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Category: North Indian Recipes

North Indian Recipes: A Journey Through Flavors

There’s something irresistibly comforting about North Indian cuisine. It’s not just the rich, aromatic spices that tantalize your senses, but the sheer warmth and heartiness of the dishes that make you feel at home, no matter where you are. Today, let’s explore some North Indian recipes, perfect for any occasion, and delightfully vegetarian to boot.

Rajma Galouti Kebabs

Imagine biting into Rajma Galouti Kebabs, where the robust flavor of kidney beans meets a medley of aromatic spices. These kebabs, a wonderful example of North Indian vegetarian recipes, are perfect for starting your meal. They pair beautifully with a refreshing sip from one of the many delightful Indian beverages, perhaps a tangy aam panna or a cooling lassi.

Methi Malai Matar

The gentle bitterness of fresh fenugreek leaves mingles with the sweet pop of peas in Methi Malai Matar. This dish, creamy and subtly spiced, epitomizes the charm of North Indian food recipes. It sits wonderfully alongside a bowl of fragrant rice or warm naan, complemented by a light, crisp salad from the array of soups and salads recipes available.

Pindi Chana

For those who crave a hearty, robust dish, Pindi Chana offers chickpeas enveloped in a symphony of spices, each bite bursting with flavor. This traditional gem from North Indian recipes is best enjoyed with fluffy bhature or poori. Add a tangy, spicy pickle from the pickle chutney selection to elevate the experience.

Enhancing Your North Indian Menu

To elevate your North Indian feast, consider adding delightful Indian snacks like dhokla or kachori. These snacks bring a playful variety of textures and flavors that dance on your palate.

To end on a sweet note, indulge in Indian desserts recipes such as the delicate, syrup-soaked rasmalai or the creamy, comforting shrikhand.

For healthier options, dishes like dal makhani and bhindi masala offer deliciously light choices, perfect for those mindful of their diet.

For your next gathering, explore the wealth of recipes in the popular party recipe collection to ensure your menu impresses every guest.

More North Indian Vegetarian Recipes

Dum Aloo

Imagine baby potatoes, cooked gently until tender, then enveloped in a rich, spiced gravy that epitomizes comfort food. This is Dum Aloo, a beloved staple in North Indian vegetarian recipes. It’s a dish that not only satisfies but also invites you to savor each mouthful. Pair it with a vibrant side from the vegetables sautéed / dry recipes, like a simple yet flavorful stir-fry.

Sweet Endings: Gulab Jamun and Kheer

No meal is complete without a sweet indulgence. Gulab Jamun, those soft, syrup-drenched delights, and Kheer, a creamy rice pudding adorned with cardamom and nuts, are perfect for rounding off your feast. These desserts, highlighted in the Indian desserts recipe category, add a touch of sweetness to your culinary journey.

Frequently Asked Questions (FAQs)

Q: What are some popular North Indian recipes? 

A: Some popular North Indian recipes include Rajma Galouti Kebabs, Methi Malai Matar, Pindi Chana, Dum Aloo, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for any occasion.

Q: How can I make traditional North Indian food suitable for a vegetarian diet? 

A: To make traditional North Indian food suitable for a vegetarian diet, try recipes like Rajma Galouti Kebabs, Methi Malai Matar, and Dum Aloo. These recipes are hearty, flavorful, and perfect for vegetarians.

Q: What are some easy North Indian vegetarian recipes? 

A: Some easy healthy vegetarian recipes include Rajma Galouti Kebabs, Methi Malai Matar, and Pindi Chana. These dishes are quick to prepare and provide the necessary nutrients for a healthy diet.

Q: Can I prepare North Indian food recipes in advance? 

A: Yes, many North Indian food recipes can be prepared in advance and stored. Dishes like Rajma Galouti Kebabs and Pindi Chana can be made ahead of time and refrigerated, while snacks like dhokla and kachori can be prepped and frozen.

Q: What are some sweet North Indian food recipes for special occasions? 

A: Some sweet North Indian food recipes for special occasions include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for celebrations.

Conclusion

North Indian recipes are a celebration of diverse flavors and rich cultural heritage. Whether you’re looking for North Indian vegetarian recipes, specific North Indian food recipes, or comprehensive vegetarian Indian recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of North Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for snacks, main courses, or desserts, there’s a North Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Pithla

    Pithla

    A bowl of creamy yellow Pithla, garnished with chopped fresh cilantro, served alongside traditional Indian accompaniments on a textured surface.

    Pithla (Besan Curry)

    Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
    Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup besan Bengal gram flour
    • 2 Tbsp oil
    • 1 tsp cumin jeera
    • ½ tsp mustard seeds rai
    • ⅛ tsp asafetida hing
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp salt
    • 1 ½ tsp mango powder aam choor
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 4 cup water

    For Garnishing

    • 2 Tbsp ghee clarified butter, this is optional
    • ¼ tap red chili powder

    Instructions
     

    • In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
    • Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
    • Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
    • Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
    • Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

    Notes

    Serving suggestions:
    Serve Pithla with Rice, Roti, Kurkuri Bhindi.
    Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking
    Tried this recipe?Let us know how it was!

    How to make Besan Curry Recipe – Manjula’s Kitchen

    Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

    Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

    1. Setting the Stage: Creating the Besan Batter

    Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

    2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

    As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

    3. Besan Ballet: Whipping and Simmering

    With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

    4. The Grand Finale: Flavorful Additions and Simmering

    As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

    5. The Presentation: Serving Tradition on a Plate

    Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

    In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.

  • Palak Pakora

    Palak Pakora

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

    Palak Pakora (Crispy Spinach Fritters)

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

    Pineapple Sheera

    Four glass bowls filled with pineapple sheera, garnished with chopped pistachios.

    Pineapple Sheera (Sooji ka Halwa)

    Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Pineapple Sheera

    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ½ cup pineapple crushed, unsweetened canned pineapple
    • ¼ cup sugar
    • ½ cup water
    • Sooji Sheera
    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ⅓ cup sugar
    • 1 cup water
    • ⅛ tsp cardamom powder
    • 1 Tbsp almonds sliced

    For Garnishing

    • 1 Tbsp sliced pistachios

    Instructions
     

    Making Pineapple Sheera

    • Drain the water from pineapple and set aside, don’t discard the water, will be used later.
    • Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes.
    • Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry.

    Making Sooji ka Sheera

    • Melt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma.
    • Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency.

    Notes

    Serving: In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. 
    Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. 
    Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. 
    I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
    Keyword Ananas Halwa, Eggless Dessert, Homemade, Pineapple Halwa, Quick And Easy, Sattvik Food, semolina, Sooji Halwa
    Tried this recipe?Let us know how it was!
  • Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
    • 2 Tbsp oil to stir fry the eggplants

    For Spice Mix

    • 1 tsp cumin seeds jeera
    • 1/4 tsp fenugreek seeds mathi
    • 1 Tbsp coriander seeds sabut dhania
    • 10 cashews crushed kaju
    • 1 Tbsp sesame seeds til
    • 2 Tbsp coconut powder gola

    For Gravy

    • 2 Tbsp oil
    • 1/2 tsp black mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1/2 tsp turmeric haldi
    • 1 tsp red chili powder
    • 1 tsp sugar
    • 1-1/2 tsp salt
    • 1 Tbsp tamarind paste
    • 2 tomatoes cut them in small pieces will make 1-1/2 cup puree
    • 1 tsp chopped ginger
    • 2 Tbsp chopped cilantro for garnish

    Instructions
     

    • Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
    • Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
    • For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
    • Blend tomatoes and ginger together to make into fine puree. Set it aside.
    • Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
    • Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
    • Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
    • Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
    Tried this recipe?Let us know how it was!

    Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen 

    Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

    In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

    As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

    The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

    This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

    Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

    Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

    Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

    Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

    Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

    You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji

  • Khasta Mathri

    Khasta Mathri

    Khasta Mathri

    Khasta Mathri – Indian Savory Crackers

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

    Ingredients
     
     

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

    Instructions
     

    • Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.
    • Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.
    • Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
    • Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil

    Notes

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

    Khasta Mathri Recipe: How to make Khasta Mathri

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

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

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

    Khasta Mathri for Festive Season

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

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

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

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

    Other Variations of Mathri:

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

    Tips for Making Perfect Khasta Mathri:

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

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

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

    FAQs about Khasta Mathri:

    How do I store Khasta Mathri? 

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

    Can I freeze Khasta Mathri dough? 

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

    What can I serve with Khasta Mathri? 

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

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

  • Aam ka Panna

    Aam ka Panna

    Raw Green Mango Drink

    Aam Ka Panna (Raw Green Mango Drink)

    Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.
    3 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 2 cup raw cooking mango peeled and cubed,
    • 3/4 cup sugar adjust as needed
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1 tsp dry roasted cumin seed powder
    • 1/4 tsp black pepper
    • 1/4 cup mint leaves

    For Serving

    • Few fresh mint leaves for garnishing
    • 2 cup crushed ice

    Instructions
     

    • Peel the mango, slice it into large pieces and remove the seed.
    • Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
    • After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
    • Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice. 
    • Serve over ice and use fresh mint leaves as a garnish.
    Keyword Aamras, Amchora, Kairi Panna, Raw Mango Drink, Raw Mango Juice, Refreshing, Summer Drink
    Tried this recipe?Let us know how it was!

    Raw Mango Drink | Aam Panna Recipe

    Instructions:

    As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice. 

    Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.

    Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.

    Step 1: Preparing the Raw Mango 

    To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.

    Step 2: Cooking the Mango Slices

    In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.

    Step 3: Blending the Mango

    After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.

    Step 4: Adjusting the Consistency and Flavor

    As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.

    Step 5: Presentation and Garnish

    With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.

    Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.

  • Khatta Meetha Chivda

    Khatta Meetha Chivda

    Khatta Meetha Chivda

    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry

    Instructions
     

    • Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    • Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    • In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    • In the same oil fry peanuts over low heat till they are light brown.
    • Fry the curry leaves until they are crisp.
    • Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    • Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    Notes

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
    Tried this recipe?Let us know how it was!

  • Vegetable Cheela Rolls

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls recipe by Manjula

    Vegetable Cheela Rolls

    Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Cheela

    • 1 cup besan Gram flour
    • 2 Tbsp rice flour
    • 1 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 3/4 cup water to make batter
    • 4 tsp oil

    For Filling

    • 3 cup cabbage thinly sliced
    • 1/2 cup carrots shredded
    • 1/2 cup bell pepper thinly sliced
    • 2 tsp oil Canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 2 tsp coriander powder dhania
    • 1/4 tsp chili powder
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
    • To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
    • To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    • Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
    • Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
    • Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
    • Enjoy!

    Notes

    In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
    Suggestions
    Use or preferred vegetables and also works good with any leftover vegetables.
    Tried this recipe?Let us know how it was!

    A Comprehensive Guide to Besan Cheela Recipe with Vegetables

    Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre. 

    Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

    Preparing the Batter for Vegetable Cheela 

    • Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.

    Cooking the Vegetable Cheela 

    • Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.

    Assembling the Vegetable Cheela Rolls 

    • Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.

    • Tips for Perfect Vegetable Cheela Rolls Every Time 

    • Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
    • Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
    • Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
    • Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.

    Variations of Besan Cheela Recipe with Vegetables 

    • Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
    • Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
    • Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.

    Health Benefits of Vegetable Cheela Rolls: 

    Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:

    • Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
    • Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
    • Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.

    Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls 

    Q: Can I make the batter for Vegetable Cheela in advance?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

    Q: Can I freeze Vegetable Cheela Rolls for later use?

    A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

    Q: What other fillings can I use for Vegetable Cheela Rolls?

    A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

    Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

    If you liked the recipe here are some other recipes that you may like too 

    Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

    Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

    Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

    Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

    Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

    Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

    Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

  • Potato Soup

    Potato Soup

    Potato Soup (Aloo Ki Kadhi)

    Potato Soup (Aloo Ki Kadhi)

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • Bhakarwadi

    Bhakarwadi

    Bhakarwadi

    Bhakarwadi

    Bhakarwadi is a delicious sweet and spicy vegan snack. Bhakarwadi is a popular snack from Gujrat and Maharashtra. Bhararwadi is a tasty snack.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup besan Bengal gram flour
    • ¼ cup all-purpose flour maida
    • ¼ tsp salt
    • ¼ tsp turmeric haldi
    • 1/8 tsp asafetida hing
    • 3 Tbsp oil canola or vegetable oil
    • ¼ cup water

    Spice Mix

    • 4 Tbsp coconut powder
    • 2 Tbsp sesame seeds
    • 3 tsp fennel seeds saunf
    • 2 tsp coriander seeds or powder dhania
    • 1 tsp cumin seeds jeera
    • 1 tsp red chili powder adjust to taste
    • ½ tsp garam masala
    • 1/8 tsp asafetida hing
    • 1 tsp salt
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice

    Also, Need

    • 2 Tbsp all-purpose flour for rolling
    • 2 Tbsp besan for batter
    • Oil to fry

    Instructions
     

    Dough

    • Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.

    Spice Filling

    • Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.
    • Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.
    • Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.

    Making Bhakarwadi

    • Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
    • Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
    • Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
    • Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
    • With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
    • Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
    • Bhakarwadi are ready to serve.
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  • Masala Arbi

    Masala Arbi

    Masala Arbi

    Masala Arbi – Sautéed Taro Root

    Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
    or roti.
    4.43 from 7 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 People

    Ingredients
      

    • 7-8 medium sized taro root boiled, arbi
    • 3 Tbsp oil
    • 1/2 tsp carom seeds ajwain
    • 1/4 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 Tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chilli powder
    • 2 green chilies sliced
    • 1 tsp salt
    • 1/2 tsp mango powder amchoor

    Instructions
     

    • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
    • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
    • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
    • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
    • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
    • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
    • Add green chili stir for few seconds.
    • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
    • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
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  • Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Raita
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
    • 1-1/2 cup yogurt
    • 1/2 tbsp Salt
    • 1/2 tbsp Black salt
    • 1/2 tbsp roasted cumin seed powder
    • 1/4 tbsp red chili powder
    • About 1 tbsp mint leaves chopped
    • Few mint leaves to garnish

    Instructions
     

    • Soak boondi in the warm water for about 10 minutes.
    • Lightly squeeze the boondies in your palms, don't mash them.
    • whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
    • Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
    • Add the boondi and mix.
    • Garnish boondi raita with mint leaves.

    Notes

    Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo  paratha or with Urad Dal Puri.
    Keyword Bondi Raita
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    Lets Learn How To Make The Best Boondi Raita Recipe Manjula’s Kitchen 

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making boondi raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring boondi and a selection of Indian spice powders. 

    1. Soaking Boondi: The Essential First Step in Boondi Raita Recipe 

    Embark on creating the best Boondi Raita by beginning with a crucial step: soaking boondi in warm water for approximately 10 minutes. This ensures the boondi achieves the ideal texture for a delectable raita. Allow the boondi to absorb the water, undergoing a softening process that enhances its ability to meld seamlessly with the yogurt.

    1. Gently Squeezing Boondi: Preserving Texture for Perfect Boondi Raita 

    Following the soaking period, delicately squeeze the boondi in your palms, emphasising the importance of preserving its individual texture. Avoid mashing the boondies, ensuring they retain a distinct shape and a pleasant, slightly chewy consistency. This step contributes to the overall appeal and mouthfeel of the boondi raita.

    1. Whisking Yogurt: Achieving the Right Consistency for Boondi Raita Recipe

    In a bowl, whisk the yogurt, a pivotal step in mastering the art of the best Boondi Raita. Adjust the yogurt’s thickness by adding water as needed, aiming for a consistency resembling pancake or dosa batter. This meticulous process ensures that the yogurt provides the perfect base, allowing the other ingredients to harmonise in creating a flavorful raita.

    1. Seasoning with Spices: Elevating Flavour in Boondi Raita Recipe 

    Once the yogurt reaches the desired consistency, add a medley of spices to elevate the flavour profile of your Boondi Raita. Incorporate salt, black salt, cumin seed powder, chilli powder, and finely chopped mint leaves. The combination of these spices creates a symphony of tastes, enhancing the overall richness and depth of the raita.

    1. Mixing Boondi with Yogurt: Creating the Perfect Boondi Raita Blend 

    With the spices seamlessly integrated into the yogurt, introduce the soaked and gently squeezed boondi into the mixture. Thoroughly mix the boondi with the flavoured yogurt, ensuring an even distribution of spices and a cohesive blend. This step is crucial in achieving a balanced and well-infused Boondi Raita.

    1. Garnishing with Mint Leaves: Final Touch to Boondi Raita Recipe

    Elevate the visual appeal and freshness of your Boondi Raita by garnishing it with additional mint leaves. This final touch not only adds a burst of colour but also enhances the aromatic quality of the raita. The mint leaves serve as a delightful finishing touch, making your Boondi Raita an inviting and flavorful addition to any meal.

  • Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti – Paratha

    Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.
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    Course Bread
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup Makki ka atta, corn flour
    • 1 cup potato, boiled peeled and grated
    • 1 tbsp salt
    • 1 tbsp chili flakes
    • 2 tbsp dry fenugreek leaves, kasuri methi
    • 1/8 tbsp asafetida, hing
    • ¾ cup warm water
    • 3 tbsp of ghee or clarified butter for cooking rotis

    We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

    Instructions
     

    • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
    • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
    • Divide the dough into 6 equal parts. Make them in smooth balls.
    • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
    • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
    • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, until they are all done.

    Notes

    Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.
    Keyword Roti
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  • Papad Ki Subji

    Papad Ki Subji

    Papad ki Subji

    Papad Ki Subji (Rajasthani Dish)

    Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 22 minutes
    Course curry
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 plain papad I am using plain urad dal 8” diameter- Papadam
    • 2 tbsp oil
    • 1 tbsp cumin seeds – jeera
    • 1/8 tbsp asafetida – hing
    • 2 whole red chili dried
    • 2 cup of plain yogurt, sour yogurt works better – curd, dahi
    • 2 tbsp finely shredded ginger
    • 1 tbsp red chili powder – lal mirch
    • 1/2 tbsp turmeric – haldi
    • 2 tbsp coriander powder – dhania
    • 1/2 tbsp fenugreek seeds – mathi dana
    • 1 tbsp salt
    • 2 tbsp finely chopped cilantro – hara dhania

    Instructions
     

    • Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
    • Break the papad in small pieces. Set aside.
    • In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
    • Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
    • Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
    • Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.
    Keyword curry, Subji
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