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Category: Easy Appetizers

Easy Appetizers: Delightful and Simple Indian Starters

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

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

Benefits of Appetizers

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

Popular Indian Appetizers

1. Samosas

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

2. Pakoras

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

3. Paneer Tikka

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

4. Aloo Tikki

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

5. Dahi Puri

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

Quick and Easy Appetizers

1. Masala Papad

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

2. Veg Spring Rolls

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

3. Cheese Balls

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

4. Hara Bhara Kabab

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

5. Chilli Paneer

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

Best Easy Appetizers

1. Corn Chaat

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

2. Sev Puri

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

3. Spinach and Cheese Croquettes

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

4. Stuffed Mushrooms

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

5. Mini Uttapam

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

Quick Easy Appetizers

1. Tomato Basil Bruschetta

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

2. Chana Chaat

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

3. Bread Pizza

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

4. Vegetable Cutlets

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

5. Mango Salsa

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

Appetizers Easy

1. Roasted Chickpeas

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

2. Cucumber Sandwiches

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

3. Fruit Skewers

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

4. Avocado Toast

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

5. Caprese Salad

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

FAQs

Q: What is the simplest appetizer? 

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

Q: What are small appetizers called? 

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

Conclusion

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

  • Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

    Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

    Grilled Caprese Sandwich

    Grilled Caprese Sandwich, Veggie Sandwich with Pesto

    For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Fusion
    Servings 2 people

    Ingredients
     
     

    • 4 slices French bread
    • 1 ½ Tbsp olive oil
    • 4 slices mozzarella cheese
    • 1/4 cup sun-dried tomatoes
    • 16 spinach leaves remove the stems

    Pesto

    • 1/3 cup toasted pine nuts
    • 2 cups fresh basil loosely packed
    • 1 tsp lime juice
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 cup olive oil

    Instructions
     

    • To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside.
    • Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto.
    • Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich.

    Notes

    Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
    Use your choice of bread.
    Tried this recipe?Let us know how it was!
  • Khasta Kachori Besan

    Khasta Kachori Besan

    A plate of crispy Kachori served with a bowl of flavorful Aloo Sabzi

    Khasta Kachori Besan

    Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.
    This recipe will make 12 kachories and will serve 4.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black
    Iwatani 35FW butane stove, Medium, Metallic
    OXO Good Grips Stainless Steel Skimmer
    Deep Besan Flour 2 lbs

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water

    For Filling

    • ½ cup besan
    • 2 Tbsp oil
    • 1 tsp fennel seeds coarsely grinded saunf
    • 2 tsp coriander seeds coarsely grinded dhania
    • 2 tsp red chili flakes
    • 1 tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt adjust to your taste
    • ¼ tsp dry ginger powder

    Instructions
     

    To make dough.

    • In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.

    To make filling

    • Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
    • Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.

    To make the Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
    • Mold the dough into a cup and place about 1-1/2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness.
    Serving Suggestion:
    Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita
    Tried this recipe?Let us know how it was!
  • Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer

    Chilli Paneer

    Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter at parties especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make spicy snack savored by all.
    5 from 4 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian, Indochinese
    Servings 6 people

    Ingredients
      

    • 6 oz paneer cut into bite sized pieces
    • 1 cup bell pepper sliced, capsicum, Shimla mirch, I am using yellow and green bell pepper for color

    For Batter

    • 2 Tbsp all-purpose flour plain flour, maida
    • 2 Tbsp corn starch or arrow root powder
    • 1/2 tsp salt

    For Sauce

    • 2 Tbsp oil canola or vegetable oil
    • 1 Tbsp ginger shredded, adrak
    • 1 Tbsp green chili chopped
    • 1 tsp chili flakes
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp tomato paste
    • 1-1/2 tsp corn starch or arrow root powder
    • 1/2 cup water

    Instructions
     

    • I am using store bought paneer, texture is not very soft to give the paneer softer texture soak the paneer for at least 10 minutes in hot water with few drops of lemon juice.
    • To make batter mix flour, corn starch, and salt in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Heat at least 1/2 inch of oil in a frying pan over medium high heat. Oil should be moderately hot.
    • Dip the paneer into the batter, making sure it is completely covered by the batter. Then drop the paneer pieces slowly into oil in the frying pan. (do not overlap them)
    • Fry the paneer in small batches. Fry them turning occasionally, until they are very light golden brown. Take them out over paper towel.
    • Do same with bell pepper.
    • For sauce heat the oil in sauce pan over medium heat; add ginger, and green chili stir for about one minutes. Add all the ingredients for sauce except corn starch, (soy sauce, vinegar, chili flakes, and tomato paste), Stir for 1 minutes. mix water and corn starch and add to the sauce. Cook for another two minutes, sauce should be thick consistency. Sauce gets thicker as it sits.
    • Add paneer, and bell pepper into sauce and serve hot.
    Tried this recipe?Let us know how it was!

    Chilli Paneer Recipe: Irresistible Appetizer Chilli Paneer:

    Chilli Paneer is a delectable appetizer commonly found in party recipes and snack menus. It’s a savory Indo-Chinese dish that combines the succulence of paneer (Indian cottage cheese) with a flavorful chili-infused sauce. The dish typically involves frying paneer cubes until they’re golden brown and then tossing them in a tantalizing sauce made from chili peppers, ginger, soy sauce, and other spices. 

    The result is a mouthwatering fusion of textures and flavors, with the paneer offering a creamy contrast to the spicy kick of the sauce. Chilli Paneer is a perfect addition to any gathering, offering a delightful combination of heat, sweetness, and tanginess that’s sure to please any palate.

    Indulge in the delectable flavors of chilli paneer with this easy-to-follow recipe paneer chilli. Whether you’re a fan of Indo-Chinese cuisine or simply looking to add a spicy twist to your meal, this dish is sure to satisfy your taste buds. Made with succulent cubes of paneer (Indian cottage cheese) and a flavorful blend of spices, this chilli paneer recipe is a crowd-pleaser.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients for making chilli paneer. You’ll need fresh paneer, vibrant bell peppers, ginger, green chilies, soy sauce, chili sauce, ketchup, cornstarch, and a few pantry staples like salt and oil. Ensure that your ingredients are prepped and ready to go before you start cooking.

    Step 2: Marinating the Paneer

    Begin by marinating the paneer cubes in a tantalizing mixture of soy sauce, chili sauce, and cornstarch. This step allows the paneer to absorb the flavors, resulting in a more vibrant and flavorful dish. Let the paneer marinate for at least 15-20 minutes to ensure maximum flavor infusion.

    Step 3: Stir-frying the Ingredients

    Heat oil in a pan or wok over medium-high heat. Add finely chopped garlic, ginger, and green chilies to the hot oil, and sauté until fragrant. Then, toss in the diced bell peppers, stirring constantly until they’re slightly softened yet still retain their crunch. This colorful medley of vegetables adds both flavor and texture to the paneer chilli.

    Step 4: Adding the Marinated Paneer

    Once the vegetables are cooked to perfection, gently add the marinated paneer cubes to the pan. Be careful not to overcrowd the pan, as you want the paneer to brown evenly. Allow the paneer to cook undisturbed for a few minutes, allowing it to develop a golden crust before flipping each piece to ensure even cooking.

    Step 5: Sauce Preparation

    In a separate bowl, mix together soy sauce, chili sauce, and ketchup to create a savory and tangy sauce for the chilli paneer. Adjust the quantities according to your preference for spiciness and sweetness. Once combined, pour the sauce over the cooked paneer and vegetables, tossing everything together until evenly coated.

    Step 6: Garnishing and Serving

    To finish off this mouthwatering dish, garnish the chilli paneer and fresh coriander leaves. These vibrant greens not only add a pop of color but also enhance the overall flavor profile of the dish. Serve the cheese chilli paneer hot with steamed rice or crispy noodles for a complete and satisfying meal experience.

    Tips for Perfect Chilli Paneer:

    • For extra heat, add more green chilies or a dash of hot sauce to the dish.
    • To make the chilli paneer more indulgent, sprinkle some grated cheese on top just before serving for a cheesy twist.
    • Experiment with different vegetables like mushrooms, broccoli, or baby corn to customize the dish to your liking.

    Variations of Chilli Paneer:

    • Dry Chilli Paneer: If you prefer a drier version of chilli paneer, simply reduce the amount of sauce added to the dish. This results in a more intense flavor and a slightly crispy texture.
    • Gravy Chilli Paneer: To create a saucier version of chilli paneer, add more water or vegetable broth to the sauce mixture and simmer until it reaches your desired consistency. This is perfect for drizzling over steamed rice or noodles.

    Benefits of Chilli Paneer:

    • High Protein: Paneer is a rich source of protein, making it an excellent choice for vegetarians and vegans looking to increase their protein intake.
    • Rich in Calcium: Paneer is also loaded with calcium, which is essential for maintaining strong and healthy bones.
    • Versatile: Chilli paneer can be enjoyed as a standalone dish or paired with other Indian or Chinese favorites like fried rice or noodles.

    FAQs about Chilli Paneer:

    Q: Can I use tofu instead of paneer in this recipe?

    A: Yes, you can easily substitute tofu for paneer if you’re looking for a vegan alternative. Just make sure to press the tofu to remove excess moisture before marinating and cooking.

    Q: How spicy is this dish?

    A: The spiciness of chilli paneer can be adjusted according to your preference. Feel free to increase or decrease the amount of green chilies or chili sauce to suit your taste buds.

    Q: Can I make this dish ahead of time?

    A: While chilli paneer is best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately in the refrigerator. Simply stir-fry everything together just before serving for optimal flavor and texture.

    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:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Making Pizza on The Stove Top

    Making Pizza on The Stove Top

    Pizza on the Stove

    Making Pizza on The Stove Top

    This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 2 pizzas

    Ingredients
      

    • 1 cup all-purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • ½ teaspoon sugar
    • 1 teaspoon oil
    • 2 tablespoons thick yogurt (curd or dahi) room temperature
    • 1/3 cup lukewarm water use as needed
    • About 2 tablespoon all-purpose flour needed to roll the dough

    Sauce

    • 1-1/2 cups tomatoes seeded and chopped in small pieces
    • 1/4 teaspoon salt
    • sugar
    • 1/2 teaspoon Italian seasoning optional
    • 1/2 teaspoon crushed red pepper
    • 1 tablespoon olive oil

    Topping

    • 1/2 cup bell pepper cut into small pieces,
    • 1/4 cup mushrooms sliced
    • About 3/4 cup mozzarella cheese shredded

    Instructions
     

    • In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
    • Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
    • Cover the dough and let it sit for about 3 hours or more.
    • In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
    • Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
    • Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
    • Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
    • Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.

    Notes

    Tips: make sure heat is low otherwise pizza will burn and not cook through.
    Tried this recipe?Let us know how it was!

  • Cream Cheese Sandwiches

    Cream Cheese Sandwiches

    • Cream Cheese Sandwiches

      Cream Cheese Cucumber Sandwiches

      Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Main Course
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 4 slices of bread I like to use firm bread
      • 1/3 cup cream cheese
      • 4 inch English cucumber or seedless cucumber kheera, kakdi
      • 1/4 bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
      • 2 tbsp finely chopped cilantro hara dhania
      • 1/8 tsp salt
      • 1/8 tsp black pepper
      • 1 tsp ginger finely shredded
      • 1 green chili finely chopped

      Instructions
       

      • Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
      • Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
      • In a bowl mix all the ingredients, mix will have a texture of thick spread.
      • Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
      • Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
      • Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.

      Notes

      Notes
      These sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.
      You may use this spread for crackers.
      You will also like to watch Finger Sandwiches
      Tried this recipe?Let us know how it was!
  • Urad Dal Kachori

    Urad Dal Kachori

    Urad Dal Kachori

    Urad Dal Kachori

    Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
    No ratings yet
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    Course Appetizer, Bread
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup All Purpose flour (plain flour or maida)
    • 1 tablespoon fine sooji (semolina)
    • 1/4 teaspoon salt
    • 2 tablespoons ghee / clarified butter
    • 1/4 cup lukewarm water

    Filling

    • 1/4 cup washed urad dal lentils (skinned black gram)
    • 1 tablespoon fennel seeds coarsely grinded (saunf)
    • 1 tablespoon coriander seeds coarsely grinded (dhania)
    • 1 teaspoon red chili flakes
    • 1/2 teaspoon mango powder (amchoor)
    • 1/4 teaspoon asafetida (hing)
    • 1/2 teaspoon salt (adjust to your taste)
    • 1 tablespoon ghee / clarified butter

    Also need oil to fry

    Instructions
     

    To Make Dough

    • Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.

    To make filling

    • Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
    • Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
    • Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
    • Turn off the heat. Let the mixture cool off.

    To make the Kachoris

    • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
    • Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    • Kachories can be stored for at least a week in an airtight container.

    Notes

    If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.
    Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum
    Tried this recipe?Let us know how it was!

    Urad Dal Kachori Recipe: A Delectable Indian Snack 

    Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts. 

    Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.

    How to Make Urad Dal Kachori: Step-by-Step Instructions 

    Prepare the Dough:

    Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.

    Cook the Lentils:

    Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.

    Make the Filling:

    Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.

    Assemble the Kachoris:

    Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.

    Shape and Fry:

    Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.

    Storage:

    Once cool, kachoris can be stored in an airtight container for up to a week.

    Variations of Urad Dal Kachori 

    While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.

    Benefits of Urad Dal Kachori

    Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.

    FAQs (Frequently Asked Questions) 

    Q: Can I make urad dal kachoris in advance?

    A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.

    Q: Can I bake kachoris instead of frying them?

    A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.

    Q: Can I freeze leftover kachoris?

    A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. 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: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    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!
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    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 16 cutlets

    Ingredients
      

    • 2 cups cooked rice
    • 1 small potato peeled and cut in small pieces
    • 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
    • 2 teaspoon ginger chopped
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1-1/2 teaspoons salt
    • 1 teaspoon 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.
    Tried this recipe?Let us know how it was!

    Vegetable Rice Cutlet Recipe

    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.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. 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: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab (Vegetable Cutlet)

    Hara Bhara Kabab – Vegetable Cutlet

    Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 20 kababs

    Ingredients
      

    • 6 cup spinach finely chopped, (do remove all the stems)
    • 1-1/2 cup potatoes boiled, peeled and shredded
    • 2 teaspoons oil
    • ½ teaspoon cumin seeds (jeera)
    • 1 teaspoon ginger finely chopped
    • 3/4 teaspoon salt
    • 3 tablespoons corn starch
    • ¼ cup finely chopped cilantro (hara dhania)
    • 2 tablespoons green chili finely chopped
    • Also need oil to fry

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
    • Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
    • After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
    • Divided the mix to 20 equal parts and roll them into oval shapes.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
    • Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
    • Serve them hot with sweet and sour tamarind chutney.
    Tried this recipe?Let us know how it was!

    Hara Bhara Kabab Recipe – A Delicious Veggie Treat 

    Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.

    Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.

    How to Make Hara Bhara Kabab – Step by Step Guide 

    • Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
    • Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
    • Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
    • Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
    • Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.

    Tips for Perfect Hara Bhara Kababs 

    • Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
    • Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
    • Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
    • Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.

    Variations of Hara Bhara Kabab 

    • Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
    • Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
    • Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.

    Benefits of Hara Bhara Kabab 

    • Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
    • Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
    • Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.

    FAQs About Hara Bhara Kabab 

    Can I Bake Hara Bhara Kababs Instead of Frying Them?

    • Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.

    Can I Make Hara Bhara Kababs Gluten-Free?

    • Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.

    Are Hara Bhara Kababs Suitable for Kids?

    • Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.

    Can I Freeze Hara Bhara Kabab Mixture?

    • Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
    • 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: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recipe. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Recipe submitted by Adelina Srinivasan

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwich

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches is both nutritious, and appealing to kids (especially vegetarian kids). This sandwich is a crowd pleaser too, and looks smart on the table. The cutlets and the spread can be made ahead of time and assembled before the party. 
    As an option, the hostess can have a range of pickles and other spreads to go with the chickpea cutlets and bread slices, and the guests can assemble the sandwiches themselves.
    No ratings yet
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    Course sandwiches
    Cuisine Indian
    Servings 12 sandwiches

    Ingredients
      

    for Cutlets

    • 3 cups cooked chickpeas, drained
    • ½ cup finely chopped onion
    • ¼ cup besan (chickpea flour)
    • 2 tsp lemon juice
    • 1 tsp salt
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 2 tbsp clarified butter (ghee)

    For Cream Cheese Spread

    • 1 ½ cup softened cream cheese
    • 1 tsp curry powder or curry paste. (I used Patak’s Mild Curry Paste)
    • Pinch of mild paprika.

    For the Sandwich Assembly

    • 6 slices of any artisan bread (not toast bread), cut in half, dry or butter toasted
    • 1 white tortilla, cut in small square
    • ½ cup pimento stuffed olives, halved

    Special equipment:

    • baking sheet (pan), greased
    • Wooden toothpicks or mini skewers

    Instructions
     

    • Mash all ingredients for cutlets to obtain a coarse paste.
    • Preheat the oven to 350 degrees F.
    • Form small cutlets and place them on the greased baking sheet
    • Bake for about 10-15 min till golden brown. Let cool
    • Mix well the softened cream cheese with the curry paste and paprika.

    Assemble the sandwiches:

    • Spread a small amount of curried cream cheese on top of each bread slice
    • Place a cutlet on top of the spread
    • Spread a small amount of curried cream cheese on top of the cutlet
    • Place a small tortilla square on top.
    • Garnish with sliced olives, secure the sandwich with mini skewers.
    • Garnish with chopped cilantro or chives
    Tried this recipe?Let us know how it was!

  • Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta Sandwich

    Recipe submitted by Priscilla

    Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta sandwich is a wonderful combination of feta cheese and garlic giving this grilled veggie recipe the kick that can easily be any ones favorite. Serve it along with a potato salad for a complete meal.
    No ratings yet
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    Prep Time 44 minutes
    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ Cup Sour Cream
    • 3 Cloves Garlic
    • 1 Tbsp Lemon Juice
    • 3 Tbsp olive oil
    • 1 zucchini, sliced horizontally into 6 pieces
    • ½ red onion, sliced
    • ¼ cup sliced red bell peppers
    • 1 small yellow squash, sliced horizontally into 6 pieces
    • 3 pieces of Multi Grain sliced bread
    • ½ cup crumbled feta cheese

    For Potato Salad

    • 2 small red skin potatoes diced into cubes
    • 2 small yellow potatoes diced into cubes
    • 3 Tbsp Canola Oil
    • ¾ tsp Dijon Mustard Sauce
    • 1 tsp Vinegar
    • ¼ tsp Celery Salt
    • ½ tsp Black Pepper

    Instructions
     

    • In a bowl, mix the Sour cream, minced garlic, and lemon juice. Set aside in the refrigerator till we are ready to make the sandwiches
    • Boil the potatoes for 10 Minutes until tender. Once done, drain the potatoes
    • Preheat the grill for high heat.
    • Brush vegetables with olive oil on each side. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
    • Spread some of the 1/3rd of the cream mixture on one side of the bread, and sprinkle each one with feta cheese. Place the grilled cheese side up. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill.
    • Layer with the vegetables. Place two pieces of Squash, then two pieces of Zucchini, 3-4 pieces of Onion rings, and 2 pieces red bell pepper.
    • For the potato salad dressing, whisk together the canola oil, vinegar, Mustard Sauce, celery salt, Black pepper.
    • Toss the potatoes with half the dressing. Let it sit for 10 minutes. Then toss the potatoes with the remaining dressing.
    • Enjoy as open-faced grilled sandwiches
    Tried this recipe?Let us know how it was!

  • Cocktail Green Peas Samosa

    Cocktail Green Peas Samosa

    Cocktail Samosa

    Cocktail Green Peas Samosa

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course snacks
    Cuisine Indian
    Servings 24 samosa

    Ingredients
      

    For crust

    • 1 cup All Purpose flour (plain flour or maida)
    • 1 tablespoon sooji fine (semolina)
    • 1/4 teaspoon salt
    • 2 tablespoons oil
    • Approximately 1/3 cup look warm water

    For filling

    • 2 cups boiled green peas I am using frozen green peas
    • 2 tablespoons oil
    • 3 teaspoons coriander powder (dhania)
    • 1 teaspoon red chili powder
    • 1 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 3/4 teaspoon 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 goes well with tamarind chutney.
    Tried this recipe?Let us know how it was!

    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 appetizing vegan snack 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:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Fruit Fiesta

    Fruit Fiesta

    Recipe submitted by Megha Sharma

    Fruit Fiesta

    Fruit Fiesta

    Seasonal fruit such as cantaloupe, mango and grapes tastes even more refreshing splashed with a flavorful honey-lime-mint dressing for a sweet fruit salad. A simply elegant fruit salad paired with sweet yogurt and tangy honey- lemon-mint dressing makes it a refreshing treat on its own.
    No ratings yet
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    • Pineapple chunks
    • Orange segments
    • Halved fresh strawberries
    • Seedless black and green grapes
    • Cantaloupe chunks
    • Banana sliced
    • Kiwi sliced
    • Mango Cubed

    Dressing

    • 1/2 fresh lemon juice
    • 1/2 orange juice
    • 1/2 cup honey
    • Fresh mint leaves washed and crushed

    Yoghurt Whip

    • 1 Cup Yoghurt
    • 1 spoon Cardamom powder
    • 2-3 spoon powdered sugar (optional)

    Instructions
     

    • In a big bowl add all fruit, and mix well
    • To make dressing whisk lemon juice, orange juice, crushed mint leaves and honey together in a small bowl and drizzle over the fruit mixture and toss to coat
    • Take yoghurt in a bowl and add cardamom powder and powder sugar (optional) mix it well
    • Now take a bowl and add a layer of fruits then a layer of yoghurt whip and then another layer of fruits and yoghurt whip
    • Add final layer of fruits and garnish it with mint leaves
    • Refrigerate 1 hour before serving.
    Tried this recipe?Let us know how it was!

  • Dabeli Spicy Potato Sandwich

    Dabeli Spicy Potato Sandwich

    Dabeli Spicy Potato Sandwich

    Dabeli Spicy Potato Sandwich

    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;
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    Course sandwich
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Spice Mix

    • 1 red chili dry
    • 1 teaspoon coriander (dhania) seeds
    • 2 cloves (laung / lavang)
    • 1/2 inch cinnamon (dalchini)
    • 1/2 teaspoon cumin (jeera) seeds
    • 4 black pepper

    Filling

    • 1 cup potato boiled and mashed (aloo)
    • 2 tablespoons oil
    • 1/2 teaspoon cumin (jeera) seeds
    • 1/2 teaspoon salt
    • Spice mix which we prepared that should be about 1 tablespoon
    • 1 tablespoon tamarind paste (imli)
    • 3 teaspoons sugar
    • 1/2 cup water

    Also Need

    • 4 buns
    • 2 tablespoons butter for cooking

    To Serve

    • 1/4 cup roasted and crushed peanuts
    • 1/4 cup fine sev available in Indian grocery stores
    • 1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
    • 3 tablespoons 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.
    Tried this recipe?Let us know how it was!

    Dabeli Recipe: A Spicy Potato Sandwich 

    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 chutneys sandwiched 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:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

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

    Ingredients
      

    For the Samosa wrappers

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

    For the stuffing

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

    Instructions
     

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

    Notes

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

  • Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

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

    Ingredients
      

    Filling

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

    Dough

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

    Also Need

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

    Instructions
     

    Dough

    • Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

    Filling

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

    Making Pinwheels

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

    Notes

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

    Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel 

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

    Step 1: Prepare the Filling for Samosa Pinwheels 

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

    Step 2: Prepare the Dough for Samosa Pinwheels 

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

    Step 3: Assemble the Samosa Pinwheels 

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

    Step 4: Shape and Bake the Samosa Pinwheels 

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

    Step 5: Serve and Enjoy Your Samosa Pinwheels 

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

    Variations and Tips for Samosa Pinwheels 

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

    FAQs about Samosa Pinwheels 

    • Can I Freeze Samosa Pinwheels?

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

    • Can I Air Fry Samosa Pinwheels? 

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

    • Can I Make Mini Samosa Pinwheels? 

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

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