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Category: Appetizers

Indian Vegetarian Appetizers: A Delightful Start to Any Meal

When it comes to starting a meal on a high note, Indian vegetarian appetizers offer a delightful and diverse range of options. These veg appetizers Indian style are not only delicious but also reflect the rich culinary heritage of India. From spicy and tangy to savory and crispy, there’s something for everyone to enjoy. Let’s dive into some of the most popular Indian veg appetizers that you can easily prepare at home.

Popular Vegetarian Appetizers

Samosa

The samosa is perhaps the most iconic Indian vegetarian appetizer. These deep-fried pastries are filled with a spiced mixture of potatoes and peas, offering a perfect blend of flavors and textures. Whether served with chutneys or as part of a larger meal, samosas are a favorite among all age groups. This veg appetizer Indian is also a great popular party recipe for any occasion. Additionally, samosas can be included in lunch box suggestions for a delightful midday meal. For those who love the tangy and spicy flavors, explore easy chat recipes that can add a delightful zing to your meal.

Pakora

Pakoras are another beloved veg appetizer Indian. These are fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. The crispiness and savory taste make pakoras a perfect snack for rainy days or festive occasions. Pakora is a vegetarian recipe that can also be enjoyed as part of a healthy Indian recipe collection if baked instead of fried. Furthermore, pakoras can be a highlight in indian street food recipes, capturing the essence of Indian street food culture. For those looking for quick and easy bites, these pakoras can also be included in the Indian snacks category.

Aloo Tikki

Aloo Tikki is a popular street food that also doubles as a great appetizer. These are patties made from boiled potatoes, spices, and herbs, shallow-fried to perfection. Often served with chutneys and yogurt, aloo tikki can be a hit at any gathering. It’s also a versatile dish that fits well in lunch box suggestions. For a twist, you can explore fusion recipes, combining aloo tikki with other cuisines to create unique flavors. For instance, making aloo tikki burgers or spring rolls can surprise your guests with innovative dishes. Aloo tikki can also be part of your healthy Indian snacks collection by altering the cooking method.

Paneer Tikka

For those who love paneer, Paneer Tikka is the ultimate Indian vegetarian appetizer. Cubes of paneer are marinated in a mixture of yogurt and spices, then grilled or baked until they acquire a smoky flavor. This appetizer is not only delicious but also packed with protein, making it an excellent choice for a high protein diet. Paneer Tikka also fits well in indian food recipes, as it’s perfect for grilling during outdoor gatherings. If you enjoy experimenting with flavors, trying fusion paneer tikka tacos can be an exciting culinary adventure. Including paneer tikka in your popular party recipe list is sure to impress guests.

Dhokla

Hailing from the western state of Gujarat, Dhokla is a steamed cake made from fermented rice and chickpea batter. Light and fluffy, this best Indian appetizer is typically garnished with mustard seeds, curry leaves, and grated coconut, offering a unique taste experience. It’s also a fantastic option for those looking for gluten-free recipes. Additionally, dhokla can be considered one of the healthy recipes due to its steamed preparation method and nutritious ingredients. It also works well as a snack, providing a quick and satisfying bite. Dhokla is a versatile dish that can be enjoyed in various forms, such as adding it to a lunch box or serving it at a party.

Enhance Your Appetizer Experience

To enhance your appetizer experience, it’s beneficial to explore related categories that complement these delightful flavors of Indian appetizers vegetarian. For example, chaat recipes can bring tangy and spicy elements to your meal, while Indian snacks provide quick and easy options that are perfect for any time of the day. If you enjoy experimenting with flavors, the fusion category offers innovative recipes that blend Indian flavors with other cuisines. Embrace the vibrant taste of India’s street food culture with street food recipes, and opt for lighter versions of your favorite appetizers with healthy recipes. 

For those with dietary restrictions, gluten-free options like dhokla are both delicious and nutritious. Including high protein appetizers like paneer tikka in your meal plan can help you meet your nutritional needs while enjoying tasty food. Many Indian appetizers, such as samosas and aloo tikki, are great additions to lunch boxes, ensuring a satisfying meal on the go. Hosting a party? The popular party recipe category is filled with crowd-pleasing appetizers that are sure to impress your guests. During the warmer months, grilled appetizers from the summer recipes category are a hit, while during the colder months, warming appetizers from the winter recipes category provide comfort and satisfaction.

Conclusion

Indian vegetarian appetizers are more than just starters; they are a celebration of flavors and culinary traditions. Whether you’re hosting a party or simply want to enjoy a tasty snack, these veg appetizers Indian style will never disappoint. So, gather your ingredients and try out these Indian appetizers today. And don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these appetizers into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious dishes. Whether you’re looking for a quick snack, a healthy option, or a popular party recipe, there’s an Indian appetizer vegetarian to suit every occasion. Happy cooking!

Frequently Asked Questions (FAQs)

Q: What are some popular Indian vegetarian appetizers?

A: Some popular Indian vegetarian appetizers include Samosas, Pakoras, Aloo Tikki, Paneer Tikka, and Dhokla.

Q: What are the benefits of including Indian appetizers in my meal plan?

A: Including Indian appetizers vegetarian in your meal plan adds variety, flavor, and nutritional benefits. These appetizers are often rich in spices and ingredients that offer numerous health benefits.

Q: Can these appetizers be made healthier?

A: Yes, many Indian veg appetizers can be made healthier by baking instead of frying, using less oil, and incorporating more vegetables. For example, you can bake pakoras or use low-fat paneer for paneer tikka.

Q: Are there any gluten-free Indian appetizers?

A: Yes, there are several gluten-free Indian appetizers, such as Dhokla and some versions of pakoras made with gram flour. These options are great for those with gluten sensitivities.

Q: How can I incorporate these appetizers into a party menu?

A: These veg appetizers Indian style are perfect for any party menu. Serve them with a variety of chutneys and dips, include some Indian snacks, and finish with a selection of Indian desserts for a complete festive spread.

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

    Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Fermenting Time 30 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup coarse sooji semolina
    • 1/2 cup yogurt dahi, curd
    • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
    • 1 green chili finely chopped
    • 1 piece ginger finely grated
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 cup water as needed
    • 1 tsp ENO fruit salt
    • 1 tsp salt

    For Seasoning

    • 1 Tbsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai

    Instructions
     

    • Preheat the oven at 350 degrees (F).
    • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
    • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
    • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
    • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
    • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

    Notes

    Notes: 
    First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
    you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
    Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
    Tried this recipe?Let us know how it was!

    Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

    Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

    Introduction to Baked Vegetable Idli Recipe

    If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

    Step-by-Step Guide on How to Make Vegetable Idli

    Preparing the Batter for Baked Vegetable Idli

    To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

    Incorporating Assorted Vegetables for Added Nutrition

    While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

    Baking the Vegetable Idlis to Perfection

    Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

    Serve and Enjoy the Baked Vegetable Idlis

    Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

    Tips for Making Perfect Baked Vegetable Idlis

    • Ensure the batter is well-fermented for soft and fluffy idlis.
    • Don’t overmix the batter after adding vegetables to retain their crunchiness.
    • Adjust the baking time according to your oven as the temperature may vary.

    Variations of Baked Vegetable Idli Recipe

    • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
    • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
    • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

    Benefits of Including Baked Vegetable Idlis in Your Diet

    • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
    • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
    • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

    Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

    A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

    Q: Can I make the batter in advance and store it for later use?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

    Q: Can I freeze the baked vegetable idlis?

    A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

    Explore More Recipes from Manjula’s Kitchen

    • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
    • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
    • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

    With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakora

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower florets cut into about 1 inch florets
    • 1/3 cup besan gram flour
    • 3 Tbsp corn starch arrow root
    • 2 tsp coriander powder dhania
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp red chili powder
    • 1/8 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ginger paste
    • 1 green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania

    Instructions
     

    • Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.
    • In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well.
    • Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
    • Drop the cauliflower slowly in the oil making sure don’t overlap them.
    • Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
    • When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.  

    Notes

    Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix.
    If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy.
    They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras.
    You will also like to see the recipe for Paneer Pakora and Chai.
    Enjoy!
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Gobi Pakora Recipe: A Crispy Delight

    Introduction to Gobi Pakora:

    Gobi Pakora, also known as cauliflower pakoda, is a delectable Indian snack that boasts a perfect blend of crispiness and flavor. These crunchy fritters are made by coating cauliflower florets in a spiced chickpea flour batter and then deep-frying them to golden perfection. Whether you’re hosting a party or simply craving a savory snack, gobi pakoras are sure to satisfy your taste buds. Let’s delve into the delightful world of gobi pakora and learn how to make this irresistible snack.

    How to Make Gobi Pakora: A Step-by-Step Guide

    Preparing the Cauliflower:

    Before diving into the preparation process, it’s essential to start with fresh cauliflower. Rinse the cauliflower thoroughly under running water to remove any dirt or impurities. Next, cut the cauliflower into bite-sized florets, ensuring they are uniform in size. This step is crucial as it ensures even cooking and allows the pakora batter to coat each floret evenly.

    Making the Pakora Batter:

    The key to achieving crispy and flavorful gobi pakoras lies in the preparation of the batter. In a mixing bowl, combine chickpea flour (besan), rice flour, and a selection of aromatic spices such as turmeric, cumin, coriander, and garam masala. Whisk the dry ingredients together until well combined. Gradually add water to the mixture, whisking continuously to form a smooth and thick batter. The consistency of the batter should coat the back of a spoon without dripping off.

    Coating the Cauliflower:

    Once the batter is ready, gently toss the cauliflower florets into the bowl, ensuring each piece is evenly coated with the spicy chickpea flour mixture. For an extra kick of flavor, you can also add finely chopped cilantro or mint leaves to the batter. Allow the cauliflower to marinate in the batter for a few minutes to absorb the flavors fully.

    Frying the Pakoras:

    In a deep frying pan or kadai, heat oil over medium-high heat. To check if the oil is hot enough for frying, drop a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready. Carefully place the coated cauliflower florets into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, if necessary, to maintain the oil temperature and ensure even cooking.

    Cooking Until Golden Brown:

    Allow the gobi pakoras to fry undisturbed for a few minutes, allowing them to develop a golden brown crust. Use a slotted spoon to flip the pakoras occasionally, ensuring they cook evenly on all sides. Once the pakoras are crisp and golden brown, carefully remove them from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.

    Serving Gobi Pakoras:

    Gobi pakoras are best enjoyed hot and crispy, straight out of the fryer. Serve them alongside your favorite chutneys or sauces, such as mint chutney, tamarind chutney, or spicy tomato ketchup, for dipping. These addictive cauliflower fritters make for a perfect appetizer or tea-time snack, guaranteed to please both kids and adults alike.

    Tips for Perfect Gobi Pakoras:

    • Ensure the cauliflower florets are dried thoroughly before coating them in the batter to prevent the pakoras from becoming soggy.
    • Adjust the spices in the batter according to your taste preferences. You can increase or decrease the amount of chili powder for a milder or spicier flavor.
    • For a gluten-free version, substitute rice flour with cornstarch or any gluten-free flour of your choice.
    • Add a tablespoon of hot oil to the batter for extra crispiness.
    • Serve the pakoras immediately to retain their crunchiness.

    Variations of Gobi Pakora:

    • Cheese-Stuffed Gobi Pakora: Add a cube of cheese to the center of each cauliflower floret before coating them in the batter for a gooey and indulgent twist.
    • Masala Gobi Pakora: Sprinkle chaat masala or amchur (dried mango powder) over the fried pakoras for a tangy flavor boost.
    • Palak Gobi Pakora: Incorporate finely chopped spinach leaves into the batter for a nutritious spin on traditional gobi pakoras.

    Benefits of Gobi Pakoras:

    • Cauliflower is a nutrient-rich vegetable that is high in fiber, vitamins, and antioxidants.
    • Chickpea flour (besan) used in the batter is a good source of protein and gluten-free, making gobi pakoras suitable for individuals with gluten sensitivities.
    • Gobi pakoras are a satisfying and wholesome snack option that can be enjoyed as part of a balanced diet when consumed in moderation.

    Frequently Asked Questions (FAQs) About Gobi Pakoras:

    Q: Can I make gobi pakoras ahead of time?

    A: While gobi pakoras are best enjoyed fresh and crispy, you can prepare the batter and coat the cauliflower in advance and fry them just before serving to ensure maximum crunchiness.

    Q: Can I bake gobi pakoras instead of frying them?

    A: While traditional gobi pakoras are deep-fried for a crispy texture, you can certainly try baking them in the oven for a healthier alternative. However, the texture may differ slightly, and they may not be as crunchy as the fried version.

    Q: How long do gobi pakoras stay fresh?

    A: Gobi pakoras are best consumed immediately for optimal taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or air fryer before serving.

    For more appetizer recipes, you can explore Manjula’s Kitchen website. Here are some recommendations: Paneer Tikka, Vegetable Samosa, Spinach Pakora, Dahi Vada, Aloo Tikki. Whether you’re a fan of spicy appetizers, refreshing beverages, or indulgent desserts, Manjula’s Kitchen offers a wide range of authentic Indian recipes to suit every palate.

  • 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!
  • Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras

    A plate of crispy vegetable pakoras served with a bowl of tamarind chutney.

    Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.
    I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.
    Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 okras cut vertically into 4 slices
    • 12 green beans cut into half then cut them vertically
    • ½ red bell pepper sliced into about quarter inch thick
    • ⅓ cup besan Bengal gram flour
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 2 tsp coriander powder dhania
    • ¼ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • ⅛ tsp baking soda
    • ½ tsp salt

    Instructions
     

    • First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
    • Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
    • Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
    • Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
    • Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
    • Take them out over paper towel to absorb the extra oil.
    • Fry all the pakoras same way.

    Notes

    Also check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll
    Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Cuisine, Snack, Street Food, Veshno Cooking
    Tried this recipe?Let us know how it was!
  • Aloo ki Kachori

    Aloo ki Kachori

    Aloo ki Kachori

    Aloo Ki Kachori (Kachori With Potato Stuffing)

    Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    boiling potatoes 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 Tbsp sooji samolina
    • 1/4 tsp salt
    • 2 Tbsp oil canola, vegetable
    • 3 drops lemon juice
    • 1/3 cup chilled water approximately

    For Filling

    • 1 cup boiled peeled potatoes roughly mashed
    • 1 Tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder
    • 1 tsp coriander powder dhania
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp salt
    • 1 Tbsp green chili finely chopped
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    To Make Dough

    • Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
    • Add the chilled water slowly, mixing with your fingers as you pour.
    • Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes.

    Make 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 all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
    • Filling should be not very dry, this should take about 5 minutes.
    • Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature, mix it well this should have texture of firm dough.

    To make Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place 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. It helps spreading the filling evenly.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
    • 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 without changing the color.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. 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

    Serve the kachories with cilantro chutney or tamarind chutney.
    Tried this recipe?Let us know how it was!

    Introduction to Aloo Kachori

    Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

    Preparing the Dough for Aloo Kachori

    To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

    Making the Aloo Kachori Filling

    While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

    Assembling and Frying Aloo Kachori

    Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

    Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

    Serving Aloo Kachori

    Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

    Tips for Making Perfect Aloo Kachori

    • Ensure the dough is well rested to achieve a soft and pliable texture.
    • Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
    • Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
    • Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
    • Serve the kachoris hot for the best taste and texture.

    Variations of Aloo Kachori

    While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

    Benefits of Aloo Kachori

    Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

    FAQs about Aloo Kachori

    Can I make aloo kachori ahead of time?
    • Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
    Can I bake aloo kachori instead of frying?
    • While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
    How do I store leftover aloo kachori?
    • Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin

    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: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Ram Ladoo

    Ram Ladoo

    A plate of Ram Ladoo topped with green chutney and shredded radish.

    Ram Ladoo (Delhi Street Food)

    Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup washed moong dal
    • ¼ cup chana dal Bengal gram
    • ⅛ tsp asafetida hing
    • ½ tsp cumin seeds jeera
    • 1 tsp salt
    • 1 Tbsp green chili chopped
    • 1 Tbsp ginger grated
    • 2 Tbsp cilantro chopped, green coriander
    • Oil for deep frying

    For Garnish

    Instructions
     

    • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
    • Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
    • Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
    • Heat the oil in a frying pan on 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 Ram Ladoo will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
    • Ram Ladoo should be crispy from outside and should be soft inside.
    • Take them out over paper towel, this absorb the access oil.
    • Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.

    Notes

    Preparation time does not include soaking time.
    Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
    Tried this recipe?Let us know how it was!
  • Stuffed Masala Rava Idli

    Stuffed Masala Rava Idli

    Stuffed Idli (Masala Idli)

    Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

    Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.
    This recipe will make about 14 Idlies.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Idli

    • 1 cup coarse sooji Rava, samolina
    • 1/2 tsp salt
    • 1/2 cup yogurt dahi, curd
    • 3/4 cup water as needed
    • 1 tsp ENO fruit salt

    Stuffing

    • 1/2 cup chana dal bangal gram
    • 1/2 cup potato boiled and cut into small cubes
    • 2 Tbsp green chilies chopped
    • 1 tsp ginger shreddded
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tsp coriander powder dhania
    • 1 tsp dry mango powder amchoor
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp garam masala

    Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    Instructions
     

    • For stuffing soak dal for at least 3 hours, drain the water. 
    • Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
    • Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
    • pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Notes

    Suggestions
    Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
    Tried this recipe?Let us know how it was!

    Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis

    Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.

    Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.

    Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable.  Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.

    Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.

    Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.

    Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.

    Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!

    Variations to Try

    For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.

    Tips for Perfect Stuffed Idlis

    • Ensure that the idli batter is well-fermented for soft and fluffy idlis.
    • Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
    • Be gentle while stuffing the idlis to avoid breaking them.
    • Steam the idlis on medium heat for the best results.

    Benefits of Masala Stuffed Idlis

    • Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
    • Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
    • Can be customized to suit individual taste preferences and dietary requirements.
    • Makes for a convenient and portable meal option for on-the-go consumption.

    FAQs (Frequently Asked Questions)

    Q: Can I make the masala filling in advance?

    A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.

    Q: Can I freeze stuffed idlis for later use?

    A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.

    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: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn is a spicy and flavorful snack. Enjoy low calorie snack masala popcorn while watching a movie or your favorite TV show.
    4.50 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 1 pack microwave popcorn about 3 ounce pack plain
    • 3 Tbsp oil canola, or vegetable
    • 1 tsp fennel seeds saunf
    • 1 tsp coriander seeds dhania
    • 1/4 tsp asafetida hing
    • 2 Tbsp green chili finely chopped
    • 12 curry leaves
    • 1/2 tsp salt
    • 1/3 tsp sugar

    Instructions
     

    • Make the popcorn using the instruction over popcorn bag. Keep aside.
    • Heat a large frying pan over low heat, put all the ingredients except popcorn, oil, fennel seeds, coriander seeds, asafetida, green chili, curry leaves, salt, and sugar. 
    • Keep stirring till green chili and curry leaves are dry this should take about 2 minutes. Add the popcorn stir till popcorns are coated with spices. Turn off the heat.
    • Enjoy!
    Tried this recipe?Let us know how it was!

  • Corn Cutlets (Corn Fritters)

    Corn Cutlets (Corn Fritters)

    Corn Cutlets

    Corn Cutlets (Corn Fritters)

    Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.
    This recipe will make 12 cutlets.
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 2 cup yellow corn I am using frozen corn
    • 1 tsp fennel seeds coarsely ground, saunf
    • 1/2 tsp salt
    • 1 tsp ginger grated, adrak
    • 1 Tbsp green chili finely chopped, hari mirch
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 1 tsp mango powder amchoor
    • 1/4 cup rice flour chawal ka atta

    Also Need

    • oil to fry

    Instructions
     

    • Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 
    • Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 
    • Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
    • Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
    • Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

    Notes

    Suggestions
    Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.
    Tried this recipe?Let us know how it was!

    How to Make Corn Cutlet: A Delicious Recipe

    Corn Cutlet is a versatile appetizer perfect for Holi, Krishna Janmashtami, or any party occasion, offering a quick and easy gluten-free snack option that’s also suitable for vegans, showcasing the delightful flavors of corn in every bite. These crispy treats are perfect for any occasion, whether it’s a party, a family gathering, or simply a cozy evening at home. In this recipe, we’ll explore how to make corn cutlet step by step, ensuring a perfect result every time.

    Step 1: Preparing the Ingredients

    To start making corn cutlet, gather the following ingredients: canned corn kernels, boiled potatoes, bread crumbs, chopped cilantro, minced green chilies, ginger paste, garam masala, amchur (dry mango) powder, salt, and oil for frying. These simple ingredients come together to create a delicious blend of flavors and textures in every bite.

    Step 2: Mashing the Potatoes and Corn

    Begin by draining the canned corn kernels and boiling the potatoes until they are soft. Once they’re cooked, mash them together in a large bowl until you have a smooth mixture. This forms the base of your corn cutlet, providing both substance and binding for the other ingredients.

    Step 3: Adding Flavorful Ingredients

    Now it’s time to add the flavorings to your corn and potato mixture. Mix in chopped cilantro, minced green chilies, ginger paste, garam masala, amchur powder, and salt according to your taste preferences. These spices add depth and complexity to the corn cutlet, elevating it from simple to sensational.

    Step 4: Forming the Cutlets

    Once all the ingredients are well combined, shape the mixture into small patties or cutlets. You can make them any size you like, but smaller cutlets are easier to handle and cook more evenly. Coat each cutlet in bread crumbs, ensuring that they’re thoroughly coated on all sides for maximum crispiness.

    Step 5: Frying to Perfection

    Heat oil in a deep frying pan or skillet over medium heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. Once they’re done, remove the corn cutlets from the oil and place them on a paper towel-lined plate to drain off any excess oil.

    Step 6: Serving and Enjoying

    Your corn cutlets are now ready to be served! Arrange them on a platter with your favorite dipping sauces or chutneys for added flavor. These cutlets are best enjoyed hot and crispy, straight from the frying pan. Serve them as an appetizer, snack, or even as a side dish alongside your favorite main course. However you choose to enjoy them, these corn cutlets are sure to be a hit with family and friends alike.

    Tips for Making Perfect Corn Cutlets

    • Ensure that the mashed potato and corn mixture is well combined to create a uniform texture.
    • Adjust the amount of green chilies and spices according to your preference for heat and flavor.
    • For extra crunch, you can add finely chopped bell peppers to the mixture.
    • If you’re short on time, you can use frozen corn kernels instead of canned ones, just make sure to thaw them before using.
    • To make these cutlets healthier, you can bake them in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

    Variations on Corn Cutlets

    • Cheese Corn Cutlets: Add grated cheese to the corn and potato mixture for a gooey, cheesy twist.
    • Spicy Corn Cutlets: Increase the amount of green chilies or add red chili powder for an extra kick of heat.
    • Corn and Paneer Cutlets: Mix crumbled paneer (Indian cottage cheese) with the corn and potato mixture for added richness and protein.
    • Corn Tikki Chaat: Serve the cutlets topped with yogurt, tamarind chutney, and chaat masala for a delicious Indian street food-inspired treat.

    Benefits of Corn Cutlets

    • Rich in fiber: Corn is a good source of dietary fiber, which aids in digestion and helps keep you feeling full for longer.
    • Nutrient-dense: Corn is packed with essential vitamins and minerals, including vitamin C, vitamin B6, and potassium.
    • Versatile: Corn cutlets can be customized with a variety of spices and ingredients to suit your taste preferences.
    • Crowd-pleaser: Whether you’re serving them at a party or a family dinner, corn cutlets are sure to be a hit with guests of all ages.

    FAQs about Corn Cutlets

    Can I make corn cutlets ahead of time and reheat them later?

    • Yes, you can prepare the cutlets in advance and store them in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

     

    Can I freeze corn cutlets?

    • Yes, you can freeze uncooked corn cutlets for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

     

    Can I make corn cutlets without bread crumbs?

    • While bread crumbs help to bind the cutlets and create a crispy exterior, you can substitute crushed cornflakes or panko breadcrumbs for a similar effect.

     

    Are corn cutlets gluten-free?

    • If you use gluten-free breadcrumbs or omit them altogether, corn cutlets can be made gluten-free. Just be sure to check the labels of all ingredients to ensure they are gluten-free.

     

    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.

  • Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
     
     

    • 1 cup rice cooked
    • 1 cup potatoes boiled, peeled, and shredded
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 1 Tbsp green chili chopped
    • 1 tsp ginger finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1/4 tsp fresh lemon juice

    Instructions
     

    • In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.
    • Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. 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 minutes. Take them out over a paper towel.
    • For best taste serve them hot. Cutlets taste great with cilantro chutney.

    Notes

    1. Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
    2. If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil.
    Tried this recipe?Let us know how it was!

    Rice and Potato Cutlets Recipe Expansion

    Introduction to Rice Potato Cutlet Recipe

    Welcome to an expanded version of the Rice Potato Cutlets recipe from Manjula’s Kitchen! These delightful cutlets are a perfect way to make the most of your leftover rice while indulging in a crispy, flavorful snack. If you’ve been wondering how to transform your surplus rice into something delicious, look no further. Let’s dive into the expanded recipe, exploring tips, variations, benefits, and frequently asked questions along the way.

    Tips for Perfect Rice Cutlets

    • Choosing the Right Rice: For the best results, opt for cooked leftover rice that is slightly dry. This texture helps in binding the ingredients together, resulting in firmer cutlets.
    • Flavor Enhancement: Enhance the flavor of your cutlets by adding various spices like cumin powder, garam masala, or chaat masala to the mixture. You can also incorporate finely chopped herbs like cilantro or mint for a refreshing twist.
    • Crispy Coating: Achieve a crispy exterior by coating the cutlets in breadcrumbs or semolina before frying. This not only adds texture but also prevents them from becoming soggy.
    • Oil Temperature: Maintain the oil at a moderate temperature while frying to ensure even cooking and a golden-brown crust. Avoid overcrowding the pan, which can lower the oil temperature and lead to greasy cutlets.
    • Make-Ahead Option: Prepare the cutlets ahead of time and refrigerate them for up to a day. This makes them perfect for parties or quick snacks whenever cravings strike.

     

    Variations of Rice Potato Cutlet

    • Vegetable Medley: Incorporate finely diced vegetables like carrots, peas, or bell peppers into the mixture for added color and nutrition. Sauté them briefly before mixing with the rice and potatoes.
    • Cheesy Delight: Add grated cheese to the mixture for a gooey, indulgent filling. Cheddar, mozzarella, or paneer are excellent choices that melt beautifully when fried.
    • Spicy Kick: Boost the heat by including chopped green chilies or a dash of chili powder in the mixture. Adjust the spiciness according to your preference for a flavorful kick.
    • Protein Power: Amp up the protein content by adding cooked lentils, chickpeas, or tofu to the mixture. This not only enhances the nutritional value but also adds a satisfying texture.
    •  

    Benefits of Rice Cutlets

    • Utilizes Leftovers: This recipe provides a creative solution for using up leftover rice, minimizing food waste while creating a delicious snack or appetizer.
    • Budget-Friendly: With simple ingredients that are often already available in the kitchen, rice cutlets offer an economical way to enjoy a satisfying dish without breaking the bank.
    • Customizable: The versatility of this recipe allows for endless variations to suit individual tastes and dietary preferences. Whether you prefer a mild flavor or crave something spicy, you can customize the cutlets to your liking.
    • Kid-Friendly: Children tend to love the crispy texture and mild flavors of rice cutlets, making them a convenient option for family meals or lunchboxes.

     

    FAQs about Leftover Rice Cutlet Recipe

    • Can I freeze the uncooked cutlets? 

    • Yes, you can freeze the uncooked cutlets for later use. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to cook, thaw them in the refrigerator overnight before frying.

     

    • Can I bake the cutlets instead of frying them? 

    • While frying yields the crispiest results, you can bake the cutlets for a healthier alternative. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden brown.

     

    • Can I use brown rice instead of white rice? 

    • Yes, you can substitute brown rice for white rice in this recipe. Keep in mind that brown rice has a firmer texture, so you may need to adjust the amount of potato or binding agent accordingly.

     

    • What dipping sauces pair well with rice cutlets? 

    • Rice cutlets pair well with a variety of dipping sauces, such as mint chutney, tamarind chutney, or ketchup. Get creative and experiment with different flavors to find your favorite combination.

     

    Exploring 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, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani

  • 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
    Print Recipe Pin Recipe
    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.

  • Cabbage Pakora (Bhajia)

    Cabbage Pakora (Bhajia)

    Cabbage Pakora

    Cabbage Pakoras

    Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup thinly sliced cabbage patta gobhee
    • 1 cup besan gram flour
    • 1/4 cup rice flour
    • 1 tsp cumin seeds jeera
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1/8 tsp asafetida hing
    • 2 Tbsp chopped cilantro hara dhania
    • 1 Tbsp thinly sliced green chilie adjust to taste
    • Also need oil to fry

    Instructions
     

    • Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
    • Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
    • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
    • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.
    • The crispy, delicious Cabbage Pakoras are now ready to serve.

    Notes

    Tips
    If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
    Tried this recipe?Let us know how it was!

    Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time

    Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.

    Step-by-Step Guide on How to Make Cabbage Pakora 

    Preparing the Cabbage Mixture

    To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.

    Making the Batter for Cabbage Pakora

    In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.

    Coating the Cabbage with Batter

    Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.

    Frying the Cabbage Pakora

    Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.

    Draining and Serving

    Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!

    Tips for Making Perfect Cabbage Pakora

    • Ensure that the cabbage is finely shredded for uniform cooking and texture.
    • Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
    • Adding rice flour to the batter enhances the crispiness of the pakoras.
    • Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.

    Variations of Cabbage Pakora

    • Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
    • Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
    • Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
    • Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.

    Benefits of Including Cabbage Pakora in Your Diet

    • Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
    • Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
    • The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
    • Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.

    FAQs (Frequently Asked Questions) about Cabbage Pakora

    Can I make cabbage pakoda ahead of time?

    • Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.

     

    • Can I bake cabbage pakora instead of frying?

    • While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier 

     

    • alternative. However, the texture may differ slightly.

    • What can I serve with cabbage pakora?

    • Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.

     

    • How long do cabbage pakoras stay fresh?

    • Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.

     

    • Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:

    These recipes from Manjula’s Kitchen are sure to elevate your culinary skills and delight your taste buds!

  • Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers

    Stuffed Bell Peppers

    For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Course Appetizer, Side Dish
    Cuisine Indian, Italian
    Servings 4 people

    Ingredients
      

    • 2 bell peppers capsicum, pahadi mirch
    • 2 1/2 potatoes boiled, peeled and roughly mashed
    • 1 1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp garam masala
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp oil canola or vegetable

    Instructions
     

    • Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
    • Cut tops and bottoms of bell peppers; discard seeds and membranes.
    • Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
    • Press them gently to make sure potatoes stays inside the bell pepper rings.
    • Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
    • Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
    • Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
    • Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.

    Notes

    Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
    You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.
    Tried this recipe?Let us know how it was!

    Stuffed Bell Peppers Recipe

    Stuffed bell peppers are a versatile option for appetizers or party recipes, suitable for a variety of dietary needs including gluten-free and vegan preferences, featuring a flavorful filling of sautéed vegetables. In this stuffed bell peppers recipe, we’ll infuse vibrant flavors into bell peppers, creating a delightful dish that’s both visually appealing and satisfying. Stuffed bell peppers offer a medley of textures and tastes, making them a versatile addition to any meal. Let’s delve into how to make stuffed bell peppers that will impress even the most discerning palates.

    Preparation and Assembly

    To start, gather the necessary ingredients for the stuffing mixture. While the original recipe focuses on corn chaat, we’ll repurpose it to create a flavorful filling for our stuffed bell peppers. Begin by finely chopping tomatoes and green chilies. Sauté them in a pan until they turn golden brown, adding spices like cumin powder, coriander powder, and red chili powder for an extra kick of flavor. Then, mix in boiled corn kernels and season with salt to taste.

    Filling the Bell Peppers

    With the stuffing ready, it’s time to prepare the bell peppers for filling. Slice the tops off the bell peppers and remove the seeds and membranes from the insides, creating a hollow cavity perfect for holding the stuffing. Be sure to choose bell peppers that are firm and vibrant in color for the best results.

    Stuffing and Baking

    Carefully spoon the prepared stuffing mixture into each bell pepper, ensuring they are evenly filled. Place the stuffed bell peppers on a baking tray and bake them in a preheated oven until the peppers are tender and the filling is heated through. This process allows the flavors to meld together, resulting in a harmonious blend of tastes with every bite.

    Presentation and Serving

    Once baked to perfection, remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh cilantro leaves for a pop of color and a burst of freshness. These stuffed bell peppers can be enjoyed as a standalone dish or paired with your favorite sides for a complete meal.

    Variations

    Experiment with different fillings to customize your stuffed bell peppers to suit your taste preferences. Try incorporating ingredients like cooked quinoa, black beans, or diced tofu for added protein and texture. You can also top the stuffed bell peppers with cheese before baking for a cheesy twist on this classic dish.

    Tips

    • When selecting bell peppers for stuffing, choose ones that are uniform in size and shape to ensure even cooking.
    • To save time, you can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use.
    • For a spicy kick, add finely chopped jalapeños or serrano peppers to the stuffing mixture.
    • If you prefer a vegetarian option, omit the corn chaat and use a combination of vegetables like carrots, peas, and potatoes for the filling.

    Benefits

    Stuffed bell peppers are not only delicious but also packed with nutrients. Bell peppers are rich in vitamins A and C, as well as antioxidants that help boost immunity and promote overall health. By filling them with a variety of wholesome ingredients, you can create a nutritious meal that’s as satisfying as it is flavorful.

    FAQs

    Q: Can I use different colored bell peppers for this recipe?

    A: Yes, feel free to mix and match different colored bell peppers for a visually stunning presentation. Each color offers a slightly different flavor profile, adding depth to the dish.

    Q: How long will the stuffed bell peppers keep in the refrigerator?

    A: Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.

    Q: Can I freeze stuffed bell peppers for later?

    A: Yes, stuffed bell peppers can be frozen for future meals. Wrap them individually in plastic wrap and aluminum foil before placing them in the freezer. To reheat, thaw them overnight in the refrigerator and bake them in the oven until heated through.

    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’s 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.

  • Spicy Corn Chaat

    Spicy Corn Chaat

    Spicy Corn Chaat

    Spicy Corn Chaat

    Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It's also easy and quick to prepare!
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 16 oz frozen corn kernels about 3-1/2 cups
    • 1 cup green and yellow bell pepper finely chopped use any bell pepper you have, I decide to use them for color
    • 1/2 cup finely chopped tomato
    • 1 tsp ginger juice
    • 1 tsp salt
    • 1/2 tsp black salt optional
    • 1 tsp cumin seed powder roasted
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1 tsp green chili finely chopped, adjust to taste
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside.
    • Thaw the frozen corn kernels and lightly squeeze some water out.
    • Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat.
    • After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.
    Tried this recipe?Let us know how it was!

    Spicy Corn Chaat Recipe: Step by Step Process 

    Spicy Corn Chaat is a flavorful appetizer or snack made from boiled corn kernels mixed with a blend of spices and tangy chutneys. It’s a gluten-free, low-cholesterol, and low-fat option, perfect for those looking for a healthy yet satisfying treat. This vegan dish makes for a great lunch box suggestion or a quick bite any time of the day.

    Introduction to Spicy Corn Chaat


    Indulge in the delightful flavors of spicy corn chaat with this easy-to-follow recipe. A popular street food in India, this spicy sweet corn chaat combines the sweetness of corn with tangy and spicy flavors, creating a tantalizing snack or appetizer. Learn how to make spicy corn chaat at home and treat yourself to a burst of deliciousness in every bite.

    Ingredients for Spicy Corn Chaat


    To prepare this lip-smacking spicy corn chaat recipe, you’ll need fresh or frozen corn kernels, finely chopped vegetables tomatoes, and bell peppers, green chilies for heat, chaat masala for that quintessential Indian flavor, and a squeeze of lemon juice to brighten up the dish.

    Step-by-Step Instructions for Making Spicy Corn Chaat


    1. Preparing the Corn
    Start by boiling the corn kernels until they are tender. Drain the water and set aside.

    1. Sautéing the Vegetables
      In a pan, heat some oil and add tomatoes, and bell peppers until they are soft and slightly caramelized. Add finely chopped green chilies for an extra kick of heat.
    2. Mixing the Corn and Vegetables
      Combine the boiled corn kernels with the sautéed vegetables in a mixing bowl. Toss them together gently to ensure even distribution of flavors.
    3. Seasoning with Chaat Masala
      Sprinkle generous amounts of chaat masala over the corn and vegetable mixture. This spice blend adds a burst of tanginess and complexity to the chaat.
    4. Adding Lemon Juice
      Squeeze fresh lemon juice over the chaat to enhance its flavors and add a refreshing citrusy note.
    5. Serving the Spicy Corn Chaat
      Transfer the prepared spicy corn chaat to serving bowls and garnish with fresh cilantro leaves for a pop of color and freshness. Serve immediately and enjoy the irresistible flavors of this delightful chaat.

    Tips for Making the Best Spicy Corn Chaat

    • Use fresh corn kernels for the best taste and texture, but frozen corn works well too.
    • Adjust the spiciness according to your preference by adding or reducing the amount of green chilies.
    • For added crunch, you can toss in some crushed papdi or sev just before serving.

    Variations of Spicy Corn Chaat

    • Cheesy Corn Chaat: Sprinkle grated cheese over the chaat for a creamy and indulgent twist.
    • Avocado Corn Chaat: Add diced avocado to the chaat for a buttery texture and extra creaminess.
    • Spicy Corn Salad: Skip the chaat masala and lemon juice, and toss the corn and vegetables with a zesty vinaigrette for a refreshing salad.

    Benefits of Spicy Corn Chaat


    Spicy corn chaat is not only delicious but also nutritious. Corn is a good source of fiber, vitamins, and minerals, while the vegetables add an array of nutrients. This chaat makes for a wholesome snack or appetizer that is both satisfying and nourishing.

    FAQs (Frequently Asked Questions)


    Q: Can I make spicy corn chaat ahead of time?

    A: While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble the chaat just before serving to maintain its crunchiness and flavors.

    Q: Can I use canned corn for this recipe?

    A: While fresh or frozen corn is preferable, you can use canned corn if that’s what you have on hand. Just make sure to drain and rinse the corn before using it in the chaat.

    Q: Is spicy corn chaat suitable for vegetarians and vegans?

    A: Yes, this recipe is completely vegetarian and vegan-friendly, as it only contains plant-based ingredients.

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

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

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

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

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

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

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

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

  • Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Recipe submitted by Anshu Shah

    Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Anshu Shah
    This appetizer is protein rich as it has both paneer and broccoli in it. Yummy snack for breakfast or with evening tea
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer, Snack
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 150 grams Broccoli 10-12 florets – this will make 1/3rd cup of broccoli paste
    • 1 Tbsp butter
    • 1 bay leaf
    • 1/2 Tbsp plain flour Maida
    • 150 ml Milk
    • 1/3 cup Mashed and boiled potatoes
    • Salt to taste
    • 1 tsp Chili flakes
    • 1/2 tsp black pepper powder finely crushed
    • 1 cup grated paneer
    • 1/4 cup cornflour
    • 1/2 cup breadcrumbs
    • Oil for frying

    Instructions
     

    To make broccoli paste with white sauce

    • Boil the milk and cook broccoli for 5-7 mins or till it has become tender. Strain broccoli and keep aside the milk to use in the white sauce.
    • Once broccoli is cool down at room temperature, grind it in a mixer.

    To Make Fritters

    • Take a frying pan, add 1tbsp butter and 1 bay leaf in it. After 30sec add broccoli paste in it. Fry them for 3-4 mins.
    • Add maida to it and after saute it for 1 minute, add the milk kept aside slowly so that there are no lumps. Stir continuously. Simmer for 3-4 mins. Add potatoes, salt, black pepper and chili flakes in this mixture and keep saute it until it becomes dry enough to make balls out of it.
    • Switch off the flame and add grated paneer in it. Keep this mix in a container, cling wrap it and refrigerate it for 30 mins.
    • Scoop out a spoonful of the mix and make the oval shape of it. Keep it on a plate.
    • Make cornflour slurry with water. Dip the oval shape paneer broccoli mix in cornflour paste and then in breadcrumbs and deep fry them.
    • Serve the hot Paneer Broccoli fritters with tomato ketchup.

    Notes

    Adding potato will give binding to the mixture and give a good shape to fritters. Also please remove bay leaf from the mixture after adding paneer in it and keep it in the fridge.
    Tried this recipe?Let us know how it was!