Manjula's Kitchen

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!

  • Achari Paneer

    Achari Paneer

    Achari Paneer

    Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
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    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
    • 1 tbsp salt
    • 1/8 tbsp turmeric (haldi)
    • 1/4 cup  yogurt (dahi)
    • 2 tbsp olive oil
    • 4 whole red chilies Sabut lal mirch)
    • Pinch of asafetida (hing)
    • 1/4 tbsp nigella (onion seeds or kalonji)
    • 1 tbsp coriander seeds (dhania)
    • 1/4  tbsp fenugreek seeds (mathi)
    • 1/2  tbsp black pepper
    • 1/2 tbsp fennel seeds (saunf)
    • 1 ½ cup baby spinach leaves (palak)

    Instructions
     

    • Mix paneer, yogurt, turmeric and salt. Set aside.
    • In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
    • Crush the roasted seeds using a mortar or rolling pin.  Set aside.
    • Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
    • Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
    • Add all the dry spices and mix well.
    • Serve warm achari paneer over a bed of spinach leaves.

    Notes

    Tips
    Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.
    Keyword Achari Paneer
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    What is Achari Paneer ?

    Paneer Achari isn’t quite an appetizer or snack, but it can definitely be enjoyed in those settings! It’s a delicious vegetarian dish originating in North India. The star is paneer, a soft Indian cheese, cooked in a creamy, flavorful gravy.

    The “Achari” part comes from the pickling spices used in the recipe, giving it a tangy and slightly spicy kick. It’s often enjoyed with rice or naan, a type of leavened flatbread.

    While the exact origin is unknown, achari paneer tikka recipe is believed to have emerged in North India, particularly in the regions of Punjab and Delhi. Its popularity has spread throughout the country and even internationally, capturing hearts (and taste buds) with its delightful combination of textures and flavors.

    So, while not technically an appetizer, Achari Paneer is a crowd-pleasing dish that’s perfect for sharing with friends and family. Plus, it’s naturally gluten-free thanks to the paneer, making it a great option for those with dietary restrictions.

    How to make Achari Paneer ?

    To make achari paneer masala, first, mix paneer (Indian cheese), yogurt, turmeric, and salt together and set it aside. In a pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes until they darken and release a nice smell. Crush these roasted seeds using a mortar or rolling pin and keep them aside.

    In the same pan, add oil over low-medium heat and roast red chilies until they darken. Remove them from the pan and break each chili into 2-3 pieces. Increase the heat to medium, add asafetida, then pour in the paneer mixture. Stir-fry for 3-4 minutes until most of the moisture evaporates, being careful not to overcook the paneer.

    Now, turn off the heat and add the crushed spices, mixing everything well. The paneer needs to be nicely coated with the yogurt to keep it moist. Serve the warm achari paneer tikka over a bed of spinach leaves for a delicious and flavorful dish. Enjoy!

    Other Paneer Variants

    Diving into Manjula’s Kitchen, a treasure trove of Indian recipes, we can discover a delectable world of paneer dishes! Here are 5 enticing paneer variations that will tantalize your taste buds:

    Butter Paneer: This classic dish features paneer cubes deep-fried to a golden crisp. Manjula’s recipe guides you through creating a rich and creamy tomato gravy infused with aromatic spices like coriander, turmeric, and red chili powder. The addition of whipped yogurt adds a touch of tang, perfectly complementing the melt-in-your-mouth paneer.

    Paneer Tikka Masala: This vibrant dish takes inspiration from the tandoor oven. Here, marinated paneer pieces are pan-fried until slightly browned, then bathed in a luxurious gravy. The gravy boasts a symphony of flavors – the sweetness of tomatoes, the warmth of red chili powder, and a hint of smokiness. A touch of cornstarch lends a delightful silky texture, making it an ideal main course with rice or naan.

    Paneer Methi (Methi Malai Paneer): This comfort food features paneer simmered in a creamy and flavorful fenugreek sauce. Manjula’s recipe uses dried fenugreek leaves (kasoori methi) to impart a unique, slightly bitter taste that beautifully complements the creamy cashew and tomato base. The addition of milk further enhances the smooth texture, making it a perfect dip for roti or a comforting side dish.

    Paneer Tomato Curry: This vibrant curry showcases the beauty of simplicity. Fresh tomatoes are blended into a smooth puree, then cooked with aromatic spices like cumin and coriander. Chunks of paneer are added to the gravy, allowing them to soak up all the delicious flavors. Bell peppers add a touch of sweetness and crunch, making this a wholesome and satisfying meal.

    Palak Paneer: This vibrant green curry is a nutritional powerhouse. Fresh spinach forms the base of the gravy, providing a rich source of iron and vitamins. Manjula’s recipe guides you through incorporating spices like ginger, garlic, and garam masala, creating a flavorful and aromatic sauce. Paneer cubes nestled in this emerald green gravy make for a visually stunning and incredibly delicious dish.

    FAQs Frequently Asked Question for Achari Paneer

    Is Achari Paneer Spicy?

    Achari paneer can range from mild to spicy, depending on the recipe. The “achari masala” itself has a kick, but the level of heat can be adjusted by controlling the amount of red chili powder used.

    What Does Achari Paneer Taste Like?

    The dominant flavors are tangy and savory, thanks to the pickling spices. You’ll also experience hints of spice, creaminess (often from yogurt or cashews), and the mild flavor of paneer itself.

    Is Achari Paneer Vegetarian?

    Yes, achari paneer is traditionally a vegetarian dish. Paneer is made from milk and the masala typically uses vegetarian ingredients.

    Is Achari Paneer Vegan?

    Not always. Some recipes incorporate yogurt or cream in the gravy. You can find vegan versions that use plant-based yogurt alternatives or coconut milk for creaminess.

  • Baklava Rolls

    Baklava Rolls

    Baklava Rolls

    Baklava Rolls

    Baklava is a Middle Eastern specialty dessert. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom. Its a nice sugary snack that is popular among many people for its consistency, texture, taste and flavor.
    3.43 from 7 votes
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    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Dessert
    Cuisine Fusion
    Servings 8 people

    Ingredients
      

    • 6 sheets phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
    • 1/2 cup clarified butter
    • 1/2 cup ground almond
    • 1/2 cup ground walnuts
    • 1/4 cup coconut powder
    • 1/2 tsp cardamom powder
    • 1/3 cup sugar

    For Syrup and Garnishing

    • 3/4 cup sugar
    • 1/2 cup water
    • 1 tsp lemon juice
    • 1 tbsp pistachios sliced

    For baking I am using 8×8 baking pan.

    Instructions
     

    For Filling

    • Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.

    Making the Pastry

    • Preheat the oven 350 degree F.
    • Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet. You will be working with the short side.
    • Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part. Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
    • Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray. Repeat the process until you finish rolling all six sheets.
    • The pieces should fit snugly, but not squashed. With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces. Lightly brush the butter over each piece.
    • Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

    Making Syrup and Finishing

    • Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
    • Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava. Allow the baklava to cool before serving. Enjoy!

    Notes

    Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom.
    Baklava is made using phyllo dough; it is available in frozen section in supermarkets.
    Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
    You will also enjoy Mango panna cotta, Mango Mousse
    Keyword Delicacy, Gift Box, Middle Eastern Cuisine
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  • Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    Corn Bruschetta

    This is a quick and easy delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 1/2 cup corn kernels
    • 2 cup milk
    • 1 tbsp all purpose flour (maida or plain flour)
    • 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp black pepper
    • 1 tbsp salt
    • 1 tbsp lemon juice
    • 2 tbsp shredded parmesan cheese or Italian mix cheese
    • 1 seeded and minced green chili
    • Some fresh cilantro leaves
    • Bread of your choice (I like French or sourdough bread)

    Instructions
     

    • In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
    • Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
    • Stir and reduce the heat to medium. This should take 2 to 3 minutes.
    • Next stir the cheese and close the heat.
    • Corn should be in the consistency of a spread not very dry.
    • Serve over toasted bread and garnish with minced green chili and cilantro.

    Notes

    Serving Suggestion
    Serve the creamed corn as a side dish.
    Tried this recipe?Let us know how it was!

  • Spinach Triangles Cheese Crackers

    Spinach Triangles Cheese Crackers

    Spinach Triangles Cheese Crackers

    Spinach crackers are crisp appetizer flavored with cheese and mildly spiced makes tasty snack.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup all purpose flour (maida, plain flour)
    • ½ cup semolina (fine sooji)
    • ½ tbsp salt
    • ¼ tbsp baking soda
    • 3 tbsp butter
    • ½ tbsp cumin seeds
    • ½ tbsp chili flakes
    • ½ cup grated parmesan cheese
    • ¾ cup spinach puree
    • Oil to fry

    Instructions
     

    • Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
    • Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.
    • Add the spinach puree and make firm dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
    • Divide the dough in 16 equal parts and make them into balls.
    • Roll the dough about into a 5-inch circle.
    • Slice the each roll dough in 4 pieces in triangle shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ 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 chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.
    • After chips come to room temperature they should become crisp.

    Notes

    Tips
    1. Spinach chips can be stored for weeks in airtight containers.
    2. If the chips are cooked on high heat, they will be soft.
    Keyword Spinach Triangles Cheese Crackers
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  • Muthia

    Muthia

    Muthia (Steamed Dumpling)

    Muthia (Steamed Dumpling)

    Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. They make a tasty appetizer or snack.
    Serves 4.
    3.67 from 3 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Muthia

    • ½ tsp sugar
    • ⅛ tsp citric acid
    • 4 cup cabbage very fine shredded
    • 1 cup gram flour basen (available in Indian grocery stores)
    • 2 Tbsp whole wheat flour
    • 2 Tbsp chopped fenugreek leaves can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
    • 2 chopped green chili adjust to taste
    • 1 tsp cumin seed jeera
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 2 Tbsp oil

    For Seasoning and Garnish

    • 2 Tbsp oil
    • ½ tsp mustard seeds
    • 1 Tbsp sesame seeds til
    • 4 whole red chili
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
    • Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
    • Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
    • Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.

    Making Seasoning

    • Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
    • Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
    • Serve them hot or at room temperature.

    Notes

    Additional Notes
    • Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
    • Muthias can be refrigerated for 3 to 4 days.
    • Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
    Variation
    You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
    Serving suggestions
    • Muthias are great with cilantro chutney.
    • Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
    Keyword Cabbage, Cabbage Dumpling, Healthy, Muthia, Muthiya, Steamed, Vegan
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  • Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.
    Recipe will serves 4.
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    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • ¼ cup fine sooji semolina flour
    • 2 Tbsp oil
    • ½ cup water use water as a guide line

    For Syrup

    • ¾ cup sugar
    • ½ cup water
    • ½ tsp coarsely grounded cardamom
    • 3 Tbsp coconut powder

    Instructions
     

    • Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide dough in two equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about 1 inch square. 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 ½ inch of oil. To check if the oil is ready, just 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 shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
    • Let the shakkar paras comes to the room temperature and they should be crisp.

    Making Sugar Syrup

    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
    • When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
    • Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
    • Add coconut powder and cardamom to the syrup mix it well.
    • Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
    • Take them out on a greased tray, making sure that paras are not clumped together.
    • Allow them to cool.
    • Shakkar paras can be stored for several weeks in airtight container.
    Keyword Coconut, Meeta, Meetha, Shakkar Para, Sweet Para, Vegan
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  • Potato Paneer Tots

    Potato Paneer Tots

     

    Potato Paneer Tots

    Potato Paneer Tots

    Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack. 
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes
    • 1 cup crumbled paneer
    • 1 tsp salt
    • 1 jalapeno pepper finely chopped
    • 1/4 tsp black pepper

    For Batter

    • 3 tbsp all purpose flour maida, plain flour
    • 5 tbsp water use as needed

    Need oil To Fry

    Instructions
     

    • Mix flour and water together and make a thin, smooth batter and keep aside.
    • Peel the skin off the potatoes and shred them in a grater or food processor.
    • In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
    • Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
    • Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
    • Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
    • Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
    • Remove them with a slotted spoon and drain on a paper towel.
    • Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
    Keyword Appetizer, Party Food, Tea Time Snack
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  • Namak Paare

    Namak Paare

    Namak Paare

    Namak paare

    Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup All purpose flour plain flour or maida
    • ½ cup whole wheat flour
    • 2 Tbsp Sooji fine semolina flour
    • ¾ tsp Salt
    • ¼ tsp Carom seeds ajwain
    • 2 Tbsp oil
    • ⅓ cup water adjust as needed
    • Oil to fry

    Instructions
     

    • Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
    • 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 in two equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 2 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 ½ 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 namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
    • After namak paras come to room temperature they should become crisp.

    Notes

    • Namak paras can be stored for one month in airtight containers.
    • If the Namak paras are cooked on high heat, they will be soft.
    Keyword carom seed, mango, Namak Para, Pickle, Vegan
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  • Nan Khatai

    Nan Khatai

    Nan Khatai

    Nan khatai

    Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.
    4.25 from 4 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/3 cup all purpose flour plain flour or maida
    • 1/3 cup fine sooji samolina
    • 1/8 tsp baking soda
    • 1/4 tsp cardamom coarsely ground ilaichi
    • 1/2 cup unsalted butter
    • 2/3 cup sugar
    • 1 tbsp almond sliced
    • 1 tbsp pistachio sliced

    Instructions
     

    • Pre heat the oven to 375 degree.
    • In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
    • Let the butter come to the room temperature (butter should be soft not melted)
    • Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
    • Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. 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 3/4″ in thickness.
    • With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
    • Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
    • After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

    Notes

    Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
    Serve them with hot cup of chai.
    Enjoy!
    Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
    3 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 medium russet potatoes
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/2 tsp dry mint
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1/8 tsp citric acid tatre

    Oil to fry

    Instructions
     

    • Peel the potatoes wash and cut into French fries.
    • Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
    • Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
    • Heat the oil in frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
    • Fry the fries till they become gold in color all around, turn the fries a few times while frying.
    • Remove fries from oil and place on paper towel.  Serve hot and enjoy!

    Notes

    Variations
    Replace dry mint with dry fenugreek leaves.
    Feel free to experiment.
    Tips
    You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
    Keyword Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How to make Masala French Fries

    Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusion of flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!

    Tips for Making Perfect Masala French Fries:

    Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking.
    Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying.
    Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy.
    Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance.
    Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.

    Suggestions for Serving Masala French Fries:

    Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor.
    Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal.
    Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.

    Benefits of Enjoying Masala French Fries:

    Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy.
    Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile.
    Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.

    Variations of Masala French Fries:

    Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.

    Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.

    Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.

    Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.

    FAQs (Frequently Asked Questions) about Masala French Fries:

    Q: Can I bake Masala French Fries instead of frying them?

    A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.

    Q: Can I make Masala French Fries ahead of time?

    A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.

    Q: What are some creative ways to use leftover Masala French Fries?

    A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.

    In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!

  • Chole Tikki

    Chole Tikki

    Chola Tikki

    Chola Tikki, Chickpeas Crispy Patties

    Chola Tikki (chickpeas patties) is a spicy and yummy indian snack. Tikki is a nice chat recipes. Just the smell of Tikki can make you hungry.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup chickpeas boiled garbanzo kable chana
    • 3 medium potatoes
    • 1 tbsp ginger shredded
    • 1 tbsp cilantro chopped
    • 2 green chilies chopped, adjust to taste
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 tsp lemon juice
    • oil to shallow fry

    For Serving

    Instructions
     

    • Boil potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off and mash the potatoes.
    • Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas. Mash the chickpeas coarsely.
    • Mix all the ingredients together; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal portions. Make them into the shape of patties keeping them about a half inch thick.
    • Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
    • Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
    • You may have to adjust the heat while cooking as needed.

    Notes

    Serving suggestions:
    Serve Tikki hot. Drizzle some
    , tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
    Tips
    Substitute the boiled chickpeas with can chickpeas.
    Also if mixture is too moist Tikki will break.
    Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .
    Tried this recipe?Let us know how it was!

    Savor the Flavor of Chola Tikki

    Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.

    The Essence of Chola Tikki

    The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.

    Origin and Popularity

    Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).

    Why You’ll Love This Recipe

    • Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
    • Nutritious: Packed with protein and fiber from chickpeas.
    • Easy to Make: Simple ingredients and easy preparation.
    • Versatile: Can be served as a snack, appetizer, or part of a larger meal.

    Other Variations of Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

    1. Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe: 
    2. Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe: 
    3. Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe: 
    4. Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe: 
    5. Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.

    Serving Suggestions

    Chola tikki can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
    • With Salad: Pair with a fresh salad for a healthy meal.

    Tips and Tricks

    To perfect your chola tikki recipe, consider these helpful tips:

    • Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
    • Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
    • Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
    • Season Well: Adjust the spices to your taste preference for the best flavor.

    FAQs

    Can I Bake the Tikkis Instead of Frying? 

    Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Does Chola Tikki Last? 

    Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

    Is Chola Tikki Gluten-Free? 

    To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.

    Can I Add Vegetables to the Mixture? 

    Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.

    What Can I Serve with Chola Tikki? 

    Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.

  • Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets

    Vegetable Cutlets- Mixed Vegetable Cutlets

    Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes boiled peeled and mashed
    • 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
    • 2 tbsp chopped cilantro hara dhania
    • 2 finely chopped green chilies
    • 1 tsp chopped ginger
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 3 tbsp all-purpose flour plain flour. maida
    • 1 cup bread crumbs

    oil to fry

    Instructions
     

    • Steam the chopped mixed vegetables. Squeeze the vegetables to take the excess water out and Pat dry.
    • Mix all the ingredients to mashed potatoes, mixed vegetables, cilantro, green chilies, ginger, salt, and mango powder.
    • Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
    • With oiled hands, divide the mixture into 10 equal parts. Shape into flat round patties about 1/2 inch thick.
    • Dip each patty in the flour batter and roll the patty in breadcrumbs and set aside.
    • Heat the oil on medium high heat in a frying pan. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
    • Fry a few cutlets at a time until they are golden-brown on both sides. Repeat this until all the cutlets are done. Serve hot.

    Notes

    Tips:
    If the oil is not hot enough, the patties will break.
    If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
    You can always change the shape of the cutlets to your desired shape.
    Make them day before and heat them in oven at 350 degree F before serving, or heat them over skillet.
    Serving suggestions:
    Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
    Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, and chutney.
    Tried this recipe?Let us know how it was!

    Recipe for Vegetable Cutlets – Manjula’s Kitchen

    Experience the culinary journey of crafting these delectable vegetable cutlets with our comprehensive recipe. This versatile recipe allows you to showcase a fusion of flavors and textures, making it an excellent choice for anyone seeking a delightful snack or appetizer.

    Start by carefully selecting a combination of vibrant vegetables like green peas, carrots, green beans, and corn. Steam these vegetables to perfection, and then take a moment to remove any excess water, ensuring your cutlets have the perfect consistency. The meticulous process of patting the vegetables dry sets the stage for a flawless mixture that seamlessly blends with the other ingredients.

    The vegetarian cutlet recipe’s essence lies in the harmonious combination of steamed vegetables, mashed potatoes, cilantro, green chilies, ginger, salt, and a touch of mango powder. This blend of flavors creates a filling that will delight your taste buds with each bite of the cutlet.

    To bind the ingredients, make a simple batter using All-Purpose flour and water. This addition not only acts as a cohesive element but also adds a pleasant crispiness to the cutlets when fried in hot oil.

    Divide the mixture into 10 equal portions, then shape them into flat, round patties about 1/2 inch thick using oiled hands. Increase the crispiness by dipping each vegetable cutlet into the flour batter before generously coating them with breadcrumbs, resulting in a crunchy exterior that complements the tender, flavorful interior.

    Heat oil in a frying pan over medium-high heat to a depth of at least 1 inch. Test the oil’s readiness by dropping a bit of batter – it should sizzle and rise immediately. Fry the cutlets in batches until they achieve a beautiful golden-brown color on both sides. This frying technique seals in the flavors, producing vegetarian cutlets that are not only visually appealing but also incredibly delicious.

    Whether served as an appetizer at gatherings or as a quick snack, these vegetable cutlets from our recipe are sure to please a crowd. Their harmonious blend of vegetables, spices, and textures showcases the versatility of vegetarian cuisine, making them a delightful addition to your culinary repertoire.

    Notes: 

    In crafting the perfect veg cutlet with this veg cutlet recipe, attention to detail is crucial. Ensure that the oil is adequately heated, as insufficient heat may cause the patties to break during frying. To counter any excess moisture in the vegetable/potato mixture, consider incorporating additional breadcrumbs, enhancing both texture and absorbency.

    Flexibility is a key feature of this vegetable cutlet recipe. You have the freedom to mold the cutlets into your preferred shape, allowing for a personalized touch to these vegetarian cutlets.

    For added convenience, these veg cutlets can be prepared a day in advance. Simply heat them in the oven at 350 degrees Fahrenheit before serving, or warm them on a skillet for a quick and satisfying meal.

    When it comes to serving, elevate the experience by pairing these vegetable cutlets with delightful chutneys. Cilantro chutney or tamarind chutney are excellent choices, enhancing the flavors of the veg cutlets. For a heartier option, transform them into veggie burgers by adding cheese, lettuce, tomatoes, and a dollop of chutney. This versatile veg cutlet recipe provides endless possibilities, making it an ideal choice for those seeking a flavorful and customizable vegetarian treat.

    You might also like: Chakli, Rava Uttapam, Matar Chaat, Masala Mathri

  • Mathri

    Mathri

    Mathri

    Mathri (Salted Crackers)

    Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles. Makes 40 to 50 mathri.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine Indian
    Servings 0 Mathri

    Ingredients
      

    • 2 cup All Purpose flour plain flour or maida
    • ½ cup sooji semolina flour
    • 1 tsp salt
    • 1/2 tsp ajwain
    • 4 Tbsp oil
    • ¾ cup lukewarm water use as needed
    • Oil to fry

    Instructions
     

    • Mix all the ingredients except the water.
    • Add the water little at a time, kneading into a firm dough.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide the dough into about 40 equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
    • Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have atleast 1 1/2 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.
    • Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil.
    • Fry the mathris until both sides are a light golden-brown.

    Notes

    • Mathris can be stored for a couple of months in airtight containers.
    • If the mathris are cooked on high heat, they will be soft.
    Keyword Biscuits, Crackers, Flour, Maida, Mathri, Matri, Matthi, pickles, Salted, Sooji, Spicy, Vegan
    Tried this recipe?Let us know how it was!
  • Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
    4.16 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Appetizer
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all purpose flour maida, plain flour
    • ¼ tsp salt
    • 2 Tbsp oil canola, or vegetable
    • ¼ cup cold water more or less as needed

    Filling

    • ¼ cup washed moong dal, yellow
    • 1 tsp fennel seeds coarsely ground saunf
    • 1 tsp red chilly flakes
    • ¼ tsp ginger powder saunth
    • ½ tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt
    • 2 Tbsp water

    Instructions
     

    Making Dough

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

    Filling

    • Grind the moong dal dry, almost to a powder.
    • Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

    Making Kachories

    • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    • Kachories can be stored for at least a week in an airtight container

    Notes

    Additional Tips
    Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
    Variation
    Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
    Serving suggestions:
    Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
    Tried this recipe?Let us know how it was!

    Khasta Kachori Recipe: How to make Khasta Kachori

    Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

    Khasta Kachori Recipe: 

    Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

    Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

    Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

    Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

    Variations of Kachori:

    1. Mattar Ke 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 meal.
    2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
    4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.

    Tips for Making Perfect Khasta Kachori

    Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

    Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

    Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

    Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

    FAQs about Khasta Kachori:

    Can I make Khasta Kachori ahead of time? 

    While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

    Can I bake Khasta Kachori instead of frying? 

    While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

    What are the best accompaniments for Khasta Kachori? 

    Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

    Is Khasta Kachori suitable for vegetarians? 

    Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

    Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

  • Sweet Potato Chaat

    Sweet Potato Chaat

    A plate of Sweet Potato Chaat garnished with pomegranate seeds and fresh coriander

    Sweet Potato Chaat, Shakarkandi

    I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat!
    This recipe is also vegan.
    This recipe will serve 6.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Equipment

    Cuisinart TOA-60 Convection Toaster Oven Airfryer
    Reynolds Kitchens Pop-Up Parchment Paper Sheets

    Ingredients
      

    • 1 large sweet potato sliced in thick rounds

    For Batter

    • 1 ½ Tbsp all purpose flour plain flour, maida
    • 1 ½ Tbsp corn starch corn flour or arrowroot powder
    • ½ tsp salt
    • ¼ tsp black pepper
    • ⅓ cup water approx
    • Oil spray

    For Breadcrumbs

    • ½ cup bread crumb plain unflavored
    • ½ salt
    • ¼ black pepper

    For Garnishing

    For Garnishing (optional)

    • lemon juice sprinkle over chaat
    • chaat masala powder
    • green chili finely chopped
    • ginger finely chopped

    Instructions
     

    • Use a large, sweet potato. Wash and peel and slice them in rounds of about ¼ inch thick. Keep aside.
    • In a bowl take breadcrumbs, add ½ tsp salt and ¼ tsp black pepper, and mix it all well.
    • In another bowl mix all-purpose flour, corn starch, ½ tsp salt, and ¼ tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/3 cup of water.
    • I am using parchment paper over air fryer baking tray oil the parchment paper.
    • Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices.
    • Spray the slices with oil.
    • Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer.
    • The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney.

    Notes

    Serving Suggestions
    Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website.
    Tried this recipe?Let us know how it was!