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.

  • Savory Vegetable Cake

    Savory Vegetable Cake

    Recipe submitted by Nibedita Das

    Vegetable Cake

    Savory Vegetable Cake

    Savory Vegetable Cake not only looks great, but is also very delicious. It's a fresh, healthy alternative to the traditional cakes that are often too sweet and high in fat. This cake can be molded any way you like and its sure to impress your friends and family at parties and other occasions.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert, vegan
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 2 cups fresh broccoli (roughly chopped)
    • 2 cups grits
    • 2 cups boiling water
    • 1 cup roasted unsalted peanuts (roughly chopped)
    • 1/2 cup fresh carrots (1/4" diced)
    • 1/2 cup fresh red bell peppers (1/4" diced)
    • 1/2 cup fresh yellow bell peppers (1/4" diced)
    • 1/2 cup fresh orange bell peppers (1/4" diced)
    • 4 cloves garlic (finely chopped)
    • 1/2 small onion (finely chopped)
    • 2 1/2 tbs olive oil
    • 1 1/2 tsp salt
    • 1 tsp curry powder
    • 1/2 tsp red chili flake or black pepper
    • Fresh lemon juice (optional)

    Instructions
     

    • Take broccoli, carrots, and bell peppers (red, yellow, and orange) and heat in a small pan for a few minutes until softened. (Alternatively, you can also heat them in the microwave – broccoli for 2 mins, carrots and bell peppers for 1 min each.)
    • In a 10" nonstick stir fry pan, heat olive oil over high heat.
    • Add onion and garlic. Cook until lightly brown.
    • Add grits and curry powder. Mix together for approx. 30 seconds.
    • Add 2 cups of boiling water and all vegetables. Reduce heat to medium high and cook 2 to 3 minutes or until all the water has been absorbed.
    • Add peanuts, salt, and pepper. Combine thoroughly.
    • Apply 1/2 tbs olive oil to inside of 8" glass bowl. Transfer cooked grits to it and pack evenly with a spatula.
    • Let the cake cool. Use a butter knife to loosen cake from sides of bowl. Then flip over onto a platter. (Can also use small ramekins for molds to make smaller cakes)

    Notes

    Additional
    • Drizzle freshly squeezed lemon juice over the top (optional).
    Tried this recipe?Let us know how it was!
  • Spicy Squash Cakes

    Spicy Squash Cakes

    Recipe submitted by Geeta Rao

    Spicy Squash Cakes

    Spicy Squash Cakes

    Spicy Squash Cakes are the perfect appetizers for the holiday season. These are easy to make and taste great!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 2 cups  Grated squash
    • 2 cups  Gram flour (Besan)
    • 1 tbsp  Rice flour
    • 1/4th tsp  Baking powder
    • 1-2 inch Ginger
    • 4-5 Green chillies (medium sized)
    • 1 tsp  Yogurt (if yogurt is not available, use lemon juice)
    • 1 tsp Dhania powder (coriander powder)
    • 1 tsp Jeera powder
    • 2 tbsp Corrainder leaves (finely chopped)
    • 1 tbsp  Roasted sesame seeds
    • 1 tbsp  Fresh grated coconut
    • 2 tbsp  Vegetable oil
    • Salt

    Instructions
     

    Method

    • Grate the squash (kaddoo) .
    • Mix 2 cups of the grated squash, gram flour and rice flour in a bowl.
    • Grind the ginger and green chillis to a fine paste and add it to the above mixture.
    • Add jeera powder, dhania powder, yogurt, baking powder, salt and mix well without adding water. Set it aside for 10 minutes.
    • Take a bowl, smear the insides with oil and pour the above mixture into it.
    • Steam the above mixture in the above bowl in a pressure cooker for 10-15minutes. (Without the weight like in making idlis)
    • Once it is steamed, as it cools down, observe that the mixture now seems like a cake.
    • With a sharp knife, cut it into desired shape and size.
    • Now heat oil in a pan.
    • Place the cut pieces of the cake in the pan and shallow fry them till golden brown and crusty.
    • Garnish the fried pieces with roasted sesame seeds, coconut and coriander leaves.
    • Spicy Squash Cakes are ready to eat.
    • Serve hot with mint chutney or tomato ketchup.

    Notes

    Variation:
    • Can add coarsely ground roasted peanuts for garnishing.
    Tried this recipe?Let us know how it was!
  • Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat

    Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup raw peanuts
    • 1/2+1/2 teaspoon salt adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • 3/4 cup tomatoes seeded cut in small cubes
    • 3/4 cup cucumber cut in small cubes
    • 1 tablespoon ginger finally chopped
    • 1 green chili finally chopped adjust to taste
    • 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
    • 1/8 teaspoon red chili powder
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1/2 teaspoon  mango powder (amchoor)
    • 1  tablespoon lemon juice

    Instructions
     

    Method

    • In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.
    • Drain the water and let it cool to room temperature.
    • Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
    • Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
    • Peanut Chaat is ready to serve.
    Tried this recipe?Let us know how it was!

    Peanut Chaat Recipe 

    Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.

    • Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.

    • Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.

    • Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!

    • Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.

    • Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.

    Tips:  

    • You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
    • For a healthier version, you can use roasted peanuts without any added salt or oil.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.

    Variations: 

    • For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
    • Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.

    Benefits: 

    • Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
    • This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.

    FAQs: 

    Can I use pre-roasted peanuts for this recipe? 

    • Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.

    How long can I store peanut chaat? 

    • Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.

    Can I make peanut chaat ahead of time?

    • While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.

    For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!

  • Baked Veggie Satay

    Baked Veggie Satay

    Recipe submitted by Dipti Joshi

    Baked Veggie Satay

    Baked Veggie Satay

    This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Course vegan
    Cuisine Indian
    Servings 2 people
    Calories 421.15 kcal

    Ingredients
      

    Ingredients:

    • 225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
    • 200 grams (10 medium) Mushrooms washed
    • 85 grams (1 big) Onion cut into 1 inch squares
    • 80 grams (1 big) Carrot washed and cut into 1 inch cubes
    • 60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
    • 1/4 cup Curd

    Masala Mix:

    • 1 teaspoon Garlic chopped
    • 1 teaspoon Ginger chopped
    • 1/2 teaspoon Cumin Seeds dry roasted
    • 1 teaspoon Coriander Seeds dry roasted
    • 1/4 teaspoon Cloves dry roasted
    • 1/2 teaspoon Mace dry roasted
    • 2-3 Green Cardamom
    • 5-6 Kashmiri Red chilies dry roasted
    • 1/4 teaspoon Garam Masala Powder
    • 1 teaspoon Salt
    • Juice of 1 Lime

    Instructions
     

    Method

    • Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
    • Take the big bowl and add curd to it.
    • Add the masala powder and mix it will the curd.
    • Mixture should be thick enough to coat vegetables.
    • Check salt and seasoning.
    • Add all cut vegetables and coat them with this mixture.
    • Take the satay sticks and arrange the cut vegetables as desired.
    • Preheat the oven at 220 degrees C for 10 minutes.
    • Take a square baking tray and arrange all sticks across the top of the tray.
    • Bake for 25 to 30 minutes.
    • Any extra masala paste drip into the baking tray.
    • Serve hot with tartar sauce or pudina chutney.

    Notes

    Additional Notes
    Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.
     
    Equipment and Utensils
    • 1 Big mixing bowl
    • 10 Satay sticks
    • Mixer/Blender
     

    Nutrition

    Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g
    Tried this recipe?Let us know how it was!
  • Cauliflower Spinach Bake

    Cauliflower Spinach Bake

    Recipe submitted by Darsi

    Cauliflower Spinach

    Cauliflower Spinach Bake

    Cauliflower Spinach Bake is a healthy nutrition-rich side dish that is easy and quick to make.
    No ratings yet
    Print Recipe Pin Recipe
    Course vegan
    Cuisine American

    Ingredients
      

    Ingredients:

    • 1 Cauliflower – (Cut into florets)
    • 2 cups Baby Spinach leaves
    • 2 Roma Tomatoes – (Diced)
    • 1/4 cup Olive Oil
    • 2 Garlic -cloves (chopped)
    • 1 Tablespoon Red Pepper Flakes – to my spice levels
    • 1 Tspoon Turmeric powder
    • 1 Tablespoon Cumin seeds
    • Salt – To taste

    Instructions
     

    Method

    • Pre heat oven to 450 F
    • In a 2.75-quart baking dish add cauliflower, baby spinach leaves and diced tomatoes.
    • Mix in a separate small bowl – olive oil, garlic, red pepper flakes, turmeric powder, cumin seeds.
    • Add this mixture to the baking dish with veggies. Also, sprinkle salt and mix well.
    • Bake for 30 minutes. Squeeze half a lime and relish with hot steamed rice/ Jeera rice.
    Tried this recipe?Let us know how it was!
  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!
  • Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Recipe submitted by Anu

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled Roasted Red Pepper Artichoke Panino

    Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 loaf of focaccia bread, slit in half
    • 2 tbsp of plain or flavored cream cheese spread!
    • 1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
    • 4 oz marinated artichoke hearts
    • 1 cup shredded Mexican style cheese
    • 1 tbsp extra virgin olive oil

    Instructions
     

    Method

    • Heat a grill pan on the stove.
    • Meanwhile, slit the focaccia crosswise into two.
    • Spread the cream cheese spread evenly on one of the surfaces of the bread.
    • Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
    • Close the bottom of the sandwich with the other half. Press it slightly.
    • Drizzle 1 tbsp. of olive oil, on the grill pan.
    • Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
    • Let it cook for about 3-4 minutes on one side.
    • Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
    • Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!
    Tried this recipe?Let us know how it was!
  • Pinwheel Sandwiches

    Pinwheel Sandwiches

    Recipe submitted by Shweta Agarwal

    Pinwheel Sandwich

    Pinwheel Sandwiches

    Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
    But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
    No ratings yet
    Print Recipe Pin Recipe
    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 packet of large bread
    • 1 boiled potato mashed
    • ½ cup of peas boiled and mashed
    • Salt to taste
    • 2 tbsp chopped coriander
    • ½ tsp dry mango powder (amchur)
    • 1 tsp of red chilli powder –adjust to taste
    • 1/2 cumin (jeera)
    • 1 tbsp oil

    Instructions
     

    Method

    • Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
    • Heat oil in the pan and add cumin
    • When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
    • Take bread slice and spread on it the filling (do not spread thick layer)
    • Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
    • Just before serving take the foil out and cut them into pieces.
    Tried this recipe?Let us know how it was!
  • Paneer Stuffed Bun

    Paneer Stuffed Bun

    Recipe submitted by Aparna Mallya

    Paneer Stuffed Bun

    Paneer Stuffed Bun

    When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
    No ratings yet
    Print Recipe Pin Recipe
    Course paneer
    Cuisine Indian

    Ingredients
      

    For the filling:

    • 1 medium onion
    • 7 to 8 garlic cloves 
    • 1 to 2 green chillies
    • 1 medium tomato
    • 1 tsp garam masala
    • 3/4 tsp chilli powder
    • 1/4 tsp turmeric powder
    • 1 medium capsicum
    • 300 gm paneer, chopped into tiny cubes
    • 1/2 cup frozen green peas, thawed
    • 1/2 cup boiled corn
    • 2 tbsp tomato ketchup
    • a few springs coriander leaves
    • Salt

    For the Bun:

    • 2 1/4 tsp (1 packet) active dry yeast
    • 1/2 cup warm water
    • 1 tsp sugar
    • 1 1/2 cups whole wheat flour (atta)
    • 1 cup all purpose flour (maida)
    • 3/4 tsp salt
    • 2 tbsp ghee or butter or olive oil
    • 1/2 cup water
    • Sesame seeds

    Instructions
     

    For the filling:

    • Heat butter/ oil. Roast finely chopped onion and garlic, till onion turns brownish.
    • Add finely chopped green chilles, garam masala, chilli powder and turmeric powder and roast for a couple of minutes.
    • Add tomatoes and sauté till they are completely cooked.
    • Add capsicum and saute for a few minutes till they become soft.
    • Add paneer, green peas, corn and tomato ketchup and roast for sometime.
    • Garnish with coriander leaves.

    For the Bun:

    • Combine 1/2 cup warm water with sugar. Add yeast, mix gently and set aside for 10 minutes till yeast becomes frothy.
    • In a large bowl combine the flours, salt, water and ghee/oil. Add the yeast mixture and knead into a dough. (Add more flour or water as needed). Transfer the dough into a well oiled bowl, turning the dough in the bowl so that it is coated with oil. Cover with a plastic wrap and set aside for one and half hours. The dough will double in size.
    • Punch the dough to remove air and knead a bit. Divide the dough into 12 equal portions and roll each one into a ball.
    • On a cutting board or a clean counter top, roll each ball into a circle, 4 to 5 inches in diameter. Place the filling (about 1 and 1/2 tbsp) in the center. Pull the sides so that they join together in the center. Press the sides, flatten with your palm and shape into a ball.
    • Place the ball seam side down on a baking tray, lined with foil. Brush the top with milk, butter or egg wash and sprinkle sesame seeds on top. Cover lightly and set aside for about half an hour. The dough will rise again.
    • Preheat the oven to 375 degrees.
    • Bake the buns for 18 to 22 minutes (mine took 21 minutes) till they turn slightly brown in colour.
    • Relish!!
    Tried this recipe?Let us know how it was!
  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli

    Puran Poli – Sweet Flatbread

    Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 10 Puran Poli

    Ingredients
      

    Ingredients:

    • 1/2 cup of whole wheat flour (atta)
    • ¼ cup all-purpose/plain flour (Maida)
    • 2 tablespoons oil
    • Approximately 1/3 cup water

    Filling

    • ¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
    • 1 cup sugar
    • ½ teaspoon turmeric
    • 1 teaspoon cardamom powder (elaichi)
    • ¼ teaspoon nutmeg (jaiphal)

    Also Needed

    • Approximately 3 tablespoons oil
    • Approximately ½ cup of dry whole wheat to roll the bread

    Instructions
     

    Filling

    • Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
    • Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
    • Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
    • Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.

    Making Puran Poli

    • Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
    • Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
    • Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
    • Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
    • Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
    • Repeat the same process for the remaining.
    • Puran poli is ready to be served and it tastes best when eaten hot.

    Notes

    Tips

    1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
    2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.
    Variation
    Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   
    Tried this recipe?Let us know how it was!
  • Veggie Pops in Cucumber vase with Green Apple chutney

    Veggie Pops in Cucumber vase with Green Apple chutney

    Recipe Submitted by Sita Badrish

    Veggie Pops

    Veggie Pops in Cucumber vase with Green Apple chutney

    These appetizers are served in a cucumber vase to make it healthy along with Green Apple chutney.
    I have used an assortment of veggies (carrot, celery included) to make the veggie bites.
    Served at the tip of a carrot stick they make great veggie pops that go perfectly with the green apple chutney as accompaniment.
    Set in a cucumber vase, it has a fresh spring look just right to wet your appetite.
    No ratings yet
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 medium Yellow Potato
    • 2 inch piece of Carrot
    • 2 inch piece of Celery
    • 3-4 florets Broccoli
    • 1 tbsp finely chopped Cilantro
    • 1 chopped Green Chilli
    • 1 tsp  Garam Masala
    • Salt to taste
    • 1 cup Bread crumbs

    Green apple chutney

    • Green Apple – 1/4th skinned and shredded
    • 2 tbsp Jaggery
    • 1/2 tbsp Tamarind Paste
    • 1 tsp Red chili powder
    • 1 tsp Cumin powder
    • 3/4cup 3/4cup Water
    • Salt to taste

    Instructions
     

    Method

    • Microwave the potato after piercing it a couple times. Use the potato setting on the microwave or microwave on high until soft about 5mins. Roughly chop the carrot, celery and broccoli. Take in a microwave safe bowl along with about 3 tbsp of water and microwave on High for 4 minutes.
    • Mash up the potato after removing its skin and keep aside. Drain the other veggies and grate them up. Combine with the potatos. Add the remaining ingredients except bread crumbs and knead.
    • Make bite size balls of the mixture and flatten on palm to about 1cm thickness. Roll in bread crumbs.
    • Heat a skillet on medium and coat with oil or oil-spray. Place the flattened balls on the skillet and cook until golden brown. Flip over and cook until the other side is golden brown too. Drizzle oil as needed. Remove on a paper towel. Veggie bites are ready.

    Green apple chutney

    • Combine jaggery and water and heat on med-hi until the jaggery dissolves.
    • Add tamarind paste and shredded green apple and cook for 1 minuite.
    • Reduce heat to medium and add the red chili powder, cumin powder and salt.
    • Let it simmer for about 5 mins and until it thickens to sauce like consistency then turn off the heat.

    Putting it all together

    • Cut about 3 inch piece of cucumber from one end to make the cucumber vase.
    • Flatten out the narrow end so that the cucumber can rest on the narrow end.
    • Scoop out the interior fully.
    • Make V-shaped incisions on the wider end as pictured.
    • Now cut out about 3 inch long firm sticks out of a carrot. It should be thick enough to hold the veggie bites.
    • Gently pierce the carrot sticks into the veggie bites and place in the cucumber vase. Decorate with mint leaves.
    • To serve the chutney, cut about 2 inch piece of cucmber. Slice vertically in half and scoop out the interior. Pat dry and spoon the green apple chutney on it.

    Veggie pops in cucumber vase with green apple chutney is now ready to be served!

      Notes

      Additional Notes
      Not only do the veggie pops taste great with the chutney, the carrot sticks and cucumber taste great with the chutney as a dip too so the appetizer can be consumed in its entirety. The soft and mildy spiced veggie bites along with the fresh ‘n’ crunchy vegetables complemented by the green apple chutney are sure to set your taste buds rolling.
      Tried this recipe?Let us know how it was!
    • Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      Recipe Submitted by Priyam Saharia

      Wanton Cups with Spicy Carrot and Cheesy Apple Filling

      Wonton Cups with Spicy Carrot and Cheesy Apple Filling

      These pretty little wonton cups are perfect for a delicious springtime appetizer. A spicy carrot and potato filling is delicately balanced with the taste of cheesy and crunchy apples. The wonton cup adds just the right amount of crunchiness to this zestful mix of flavors. Serve these for your next party and watch the plate getting emptied out as quick as a wink!
      No ratings yet
      Print Recipe Pin Recipe
      Course Appetizer
      Cuisine Indian
      Servings 12 wonton cups

      Ingredients
        

      Ingredients:

      • 12 small square wonton wrappers
      • 1 cup chopped carrots
      • 2 big potatoes
      • 1 big onion finely chopped
      • 1 1/2 tablespoons cumin (jeera) powder
      • 1 teaspoon fennel seeds
      • 1 teaspoon ground red pepper
      • 1/4 cup  Parmesan cheese
      • Salt to taste
      • Oil to fry

      Garnish

      • 1/2 cup chopped apple

      Instructions
       

      To make the wonton cups

      • Preheat oven to 350 degrees. Brush oil on both sides of each wonton wrapper. Gently press one wrapper into each cup of a 12-muffin pan. Bake for 7 minutes. Remove from oven and allow it to cool.

      To make the filling

      • Boil potatoes until they are tender
      • After the potatoes are cool, peel the skin off and mash the potatoes.
      • Heat the remaining ¼ cup oil in a frying pan. Test the temperature of the oil by adding a fennel seed to the oil; if it cracks right away the oil is ready.
      • Add fennel seeds and stir fry for half a minute.
      • Add the onions and carrots in the oil. Stir fry in medium high heat till the onions turn golden brown.
      • Add the potatoes to the mixture and stir fry on medium high heat till they are light golden brown.
      • Add salt, cumin powder, ground red pepper and cook for another 4-5 minutes. Adjust salt and red pepper to your taste.
      • Replace 12 of the baked cups in the muffin pan.
      • Fill with 2 tablespoons of filling mixture.
      • Sprinkle with grated parmesan cheese.
      • Return to the oven and bake at 350 degrees for 17-20 minutes. The wonton wrap will become crisp. (Sometimes oven timings vary; so if the wonton cup doesn’t become crisp in the given time, return to oven for 2-3 minutes. Make sure to wear oven gloves)
      • Remove from muffin-pan to cool.
      • Garnish with crunchy sweet apples.

      Notes

      Notes
      • Wonton wraps are available in Chinese grocery stores or in Asian vegetables section in regular grocery stores.
      • You will also need a muffin pan for this recipe. Available in the Baking Section in grocery stores.
       
      Tips
      • This appetizer is a perfect solution to busy schedules.
      • Pre-bake the wrappers and store in airtight containers once cool.
      • Make the filling and store it in the fridge. It is very convenient and quick to bake when guests drop by unexpectedly.
       
      Suggestions
      • Try adding soybean nuggets to the filling. Boil 10-15 soybean nuggets in water with a little salt. When the soybean nuggets are softened, shred them into little pieces. Heat oil in a frying pan with medium to high heat. Fry the shredded nuggets. Add while potatoes are being fried.
      Tried this recipe?Let us know how it was!
    • Potato Masala Quiche Pastry

      Potato Masala Quiche Pastry

      Recipe by Harshitha Sanmathi

      Potato Masala Quiche Pastry

      Potato Masala Quiche Pastry

      While searching for different recipes, I came across a quiche recipe with crescent rolls. This sparked my desire to create a quiche with an Indian twist. Since potato was the main ingredient for this contest, I was even more inspired to experiment with my own version of an Indian-style quiche. I'm excited to present this unique recipe to you all. It's a delightful snack or appetizer that you must try!
      No ratings yet
      Print Recipe Pin Recipe
      Course Dessert
      Cuisine Indian
      Servings 12 people

      Ingredients
        

      Ingredients:

      • 12 Pastry sheets
      • 5-6 Potato
      • 4-5 table spoon of Oil
      • Salt as per taste
      • 1 cup frozen Spinach or fresh spinach(finely chopped and fried in a 1 table spoon of oil)
      • 1 tbs of coriander powder
      • 1 tbs of jeera powder
      • 1 tbs of chili powder
      • 1 cup finely chopped Onion
      • pinch of chat masala
      • 1 cup Mozzarella cheese

      Instructions
       

      Method

      • Preheat your oven to 400 degrees.
      • Coat muffin tins with non-stick cooking spray/oil.
      • Boiled the potatoes until they are soft and let cool.
      • Peel and smash the potatoes.
      • To the smashed potatoes add  coriander, jeera, red chili powder and chat masala.
      • Add onion and spinach to this mixture. Mix well.
      • Fold the pastry sheet from top to bottom, bringing together the two opposite ends.
      • Again Fold them  from side to side, bringing together the two opposite ends.
      • Now place folded pastry on coated muffin tin cups and Fill with 1 or 2  tablespoon of the potato filling. You can fill all the way up to the top.
      • Repeat with the other sheet of puff pastry.
      • Add 1 or 2 tablespoon of mozzarella cheese on top of fillings.
      • Bake for about twenty minutes or until a pastry turns golden brown.
      • Take out from the oven and serve hot with sauce or mint chutney.
      Tried this recipe?Let us know how it was!
    • Potato Pizza

      Potato Pizza

      Recipe submitted by Anu Shoj

      Potato Pizza

      Potato Pizza

      The inspiration for this recipe came from visiting Manjula’s website, where she was hosting a recipe contest for September 2010. The challenge was to create a recipe using potatoes. Intrigued, I decided to participate if I could come up with a unique idea.
      I pondered all week, brainstorming beyond the usual curry or sabji. I scoured Google for new potato recipes and stumbled upon an interesting blog post: "pizza with potato?" I thought, "Why not?" This led me to try the recipe with my twist. Here is my innovative take on it, which I’m excited to share with you. A low-fat snack recipe that is surely going to be loved by all.
      No ratings yet
      Print Recipe Pin Recipe
      Course snacks
      Cuisine Indian

      Ingredients
        

      Ingredients:

      • 3 large and even sized Baking Potatoes/Russet potatoes
      • 3 multi colored Bell Peppers (I used Red, yellow and green), chopped finely
      • 1 small Onion chopped
      • 2 tbsp Capers
      • 1/4 cup parsley chopped
      • 3/4 cup Pasta sauce (used sweet basil pasta sauce)
      • Salt to taste
      • 1/2 tsp Black pepper powder
      • 1/4 tsp Red pepper flakes
      • 1/4 cup Parmesan cheese
      • 1/2 cup Fresh mozzarella cheese grated/ Fontana cheese (I used Fontana cheese)
      • 1 tbsp Olive oil

      Instructions
       

      Method

      • Boil the potatoes in pressure cooker for 2 whistles or until they are cooked almost 3/4th. Cool the potatoes and peel off the skin and cut into 3, one (1) inch slices on the lengthier side. Cut thin slice on the edge slices so that they have a flat bottom.
      • Preheat the oven for about 400F.
      • In a bowl mix 3/4 tbsp olive oil, salt and pepper. Whisk it well. Spread this mixture on the potatoes so that they coat well and arrange them on a baking sheet and bake them for about 10 mins.
      • Meanwhile, in a bowl add the chopped onions, chopped bell peppers, capers, salt, pepper and parsley, crushed red pepper flakes and remaining olive oil and mix them well. (you can add any toppings of your choice….like creating your own pizza)
      • Take the potatoes out of the oven, spread the pasta sauce evenly on top of the potatoes, place the mixed veggies on top so that it covers all the pasta sauce,
      • Add some Fontana/mozzarella cheese on top and sprinkle with Parmesan cheese and pop this into oven for more 5-7 mins or until the cheese it melted.
      • Enjoy the yummy pizza without all the fat and meat!

      Notes

      Additional Notes
      • You can also broil it for about 2 mins to get a light brown crust on top of the cheese and veggies.
      Tried this recipe?Let us know how it was!
    • Mattar Ke Kachori (Spicy Puff Pastry)

      Mattar Ke Kachori (Spicy Puff Pastry)

      Matar Kachori

      Matar 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 course meal.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      For Dough

      • 1 cup All Purpose flour plain flour or Maida
      • 1/4 tsp salt
      • 2 tbsp oil
      • 1/2 cup approx. 1/2 cup chilled water

      Filling

      • 1 cup green peas, I am using frozen peas
      • 1 tsp oil
      • 1 tbsp coriander powder dhania
      • 1 tsp fennel seed powder saunf
      • 1 tsp red chili powder
      • 1 tsp ginger shredded
      • 1/2 tsp mango powder amchur
      • 1/2 tsp salt

      Instructions
       

      To Make Dough

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

      To Make Filling

      • Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
      • Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
      • While stir frying the peas mash them with spatula.
      • Let the filling cool to room temperature.

      To Make Kachoris

      • Take the dough and lightly knead it. Divide the dough in twelve equal parts.
      • Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
      • Let the filled balls sit for 3 to 4 minutes before pressing.
      • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
      • Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
      • Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
      • It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
      • If the kachoris are fried on high heat, they will get soft and will not be crispy.

      Notes

      Serving suggestions
      Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
      Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
      Tried this recipe?Let us know how it was!