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Category: Snacks

Indian Snacks: Flavorful and Irresistible Bites
Indian snacks are known for their diverse flavors, textures, and ingredients. These Indian snacks are perfect for any occasion, whether you’re hosting a party, looking for a healthy option, or simply craving something delicious. Let’s explore some popular Indian snacks recipes that you can easily prepare at home.
Popular Indian Snacks
Samosas
Samosas are classic Indian snacks made with a crispy pastry filled with a spiced potato and pea mixture. These snacks are perfect for parties and gatherings, offering a flavorful bite that everyone loves. Samosas are a staple in Indian snacks for party menus and are known for their satisfying crunch. It’s a famous north indian food recipes
Pakoras
Pakoras are delicious fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. These snacks Indian style are perfect for rainy days or festive occasions. Pakoras are a favorite in easy indian recipes and are loved for their crispy texture.
Bhel Puri
Bhel Puri is a popular street food recipes made with puffed rice, sev, vegetables, and tangy tamarind chutney. This healthy Indian snack is light and refreshing, making it a great option for a quick and tasty bite. Bhel Puri is one of the best indian dishes which is a staple in Indian vegetarian snacks for party menus and is known for its delightful mix of flavors and textures.
Aloo Tikki
Aloo Tikki is a savory potato patty made with mashed potatoes, spices, and herbs, shallow-fried to perfection. This Indian snack is often served with chutneys and yogurt, making it a hit at any gathering. Aloo Tikki is an excellent addition to your collection of Indian snacks recipes. It’s one of the most popular Indian street food recipes. 
Dhokla
Dhokla is a steamed cake made from fermented rice and chickpea batter, known for its light and fluffy texture. This healthy Indian snack is typically garnished with mustard seeds, curry leaves, and grated coconut. Dhokla is perfect for breakfast or as a snack and is a popular choice in easy recipes for snacks.
Enhancing Your Snack Experience
To enhance your snack experience, consider exploring related categories that complement these Indian snacks. Adding Indian desserts like gulab jamun and jalebi can provide a sweet ending to your snack time. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? 

The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including easy Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian snacks recipes? 
A: Some popular Indian snacks recipes include Samosas, Pakoras, Bhel Puri, Aloo Tikki, and Dhokla.
Q: How can I make easy recipes for snacks at home? 
A: To make easy recipes for snacks at home, try dishes like Pakoras and Dhokla. These recipes are simple to prepare and require minimal ingredients.
Q: What are some healthy Indian snacks? 
A: Some healthy Indian snacks include Dhokla and Bhel Puri. These dishes are nutritious and offer a great way to enjoy snacks without excess calories.
Q: Can I prepare Indian snacks for the party in advance? 
A: Yes, many Indian snacks for a party can be prepared in advance. Prepare the components ahead of time and assemble the snacks just before serving to ensure freshness.
Q: What are some traditional Indian recipes to serve with snacks?
A: Some traditional Indian recipes to serve with snacks include Samosas, Pakoras, and Chutneys. These dishes pair perfectly with snacks, adding balance and flavor to the meal.
Conclusion
Indian snacks are a delightful way to enjoy flavorful and versatile bites. Whether you’re looking for easy recipes for snacks or healthy options, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these Indian snacks recipes, and create unforgettable snacks with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

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

  • 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
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    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.

  • 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.
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    Prep Time 1 minute
    Course Appetizer
    Cuisine Indian

    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.
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    Course snacks
    Cuisine Indian

    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.
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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.
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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!

  • Medu Vada

    Medu Vada

    Medu Vada

    Medu Vada

    Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
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    Course Snack
    Cuisine Indian
    Servings 10 Vadas

    Ingredients
      

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

    Instructions
     

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

    Notes

    Notes
    1. If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
    2. If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.
    3. It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
    Tried this recipe?Let us know how it was!

    Medu Vada: A South Indian Delicacy 

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

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

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

    Preparing the Batter 

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

    Shaping the Vadas 

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

    Frying to Perfection 

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

    Serving Suggestions

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

    Tips for Making Perfect Medu Vada 

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

    Variations of Medu Vada 

    While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:

    • Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
    • Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
    • Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
    • Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.

    Benefits of Medu Vada 

    Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:

    • Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
    • Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
    • Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
    • Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
    • Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.

    FAQs about Medu Vada 

    Q: Can I make the batter ahead of time?

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

    Q: Can I freeze the vadas?

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

    Q: Can I bake instead of frying?

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

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

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

    Q: Can I make gluten-free medu vada?

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

    Explore more Indian recipes on Manjula’s Kitchen:

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

  • Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
    5 from 1 vote
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    Course snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 1 cup chana dal (Bengal gram)
    • 1 teaspoon salt
    • 1/2  turmeric (haldi)
    • 1 tablespoon ginger finely chopped
    • 1 green chili chopped
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon  garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Seasoning

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 6-7 curry leaves

    Pakwan (Crisp Puries known as Pakwan):

    • 1 cup all purpose flour (maida/plain flour)
    • 1/4 cup semolina (sooji)
    • 1/4 teaspoon of salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 tablespoon oil
    • Approx. 1/3 cup of water
    • Oil to fry

    Also need tamarind chutney for serving, check the recipe on my website

    Instructions
     

    Cooking Dal:

    • Wash and soak chana dal for at least 2 hours in 3 cups of water.
    • Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
    • As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker.
    • Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

    Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

    Pakwan

    • Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
    • Set the dough aside and let it sit for at least 15 minutes or longer.
    • Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
    • Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
    • Heat the oil in a frying pan over medium heat. The frying pan should have at 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.
    • Fry 2-3 puries at time until both sides are a light golden-brown.
    • Transfer puries over paper towel, it will absorb the extra oil.
    • After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

    Notes

    Serve Pakwan with hot dal with drizzle of tamarind chutney.
    Tried this recipe?Let us know how it was!

  • Mango Puff Puffs

    Mango Puff Puffs

    Recipe submitted by Nibedita

    Mango Puff Puffs

    Mango Puff Puffs

    Mango Puff Puffs is a fun recipe made with fresh pureed mangos and flour. These are a sweet snack that kids will love. It is a nice dessert that can be popped in one by one as it get more and more addictive for its flavorful delight.
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    Cook Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 large ripe mango (peeled, sliced, and pureed)
    • 1 cup of flour
    • 1/3 cup of brown sugar
    • 2 tbs of corn oil
    • 1/2 tsp of baking powder
    • 1/4 tsp salt
    • 1/4 tsp freshly grated nutmeg
    • 2 cups of powdered sugar
    • 4 cups of oil for frying

    Instructions
     

    Method

    • In a large bowl, combine the above ingredients (except powdered sugar and frying oil). Let mixture rest for 20 minutes.
    • In a 10” deep frying pan, heat 4 cups of oil over high heat for several minutes and then reduce to medium heat.
    • Drop teaspoonful of batter into the heated oil. Fry 4 to 5 balls at a time until golden brown. Cook both sides of the puff puffs by turning with a spatula.
    • After frying each batch, transfer to a large paper sack. Add powdered sugar, close sack, and shake gently to coat. Transfer to a platter.
    • Repeat until all batches complete.
    Tried this recipe?Let us know how it was!

  • Mango Paradise

    Mango Paradise

    Recipe submitted by Vaishali Leuva

    Mango Paradise

    Mango Paradise

    Mango Paradise is a delicious layered cake that will delight your party guests. After they've tried this recipe, they will be in a paradise! Mango paradise is a nice sweet snack or dessert that is tasteful and flavorful. A must try recipe for those with a sweet tooth.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    For Cake:

    • 1/2 cup Mango puree or as required
    • 3/4 cup Condensed milk
    • 1/4 cup Yogurt
    • 1/4 cup Oil
    • 1 cup All-purpose flour
    • 1/2 tsp Baking powder
    • 1/4 tsp Baking soda

    For Layer Filling:

    • 1 cup Sugar
    • 1/2 Pear
    • 1/2 Apple
    • 1 ripe Mango
    • 1/4 cup Vinegar
    • 1 tsp. Cinnamon powder
    • 1/2 tsp Nutmeg powder
    • 2 tbsp sultana
    • 1/2 cup roughly crushed cashew & Pistachio

    For MOUSSE:

    • 2 tbsp Feta cheese
    • 1/2 ripe Mango
    • 1 Cardamom or powder
    • 2 tbsp Yogurt
    • 1 tbsp Sugar

    Instructions
     

    For Cake:

    • Pre heat oven at 180 degree C.
    • Mix condensed milk, yogurt and oil whisk it well.
    • Then add all-purpose flour with baking powder and baking soda again whisk and then slowly add mango puree and stir until you get a nice ribbon consistency better.
    • Spread it on greased baking sheet make a thin layer.
    • Bake it for 15 mins.

    For Layer:

    • In a pan add sugar and vinegar brings it to boil.
    • Peel and cut small pieces of apple and pear.
    • Then add pear, apple, nutmeg powder and cinnamon powder, let it cook until pear and apple to be soft then add mango and let it cook until all water evaporate and it gets thick consistency.
    • Then add sultana and dry fruits switch off the stove.
    • Let it cool completely.

    For Mouse:

    • In a mixer jar take feta cheese, cardamom, yogurt, sugar and mango and mix all together.
    • Now assemble, take cake and cut it into medium size rectangles.
    • Place one rectangle cake spread layer filling on it now repeat it one more time.
    • Pore mousse on it and garnish with small mango cubes and enjoy.
    Tried this recipe?Let us know how it was!

  • Chocolate Mango Fudge

    Chocolate Mango Fudge

    Recipe submitted by Megha Sharma

    Chocolate Mango Fudge

    Chocolate Mango Fudge

    Tangy mangoes are very much in season these days and this rice preparation made with this seasonal fruit is worth trying. Chocolate Mango Fudge is exotic, flavorful, very colorful, easy to make and quick to serve. You can amaze your party guests with this recipe. I prepared this recipe today and it turns out pretty good so here I am sharing this recipe with all of you.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 Mango
    • 1/4 Cup Rice
    • 1 Cup Coconut milk
    • 50 gm Chocolates
    • Sugar
    • 8-10 Almonds Chopped

    Instructions
     

    • Cut the chocolates in pieces and melt it over a hot water steam, It will take 5 minutes. After melting mix some chopped almonds in the melted chocolate and keep it aside for cooling.
    • Now bring a frying pan and add rice and coconut milk to it and let it cook over medium heat for 20 minutes. Add 2 tablespoon sugar to it and let it cool.
    • Meanwhile bring a mango peel it and cut it into small cubes.
    • Bring half of the cubes in a grinder and grind it with 2 tablespoon water and 2 teaspoon of sugar. Mix it with rest of the cubes. Pour the mix in a bowl.
    • Bring a bowl, I have used square shaped bowl here to give it square shape which looks pretty cool. Fill it with cooked rice and then a layer of melted chocolate.
    • Let it cool in a refrigerator for 30 minutes or as required.
    • After cooling put it upside down in a plate keeping it's shape intact. Pour the mango mix over it as in the picture.
    • Garnish it with chopped almonds, pistachios, raisins etc. I have used a chocolate to put as a decorating cap which is making it much more beautiful for presentation.

    Notes

    Your Chocolate Mango Fudge is ready to eat, and it smells so good. Chocolate gives it a nice flavor and chopped almonds give the crunchiness. You can adjust the sweetness according to your taste. I hope you try it and love the praise from your guests.
    Tried this recipe?Let us know how it was!

  • Coconut Halwa

    Coconut Halwa

    Recipe submitted by Swetha Sudhakar

    Coconut Halwa

    Coconut Halwa

    This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup freshly grated coconut
    • 1/4 cup cashew nuts
    • 1/4 cup almonds
    • 1/2 cup sugar (3/4 cup, if you prefer more sweet)
    • 1/2 cup water
    • few saffron strands ( soak them for sometime in 5-6 tbsp of warm milk )
    • 4 tbsp ghee
    • halved cashew nuts, almond flakes & raisins for garnishing (optional)

    Instructions
     

    Method

    • 1. Soak the cashew nuts, almonds in hot water so that skin of almonds can be removed &
    • cashew nuts will become softer.
    • 2. Grind the cashew nuts, almonds & grated coconut with little water to a paste.
    • 3. In kadhai add the sugar, water and mix well; continue to stir on a medium slow flame till
    • you arrive at a one thread consistency (if you pour the mixture from a height it should appear
    • unbroken and flow like syrup and not like water droplets).
    • 4. To this mixture add the ground paste , mix well and reduce flame to sim – stirring in
    • between to ensure that the paste does not stick to the bottom of the pan.
    • 5. Add the saffron & the milk . Mix well so that the halwa gets nice saffron colour.
    • 6. Add the ghee and continue to stir till the mixture leaves the sides of the pan
    • 7.Now switch off the flame, add remaining 1 tsp of ghee and stir for about 3-4 minutes. (this
    • makes the halwa softer when it sets)
    Tried this recipe?Let us know how it was!

  • Paneer Baby-corn Bell-pepper Stir Fry

    Paneer Baby-corn Bell-pepper Stir Fry

    Recipe submitted by Pooja Agrawal

    Paneer Baby corn Bell pepper Stir Fry

    Paneer Baby-corn Bell-pepper Stir Fry

    Paneer Baby-corn Bell-pepper stir fry is a quick and easy dish that looks beautiful because of the colorful vegetables. It goes well with both rice and chapati. It can be prepared in a few minutes.
    Kasuri Methi (dried fenugreek leaves) is the main ingredient which has a bitter taste and a characteristic smell.
    Here it is used with cottage cheese/paneer, bell pepper, and baby corn. In this recipe, the soft textures of the corn and paneer is beautifully balanced by the crunchiness of the bell pepper and onion.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 1 cup Paneer cubed
    • 12-15 Baby corn
    • 1 onion medium
    • 1 medium Green capsicum
    • 1 small yellow bell pepper
    • 1 small red bell pepper (optional)
    • 2 tomatoes medium
    • 1/3 cup mushroom sliced (optional)
    • 1 tablespoon oil
    • 2 tablespoon butter
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chili powder adjust to taste
    • 2 teaspoon Jeera Powder (Roasted cumin seed Powder)
    • 1 teaspoon kasuri Methi
    • salt to taste
    • 1 tablespoon chopped cilantro

    Instructions
     

    • Cut the baby corn into one inch sized pieces. Wash, halve and de-seed and dice capsicums and tomatoes into one inch sized pieces. Peel, wash and dice onions into one inch sized pieces.
    • Dip the paneer in hot water for 2-3 minutes. (they become fresh and soft)
    • Heat oil in a heavy bottom pan on high flame, add butter and diced onions, then stir fry it for 2 minutes.
    • Now add capsicums, tomatoes, baby corn, turmeric powder, red chili powder, jeera powder, kasuri methi and salt. Mix well and Sauté it on medium heat till all the vegetables become slightly soft (about 2-3 minutes).
    • Next, add cubed Paneer and mushroom, mix well and stir fry it for 1-2 minutes.
    • Garnish with Cilantro and serve hot immediately.

    Notes

    Additional
    For the crunchiness of this dish, serve immediately or cook it just right before serving.
     
    Father’s Day Note:
    Happy Father’s Day! Today’s recipe is for my Father. My Father is a protective shield for me and protecting me against all the problems of my life. Thank him for being my strong support in my life. I am away from my country since last 4 years. Last year my father paid a visit to me out of his busy schedule only for me. During his 15 days stay I was so excited and prepared a lot of dishes. He loved all of them and Paneer Baby-corn Bell pepper stir fry is one of his favorites and today I am missing him so much!
    Tried this recipe?Let us know how it was!

  • Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob (Bhutta/Makai)

    Grilled Corn off the Cob

    Grilled Corn off the Cob (Bhutta/Makai)

    My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 ears corn, husked and silky thread remove
    • 1 teaspoon oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon finely grated ginger

    Instructions
     

    • Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
    • Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
    • While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
    • When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
    • You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
    Tried this recipe?Let us know how it was!

    Grill Corn off the Cob: A Flavorful Delight 

    Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness. 

    Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.

    To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.

    Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.

    Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.

    As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.

    When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.

    Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.

    As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.

    Tips for Success 

    • Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
    • Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
    • Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.

    Variations to Explore 

    • Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
    • Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
    • Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.

    Benefits of Grilling Corn off the Cob 

    Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.

    FAQs (Frequently Asked Questions) 

    Q: Can I grill corn off the cob ahead of time?

    A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.

    Q: Can I freeze grilled corn off the cob?

    A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.

    Q: Can I grill corn off the cob indoors?

    A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.

    Q: Can I use frozen corn instead of fresh for grilling?

    A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.

    Explore More Recipes 

    Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:

    With these delectable recipes at your fingertips, you’re sure to impress family and friends with your culinary prowess. Happy cooking!

  • Vegetable Frankie – Kathi Roll

    Vegetable Frankie – Kathi Roll

    Vegetable Frankie (Kathi Roll)

    Vegetable Frankie

    Frankies are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go even as a lunchbox option. These are great vegan treat.
    4 from 4 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Roti

    • 3/4 cup all-purpose flour plain flour, maida
    • 1/4 cup whole wheat flour
    • 1/4 tsp salt
    • 1 tbsp oil
    • 1/3 cups water use as needed

    Also Need

    • 1/4 cup flour for rolling
    • 1 tbsp oil for brushing Frankies

    Filling

    • 2 cups cabbage thinly sliced
    • 1 cup carrot shredded
    • 1/2 cup green peas
    • 3/4 cup potatoes mashed
    • 1/2 red bell pepper thinly sliced
    • 1 cup tomato chopped
    • 1 tsp finely shredded ginger
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped
    • 2 tbsp oil
    • 1 tsp cumin seed
    • 1 tsp salt
    • 1/2 tsp garam masala

    Instructions
     

    For Filling

    • Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
    • Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
    • Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
    • Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala. Filling is ready. Set it aside.

    For Roti

    • In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
    • Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers. Cover the dough and let it rest for about 10-15 minutes.
    • Knead the dough again and divide into 6 equal parts. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
    • Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
    • Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
    • Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

    Assembling the Frankie

    • Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
    • Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.

    Notes

    Serve with Cilantro Chutney or Tamarind Chutney 
    Suggestions
    Prepare the roti and filling in advance; prepare the Frankies when ready to serve.
    You can also use thin tortilla instead of roti for this recipe, uncooked tortilla works well.
    Enjoy!
    Tried this recipe?Let us know how it was!

  • Vegan Jello (Gelatin Free Jello)

    Vegan Jello (Gelatin Free Jello)

    Vegan Jello (gelatin free)

    Vegan Jello (Gelatin Free Jello)

    This is a great vegan recipe for Jello! Jello is a simple easy snack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.
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    Course Beverages
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup grape juice
    • 1 cup water
    • 1/4 cup sugar
    • 1/2 teaspoon agar-agar powder (available in Indian and Asian stores)

    Instructions
     

    • Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
    • Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
    • Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
    • Jello is ready to serve.

    Notes

    Notes
    1. Pour the juice in the dish while it is hot as Jello will start getting set as it cools.
    2. I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.
    3. Store bought orange juice did not work well for this recipe, but fresh orange juice works great.
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