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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!

  • Sabudana (Tapicoa) Bhel, Chaat

    Sabudana (Tapicoa) Bhel, Chaat

    A vibrant plate of Sabudana (Tapioca) Bhel Chaat, garnished with crispy toppings and drizzled with tamarind chutney.

    Sabudana (Tapicoa) Bhel, Chaat

    Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Sabudana – Tapioca

    • 1/2 cup sabudana tapioca, use the larger pearls
    • 2 tsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • pinch turmeric haldi
    • 1/2 tsp salt
    • few drops lemon juice

    For Serving

    • 1 cup potato boiled peeled and cut into small cubes
    • 1 Tbsp green chili finely chopped
    • 1/2 tsp salt
    • 1/2 cup peanuts roasted and crushed
    • 2 tsp chaat masala
    • 1/2 cup aloo lacha check existing recipe
    • 1/4 cup tamarind chutney check existing recipe

    Instructions
     

    • Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.
    • 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 oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.
    • Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.
    • Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
    • Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.

    Notes

    Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.  
    Tried this recipe?Let us know how it was!

    Introduction to Sabudana Bhel Chaat

    Sabudana Bhel is a quick & easy, gluten-free, and vegan snack with flavors reminiscent of chaat, perfect for Krishna Janmashtami and Navaratri celebrations, offering a delightful appetizer option. In this recipe, we’ll learn how to make sabudana bhel chaat, a delightful and crunchy snack that’s perfect for any occasion. Sabudana, also known as tapioca pearls, is the star ingredient here, lending its unique texture and taste to create a mouthwatering dish. This sabudana bhel recipe combines the traditional flavors of bhel with the subtle nuttiness of sabudana, resulting in a tantalizing treat that’s sure to please your taste buds. Whether you’re looking for a tasty snack to enjoy with your evening tea or planning a party menu, this crispy sabudana bhel is sure to be a hit.

    Preparing the Sabudana Mixture

    To begin making the sabudana bhel, start by soaking the sabudana pearls in water for a few hours until they turn soft and plump. Once the sabudana pearls have soaked well, drain any excess water and spread them out on a clean kitchen towel to remove any excess moisture. Now, heat oil in a pan and fry the sabudana pearls until they turn crispy and golden brown. This step is crucial for achieving that perfect crunch in your sabudana bhel chaat.

    Adding Crunchy Elements

    Next, it’s time to add some crunchy elements to our sabudana bhel mixture. You can use a variety of ingredients such as roasted peanuts, tomatoes, and crunchy sev. These ingredients not only add texture to the dish but also enhance its flavor profile. Feel free to adjust the quantities according to your preference, but make sure to include a good mix of flavors and textures for the best results.

    Seasoning the Bhel

    Once you’ve assembled all the crunchy elements, it’s time to season your sabudana bhel mixture. You can use a combination of spices such as chaat masala, red chili powder, roasted cumin powder, and black salt to add a burst of flavor to the dish. Additionally, you can squeeze some fresh lemon juice over the mixture to give it a tangy twist. Mix everything together until well combined, ensuring that the sabudana pearls are evenly coated with the seasoning.

    Garnishing and Serving

    Finally, garnish your sabudana bhel chaat with some fresh coriander leaves and a sprinkle of nylon sev for an extra crunch. You can also add some pomegranate arils or grated coconut for a pop of color and flavor. Serve the crispy sabudana bhel immediately in individual serving bowls or plates, garnished with some more sev on top for added crunchiness. Pair it with a cup of hot tea or your favorite chutney for a truly satisfying snacking experience.

    Tips for Perfect Sabudana Bhel

    • Soak the sabudana pearls in water for at least 4-5 hours or overnight to ensure they become soft and plump.
    • Drain the soaked sabudana pearls well and spread them out on a kitchen towel to remove excess moisture before frying.
    • Fry the sabudana pearls in batches to ensure they cook evenly and become crispy.
    • Adjust the seasoning according to your taste preferences. You can make the sabudana bhel spicier by adding more red chili powder or tangier by squeezing extra lemon juice.
    • Garnish the sabudana bhel chaat with fresh ingredients like coriander leaves, pomegranate arils, or grated coconut to enhance its visual appeal and flavor.

    Variations of Sabudana Bhel

    • Fruit Bhel: Add diced fruits such as apples, bananas, and grapes to the sabudana bhel mixture for a refreshing twist.
    • Sprouts Bhel: Incorporate sprouted moong beans or chickpeas into the sabudana bhel for added protein and crunch.
    • Vegetable Bhel: Include finely chopped vegetables like cucumber, carrots, and bell peppers to make the sabudana bhel more nutritious and colorful.
    • Sweet Bhel: For a sweet variation, skip the savory seasonings and instead toss the sabudana pearls with honey, yogurt, and chopped fruits for a delicious dessert option.

    Benefits of Sabudana Bhel

    • Gluten-Free: Sabudana is naturally gluten-free, making this sabudana bhel recipe suitable for individuals with gluten intolerance or celiac disease.
    • Rich in Carbohydrates: Sabudana is a rich source of carbohydrates, providing a quick and sustainable source of energy.
    • Easy to Digest: Sabudana is light on the stomach and easy to digest, making it an ideal ingredient for people with digestive issues or those following a bland diet.
    • Versatile: You can customize the sabudana bhel recipe with your favorite ingredients to suit your taste preferences and dietary requirements.
    • Satisfying Snack: This crispy sabudana bhel is not only delicious but also quite filling, making it a satisfying snack option for any time of the day.

    FAQs about Sabudana Bhel

    Q: Can I make sabudana bhel ahead of time?

    A: While it’s best to serve sabudana bhel chaat immediately after preparing it to enjoy its crispiness, you can prepare the sabudana mixture in advance and assemble the bhel just before serving to prevent it from becoming soggy.

    Q: Can I store leftover sabudana bhel?

    A: It’s not recommended to store leftover sabudana bhel as it tends to lose its crispiness over time. However, if you have any leftover mixture, you can refrigerate it in an airtight container for up to a day and reheat it in the oven before serving.

    Q: Is sabudana bhel suitable for fasting days?

    A: Yes, sabudana bhel is a popular dish consumed during fasting days, especially during festivals like Navratri. Just ensure that you use sendha namak (rock salt) instead of regular salt if you’re making it for fasting purposes.

    Q: Can I make sabudana bhel without frying the sabudana pearls?

    A: While frying the sabudana pearls adds a crispy texture to the sabudana bhel, you can try alternative cooking methods such as roasting or air-frying for a healthier version of the dish.

    Q: Can I serve sabudana bhel as a main dish?

    A: While sabudana bhel chaat is typically served as a snack or appetizer, you can definitely enjoy it as a light meal, especially when paired with some yogurt or a side salad for added nutrition.

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

  • Gur Para (Punjabi Sweet Snack)

    Gur Para (Punjabi Sweet Snack)

    A plate of crispy Gur Para, a traditional Indian sweet snack made with jaggery and flour.

    Gur Para, Punjabi Sweet Snack

    Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour plain flour, maida
    • 2 Tbsp sooji fine samolina
    • 2 Tbsp oil
    • 1/3 cup water, use as needed

    For Syrup

    • 3/4 cup gur jaggery
    • 1 tsp oil
    • 1/4 cup water

    Instructions
     

    Making Para

    • Mix flour, sooji, and oil, and mix it well 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 8-inch circles and thickness of salted crackers.
    • 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 about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.

    Making Sugar Syrup

    • Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.
    • Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
    • Allow them to cool. Gur paras can be stored for several weeks in airtight container.

    Notes

    Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.
    You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save
    Tried this recipe?Let us know how it was!

  • Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelize Makhana Snack

    Caramelized Makhana is the perfect snack for all ages, especially kids. My grandchildren absolutely love this recipe and my youngest even calls it kettle corn. This is not just quick and easy to make, but it is a healthy snack because it is high in protein and has many nutritional values. This recipe is the perfect tea time munchie and will be a hit with everyone who enjoys a sweet and crunchy snack.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 4 cup makhana fox nuts, lotus seeds
    • 3 Tbsp oil
    • 1 tsp salt
    • 6 Tbsp sugar
    • 2 Tbsp almonds sliced

    Instructions
     

    • Use a larger frying pan then you think you need, because it makes it easy to roast otherwise when you are roasting makhana will be dropping all over. Use heavy frying pan.
    • In a frying pan take the makhana and drizzle with the oil, (save 2 teaspoons of oil and set this oil aside we will use later) and sprinkle the salt. Using your fingers mix it well until makhanas are coated well with oil and salt.
    • Open the heat to medium low keep stirring till they are very light gold this should take about 6-8 minutes, try one makhana to make sure they are crispy. As they cool of, they will become crunchier.
    • Remove them from frying pan, you will notice most of the salt will remain in the frying pan, wipe the frying pan, we will use it again.
    • Use the same pan, heat over low medium heat. Put the oil we have saved in the frying pan, and sprinkle all the sugar, wait till you see sugar has start melting, now stir the sugar and keep stirring till the sugar has melted turn off the heat quick otherwise sugar will burn.
    • Add almonds and roasted makhana, keep stirring till all the makhanas are coated with caramelize sugar and almonds. Spread it over non-stick surface and with spatula keep separating or separate with your fingers. Carnalized Makhanas are ready.

    Notes

    Notes: keep them air tight container they will stay good for month or more.
    I make them for holiday season, because they also make good homemade gift.
    Keyword High In Protien, Kid Friendly, Kurmura Makhana
    Tried this recipe?Let us know how it was!

    Roasted Caramelized Makhana Recipe

    Roasted Caramelized Makhana is a delectable snack perfect for winter recipes and festive occasions like Krishna Janmashtami and Navaratri, offering a gluten-free, high-protein option that satisfies both vegan and non-vegan appetizers cravings. Roasted Caramelized Makhana is a delightful treat that combines the earthy crunch of makhana (fox nuts) with the sweet allure of caramel. This Caramel Makhana Recipe transforms simple ingredients into a gourmet snack that’s perfect for any occasion.

    Step 1: Preparing the Makhana

    To begin this Caramel Roasted Makhana Recipe, start by heating a pan over medium heat. Add a tablespoon of ghee, allowing it to melt and warm up. Then, add the makhana to the pan, ensuring they are in a single layer. Roast them gently, stirring occasionally to ensure even cooking. This step helps to enhance the nutty flavor of the makhana and prepare them for the caramel coating.

    Step 2: Making the Caramel

    Now, let’s move on to the star of this Caramel Roasted Makhana Recipe: the caramel. In a separate pan, melt butter over low heat. Once the butter has melted, add in sugar and stir continuously until the sugar dissolves completely. Keep a close eye on the mixture to prevent it from burning. As the sugar melts, it will gradually turn into a golden brown caramel, infusing the butter with its rich flavor.

    Step 3: Coating the Makhana

    Once the caramel reaches a beautiful golden hue, carefully pour it over the roasted makhana. Use a spatula to gently toss the makhana, ensuring that each piece is coated evenly with the caramel. Work quickly but cautiously, as the caramel will begin to harden upon contact with the makhana.

    Step 4: Allowing to Cool

    After coating the makhana with caramel, spread them out on a parchment-lined baking sheet to cool. Allow them to sit undisturbed for at least 10-15 minutes, giving the caramel ample time to set. Once cooled, the makhana will form a delectable caramelized crust, adding an irresistible sweetness to every bite.

    Step 5: Serving and Enjoying 

    Your Caramel Roasted Makhana is now ready to be enjoyed! Serve them as a standalone snack or incorporate them into your favorite dishes for a touch of sweetness and crunch. These caramelized makhana make for a perfect accompaniment to tea or coffee, or simply enjoy them as a guilt-free indulgence anytime you crave a delicious treat.

    Tips for Perfect Caramelized Makhana:

    • Ensure that the makhana are roasted until they are crisp but not browned before adding the caramel. This helps to prevent them from becoming too crunchy or overcooked.
    • Work quickly when coating the makhana with caramel, as it can harden rapidly upon contact with the cooler makhana. Use a spatula to toss them gently and evenly coat each piece.
    • Allow the caramelized makhana to cool completely before serving to ensure that the caramel has fully set and formed a crunchy crust.

    Variations of Caramel Makhana:

    • For a savory twist, you can add a pinch of salt or your favorite spices to the caramel mixture before coating the makhana. This adds depth of flavor and balances out the sweetness of the caramel.
    • Experiment with different coatings such as melted chocolate or flavored syrups for a unique twist on this classic recipe. Drizzle the melted chocolate over the cooled makhana and allow it to set before serving.

    Benefits of Caramel Makhana:

    Makhana, or fox nuts, are not only delicious but also offer a range of health benefits. They are low in calories and fat, making them an ideal snack for those looking to maintain a healthy diet. Makhana are also rich in protein, fiber, and antioxidants, which can help support overall health and well-being. Additionally, they are gluten-free and hypoallergenic, making them suitable for individuals with dietary restrictions or food sensitivities.

    FAQs:

    Q: Can I store caramelized makhana for later use?

    A: Yes, you can store caramelized makhana in an airtight container at room temperature for up to a week. Just make sure they are completely cooled and the caramel has set before storing them.

    Q: Can I use other nuts instead of makhana for this recipe?

    A: Absolutely! While this recipe specifically calls for makhana, you can easily substitute other nuts such as almonds, cashews, or peanuts for a different flavor and texture.

    Q: Can I reheat caramelized makhana if they become soft?

    A: Yes, if the caramelized makhana become soft or lose their crunchiness, you can reheat them in a low oven (around 250°F) for a few minutes until they become crisp again. Be sure to keep an eye on them to prevent burning.

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

  • Crispy Shakarpara (Almond Biscuit) Recipe

    Crispy Shakarpara (Almond Biscuit) Recipe

    Crispy Shakarpara

    Crispy Shakarpara

    A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any party like gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on. 
    3.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Resting Time 15 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 1 cup all-purpose flour maida, plain flour
    • 2 Tbsp fine sooji semolina
    • 1/8 tsp salt
    • 1/8 tsp baking soda
    • 2 Tbsp oil
    • 1/4 tsp cardamom powder ilachi
    • 3 Tbsp sliced almonds
    • 4 Tbsp sugar
    • 1/4 cup water use as needed

    Instructions
     

    • Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more.
    • Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling.
    • Cut the rolled dough into about inch square. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on low 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. Don’t over crowed the frying pan, you should be able to turn them easily.
    • Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes.
    • Let the shakkar paras comes to the room temperature,  they should be crisp.

    Notes

    Notes: don’t fry shakerparas on high heat otherwise they will be soft. 
    Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life.
    Keyword Almond Biscuit, Crispy Biscuit, Homemade, Kid Friendly, Shakarpali, Snack, Tea Time Snack, Vegan
    Tried this recipe?Let us know how it was!

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

    Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Fermenting Time 30 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup coarse sooji semolina
    • 1/2 cup yogurt dahi, curd
    • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
    • 1 green chili finely chopped
    • 1 piece ginger finely grated
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 cup water as needed
    • 1 tsp ENO fruit salt
    • 1 tsp salt

    For Seasoning

    • 1 Tbsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai

    Instructions
     

    • Preheat the oven at 350 degrees (F).
    • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
    • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
    • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
    • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
    • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

    Notes

    Notes: 
    First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
    you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
    Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
    Tried this recipe?Let us know how it was!

    Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

    Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

    Introduction to Baked Vegetable Idli Recipe

    If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

    Step-by-Step Guide on How to Make Vegetable Idli

    Preparing the Batter for Baked Vegetable Idli

    To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

    Incorporating Assorted Vegetables for Added Nutrition

    While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

    Baking the Vegetable Idlis to Perfection

    Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

    Serve and Enjoy the Baked Vegetable Idlis

    Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

    Tips for Making Perfect Baked Vegetable Idlis

    • Ensure the batter is well-fermented for soft and fluffy idlis.
    • Don’t overmix the batter after adding vegetables to retain their crunchiness.
    • Adjust the baking time according to your oven as the temperature may vary.

    Variations of Baked Vegetable Idli Recipe

    • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
    • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
    • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

    Benefits of Including Baked Vegetable Idlis in Your Diet

    • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
    • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
    • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

    Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

    A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

    Q: Can I make the batter in advance and store it for later use?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

    Q: Can I freeze the baked vegetable idlis?

    A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

    Explore More Recipes from Manjula’s Kitchen

    • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
    • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
    • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

    With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

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

  • Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakora

    Gobi Pakoras (Crispy Cauliflower Fritters)

    Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower florets cut into about 1 inch florets
    • 1/3 cup besan gram flour
    • 3 Tbsp corn starch arrow root
    • 2 tsp coriander powder dhania
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp red chili powder
    • 1/8 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ginger paste
    • 1 green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania

    Instructions
     

    • Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft.
    • In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well.
    • Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about ¼ cup of water.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
    • Drop the cauliflower slowly in the oil making sure don’t overlap them.
    • Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
    • When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.  

    Notes

    Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix.
    If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy.
    They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras.
    You will also like to see the recipe for Paneer Pakora and Chai.
    Enjoy!
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Gobi Pakora Recipe: A Crispy Delight

    Introduction to Gobi Pakora:

    Gobi Pakora, also known as cauliflower pakoda, is a delectable Indian snack that boasts a perfect blend of crispiness and flavor. These crunchy fritters are made by coating cauliflower florets in a spiced chickpea flour batter and then deep-frying them to golden perfection. Whether you’re hosting a party or simply craving a savory snack, gobi pakoras are sure to satisfy your taste buds. Let’s delve into the delightful world of gobi pakora and learn how to make this irresistible snack.

    How to Make Gobi Pakora: A Step-by-Step Guide

    Preparing the Cauliflower:

    Before diving into the preparation process, it’s essential to start with fresh cauliflower. Rinse the cauliflower thoroughly under running water to remove any dirt or impurities. Next, cut the cauliflower into bite-sized florets, ensuring they are uniform in size. This step is crucial as it ensures even cooking and allows the pakora batter to coat each floret evenly.

    Making the Pakora Batter:

    The key to achieving crispy and flavorful gobi pakoras lies in the preparation of the batter. In a mixing bowl, combine chickpea flour (besan), rice flour, and a selection of aromatic spices such as turmeric, cumin, coriander, and garam masala. Whisk the dry ingredients together until well combined. Gradually add water to the mixture, whisking continuously to form a smooth and thick batter. The consistency of the batter should coat the back of a spoon without dripping off.

    Coating the Cauliflower:

    Once the batter is ready, gently toss the cauliflower florets into the bowl, ensuring each piece is evenly coated with the spicy chickpea flour mixture. For an extra kick of flavor, you can also add finely chopped cilantro or mint leaves to the batter. Allow the cauliflower to marinate in the batter for a few minutes to absorb the flavors fully.

    Frying the Pakoras:

    In a deep frying pan or kadai, heat oil over medium-high heat. To check if the oil is hot enough for frying, drop a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready. Carefully place the coated cauliflower florets into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, if necessary, to maintain the oil temperature and ensure even cooking.

    Cooking Until Golden Brown:

    Allow the gobi pakoras to fry undisturbed for a few minutes, allowing them to develop a golden brown crust. Use a slotted spoon to flip the pakoras occasionally, ensuring they cook evenly on all sides. Once the pakoras are crisp and golden brown, carefully remove them from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.

    Serving Gobi Pakoras:

    Gobi pakoras are best enjoyed hot and crispy, straight out of the fryer. Serve them alongside your favorite chutneys or sauces, such as mint chutney, tamarind chutney, or spicy tomato ketchup, for dipping. These addictive cauliflower fritters make for a perfect appetizer or tea-time snack, guaranteed to please both kids and adults alike.

    Tips for Perfect Gobi Pakoras:

    • Ensure the cauliflower florets are dried thoroughly before coating them in the batter to prevent the pakoras from becoming soggy.
    • Adjust the spices in the batter according to your taste preferences. You can increase or decrease the amount of chili powder for a milder or spicier flavor.
    • For a gluten-free version, substitute rice flour with cornstarch or any gluten-free flour of your choice.
    • Add a tablespoon of hot oil to the batter for extra crispiness.
    • Serve the pakoras immediately to retain their crunchiness.

    Variations of Gobi Pakora:

    • Cheese-Stuffed Gobi Pakora: Add a cube of cheese to the center of each cauliflower floret before coating them in the batter for a gooey and indulgent twist.
    • Masala Gobi Pakora: Sprinkle chaat masala or amchur (dried mango powder) over the fried pakoras for a tangy flavor boost.
    • Palak Gobi Pakora: Incorporate finely chopped spinach leaves into the batter for a nutritious spin on traditional gobi pakoras.

    Benefits of Gobi Pakoras:

    • Cauliflower is a nutrient-rich vegetable that is high in fiber, vitamins, and antioxidants.
    • Chickpea flour (besan) used in the batter is a good source of protein and gluten-free, making gobi pakoras suitable for individuals with gluten sensitivities.
    • Gobi pakoras are a satisfying and wholesome snack option that can be enjoyed as part of a balanced diet when consumed in moderation.

    Frequently Asked Questions (FAQs) About Gobi Pakoras:

    Q: Can I make gobi pakoras ahead of time?

    A: While gobi pakoras are best enjoyed fresh and crispy, you can prepare the batter and coat the cauliflower in advance and fry them just before serving to ensure maximum crunchiness.

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

    A: While traditional gobi pakoras are deep-fried for a crispy texture, you can certainly try baking them in the oven for a healthier alternative. However, the texture may differ slightly, and they may not be as crunchy as the fried version.

    Q: How long do gobi pakoras stay fresh?

    A: Gobi pakoras are best consumed immediately for optimal taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or air fryer before serving.

    For more appetizer recipes, you can explore Manjula’s Kitchen website. Here are some recommendations: Paneer Tikka, Vegetable Samosa, Spinach Pakora, Dahi Vada, Aloo Tikki. Whether you’re a fan of spicy appetizers, refreshing beverages, or indulgent desserts, Manjula’s Kitchen offers a wide range of authentic Indian recipes to suit every palate.

  • Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 4 slice white firm bread
    • 1/2 cup paneer crumble I used 3 cups of milk
    • 1/2 cup bell peppers finely chopped, I am using green and red just to give color
    • 1/2 tsp salt
    • 1/8 tsp black pepper
    • 1/2 tsp ginger paste
    • 1 tsp green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 2 Tbsp soft butter

    Instructions
     

    • Knead the paneer, add all the ingredients and mix it well.
    • Spread paneer mix over 2 slice of bread and cover with other slice of bread.
    • spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.
    • Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

    Notes

    Notes
    Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.
    Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav
    Tried this recipe?Let us know how it was!

    How to make Paneer Sandwich – Manjula’s Kitchen 

    Paneer Sandwich is a quick & easy snacks to make. Paneer Sandwich is healthy and tastes delicious. It’s a perfect lunch box option, especially for the kids.

    Conquer Your Cravings: Unveiling the Perfect Paneer Sandwich Recipe 

    Step into the vibrant world of Indian cuisine with a culinary gem – the paneer sandwich. More than just a simple snack, this versatile dish is a symphony of textures and flavors, perfect for satisfying hungry hearts and adventurous palates. Today, we delve into the paneer sandwich recipe, unlocking its secrets and guiding you towards crafting your own cheese paneer sandwich masterpiece.

    1. The Foundation: Crafting the Paneer Filling (Paneer Sandwich Recipe) 

    The journey begins with the heart of the sandwich, the paneer. Crumble fresh paneer with gentle hands, preserving its delicate texture. Then, comes the magic – a medley of carefully chosen ingredients. Aromatic cumin, vibrant coriander, warm turmeric, and the depth of garam masala weave their magic, creating a flavor-packed paneer mixture. Don’t forget the zing of fresh ginger and cilantro, adding a burst of brightness that awakens the senses. As you knead, imagine these flavors uniting, forming the foundation of your unforgettable paneer sandwich experience.

    1. Layering Perfection: Assembling the Cheese Paneer Sandwich

    Now, onto the stage where artistry meets appetite. Select two slices of your favorite bread – fluffy white, rustic whole wheat, or even toasted sourdough. Generously spread your flavor-packed paneer mixture onto one slice, creating the heart of your cheese paneer sandwich. Choose your cheese wisely! A creamy mozzarella adds richness, while a sharp cheddar brings a delightful tang. Experiment with Gouda, Monterey Jack, or even paneer itself for a truly unique twist. Finally, bring the two slices together, gently pressing them to form a harmonious marriage of textures and flavors. This step encapsulates the essence of a well-balanced paneer cheese sandwich, setting the stage for a symphony of culinary delight.

    1. The Art of Heat: Mastering the “How to Make Paneer Sandwich” Technique 

    The moment of truth arrives! To transform your creation into golden perfection, heat up a pan or your trusty griddle. Butter one side of your sandwich – remember, fat is flavor! Carefully place it on the hot surface, letting the sizzling magic begin. As the bread gets crisp and golden brown, resist the urge to peek – let the anticipation build! Flip the sandwich, spreading butter on the other side for even more deliciousness. Cook until both sides are kissed by heat, achieving that irresistible crispy-yet-soft texture. This is where the art of sandwich-making shines, and you’re the maestro!

    1. The Grand Finale: Elevating Your Paneer Cheese Sandwich 

    The final flourish! Take your masterpiece off the heat and let it rest for a moment. As you do, spread a thin layer of butter on the untouched side, allowing it to melt and mingle with the golden crust. This adds a touch of luxurious richness, elevating your paneer cheese sandwich to a level of indulgence that is hard to resist. Now, the grand unveiling: cut your creation in half, releasing the enticing aroma of warm bread, spiced paneer, and melty cheese. Each bite is a symphony of textures and flavors, a delightful interplay between the creamy paneer, the tangy cheese, the crisp bread, and the burst of spices. Savor each mouthful, knowing you’ve conquered the art of the paneer sandwich.

    Beyond the Recipe: Exploring Your Culinary Canvas 

    Remember, the paneer sandwich recipe is just a starting point. Don’t be afraid to experiment with different spices, cheeses, and even vegetables like chopped bell peppers, or sliced cucumbers. Add a dollop of mint chutney for a burst of freshness, or a drizzle of tamarind chutney for a tangy twist. Explore the endless possibilities and create your own signature paneer sandwich masterpiece.

    With each bite, you’ll not only be satisfying your hunger but also embarking on a delicious journey of culinary discovery. So, grab your ingredients, unleash your creativity, and conquer the world of the paneer sandwich, one flavorful creation at a time!

    If you liked this recipe you must try these quick & easy recipe too: Grilled Caprese Sandwich, Spicy Chickpea Patty Sandwich, Grilled Potato Sandwich, Dabeli Spicy Potato Sandwich & Falafel Sandwich

  • Khasta Kachori Besan

    Khasta Kachori Besan

    A plate of crispy Kachori served with a bowl of flavorful Aloo Sabzi

    Khasta Kachori Besan

    Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.
    This recipe will make 12 kachories and will serve 4.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black
    Iwatani 35FW butane stove, Medium, Metallic
    OXO Good Grips Stainless Steel Skimmer
    Deep Besan Flour 2 lbs

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water

    For Filling

    • ½ cup besan
    • 2 Tbsp oil
    • 1 tsp fennel seeds coarsely grinded saunf
    • 2 tsp coriander seeds coarsely grinded dhania
    • 2 tsp red chili flakes
    • 1 tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt adjust to your taste
    • ¼ tsp dry ginger powder

    Instructions
     

    To make dough.

    • In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.

    To make filling

    • Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
    • Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.

    To make the Kachoris

    • Take the dough and knead it for a minute. 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 than edges.
    • Mold the dough into a cup and place about 1-1/2 teaspoons 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 filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in 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. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness.
    Serving Suggestion:
    Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita
    Tried this recipe?Let us know how it was!
  • Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras

    A plate of crispy vegetable pakoras served with a bowl of tamarind chutney.

    Crispy Vegetable Pakoras

    Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all –young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free.
    I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse – be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house.
    Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 okras cut vertically into 4 slices
    • 12 green beans cut into half then cut them vertically
    • ½ red bell pepper sliced into about quarter inch thick
    • ⅓ cup besan Bengal gram flour
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 2 tsp coriander powder dhania
    • ¼ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • ⅛ tsp baking soda
    • ½ tsp salt

    Instructions
     

    • First prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically.
    • Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras.
    • Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well.
    • Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/4th cup of water.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time don’t overlap the pakoras.
    • Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes.
    • Take them out over paper towel to absorb the extra oil.
    • Fry all the pakoras same way.

    Notes

    Also check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll
    Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Cuisine, Snack, Street Food, Veshno Cooking
    Tried this recipe?Let us know how it was!
  • Ram Ladoo

    Ram Ladoo

    A plate of Ram Ladoo topped with green chutney and shredded radish.

    Ram Ladoo (Delhi Street Food)

    Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup washed moong dal
    • ¼ cup chana dal Bengal gram
    • ⅛ tsp asafetida hing
    • ½ tsp cumin seeds jeera
    • 1 tsp salt
    • 1 Tbsp green chili chopped
    • 1 Tbsp ginger grated
    • 2 Tbsp cilantro chopped, green coriander
    • Oil for deep frying

    For Garnish

    Instructions
     

    • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
    • Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
    • Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
    • Ram Ladoo should be crispy from outside and should be soft inside.
    • Take them out over paper towel, this absorb the access oil.
    • Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.

    Notes

    Preparation time does not include soaking time.
    Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
    Tried this recipe?Let us know how it was!
  • Stuffed Masala Rava Idli

    Stuffed Masala Rava Idli

    Stuffed Idli (Masala Idli)

    Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

    Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.
    This recipe will make about 14 Idlies.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Idli

    • 1 cup coarse sooji Rava, samolina
    • 1/2 tsp salt
    • 1/2 cup yogurt dahi, curd
    • 3/4 cup water as needed
    • 1 tsp ENO fruit salt

    Stuffing

    • 1/2 cup chana dal bangal gram
    • 1/2 cup potato boiled and cut into small cubes
    • 2 Tbsp green chilies chopped
    • 1 tsp ginger shreddded
    • 1 tsp salt
    • 1/4 tsp turmeric haldi
    • 1 tsp coriander powder dhania
    • 1 tsp dry mango powder amchoor
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp garam masala

    Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    Instructions
     

    • For stuffing soak dal for at least 3 hours, drain the water. 
    • Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
    • Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    • To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
    • pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
    • Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, 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 mold. Idles should be spongy and soft.

    Notes

    Suggestions
    Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney
    Tried this recipe?Let us know how it was!

    Masala Stuffed Idli Recipe: A Delicious Twist on Traditional Idlis

    Indulge in the delightful fusion of flavors with this masala stuffed idli recipe. These stuffed masala idlis offer a tantalizing twist to the traditional South Indian favorite snacks. Bursting with aromatic spices and savory fillings, these idlis are sure to be a hit at your dining table.

    Prepare the Stuffing: First, soak the dal for at least 3 hours. This allows the dal to soften and become easier to grind. After soaking, drain the water completely. Next, grind all the ingredients for the stuffing mix (except the potatoes) in a grinder or food processor. Aim for a coarse paste consistency, and avoid adding any water during grinding. The natural moisture from the ingredients should be enough. Once you have a coarse paste, add the boiled and mashed potatoes to the mix. Combine everything well by hand until the stuffing is evenly distributed and moist. Set the stuffing aside while you prepare the batter.

    Make the Batter: In a separate bowl, combine the sooji (semolina), salt, and yogurt. Start by mixing these dry ingredients together. Then, gradually add water while mixing. You want the batter to reach a pancake-like consistency, thick enough to coat the back of a spoon but still pourable.  Once you achieve the desired consistency, set the batter aside to rest for at least 30 minutes. This resting time allows the sooji to soften and absorb the liquids, resulting in fluffier idlis.

    Assemble and Steam the Idlis: Now it’s time to assemble your stuffed idlis. Begin by greasing your idli plates to prevent sticking. Next, add Eno Fruit Salt to the batter and mix it in quickly and gently. The Eno will cause the batter to foam and rise. This is why it’s important to work quickly after adding it. Immediately spoon the batter into the greased idli molds.

    Fill and Steam: Here comes the stuffing! Add about 1 tablespoon of batter to each idli mold and spread it evenly to create a base. Now, place 2 teaspoons of your prepared stuffing mixture in the center of the batter. Finally, top the stuffing with another 1 tablespoon of batter, covering the filling completely. Repeat this process for all the idli molds. Once filled, carefully place the idli stand into a steamer pot.

    Steaming and Checking for Doneness: Cover the steamer pot with a lid and turn on the heat to medium. Steam the idlis for approximately 12 minutes. To check for doneness, insert a fork into the center of one idli. If the fork comes out clean without any batter residue, your idlis are cooked through. Be mindful not to overcook them, as they can become dry and lose their soft texture as they cool.

    Serve and Enjoy: Once cooked, remove the idli stand from the steamer and let the idlis cool for just a few minutes before attempting to remove them from the molds. They should come out easily without sticking. Now you can enjoy your delicious homemade stuffed idlis!

    Variations to Try

    For a spicy kick, consider adding a teaspoon of red chili powder or finely chopped green chilies to the masala filling. You can also experiment with different vegetables such as bell peppers, cauliflower, or spinach to create your unique variations of masala stuffed idli.

    Tips for Perfect Stuffed Idlis

    • Ensure that the idli batter is well-fermented for soft and fluffy idlis.
    • Use a non-stick idli mold or grease the molds lightly with oil to prevent sticking.
    • Be gentle while stuffing the idlis to avoid breaking them.
    • Steam the idlis on medium heat for the best results.

    Benefits of Masala Stuffed Idlis

    • Provides a wholesome and nutritious meal, packed with the goodness of vegetables and spices.
    • Offers a creative twist to traditional idlis, appealing to both kids and adults alike.
    • Can be customized to suit individual taste preferences and dietary requirements.
    • Makes for a convenient and portable meal option for on-the-go consumption.

    FAQs (Frequently Asked Questions)

    Q: Can I make the masala filling in advance?

    A: Yes, you can prepare the masala filling ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before stuffing the idlis.

    Q: Can I freeze stuffed idlis for later use?

    A: Yes, you can freeze leftover stuffed idlis in an airtight container for up to a month. Thaw them in the refrigerator overnight and steam them again before serving.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn

    Masala Popcorn, Spicy Popcorn, Indian Style

    Masala Popcorn is a spicy and flavorful snack. Enjoy low calorie snack masala popcorn while watching a movie or your favorite TV show.
    4.50 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 1 pack microwave popcorn about 3 ounce pack plain
    • 3 Tbsp oil canola, or vegetable
    • 1 tsp fennel seeds saunf
    • 1 tsp coriander seeds dhania
    • 1/4 tsp asafetida hing
    • 2 Tbsp green chili finely chopped
    • 12 curry leaves
    • 1/2 tsp salt
    • 1/3 tsp sugar

    Instructions
     

    • Make the popcorn using the instruction over popcorn bag. Keep aside.
    • Heat a large frying pan over low heat, put all the ingredients except popcorn, oil, fennel seeds, coriander seeds, asafetida, green chili, curry leaves, salt, and sugar. 
    • Keep stirring till green chili and curry leaves are dry this should take about 2 minutes. Add the popcorn stir till popcorns are coated with spices. Turn off the heat.
    • Enjoy!
    Tried this recipe?Let us know how it was!

  • Corn Cutlets (Corn Fritters)

    Corn Cutlets (Corn Fritters)

    Corn Cutlets

    Corn Cutlets (Corn Fritters)

    Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.
    This recipe will make 12 cutlets.
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 2 cup yellow corn I am using frozen corn
    • 1 tsp fennel seeds coarsely ground, saunf
    • 1/2 tsp salt
    • 1 tsp ginger grated, adrak
    • 1 Tbsp green chili finely chopped, hari mirch
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 1 tsp mango powder amchoor
    • 1/4 cup rice flour chawal ka atta

    Also Need

    • oil to fry

    Instructions
     

    • Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 
    • Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 
    • Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
    • Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
    • Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

    Notes

    Suggestions
    Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.
    Tried this recipe?Let us know how it was!

    How to Make Corn Cutlet: A Delicious Recipe

    Corn Cutlet is a versatile appetizer perfect for Holi, Krishna Janmashtami, or any party occasion, offering a quick and easy gluten-free snack option that’s also suitable for vegans, showcasing the delightful flavors of corn in every bite. These crispy treats are perfect for any occasion, whether it’s a party, a family gathering, or simply a cozy evening at home. In this recipe, we’ll explore how to make corn cutlet step by step, ensuring a perfect result every time.

    Step 1: Preparing the Ingredients

    To start making corn cutlet, gather the following ingredients: canned corn kernels, boiled potatoes, bread crumbs, chopped cilantro, minced green chilies, ginger paste, garam masala, amchur (dry mango) powder, salt, and oil for frying. These simple ingredients come together to create a delicious blend of flavors and textures in every bite.

    Step 2: Mashing the Potatoes and Corn

    Begin by draining the canned corn kernels and boiling the potatoes until they are soft. Once they’re cooked, mash them together in a large bowl until you have a smooth mixture. This forms the base of your corn cutlet, providing both substance and binding for the other ingredients.

    Step 3: Adding Flavorful Ingredients

    Now it’s time to add the flavorings to your corn and potato mixture. Mix in chopped cilantro, minced green chilies, ginger paste, garam masala, amchur powder, and salt according to your taste preferences. These spices add depth and complexity to the corn cutlet, elevating it from simple to sensational.

    Step 4: Forming the Cutlets

    Once all the ingredients are well combined, shape the mixture into small patties or cutlets. You can make them any size you like, but smaller cutlets are easier to handle and cook more evenly. Coat each cutlet in bread crumbs, ensuring that they’re thoroughly coated on all sides for maximum crispiness.

    Step 5: Frying to Perfection

    Heat oil in a deep frying pan or skillet over medium heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. Once they’re done, remove the corn cutlets from the oil and place them on a paper towel-lined plate to drain off any excess oil.

    Step 6: Serving and Enjoying

    Your corn cutlets are now ready to be served! Arrange them on a platter with your favorite dipping sauces or chutneys for added flavor. These cutlets are best enjoyed hot and crispy, straight from the frying pan. Serve them as an appetizer, snack, or even as a side dish alongside your favorite main course. However you choose to enjoy them, these corn cutlets are sure to be a hit with family and friends alike.

    Tips for Making Perfect Corn Cutlets

    • Ensure that the mashed potato and corn mixture is well combined to create a uniform texture.
    • Adjust the amount of green chilies and spices according to your preference for heat and flavor.
    • For extra crunch, you can add finely chopped bell peppers to the mixture.
    • If you’re short on time, you can use frozen corn kernels instead of canned ones, just make sure to thaw them before using.
    • To make these cutlets healthier, you can bake them in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

    Variations on Corn Cutlets

    • Cheese Corn Cutlets: Add grated cheese to the corn and potato mixture for a gooey, cheesy twist.
    • Spicy Corn Cutlets: Increase the amount of green chilies or add red chili powder for an extra kick of heat.
    • Corn and Paneer Cutlets: Mix crumbled paneer (Indian cottage cheese) with the corn and potato mixture for added richness and protein.
    • Corn Tikki Chaat: Serve the cutlets topped with yogurt, tamarind chutney, and chaat masala for a delicious Indian street food-inspired treat.

    Benefits of Corn Cutlets

    • Rich in fiber: Corn is a good source of dietary fiber, which aids in digestion and helps keep you feeling full for longer.
    • Nutrient-dense: Corn is packed with essential vitamins and minerals, including vitamin C, vitamin B6, and potassium.
    • Versatile: Corn cutlets can be customized with a variety of spices and ingredients to suit your taste preferences.
    • Crowd-pleaser: Whether you’re serving them at a party or a family dinner, corn cutlets are sure to be a hit with guests of all ages.

    FAQs about Corn Cutlets

    Can I make corn cutlets ahead of time and reheat them later?

    • Yes, you can prepare the cutlets in advance and store them in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

     

    Can I freeze corn cutlets?

    • Yes, you can freeze uncooked corn cutlets for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

     

    Can I make corn cutlets without bread crumbs?

    • While bread crumbs help to bind the cutlets and create a crispy exterior, you can substitute crushed cornflakes or panko breadcrumbs for a similar effect.

     

    Are corn cutlets gluten-free?

    • If you use gluten-free breadcrumbs or omit them altogether, corn cutlets can be made gluten-free. Just be sure to check the labels of all ingredients to ensure they are gluten-free.

     

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

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

  • Matar Ka Paratha (Stuffed Green Peas Paratha)

    Matar Ka Paratha (Stuffed Green Peas Paratha)

    Matar Ka Paratha

    Matar Ka Paratha (Stuffed Green Peas Paratha)

    Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Dough

    • 1 cup whole wheat flour chapati flour
    • 1/4 tsp salt
    • 1 tsp oil
    • 1/2 cup water approx,

    Filling

    • 2 cup green peas I am using frozen peas
    • 2 tsp oil canola or vegetable oil
    • 1 Tbsp coriander powder dhania
    • 2 tsp fennel seed powder saunf
    • 1/4 tsp red chili powder
    • 1 Tbsp chopped green chili
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp salt

    Also Need

    • 1/4 cup whole wheat flour approx. for rolling paratha
    • 2 Tbsp oil approx. for cooking paratha

    Instructions
     

    To Make Dough

    • Mix flour, salt, and oil, add water as needed to make a soft dough.
    • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
    • Cover the dough and let the dough rest for at least ten minutes.

    To Make Filling

    • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
    • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
    • Let the filling cool to room temperature.

    To Make Paratha

    • Divide the dough and filling into eight equal parts and form into balls.
    • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
    • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

    Notes

    Notes
    Parathas can be kept at room temperature  for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
    Serving Suggestions
    Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
    Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
     
    Tried this recipe?Let us know how it was!

  • Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
     
     

    • 1 cup rice cooked
    • 1 cup potatoes boiled, peeled, and shredded
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 1 Tbsp green chili chopped
    • 1 tsp ginger finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1/4 tsp fresh lemon juice

    Instructions
     

    • In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.
    • Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. Drop the cutlets slowly into it, taking care not to overlap them.
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 minutes. Take them out over a paper towel.
    • For best taste serve them hot. Cutlets taste great with cilantro chutney.

    Notes

    1. Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
    2. If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil.
    Tried this recipe?Let us know how it was!

    Rice and Potato Cutlets Recipe Expansion

    Introduction to Rice Potato Cutlet Recipe

    Welcome to an expanded version of the Rice Potato Cutlets recipe from Manjula’s Kitchen! These delightful cutlets are a perfect way to make the most of your leftover rice while indulging in a crispy, flavorful snack. If you’ve been wondering how to transform your surplus rice into something delicious, look no further. Let’s dive into the expanded recipe, exploring tips, variations, benefits, and frequently asked questions along the way.

    Tips for Perfect Rice Cutlets

    • Choosing the Right Rice: For the best results, opt for cooked leftover rice that is slightly dry. This texture helps in binding the ingredients together, resulting in firmer cutlets.
    • Flavor Enhancement: Enhance the flavor of your cutlets by adding various spices like cumin powder, garam masala, or chaat masala to the mixture. You can also incorporate finely chopped herbs like cilantro or mint for a refreshing twist.
    • Crispy Coating: Achieve a crispy exterior by coating the cutlets in breadcrumbs or semolina before frying. This not only adds texture but also prevents them from becoming soggy.
    • Oil Temperature: Maintain the oil at a moderate temperature while frying to ensure even cooking and a golden-brown crust. Avoid overcrowding the pan, which can lower the oil temperature and lead to greasy cutlets.
    • Make-Ahead Option: Prepare the cutlets ahead of time and refrigerate them for up to a day. This makes them perfect for parties or quick snacks whenever cravings strike.

     

    Variations of Rice Potato Cutlet

    • Vegetable Medley: Incorporate finely diced vegetables like carrots, peas, or bell peppers into the mixture for added color and nutrition. Sauté them briefly before mixing with the rice and potatoes.
    • Cheesy Delight: Add grated cheese to the mixture for a gooey, indulgent filling. Cheddar, mozzarella, or paneer are excellent choices that melt beautifully when fried.
    • Spicy Kick: Boost the heat by including chopped green chilies or a dash of chili powder in the mixture. Adjust the spiciness according to your preference for a flavorful kick.
    • Protein Power: Amp up the protein content by adding cooked lentils, chickpeas, or tofu to the mixture. This not only enhances the nutritional value but also adds a satisfying texture.
    •  

    Benefits of Rice Cutlets

    • Utilizes Leftovers: This recipe provides a creative solution for using up leftover rice, minimizing food waste while creating a delicious snack or appetizer.
    • Budget-Friendly: With simple ingredients that are often already available in the kitchen, rice cutlets offer an economical way to enjoy a satisfying dish without breaking the bank.
    • Customizable: The versatility of this recipe allows for endless variations to suit individual tastes and dietary preferences. Whether you prefer a mild flavor or crave something spicy, you can customize the cutlets to your liking.
    • Kid-Friendly: Children tend to love the crispy texture and mild flavors of rice cutlets, making them a convenient option for family meals or lunchboxes.

     

    FAQs about Leftover Rice Cutlet Recipe

    • Can I freeze the uncooked cutlets? 

    • Yes, you can freeze the uncooked cutlets for later use. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to cook, thaw them in the refrigerator overnight before frying.

     

    • Can I bake the cutlets instead of frying them? 

    • While frying yields the crispiest results, you can bake the cutlets for a healthier alternative. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden brown.

     

    • Can I use brown rice instead of white rice? 

    • Yes, you can substitute brown rice for white rice in this recipe. Keep in mind that brown rice has a firmer texture, so you may need to adjust the amount of potato or binding agent accordingly.

     

    • What dipping sauces pair well with rice cutlets? 

    • Rice cutlets pair well with a variety of dipping sauces, such as mint chutney, tamarind chutney, or ketchup. Get creative and experiment with different flavors to find your favorite combination.

     

    Exploring Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani