Indian street food is a delightful culinary adventure, filled with vibrant flavors and exciting textures. From crispy indian snacks to tangy chaats, these recipes bring the essence of Indian streets into your kitchen. Let’s explore over 50 Indian street food recipes that are easy to make at home, with a special focus on vegetarian options.
Pani Puri
Pani Puri, also known as Golgappa, is a beloved street food across India. This dish consists of crispy puris filled with spicy, tangy water, tamarind chutney, and a mixture of potatoes and chickpeas. It’s an excellent example of vegetarian Indian street food recipes that offer a burst of flavors in every bite.
Pav Bhaji
Another classic, Pav Bhaji, is a spicy mashed vegetable curry served with buttered pav (bread rolls). This dish is a staple in Indian street food recipes and can be easily made at home. The bhaji is cooked with a blend of spices, giving it a rich and flavorful profile.
Enhancing Your Street Food Menu
To create an authentic street food experience, consider adding a variety of dishes from related categories. Chaat Recipes like Bhel Puri and Sev Puri offer a delightful mix of tangy, sweet, and spicy flavors. For a sweet finish, try Indian Desserts Recipes like Jalebi or Rabri, which complement the savory snacks perfectly. Incorporating Healthy Recipes such as sprouted moong chaat or fruit chaats can provide a nutritious twist to your street food spread.
More Easy Indian Street Food Recipes
Dahi Bhalla
Dahi Bhalla is a refreshing and flavorful dish made with lentil dumplings soaked in yogurt and topped with various chutneys and spices. This dish exemplifies easy Indian street food recipes that are both delicious and light. It’s perfect for a hot summer day or as a starter for any meal.
Vada Pav
Vada Pav is often referred to as the Indian burger. It consists of a spicy potato fritter (vada) sandwiched between a bun (pav) with chutneys. This iconic street food from Mumbai is a must-try and falls under street food recipes Indian that are easy to replicate at home.
Sweet and Spicy Endings
Jalebi
Jalebi is a spiral-shaped sweet made from fermented batter, deep-fried, and soaked in sugar syrup. It’s crispy on the outside and juicy on the inside, making it a favorite in Indian street food recipes. Enjoy it warm for the best experience.
Kulfi
For a creamy, cold dessert, Kulfi is the way to go. This traditional Indian ice cream is flavored with cardamom, saffron, and pistachios, offering a rich and indulgent end to your street food meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian street food recipes?
A: Some popular Indian street food recipes include Pani Puri, Pav Bhaji, Dahi Bhalla, Vada Pav, Jalebi, and Kulfi. These dishes are full of flavor and bring the essence of Indian streets into your home.
Q: How can I make vegetarian Indian street food recipes at home?
A: To make vegetarian Indian street food recipes at home, use fresh vegetables, a variety of spices, and traditional cooking techniques. Dishes like Pani Puri, Pav Bhaji, and Dahi Bhalla are excellent healthy vegetarian recipes.
Q: What are some easy Indian street food recipes for beginners?
A: Some easy Indian street food recipes for beginners include Vada Pav, Dahi Bhalla, and Jalebi. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to Indian street food.
Q: Can I prepare Indian street food recipes in advance?
A: Yes, many Indian street food recipes can be prepared in advance. For example, you can make the puris for Pani Puri, the bhaji for Pav Bhaji, and the batter for Jalebi ahead of time. Store them properly and assemble when ready to serve.
Q: What are some sweet dishes that pair well with Indian street food?
A: Some sweet dishes that pair well with Indian street food include Jalebi, Rabri, and Kulfi. These desserts provide a sweet contrast to the savory and spicy flavors of the main dishes.
Conclusion
Exploring the world of Indian street food recipes is an exciting journey filled with bold flavors and vibrant aromas. Whether you’re looking for vegetarian Indian street food recipes, specific easy Indian street food recipes, or simply want to recreate the street food magic at home, these dishes will bring joy to your table. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian street food. Happy cooking and happy eating!
By incorporating these recipes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re preparing snacks, main courses, or desserts, there’s a street food recipe Indian to suit every taste. Don’t forget to find vegetarian recipes out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Crispy Aloo Tikki is a popular street foodchaat that can be made in a variety of ways. Any way you prepare these tikkis, they are sure to turn out great! They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
1 15oz can of chick pea, garbanzo beans, kabuli chana,
2tablespoons oil
2tablespoons besan (gram flour)
2tablespoons green chili finely chopped, adjust to taste
2 tablespoons ginger finely chopped, adjust to taste
1teaspoon salt
1/2teaspoon black salt
1 teaspoon roasted cumin seeds powder
1teaspoon garam masala
1/2teaspoon mango powder (amchoor)
Instructions
Preparation for potatoes
Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.
Chola Topping
Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.
Making the Crispy Aloo Tikki
Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.
Notes
Tips
Do not cook on low heat, tikkies will become greasy and will not be as crispy.
Aloo tikkies are ready serve hot with spicy chola.
You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
Chola topping also goes well with samosas and Samosa Pinwheels.
Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney.
Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour 1/2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about eight inches in diameter thin circle.
Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds.
Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
Serve with coconut chutney, aloo masala and sambhar.
These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.Serving suggestions
The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian veganstreet food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
Use chilled water to make the batter, as it helps in making the pakoras crispier.
Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used.
Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
FAQs about Mixed Vegetable Pakoras
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty vegan, gluten free snack has a texture similar to cake. This is a popular street food in Gujarat. The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
1-1/4cups water use as needed to make pouring consistency
2-1/2teaspoons Eno (fruit Salt)
For Seasoning:
2tablespoons oil
1/2teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
4-5 curry leaves optional
2 green chili seeded and cut into 4 length wise
Also need 2-3 tablespoons hot water
Utensils to steam Dhokla
Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
Covered pan large enough to hold round cake rack
Round cake-cooling rack
Round 9” cake pan
Instructions
Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.
Prepare the seasoning
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
Cut them in squares.
Serve with Hari cilantro chutney. Taste best when it is served warm.
Notes
Suggestion
Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.
With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.
Understanding the Method:
To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:
Preparing the Batter:
Sift the besan to ensure a smooth texture.
Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
Adjust the batter consistency if necessary by adding a little more water.
Set aside the batter and refrain from adding ENO (fruit salt) at this stage.
Setting up for Steaming:
Grease a cake pan and set it aside.
Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
Bring the water to a boil over medium heat.
Adding ENO and Steaming:
Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.
Preparing the Seasoning:
Heat oil in a small pan over medium heat.
Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
Incorporate green chilies and curry leaves, stirring briefly.
Cover the pan and turn off the heat, being cautious as curry leaves may splatter.
Finishing Touches and Serving:
Drizzle hot water over the steamed dhokla to keep it moist.
Pour the prepared seasoning over the dhokla.
Cut the dhokla into squares for serving.
Serve warm with Hari cilantro chutney for a delightful culinary experience.
Tips for Perfecting Khaman Dhokla:
Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:
Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.
Frequently Asked Questions (FAQs):
Here are some common queries regarding Khaman Dhokla along with their answers:
Can I make Khaman Dhokla in advance?
Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.
Can I customize the spice level of Khaman Dhokla?
Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.
What can I serve with Khaman Dhokla besides chutney?
Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.
Can I freeze Khaman Dhokla for later use?
While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.
Health Benefits of Khaman Dhokla:
Apart from its delicious taste, Khaman Dhokla offers several health benefits
Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.
Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!
Masala Vada is a South Indian favorite snack that is made with spiced chana dal. They are delicious crunchy on the outside and soft inside. Masala Vada is a popular street food in South India. Try serving along with your afternoon tea.
Wash and Soak chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
Drain the water, keep 2 tablespoons soaked dal aside. Grind dal coarsely without adding any water. I like to use food processor.
Take out the dal in a mixing bowl, add all the ingredients, potatoes, rice flour, salt , fennel seeds, mango powder, black pepper, asafetida, ginger, green chili, cilantro and soaked chana dal. Mix it well.
Lightly wet your palms, this will make easy to roll the vadas. Take a lemon size ball of the mix, flatten it with your hands, making them to about half inch thick patties. This should make about 16 patties. I like to make few of patties before I start frying.
Heat the oil in a frying pan, (frying pan should have about 1” of oil) over medium heat. Oil should be moderately hot when you drop the vada, oil should sizzle and come to surface slowly. Gently drop the vadas in oil making sure they don’t overlap.
Fry the vadas both sides till golden brown and crisp, turning over two to three times. This should take 6-7 minutes. Repeat the same procedure for the rest of the mix.
Take them out over paper towel, this absorb the access oil.
Serve vadas as they are or with chutneys, I like them with coconut chutney.
Masala Vada is a delightful Indian appetizer and street food snack that fits perfectly into the categories of gluten-free, vegan, and snacks. Made primarily from chickpea flour and an assortment of spices, Masala Vada is a savory fritter popular in South Indian cuisine. It’s typically crafted by blending soaked and coarsely ground chana dal (split chickpeas) with green chilies, ginger, curry leaves, and coriander leaves.
Masala vada is a popular South Indian snack made from chana dal. It is crispy on the outside and soft on the inside, making it a delightful treat for snack lovers. This masala vada recipe is easy to follow and yields delicious vadas that are perfect for serving with tea or as an appetizer.
Soaking the Chana Dal
To begin making the recipe of masala vada, start by soaking the chana dal in water for at least 3-4 hours. This helps to soften the dal and make it easier to grind later on.
Draining and Grinding
Once the dal is soaked, drain the water completely and transfer the dal to a blender or food processor. Grind it coarsely without adding any water. The texture should be coarse, with small pieces of dal still visible.
Mixing the Ingredients
Transfer the ground dal to a mixing bowl and add chopped green chilies, grated ginger, chopped cilantro, cumin seeds, and salt to taste. Mix everything together until well combined. This mixture forms the base of your masala vada.
Shaping the Vadas
Heat oil in a deep frying pan or kadhai over medium heat. While the oil is heating, take small portions of the dal mixture and shape them into small patties or vadas. You can flatten them slightly with your palms to ensure even cooking.
Frying the Vadas
Carefully slide the shaped vadas into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they turn golden brown and crispy on both sides. Use a slotted spoon to remove the fried vadas from the oil and drain them on paper towels to remove excess oil.
Serving
Serve the dal vada hot with your favorite chutney or sauce. They can also be enjoyed on their own as a crunchy and flavorful snack.
Tips
To make the vadas even more flavorful, you can add curry leaves, or grated coconut to the dal mixture.
Make sure the oil is hot enough before frying the vadas to ensure they cook evenly and become crispy.
If you prefer a spicier version, you can increase the quantity of green chilies or add a pinch of red chili powder to the dal mixture.
Variations
Instead of chana dal, you can use a combination of different dals like moong dal, urad dal, or toor dal to make variations of masala vada.
For a healthier alternative, you can air-fry the vadas instead of deep-frying them. Simply preheat the air fryer, brush the vadas with a little oil, and air-fry them until crispy.
Benefits
Masala vada is a good source of protein and fiber due to the presence of chana dal, making it a nutritious snack option.
The spices used in the vadas like ginger and cumin seeds have digestive properties and aid in digestion.
As these vadas are fried, they should be consumed in moderation as part of a balanced diet.
FAQs
Can I make masala vada ahead of time?
Yes, you can prepare the dal mixture in advance and store it in the refrigerator. When ready to serve, shape the vadas and fry them fresh for the best taste and texture.
Can I freeze masala vada?
While it’s best to consume masala vada fresh, you can freeze any leftover vadas for later consumption. Simply place them in an airtight container or ziplock bag and freeze for up to a month. Reheat them in an oven or air fryer before serving.
Can I use pre-cooked dal to make masala vada?
It’s recommended to use uncooked, soaked dal for this recipe as it gives the vadas the right texture and consistency. Using pre-cooked dal may result in vadas that are too soft and mushy.
Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.
How to boil the chickpea
Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.
Notes
Serving suggestions
Aloo chana chaat also makes a good lunch box meal.
Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
Masala idli is a simple and easy snack. This is one of my favorite ways to serve masala idli. Adding the stir-fry salad to idli makes a very versatile dish. You can serve this as lunch, snack or salad. To make masala idli I am using the rava idli witch is quick and easy to make. This also makes a great lunch box meal as it is very healthy and satisfying.
1 green chili seeded and cut in length wise in four
1teaspoon samber powder optional
The seasoning is for half the idlies we are making other use next time
Instructions
Utensils for Making Idlis
Idli stand – I am using the mini idle rack but you can use regular rack and cut the idli in four pieces.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.
For Stir- Fry Salad
3 cups cabbage, cut into thin slices
1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
2 teaspoons oil
1/2 teaspoon mustard seeds (rai)
Pinch of black pepper
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon sugar
1 teaspoon lemon juice
Method to make Idli
Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
Lightly grease idli plates with oil.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
Seasoning for Idlies
For this recipe we need to use about half the idlies, save other for next time.
Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.
Stir- Fry Salad
Heat the oil in frying pan over medium high heat.
Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
Mix the idlies with stir fry and fold gently. Masala idlies are ready.
Serve them warm or at room temperature.
Notes
Suggestions
This is two part recipe and good thing is you can serve them both as a separate dish and they truly taste delicious and when you combine them both that really bumps up the taste factor.
Idlies can be refrigerated for 4-5 days or freeze them for a month.
Masala Idli Recipe: A Flavorful Twist to Traditional Idli
In this masala idli recipe, we’re adding a delightful twist to the traditional idli by infusing it with aromatic spices and veggies. Masala idli is a popular South Indian snack that tantalizes the taste buds with its savory flavors and comforting texture. If you’re wondering how to make masala idli, fret not! This recipe is simple yet bursting with flavors, making it a perfect choice for breakfast, brunch, or even a light dinner. Let’s dive into the culinary journey of crafting this delectable idli masala recipe.
Step 1: Prepare the Ingredients
Before we embark on our culinary adventure, let’s gather all the ingredients required for this delightful masala idli. You’ll need idli batter, mustard seeds, cumin seeds, asafoetida (hing), green chilies, curry leaves, ginger, bell pepper, carrots, green peas, salt, lemon juice, and cilantro. Ensure all your ingredients are fresh and readily available before you begin.
Step 2: Tempering the Spices
To kickstart the preparation of masala idli, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors into the oil. Next, sprinkle a pinch of asafoetida (hing) for added depth of flavor. This tempering process infuses the oil with the essence of spices, laying the foundation for our flavorful masala.
Step 3: Adding Aromatics and Veggies
Now, it’s time to elevate the flavors further by incorporating aromatic ingredients and vibrant veggies into our masala idli. Add finely chopped green chilies, curry leaves, and grated ginger to the pan. Sauté them for a minute until they become fragrant. Then, toss in bell peppers, carrots, and green peas. Stir-fry the veggies until they turn tender yet retain their crunchiness. The medley of aromatics and veggies adds a burst of color, texture, and nutrients to our dish, making it both visually appealing and wholesome.
Step 4: Mixing in the Idlis
Once the veggies are cooked to perfection, it’s time to introduce our star ingredient – the idlis. Cut the idlis into bite-sized pieces and gently fold them into the aromatic vegetable mixture. Ensure each idli piece is coated evenly with the flavorful masala. Allow the idlis to simmer in the masala for a couple of minutes, allowing them to absorb the flavors and become slightly crisp around the edges.
Step 5: Seasoning and Garnishing
No dish is complete without the perfect balance of seasoning and a sprinkle of fresh herbs. Season the masala idli with salt according to taste and a generous squeeze of lemon juice for a refreshing zing. Garnish the dish with freshly chopped cilantro leaves, adding a pop of color and a burst of freshness to the final presentation.
Step 6: Serving the Masala Idli
Our masala idli is now ready to be served piping hot. Transfer the aromatic concoction to a serving plate and relish it as is or pair it with a side of coconut chutney or tangy tomato chutney for an extra flavor boost. Masala idli makes for a wholesome and satisfying meal that’s sure to please both the palate and the soul.
Tips for Perfect Masala Idli
For a healthier twist, you can steam the idlis using a combination of rice and lentils or opt for instant idli mix available in the market.
Customize the masala according to your preference by adding or omitting veggies as per availability and taste.
Ensure the idlis are not too soft but firm enough to hold their shape when mixed with the masala.
Experiment with different tempering spices like fenugreek seeds, fennel seeds, or dried red chilies for a unique flavor profile.
Variations of Masala Idli Recipe
Paneer Masala Idli: Add cubed paneer pieces along with the veggies for a protein-packed version of masala idli.
Podi Masala Idli: Toss the idlis in a spicy South Indian podi (powder) mixture for an extra kick of flavor.
Cheese Masala Idli: Sprinkle grated cheese on top of the masala idli before serving for a gooey, indulgent twist.
Benefits of Masala Idli
Rich in nutrients: Masala idli is packed with essential nutrients from the veggies, making it a wholesome meal option.
Balanced flavors: The combination of spices and aromatics in masala idli stimulates the senses and satisfies the craving for a flavorful meal.
Easy digestion: Idlis are steamed, making them light on the stomach and easy to digest, ideal for breakfast or a light dinner option.
Frequently Asked Questions (FAQs)
Q: Can I make masala idli with leftover idlis?
A: Absolutely! Leftover idlis work perfectly for making masala idli. Simply cut them into pieces and follow the recipe from step 3 onwards.
Q: Can I prepare the masala in advance?
A: Yes, you can prepare the masala ahead of time and refrigerate it. When ready to serve, reheat the masala and mix it with freshly steamed idlis.
Q: Can I skip certain veggies in the masala?
A: Of course! Feel free to customize the masala according to your preference by omitting or substituting veggies as per your liking.
Jhaal muri is a popular street foodsnack of Kolkata. Jhaal means spices and muri is puffed rice. A long time ago, I visited my uncle in Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes. A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.
Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.
Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.
Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.
You may adjust all the ingredients to your taste. Enjoy!
Spicy chivda crunchy savory snack is quick and easy to make. Chivda, also known as poha, is flattened rice that is flavored with spices. When I was growing up this was one of the snacks my mom will make, and we all will enjoy. I still enjoy this spicy chivda even today while watching TV. Store this in an airtight container and this chivda stays fresh and crunchy for 2 to 3 weeks.
Roast the chivda in a microwave oven for one and half minutes, first do it for one minute take it out mix it well and put it back for another half minute. Set aside. Note: This gives a nice crunch to the chivda and save time. If it is roasted directly in frying pan it will takes more oil and will have to stir fry for about ten to fifteen minutes.
Heat the flat frying on medium heat, add the oil, oil should be moderately hot, add mustard seeds and cumin seeds as they start cracking lower the heat to low.
Add curry leaves and green chilies stir fry them for about a minute till the green chili and curry leaves stop splattering.
Next add peanuts and red chilies roast them for two minute until it start catching the color… do keep stirring
Time to add roasted chana, and coconut stir fry for another 30 seconds
Add asafetida, salt and turmeric stir for few seconds add chivda mix it well. Add sugar and citric acid keep stiring continuously for about 2 to 3 minutes. Why I am adding salt to the oil, this way all the chivda will be coated with salt evenly.
Chivda is ready turn off the heat while chivda is hot it will taste little chewy after it will cool of will become crunchy.
Aloo Chaat, which is a spicy potato snack. Aloo chaat is a popular snack found at north Indian road side vendors. This is one of the very few chaats served without any chutney. However you can always add cilantro and tamarind chutney. This recipe is inspired by the chaat I used to enjoy near my childhood home in India. I incorporated a special spice mix also known as chaat masala and would suggest trying this recipe without chutney. This mouthwatering chaat is just perfect for anyone who loves spicy food.
To make spice mix all the spice mix together really well and set aside.
Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tablespoons of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
Taste one of the potato and add more spice mix if needed according to your taste.
Notes
Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
Aloo Chaat is a popular Indian street foodsnack that can be prepared quickly and easily. It’s typically gluten-free and vegan, making it suitable for those with dietary restrictions. This appetizer is perfect for Navaratri or any occasion when you’re craving delicious chaat. With its blend of spices and tangy flavors, Aloo Chaat offers a delightful taste experience that’s loved by many.
Introduction to Aloo Chat Recipe
Indulge in the tantalizing flavors of aloo chat with this delightful recipe that promises to tantalize your taste buds. A quintessential street food favorite, aloo chat is loved for its spicy, tangy, and savory taste. This recipe provides a step-by-step guide on how to make aloo chat at home, allowing you to enjoy this beloved snack anytime you crave it.
Step 1: Prepare the Aloo Tikki
Begin by preparing the star ingredient of this dish – the aloo tikki. Boil potatoes until they are tender, then mash them and mix in spices such as cumin powder, coriander powder, and amchur (dry mango) powder for that authentic flavor. Shape the mixture into small patties and shallow fry them until golden brown and crispy. These flavorful aloo tikkis will serve as the base of your aloo chat, providing a satisfying crunch with every bite.
Step 2: Assemble the Ingredients
Gather all the ingredients you’ll need to assemble your aloo chat. Apart from the prepared aloo tikkis, tomatoes, green chilies, and fresh cilantro for added freshness and crunch. Additionally, prepare tamarind chutney and mint chutney to drizzle over the aloo chat, adding layers of tanginess and flavor to the dish.
Step 3: Arrange the Aloo Tikki on a Plate
Place the crispy aloo tikkis on a serving plate, ensuring they are evenly spaced apart to allow for easy topping and garnishing. The golden-brown hue of the aloo tikkis will entice your senses, promising a delightful culinary experience ahead.
Step 4: Add Toppings and Chutneys
Now comes the fun part – adding the toppings and chutneys to elevate the flavors of your aloo chat. Sprinkle tomatoes, and green chilies generously over the aloo tikkis, ensuring each bite is bursting with freshness. Drizzle tamarind chutney and mint chutney over the toppings, allowing the tangy and spicy flavors to meld together harmoniously.
Step 5: Garnish with Fresh Cilantro
To add a final flourish of freshness and color to your aloo chat, garnish it with a generous handful of freshly chopped cilantro. Not only does cilantro lend a vibrant green hue to the dish, but it also imparts a refreshing burst of flavor that perfectly complements the spiciness of the aloo tikkis and the tanginess of the chutneys.
Step 6: Serve and Enjoy
Your delicious aloo chat is now ready to be served and savored. Whether enjoyed as a snack, appetizer, or even a light meal, this flavorful dish is sure to delight your taste buds with its irresistible combination of textures and flavors. Serve it hot and fresh, garnished with a sprinkle of chaat masala for an extra burst of zestiness.
Tips for Making the Perfect Aloo Chat
Ensure the aloo tikkis are crispy on the outside and soft on the inside by frying them over medium heat until golden brown.
Customize the level of spiciness in your aloo chat by adjusting the amount of green chilies used in the recipe.
Experiment with different chutney flavors, such as sweet date chutney or to create unique variations of aloo chat.
Variations of Aloo Chat
Aloo Tikki Chat: Transform this recipe into a heartier dish by topping the aloo tikkis with a generous serving of chickpea curry, yogurt, and chutneys, creating a wholesome and satisfying meal.
Aloo Chat with Ragda: Incorporate ragda, a flavorful white pea curry, into your aloo chat for an extra dose of protein and richness.
Benefits of Aloo Chat
Nutrient-Rich: Potatoes, the main ingredient in aloo chat, are rich in vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.
Quick and Easy: With simple ingredients and minimal preparation, aloo chat is a convenient snack or meal option for busy days.
FAQs (Frequently Asked Questions)
Q: Can I make the aloo tikkis ahead of time?
A: Yes, you can prepare the aloo tikkis in advance and store them in the refrigerator. Simply reheat them in a preheated oven or on a skillet before assembling the aloo chat.
Q: Can I make this recipe vegan-friendly?
A: Absolutely! This recipe is inherently vegan, as it does not contain any animal products. Just ensure that the chutneys you use are also vegan-friendly.
Q: Can I add other toppings to my aloo chat?
A: Certainly! Get creative with your toppings by adding ingredients such as sev (crispy chickpea flour noodles), pomegranate seeds, or grated cheese for additional flavor and texture.
Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
1cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
2teaspoon ginger chopped
1/2 teaspoon red chili powder, adjust to taste
1-1/2teaspoons salt
1teaspoon cumin seeds
1 tablespoon corn starch
Oil to fry
Instructions
Pat dry all the vegetables.
Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with cilantro chutney.
Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.
Being vegan-friendly, these cutlets cater to a wide range of dietary preferences.
They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.
Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.
How to Make Vegetable Rice Cutlet: A Step-by-Step Guide
Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.
Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.
Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.
Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.
Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.
Variations:
You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:
Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.
Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.
Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.
Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.
FAQs:
Can I bake the cutlets instead of frying them?
Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.
Can I use leftover rice?
Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.
Can I freeze the cutlets for later use?
Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.
How long will they stay fresh?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.
Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.
2cups boiled green peas I am using frozen green peas
2tablespoons oil
3teaspoons coriander powder (dhania)
1 teaspoon red chili powder
1teaspoon mango powder (amchoor)
1/4teaspoon garam masala
3/4teaspoon salt (adjust to your taste)
Instructions
for Dough
Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
Knead the dough to make it smooth and pliable.
Cover the dough and let it sit least ten minutes.
To Make Filling
Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
Turn off the heat and let the let the filling cool to room temperature.
Making samosas
Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack
Introduction:
In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizingvegansnack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.
Step 1: Preparing the Dough
To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.
Step 2: Making the Green Peas Filling
Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.
Step 3: Shaping and Filling the Samosas
Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.
Step 4: Frying to Golden Perfection
Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.
Step 5: Serving and Enjoying
Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!
Tips for Perfect Cocktail Samosas:
Ensure the dough is rolled thinly for crispy samosas.
Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
Fry the samosas in hot oil for a crispy texture.
Serve the samosas hot for the best taste and texture.
Variations to Try:
Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.
Benefits of Cocktail Samosas:
Cocktail samosas are a great appetizer or snack option for parties and gatherings.
They can be easily customized with different fillings to suit various tastes and dietary preferences.
Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.
FAQs (Frequently Asked Questions):
Can I make cocktail samosas ahead of time?
Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.
Can I bake cocktail samosas instead of frying them?
While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.
How long do cocktail samosas stay fresh?
Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Kulcha is a soft textured flatbread; this is very popular in North Indian recipe. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chick peas). This delicious combination is known as "Chole kulcha". This is also another popular street food.
In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.
Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.
Cover the dough and let it sit for about 2 hours.
Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
Kulcha is ready, butter the kulcha before serving.
Notes
Serving SuggestionsTraditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.
Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
Boil and drain the water from the peas and lightly mash.
Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.
Making tikkis
Add the salt and bread crumb into the potatoes and knead to make the dough.
Divide the potatoes into 8 equal parts.
Takes one part of the potato dough, make a ball and flatten over the oiled palm. Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
Heat non stick heavy skillet on medium high heat, generously greased the skillet. Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
Aloo tikkies taste best when they are served right from over the skillet.
You can prepare them in advance, up to five steps and brown them just before serving.
Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
Aloo Tikki: A Delectable Indian Potato Patties Recipe
In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful veganappetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.
Preparation: Crafting the Perfect Aloo Tikki
To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.
Cooking: Shaping and Pan-Frying the Aloo Tikki
Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.
Serving: Enjoying Aloo Tikki in Various Forms
Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.
Tips for Perfect Aloo Tikki:
Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.
Variations of Aloo Tikki:
Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.
Benefits of Aloo Tikki:
Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.
FAQs about Aloo Tikki:
Q: Can I make aloo tikkis ahead of time?
A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.
Q: Can I bake aloo tikkis instead of frying them?
A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.
Q: Are aloo tikkis gluten-free?
A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger buns) filled with spicy potatoes and topped with peanuts, chutney, fine sev and pomegranate. Enjoy this delicious sandwich;
Spice mix which we prepared that should be about 1 tablespoon
1tablespoon tamarind paste (imli)
3teaspoons sugar
1/2cup water
Also Need
4 buns
2tablespoons butter for cooking
To Serve
1/4 cup roasted and crushed peanuts
1/4cup fine sev available in Indian grocery stores
1/4cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
3tablespoons cilantro chutney (dhania chutney)
Instructions
For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.
For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.
Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.
How to Proceed
Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.
Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.
Dabeli is a beloved Indian street food that tantalizes taste buds with its spicy, sweet, and tangy flavors. Originating from the state of Gujarat, dabeli has gained popularity across the country for its unique taste and satisfying texture. This dabeli recipe offers a delightful culinary journey, combining aromatic spices, creamy potatoes, crunchy peanuts, and a medley of chutneyssandwiched between soft buns. Let’s delve into the art of making this irresistible dabeli.
Step 1: Making the Dabeli Masala
To begin, let’s prepare the dabeli masala. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, cloves, cinnamon stick, dried red chilies, fennel seeds, and peppercorns until fragrant. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic dabeli masala forms the heart of the dabeli’s flavorful filling.
Step 2: Preparing the Potato Filling
Next, let’s create the savory potato filling. Heat oil in a pan over medium heat and add mustard seeds. Once the mustard seeds splutter. Now, incorporate the mashed potatoes into the pan along with the prepared dabeli masala. Mix well to ensure the potatoes are evenly coated with the spices. Drizzle in the tamarind chutney for a hint of tanginess and season with salt to taste. Allow the filling to cook for a few minutes until the flavors meld together beautifully.
Step 3: Assembling the Dabeli
Now comes the exciting part – assembling the dabeli sandwiches! Slice the burger buns in half and lightly toast them with a smear of butter on a hot griddle until golden brown. Spread a generous layer of the prepared potato filling onto the bottom half of each bun. Sprinkle roasted peanuts, pomegranate seeds, and chopped coriander leaves on top for added crunch and freshness. Drizzle a little more tamarind chutney over the filling for an extra burst of flavor. Finally, cover the sandwiches with the remaining bun halves and press gently to secure the layers.
Step 4: Serving and Enjoying
Once assembled, dabeli sandwiches are ready to be served and savored! For the authentic street food experience, garnish each sandwich with a generous sprinkle of sev – crispy chickpea flour noodles that add a delightful crunch. Serve dabeli sandwiches hot with extra chutneys on the side for dipping, if desired. These irresistible treats are perfect for picnics, parties, or simply as a satisfying snack any time of day.
Variations and Tips:
For a twist on the classic recipe, try substituting the potato filling with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian option.
Experiment with different types of chutneys, such as mint chutney or to customize the flavor profile according to your preference.
To make dabeli spicier, add chopped green chilies or a dash of chili powder to the potato filling.
For a richer taste, spread a layer of butter on the toasted buns before assembling the sandwiches.
Benefits of Dabeli:
Dabeli is a wholesome snack that provides energy and satisfies hunger cravings, making it ideal for a quick meal or on-the-go snack.
Potatoes, the main ingredient in dabeli, are a good source of carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
The combination of spices in dabeli masala not only enhances the flavor of the dish but also offers various health benefits, including aiding digestion and boosting metabolism.
FAQs (Frequently Asked Questions):
Q: Can I make dabeli masala in advance?
A: Yes, you can prepare dabeli masala in large batches and store it in an airtight container for future use. This allows for quick and convenient assembly whenever the craving strikes.
Q: Can I adjust the spice level of dabeli according to my taste preferences?
A: Absolutely! Feel free to adjust the amount of dabeli masala or add more/less chili powder to suit your preferred spice level. You can also control the heat by choosing mild or spicy chutneys.
Other Recipes on Manjula’s Kitchen (H2)
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
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