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Category: Appetizers

Indian Vegetarian Appetizers: A Delightful Start to Any Meal

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

Popular Vegetarian Appetizers

Samosa

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

Pakora

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

Aloo Tikki

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

Paneer Tikka

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

Dhokla

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

Enhance Your Appetizer Experience

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

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

Conclusion

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

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

Frequently Asked Questions (FAQs)

Q: What are some popular Indian vegetarian appetizers?

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

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

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

Q: Can these appetizers be made healthier?

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

Q: Are there any gluten-free Indian appetizers?

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

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

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

  • 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

    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
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    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