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

Stimulate Appetite: Appetizers prepare the stomach for the main course recipes.
Social Interaction: Small bites are perfect for social gatherings and encourage conversation.
Variety: They offer a variety of flavors and textures in a single meal.
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.

Medu Vada
Medu Vada

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

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Course Snack
Cuisine Indian

Servings 10 Vadas

Ingredients

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

Instructions

Wash and soak dal in about 3 cups of water for about 4-6 hours.
Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
Heat the oil in a frying pan over medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
Fry the Vadas from both sides to golden brown. Take them out over a paper towel to drain access oil.
Traditionally Medu Vada is served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

Notes
Notes

If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.

If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.

It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.

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Medu Vada: A South Indian Delicacy

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

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

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

Preparing the Batter

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

Shaping the Vadas

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

Frying to Perfection

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

Serving Suggestions

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

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

While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:
- Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
- Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
- Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
- Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.
Benefits of Medu Vada

Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:
- Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
- Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
- Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
- Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.
FAQs about Medu Vada

Q: Can I make the batter ahead of time?

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

Q: Can I freeze the vadas?

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

Q: Can I bake instead of frying?

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

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

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

Q: Can I make gluten-free medu vada?

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

Explore more Indian recipes on Manjula’s Kitchen:
In conclusion, medu vada is a versatile and flavorful snack that can be enjoyed on its own or paired with a variety of chutneys and dips. With this detailed recipe and helpful tips, you can recreate this South Indian delicacy at home and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and get ready to savor the crispy goodness of homemade medu vada!
September 12, 2013
Peanut Chaat
Peanut Chaat

Peanut Chaat is a combination of peanuts, tomatoes, cucumbers and spices. It is a delicious and satisfying snack-not to mention healthy and low-fat! It is easy to make. It can be served as an appetizer or anytime spicy snack.

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Course Appetizer, Chaat
Cuisine Indian

Servings 4 people

Ingredients

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

Instructions

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

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Peanut Chaat Recipe

Peanut chaat is a delightful appetizer that caters to various dietary preferences, offering a gluten-free and vegan option packed with high protein, yet low in fat, making it an ideal snack choice. Peanut chaat is a delightful and flavorful snack that is popular across India. This peanut chaat recipe combines the nuttiness of peanuts with the tanginess of various spices and chutneys, creating a mouthwatering dish that is perfect for any occasion. Here’s how to make peanut chaat at home.
- Boiling the Peanuts: Begin by placing the peanuts in a saucepan. Add 2 cups of water, turmeric, and ½ teaspoon of salt. Bring the pot to a medium-high heat. Once boiling, reduce the heat slightly and simmer the peanuts for about 25 minutes. The key here is to cook the peanuts until they are tender and soft throughout. You can test for doneness by taking a peanut out and splitting it in half. If the center is firm, continue cooking for a few more minutes.
- Cooling and Draining: Once the peanuts are cooked, drain the water from the pot using a colander. It’s important to drain the peanuts thoroughly to prevent a watery chaat. Spread the cooked peanuts on a plate or baking sheet to cool completely. This will take about 30 minutes to an hour, depending on the amount of peanuts. Cooling the peanuts is necessary before adding the other ingredients to ensure they don’t become soggy.
- Making the Spice Mix: While the peanuts cool, prepare the flavor base for your chaat. In a separate bowl, combine grated ginger, chopped chili pepper (adjust the amount depending on your spice preference), ½ teaspoon of salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder, and lemon juice. Mix all these ingredients into a fragrant and flavorful spice mix. This will be what brings the chaat to life!
- Assembling the Chaat: Once the peanuts are cool, transfer them to a large mixing bowl. Add chopped tomatoes and cucumbers to the peanuts. Then, pour the prepared spice mix over the peanuts and vegetables. Using a spoon or spatula, gently toss everything together until well combined. This ensures each peanut gets a good coating of the flavorful spice mix.
- Serving: Your Peanut Chaat is now ready to be enjoyed! Serve immediately for the freshest flavor and best textural contrast between the soft peanuts and the crisp vegetables. You can garnish with chopped fresh cilantro for an extra pop of color and freshness.
Tips:
- You can customize the peanut chaat by adding other ingredients such as boiled potatoes, diced cucumber, or grated carrots for added texture and flavor.
- For a healthier version, you can use roasted peanuts without any added salt or oil.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
Variations:
- For a tangier flavor, drizzle some tamarind chutney or mint chutney over the peanut chaat before serving.
- Experiment with different toppings such as pomegranate seeds, grated cheese, or yogurt for a unique twist on this classic snack.
Benefits:
- Peanuts are a good source of protein, fiber, and essential nutrients such as vitamins and minerals, making peanut chaat a nutritious snack option.
- This dish is vegetarian and gluten-free, making it suitable for individuals with dietary restrictions.
FAQs:

Can I use pre-roasted peanuts for this recipe?
- Yes, you can use pre-roasted peanuts if you prefer. However, roasting the peanuts yourself adds an extra layer of flavor to the chaat.
How long can I store peanut chaat?
- Peanut chaat is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the peanuts may lose their crunchiness over time.
Can I make peanut chaat ahead of time?
- While it’s best to assemble the chaat just before serving to maintain its freshness, you can prepare the ingredients in advance and assemble them when ready to serve.
For more delicious Indian recipes, you can explore other recipes on Manjula’s Kitchen, such as Vegetable Pakoras, Aloo Tikki Chaat, and Pani Puri. These recipes are perfect for any occasion and are sure to impress your family and friends. Enjoy cooking!
November 22, 2012
Baked Veggie Satay
Recipe submitted by Dipti Joshi
Baked Veggie Satay

This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.

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Prep Time 20 minutes

Course vegan
Cuisine Indian

Servings 2 people
Calories 421.15 kcal

Ingredients

Ingredients:
225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
200 grams (10 medium) Mushrooms washed
85 grams (1 big) Onion cut into 1 inch squares
80 grams (1 big) Carrot washed and cut into 1 inch cubes
60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
1/4 cup Curd
Masala Mix:
1 teaspoon Garlic chopped
1 teaspoon Ginger chopped
1/2 teaspoon Cumin Seeds dry roasted
1 teaspoon Coriander Seeds dry roasted
1/4 teaspoon Cloves dry roasted
1/2 teaspoon Mace dry roasted
2-3 Green Cardamom
5-6 Kashmiri Red chilies dry roasted
1/4 teaspoon Garam Masala Powder
1 teaspoon Salt
Juice of 1 Lime

Instructions

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

Notes
Additional Notes
Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.

Equipment and Utensils

1 Big mixing bowl

10 Satay sticks

Mixer/Blender

Nutrition
Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g

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October 4, 2012
Urad Dal Puri (Bedmi Puri Kachori)
Urad Dal Puri (Bedmi Puri Kachori)

Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!

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Course Bread
Cuisine Indian

Servings 8 puries.

Ingredients

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

Instructions

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

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September 30, 2012
Pinwheel Sandwiches
Recipe submitted by Shweta Agarwal
Pinwheel Sandwiches

Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

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Course sandwiches
Cuisine Indian

Ingredients

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

Instructions

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

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July 7, 2012
Puran Poli – Sweet Flatbread
Puran Poli – Sweet Flatbread

Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.

5 from 1 vote

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Course Bread
Cuisine Indian

Servings 10 Puran Poli

Ingredients

Ingredients:
1/2 cup of whole wheat flour (atta)
¼ cup all-purpose/plain flour (Maida)
2 tablespoons oil
Approximately 1/3 cup water
Filling
¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (elaichi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread

Instructions

Filling
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat the same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.

Notes
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.
Variation
Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.

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May 3, 2011
Potato Masala Quiche Pastry
Recipe by Harshitha Sanmathi
Potato Masala Quiche Pastry

While searching for different recipes, I came across a quiche recipe with crescent rolls. This sparked my desire to create a quiche with an Indian twist. Since potato was the main ingredient for this contest, I was even more inspired to experiment with my own version of an Indian-style quiche. I'm excited to present this unique recipe to you all. It's a delightful snack or appetizer that you must try!

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Course Dessert
Cuisine Indian

Servings 12 people

Ingredients

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

Instructions

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

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September 26, 2010
Mattar Ke Kachori (Spicy Puff Pastry)
Matar Kachori

Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

For Dough
1 cup All Purpose flour plain flour or Maida
1/4 tsp salt
2 tbsp oil
1/2 cup approx. 1/2 cup chilled water
Filling
1 cup green peas, I am using frozen peas
1 tsp oil
1 tbsp coriander powder dhania
1 tsp fennel seed powder saunf
1 tsp red chili powder
1 tsp ginger shredded
1/2 tsp mango powder amchur
1/2 tsp salt

Instructions

To Make Dough
Add the flour, salt, and oil to a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make Kachoris
Take the dough and lightly knead it. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.

Notes
Serving suggestions
Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.

Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri

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September 1, 2010
Spinach Raita
Spinach Raita

Spinach raita is a refreshing yogurt-based dish made with spiced spinach and yogurt. By adjusting its thickness, you can also serve spinach raita as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve it.

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Course Raita
Cuisine Indian

Servings 4 people

Ingredients

Ingredients:
2 cups chopped spinach, stems removed
1 teaspoon oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 whole red chili
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1 1/2 cup yogurt

Instructions

Method:
Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
Add spinach, salt, and black pepper and stir-fry, pressing the spinach down to allow most of the water to evaporate but still leaving the spinach moist.
After the spinach cools off, mix it well into the yogurt.
Add milk to the raita about half a cup adjust to the desire consistency.
For best result serve chill.

Notes
Tips:
Frozen chopped spinach can be used instead of fresh spinach.
Variations:

Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.

To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:
Serve over plain rice or as a side dish with any meal.

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How to Make Palak Raita – 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 palak ka raita or spinach raita, it’s a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring palak or spinach and a selection of Indian spice powders.

1. Heating Oil and Infusing Flavours: Initiating Palak Raita Preparation

Begin the palatable journey of creating Palak Raita by heating oil in a saucepan over medium-high heat. A simple test, featuring the crackling of a cumin seed, confirms the readiness of the oil for the culinary symphony about to unfold. With the aromatic base established, infuse the oil with the distinctive essence of asafetida and cumin seeds. As the cumin seeds crackle, introduce red chilies, stirring the mix for a tantalizing burst of flavour that sets the stage for the vibrant palak raita.
1. Sautéing Spinach with Seasonings: Crafting the Palak Raita Base
Add the star ingredient, spinach, to the fragrant mix, along with a dash of salt and black pepper. Engage in a thorough stir-fry, applying gentle pressure to the spinach, coaxing it to release its moisture. The objective is to strike a balance, allowing most of the water to evaporate while retaining the spinach’s inherent moisture. This meticulous step forms the foundation of the palak raita, infusing it with the earthy essence of spinach.
1. Blending Spinach with Yogurt and Milk: Achieving Palak Raita Consistency
Once the sautéed spinach cools off, seamlessly integrate it into the waiting yogurt. This integration creates a symphony of textures and flavours, transforming the yogurt into the creamy canvas for the palak raita. To achieve the desired consistency, introduce milk gradually, adjusting until reaching the perfect balance. This harmonious blend of yogurt and milk ensures a palak raita that is not only flavorful but also luxuriously creamy.
1. Chilling for Optimal Enjoyment: Perfecting the Palak Raita Experience
For optimal results, serve the palak raita chilled. This step enhances the overall sensory experience, allowing the flavours to meld and intensify. The coolness complements the earthy spinach and the tanginess of the yogurt, resulting in a refreshing and delightful palak raita that is sure to tantalize the taste buds.
1. Tips and Variations: Enhancing the Palak Raita Recipe
Consider using frozen chopped spinach as a convenient alternative to fresh spinach. Additionally, palak raita transforms into a versatile spread when served with bread or crackers, maintaining a thick consistency without the need for additional milk. For a dip, add approximately ¼ cup of milk, ensuring a thicker texture than traditional raita. These variations allow palak raita to shine in diverse culinary roles, catering to a spectrum of taste preferences.
1. Serving Suggestions: Palak Raita as a Versatile Accompaniment
Experience the versatility of Palak Raita by serving it over plain rice or as a side dish accompanying any meal. Its dynamic flavours and creamy texture make it a perfect accompaniment to a variety of dishes, contributing a touch of freshness and vibrancy to the overall dining experience.
August 10, 2009
Samosa
Part 1:

Part 2:
Samosa, Aloo Samosa, Street Food

Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.

4.20 from 5 votes

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Prep Time 10 minutes
Cook Time 30 minutes
boiling the potatoes 25 minutes
Total Time 40 minutes

Course Appetizer
Cuisine Indian

Servings 3 people

Ingredients

Dough
1/2 cup all purpose flour plain flour, maida
1/2 tbsp sooji samolina
1/4 tsp salt
1-1/2 tbsp oil canola or vegetable
3 tbsp lukewarm water use as needed
For the Filling:
3 boiled potatoes, peeled and chopped into very small cubes
1/2 tsp cumin seeds jeera
1 tbsp chopped green chilies
1 tsp coriander powder dhania
1/4 tsp garam masala
1 tsp mangopowder amchoor
1 tsp salt
2 tbsp oil canola or vegetable
1/2 cup green peas I am using frozen peas
Need oil to fry

Instructions

Making the Dough:
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Making the Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Heat about 1 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Notes
Tips:
Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
Suggestions:
Samosa can be prepared ahead of time and can be freeze for a month.
Before freezing fry them enough until samosa changes the color to very light gold brown.
After samosas are on room temperature bag them in zip lock bags and freeze them.
To use frozen samosas take out as many you need and fry them on medium heat.

Keyword Aloo Samosa, Homemade Samosa, Punjabi Samosa

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April 19, 2007