 

    Heat some oil in a pan over medium heat. Add the spices like cumin seeds and let them sizzle for a few seconds until fragrant. Then, toss in the minced ginger and sliced green chilies. Sauté them until they release their aroma and turn golden brown, infusing the oil with their flavors.

    Step 3: Add the Potatoes 

    Now, add the chopped potatoes to the pan. Stir well to coat them evenly with the aromatic oil and spices. Allow the potatoes to cook for a few minutes, stirring occasionally, until they start to lightly brown around the edges.

    Step 4: Incorporate the Tomatoes 

    Once the potatoes are partially cooked, add the diced tomatoes to the pan. Mix everything together gently, ensuring the tomatoes are evenly distributed among the potatoes. The tomatoes will add a tangy sweetness to the dish, balancing out the heat from the spices.

    Step 5: Season and Simmer 

    Now, it’s time to season the spicy potato curry with salt, turmeric, coriander powder, and garam masala. Stir well to combine all the ingredients. Then, cover the pan with a lid and let the curry simmer on low heat until the potatoes are fully cooked and tender, and the flavors have melded together beautifully.

    Step 6: Serve and Enjoy 

    Once the spicy potato curry is ready, remove it from the heat and garnish with freshly chopped cilantro leaves for a burst of freshness and color. Serve the curry hot with steamed rice or warm rotis for a satisfying meal that will surely delight your taste buds.

    Tips for Making the Best Spicy Potato Curry:

    • Adjust the amount of green chilies according to your spice preference. For a milder curry, use fewer chilies, or remove the seeds to reduce the heat.
    • To enhance the flavor, you can add a splash of lemon juice or a dollop of coconut milk towards the end of cooking.
    • For added texture and nutrition, throw in some vegetables like peas, carrots, or bell peppers along with the potatoes.
    • Feel free to customize the spices to suit your taste. You can experiment with adding spices like mustard seeds, fenugreek seeds, or curry leaves for a different flavor profile.

    Variations of Spicy Potato Curry: 

    • Creamy Spicy Potato Curry: Stir in some coconut milk or cashew cream to create a lusciously creamy texture.
    • Spicy Potato and Chickpea Curry: Add cooked chickpeas to the curry for an extra dose of protein and heartiness.
    • Spicy Potato and Spinach Curry: Throw in a handful of fresh spinach leaves during the last few minutes of cooking for a nutritious twist.

    Benefits of Spicy Potato Curry: 

    • Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
    • The spices used in this curry, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
    • This dish is vegan-friendly and can be enjoyed by individuals following a plant-based diet.

    FAQs: 

    Q: Can I make this curry ahead of time?

    A: Yes, you can prepare the curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

    Q: Can I freeze leftover curry?

    A: Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Can I use sweet potatoes instead of regular potatoes?

    A: Yes, you can substitute sweet potatoes for regular potatoes if you prefer. Just keep in mind that sweet potatoes have a sweeter flavor, which will slightly alter the taste of the curry.

    Explore More Delectable Recipes 

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras, Baingan Bharta (Roasted Eggplant) & Matar (Green Peas) Paneer.

  • Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
    4.16 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Appetizer
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all purpose flour maida, plain flour
    • ¼ tsp salt
    • 2 Tbsp oil canola, or vegetable
    • ¼ cup cold water more or less as needed

    Filling

    • ¼ cup washed moong dal, yellow
    • 1 tsp fennel seeds coarsely ground saunf
    • 1 tsp red chilly flakes
    • ¼ tsp ginger powder saunth
    • ½ tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt
    • 2 Tbsp water

    Instructions
     

    Making Dough

    • Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Grind the moong dal dry, almost to a powder.
    • Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

    Making Kachories

    • 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 then edges. Mold the dough into a cup and place 1 teaspoon 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. Using the base of your palm, slowly flatten them into 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. 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

    Additional Tips
    Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
    Variation
    Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
    Serving suggestions:
    Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
    Tried this recipe?Let us know how it was!

    Khasta Kachori Recipe: How to make Khasta Kachori

    Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

    Khasta Kachori Recipe: 

    Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

    Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

    Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

    Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

    Variations of Kachori:

    1. Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
    4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.

    Tips for Making Perfect Khasta Kachori

    Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

    Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

    Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

    Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

    FAQs about Khasta Kachori:

    Can I make Khasta Kachori ahead of time? 

    While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

    Can I bake Khasta Kachori instead of frying? 

    While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

    What are the best accompaniments for Khasta Kachori? 

    Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

    Is Khasta Kachori suitable for vegetarians? 

    Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

    Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

  • Banaras Tamatar Ki Chaat

    Banaras Tamatar Ki Chaat

    A bowl of Banaras Tamatar Ki Chaat garnished with fresh coriander and sev

    Banaras Tamatar ki Chaat

    Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
    Iwatani 35FW butane stove, Medium, Metallic
    Anchor Hocking Glass Mixing Bowls
    Rani Garam Masala Indian 11-Spice Blend

    Ingredients
      

    • 3 cup tomatoes chopped into small pieces
    • 1 cup potatoes boiled and roughly mashed
    • 3 Tbsp oil
    • 2 Tbsp cashew crushed
    • 1 Tbsp ginger chopped adrak
    • 1 Tbsp green chili finely chopped
    • ¼ tsp black pepper powder kaali mirch
    • ½ tsp red chili powder
    • ½ tsp roasted cumin seeds powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 tsp garam masala
    • 1 Tbsp sugar
    • ¼ cup cilantro chopped
    • 1 tsp lemon juice

    Spicy Sugar syrup

    • ½ cup water
    • ¼ cup sugar
    • ¼ tsp roasted cumin powder
    • ¼ tsp chili powder
    • ¼ tsp salt
    • ¼ tsp black salt

    For Garnishing

    • ¼ cup boondi

    Instructions
     

    Spicy Syrup

    • In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)

    For making tamatar ki chaat

    • In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
    • Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
    • Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
    • Add cilantro garam masala, lemon juice and sugar. mix well.
    • Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
    • For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

    Notes

    • Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
    • Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.
    If you enjoy spicy snacks, you should also try sweet potato chaat,
    Tried this recipe?Let us know how it was!

     

    How to make Banarasi Tamatar Chaat Recipe – Manjula’s Kitchen


    Banarasi Tamatar Chaat is a flavorful and spicy vegan tomato-based chaat (savory snack) that originates from Banaras or Varanasi, a city in the northern part of India. It is a popular gluten free street food known for its distinctive taste and the unique combination of sweet, tangy, and spicy flavors. To prepare Banarasi Tamatar Chaat, follow this tamatar chaat recipe:

    Spicy Syrup:

    To create the syrup for our dish, start by gathering your ingredients. In a saucepan, combine water, sugar, salt, black salt, chili powder, lemon juice, and cumin powder. These elements will come together to form a flavorful and balanced syrup. Once all the ingredients are in the saucepan, place it over medium heat. The goal here is to allow the mixture to cook and meld, developing a harmonious blend of sweet, salty, spicy, and tangy flavors. Cooking it over medium heat ensures a gradual and even infusion of these elements. 

    As the saucepan warms up, keep a close eye on the mixture. Stir occasionally to help the sugar dissolve and to ensure that all the ingredients are well incorporated. The heat will play a crucial role in transforming these individual components into a cohesive syrup that will elevate the overall taste of our dish. Stir the ingredients well to ensure they are thoroughly mixed. Allow the mixture to come to a boil and then let it simmer for about 5 minutes. Keep a close eye on it to make sure the syrup reaches a sticky consistency. 

    Once the syrup achieves the desired stickiness, remove the saucepan from the heat. This syrup will be set aside and used later for garnishing. It adds a flavorful touch to our dish. Now that the syrup is ready, you can move on to the next steps of your recipe.

    Tamatar Ki Chaat:

    Let’s explore further as we create the delectable Banaras Tamatar Chaat, a delightful dish featuring the vibrant combination of tomatoes and aromatic spices. Follow these detailed steps to bring this tantalizing Tamatar ki Chaat to life.

    1. Heating the Oil:

    Begin by heating oil in a frying pan over low to medium heat. Allow it to warm up, setting the stage for the rich flavors to unfold.

    2. Adding Aromatic Ingredients:

    Once the oil reaches the right temperature, introduce cashew powder, ginger, green chili, and red chili powder. Stir-fry this aromatic mix for about 30 seconds, letting the spices infuse the oil with their essence.

    3. Incorporating Tomatoes and Spices:

    Add tomatoes to the pan, along with salt, black salt, black pepper, and cumin powder. Stir this flavorful combination for a duration of 2 minutes, allowing the spices to mingle with the tomatoes.

    4. Introducing Water and Simmering:

    Pour in half a cup of water to the pan. Bring it to a gentle boil and let it simmer over medium heat for 3 minutes or until the tomatoes slightly soften. This simmering process enhances the infusion of flavors.

    5. Adding Potatoes:

    Gently fold in the potatoes, ensuring they are coated with the aromatic tomato-spice mixture. Cover the pan and let it cook for approximately 3 minutes. Aim for the tomatoes to be soft but not mushy, and observe the oil starting to separate, a sign of the dish’s richness.

    6. Preserving Texture:

    As you stir, be mindful not to mash the tomatoes and potatoes completely. Preserving their texture is key to the appeal of Banarasi Tamatar Chaat.

    7. Final Touch:

    Elevate the flavors with a final touch. Add cilantro for freshness, garam masala for warmth, lemon juice for a zesty kick, and a hint of sugar to balance the savory notes. Mix everything thoroughly, allowing the ingredients to harmonize.

    8. Adjusting Sweetness and Tanginess:

    Before presenting your Banarasi Tamatar ki Chaat, take a moment to taste and adjust. Fine-tune the sweetness, tanginess, and salt levels to achieve a well-balanced and harmonious flavor profile.

    The Banaras Tamatar Chaat recipe is a symphony of textures and flavors. The careful combination of spices, the gentle simmering, and the final touch of freshness and warmth create a dish that captures the essence of Banaras (Varanasi), known for its rich culinary heritage. As you savor each bite of this Tamatar Chaat, you’ll experience the unique and delightful taste that defines this iconic recipe. Enjoy the journey of creating and relishing the Banarasi Tamatar ki Chaat in your own kitchen!

    If you enjoy spicy snacks, you should also try Sweet potato chaat, Khasta Kachori Besan, Crispy Vegetable Pakoras, Dahi Puri Chaat & Bread Dahi Vada

  • Apple Banana Pakora

    Apple Banana Pakora

    A plate of crispy Apple Banana Pakoras

    Apple Banana Pakora

    Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 Apple slices cut into rounds ¼ inch thick
    • 6 banana slices, cut into the long way banana should not be very ripe
    • ½ cup gram flour besan
    • 2 Tbsp rice flour
    • 1 Tbsp corn starch also can use arrow root powder
    • ½ tsp salt adjust to taste
    • ½ tsp cumin seeds jeera
    • ¼ tsp black pepper
    • ½ tsp mango powder amchoor
    • 1 Tbsp sugar
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1 Tbsp green chili finely chopped

    Instructions
     

    • I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
    • To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
    • Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
    • Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
    • Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
    • The crispy, delicious pakoras are now ready to serve.

    Notes

    They taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog.
    You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup.
    Tried this recipe?Let us know how it was!
  • Kamal Kakdi Ki Chaat

    Kamal Kakdi Ki Chaat

    A plate of Kamal Kakdi Ki Chaat

    Kamal Kakdi Ki Chaat

    Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy!
    This recipe will serve 6.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Chaat
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2 cup sliced lotus stem I am using frozen, Kamal Kakdi
    • 1 Tbsp oil
    • 1 Tbsp ginger thinly sliced, adrak
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • ¼ tsp black pepper kali mirch
    • 1 tsp green chili finely chopped, Hari mirch
    • ½ tsp lemon juice

    Also Need for Serving

    • ½ cup whipped yogurt for serving
    • 2 Tbsp tamarind chutney please add the link check the recipe

    Instructions
     

    • pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes.
    • Drain the water and pat dry.
    • In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat.
    • Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper.
    • Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served.
    • Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger.

    Notes

    Serving suggestions: You can also serve this kamal kakdi as is as a masla kamal kakdi, sprinkle little chaat masala.
    You will also enjoy the recipes for, Bread Pudding With Chocolate Sauce, Sabudana (Tapioca) Bhel, Dahi Puri Chaat
    Tried this recipe?Let us know how it was!
  • Spicy Namak Para

    Spicy Namak Para

    A plate of crispy Namak Para (savory fried snacks)

    Spicy Namak Para (Masala Paras)

    Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.
    3.50 from 4 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 2 cup All Purpose Flour Maida
    • ¼ cup fine semolina sooji
    • 1 tsp salt
    • 1 tsp black pepper crushed, kali mirch
    • 1 tsp chili flakes lal mirch
    • 1 tsp cumin seeds jeera
    • 1 Tbsp dried fenugreek leaves Kasuri Methi
    • 4 Tbsp oil
    • ¾ cup chilled water approx

    Instructions
     

    • In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
    • Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
    • Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
    • Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
    • Cut each of the rolled dough into about 1/2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1-1/2 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.
    • Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
    • After Spicy Namak Paras come to room temperature they should become crisp.

    Notes

    Experimenting and making the recipes to your taste is the best part of cooking.
    Try different variations by adding your choice of flavors.
    Tried this recipe?Let us know how it was!
  • Punjabi Samosa

    Punjabi Samosa

    Golden Brown Samosas with Green Chutney

    Punjabi Samosa

    Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Crust

    • 1 cup all-purpose flour plain flour, maida
    • 1 Tbsp fine sooji samolina
    • ½ tsp salt
    • 1 ½ Tbsp oil
    • 2 drops of lemon juice
    • ¼ cup water Adjust as needed

    For the Filling

    • 3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups
    • ½ cup green peas I am using frozen peas
    • 1 ½ Tbsp oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp green chilies chopped
    • 2 Tbsp cilantro chopped, hara dhania
    • ¼ tsp red chili powder
    • ½ tsp garam masala
    • 1 tsp mango powder amchoor
    • 1 tsp salt

    Instructions
     

    Making the Dough

    • Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

    Making the Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
    • Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa

    • Take 2 Tbsps of water and keep aside.
    • Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
    • Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on low 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. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

    Notes

    Tips
    • Do not over boil the potatoes.
    • Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
    • Drain immediately and keep aside until cool off.
    • If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori
    Suggestions
    • Samosa can be prepared ahead of time and can be freeze for a month.
    • Before freezing, fry them enough until samosa changes the color to light gold brown.
    • After samosas are on room temperature bag them in zip lock bags and freeze them.
    • To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.
    Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt
    Tried this recipe?Let us know how it was!
  • Palak Pakora

    Palak Pakora

    Six palak pakoras served with a bowl of tamarind chutney on a white plate.

    Palak Pakora (Crispy Spinach Fritters)

    Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea.
    Warning: These pakoras are highly addicting! Eat at your own risk!
    This recipe will serve 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cup packed spinach roughly chopped
    • 1 cup besan gram flour
    • 2 Tbsp corn starch
    • 2 tsp chili flakes adjust to taste
    • 2 tsp coriander crushed dhania
    • ½ tsp mango powder amchoor
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • ⅛ tsp asafetida hing
    • 1 tsp oil

    Instructions
     

    • Combine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well.
    • Add water as needed to make sticky 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 slowly.
    • Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate.
    • Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.

    Notes

    They taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney. 
    If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes.
    Enjoy! And thank you
    Keyword Appetizer, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Tea Time Snack, Vegan
    Tried this recipe?Let us know how it was!
  • Sauteed Cauliflower

    Sauteed Cauliflower

    A plate of sautéed cauliflower garnished with sliced almonds and red pepper strips.

    Sautéed Cauliflower

    Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.
    5 from 6 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 cup Cauliflower cut into florets
    • 1 ½ Tbsp Oil
    • ½ tsp Cumin seeds
    • 3 Tbsp Yogurt
    • 1 tsp Salt
    • ⅛ tsp Black pepper
    • ½ tsp Sugar
    • 1 tsp Ginger juice
    • 1 Tbsp Green chili finely chopped
    • 1 Tbsp Cilantro finely chopped

    For Garnishing

    • 1 Tbsp sliced almonds
    • few thin slices red bell pepper

    Instructions
     

    • In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
    • Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
    • In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
    • Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
    • Sprinkle with almonds and sliced red bell pepper
    Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian
    Tried this recipe?Let us know how it was!
  • Custard Toast Bites

    Custard Toast Bites

    Slices of toasted bread topped with custard and garnished with sliced pistachios, served with extra custard and a bowl of pistachios on the side.

    Custard Toast Bites

    Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Servings 4 people

    Ingredients
     
     

    • 12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like
    • 2 Tbsp melted butter
    • 1 ¼ cup milk
    • ¼ cup heavy cream
    • ¼ cup sugar
    • 1 ½ Tbsp corn starch
    • Pinch saffron
    • ⅛ tsp cardamom powder
    • 1 Tbsp sliced almond for garnishing
    • 1 Tbsp sliced pistachios for garnishing

    Instructions
     

    • In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.
    • Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.
    • Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.
    • Lightly butter the bread from both sides and toast to make them crisp.

    Notes

    For Serving
    Spread custard generously over toasted bread and garnish with pistachios.
    Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian
    Tried this recipe?Let us know how it was!
  • Potato And Cauliflower Gnocchi

    Potato And Cauliflower Gnocchi

    Potato and Cauliflower Gnocchi

    Potato and Cauliflower Gnocchi

    Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.
    4.38 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    boiling time 20 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Fusion
    Servings 6 people

    Ingredients
     
     

    For Gnocchi

    • 2 cup cauliflower florets approximately
    • 1 cup potatoes boiled, peeled and shredded
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 1/2 tsp ginger paste
    • 1/2 tsp salt
    • 1/8 tsp black pepper
    • 2 Tbsp oil

    For Pear Sauce

    • 1 pear peeled and sliced
    • 1/4 cup sugar
    • 1 Tbsp olive oil
    • 1/8 tsp black paper
    • 1/4 tsp salt
    • 1 Tbsp lemon juice
    • 1 tsp ginger paste

    Instructions
     

    To make the Pear Sauce

    • Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
    • Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
    • Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it. 

    To make Gnocchi (NOK-EE)

    • Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
    • In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
    • Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
    • Take the sharp knife and slice them about half inch thick
    • Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
    • Serve them pear sauce, 

    Notes

    It is important to pat dry the cauliflower or air dry.
    Tried this recipe?Let us know how it was!

  • Crispy Potato Balls

    Crispy Potato Balls

    Crispy Potato Balls

    Crispy Potato Balls, Potato Nuggets

    These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Boiling Potatoes 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 2 cup potatoes boiled, peeled and finely shredded
    • 3 Tbsp corn starch
    • 1/2 tsp salt
    • 1 tsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 2 tsp oil

    Instructions
     

    • In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
    • Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
    • Drop the potato balls slowly in the oil making sure don’t overlap them.
    • Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
    • When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.

    Notes

    Serving Suggestion, 
    Serve with tamarind chutney, recipe is on my website.
    Tried this recipe?Let us know how it was!

    How to make Crispy Potato Balls Recipe 

    Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core. 

    Step 1: Preparing the Potato Dough: 

    In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.

    The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.

    The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds. 

    Step 2: Shaping into Smooth Balls: 

    With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.

    Step 3: Frying the Potato Balls 

    Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.

    Step 4: Golden Brown Perfection: 

    Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.

    Step 5: Serving Crispy Potato Balls 

    Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney. 

  • Khasta Mathri

    Khasta Mathri

    Khasta Mathri

    Khasta Mathri – Indian Savory Crackers

    Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup all-purpose flour maida or plain flour
    • 2 Tbsp sooji semolina flour
    • 1/2 tsp salt
    • 1/4 tsp black pepper crushed
    • 1/4 tsp cumin seeds jeera
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 cup chilled water
    • 2 drops lemon juice
    • oil to fry

    Instructions
     

    • Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.
    • Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.
    • Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
    • Heat the oil in a frying pan on low medium heat. The 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 mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil

    Notes

    Suggestions
    Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo
    Khasta Mathris can be stored for a couple of months in airtight containers.
    If the mathris are cooked on high heat, they will be soft.
    Keyword Mathri, Salted Crackers, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Khasta Mathri Recipe: How to make Khasta Mathri

    Khasta Mathri is a popular Indian savory snack enjoyed across India, particularly during festivals, tea-time, or as a crunchy accompaniment to meals. 

    These golden-brown, flaky crackers are known for their irresistible crispiness and rich flavour, making them a favorite among snack lovers of all ages. 

    Made from a simple dough of all-purpose flour, ghee (clarified butter), and spices, Khasta Mathri is deep-fried to perfection, resulting in a crunchy texture and aromatic taste.

    Khasta Mathri for Festive Season

    Crunchy Texture: Khasta Mathri’s signature feature is the crunchy and flaky texture, which provides a delightful snacking experience with every bite. The layers of dough create a light and airy interior, while the deep-frying process gives the crackers a golden-brown exterior that’s irresistibly crispy.

    Rich Flavor: Despite its simple ingredients, Khasta Mathri is packed with flavor, thanks to the addition of aromatic spices such as ajwain (carom seeds), black pepper, and cumin seeds. These spices lend a warm and fragrant aroma to the crackers, enhancing their overall taste and appeal.

    Long Shelf Life: Khasta Mathri has a long shelf life and can be stored in an airtight container for several weeks without losing its crispiness or flavor. This makes Khasta Mathri an ideal snack for travel, picnics, and gatherings, as it can be prepared in advance and enjoyed on-the-go.

    Versatile Snack: Khasta Mathri is a versatile snack that can be enjoyed on its own or paired with various accompaniments. Serve Khasta Mathri with a cup of hot tea or chai for a classic tea-time snack, or pair it with chutney, pickle, or yogurt for added flavor and contrast.

    Other Variations of Mathri:

    • Namkeen Mathri: Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles.
    • Aachari Mathri: Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe we have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself.
    • Masala Mathri: Enhance the flavor of Mathri by adding a blend of spices and herbs such as garam masala, turmeric, and coriander powder to the dough. Masala Mathri has a complex and aromatic taste that’s sure to impress your taste buds.

    Tips for Making Perfect Khasta Mathri:

    Rest the Dough: Allow the Khasta Mathri dough to rest for at least 15 minutes before rolling and shaping to relax the gluten and improve the texture of the crackers. Resting the dough allows the flavors to meld together, resulting in a more flavorful Khasta Mathri.

    Roll Evenly: Roll out the Khasta Mathri dough into thin, even discs to ensure uniform cooking and crispiness. Use a rolling pin and a dusting of flour to prevent sticking and achieve the desired thickness.

    Fry at the Right Temperature: Fry the Khasta Mathri in hot oil at the correct temperature to ensure that they cook evenly and become golden brown and crispy. Avoid overcrowding the frying pan or kadai to maintain the temperature of the oil.

    FAQs about Khasta Mathri:

    How do I store Khasta Mathri? 

    Store Khasta Mathri in an airtight container at room temperature for up to 2-3 weeks. Line the container with parchment paper or tissue paper to absorb any excess moisture and maintain the crispiness of the crackers.

    Can I freeze Khasta Mathri dough? 

    Yes, you can freeze Khasta Mathri dough for future use. Shape the dough into a ball, wrap it tightly in plastic wrap or aluminium foil, and store it in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and shaping.

    What can I serve with Khasta Mathri? 

    Khasta Mathri pairs well with a variety of accompaniments such as chutney, pickle, yogurt, or tea. Serve Khasta Mathri alongside your favorite dipping sauces or enjoy them on their own as a crunchy and flavorful snack.

    Khasta Mathri is a delicious and versatile snack that’s perfect for any occasion. Whether enjoyed as a tea-time treat, party snack, or crunchy accompaniment to meals, Khasta Mathri offers a delightful combination of crispy texture and bold flavors. With its customizable variations, long shelf life, and simple preparation, Khasta Mathri is sure to become a favorite in your snack preparation.

  • Potato Soup

    Potato Soup

    Potato Soup (Aloo Ki Kadhi)

    Potato Soup (Aloo Ki Kadhi)

    Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 potato boiled, peeled and mashed
    • 1/2 cup yogurt
    • 1 cup potatoes boiled peeled and cut into small pieces
    • 2 Tbsp oil canola or vegetable oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp all-purpose flour maida or plain flour
    • 1/4 tsp fenugreek seeds dana mathi
    • 1/4 tsp black pepper kali mirch
    • 1 bay leave tajpat
    • 1 dry red chili broken into 2 pieces
    • 2 tsp ginger paste
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro hara dhania

    Instructions
     

    • Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
    • Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
    • Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
    • Adjust the thickness of the soup to your taste.
    • Potato soup is ready. Enjoy!

    Notes

    This is best served with Puri (puffed fried bread).
    Tried this recipe?Let us know how it was!