Manjula's Kitchen

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.

  • Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Recipe submitted by Abirami

    Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Abirami
    Easy Cheesy Paneer Potli is easy to prepare snacks & appetizer and gives you the idea can be prepared with different filling and different shapes.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 12 potlis

    Ingredients
      

    • 1 cup Paneer shredded
    • 1/2 cup Bell peppers finely chopped
    • 2 Tbsp Coriander leaves finely chopped
    • 1/4 cup Red onion finely chopped
    • 1/2 cup Mozzarella cheese shredded
    • 1 pack Spring roll sheet
    • 1 bunch Spring onion
    • 2 Tbsp Red chili sauce
    • 1 tsp Crushed red peppers
    • 1 tsp Oregano
    • Salt to taste

    Instructions
     

    • Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
    • Mix it gently.
    • Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
    • Tie the potli with the help of spring onion (use the green part)
    • Pre heat the oven at 350
    • Grease the baking tray and arrange the potli’s
    • Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
    • Serve the paneer potli’s when it is warm with tomato ketchup.
    Tried this recipe?Let us know how it was!
  • Chana Chaat (Spicy Snack)

    Chana Chaat (Spicy Snack)

    Chana Chaat

    Chana Chaat

    Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
    3.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup kala chana
    • 2 Tbsp oil Canola, or vegetable oil
    • 1 Tbsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp coriander powder dhania
    • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 Tbsp sugar
    • 2 tsp roasted cumin seed powder bhuna jeera
    • 1 cup potato boiled peeled and cut in small pieces
    • 1/2 cup cucumber chopped in small pieces
    • 1/2 cup tomatoes chopped in small pieces

    For garnishing

    • 1 Tbsp ginger finely chopped
    • 1 Tbsp green chilies finely chopped
    • 5-6 wedges of lemon

    Instructions
     

    • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
    • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
    • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
    • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
    • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
    • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

    Notes

    Prep Time of 10 minutes does not include soaking time.
    Suggestions
    You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
    Tried this recipe?Let us know how it was!

    Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

    Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

    To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

    Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

    Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

    Variations:

    • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
    • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
    • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

    Tips:

    • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
    • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
    • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

    Benefits:

    • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
    • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
    • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

    FAQ:

    Can I Make Chana Chaat Ahead of Time? 

    Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

    Can I Skip Adding Veggies to Chana Chaat? 

    While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

    How Long Does Chana Chaat Last in the Refrigerator? 

    Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

    In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Stuffed Mushrooms with tomatoes and oats

    Stuffed Mushrooms with tomatoes and oats

    Recipe submitted by Dhara Shah

    Stuffed Mushrooms with Tomatoes and Oats

    Stuffed Mushrooms with tomatoes and oats

    Dhara Shah
    Stuffed oats mushrooms are very healthy and here its absolutetly oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I'm presenting jain and veg version.
    2 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Appetizer
    Servings 0

    Ingredients
      

    • 8 large button mushrooms de-stemmed with only the stalks diced
    • 4 tomatoes 1/2 of the top and bottom sliced off to form 8 caps, remaining tomato diced
    • 1 Tbsp oats
    • 1 Tbsp coriander leaves chopped
    • 1/2 green chilli diced, optional
    • Salt and black pepper to taste
    • A pinch of oregano

    Instructions
     

    • Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
    • Add the oats and cook until the mixture forms a paste.
    • Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
    • Remove from heat and set aside to cool.
    • Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
    • Place the mushroom in a frying pan with a lid.
    • Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.

    Notes

    Serve hot as a appetizer garnished with fresh green coriander leaves!
    Tried this recipe?Let us know how it was!
  • Kachori with Kadhi

    Kachori with Kadhi

    Kachori topped with Kadhi

    Kachori topped with Kadhi

    Kachori topped with Kadhi this is a Rajasthani specialty appetizer that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests at parties, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kachori

    • 4 peices Dal Kachori Using frozen Kachori, which are readily available in Indian grocery stores.

    For Kadhi

    • 1 cup yogurt
    • 1/4 cup besan gram flour
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds mathi
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1/4 tsp gram masala
    • 4 cups water

    For garnishing

    • 1 Tbsp ginger thinly sliced
    • 1 Tbsp green chilies thinly sliced
    • 2 tsp lemon juice
    • 1/4 tsp salt

    Instructions
     

    • For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside.
    • Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
    • Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes, stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat.
    • While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open.
    • Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces.

    Notes

    Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.
    Tried this recipe?Let us know how it was!

    Rajasthani Kadhi Kachori Recipe: A Delectable Fusion Dish Rajasthani semi-homemade

    Kachori Kadhi is a versatile dish perfect for various occasions, whether as an appetizer, a flavorful addition to a lunch box suggestion, a delightful option for party recipes, or a quick & easy chaat. Rajasthani kadhi kachori is a beloved delicacy that combines the richness of kadhi with the crispiness of kachori. This recipe brings together the tangy flavors of the kadhi gravy with the spicy and aromatic kachoris, creating a symphony of taste that will tantalize your taste buds. Let’s delve into how to prepare this mouthwatering dish step by step.

    Preparing the Kadhi for Kachori Kadhi: A Flavorful Base

    To begin with, let’s prepare the kadhi kachori base, the kadhi. In a mixing bowl, whisk together yogurt, gram flour, and water until smooth. This mixture forms the base of the kadhi gravy, providing a creamy texture and tangy flavor.

    Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. These tempering ingredients infuse the kadhi with aromatic flavors and add depth to the dish. Stir in chopped ginger, green chilies, and curry leaves for an extra kick of spice and fragrance.

    Now, pour the yogurt mixture into the pan and let it simmer over medium heat. Stir continuously to prevent lumps from forming and to ensure that the kadhi thickens evenly. As it cooks, the kadhi will develop a rich consistency and absorb the flavors of the spices.

    Frying the Kachoris: Adding Crunch to the Kadhi Kachori

    While the kadhi simmers, let’s move on to preparing the kachoris. Heat oil in a separate pan for deep frying. Meanwhile, take the kachori dough and divide it into small balls. Flatten each ball with your palms to form discs, then fill them with a spicy lentil mixture made of soaked and ground lentils mixed with spices like rajasthani kachori with kadhi.

    Once the oil is hot, carefully slide the stuffed kachoris into the pan and fry until golden brown and crisp. The kachoris will puff up beautifully as they cook, creating a delightful contrast of textures when paired with the creamy kadhi gravy.

    Serving the Rajasthani Kadhi Kachori: A Gastronomic Delight

    Once both the kadhi and kachoris are ready, it’s time to assemble this divine dish. Ladle the hot kadhi into serving bowls and place a couple of freshly fried kachoris on the side. Garnish with chopped cilantro and serve hot.

    The combination of the tangy, creamy kadhi and the crispy, flavorful kachoris is sure to impress your taste buds and leave you craving more. Enjoy this Rajasthani delicacy with steamed rice or as a standalone meal for a truly satisfying culinary experience.

    Tips for Perfect Kadhi Kachori: Enhancing Flavor and Texture

    • Ensure that the yogurt is fresh and not too sour for a balanced flavor in the kadhi.
    • Fry the kachoris on medium heat to ensure they cook through evenly without burning.
    • You can customize the spice level of the kadhi and kachoris according to your preference by adjusting the amount of green chilies and red chili powder.

    Variations of Kadhi Kachori: Experimenting with Flavors

    • For a healthier twist, you can bake the kachoris instead of deep frying them.
    • Add finely chopped vegetables like carrots, and peas to the kachori filling for added nutrition and flavor.
    • Experiment with different types of lentils for the kachori stuffing, such as moong dal or chana dal, to create unique variations of this dish.

    Benefits of Kadhi Kachori: Nutritious and Delicious

    • Yogurt, the main ingredient in kadhi, is rich in probiotics that promote gut health and digestion.
    • Gram flour used in the kadhi is a good source of protein and fiber, making this dish filling and nutritious.
    • Lentils used in the kachori filling provide a healthy dose of plant-based protein and essential nutrients.

    FAQs About Kadhi Kachori: Answering Your Queries

    Q: Can I make the kadhi ahead of time?

    A: Yes, you can prepare the kadhi in advance and reheat it before serving. Just make sure to adjust the consistency by adding water if it thickens too much upon reheating.

    Q: Can I freeze leftover kachoris?

    A: Yes, you can freeze leftover kachoris for up to a month. Reheat them in a preheated oven until crispy before serving.

    Q: Can I use store-bought kachoris instead of making them from scratch?

    A: While homemade kachoris are ideal for the best flavor and texture, you can certainly use store-bought ones as a time-saving option.

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

  • Taco Samosa

    Taco Samosa

    Taco Samosa

    Taco Samosa

    This exciting recipe for Taco Samosa is exactly what it sounds like – a twist to the traditional Samosa. Taco Samosas are delicious and savory with the perfect crisp. When I had my family do the initial taste test, the reaction was WOW! These Taco Samosas should be in your must try list. Not only are these snacks delicious, but will be the conversation piece for your next party or get together. One thing good about these Samosas is that you can prepare them in advance and simply assemble before serving.
    This recipe will make 8 Taco Samosas.
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer, Snack
    Cuisine Fusion, Indian, Mexican
    Servings 4 people

    Ingredients
      

    For Shell

    • 1 cup all-purpose flour plain flour, maida
    • 1/4 cup fine sooji semolina
    • 1/4 tsp salt
    • 1 1/2 Tbsp oil
    • 1/3 cup lukewarm water

    for the Filling

    • 2 cups Potatoes boiled, peeled and chopped into very small cubes
    • 1/2 cup green peas I am using frozen green peas
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds
    • 1 tsp coriander powder
    • 1/4 tsp red chili powder
    • 1/4 tsp garam masala
    • 1 tsp mango powder amchur
    • 1 tsp salt
    • 2 Tbsp green chilies chopped, adjust to taste
    • Oil to Fry

    For Serving

    Instructions
     

    Making the Dough

    • Mix the flour, sooji, salt, and oil add water as needed to make a firm dough.
    • knead the dough for about 1 minutes to make the dough smooth and pliable.
    • Let the dough sit for at least 15 minutes.

    Making the Filling

    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add green peas stir-fry for about 2 minutes.
    • Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala, mango powder, salt and green chili. Stir-fry for about 2 minutes, potato filling should be moist not very dry.

    Making Taco Shells

    • Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls.
    • Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places both sides, this will prevent Taco from puffing and make them crisp.
    • Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
    • Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes. Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.
    • You can prepare the taco shells in advance and store them in air tight container.

    Assembling the Tacos

    • Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney.

    Notes

    Suggestions
    Taco Samosa you can prepare in advance and assemble before serving. Taco shells should be good for two weeks or more. Potato filling also can be refrigerated for 3-4 days just heat the filling before serving. Chutneys I always have ready.
    Tried this recipe?Let us know how it was!

    How to make Fried Taco Samosas – Manjula’s Kitchen

    Instructions:

    Start on a culinary adventure with this innovative fried taco samosas recipe that transforms the beloved samosa into a delightful fusion appetizer – introducing fried tacos samosas! These savory treats boast a perfect crispiness that will surely captivate your taste buds. Impress your family and friends with a unique twist of mexican indian cuisine into samosa taco that is not only delicious but also a guaranteed conversation starter at your next gathering. The best part? You can prepare these fried taco samosas ahead of time and simply assemble before serving, making them a convenient yet impressive addition to your menu.

    Dough Preparation:

    The inception of fried taco samosas recipe involves the careful assembly of flour, sooji, salt, and oil in a mixing bowl. The combination of these elements lays the groundwork for a versatile and flavorful dough that will contribute to the overall texture and taste of the fried tacos samosas. Gradually add water, kneading the ingredients for about 1 minute until a firm and pliable dough is formed. Allow the dough to rest for a minimum of 15 minutes, allowing the flavors to meld and the texture to become more workable.

    Filling Creation:

    Heat oil in a frying pan over medium heat. Confirm the oil’s readiness by adding a cumin seed – if it cracks immediately, the oil is ready. Introduce cumin seeds to the hot oil, followed by green peas. Stir-fry for approximately 2 minutes. Add potatoes, coriander powder, red chili powder, garam masala, mango powder, salt, and green chili to the pan. Stir-fry for an additional 2 minutes, ensuring the potato filling maintains a moist consistency without becoming overly dry.

    Taco Shell Crafting:

    Knead the dough briefly and divide it into 8 equal portions, rolling each into a ball.

    Roll out each dough ball into a 4-inch diameter circle. Use a fork to prick both sides of the rolled taco to prevent puffing during frying, ensuring a crisp texture.

    Heat oil in a frying pan with approximately 1 inch of oil. To check readiness, drop a small piece of dough into the oil – it should sizzle and rise slowly.

    Place a rolled taco in the pan, pressing with a skimmer, turning, and folding it in half to create a taco shape. Ensure there is space between the folds for the potato filling. Fry until light golden brown on both sides, taking about 2-3 minutes per taco. Drain excess oil by placing the fried tacos on paper towels. Repeat the process for the remaining tacos.

    Assembling the Tacos:

    The final step in crafting these delectable Fried Taco Samosas is the art of assembling.

    While the taco shells are still warm, fill each with the hot potato filling.

    Drizzle with your favorite chutney to add a burst of flavor to the taco samosas.

    Notes and Suggestions:

    Prepare taco shells and potato filling in advance for a convenient assembly before serving.

    Taco shells can be stored in an airtight container for up to two weeks or more.

    Potato filling can be refrigerated for 3-4 days; reheat before serving.

    Keep chutneys ready to enhance the flavor of your fried taco samosas.

    Embark on a culinary journey with this Fried Taco Samosas Recipe, blending the best of samosas and tacos for a delightful fusion experience!
    You may also like: Whole Wheat Almond Eggless Cookies, Mango Salsa, Mint Lemonade, Dhokla (Suji – Semolina)

  • Idli Manchurian

    Idli Manchurian

    Idli Manchurian

    Idli Manchurian

    Idli Manchurian is a popular Indo-Chinese dish, and made several different ways. Idli Manchurian is a super delicious appetizer or main dish. I prepare this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 idlies I am using left over idlies, I do have the recipe for idli
    • 2 cups sliced yellow and green bell pepper use any color bell pepper
    • ¼ tsp salt
    • 2 Tbsp oil for stir-frying idlies and bell pepper

    For Sauce

    • 6 whole red chilies
    • 2 Tbsp oil canola or vegetable oil
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp ginger paste or finely grated ginger adrak
    • 1 Tbsp tomato paste
    • ½ tsp sugar
    • 2 tsp corn starch or arrow root powder
    • 1 cup water

    Instructions
     

    • Boil the red chilies in about 1/2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water.
    • Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside.
    • Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside.
    • In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat.
    • Idli Manchurian is ready. Take them out in a serving bowl.

    Notes

    Manchurian makes a delicious lunch box meal. Also, try Gobi Manchurian, Masala Idli, and Rava Idli.
    Tried this recipe?Let us know how it was!

    How to Make Idli Manchurian: A Flavorful Fusion Delight

    Idli Manchurian is a delightful fusion dish that combines the softness of idlis with the zingy flavors of Indo-Chinese Manchurian sauce. If you’re looking to tantalize your taste buds with a unique twist on traditional idlis, this recipe is perfect for you. Here’s how to make idli manchurian at home, transforming simple idlis into a mouthwatering delicacy.

    Step 1: Preparing Idlis

    Start by making idlis using your preferred method. You can either use leftover idlis or make fresh ones specifically for this recipe. Idlis are a staple South Indian dish made from fermented rice and lentil batter. Their soft and fluffy texture serves as an excellent base for absorbing the flavors of the Manchurian sauce.

    Step 2: Cutting Idlis into Bite-sized Pieces

    Once the idlis are ready, cut them into small, bite-sized pieces. This step ensures that the idlis are evenly coated with the Manchurian sauce, allowing for maximum flavor infusion in every bite. The size of the idli pieces can vary based on your preference, but smaller pieces tend to work best for this dish.

    Step 3: Making Manchurian Sauce

    Next, prepare the Manchurian sauce. This tangy and spicy sauce is the highlight of the dish, adding depth and complexity to the idlis. The sauce typically consists of a combination of ingredients such as soy sauce, ginger, green chilies, and cornstarch for thickening. You can adjust the spice level according to your taste preferences, making it as mild or as fiery as you like.

    Step 4: Frying Idli Pieces

    Heat oil in a pan and gently fry the idli pieces until they turn golden brown and crispy on the outside. Frying the idlis adds a delicious crunch to the dish, contrasting with the softness of the idlis and complementing the texture of the Manchurian sauce.

    Step 5: Tossing Idlis in Manchurian Sauce

    Once the idlis are fried to perfection, add them to the prepared Manchurian sauce. Toss the idlis gently until they are evenly coated with the sauce, ensuring that each piece is infused with the delicious flavors of the sauce.

    Step 6: Garnishing and Serving

    Garnish the Idli Manchurian wor cilantro for a pop of freshness and color. Serve hot and enjoy this tantalizing fusion dish as a snack or appetizer.

    Tips for Perfect Idli Manchurian:

    • Adjust Spice Level: If you prefer a milder flavor, reduce the amount of green chilies or chili sauce in the Manchurian sauce. For those who enjoy a spicier kick, feel free to increase the quantity of these ingredients.
    • Experiment with Additions: Get creative with your Idli Manchurian by adding diced bell peppers or other vegetables to the sauce for added texture and flavor.
    • Serve Immediately: Idli Manchurian is best enjoyed fresh and hot, so serve it immediately after tossing the idlis in the Manchurian sauce to preserve its crispy texture.
    • Use Leftover Idlis: This recipe is a great way to use up leftover idlis from previous meals, giving them a delicious makeover with the flavors of Manchurian sauce.
    •  

    Variations to Explore:

    • Paneer Idli Manchurian: Substitute paneer cubes for idlis to create a delectable Paneer Manchurian dish with a twist.
    • Gobi Idli Manchurian: Replace idlis with crispy cauliflower florets for a vegetarian version of Gobi Manchurian with a South Indian flair.

    Benefits of Idli Manchurian:

    • Rich in Flavor: Idli Manchurian combines the best of South Indian and Chinese cuisines, offering a burst of flavors in every bite.
    • Versatile Dish: This dish can be served as a snack, appetizer, or even a main course, making it perfect for any occasion.
    • Easy to Make: With simple ingredients and straightforward steps, Idli Manchurian is easy to prepare at home, even for beginners in the kitchen.
    • Customizable: You can adjust the ingredients and spice levels according to your taste preferences, making it a versatile dish that everyone can enjoy.

    Frequently Asked Questions (FAQs):

    Can I use store-bought idlis for this recipe?

    • Yes, you can use store-bought idlis if you don’t have time to make them from scratch. Simply cut them into pieces and proceed with the recipe as directed.

    Is Idli Manchurian spicy?

    • The spice level of Idli Manchurian can be adjusted according to your preference. You can make it mild or spicy by controlling the amount of green chilies or chili sauce added to the Manchurian sauce.

    Can I make Idli Manchurian ahead of time?

    • While Idli Manchurian is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to maintain the crispy texture of the idlis.

    Can I freeze leftover Idli Manchurian?

    • It’s not recommended to freeze Idli Manchurian as the texture of the idlis may become soggy upon reheating. It’s best to enjoy it fresh for the best taste and texture.

    Explore More Delectable Recipes

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe. Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Crispy Aloo Pakoras (Potato Fritters)

    Crispy Aloo Pakoras (Potato Fritters)

    Crispy Aloo Pakoras Recipe by Manjula

    Crispy Aloo Pakoras (Potato Fritters)

    Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups potatoes wash, peeled and finely chopped, aloo
    • 1/2 cup besan
    • 2 tablespoons rice flour
    • 2 tablespoons corn starch
    • 1 tablespoon fennel seeds crushed, saunf
    • 1 tablespoon coriander seed crushed, dhania
    • 1/4 teaspoon turmeric, haldi
    • 1/4 teaspoon mango powder, amchoor
    • 1/8 teaspoon asafetida, hing
    • 1-1/2 teaspoons red chili flakes
    • 1 tablespoon ginger finely chopped, adrak
    • 2 tablespoons cilantro chopped, hara dhania
    • 1 tablespoon oil
    • 1 teaspoon salt
    • Also need oil to fry

    Instructions
     

    • Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
    • Mix all the ingredients together except salt and potatoes.
    • Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly.
    • Now add the salt and mix it well.
    • Heat the oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should raise to the top but not change color right away.
    • Oil your fingers it helps dropping the potatoes in the frying pan.
    • While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying.
    • Fry the potatoes until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    Tried this recipe?Let us know how it was!

    How to Make Crispy Aloo Pakora: A Step-by-Step Guide

    Crispy Aloo Pakoras are delightful appetizers that cater to various dietary preferences and occasions. These gluten-free treats are perfect for both kids and adults alike, offering a quick and easy snack option, ideal for street food cravings. Made with vegan ingredients, these pakoras are not only delicious but also suitable for those following a plant-based diet. Enjoy the crispy goodness of these flavorful potato fritters without any worries about gluten, making them a versatile and inclusive snack for everyone to relish.

    Introduction to Crispy Aloo Pakora Recipe

    In this crispy aloo pakora recipe, we’ll explore the secrets to achieving the perfect texture and flavor for these beloved Indian snacks. Aloo pakora is crispy on the outside and soft on the inside, these pakoras are a delightful treat for any occasion. Whether you’re looking for a quick snack or planning a party menu, these pakoras are sure to impress. Let’s dive into how to make crispy aloo pakora with this step-by-step guide.

    Step 1: Prepare the Ingredients

    To start making crispy aloo pakoras, gather the following ingredients: potatoes, chickpea flour (besan), rice flour, salt, cumin seeds, chili powder, asafoetida (hing), and water. Peel and slice the potatoes thinly, ensuring they’re uniform in thickness for even frying. Mix the chickpea flour, rice flour, salt, cumin seeds, chili powder, and asafoetida in a bowl. These ingredients will ensure your aloo pakoras crispy and full of flavor.

    Step 2: Coat the Potatoes

    Dip the potato slices into the prepared batter, ensuring each slice is thoroughly coated. The batter will help create that signature crispy texture when fried. Make sure the batter evenly covers each slice to achieve crispy aloo pakoras.

    Step 3: Heat the Oil

    In a deep frying pan, heat oil over medium heat. The key to how to make aloo pakora crispy is ensuring the oil is hot enough before frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.

    Step 4: Fry the Pakoras

    Carefully place the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a paper towel to drain excess oil.

    Step 5: Serve and Enjoy

    Your crispy aloo pakoras are now ready to be served! Enjoy them hot with your favorite chutney or sauce. These pakoras make for a perfect appetizer or snack, guaranteed to please everyone with their irresistible crunchiness and delicious flavor.

    Tips for Making Crispy Aloo Pakoras

    • Thinly slice the potatoes: Slicing the potatoes thinly ensures they cook evenly and become crispy when fried.
    • Maintain the oil temperature: Keep an eye on the oil temperature to ensure it remains hot throughout the frying process, resulting in crispy pakoras.
    • Use a slotted spoon: When frying the pakoras, use a slotted spoon to carefully flip them and remove them from the oil, ensuring they cook evenly and are not soggy.
    •  

    Variations of Aloo Pakora Recipe

    • Mixed Vegetable Pakoras: Add other vegetables like spinach, or cauliflower to the batter for a variation in flavor and texture.
    • Spice Level: Adjust the amount of chili powder according to your spice preference. You can also add finely chopped green chilies for an extra kick.
    • Cheese Stuffed Pakoras: Place a small cube of cheese between two potato slices before dipping them in the batter for a gooey and indulgent twist.

    Benefits of Aloo Pakoras

    • Rich in Carbohydrates: Potatoes are a good source of carbohydrates, providing energy to keep you feeling full and satisfied.
    • High in Fiber: Chickpea flour used in the batter is high in fiber, aiding in digestion and promoting gut health.
    • Vitamins and Minerals: Potatoes contain essential vitamins and minerals such as vitamin C, potassium, and B vitamins, contributing to overall health and well-being.
    •  

    FAQs about Aloo Pakoras

    • Can I make aloo pakoras ahead of time? 

    • Yes, you can prepare the batter and slice the potatoes ahead of time. Fry the pakoras just before serving for the best results.

     

    • Can I bake aloo pakoras instead of frying them? 

    • While frying gives the pakoras their characteristic crispiness, you can try baking them for a healthier alternative. However, the texture may differ slightly.

     

    • How do I store leftover pakoras? 

    • Allow them to cool completely, then store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving for the best taste and texture.

     

    Explore more mouthwatering recipes on Manjula’s Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer

  • Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup all-purpose flour, maida, plain flour
    • 2 tablespoons clarified melted butter, ghee
    • Pinch of salt
    • ½ cup cold water
    • We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
    • Oil to fry

    For syrup

    • 3/4 cups of sugar
    • 1/3 cup of water
    • 1/4 teaspoon crushed cardamom seeds

    Instructions
     

    Syrup

    • In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.

    For Chiroti

    • In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
    • In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
    • Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
    • Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
    • Roll each patty in rounds or in rectangles about 3” to 5”.
    • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
    • Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
    • Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
    • Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
    Tried this recipe?Let us know how it was!

  • Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki is a popular street food chaat that can be made in a variety of ways.  Any way you prepare these tikkis, they are sure to turn out great!  They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For aloo tikki

    • 4 cups potatoes boiled peeled and shredded
    • 2 tablespoons corn starch
    • 1 teaspoon salt
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • Also need oil to shallow fry

    For Chola Topping

    • 1 15oz can of chick pea, garbanzo beans, kabuli chana,
    • 2 tablespoons oil
    • 2 tablespoons besan (gram flour)
    • 2 tablespoons green chili finely chopped, adjust to taste
    • 2 tablespoons ginger finely chopped, adjust to taste
    • 1 teaspoon salt
    • 1/2 teaspoon black salt
    • 1 teaspoon roasted cumin seeds powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    Preparation for potatoes

    • Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
    • Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.

    Chola Topping

    • Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
    • Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
    • Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
    • Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
    • Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.

    Making the Crispy Aloo Tikki

    • Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.

    Notes

    Tips
    1. Do not cook on low heat, tikkies will become greasy and will not be as crispy.
    2. Aloo tikkies are ready serve hot with spicy chola.
    3. You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
    4. Chola topping also goes well with samosas and Samosa Pinwheels.
    Tried this recipe?Let us know how it was!

  • Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    Mixed Vegetable Pakoras

    These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup potato peeled and cut into very small pieces
    • 1 cup cauliflower cut into very small pieces
    • 1 cup packed spinach roughly chopped
    • 1 cup cabbage thinly sliced
    • 2 green chilies finely chopped adjust to taste
    • 1-1/2 cups besan (gram flour)
    • 3 teaspoons oil
    • 1 tablespoon coriander coarsely ground (Dhania)
    • 1 tablespoon fennel seeds coarsely ground (saunf)
    • 1/8 teaspoon asafetida
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 1-1/2 teaspoons salt
    • Oil to fry

    Instructions
     

    • Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
    • Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of soft dough.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
    • Place about two tablespoons of mix holding with your fingers into the oil. Do not overlap the pakoras.
    • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
    • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.
    • The crispy, delicious pakoras are now ready to serve.

    Notes

    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.
     
    Serving suggestions
    1. The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
    2. Pakoras taste best when they are served hot.
    3. You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
    4. Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora

    Introduction to Mixed Vegetable Pakora

    Mixed vegetable pakoras are a popular Indian vegan street food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.

    Ingredients for Mixed Vegetable Pakora

    The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.

    Step-by-Step Instructions on How to Make Mixed Vegetable Pakora

    Preparation of Vegetables

    • Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.

    Making the Batter

    • In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.

    Mixing Vegetables with Batter

    • Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.

    Frying the Pakoras

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

    Draining and Serving

    • Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.

    Tips for Making Perfect Mixed Vegetable Pakoras

    • Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
    • Use chilled water to make the batter, as it helps in making the pakoras crispier.
    • Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
    • Fry the pakoras on medium heat to ensure that they cook through evenly without burning.

    Variations of Mixed Vegetable Pakoras

    • Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
    • Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
    • Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.

    Benefits of Eating Mixed Vegetable Pakoras

    • Provides a good source of vitamins and minerals from the variety of vegetables used.
    • Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
    • Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.

    FAQs about Mixed Vegetable Pakoras

    Can I make mixed vegetable pakoras ahead of time?

    Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.

    Can I bake mixed vegetable pakoras instead of frying them?

    While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.

    How long can I store leftover mixed vegetable pakoras?

    Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.

    Other Recipes from Manjula’s Kitchen

    • Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
    • Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
    • Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.

    With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!

  • Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) Dhokla

    Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty vegan, gluten free snack has a texture similar to cake. This is a popular street food in Gujarat.  The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1-1/2 cups besan (Gram flour)
    • 2 tablespoons Sooji (rava, Semolina)
    • 1/2 teaspoon Citric acid
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 3 teaspoons sugar
    • 1 teaspoon ginger paste
    • 1 green chili finely chopped
    • 1 teaspoon salt
    • 1-1/4 cups water use as needed to make pouring consistency
    • 2-1/2 teaspoons Eno (fruit Salt)

    For Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon sesame seeds (til)
    • 4-5 curry leaves optional
    • 2 green chili seeded and cut into 4 length wise

    Also need 2-3 tablespoons hot water

    Utensils to steam Dhokla

    • Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
    • Covered pan large enough to hold round cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.

    Prepare the seasoning

    • Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
    • First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
    • Cut them in squares.
    • Serve with Hari cilantro chutney. Taste best when it is served warm.

    Notes

    Suggestion
    1. Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Tried this recipe?Let us know how it was!

    Instructions for How to make Khaman Dhokla

    Khaman Dhokla is a steamed savory cake made from fermented chickpea flour batter, typically served as an appetizer or snack in Indian cuisine. It’s a versatile dish that fits well within various dietary preferences such as being suitable for diabetics, low cholesterol, low fat, lunch box suggestions, street food recipes, and vegan diets.

    This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.

    With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.

    Understanding the Method: 

    To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:

    • Preparing the Batter: 

      • Sift the besan to ensure a smooth texture.
      • Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
      • Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
      • Adjust the batter consistency if necessary by adding a little more water.
      • Set aside the batter and refrain from adding ENO (fruit salt) at this stage.

    • Setting up for Steaming:

      • Grease a cake pan and set it aside.
      • Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
      • Bring the water to a boil over medium heat.

    • Adding ENO and Steaming: 

      • Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
      • Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
      • Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
      • To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
      • Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.

    • Preparing the Seasoning:

      • Heat oil in a small pan over medium heat.
      • Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
      • Incorporate green chilies and curry leaves, stirring briefly.
      • Cover the pan and turn off the heat, being cautious as curry leaves may splatter.

    • Finishing Touches and Serving: 

      • Drizzle hot water over the steamed dhokla to keep it moist.
      • Pour the prepared seasoning over the dhokla.
      • Cut the dhokla into squares for serving.
      • Serve warm with Hari cilantro chutney for a delightful culinary experience.

    Tips for Perfecting Khaman Dhokla:

    Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:

    • Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
    • Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
    • Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
    • Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
    • Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.

    Frequently Asked Questions (FAQs):

    Here are some common queries regarding Khaman Dhokla along with their answers:

    Can I make Khaman Dhokla in advance? 

    Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.

    Can I customize the spice level of Khaman Dhokla? 

    Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.

    What can I serve with Khaman Dhokla besides chutney? 

    Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.

    Can I freeze Khaman Dhokla for later use? 

    While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.

    Health Benefits of Khaman Dhokla: 

    Apart from its delicious taste, Khaman Dhokla offers several health benefits

    • Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
    • Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
    • Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
    • Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.

    Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!

    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 Vada (Vadai)

    Masala Vada (Vadai)

    Masala Vada

    (Vadai)

    Masala Vada is a South Indian favorite snack that is made with spiced chana dal. They are delicious crunchy on the outside and soft inside. Masala Vada is a popular street food in South India.  Try serving along with your afternoon tea.
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    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup chana dal or also known Bengal gram
    • 1 tablespoons rice flour
    • 1 cup potatoes boiled peeled and mashed
    • 1 teaspoon salt
    • 1-1/2 teaspoons fennel seeds crushed
    • 1 teaspoon mango powder
    • 1/2 teaspoon black pepper crushed
    • 1/8 teaspoon asafetida
    • 1 tablespoon ginger paste
    • 2 tablespoons finely chopped green chilies
    • 1/4 cup cilantro finely chopped
    • Also need oil to fry

    Instructions
     

    • Wash and Soak chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
    • Drain the water, keep 2 tablespoons soaked dal aside. Grind dal coarsely without adding any water. I like to use food processor.
    • Take out the dal in a mixing bowl, add all the ingredients, potatoes, rice flour, salt , fennel seeds, mango powder, black pepper, asafetida, ginger, green chili, cilantro and soaked chana dal. Mix it well.
    • Lightly wet your palms, this will make easy to roll the vadas. Take a lemon size ball of the mix, flatten it with your hands, making them to about half inch thick patties. This should make about 16 patties. I like to make few of patties before I start frying.
    • Heat the oil in a frying pan, (frying pan should have about 1” of oil) over medium heat. Oil should be moderately hot when you drop the vada, oil should sizzle and come to surface slowly. Gently drop the vadas in oil making sure they don’t overlap.
    • Fry the vadas both sides till golden brown and crisp, turning over two to three times. This should take 6-7 minutes. Repeat the same procedure for the rest of the mix.
    • Take them out over paper towel, this absorb the access oil.
    • Serve vadas as they are or with chutneys, I like them with coconut chutney.
    Tried this recipe?Let us know how it was!

    Masala Vada Recipe: Delightful Snack

     

    Masala Vada is a delightful Indian appetizer and street food snack that fits perfectly into the categories of gluten-free, vegan, and snacks. Made primarily from chickpea flour and an assortment of spices, Masala Vada is a savory fritter popular in South Indian cuisine. It’s typically crafted by blending soaked and coarsely ground chana dal (split chickpeas) with green chilies, ginger, curry leaves, and coriander leaves. 

    Masala vada is a popular South Indian snack made from chana dal. It is crispy on the outside and soft on the inside, making it a delightful treat for snack lovers. This masala vada recipe is easy to follow and yields delicious vadas that are perfect for serving with tea or as an appetizer.

    Soaking the Chana Dal

    To begin making the recipe of masala vada, start by soaking the chana dal in water for at least 3-4 hours. This helps to soften the dal and make it easier to grind later on.

    Draining and Grinding

    Once the dal is soaked, drain the water completely and transfer the dal to a blender or food processor. Grind it coarsely without adding any water. The texture should be coarse, with small pieces of dal still visible.

    Mixing the Ingredients

    Transfer the ground dal to a mixing bowl and add chopped green chilies, grated ginger, chopped cilantro, cumin seeds, and salt to taste. Mix everything together until well combined. This mixture forms the base of your masala vada.

    Shaping the Vadas

    Heat oil in a deep frying pan or kadhai over medium heat. While the oil is heating, take small portions of the dal mixture and shape them into small patties or vadas. You can flatten them slightly with your palms to ensure even cooking.

    Frying the Vadas

    Carefully slide the shaped vadas into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they turn golden brown and crispy on both sides. Use a slotted spoon to remove the fried vadas from the oil and drain them on paper towels to remove excess oil.

    Serving

    Serve the dal vada hot with your favorite chutney or sauce. They can also be enjoyed on their own as a crunchy and flavorful snack.

    Tips

    • To make the vadas even more flavorful, you can add curry leaves, or grated coconut to the dal mixture.
    • Make sure the oil is hot enough before frying the vadas to ensure they cook evenly and become crispy.
    • If you prefer a spicier version, you can increase the quantity of green chilies or add a pinch of red chili powder to the dal mixture.

    Variations

    • Instead of chana dal, you can use a combination of different dals like moong dal, urad dal, or toor dal to make variations of masala vada.
    • For a healthier alternative, you can air-fry the vadas instead of deep-frying them. Simply preheat the air fryer, brush the vadas with a little oil, and air-fry them until crispy.

    Benefits

    • Masala vada is a good source of protein and fiber due to the presence of chana dal, making it a nutritious snack option.
    • The spices used in the vadas like ginger and cumin seeds have digestive properties and aid in digestion.
    • As these vadas are fried, they should be consumed in moderation as part of a balanced diet.

    FAQs

    Can I make masala vada ahead of time?

    Yes, you can prepare the dal mixture in advance and store it in the refrigerator. When ready to serve, shape the vadas and fry them fresh for the best taste and texture.

    Can I freeze masala vada?

    While it’s best to consume masala vada fresh, you can freeze any leftover vadas for later consumption. Simply place them in an airtight container or ziplock bag and freeze for up to a month. Reheat them in an oven or air fryer before serving.

    Can I use pre-cooked dal to make masala vada?

    It’s recommended to use uncooked, soaked dal for this recipe as it gives the vadas the right texture and consistency. Using pre-cooked dal may result in vadas that are too soft and mushy.

    For more delicious recipes, explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Making Pizza on The Stove Top

    Making Pizza on The Stove Top

    Pizza on the Stove

    Making Pizza on The Stove Top

    This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
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    Course Snack
    Cuisine Indian
    Servings 2 pizzas

    Ingredients
      

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

    Sauce

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

    Topping

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

    Instructions
     

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

    Notes

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

  • Masala Idli

    Masala Idli

    Masala Idli

    Masala Idli

    Masala idli is a simple and easy snack. This is one of my favorite ways to serve masala idli. Adding the stir-fry salad to idli makes a very versatile dish. You can serve this as lunch, snack or salad. To make masala idli I am using the rava idli witch is quick and easy to make. This also makes a great lunch box meal as it is very healthy and satisfying.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Idli

    • 1 cup coarse sooji (samolinai)
    • 1/2 teaspoon salt
    • 1/2 cup yogurt (curd, Dahi)
    • 3/4 cup water use as needed
    • 1 teaspoon ENO (fruit salt)

    For seasoning the Idli

    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed (rai)
    • 1/4 teaspoon cumin seeds (jeera)
    • 1 green chili seeded and cut in length wise in four
    • 1 teaspoon  samber powder optional

    The seasoning is for half the idlies we are making other use next time

    Instructions
     

    Utensils for Making Idlis

    • Idli stand – I am using the mini idle rack but you can use regular rack and cut the idli in four pieces.
    • Covered pot, large enough to hold the idli stand.
    • Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    For Stir- Fry Salad

    • 3 cups cabbage, cut into thin slices
    • 1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
    • 1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
    • 2 teaspoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • Pinch of black pepper
    • 1/4 teaspoon salt (adjust to taste)
    • 1/4 teaspoon sugar
    • 1 teaspoon lemon juice

    Method to make Idli

    • Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
    • Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
    • Lightly grease idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Seasoning for Idlies

    • For this recipe we need to use about half the idlies, save other for next time.
    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
    • Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.

    Stir- Fry Salad

    • Heat the oil in frying pan over medium high heat.
    • Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
    • Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
    • Mix the idlies with stir fry and fold gently. Masala idlies are ready.
    • Serve them warm or at room temperature.

    Notes

    Suggestions
    1. This is two part recipe and good thing is you can serve them both as a separate dish and they truly taste delicious and when you combine them both that really bumps up the taste factor.
    2. Idlies can be refrigerated for 4-5 days or freeze them for a month.
    Tried this recipe?Let us know how it was!

    Masala Idli Recipe: A Flavorful Twist to Traditional Idli

    In this masala idli recipe, we’re adding a delightful twist to the traditional idli by infusing it with aromatic spices and veggies. Masala idli is a popular South Indian snack that tantalizes the taste buds with its savory flavors and comforting texture. If you’re wondering how to make masala idli, fret not! This recipe is simple yet bursting with flavors, making it a perfect choice for breakfast, brunch, or even a light dinner. Let’s dive into the culinary journey of crafting this delectable idli masala recipe.

    Step 1: Prepare the Ingredients

    Before we embark on our culinary adventure, let’s gather all the ingredients required for this delightful masala idli. You’ll need idli batter, mustard seeds, cumin seeds, asafoetida (hing), green chilies, curry leaves, ginger, bell pepper, carrots, green peas, salt, lemon juice, and cilantro. Ensure all your ingredients are fresh and readily available before you begin.

    Step 2: Tempering the Spices

    To kickstart the preparation of masala idli, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter, releasing their aromatic flavors into the oil. Next, sprinkle a pinch of asafoetida (hing) for added depth of flavor. This tempering process infuses the oil with the essence of spices, laying the foundation for our flavorful masala.

    Step 3: Adding Aromatics and Veggies

    Now, it’s time to elevate the flavors further by incorporating aromatic ingredients and vibrant veggies into our masala idli. Add finely chopped green chilies, curry leaves, and grated ginger to the pan. Sauté them for a minute until they become fragrant. Then, toss in bell peppers, carrots, and green peas. Stir-fry the veggies until they turn tender yet retain their crunchiness. The medley of aromatics and veggies adds a burst of color, texture, and nutrients to our dish, making it both visually appealing and wholesome.

    Step 4: Mixing in the Idlis

    Once the veggies are cooked to perfection, it’s time to introduce our star ingredient – the idlis. Cut the idlis into bite-sized pieces and gently fold them into the aromatic vegetable mixture. Ensure each idli piece is coated evenly with the flavorful masala. Allow the idlis to simmer in the masala for a couple of minutes, allowing them to absorb the flavors and become slightly crisp around the edges.

    Step 5: Seasoning and Garnishing

    No dish is complete without the perfect balance of seasoning and a sprinkle of fresh herbs. Season the masala idli with salt according to taste and a generous squeeze of lemon juice for a refreshing zing. Garnish the dish with freshly chopped cilantro leaves, adding a pop of color and a burst of freshness to the final presentation.

    Step 6: Serving the Masala Idli

    Our masala idli is now ready to be served piping hot. Transfer the aromatic concoction to a serving plate and relish it as is or pair it with a side of coconut chutney or tangy tomato chutney for an extra flavor boost. Masala idli makes for a wholesome and satisfying meal that’s sure to please both the palate and the soul.

    Tips for Perfect Masala Idli

    • For a healthier twist, you can steam the idlis using a combination of rice and lentils or opt for instant idli mix available in the market.
    • Customize the masala according to your preference by adding or omitting veggies as per availability and taste.
    • Ensure the idlis are not too soft but firm enough to hold their shape when mixed with the masala.
    • Experiment with different tempering spices like fenugreek seeds, fennel seeds, or dried red chilies for a unique flavor profile.

    Variations of Masala Idli Recipe

    • Paneer Masala Idli: Add cubed paneer pieces along with the veggies for a protein-packed version of masala idli.
    • Podi Masala Idli: Toss the idlis in a spicy South Indian podi (powder) mixture for an extra kick of flavor.
    • Cheese Masala Idli: Sprinkle grated cheese on top of the masala idli before serving for a gooey, indulgent twist.

    Benefits of Masala Idli

    • Rich in nutrients: Masala idli is packed with essential nutrients from the veggies, making it a wholesome meal option.
    • Balanced flavors: The combination of spices and aromatics in masala idli stimulates the senses and satisfies the craving for a flavorful meal.
    • Easy digestion: Idlis are steamed, making them light on the stomach and easy to digest, ideal for breakfast or a light dinner option.

    Frequently Asked Questions (FAQs)

    Q: Can I make masala idli with leftover idlis?

    A: Absolutely! Leftover idlis work perfectly for making masala idli. Simply cut them into pieces and follow the recipe from step 3 onwards.

    Q: Can I prepare the masala in advance?

    A: Yes, you can prepare the masala ahead of time and refrigerate it. When ready to serve, reheat the masala and mix it with freshly steamed idlis.

    Q: Can I skip certain veggies in the masala?

    A: Of course! Feel free to customize the masala according to your preference by omitting or substituting veggies as per your liking.

    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: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Oat Dosa (Spicy Pancake)

    Oat Dosa (Spicy Pancake)

    Instant Oat Dosa

    (Spicy Pancake)

    Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle-free and of course healthy.  Oat dosas are instant dosas and make a great breakfast or anytime snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture.  This will be a staple in my house.
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    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup quick oats
    • 1/2 cup rice flour
    • 1/2 cup yogurt whipped
    • 1/8 teaspoon asafetida
    • 1/2 teaspoon cumin seeds
    • 1 green chili finely chopped
    • 2 tablespoons cilantro finely chopped
    • 1 teaspoon ginger finely shredded
    • 1/3 cup cabbage shredded
    • 1/3 cup carrot shredded
    • 1/2 teaspoon salt
    • 1 cup water
    • 1-1/2 teaspoon ENO
    • 1-1/2 tablespoons oil

    Instructions
     

    • Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds and mix it well. Notes: ENO is added just before making dosa.
    • Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
    • Add green chilies, cilantro, cabbage, and carrots mix it well.
    • Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become a little frothy.
    • Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
    • Press the dosa lightly with the spatula all around to ensure even cooking, turning two to three times. The dosa should be golden brown on both sides.
    • Repeat for the remaining dosas.
    • Serve oat dosa with your choice of chutney, I like it with tomato chutney.
    Tried this recipe?Let us know how it was!

    Oats Dosa Recipe: Crispy and Healthy Dosas with a Nutritious Oats Twist 

    Dosa is a popular south Indian delicacy that looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala, and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghand um Dosa. This preparation uses oats dosa and is a bread-based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    1. Grind Oats to Make Fine Powder: Elevating Texture with Oats Dosa 

    Start the oats dosa preparation by grinding oats into a fine powder. This step not only enhances the nutritional profile but also contributes to the unique texture of the dosa. The combination of finely ground oats with other dry ingredients, excluding ENO, rice flour, asafetida, salt, and cumin seeds, ensure a harmonious blend of flavors. It’s essential to note that ENO is introduced just before making the dosa, adding a special touch to the preparation.

    1. Create the Dosa Batter: Blending Nutrients and Flavors with Oats 

    Building on the groundwork laid in the first step, proceed to create the dosa batter. Integrate yogurt into the dry mixture, adjusting the consistency with water to achieve a batter reminiscent of dosa or pancake mix. Allowing the batter to rest for fifteen minutes is a crucial step in enhancing the overall flavor profile. This brief resting period ensures that the oats absorb the flavors, resulting in a more palatable and delicious end product.

    1. Enhance with Vegetables: Burst of Colors and Nutrients in Oats Dosa 

    Take your oats dosa to the next level by introducing a medley of vegetables. Finely chopped green chilies, cilantro, cabbage, and carrots bring not only vibrant colors but also a variety of nutrients to the dosa. This step adds a delightful crunch and freshness, transforming the oats dosa into a visually appealing and nutrition-packed dish that is as wholesome as it is flavorful.

    1. Heat the Skillet: Perfecting the Cooking Surface for Oats Dosas 

    Achieving the ideal dosa requires a properly heated skillet. Place a non-stick skillet over medium-high heat and lightly grease it. To test readiness, sprinkle a few drops of water on the skillet – the water should sizzle right away. This ensures that the dosa cooks evenly and attains the desired crispiness while preventing sticking to the surface.

    1. Prepare the Frothy Batter: Enhancing Texture for Irresistible Oats Dosas 

    Before pouring the batter onto the skillet, take a small portion (about ½ cup) and introduce ¼ teaspoon of ENO. Mixing this well creates a frothy consistency in the batter, adding a light and airy texture to the dosa. This step is crucial for achieving the perfect balance between softness and crispiness in each bite.

    1. Spread the Batter: Crafting Perfectly Shaped Oats Dosas 

    Once the skillet is ready, pour the batter onto it, spreading it evenly with the back of a spoon to form a dosa of about seven inches in diameter. This step requires a bit of finesse to ensure an even thickness throughout the dosa, contributing to the overall enjoyable texture.

    1. Flip and Oil: Locking in Flavor with Precision 

    As the batter begins to dry, delicately spread one teaspoon of oil over the dosa. Waiting for about 30 seconds before flipping with a flat spatula ensures that the dosa achieves a golden brown hue on both sides. This careful process locks in the flavors and adds a subtle yet essential touch of crispiness.

    1. Ensure Even Cooking: Perfecting the Golden Brown Finish 

    To guarantee even cooking, lightly press the dosa with the spatula all around, turning it two to three times. This step is vital in achieving the desired golden brown color, indicating that the dosa is cooked to perfection. The interplay of textures, from the soft interior to the crispy edges, creates a delightful culinary experience.

    1. Repeat for More Dosas: Scaling Up the Oats Dosa Feast 

    The joy of oats dosa doesn’t end with just one. Repeat the cooking process for the remaining batter, creating a batch of these tasty dosas. This step allows you to share the wholesome goodness and unique flavors with family and friends, turning the dosa-making experience into a communal celebration of culinary delight.

    1. Serve with Chutney: Pairing Oats Dosa with Flavorful Companions 

    Finally, elevate your oats dosa experience by serving it with your choice of chutney. The versatility of oats dosa makes it a perfect companion for various chutney options. Whether you prefer the tanginess of tomato chutney or the spiciness of coconut chutney, the pairing enhances the overall dining experience, making each bite a harmonious blend of flavors. Enjoy this nutritious twist on a classic dish, savoring the delicious combination of oats dosa and flavorful chutneys.