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.

  • Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada - Bhonda

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.
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    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)
    • 1 tablespoon oil
    • 1/2 teaspoon black mustard seeds (rai)
    • 7-10 curry leaves chopped, optional
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tablespoons chopped cilantro (hara dhania)
    • 1/2 teaspoon salt adjust to taste

    For Batter

    • 1/2 cup besan, gram flour (available in Indian grocery stores)
    • 1 tablespoon rice flour
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon red pepper
    • 1/2 teaspoon salt adjust to taste
    • About 1/4 cup of water
    • Oil to fry

    Instructions
     

    Batter

    • In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

    Vada

    • Heat oil in a frying pan on medium heat moderately.
    • Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
    • Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.
    • Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the batata vadas until all sides are golden-brown.
    • Batata vadas will take about four minutes to cook.
    • Serve them hot with cilantro chutney.

    Notes

    Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
    Tried this recipe?Let us know how it was!

    Batata Vada Recipe – An Authentic Indian Delight

    Aloo bonda, a popular Indian street food, is a delectable appetizer consisting of spiced mashed potato balls coated in chickpea flour batter and fried to crispy perfection.

    Introduction to Batata Vada and Aloo Bonda

    Batata Vada, also known as Aloo Bonda, is a popular Indian street food that originated in the state of Maharashtra. This delightful snack consists of spiced mashed potatoes coated in a gram flour batter and deep-fried until golden brown. Loved for its crispy exterior and soft, flavorful interior, batata vada is a beloved snack enjoyed across the country. In this batata vada recipe, we will guide you through the process of making this delicious treat at home.

    How to Make Batata Vada – Step by Step Guide

    • Preparation of Potato Filling: To begin making batata vada, start by boiling potatoes until they are tender. Once boiled, peel and mash them in a bowl. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant, then add mashed potatoes, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well and cook for a few minutes. Let the filling cool down.
    •  
    • Making the Gram Flour Batter: In a separate bowl, prepare the gram flour batter by mixing gram flour, rice flour, baking soda, salt, and water. Ensure a smooth consistency without any lumps. Let the batter rest for 10-15 minutes.
    • Assembly of Batata Vada: Take a portion of the potato filling and shape it into small balls. Dip each ball into the prepared gram flour batter, ensuring it is evenly coated.
    •  
    • Deep Frying the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil and fry until they turn golden brown and crisp. Remove from oil and place them on paper towels to drain excess oil.
    •  
    • Serve Hot: Your crispy and delicious batata vada or aloo bonda is ready to be served. Enjoy them hot with green chutney or tamarind chutney.
    •  

    Tips for Perfect Batata Vada

    • Ensure that the potato filling is well-spiced to enhance the flavor of the batata vada.
    • Make sure the gram flour batter is of the right consistency; it should coat the potato filling evenly.
    • Fry the vadas in hot oil to achieve a crispy exterior.
    • Serve the vadas hot for the best taste and texture.

    Variations of Batata Vada

    • You can add crushed peanuts or cashews to the potato filling for added crunch.
    • For a spicy kick, add finely chopped green chilies to the potato mixture.
    • Experiment with different spices and herbs to customize the flavor according to your preference.

    Benefits of Batata Vada

    • Batata vada is a filling and satisfying snack that can be enjoyed any time of the day.
    • Potatoes are a good source of carbohydrates, making batata vada an excellent energy booster.
    • This snack is vegetarian and can be enjoyed by people of all ages.

    Frequently Asked Questions (FAQs)

    Q: Can I make batata vada ahead of time?

    A: While batata vada is best enjoyed fresh, you can prepare the potato filling and gram flour batter in advance and fry the vadas just before serving for optimal crispiness.

    Q: Can I bake batata vada instead of deep-frying?

    A: While traditionally batata vada is deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. However, the texture may vary slightly.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

     

  • Samosa Tokri Chat

    Samosa Tokri Chat

    Recipe submitted by Dipti Joshi

    Samosa Tokri Chat

    It took me quite some time to think of a good name for this dish. I used samosa's outer covering to make these small tokris and used potato-mattar subji (vegetable) as a filling. Though this dish is using same ingredients as a samosa, it is healthier because I have baked those small containers (tokris) instead of deep frying them. These baked tokris turn out to be quite tasty and you might even find them better than the deep fried versions.
    5 from 1 vote
    Print Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Equipment and Utensils

    • Wok (Kadhai) with lid
    • Flat metal spoon
    • Oven
    • 15 Katoris
    • Indian rolling pin
    • Indian rolling board
    • Small bowl

    For Dough

    • ½ cup All Purpose Flour
    • ½ tablespoon Semolina Flour (Rava)
    • 1 teaspoon Carom Seeds
    • ¼ teaspoon Salt
    • 1½ tablespoon Vegetable Oil
    • 50 ml Cold Water

    For Filling

    • 1 Large Potato washed and cut into 1 cm cubes
    • ¼ Boiled Peas
    • 1 tablespoon Vegetable Oil
    • ½ teaspoon Cumin Seeds
    • 1 teaspoon Red Chili Powder
    • ¼ teaspoon Garam Masala
    • ½ teaspoon Salt
    • ½ teaspoon Amchur Powder

    For Assembling

    • 1 Small Onion finely chopped
    • 2 tablespoons Fresh Coriander finely chopped
    • 3 tablespoons Tamarind Chutney
    • 3 tablespoons Shev
    • Chat Masala

    Instructions
     

    • Put all ingredients mentioned under the tag 'For Dough' in a small bowl. Knead well and make a stiff dough.
    • Keep this dough covered and let it rest for atleast 1 hour.
    • After an hour divide the dough in 4 parts and start rolling one part. Make ¼cm thick roti and cut small circles from this.
    • Now take a baking pan, and as shown in the below picture cover the bottom of each katori with dough circles.
    • Prick the top so it will not get puffed up when baked. Around 15 to 18 tokris from the all the dough. Preheat the oven at 170 degree for 10 minutes.
    • Bake these tokris for 20 minutes untill their tops become light brown.
    • Now get them out of oven and cool them on the wire rack.
    • For making filling, add oil in a wok and keep it on medium flame. Crackle cumin seeds and add potatoes and peas.
    • Cover with the lid and lower the flame. Let it cook for 5 to 7 minutes.
    • Open the lid; add salt, and masala powders.
    • Check the taste, it should be spicy.

    Now to present the tokri chat dish follow the below procedure.

    • Arrange all tokris on a plate.
    • Fill them with the potato-peas filling.
    • Add chopped onions.
    • Add tamarind chutney and sprinkle some chat masala.
    • Garnish it with shev and sprinkling of freshly chopped coriander.

    Notes

    Enjoy your samosa flavored tokri chat with hot tea in the evening.
    Tried this recipe?Let us know how it was!

  • Billie & Mamy’s Broccoli-Mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    Recipe submitted by Dorothe and Billie

    Billie & Mamy's Broccoli-mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a "spicy but sweet" filling with only ingredients that we love (broccoli, mango and coriander leaves).
    For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango. This is a healthy indian snack using broccoli and mango.
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    Course Appetizer
    Cuisine Indian
    Servings 8 samosas

    Ingredients
      

    Dough:

    • 1/2 cup all purpose flour
    • 1/2 tablespoon sooji (semolina flour)
    • 1/4 teaspoon salt
    • 11/2 tablespoons oil
    • 1/4 cup minus 2 tablespoon lukewarm water

    Filling

    • 1 CUP BOILED AND ROUGHLY MACHED POTATOS
    • 1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
    • 1/2 CUP FRESH CHOPPED MANGO
    • 1 HANDFULL OF FRESH CORIANDER
    • 1/2 teaspoon cumin seeds
    • 2 chopped green chilies
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • 1 teaspoon salt
    • 2 tablespoons oil

    Instructions
     

    Dough

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
    • knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
    • Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    Filling:

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
    • Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
    • Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute.
    • Divide the dough into 8 equal parts and make into balls.
    • Roll each ball into 3/5 inch rectangles.
    • Spread the paste lightly all along the sides and upper part of the rectangle.
    • Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a "nem").

    Continue filling the rest of the samosas.

    • Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time.
    • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
    Tried this recipe?Let us know how it was!

  • Pineapple Jalapeno Pops

    Pineapple Jalapeno Pops

    Recipe submitted by Divya Ravindran

    Pineapple Jalapeno Pops

    Pineapple Jalapeno Pops

    This is a yummy snack which has mild sweetness of pineapple and slight spiciness of jalapeno peppers. This also has cheese stuffed along with the other ingredients. It is a very simple appetizer to make and for sure will be liked by all.
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    For the outer layer

    • 1/2 cup  All purpose flour
    • 1 tablespoon  Sooji
    • Salt-As needed
    • 1 tablespoon  Oil
    • Lukewarm water- As needed to make a soft dough

    Stuffing

    • 1/2 cup  Pineapple (chopped into small chunks)
    • 1/4 cup  Jalapeno(chopped into small rings)
    • 1/4 cup  Potato(boiled and chopped into small cubes)
    • 1/4 cup  Shredded Cheese(any cheese can be used of your choice-I used Mozzarella)
    • 2 teaspoons  Chat masala
    • Salt-As needed

    Dip

    • 2 tablespoon  Honey
    • 2 teaspoon  Chilli flakes
    • 4 cloves Garlic – chopped finely

    Instructions
     

    • Mix all the ingredients for the outer layer and make a soft dough.
    • Cover the dough and set it aside at least for fifteen minutes.
    • In a pan, add 2 teaspoons of oil and add the pineapple and jalapenos.
    • Saute till the pineapple turns soft.
    • Add the potatoes and sauté for 2 minutes.
    • Add required salt, Chat masala and make sure all the ingredients combine well.
    • Make small balls out of the dough.
    • Roll them into a circle.
    • Spoon some filling in the center of the dough and add some cheese on top and close the ends so that it forms a bite size ball (like making for aloo paratha).
    • Deep fry in oil.
    • Insert a toothpick on one end.
    • Serve hot with the honey chili dip.
    • For the dip, add little oil in a pan and sauté the garlic and chili flakes.
    • Mix it with honey and let it rest for sometime for the flavors to get absorbed by the honey.
    Tried this recipe?Let us know how it was!

  • Money Bag Baked Samosas with Savory Pongal Filling

    Money Bag Baked Samosas with Savory Pongal Filling

    Recipe submitted by Adelina Srinivasan

    Money Bag Baked Samosas

    Money Bag Baked Samosas with Savory Pongal Filling

    For this month’s contest, I had to think hard about creativity and practicality. Pongal, the Tamil Harvest festival falls on the 14th of January, and so does the Eastern Orthodox New Year (I am originally from Moldova). They are fixed dates since the calendar follows the solar calendar.
    Usually, I make separate dishes to celebrate these two holidays in one day, but this year I combined the two traditions into one. Or maybe I combined three traditions into one: North Indian, South Indian and Moldovan!
    The result is a corn flour based pastry for samosa, filled with the savory South Indian Ven pongal. (Corn is a grain that symbolizes prosperity in Moldova and it is thrown around the house as a blessing on New Year's Day).
    Rice filled pastries are popular throughout the world, but the Pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.
    No ratings yet
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    Course samosa
    Cuisine Indian
    Servings 0

    Ingredients
      

    Making the Samosa Pastry

    • 2.5 cups all purpose flour
    • 1 cup yellow corn flour
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • water to knead

    Making the Samosa Filling

    • 1 cup raw rice
    • 1/2 cup yellow split moong bean (dal)
    • 1 tablespoon Salt

    Seasoning Ingredients:

    • 2 tablespoons ghee (clarified butter)
    • 1 tablespoon coarsely ground black pepper
    • 1 teaspoon cumin seeds
    • 1 teaspoon ginger paste
    • 16 cashew nuts
    • Curry leaves- a few

    Instructions
     

    Making the Samosa Pastry

    • Mix the flour, corn flour, oil and salt together.
    • Add water gradually and knead everything into a pliable, but firm dough.
    • Keep aside, covered with a damp towel, for 30 minutes to rest.

    Making the Samosa Filling

    • Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
    • Lightly mash cooked rice and dal with a fork.
    • Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
    • Add the seasoning to the cooked rice and dal and mix well. Let cool.

    Assembling the Samosas:

    • Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
    • Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
    • Place on a greased cookie sheet .
    • Preheat the oven to 350F.
    • Bake the money bag samosas till crisp and golden in color (about 30 minutes)
    • Serve with tamarind chutney or your favorite sauce.
    Tried this recipe?Let us know how it was!

  • Potato Fingers

    Potato Fingers

     

    Recipe submitted by Nibedita Das

    Potato Fingers

    Potato Fingers

    Potato Fingers are deep fried potato sticks that are sure to make a splash at the next party. Its a great vegetarian appetizer for starters and can be a nice snack to munch on during the whole day.
    No ratings yet
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    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup mashed potatoes (microwave 4 medium potatoes for approx. 15 minutes, then peel and mash until smooth. Save the peels for garnishing)
    • 1 cup white poppy seeds (from Indian grocery store)
    • 1 tbs arrowroot flour
    • 1 tbs cooking oil (e.g. sunflower oil)
    • 1 tsp curry powder
    • ½ tsp brown sugar
    • ½ tsp salt
    • ½ tsp red chili powder
    • 1/8 tsp baking soda
    • 3 cups of cooking oil for frying

    Instructions
     

    • In a large mixing bowl, add mashed potatoes, Arrow root flour, curry powder, brown sugar, salt, red chili powder, baking soda, and 1 tbs oil. Combine thoroughly until the mixture becomes dough.
    • On a flat surface, sprinkle some poppy seeds. Take approx. 1 ½ tsp dough and mold it into the shape of a finger (or any shape desired). Gently roll the fingers one at a time over the poppy seeds.
    • In a 10” stir fry pan, heat 3 cups of cooking oil over medium heat. Drop the fingers into the hot oil one at a time (a few seconds apart to give them time to build a crust and avoid sticking together). Deep fry until golden brown.
    • Stack in cups and place them on a tray or plate, which you can garnish with fried potato peels. Serve warm.
    Tried this recipe?Let us know how it was!
  • Spicy Sesame Potatoes

    Spicy Sesame Potatoes

    Recipe submitted by Juhee Chandra

     

    Spicy Sesame Potatoes

    Spicy Sesame Potatoes are a delicious easy to make snack that will have everyone asking for more. A nice light and healthy option even as a salad.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients

    • 500 gms baby potatoes
    • 1 teaspoon red chilli powder
    • 2 teaspoon coriander powder
    • 2 teaspoon jeera powder
    • 2 teaspoon Amchur ( dry mango powder)
    • 2 teaspoon Sesame seed ( white)
    • 2 tablespoon refined cooking oil
    • salt to taste

    Instructions
     

    • Boil the potatoes.You can use regular medium size potatoes also if the baby potatoes are not available.Do not overboil so that they burst their skins and get mishmashy.
    • Peel the skins and allow to cool.If you are not using baby potatoes,please chop the potaotoes uniformly to bite size pieces -approximately 1-1.5 inches cubes.
    • Place all the potatoes in a large flat container like a thali or parant. sprinkle salt,chilli ,coriander,jeera and amchur powder all over the potatoes so that they are uniformly coated all over the potatoes.
    • Now you can transfer them to a bowl and keep in the fridge.I have seen that overnight marination in these dry spices makes the snack even tastier. it also saves time when you are expecting guests as it reduces last minute cooking.
    • When you have to serve-heat the oil.when the oil is thoroughly heated, switch off the gas and add the sesame seed. They will start spluttering immediately.
    • Pour this onto the potatoes,so that now these marinated potatoes are covered thoroughly by the browned sesame seeds.
    • Serve on a flat tray along with toothpicks.
    Tried this recipe?Let us know how it was!
  • Potato Basket Pizza

    Potato Basket Pizza

    Recipe submitted by Sahaana Chandran

    Potato Basket Pizza

    Potato Basket Pizza

    Potato Basket Pizza is a quick bite sized pizza snack that is sure to please kids and adults alike. Try these out for your next party. Its a nice appetizer to have at a gathering as it will keep everyone talking about it for it being a nice vegetarian option.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 15 small potato basket pizza

    Ingredients
      

    For Basket

    • 1 Large Russet Potato
    • 1/4 teaspoon Salt (or as required)
    • 1/4 tsp Pepper
    • 1 Tbsp Oil

    For Filling

    • 2 Tbsp Mushroom – finely chopped
    • 2 Tbsp Tomatoes – finely chopped
    • 2 Tbsp Green pepper – finely chopped
    • 2 Tbsp Baby spinach – finely chopped
    • 2 Tbsp Paneer grated
    • 2 1/2 Tbsp Tomato Ketchup
    • 5 Tbsp Grated Mozzarella cheese

    Instructions
     

    • First mix all the vegetables and paneer in a bowl and keep it separately. You can use any other filling as you wish.
    • Preheat over to 350 degrees F.
    • Peel the potato and grate it. Squeeze out the excess water from the grated potato. Add salt, pepper and oil and mix well.
    • Generously grease a muffin pan (I used 12-cup mini muffin pan) with non-stick spray or oil. Place 1 teaspoon of grated potato mixture in each muffin hole. Spread it out evenly towards the edges so that it looks like a basket.
    • Bake this in oven for 30 minutes at 350 degrees F.
    • After baking add 1/2 teaspoon of tomato ketchup to each basket and spread it well. Then add 2 teaspoons of filling mixture to each basket and on top add 1 teaspoon of grated mozzarella cheese to each basket. Bake this again for 5 minutes.
    Tried this recipe?Let us know how it was!

  • Phalahari Aloobade

    Phalahari Aloobade

    Recipe submitted by Megha Sharma

    Phalahari Aloobade

    Phalahari Aloobade

    Phalahari Aloobade are Potato dumplings dipped in flour batter and deep fried. Fasting season is on these days. What to make during fasting could be a big question.
    Why not be innovative and think something other than traditional items such as sabudana khichdi this time.
    I am sharing this tasty appetizer recipe which will surely win you praise from everyone. Try this and share your experience.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 4 Big Potatoes Boiled
    • 1 Cup Roasted Peanuts Powdered
    • 1 Cup Singhare (Water Chestnut) Flour
    • 1/2 Cup Rajgira (amaranthus) Flour
    • Black Pepper as required
    • Sendha namak (Rock Salt) as required
    • 2-3 Green Chillis
    • Freshly Cut Coriander Leaves

    Instructions
     

    • Take a bowl and mix boiled potatoes, peanut powder, green chilis, coriander leaves, salt and black pepper together
    • Now make round balls of this mixture as shown in the picture
    • Take another bowl and mix the flours and add some water to make a smooth paste, add salt and black pepper as per your taste
    • Heat up oil in a deep frying pan
    • Dip the round balls in the flour mix to coat them and deep fry them till golden brown
    • Serve these hot with yogurt/ curd/ dahi along with green chutney made of sendha namak.
    Tried this recipe?Let us know how it was!

  • Chickpea and Spinach Spread – Hummus

    Chickpea and Spinach Spread – Hummus

    Chickpea and Spinach Spread

    Chickpea and Spinach Spread – Hummus

    Chickpea and spinach spread also known as Hummus. This healthy, vegan, gluten free, high protein, low calorie delicious spread also can be served as dip.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 16 oz

    Ingredients
      

    • 1 15 oz can chickpeas (garbanzo beans, kabule chana,)
    • 2 tablespoons roasted sesame seeds (til)
    • 1 cup spinach leaves all the stems removed
    • 1-1/2 teaspoon salt
    • 2 serrano green chili chopped adjust to taste
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil

    Instructions
     

    • Drain the liquid from can of chickpeas, wash them well and drain the water.
    • In a food processor all the ingredients except oil, blend it to make smooth paste.
    • Add oil and mix it again. Chickpea spread is ready.

    Notes

    Serving Suggestions
    1. Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.
    Tried this recipe?Let us know how it was!

    Spinach Hummus Recipe: Step-by-Step Guide

    Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-free appetizers and summer snacking, complemented by a variety of chutneys and pickles.

    Introduction to Spinach Hummus Recipe


    In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.

    Step 1: Prepare Ingredients


    Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.

    Step 2: Blanch the Spinach


    To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.

    Step 3: Blend Ingredients

    In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.

    Step 4: Adjust Seasoning


    Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.

    Step 5: Serve and Enjoy


    Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.

    Tips for Making Spinach Hummus

    • To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
    • Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
    • For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.

    Variations of Spinach Hummus

    • Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
    • Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
    • Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.

    Benefits of Spinach Hummus

    • Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
    • Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
    • Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.

    FAQs (Frequently Asked Questions)


    Q: Can I use fresh spinach instead of blanching it?


    A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.

    Q: How long does spinach hummus last in the refrigerator?

    A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.

    Q: Can I freeze spinach hummus?

    A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.

    Q: Is spinach hummus gluten-free? 


    A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.

    By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

  • Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

    Samosa Pinwheels

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

    Ingredients
      

    Filling

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

    Dough

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

    Also Need

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

    Instructions
     

    Dough

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

    Filling

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

    Making Pinwheels

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

    Notes

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

    Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel 

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

    Step 1: Prepare the Filling for Samosa Pinwheels 

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

    Step 2: Prepare the Dough for Samosa Pinwheels 

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

    Step 3: Assemble the Samosa Pinwheels 

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

    Step 4: Shape and Bake the Samosa Pinwheels 

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

    Step 5: Serve and Enjoy Your Samosa Pinwheels 

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

    Variations and Tips for Samosa Pinwheels 

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

    FAQs about Samosa Pinwheels 

    • Can I Freeze Samosa Pinwheels?

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

    • Can I Air Fry Samosa Pinwheels? 

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

    • Can I Make Mini Samosa Pinwheels? 

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

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

  • Spicy Corn Patties

    Spicy Corn Patties

    Recipe submitted by Nibedita

    Spicy Corn Patties

    Spicy Corn Patties

    Spicy Corn Patties are an excellent starter for any occasion. In addition to corn, this recipe is made with coconut and potatoes. The bread crumbs provide a light crunch, while the peppers bring the heat.
    No ratings yet
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    Prep Time 1 minute
    Course Appetizer
    Cuisine Indian
    Servings 0 people

    Ingredients
      

    • 2 cups of fresh corn kernels
    • 1 cup of freshly shredded coconut (or unsweetened coconut flakes)
    • 1 medium potato, mashed (microwave for approx. 6 minutes; then mash until smooth)
    • 8 oz box of panko bread crumbs
    • ½ cup fresh thyme (can substitute dry leaves as well)
    • 6 cloves of garlic
    • 3 Thai green chili peppers
    • 2 tbs corn starch
    • 1 tsp salt
    • 2 ½ cups cooking oil
    • 2 cups water

    Instructions
     

    • In a food processor, add corn kernels, shredded coconut, green chili peppers, thyme, garlic, and salt. Mix the ingredients for 2-3 minutes or until semi-smooth texture.
    • In a non-stick stir-fry pan, heat 2 tbs of cooking oil over high heat. Add the above mixture and cook for 3-4 minutes. Then add the mashed potatoes (see above) and combine thoroughly.
    • Take off heat and cool completely. Make approx. 25 bite-sized patties out of the mixture. Set aside in a large platter.
    • In a small saucepan, bring 2 cups of water to boil over high heat. While this is taking place, mix corn starch with 2 tbs of water in a small glass bowl. Add this mixture to the boiling water and cook for a minute to create a starchy liquid. Let this cool completely.
    • On your work surface, make an assembly line as follows: platter with corn patties, starchy liquid in shallow bowl, another shallow bowl with the panko bread crumbs, and a large empty platter. Dip each patty briefly in the starchy liquid and then roll over the bread crumbs to coat the patties. Then place in a new platter. For best results, repeat the process.
    • Allow breaded patties to rest for 15 minutes.
    • In a deep fry pan, heat 2 cups of cooking oil over high heat. Fry 3 or 4 patties at a time until golden brown. Transfer to platter lined with paper towels to soak up excess oil, and then transfer to serving platter.
    Tried this recipe?Let us know how it was!

  • Sweet Corn Vada

    Sweet Corn Vada

    Recipe submitted by Santosh Pandey

    Sweet Corn Vada

    Sweet Corn Vada

    Sweet Corn Vada is exactly what the name says. Its Vada made with sweet corn. It makes for a great snack and can be made into chaat also. Its a nice snack inspired by street food and is a healthier option than the one served by the street vendors served with chutney and its everyone's favorite.
    No ratings yet
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    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 2 Cups Sweet Corn
    • 1 Cup Corn flour
    • 2 tbsp Ginger ,Garlic ,Chilli paste
    • Oil For fry
    • 2 tbsp Chopped Onion
    • 2 tbsp Chopped coriander Leaves
    • Red Chilli Powder To taste
    • Salt To taste
    • Boiled Sweet Corn & Sliced Onion (for garnishing)

    Instructions
     

    • Take Sweet Corn & grind it for few seconds. Do not make it fine, make it coarse.
    • Now add Corn Flour, Ginger-Garlic-Chilli paste, Chopped Onion, Chopped Coriander Leaves, Salt, Red Chilli Powder & mix well. Do not add water.
    • Heat Oil in a pan or Kadhai.
    • Make medium size Vada & deep fry them till they become golden brown.
    • Serve hot with Mint or Tomato Chutney & Onion.

    Notes

    Additional Notes:
    • You can also make chat from Vada.
    • Cut the Vada into small pieces & add Curd, Meethi Chutney, Green
    • Chutney, sprinkle Black Salt, Garam Masala, Chilli Powder.
    • Garnish with Chopped Coriander Leaves, Chopped Onion, Sev and boiled Sweet Corn.
    Tried this recipe?Let us know how it was!

  • Corn and Spinach Pakora

    Corn and Spinach Pakora

    Recipe submitted by Pavithra

    Corn and Spinach Pakoda

    Corn and Spinach Pakoda

    Corn and Spinach Pakoda is a super combination of corn and spinach. Its crunchy and delicious to eat as a starter/snack. You can even adjust the spice according to your taste.
    Instead of green chillies, you can add red chilli powder and can even add on garam masala too. Enjoy this delicious recipe for corn and spinach pakoda.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 5 hours 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cups Corn-3 cobs
    • 1/2 cup Spinach-
    • 1 tsp Ginger garlic paste-
    • 3 or 4 Green Chillies-
    • 1 tsp Jeera / Cumin Seeds-
    • 1/4 cup Powdered Putani / Roasted Gram-
    • 1/4 cup Rice flour (To bind)-
    • Salt- to taste
    • Oil- to deep fry

    Instructions
     

    • In a food processor coarsely grind corn, spinach, cumin seeds, ginger garlic paste and green chillies and transfer to a vessel.
    • Note: Corn and Spinach ooze water when ground, hence grind coarsely.
    • Add the powdered roasted gram, salt and rice flour and give a quick mix.
    • Note: Do not add water. Adjust the quantity of powdered Roasted gram and rice flour based to hold/bind the Pakoda.
    • Make fritters of desired shape and size or irregular shape.
    • Deep fry the fritters until they turn golden brown on both sides.
    • Serve hot with chutneys or ketchup.
    Tried this recipe?Let us know how it was!

  • Double Corn Tortillas

    Double Corn Tortillas

    Recipe submitted by Cecilia

    Double Corn Tortillas

    Double Corn Tortillas

    If you love corn, you will love double corn tortillas as a snack. These tortillas are not only healthy for you, but also delicious appetizers. The great is that you can add additional items for the filling.
    No ratings yet
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    Course Appetizer, snacks
    Cuisine Indian
    Servings 12 Tortillas

    Ingredients
      

    • 1 and 3/4 cups masa harina [corn flour suitable for Mexican tortillas]
    • 1/2 teaspoon sea salt
    • 1 cup & 2 tablespoons hot water
    • 2 tablespoons of sunflower or another neutral oil, for frying

    for Filling

    • 1 large zucchini, thinly sliced
    • 1 large handful of mushrooms [I used shiitake, but could be others], sliced
    • kernels of 2 medium fresh sweet corns
    • goat cheese – as much as you like, at least 1 teaspoon per tortilla
    • Mexican salsa verde
    • 2 large ripe avocados
    • 1 lemon
    • salt and pepper
    • Tabasco
    • olive oil, for sauteing

    Instructions
     

    • For the dough: mix in a medium bowl the water, salt and masa harina, stirring with a wooden spoon until well combined. It should be a firm, dense dough, but not sticky at all. Cover with film and let cool at least 30 minutes.
    • Once the dough has cooled down to room temperature, try cutting it and check if it crumbles and seems too firm. If yes, add 2 additional tablespoons of water, one at a time, and knead to incorporate them in the dough. The consistency should be similar to play-doh, and should not be sticky. Divide into 12 equal parts.
    • Make a ball with each lump, trying to make them roughly the same size, and cover with film, loosely, when you are not working them, so they don't dry out.
    • In the meantime, cut 2 equal pieces of grease proof paper, roughly 20 cm squares. Lay one down on the counter.
    • Heat a heavy pan at medium heat, and paint with some of the neutral oil, to heat up while you roll the tortillas. I usually roll and cook simultaneously, so they don't dry out.
    • Place one of the dough balls in the center of the greaseproof paper on the counter, and cover with the other one. Roll with a rolling pin, rotating 45 degrees each time to make it round. Don't worry if the edges are a bit jagged, that will give it character. You should roll it out until it is only about 2-3 mms thick, which is thin but can still be lifted without breaking up.
    • One at a time, fry them in the pan 90 seconds on each side, until some parts start becoming golden. Slide onto a plate and cover with cloth, paint the pan again with oil and work through all the tortillas. Let them rest a couple of minutes before you fill them out, so they soften and can be folded.
    • For the filling: in a heavy pan [could be the same you used before], drizzle about a teaspoon of olive oil and heat at medium heat. Add the sliced mushrooms with a pinch of salt, saute 30 seconds and add the zucchini and corn kernels. Continue sauteing, stirring every now and then, until the zucchini is tender. Season with salt and pepper to taste, and remove from heat.
    • In a small bowl, mash the peeled and pitted avocados with a few drops of Tabasco, a pinch of salt and the juice of the lemon. Mix well.
    • To assemble the tortillas, slather a thin layer of salsa verde on each tortilla, crumble the goat cheese on top, cover with a tablespoon of the sauteed veggies and finish off with a dollop of the avocado. Fold in half and eat!
    Tried this recipe?Let us know how it was!