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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.

  • Galaxy Mini Pizzas

    Galaxy Mini Pizzas

    Recipe submitted by Deepti

    Galaxy Mini Pizzas

    Galaxy Mini Pizzas

    Galaxy Mini Pizzas are an extremely easy to make snack that is an instant hit at parties with adults and kids alike. It is a super easy kid friendly recipe and being pizza in small bites it is popular among all.
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    Course Bread
    Cuisine Indian
    Servings 12 Galaxy Mini Pizzas

    Ingredients
      

    Pastry Pizza Base

    • 220 gms all purpose flour
    • 110 gms butter
    • 1/4 tsp salt
    • water to knead

    Pizza Sauce

    • 5 Tablespoons Olive oil
    • 200 gms Tomato Puree
    • 3 Fresh Tomatoes – finely chopped
    • 1 Onion – finely chopped
    • 2 Tablespoons Oregano
    • 3 Cloves Garlic – minced
    • 1 tsp Sugar
    • Salt and Pepper to taste

    Other

    • 100 gms grated mozzarella cheese
    • Fresh parsley to decorate

    Instructions
     

    • For the pastry dough, rub the flour with the butter and flour till a breadcrumb texture is formed, add the salt and water and knead into a dough. Cover with moist cloth/cling film and chill in fridge for 30 minutes.
    • Heat the olive oil in a pan, Saute the onion and garlic till light brown. Add in the fresh tomatoes, puree and oregano and cook on low heat for 15-20 minutes. Add sugar, salt and pepper.
    • Take the pastry dough from the fridge and roll the pasty dough into a rectangle (approx. 40cm by 20cm).
    • Spread the Pizza sauce and grated cheese on the dough base and roll into a long cylinder. Seal the ends.
    • Cut into 1 inch slices and place on a baking tray. Slightly flatten the rolls with he back of a Paddle/spoon.
    • Cook in a preheat oven for 20-25 minutes till light brown.
    • Serve hot decorated with fresh herbs.
    Tried this recipe?Let us know how it was!
  • Billie & Mamy’s Broccoli-Mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    Recipe submitted by Dorothe and Billie

    Billie & Mamy's Broccoli-mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a "spicy but sweet" filling with only ingredients that we love (broccoli, mango and coriander leaves).
    For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango. This is a healthy indian snack using broccoli and mango.
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    Course Appetizer
    Cuisine Indian
    Servings 8 samosas

    Ingredients
      

    Dough:

    • 1/2 cup all purpose flour
    • 1/2 tablespoon sooji (semolina flour)
    • 1/4 teaspoon salt
    • 11/2 tablespoons oil
    • 1/4 cup minus 2 tablespoon lukewarm water

    Filling

    • 1 CUP BOILED AND ROUGHLY MACHED POTATOS
    • 1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
    • 1/2 CUP FRESH CHOPPED MANGO
    • 1 HANDFULL OF FRESH CORIANDER
    • 1/2 teaspoon cumin seeds
    • 2 chopped green chilies
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • 1 teaspoon salt
    • 2 tablespoons oil

    Instructions
     

    Dough

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
    • knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
    • Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    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 chilies, coriander powder and stir for few seconds.
    • Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
    • Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute.
    • Divide the dough into 8 equal parts and make into balls.
    • Roll each ball into 3/5 inch rectangles.
    • Spread the paste lightly all along the sides and upper part of the rectangle.
    • Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a "nem").

    Continue filling the rest of the samosas.

    • Heat about 1-1/2 inch of the 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.
    • 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. If you use a high heat, the samosa crust will be too soft and not crispy.
    Tried this recipe?Let us know how it was!
  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!
  • Money Bag Baked Samosas with Savory Pongal Filling

    Money Bag Baked Samosas with Savory Pongal Filling

    Recipe submitted by Adelina Srinivasan

    Money Bag Baked Samosas

    Money Bag Baked Samosas with Savory Pongal Filling

    For this month’s contest, I had to think hard about creativity and practicality. Pongal, the Tamil Harvest festival falls on the 14th of January, and so does the Eastern Orthodox New Year (I am originally from Moldova). They are fixed dates since the calendar follows the solar calendar.
    Usually, I make separate dishes to celebrate these two holidays in one day, but this year I combined the two traditions into one. Or maybe I combined three traditions into one: North Indian, South Indian and Moldovan!
    The result is a corn flour based pastry for samosa, filled with the savory South Indian Ven pongal. (Corn is a grain that symbolizes prosperity in Moldova and it is thrown around the house as a blessing on New Year's Day).
    Rice filled pastries are popular throughout the world, but the Pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.
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    Course samosa
    Cuisine Indian

    Ingredients
      

    Making the Samosa Pastry

    • 2.5 cups all purpose flour
    • 1 cup yellow corn flour
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • water to knead

    Making the Samosa Filling

    • 1 cup raw rice
    • 1/2 cup yellow split moong bean (dal)
    • 1 tablespoon Salt

    Seasoning Ingredients:

    • 2 tablespoons ghee (clarified butter)
    • 1 tablespoon coarsely ground black pepper
    • 1 teaspoon cumin seeds
    • 1 teaspoon ginger paste
    • 16 cashew nuts
    • Curry leaves- a few

    Instructions
     

    Making the Samosa Pastry

    • Mix the flour, corn flour, oil and salt together.
    • Add water gradually and knead everything into a pliable, but firm dough.
    • Keep aside, covered with a damp towel, for 30 minutes to rest.

    Making the Samosa Filling

    • Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
    • Lightly mash cooked rice and dal with a fork.
    • Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
    • Add the seasoning to the cooked rice and dal and mix well. Let cool.

    Assembling the Samosas:

    • Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
    • Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
    • Place on a greased cookie sheet .
    • Preheat the oven to 350F.
    • Bake the money bag samosas till crisp and golden in color (about 30 minutes)
    • Serve with tamarind chutney or your favorite sauce.
    Tried this recipe?Let us know how it was!
  • Potato Fingers

    Potato Fingers

     

    Recipe submitted by Nibedita Das

    Potato Fingers

    Potato Fingers

    Potato Fingers are deep fried potato sticks that are sure to make a splash at the next party. Its a great vegetarian appetizer for starters and can be a nice snack to munch on during the whole day.
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    Course snacks
    Cuisine Indian

    Ingredients
      

    • 1 cup mashed potatoes (microwave 4 medium potatoes for approx. 15 minutes, then peel and mash until smooth. Save the peels for garnishing)
    • 1 cup white poppy seeds (from Indian grocery store)
    • 1 tbs arrowroot flour
    • 1 tbs cooking oil (e.g. sunflower oil)
    • 1 tsp curry powder
    • ½ tsp brown sugar
    • ½ tsp salt
    • ½ tsp red chili powder
    • 1/8 tsp baking soda
    • 3 cups of cooking oil for frying

    Instructions
     

    • In a large mixing bowl, add mashed potatoes, Arrow root flour, curry powder, brown sugar, salt, red chili powder, baking soda, and 1 tbs oil. Combine thoroughly until the mixture becomes dough.
    • On a flat surface, sprinkle some poppy seeds. Take approx. 1 ½ tsp dough and mold it into the shape of a finger (or any shape desired). Gently roll the fingers one at a time over the poppy seeds.
    • In a 10” stir fry pan, heat 3 cups of cooking oil over medium heat. Drop the fingers into the hot oil one at a time (a few seconds apart to give them time to build a crust and avoid sticking together). Deep fry until golden brown.
    • Stack in cups and place them on a tray or plate, which you can garnish with fried potato peels. Serve warm.
    Tried this recipe?Let us know how it was!
  • Spicy Sesame Potatoes

    Spicy Sesame Potatoes

    Recipe submitted by Juhee Chandra

     

    Spicy Sesame Potatoes

    Spicy Sesame Potatoes are a delicious easy to make snack that will have everyone asking for more. A nice light and healthy option even as a salad.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 500 gms baby potatoes
    • 1 teaspoon red chilli powder
    • 2 teaspoon coriander powder
    • 2 teaspoon jeera powder
    • 2 teaspoon Amchur ( dry mango powder)
    • 2 teaspoon Sesame seed ( white)
    • 2 tablespoon refined cooking oil
    • salt to taste

    Instructions
     

    • Boil the potatoes.You can use regular medium size potatoes also if the baby potatoes are not available.Do not overboil so that they burst their skins and get mishmashy.
    • Peel the skins and allow to cool.If you are not using baby potatoes,please chop the potaotoes uniformly to bite size pieces -approximately 1-1.5 inches cubes.
    • Place all the potatoes in a large flat container like a thali or parant. sprinkle salt,chilli ,coriander,jeera and amchur powder all over the potatoes so that they are uniformly coated all over the potatoes.
    • Now you can transfer them to a bowl and keep in the fridge.I have seen that overnight marination in these dry spices makes the snack even tastier. it also saves time when you are expecting guests as it reduces last minute cooking.
    • When you have to serve-heat the oil.when the oil is thoroughly heated, switch off the gas and add the sesame seed. They will start spluttering immediately.
    • Pour this onto the potatoes,so that now these marinated potatoes are covered thoroughly by the browned sesame seeds.
    • Serve on a flat tray along with toothpicks.
    Tried this recipe?Let us know how it was!
  • Potato Basket Pizza

    Potato Basket Pizza

    Recipe submitted by Sahaana Chandran

    Potato Basket Pizza

    Potato Basket Pizza

    Potato Basket Pizza is a quick bite sized pizza snack that is sure to please kids and adults alike. Try these out for your next party. Its a nice appetizer to have at a gathering as it will keep everyone talking about it for it being a nice vegetarian option.
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    Course Appetizer
    Cuisine Indian
    Servings 15 small potato basket pizza

    Ingredients
      

    For Basket

    • 1 Large Russet Potato
    • 1/4 teaspoon Salt (or as required)
    • 1/4 tsp Pepper
    • 1 Tbsp Oil

    For Filling

    • 2 Tbsp Mushroom – finely chopped
    • 2 Tbsp Tomatoes – finely chopped
    • 2 Tbsp Green pepper – finely chopped
    • 2 Tbsp Baby spinach – finely chopped
    • 2 Tbsp Paneer grated
    • 2 1/2 Tbsp Tomato Ketchup
    • 5 Tbsp Grated Mozzarella cheese

    Instructions
     

    • First mix all the vegetables and paneer in a bowl and keep it separately. You can use any other filling as you wish.
    • Preheat over to 350 degrees F.
    • Peel the potato and grate it. Squeeze out the excess water from the grated potato. Add salt, pepper and oil and mix well.
    • Generously grease a muffin pan (I used 12-cup mini muffin pan) with non-stick spray or oil. Place 1 teaspoon of grated potato mixture in each muffin hole. Spread it out evenly towards the edges so that it looks like a basket.
    • Bake this in oven for 30 minutes at 350 degrees F.
    • After baking add 1/2 teaspoon of tomato ketchup to each basket and spread it well. Then add 2 teaspoons of filling mixture to each basket and on top add 1 teaspoon of grated mozzarella cheese to each basket. Bake this again for 5 minutes.
    Tried this recipe?Let us know how it was!

  • Phalahari Aloobade

    Phalahari Aloobade

    Recipe submitted by Megha Sharma

    Phalahari Aloobade

    Phalahari Aloobade

    Phalahari Aloobade are Potato dumplings dipped in flour batter and deep fried. Fasting season is on these days. What to make during fasting could be a big question.
    Why not be innovative and think something other than traditional items such as sabudana khichdi this time.
    I am sharing this tasty appetizer recipe which will surely win you praise from everyone. Try this and share your experience.
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 4 Big Potatoes Boiled
    • 1 Cup Roasted Peanuts Powdered
    • 1 Cup Singhare (Water Chestnut) Flour
    • 1/2 Cup Rajgira (amaranthus) Flour
    • Black Pepper as required
    • Sendha namak (Rock Salt) as required
    • 2-3 Green Chillis
    • Freshly Cut Coriander Leaves

    Instructions
     

    • Take a bowl and mix boiled potatoes, peanut powder, green chilis, coriander leaves, salt and black pepper together
    • Now make round balls of this mixture as shown in the picture
    • Take another bowl and mix the flours and add some water to make a smooth paste, add salt and black pepper as per your taste
    • Heat up oil in a deep frying pan
    • Dip the round balls in the flour mix to coat them and deep fry them till golden brown
    • Serve these hot with yogurt/ curd/ dahi along with green chutney made of sendha namak.
    Tried this recipe?Let us know how it was!

  • Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa pinwheels are great party snack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
    4.34 from 6 votes
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    Prep Time 15 minutes
    Cook Time 20 minutes
    boiling potatoes 25 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Filling

    • 4 medium potatoes, boiled, peeled and roughly mashed will be about 2-1/2 cup mashed potatoes
    • 1/2 cup green peas boiled and drain using frozen green peas
    • 1 tsp cumis seeds jeera
    • 1 tbsp green chili finely chopped
    • 2 tsps coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1/2 tsp garam masala
    • 1 tsp mango powder amchoor
    • 1-1/4 tspa salt
    • 2 tbsps cilantro finely chopped hara dhania

    Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 tbsps fine sooji samolina
    • 1/2 tsp salt
    • 3 tbsps oil canola, vegetable
    • 1/3 cup cold water, approx.

    Also Need

    • 3 tbspa all-purpose flour maida, plain flour
    • 1/4 cup water
    • oil to fry

    Instructions
     

    Dough

    • Mix flour, sooji, salt, and oil. 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.

    Filling

    • Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.
      Divide the filling in 2 parts and set aside

    Making Pinwheels

    • Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
    • Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
    • Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
    • Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
    • With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
    • Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
    • The crisp, delicious pinwheels are now ready to serve.

    Notes

    Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.
    You can also refrigerate them three to four days.
    Serving Suggestions
    Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
    Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
    Also can be served with chola .
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel 

    Samosa pinwheels are savory vegan appetizers reminiscent of traditional chaat, perfect for parties with their delightful fusion of flavors and convenient bite-sized format. Samosa pinwheels are a delightful twist on the traditional samosa, offering all the flavor and crunch in a fun, bite-sized package. In this pinwheel samosa recipe, we’ll guide you through the process of creating these savory treats step by step. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a delicious snack, these samosa pinwheels are sure to impress.

    Step 1: Prepare the Filling for Samosa Pinwheels 

    Begin by preparing the filling for your samosa pinwheels. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for a few seconds. Add boiled and mashed potatoes to the pan, along with green peas, finely chopped green chilies, ginger paste, salt, red chili powder, mango powder, and garam masala. Mix the ingredients well and cook for a few minutes until the flavors meld together. Once done, set the filling aside to cool.

    Step 2: Prepare the Dough for Samosa Pinwheels 

    While the filling cools, it’s time to prepare the dough for your samosa pinwheels. In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain). Gradually add water and knead the ingredients into a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

    Step 3: Assemble the Samosa Pinwheels 

    Now comes the fun part – assembling the samosa pinwheels! Divide the rested dough into small equal-sized balls and roll each ball into a thin circle, similar to a chapati or tortilla. Spread a thin layer of mint chutney evenly over each circle of dough, followed by a generous portion of the prepared potato filling. Carefully roll each circle into a tight log, similar to a Swiss roll, ensuring the filling is enclosed within the dough.

    Step 4: Shape and Bake the Samosa Pinwheels 

    Once you’ve rolled all the circles into logs, it’s time to shape and bake your samosa pinwheels. Using a sharp knife, slice each log into smaller pieces, about 1 inch in width. Place the sliced pinwheels on a baking tray lined with parchment paper, leaving some space between each piece. Preheat your oven to 375°F (190°C) and bake the samosa pinwheels for 20-25 minutes, or until they turn golden brown and crispy.

    Step 5: Serve and Enjoy Your Samosa Pinwheels 

    Once baked to perfection, remove the samosa pinwheels from the oven and let them cool slightly. Transfer them to a serving platter and garnish with fresh coriander leaves and a drizzle of mint chutney. These delightful samosa pinwheels are best enjoyed warm with your favorite dipping sauce or chutney. Serve them as appetizers at your next gathering or enjoy them as a tasty snack any time of day.

    Variations and Tips for Samosa Pinwheels 

    • Vegetarian Variation: This recipe for samosa pinwheels is completely vegetarian, making it suitable for those following a plant-based diet. However, feel free to customize the filling according to your preferences. You can add ingredients like paneer, tofu, or even a medley of vegetables for added texture and flavor.
    • Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. If you prefer a milder flavor, you can reduce or omit these ingredients altogether.
    • Make-Ahead Option: You can prepare the filling and dough for the samosa pinwheels in advance and store them separately in the refrigerator. When ready to serve, simply assemble, shape, and bake the pinwheels for a quick and convenient snack or appetizer.
    • Serve with Dips: These samosa pinwheels pair perfectly with a variety of dips and chutneys, such as tamarind chutney, mint chutney, or yogurt-based sauces. Get creative with your dipping options to enhance the flavors of this delicious snack.

    FAQs about Samosa Pinwheels 

    • Can I Freeze Samosa Pinwheels?

      • Yes, you can freeze unbaked samosa pinwheels for later use. Simply assemble the pinwheels and place them on a baking tray lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen pinwheels directly in the oven and adjust the baking time as needed.

    • Can I Air Fry Samosa Pinwheels? 

      • Absolutely! To air fry samosa pinwheels, preheat your air fryer to 375°F (190°C) and place the assembled pinwheels in the basket, making sure they are not overcrowded. Cook for 10-12 minutes, or until golden brown and crispy, shaking the basket halfway through to ensure even cooking.

    • Can I Make Mini Samosa Pinwheels? 

    • Yes, you can make mini samosa pinwheels by rolling the dough into smaller circles and cutting them into thinner slices. Adjust the baking time accordingly to ensure they cook evenly and become crispy.

    For more delightful Indian recipes, be sure to check out Manjula’s Kitchen. Explore our collection of appetizers, main courses, desserts, and more to add a touch of flavor to your culinary adventures. Some of the recipes here: Aloo Gobi (Potato and Cauliflower) Recipe, Vegetable Pakoras Recipe, Kaju Katli (Cashew Burfi) Recipe

  • Spicy Corn Patties

    Spicy Corn Patties

    Recipe submitted by Nibedita

    Spicy Corn Patties

    Spicy Corn Patties

    Spicy Corn Patties are an excellent starter for any occasion. In addition to corn, this recipe is made with coconut and potatoes. The bread crumbs provide a light crunch, while the peppers bring the heat.
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    Prep Time 1 minute
    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 2 cups of fresh corn kernels
    • 1 cup of freshly shredded coconut (or unsweetened coconut flakes)
    • 1 medium potato, mashed (microwave for approx. 6 minutes; then mash until smooth)
    • 8 oz box of panko bread crumbs
    • ½ cup fresh thyme (can substitute dry leaves as well)
    • 6 cloves of garlic
    • 3 Thai green chili peppers
    • 2 tbs corn starch
    • 1 tsp salt
    • 2 ½ cups cooking oil
    • 2 cups water

    Instructions
     

    • In a food processor, add corn kernels, shredded coconut, green chili peppers, thyme, garlic, and salt. Mix the ingredients for 2-3 minutes or until semi-smooth texture.
    • In a non-stick stir-fry pan, heat 2 tbs of cooking oil over high heat. Add the above mixture and cook for 3-4 minutes. Then add the mashed potatoes (see above) and combine thoroughly.
    • Take off heat and cool completely. Make approx. 25 bite-sized patties out of the mixture. Set aside in a large platter.
    • In a small saucepan, bring 2 cups of water to boil over high heat. While this is taking place, mix corn starch with 2 tbs of water in a small glass bowl. Add this mixture to the boiling water and cook for a minute to create a starchy liquid. Let this cool completely.
    • On your work surface, make an assembly line as follows: platter with corn patties, starchy liquid in shallow bowl, another shallow bowl with the panko bread crumbs, and a large empty platter. Dip each patty briefly in the starchy liquid and then roll over the bread crumbs to coat the patties. Then place in a new platter. For best results, repeat the process.
    • Allow breaded patties to rest for 15 minutes.
    • In a deep fry pan, heat 2 cups of cooking oil over high heat. Fry 3 or 4 patties at a time until golden brown. Transfer to platter lined with paper towels to soak up excess oil, and then transfer to serving platter.
    Tried this recipe?Let us know how it was!

  • Sweet Corn Vada

    Sweet Corn Vada

    Recipe submitted by Santosh Pandey

    Sweet Corn Vada

    Sweet Corn Vada

    Sweet Corn Vada is exactly what the name says. Its Vada made with sweet corn. It makes for a great snack and can be made into chaat also. Its a nice snack inspired by street food and is a healthier option than the one served by the street vendors served with chutney and its everyone's favorite.
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 Cups Sweet Corn
    • 1 Cup Corn flour
    • 2 tbsp Ginger ,Garlic ,Chilli paste
    • Oil For fry
    • 2 tbsp Chopped Onion
    • 2 tbsp Chopped coriander Leaves
    • Red Chilli Powder To taste
    • Salt To taste
    • Boiled Sweet Corn & Sliced Onion (for garnishing)

    Instructions
     

    • Take Sweet Corn & grind it for few seconds. Do not make it fine, make it coarse.
    • Now add Corn Flour, Ginger-Garlic-Chilli paste, Chopped Onion, Chopped Coriander Leaves, Salt, Red Chilli Powder & mix well. Do not add water.
    • Heat Oil in a pan or Kadhai.
    • Make medium size Vada & deep fry them till they become golden brown.
    • Serve hot with Mint or Tomato Chutney & Onion.

    Notes

    Additional Notes:
    • You can also make chat from Vada.
    • Cut the Vada into small pieces & add Curd, Meethi Chutney, Green
    • Chutney, sprinkle Black Salt, Garam Masala, Chilli Powder.
    • Garnish with Chopped Coriander Leaves, Chopped Onion, Sev and boiled Sweet Corn.
    Tried this recipe?Let us know how it was!

  • Corn and Spinach Pakora

    Corn and Spinach Pakora

    Recipe submitted by Pavithra

    Corn and Spinach Pakoda

    Corn and Spinach Pakoda

    Corn and Spinach Pakoda is a super combination of corn and spinach. Its crunchy and delicious to eat as a starter/snack. You can even adjust the spice according to your taste.
    Instead of green chillies, you can add red chilli powder and can even add on garam masala too. Enjoy this delicious recipe for corn and spinach pakoda.
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    Prep Time 15 minutes
    Cook Time 5 hours 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cups Corn-3 cobs
    • 1/2 cup Spinach-
    • 1 tsp Ginger garlic paste-
    • 3 or 4 Green Chillies-
    • 1 tsp Jeera / Cumin Seeds-
    • 1/4 cup Powdered Putani / Roasted Gram-
    • 1/4 cup Rice flour (To bind)-
    • Salt- to taste
    • Oil- to deep fry

    Instructions
     

    • In a food processor coarsely grind corn, spinach, cumin seeds, ginger garlic paste and green chillies and transfer to a vessel.
    • Note: Corn and Spinach ooze water when ground, hence grind coarsely.
    • Add the powdered roasted gram, salt and rice flour and give a quick mix.
    • Note: Do not add water. Adjust the quantity of powdered Roasted gram and rice flour based to hold/bind the Pakoda.
    • Make fritters of desired shape and size or irregular shape.
    • Deep fry the fritters until they turn golden brown on both sides.
    • Serve hot with chutneys or ketchup.
    Tried this recipe?Let us know how it was!

  • Double Corn Tortillas

    Double Corn Tortillas

    Recipe submitted by Cecilia

    Double Corn Tortillas

    Double Corn Tortillas

    If you love corn, you will love double corn tortillas as a snack. These tortillas are not only healthy for you, but also delicious appetizers. The great is that you can add additional items for the filling.
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    Course Appetizer, snacks
    Cuisine Indian
    Servings 12 Tortillas

    Ingredients
      

    • 1 and 3/4 cups masa harina [corn flour suitable for Mexican tortillas]
    • 1/2 teaspoon sea salt
    • 1 cup & 2 tablespoons hot water
    • 2 tablespoons of sunflower or another neutral oil, for frying

    for Filling

    • 1 large zucchini, thinly sliced
    • 1 large handful of mushrooms [I used shiitake, but could be others], sliced
    • kernels of 2 medium fresh sweet corns
    • goat cheese – as much as you like, at least 1 teaspoon per tortilla
    • Mexican salsa verde
    • 2 large ripe avocados
    • 1 lemon
    • salt and pepper
    • Tabasco
    • olive oil, for sauteing

    Instructions
     

    • For the dough: mix in a medium bowl the water, salt and masa harina, stirring with a wooden spoon until well combined. It should be a firm, dense dough, but not sticky at all. Cover with film and let cool at least 30 minutes.
    • Once the dough has cooled down to room temperature, try cutting it and check if it crumbles and seems too firm. If yes, add 2 additional tablespoons of water, one at a time, and knead to incorporate them in the dough. The consistency should be similar to play-doh, and should not be sticky. Divide into 12 equal parts.
    • Make a ball with each lump, trying to make them roughly the same size, and cover with film, loosely, when you are not working them, so they don't dry out.
    • In the meantime, cut 2 equal pieces of grease proof paper, roughly 20 cm squares. Lay one down on the counter.
    • Heat a heavy pan at medium heat, and paint with some of the neutral oil, to heat up while you roll the tortillas. I usually roll and cook simultaneously, so they don't dry out.
    • Place one of the dough balls in the center of the greaseproof paper on the counter, and cover with the other one. Roll with a rolling pin, rotating 45 degrees each time to make it round. Don't worry if the edges are a bit jagged, that will give it character. You should roll it out until it is only about 2-3 mms thick, which is thin but can still be lifted without breaking up.
    • One at a time, fry them in the pan 90 seconds on each side, until some parts start becoming golden. Slide onto a plate and cover with cloth, paint the pan again with oil and work through all the tortillas. Let them rest a couple of minutes before you fill them out, so they soften and can be folded.
    • For the filling: in a heavy pan [could be the same you used before], drizzle about a teaspoon of olive oil and heat at medium heat. Add the sliced mushrooms with a pinch of salt, saute 30 seconds and add the zucchini and corn kernels. Continue sauteing, stirring every now and then, until the zucchini is tender. Season with salt and pepper to taste, and remove from heat.
    • In a small bowl, mash the peeled and pitted avocados with a few drops of Tabasco, a pinch of salt and the juice of the lemon. Mix well.
    • To assemble the tortillas, slather a thin layer of salsa verde on each tortilla, crumble the goat cheese on top, cover with a tablespoon of the sauteed veggies and finish off with a dollop of the avocado. Fold in half and eat!
    Tried this recipe?Let us know how it was!

  • Medu Vada

    Medu Vada

    Medu Vada

    Medu Vada

    Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
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    Course Snack
    Cuisine Indian
    Servings 10 Vadas

    Ingredients
      

    • 1 cup split washed urad dal (available in Indian stores)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon whole coriander seeds (sabut dhania)
    • 1 tablespoon green chili chopped
    • 2 tablespoons cilantro chopped (hara dhania)
    • 1 teaspoon salt
    • Oil to fry

    Instructions
     

    • Wash and soak dal in about 3 cups of water for about 4-6 hours.
    • Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
    • Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
    • Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
    • Heat the oil in a frying pan over 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 oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
    • Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
    • Fry the Vadas from both sides to golden brown. Take them out over a paper towel to drain access oil.
    • Traditionally Medu Vada is served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

    Notes

    Notes
    1. If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
    2. If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.
    3. It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
    Tried this recipe?Let us know how it was!

    Medu Vada: A South Indian Delicacy 

    Medu Vada is a South Indian delicacy often served as an appetizer or snack, especially during festive occasions like Yugadi. It is a gluten-free and vegan dish made primarily from urad dal (black gram lentils) batter, seasoned with spices like cumin seeds, black pepper, and curry leaves. The batter is shaped into round doughnuts and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. 

    Medu Vada is commonly enjoyed with coconut chutney or sambar, enhancing its flavor profile and making it a popular choice for those seeking gluten-free and vegan snack options. Medu Vada is a popular South Indian snack known for its crispy exterior and soft interior texture. Originating from the state of Tamil Nadu, it has gained widespread popularity across India and beyond. This medu vada recipe offers a step-by-step guide on how to make this delectable treat right in your kitchen.

    How to Make Medu Vada: Step-by-Step Recipe 

    Preparing the Batter 

    To start making medu vada, you’ll need to prepare the batter first. Begin by soaking urad dal in water for at least 4-5 hours or preferably overnight. The soaked dal should be soft enough to easily break when pressed between your fingers. Once soaked, drain the water and transfer the dal to a blender. Grind it to a smooth paste, adding minimal water as needed. The consistency should be thick, similar to that of a pancake batter. This step is crucial in achieving the perfect texture for your medu vada.

    Shaping the Vadas 

    Once the batter is ready, transfer it to a mixing bowl. Add finely chopped green chilies, ginger, curry leaves, cumin seeds, asafoetida, and salt to taste. Mix all the ingredients thoroughly to ensure an even distribution of flavors. Now, heat oil in a deep frying pan or kadhai on medium heat. To shape the vadas, wet your palms with water to prevent sticking. Take a small portion of the batter and flatten it slightly to form a disc shape with a hole in the center, resembling a donut. Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides. Repeat the process with the remaining batter, frying a few vadas at a time to avoid overcrowding the pan.

    Frying to Perfection 

    Achieving the perfect medu vada requires frying them to crispy perfection. Make sure the oil is adequately heated before adding the vadas to ensure they cook evenly and develop a crunchy exterior. It’s essential to maintain the oil at a consistent temperature throughout the frying process. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas. Fry the vadas in small batches, flipping them occasionally to ensure uniform browning on all sides. Once done, remove the vadas from the oil using a slotted spoon and drain the excess oil on paper towels.

    Serving Suggestions

    Medu vada is best enjoyed hot and crispy, served with coconut chutney and sambar. You can also pair it with a tangy tomato chutney or spicy mint chutney for added flavor. Some prefer to enjoy medu vada with a cup of hot filter coffee, making it a perfect breakfast or evening snack option. Experiment with different dipping sauces and accompaniments to find your favorite combination.

    Tips for Making Perfect Medu Vada 

    • Ensure the urad dal is soaked well to achieve a smooth batter texture.
    • Maintain the oil temperature while frying to achieve crispy vadas.
    • Wet your palms with water to prevent the batter from sticking while shaping the vadas.
    • Add chopped green chilies and ginger for an extra kick of flavor.
    • Serve medu vada hot for the best taste and texture.

    Variations of Medu Vada 

    While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:

    • Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
    • Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
    • Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
    • Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.

    Benefits of Medu Vada 

    Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:

    • Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
    • Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
    • Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
    • Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
    • Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.

    FAQs about Medu Vada 

    Q: Can I make the batter ahead of time?

    A: Yes, you can soak the urad dal and grind the batter ahead of time. Store it in the refrigerator for up to 1-2 days and fry the vadas when ready to serve.

    Q: Can I freeze the vadas?

    A: While it’s best to consume medu vada fresh for optimal taste and texture, you can freeze the shaped vadas and fry them directly from frozen when needed. However, freshly fried vadas are recommended for the best flavor.

    Q: Can I bake instead of frying?

    A: While traditional medu vada is deep-fried for that crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown for a healthier alternative.

    Q: Can I use split urad dal instead of whole urad dal?

    A: Yes, you can use split urad dal (white or black) to make medu vada. However, the texture may vary slightly compared to using whole urad dal.

    Q: Can I make gluten-free medu vada?

    A: Yes, medu vada is naturally gluten-free since it’s made from urad dal. Just ensure that all ingredients used are gluten-free, especially if adding any additional flavorings or seasonings.

    Explore more Indian recipes on Manjula’s Kitchen:

    In conclusion, medu vada is a versatile and flavorful snack that can be enjoyed on its own or paired with a variety of chutneys and dips. With this detailed recipe and helpful tips, you can recreate this South Indian delicacy at home and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and get ready to savor the crispy goodness of homemade medu vada!

  • Salad Stuffed Cabbage Samosas

    Salad Stuffed Cabbage Samosas

    Recipe submitted by Pooja Agrawal

    Salad Stuffed Cabbage Samosas

    Salad Stuffed Cabbage Samosas is a new favorite in my kitchen. Samosa is a famous Indian snack, which can be found anywhere in the world! They are irresistible, but so unhealthy. Now, here is the recipe which talks about vegetarian cabbage samosa which is not fried and baked but a healthy, delicious, colorful, and nutritious and has the same appeal of real Samosas. Cabbage Samosas are made with cabbage leaves filled with salad. It is served with red chutney made from bell pepper. It is a simple tongue tickling chutney recipe that is tangy and goes well with all type of snacks and lunch items. The process is relatively simple. It’s good and easy to do. Surely the kids would love it.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 1/2 cup sprouted Moong
    • 1/2 cup carrot shredded
    • 1/4 cup beetroot shredded (optional)
    • 5 black dates chopped
    • 10 almonds soaked in water
    • 10 grapes (cut in halves)
    • 1 small cabbage
    • 1 tablespoon chopped cilantro (Hara Dhania)
    • 1 teaspoon seeded and chopped green chili (Optional)
    • 1/4 cup Paneer grated
    • 1/4 teaspoon salt

    Salad Dressing:

    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt, adjust to taste
    • 1 tablespoon lemon juice, adjust to taste
    • 1 teaspoon ginger juice
    • 1 tablespoon Honey

    For Bell pepper Chutney:

    • 1 big Red Bell Pepper
    • 1/4 cup onion chopped
    • 1/2 cup tomato chopped
    • 2 tablespoon green bell pepper chopped
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil

    Instructions
     

    Three methods to roast Bell Pepper:

    • a. Roast on a gas cook top by just placing the Red Bell Pepper straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the Red bell pepper looks like black spotted and charred. (I used this method).
    • b. Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the Bell Pepper is charred and Black Spot on it.
    • c. 'Roast' in your oven till all the skin on the Bell Pepper is charred and Black Spot on it.
    • Once the Bell Pepper is roasted, cover it for 5 minutes in a deep bowl, peel off and discard the charred skin.
    • Then puree it in a blender or Grinder and keep aside.
    • Heat the oil in a saucepan on medium high and stir fry the Green bell pepper, onions and tomatoes for about a minute and cook until it becomes soft.
    • Then add pureed Red Bell Pepper, salt and sugar and stir it for 2-3 minutes, and Red delicious chutney is ready to serve. (I used 1/4 piece of green bell pepper as bowl to serve it).

    I have been frequently making it for my family and they just simply love it.

      Method (Salad):

      • Mix all the salad dressing ingredients together. Keep aside.
      • Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil, turn off the heat.
      • Cover the pan for about 3-4 minutes, drain any liquid. Let the sprouts cool to room temperature.
      • Peel off Almonds and cut it into thin slices.
      • In a Bowl, combine grated (carrot, beet, and paneer), chopped (almonds, grapes, and black dates), cooked sprouts and the salad dressing.
      • Cover and chill.

      Method (Salad Samosa):

      • Start with a whole head of cabbage and peel off the outer leaves and discard them.

      Two Methods to peel off Cabbage Leaves:

      • a. Peel off the next 10-12 leaves of cabbage and bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and not mushy. (I used this method)
      • b. Core cabbage and Boil head of cabbage in large pot until it's soft and pliable – about 10-15 minutes. Cook cabbage in boiling water only until leaves fall off head. Reserve 10-12 large leaves for Samosas. If there are leaves that aren't fall off, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to fold but not too soft and mushy that they will be broken when you fill them with the filling. (refrigerate remaining cabbage for another use)
      • Drain and dry the leaves. Trim away the thick stem at the base of the leaves for easier folding. (Refer the collage picture)
      • Place some of the salad mixer (about 1 1/2 tbsps) on each cabbage leaf and fold in sides. Fold the sides around the filling and try to fold in triangle shape so that it looks like Samosa. Secure with a toothpick or clove to have a nice, tight package. Place the Samosas on a plate and repeat with remaining leaves.
      • Serve with the Red Bell Pepper Chutney and garnish with cilantro. For garnishing, I used 1/4 Green Bell pepper as a bowl for Red chutney and 1 radicchio red cabbage leaf to serve Samosas in it.

      Notes

      Additional Notes:
      • Use small cabbages as they will be tenderer, easier to fold or roll & cook better.
      • For Kids you can use tomato chutney or any sauce they like instead of Red Bell Pepper Chutney.
      • Also you can use any kind of stuffing of your choice in the cabbage samosa.
      • You can use Kidney beans instead of sprouted moong.
      • Give it an Italian twist with oregano and basil.
      • You can make cabbage Rolls instead of samosas if seems difficult to make samosa shape.
      • If you have some filling left over, it makes a delicious salad.
      • If you have left over chutney, smear it over grilled bread. It makes great breakfast.
      • You can use the chutney as a dip for vegetables like carrots, cucumber, celery and even with any chips, tacos etc.
      Tried this recipe?Let us know how it was!