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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!

  • Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli (Semolina Dumpling)

    Rava Idli, Steam Dumplings

    Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the batter

    • 1 cup coarse sooji semolina
    • 1 tsp salt
    • 1 green chili finely choppes
    • 1 tsp ginger finely grated
    • 1 tbsp cilantro finely chopped hara dhania
    • 1/4 cup cabbage finely chopped
    • 1/2 cup yogurt dahi, curd
    • 1 cup water, use as needed
    • 1 tsp ENO fruit salt

    Seasoning

    • 1 tbsp oil
    • 1/4 tsp mustard seeds rai
    • 1/4 tsp cumin seeds jeera
    • 2 2 green chilies sliced lengthwise and cut in half.

    Utensils for Steaming Idlis

    Idli stand – this has three to four plates stacked over each other.

    Covered pot, large enough to hold the idli stand.

    Alternatively, an egg poacher can work just as well,

    Instructions
     

    • Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
    • Lightly grease Idli plates with oil.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
    • Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
    • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

    For The Seasoning

    • Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
      Pour the seasoning over the Idlis on the serving plate.

    Notes

    Tips
    You can replace the cabbage with shredded carrots.
    This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
    Serving Suggestions
    Serve seasoned Idlis with coconut or cilantro chutney.
    Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
    Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
    Tried this recipe?Let us know how it was!

    Introduction to Rava Idli Recipe

    Rava Idli is a popular South Indian dish known for its simplicity and delicious taste. Rava Idli is a fantastic option for a quick & easy appetizer or snack, and it also makes for a convenient lunch box suggestion. Rava idli recipe is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from idli rava, a type of semolina, this dish is easy to prepare and requires minimal ingredients. 

    Idli rava is coarser in texture compared to regular semolina, giving the idlis a unique taste and texture. In this rava idli recipe, we will explore the process of making rava idli and various tips, variations, and benefits associated with it.

    Making Rava Idli: Step-by-Step Guide

    Preparation of Batter

    • To begin rava idli preparation, start by heating a tablespoon of oil in a pan. Add mustard seeds and allow them to splutter. Then, add finely chopped green chilies, grated ginger, and curry leaves for added flavor. Sauté for a few minutes until the raw aroma disappears. Incorporating these spices enhances the taste of rava idli.

    Roasting Idli Rava

    • Next, add idli rava to the pan and roast it for a few minutes until it turns aromatic and light golden brown. Roasting the idli rava adds a nutty flavor to the dish and ensures that the idlis are soft and fluffy.

    Preparing the Batter

    • Transfer the roasted idli rava to a mixing bowl and let it cool slightly. Then, add yogurt and water to the roasted rava and mix well to form a thick batter. Allow the batter to rest for 10-15 minutes to allow the idli rava to absorb the moisture. This step is crucial for achieving the perfect texture in rava idli.

    Seasoning the Batter

    • Meanwhile, prepare the seasoning by heating oil in a small pan. Add mustard seeds, urad dal, and cashew nuts, and fry until the dal turns golden brown and the nuts are lightly roasted. Pour this seasoning over the rava idli batter and mix well. Seasoning adds a depth of flavor to the rava idli and makes it more aromatic.

    Adding Baking Soda

    • Just before steaming the idlis, add baking soda to the batter and mix gently. Baking soda acts as a leavening agent and helps in making the idlis soft and fluffy. However, it’s important not to overmix the batter at this stage to ensure that the idlis remain airy and light.

    Steaming the Idlis

    • Grease the idli molds with oil and pour the batter into each mold. Place the molds in a steamer and steam the idlis for 10-12 minutes or until they are cooked through. Insert a toothpick into the center of an idli to check for doneness. If it comes out clean, the idlis are ready to be served.

    Tips for Perfect Rava Idlis

    • Use fresh idli rava for the best results. Stale or old rava may result in dense and hard idlis.
    • Adjust the consistency of the batter by adding more water if it’s too thick or yogurt if it’s too thin.
    • For enhanced flavor, you can add grated vegetables like carrots, peas, or capsicum to the batter.
    • Serve rava idli hot with coconut chutney or sambar for a wholesome and satisfying meal.

    Variations of Rava Idli

    • Vegetable Rava Idli: Add finely chopped vegetables like carrots, peas, and bell peppers to the batter for a nutritious twist.
    • Spicy Rava Idli: Increase the quantity of green chilies and add finely chopped coriander leaves for a spicier version of rava idli.
    • Paneer Rava Idli: Grate paneer and mix it into the batter along with some chopped mint leaves for a rich and flavorful variation.
    • Masala Rava Idli: Add a teaspoon of garam masala powder to the batter along with some tomatoes for a masaledar twist.

    Benefits of Rava Idli

    • Nutritious: Rava idli is a good source of carbohydrates, proteins, and essential nutrients, making it a wholesome meal option.
    • Easy to Digest: Since idli rava is made from semolina, it’s easy to digest and is suitable for people of all ages.
    • Quick and Easy: Unlike traditional idlis, which require fermentation, rava idli can be prepared instantly, making it a convenient option for busy days.
    • Versatile: You can customize rava idli with different toppings and seasonings to suit your taste preferences.

    FAQs about Rava Idli

    Can I use regular semolina instead of idli rava?

    • While you can use regular semolina to make idlis, the texture and taste may vary slightly from traditional rava idli. Idli rava is coarser and gives a unique texture to the idlis.

    How long should I steam the idlis?

    • Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Over-steaming may result in dry and rubbery idlis.

    Can I make rava idli without baking soda?

    • Baking soda helps in making the idlis soft and fluffy. However, if you prefer not to use it, you can substitute it with a pinch of fruit salt or eno.

    For more delicious recipes, you can explore other recipes on Manjula’s Kitchen.

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

  • when almond meets cashew

    when almond meets cashew

    Recipe submitted by Bhavya Murthy

    Almond meets Cashew

    when almond meets cashew

    Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes.
    Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy.
    Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    For the almond bakes:

    • 1 cup roasted and ground almonds
    • 1 stick unsalted butter
    • 1 cup powdered sugar
    • 1/2 tbsp vanilla extract
    • 1 cup all purpose flour (or 1 cup quick oats)
    • 1/2 tsp cinnamon powder
    • chopped almonds for garnish

    Dip for the bakes:

    • 2 cups whole milk (or 1 cup whole milk + 1 cup soy milk)
    • 1 cup cashew paste
    • 1/2 tin condensed milk
    • 1/2 tsp cardamom powder

    Instructions
     

    Method

    • In a bowl, beat butter till creamy.
    • Add powdered sugar, vanilla extract and cinnamon powder and mix well till the mixture is creamy.
    • Add the ground almonds and mix well.
    • Add the all purpose flour (or oats) little by little and mix well.
    • Refrigerate the mixture for about 1 hour.
    • Preheat oven to 350F.
    • Form the dough into small balls. Place the balls on an ungreased baking sheet.
    • Bake at 350F for 15-20 mins till the edges turn brown.

    Method

    • Soak about 8-10 cashews in warm milk for about half an hour.
    • Grind the soaked cashews to a smooth paste.
    • In a thick bottomed pan add little water. Add milk to the pan. Bring it to a boil.
    • Now add the cashew paste and cardamom powder. Mix well.
    • Boil this mixture until it reduces to about half of the original quantity.
    • Now slowly add condensed milk while stirring. Bring it to a boil.
    • Add the almond bakes to this mixture.
    • Garnish with almonds.
    • Serve it warm or cold. It tastes heavenly!!
    Tried this recipe?Let us know how it was!

  • Methi Thepla

    Methi Thepla

    Methi Thepla (Fenugreek Paratha)

    Methi Thepla

    Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
    4 from 3 votes
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    Course Bread
    Cuisine Indian
    Servings 6 Methi Thepla

    Ingredients
      

    Ingredients:

    • 1 cup whole wheat flour (atta)
    • 1/4 cup gram flour (basen)
    • 1/8 teaspoon asafetida (hing)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili flakes adjust to taste
    • 1 1/4 teaspoon salt adjust to taste
    • 1/4 cup dry fenugreek leaves (kastoori methi)
    • 2 tablespoons oil
    • 1/4 cup yogurt (dahi)
    • About 3 tablespoons of water as needed
    • Approximately 1/4 cup of oil for cooking

    Instructions
     

    Method

    • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
    • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
    • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
    • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
    • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
    • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
    • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, untill they are all done.

    Notes

    Serving Suggestions
    Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
     
    Variation
    This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
    Tried this recipe?Let us know how it was!

  • Bourbon Biscuits

    Bourbon Biscuits

    Recipe submitted by Nithu Bala

     

    Bourbon Biscuits

    Bourbon Biscuits

    The Bourbon Biscuits recipe is a delightful treat made with simple ingredients like flour, butter, sugar, cocoa, and vanilla essence. While this specific recipe is not vegan or gluten-free, it is a versatile snack that can inspire creative variations for those with dietary preferences. Enjoy these homemade biscuits as a delicious dessert or snack option.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Cup All Purpose Flour 
    • 1/4 Cup Butter
    • 1/2 Cup Sugar
    • 1/2 tsp Instant Coffee Powder (Optional)
    • 1/2 tsp Baking Soda
    • 1/2 tsp Baking Powder
    • 1 tbsp Cocoa
    • 3/4 tsp Vanilla Essence
    • 1 1/2 tsp Honey
    • 3-4 tbsp Milk

    For the Filling :

    • 1/4 cup Butter
    • 1/3 cup Icing Sugar
    • 1 tsp Cocoa
    • 1 tsp Vanilla Essence

    Instructions
     

    Method

    • Sieve all purpose flour, baking soda, baking powder and cocoa together.
    • In a bowl, mix butter, sugar, vanilla essence and honey together.
    • Now, mix the sieved dry ingredients and instant coffee powder with the above butter-sugar mixture. Add milk a little by little to make a soft dough.
    • Spread a plastic sheet. Dust it with a little flour. Now, roll out the prepared dough.
    • Cut the rolled dough in to equal sized rectangles.
    • Sprinkle sugar on the top and prick holes with a fork in 3 places at an equal distance (Optional)
    • Grease a baking tray. Bake the biscuits at 325 F for 15 minutes.
    • Cool for couple of minutes before using the filling.
    • Apply the filling using a spoon on one biscuit and place the another biscuit over it.
    • Store in an air-tight container.
    Tried this recipe?Let us know how it was!

     

  • Vanilla Chocolate Triangles

    Vanilla Chocolate Triangles

    Recipe submitted by Pooja Soni

    Eggless Vanilla Chocolate Triangles

    Vanilla Chocolate Triangles

    The Vanilla Chocolate Triangles recipe on Manjula's Kitchen is a delightful treat that perfectly combines the rich flavors of vanilla and chocolate.
    These triangles are ideal for serving as desserts or enjoying as snacks. The recipe involves creating distinct vanilla and chocolate layers, making it both visually appealing and delicious.
    While it is not inherently vegan or gluten-free, it offers a versatile base for customization to suit various dietary needs.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 Cups All purpose flour (Maida)
    • 1 Cup Unsalted butter
    • 1 Cup Powdered Sugar
    • 1 tsp Vanilla extract
    • 4 tsp Unsweetened cocoa powder

    Instructions
     

    Method

    • Pre-heat the oven to 350 degree F.
    • In a bowl, mix the flour, sugar,salt and Add soft butter to make soft dough
    • Divide the dough into two equal parts.Take one part of dough and add vanilla extract.Mix well.
    • Now take second part of dough and add cocoa powder.Mix well again.
    • Keep both dough in refrigerator for half an hour.
    • After half an hour,Take the both dough and roll out into flat rectangles of 1/4" thickness on a plastic sheet( trim the edges to make them into equal sized rectangles).
    • Now place the chocolate layer on top of the vanilla layer showing just 1/4" of the vanilla layer on top(This will help you get a clean swirl when you roll it)
    • After placing it, gently start rolling the layers until you form a log and press the dough on three sides to get triangle shape. Now cover it again with plastic sheet and refrigerate for half an hour. This will make the dough firm and will be easy to cut.
    • After half an hour remove it from the fridge and cut them into slices of 1/4" thickness.
    • Place the sliced cookies on a baking tray and bake for 10 – 12 mins. Check after ten mins to note if the vanilla part has turned into light golden color.
    • If done, remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

    Notes

    Note:
    1. Try to make different shapes like squares, spiral, semi circle, heart shapes.
    2. To make heart shapes,roll the dough from both sides in direction of center(after step 5) and keep in refrigerator.
    3. I like chocolate cookies so i use cocoa powder but you can also try different Jam(like strawberry, raspberry), dates and figs (finallychopped) instead of using chocolate dough.
    Tried this recipe?Let us know how it was!

  • Chocolate Squares

    Chocolate Squares

    Recipe submitted by Gayathri Raani

    Chocolate Squares

    Chocolate Squares

    My recipe is Chocolate Squares which is inspired by a recipe from the book Baker's Fiesta by Sangeeta Khanna. I saw this recipe a long time ago and decided it would be perfect for this month's contest. I hope you will like it too. Its a nice dessert that also goes along well as a nice sweet snack.
    1 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 250 gm Flour
    • 125 gm Butter
    • 120 gm Sugar (powdered)
    • 1/4 tsp Baking powder
    • 25 ml Curd
    • 2 tbsp Cocoa powder(sieved)
    • 1 tbsp Drinking Chocolate
    • 1/2 tsp Vanilla essence
    • 1/4 tsp Chocolate essence
    • 1/2 Cup Cashew nuts chopped

    Instructions
     

    Method

    • Beat butter and sugar until creamy.
    • Sieve flour and baking powder. In a bowl add the flour, butter mixture, curd and vanilla essence.
    • Knead it into a soft dough.
    • Divide the dough into two. Divide one half into two quarters.
    • On a rolling board keep a butter paper and place the half dough portion and roll it into a square. Keep it aside.
    • Mix cocoa powder, drinking chocolate and chocolate essence to one quarter dough and mix well. If dough is too dry add 1tbs curd to make it soft.
    • On a butter paper roll both vanilla and chocolate dough into squares separately.
    • Cut them into 10 equal strips.
    • On the previously rolled square sprinkle chopped cashew.
    • Then place the 5 chocolate and 5 vanilla strips alternately.
    • Cut the other 10 strips to small squares.
    • Place the squares alternately so that the cookie dough resembles an interlaced pattern.
    • Chill for 10 minutes.
    • Cut to desired shapes.
    • Preheat oven to 200C
    • Bake cookies for 20 minutes.
    • After 20 minutes remove from oven and transfer to wire mesh to cool.
    • Cookies are always very soft when you take them out of oven. Do not panic.
    • They become crispy once cooled. Store in airtight container.
    Tried this recipe?Let us know how it was!

  • Coconut Cookies

    Coconut Cookies

    Recipe submitted by Vidhya Jayadeep

    Coconut Cookies

    Coconut Cookies

    This is one of my mom's cherished recipes, known for being quick and easy to make. My brothers and I used to whip these up when we were in elementary school. If I had to rename them, I'd call them "Quick Cookies" because they truly live up to the name. They take about 3 minutes to prepare and 15 minutes to bake. Another great aspect of this recipe is that it's vegan-friendly, as it's entirely egg-less. These cookies are perfect for anyone looking for a speedy, egg-less treat.
    No ratings yet
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 7/8 Cup (100gm) All purpose flour
    • 1/4 Cup (60gm) Sugar
    • 7 tbsp (100gm) Butter/Margarine
    • 1/2 Cup (50gm) Dry coconut powder
    • 1 tsp Cardamom powder/Vanilla essence

    Instructions
     

    Method

    • Knead all the ingredients together to a smooth and soft dough.
    • Divide the dough into small equal portions( I made 24 cookies using this recipe).
    • Arrange on a baking tray.
    • Bake at 350 F for 15 minutes.
    • Let the cookies cool and then serve.
    Tried this recipe?Let us know how it was!

  • Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada

    Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

    Sabudana Vada is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can satisfy just about anybody, even those on a gluten-free diet. This recipe is completely gluten free.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 3 medium potatoes
    • 1/3 cup tapioca (sabudana)
    • teaspoon salt adjust to taste(namak)
    • 1 teaspoon cumin seeds (jeera)
    • 1 finely chopped green chili adjust to taste
    • Approximately 2 tablespoons finely chopped cilantro (hara dhania)
    • 1 teaspoon lemon juice
    • Oil to fry

    Instructions
     

    Method

    • Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.
    • Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside.
    • Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm.
    • Cool the potatoes, then peel and grate them using a vegetable grater.
    • Mix all the ingredients together. The dough will be a little sticky and soft in consistency.
    • Divide the potato dough into 16 parts.
    • Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
    • Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.
    • Slowly drop the patties into the frying pan.
    • Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook.
    • Remove the vada and place over a paper towel so the excess oil is absorbed.
    • Sabudana vada should be crunchy on the outside and soft inside.
    • Serve them as is or with cilantro or tamarind chutney.

    Notes

    Tip
    The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.
     
    Serving suggestions
    1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.
    2. Vadas taste best when they are served hot.
    3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.
    Tried this recipe?Let us know how it was!

    Making Sabudana Vada: A Traditional Indian Snack

    Sabudana Vada, a popular snack especially during Navaratri and Ganesh Chaturthi celebrations, is a gluten-free and vegan appetizer commonly enjoyed as a delightful treat during festivals like Krishna Janmashtami, offering a crunchy texture and savory flavor to those seeking gluten-free and vegan snack options. Sabudana Vada is a beloved snack in Indian cuisine, especially popular during festivals and fasting periods. 

    Sabudana vada is essentially fried dumplings made from potatoes and tapioca pearls. It’s a delightful blend of flavors and textures, crispy on the outside and soft on the inside. This sabudana vada recipe is not only delicious but also relatively simple to make, requiring just a few basic ingredients commonly found in Indian households. 

    Let’s delve into the process of how to make sabudana vada and explore some tips, variations, benefits, and frequently asked questions regarding this classic snack.

    Tips for Perfect Sabudana Vada

    • Soak Sabudana Properly: The key to making good sabudana vada lies in soaking the tapioca pearls properly. Rinse the sabudana under running water until the water runs clear, then soak them in water for at least 4-5 hours or overnight. They should be soaked enough to be easily mashed between your fingers.
    •  
    • Use Boiled Potatoes: Ensure that the potatoes are boiled properly and mashed well. This helps bind the vada mixture together and prevents them from breaking apart during frying.
    • Adjust Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can add more green chilies for extra heat or increase the amount of lemon juice for a tangier flavor.
    • Fry on Medium Heat: Fry the vadas on medium heat to ensure they cook evenly from inside out and develop a golden-brown crust on the outside.
    • Serve Hot: Sabudana vadas are best enjoyed hot and fresh. Serve them with mint chutney, tamarind chutney, or yogurt for a delightful snack experience.
    •  

    Variations of Sabudana Vada

    • Sabudana Aloo Tikki: Instead of shaping the vada into traditional round patties, you can make them into tikki shapes for a twist. Flatten the mixture into small discs and fry until golden brown on both sides.
    • Sabudana Vada with Peanuts: Add roasted and crushed peanuts to the vada mixture for an extra crunch and nutty flavor.
    • Sweet Sabudana Vada: For a unique variation, add some sugar and grated coconut to the vada mixture to make sweet sabudana vadas. Serve them as a dessert or a sweet snack.
    • Baked Sabudana Vada: If you’re looking for a healthier alternative, you can bake the vadas instead of frying them. Simply brush them with oil and bake in a preheated oven until golden brown and crispy.

    Benefits of Sabudana Vada

    • Rich in Carbohydrates: Sabudana, being made from tapioca pearls, is rich in carbohydrates, providing a quick source of energy.
    • Gluten-Free: Since sabudana is derived from tapioca, it is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
    • Good Source of Protein: Potatoes used in the vada mixture add a decent amount of protein to the snack, making it more satiating.
    • Easy to Digest: Sabudana is easy to digest, which makes it a popular choice during fasting periods when heavier foods are avoided.
    •  

    FAQs about Sabudana Vada

    • Can I make sabudana vada ahead of time?

    • While sabudana vada is best enjoyed fresh, you can prepare the mixture ahead of time and refrigerate it. Fry the vadas just before serving for the best taste and texture.

    • Can I freeze sabudana vada?

    • Yes, you can freeze uncooked sabudana vada. Place them on a tray lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the frying time.

    • What can I serve with sabudana vada?

    • Sabudana vada pairs well with various chutneys such as mint chutney, tamarind chutney, or yogurt. You can also enjoy them with a hot cup of masala chai for a perfect snack time treat.

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe

    Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Steamed Delight

    Steamed Delight

    Recipe submitted by Roshni ramesan

    Steamed Delight

    Steamed Delight

    When I saw that the ingredient was rice for the contest, I remembered one of my childhood favorites (Ila Ada and Kozhukatta). Both have the same dough and the same filling, but that they are in different shapes. Ila ada is made by spreading the dough thinly onto banana leaves and has a sweet filling in the center, while kozhukkatta is just the rice dough shaped like a ball with the same sweet filling stuffed in the center. Both are steamed, hence making both very healthy and light.
    No ratings yet
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    Course snacks
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1 cup Roasted rice flour
    • 1-1.5 cups Water
    • 1/4 tsp Salt
    • 1 tsp Ghee (optional)
    • 1/2 tsp Cardamom
    • 1/2 tsp Jeera (optional)
    • 1.5 cups Grated coconut
    • 1 cup Grated jaggery (can also use sugar instead of jaggery)
    • 8 5"x5" Banana leaves (can also substitute with aluminium foil if you don't have banana leaves)
    • Pressure cooker or steamer

    Instructions
     

    Method

    • Mix together the grated coconut, grated jaggery, cardamom powder, and jeera. Keep aside.
    • Boil the water and add salt and ghee(optional).
    • Add the rice flour and mix well without forming lumps. The mixture should not be too loose…It shoud be able to hold shape in the form of a ball.
    • Divide the mixture into 8 balls and keep aside.

    For Ila Ada:

    • Place each ball in the center of each banana leaf and flatten it out with your fingers to spread as thin as possible. You can wet your finger tips with water to help in spreading. Place the sweet filling in the center and fold the banana leaf over and press the ends along the edges.
    • Now steam them in pressure cooker or steamer – might take 10 to 12 minutess to cook.
    • Enjoy warm.

    For Kozhakatta:

    • Place each ball in the center of your palm and press with the other hand to flatten it. Now fill the flattened dough with the sweet filling of jaggery and mould the dough back into shape by bringing the ends together.
    • Now steam them in pressure cooker or steamer – will take around 15 minutes to cook.
    • Enjoy warm.
    Tried this recipe?Let us know how it was!

  • Bhel Puri Chat (Spicy Crunchy Snack)

    Bhel Puri Chat (Spicy Crunchy Snack)

    Bhel Puri Chat

    Bhel Puri Chat(Spicy Crunchy Snack)

    Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!
    5 from 1 vote
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    Course snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.
    • 1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.
    • 1 cup  papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.
    • 1/2  cup of chopped boiled potatoes
    • 1/2  cup of chopped cucumber
    • 1/2  cup of chopped tomatoes remove the seeds
    • 2 tablespoons chopped cilantro
    • 1/2 teaspoon salt (adjust to taste)
    • 4 tablespoon of hari cilantro chutney
    • 4 tablespoon of tamarind chutney
    • 1 tablespoon minced green pepper optional

    For Garnish

    • 1/4  cup fine sav
    • 2 tablespoons lemon juice

    Instructions
     

    Method

    • In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
    • Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve
    • Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.
    • When ready to serve, combine the dry ingredients and potato mixture.
    • Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.
    • Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy

    Notes

    Tips
    1. Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.
    Tried this recipe?Let us know how it was!

    Introduction to Bhel Puri Chaat Recipe

    Bhel Puri Chaat is a delightful combination of appetizers and snacks, popular as street food, particularly cherished during summer. This vegan dish, rooted in chaat culture, embodies the essence of Indian street food recipes with its refreshing blend of flavors and textures. In this bhel puri chaat recipe, we’ll explore the delightful world of Indian street food with a crunchy, spicy snack that’s bursting with flavor. 

    Bhel puri chaat is a popular dish enjoyed across India, known for its unique blend of textures and tangy taste. Whether you’re craving a savory snack or hosting a gathering, this recipe is sure to impress your taste buds and guests alike.

    Step 1: Gathering Ingredients

    To begin making bhel puri chaat, assemble the following ingredients: puffed rice, sev (thin strands of fried gram flour), tomatoes, boiled potatoes, cilantro, green chilies, tamarind chutney, mint chutney, chaat masala, and salt. These ingredients can be found in most Indian grocery stores or online.

    Step 2: Preparing the Base

    Start by preparing the base of the bhel puri chaat. In a large mixing bowl, combine the puffed rice, tomatoes, boiled potatoes, cilantro, and green chilies. Mix well to ensure all the ingredients are evenly distributed. This step is crucial as it sets the foundation for the flavor profile of the dish.

    Step 3: Adding Crunch with Sev

    Next, add a generous amount of sev to the mixture. Sev not only adds a crunchy texture to the bhel puri chaat but also enhances its visual appeal. Feel free to adjust the amount of sev according to your preference for texture and crunchiness.

    Step 4: Drizzling Chutneys

    Now, it’s time to add the tangy and flavorful chutneys to the bhel puri chaat. Drizzle tamarind chutney and mint chutney over the mixture, ensuring that each bite is infused with the deliciousness of these sauces. The combination of sweet and tangy chutneys elevates the taste of the dish to a whole new level.

    Step 5: Seasoning with Chaat Masala

    Sprinkle chaat masala and salt over the bhel puri chaat to enhance its savory flavor profile. Chaat masala is a blend of spices commonly used in Indian cuisine, adding a unique and aromatic touch to the dish. Be sure to taste the mixture and adjust the seasoning according to your taste preferences.

    Step 6: Mixing Thoroughly

    Using a gentle hand, mix all the ingredients thoroughly, ensuring that the flavors are well incorporated. This step is crucial for achieving a harmonious balance of flavors in the bhel puri chaat. Take your time to mix the ingredients evenly, ensuring that each bite is bursting with flavor.

    Step 7: Serving the Bhel Puri Chaat

    Once the bhel puri chaat is well mixed, transfer it to serving bowls or plates. Garnish with additional cilantro and sev for an extra pop of color and crunch. Serve immediately and enjoy this delightful snack with family and friends.

    Tips for Making the Best Bhel Puri Chaat

    To add an extra kick of heat to the bhel puri chaat, finely chop some green chilies and mix them into the dish.

    For a refreshing twist, squeeze some lemon juice over the bhel puri chaat just before serving to enhance its tanginess.

    Customize the bhel puri chaat according to your taste preferences by adding your favorite toppings such as chopped raw mango, peanuts, or grated carrots.

    Variations of Bhel Puri Chaat

    Aloo Bhel Puri Chaat: Add diced boiled potatoes to the bhel puri chaat mixture for a heartier version of the dish.

    Fruit Bhel Puri Chaat: Incorporate diced fruits such as mangoes, apples, and pomegranate seeds for a sweet and tangy twist on the classic recipe.

    Healthy Bhel Puri Chaat: Substitute puffed rice with roasted murmura (puffed rice) for a healthier alternative without compromising on taste.

    Benefits of Bhel Puri Chaat

    Nutrient-Rich: Bhel puri chaat is packed with essential nutrients from the vegetables and puffed rice, making it a wholesome snack option.

    Quick and Easy: This recipe is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.

    Versatile: Bhel puri chaat can be customized with various toppings and chutneys to suit individual taste preferences, making it a versatile dish for any occasion.

    FAQs about Bhel Puri Chaat

    Q: Can I make bhel puri chaat ahead of time?

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

    Q: Can I adjust the spiciness of the bhel puri chaat?

    A: Yes, feel free to adjust the amount of green chilies or skip them altogether if you prefer a milder version of the dish.

    Q: Can I store leftover bhel puri chaat?

    A: Due to the nature of the ingredients, leftover bhel puri chaat may lose its crunchiness over time. It’s best to consume it immediately after preparation for the best taste and texture.

    For more delicious recipes, check out Manjula’s Kitchen. Explore a wide range of authentic Indian dishes to tantalize your taste buds!

    By following these simple steps and tips, you can easily recreate the magic of bhel puri chaat in your own kitchen. Whether you’re craving a flavorful snack or looking to impress your guests, this recipe is sure to be a hit!

    More Recipes to Explore

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen?

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

  • Mattar Ke Kachori (Spicy Puff Pastry)

    Mattar Ke Kachori (Spicy Puff Pastry)

    Matar Kachori

    Matar Kachori

    Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or Maida
    • 1/4 tsp salt
    • 2 tbsp oil
    • 1/2 cup approx. 1/2 cup chilled water

    Filling

    • 1 cup green peas, I am using frozen peas
    • 1 tsp oil
    • 1 tbsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 tsp red chili powder
    • 1 tsp ginger shredded
    • 1/2 tsp mango powder amchur
    • 1/2 tsp salt

    Instructions
     

    To Make Dough

    • Add the flour, salt, and oil to a bowl and mix it well.
    • Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.

    To Make Filling

    • Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
    • Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
    • While stir frying the peas mash them with spatula.
    • Let the filling cool to room temperature.

    To Make Kachoris

    • Take the dough and lightly knead it. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
    • Let the filled balls sit for 3 to 4 minutes before pressing.
    • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
    • Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
    • Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
    • It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
    • If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serving suggestions
    Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
    Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
    Tried this recipe?Let us know how it was!

  • Crispy Spinach Pakoras

    Crispy Spinach Pakoras

    Crispy Spinach Pakoras

    Crispy Spinach Pakoras

    Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great as an appetizer. One of my favorite ways to serve these pakoras is papdi chaat.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 30 pieces

    Ingredients
      

    For Batter

    • ½ cup gram flour (basen)
    • 1 tablespoon corn starch (arrow root powder)
    • ½ teaspoon salt adjust to taste
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon asafetida (hing)
    • About 3/4 cup water

    Also need

    • About 30 fresh spinach leaves
    • Oil to fry

    Instructions
     

    Method

    • Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
    • Add the water slowly to make a smooth batter (batter should be thin consistency).
    • Heat the oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 ½ inch of oil. 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 spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
    • Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
    • Turn them occasionally. Fry the pakoras until both sides are golden-brown.
    • The crispy, delicious pakoras are now ready to serve.
    • They can be stored for several days in air tight container.

    Notes

    Tips
    If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.
     
    Serving Suggestions
    1. Spinach pakoras can be served as chips with your choice of dipping sauce.
    2. Spinach crisp can also be served as papdi chaat.
    Tried this recipe?Let us know how it was!

    Crispy Spinach Pakoras: A Delectable Indian Snack

    Crispy spinach pakoras are a quintessential Indian snack that tantalize taste buds with their crunchy texture and flavorful profile. Spinach Pakora, a delightful blend of appetizers and snacks, is a gluten-free and vegan treat perfect for winter recipes, offering a crunchy and flavorful indulgence. These bite-sized delights, also known as crispy spinach pakoras, are a favorite among food enthusiasts for their simplicity and robust taste. In this comprehensive guide, we delve into the art of crafting these irresistible treats, exploring the crispy spinach pakoras recipe, step by step.

    Step 1: Gathering Ingredients

    To embark on this culinary adventure, gather the necessary ingredients. Fresh spinach leaves, besan (gram flour), rice flour, ajwain (carom seeds), turmeric powder, chili powder, cumin seeds, asafetida (hing), and salt are the key players in this recipe. These ingredients blend harmoniously to create the signature flavor and texture of crispy spinach pakoras.

    Step 2: Preparing the Batter

    Begin by washing the spinach leaves thoroughly and patting them dry. Chop the spinach finely, ensuring uniformity in size. In a mixing bowl, combine besan, rice flour, ajwain, turmeric powder, chili powder, cumin seeds, asafoetida, and salt. Gradually add water to the dry mixture, whisking continuously until a smooth batter forms. The consistency should be thick enough to coat the spinach leaves evenly.

    Step 3: Coating the Spinach

    Dip each spinach leaf into the prepared batter, ensuring it is well-coated on both sides. Gently shake off any excess batter to achieve a light coating. Repeat this process for the remaining spinach leaves, arranging them on a plate for frying.

    Step 4: Frying to Perfection

    Heat oil in a deep-frying pan over medium-high heat. Once the oil reaches the desired temperature, carefully slide the coated spinach leaves into the hot oil, ensuring they are not overcrowded. Fry the spinach pakoras until they turn golden brown and crisp, flipping them occasionally for even cooking. Once done, transfer them to a plate lined with paper towels to absorb any excess oil.

    Step 5: Serving and Enjoying

    Serve the hot and crispy spinach pakoras with a side of mint chutney or tamarind sauce for an added burst of flavor. These delectable treats are perfect for snacking on rainy days or as appetizers for gatherings. Enjoy the crunchy exterior giving way to the tender spinach inside with every bite.

    Variations:

    Paneer Spinach Pakoras: Add crumbled paneer (Indian cottage cheese) to the batter for a creamy twist.

    Cheese Spinach Pakoras: Stuff the spinach leaves with cheese before coating them with batter for a gooey surprise.

    Benefits:

    Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that promote overall health. Incorporating spinach into pakoras not only enhances the flavor but also adds a dose of goodness to this indulgent snack. Additionally, the use of besan (gram flour) provides a gluten-free alternative, making it suitable for individuals with dietary restrictions.

    FAQs:

    Q: Can I make crispy spinach pakoras ahead of time?

    A: While pakoras are best enjoyed fresh and hot, you can prepare the batter in advance and fry them just before serving to retain their crispiness.

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

    A: Although frying yields the crispiest results, you can try baking spinach pakoras in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or until golden brown.

    Q: Can I freeze leftover pakoras?

    A: While pakoras are best consumed fresh, you can freeze any leftovers in an airtight container. Reheat them in the oven or air fryer for a few minutes until warmed through.

    Explore More Delectable Recipes

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe

    Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Whole Wheat Almond Eggless Cookies

    Whole Wheat Almond Eggless Cookies

    Whole Wheat Almond Cookies

    Whole Wheat Almond Eggless Cookies

    These Whole Wheat Almond Eggless Cookies are perfect gluten free, desserts, kid-friendly snacks, or a delicious treat anytime. Made with wholesome ingredients, they offer a healthier twist on traditional cookies without compromising on taste.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 24 Whole Wheat Almond Eggless Cookies

    Ingredients
      

    Ingredients:

    • 1 cup whole wheat flour
    • 1/2  cup sugar
    • 1/4  teaspoon salt
    • 1/4  cup sliced almonds
    • 1/2  teaspoon green cardamom seed coarsely powder (ilaichi)
    • 1/2  cup unsalted butter (8 tablespoons or 4oz)
    • About 2 tablespoons of milk or as needed

    Instructions
     

    Method

    • Pre heat the oven to 360 degree F.
    • In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
    • Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
    • Divide the dough into about 24 equal parts and make them into balls.
    • Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
    • Place the dough balls on an ungreased cookie sheet about inch a part.
    • Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
    • After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

    Notes

    Variations
    1. Replace the almonds with walnuts or pistachios.
    Tried this recipe?Let us know how it was!

  • Sabudana Khichdi (Spicy Tapioca)

    Sabudana Khichdi (Spicy Tapioca)

     

    Sabudana Khichdi (Spicy Tapioca)

    Sabudana khichdi (Spiced Tapioca)

    Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups tapioca sabudana
    • 1/2 cup broken raw peanuts mungfali
    • 1/2 cup green peas hari matar
    • 2 green chilies sliced long ways
    • 3 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp black mustard rai
    • 1/4 tsp turmeric haldi
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
    • Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
    • Next add the green peas and stir fry until peas are tender.
    • Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
    • Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
    • Add peanuts, lemon juice and cilantro (hara dhania), stir gently. Serve hot.

    Notes

    To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
    If you don’t stir continuously tapioca will stick to each other.
    Keyword Appetizer, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Besan Paare (Spicy Crackers)

    Besan Paare (Spicy Crackers)

    Besan Paare (Spicy crackers)

    Besan Paara

    Besan Paara are crunchy and spicy. Besan Paara makes a great snack. Serve anytime.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • 1 cup besan gram flour
    • 2 tbsp fine sooji samolina
    • 4 tbsp oil
    • 1-1/4 tsp salt
    • 1 tsp red chili flake
    • 1/4 tsp carom seeds ajwain
    • 1/8 tsp asafetida hing
    • 1/2 cup water use as needed
    • oil to fry

    Instructions
     

    • Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.
    • Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide into four equal parts.Take each part of the dough and make a flat ball shape.
    • Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.
    • After Besan Paara come to room temperature they should become crisp.

    Notes

    Suggestions:
    Try replacing carom (ajwain) seed with dry fenugreek leaves.
    you will also like Besan Sev, Atta Ka Ladoo
    Keyword Basen Save, Besan, Kid Friendly, Paare, Snack
    Tried this recipe?Let us know how it was!