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!

  • Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer

    Chilli Paneer

    Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter at parties especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make spicy snack savored by all.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian, Indochinese
    Servings 6 people

    Ingredients
      

    • 6 oz paneer cut into bite sized pieces
    • 1 cup bell pepper sliced, capsicum, Shimla mirch, I am using yellow and green bell pepper for color

    For Batter

    • 2 Tbsp all-purpose flour plain flour, maida
    • 2 Tbsp corn starch or arrow root powder
    • 1/2 tsp salt

    For Sauce

    • 2 Tbsp oil canola or vegetable oil
    • 1 Tbsp ginger shredded, adrak
    • 1 Tbsp green chili chopped
    • 1 tsp chili flakes
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp tomato paste
    • 1-1/2 tsp corn starch or arrow root powder
    • 1/2 cup water

    Instructions
     

    • I am using store bought paneer, texture is not very soft to give the paneer softer texture soak the paneer for at least 10 minutes in hot water with few drops of lemon juice.
    • To make batter mix flour, corn starch, and salt in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Heat at least 1/2 inch of oil in a frying pan over medium high heat. Oil should be moderately hot.
    • Dip the paneer into the batter, making sure it is completely covered by the batter. Then drop the paneer pieces slowly into oil in the frying pan. (do not overlap them)
    • Fry the paneer in small batches. Fry them turning occasionally, until they are very light golden brown. Take them out over paper towel.
    • Do same with bell pepper.
    • For sauce heat the oil in sauce pan over medium heat; add ginger, and green chili stir for about one minutes. Add all the ingredients for sauce except corn starch, (soy sauce, vinegar, chili flakes, and tomato paste), Stir for 1 minutes. mix water and corn starch and add to the sauce. Cook for another two minutes, sauce should be thick consistency. Sauce gets thicker as it sits.
    • Add paneer, and bell pepper into sauce and serve hot.
    Tried this recipe?Let us know how it was!

    Chilli Paneer Recipe: Irresistible Appetizer Chilli Paneer:

    Chilli Paneer is a delectable appetizer commonly found in party recipes and snack menus. It’s a savory Indo-Chinese dish that combines the succulence of paneer (Indian cottage cheese) with a flavorful chili-infused sauce. The dish typically involves frying paneer cubes until they’re golden brown and then tossing them in a tantalizing sauce made from chili peppers, ginger, soy sauce, and other spices. 

    The result is a mouthwatering fusion of textures and flavors, with the paneer offering a creamy contrast to the spicy kick of the sauce. Chilli Paneer is a perfect addition to any gathering, offering a delightful combination of heat, sweetness, and tanginess that’s sure to please any palate.

    Indulge in the delectable flavors of chilli paneer with this easy-to-follow recipe paneer chilli. Whether you’re a fan of Indo-Chinese cuisine or simply looking to add a spicy twist to your meal, this dish is sure to satisfy your taste buds. Made with succulent cubes of paneer (Indian cottage cheese) and a flavorful blend of spices, this chilli paneer recipe is a crowd-pleaser.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients for making chilli paneer. You’ll need fresh paneer, vibrant bell peppers, ginger, green chilies, soy sauce, chili sauce, ketchup, cornstarch, and a few pantry staples like salt and oil. Ensure that your ingredients are prepped and ready to go before you start cooking.

    Step 2: Marinating the Paneer

    Begin by marinating the paneer cubes in a tantalizing mixture of soy sauce, chili sauce, and cornstarch. This step allows the paneer to absorb the flavors, resulting in a more vibrant and flavorful dish. Let the paneer marinate for at least 15-20 minutes to ensure maximum flavor infusion.

    Step 3: Stir-frying the Ingredients

    Heat oil in a pan or wok over medium-high heat. Add finely chopped garlic, ginger, and green chilies to the hot oil, and sauté until fragrant. Then, toss in the diced bell peppers, stirring constantly until they’re slightly softened yet still retain their crunch. This colorful medley of vegetables adds both flavor and texture to the paneer chilli.

    Step 4: Adding the Marinated Paneer

    Once the vegetables are cooked to perfection, gently add the marinated paneer cubes to the pan. Be careful not to overcrowd the pan, as you want the paneer to brown evenly. Allow the paneer to cook undisturbed for a few minutes, allowing it to develop a golden crust before flipping each piece to ensure even cooking.

    Step 5: Sauce Preparation

    In a separate bowl, mix together soy sauce, chili sauce, and ketchup to create a savory and tangy sauce for the chilli paneer. Adjust the quantities according to your preference for spiciness and sweetness. Once combined, pour the sauce over the cooked paneer and vegetables, tossing everything together until evenly coated.

    Step 6: Garnishing and Serving

    To finish off this mouthwatering dish, garnish the chilli paneer and fresh coriander leaves. These vibrant greens not only add a pop of color but also enhance the overall flavor profile of the dish. Serve the cheese chilli paneer hot with steamed rice or crispy noodles for a complete and satisfying meal experience.

    Tips for Perfect Chilli Paneer:

    • For extra heat, add more green chilies or a dash of hot sauce to the dish.
    • To make the chilli paneer more indulgent, sprinkle some grated cheese on top just before serving for a cheesy twist.
    • Experiment with different vegetables like mushrooms, broccoli, or baby corn to customize the dish to your liking.

    Variations of Chilli Paneer:

    • Dry Chilli Paneer: If you prefer a drier version of chilli paneer, simply reduce the amount of sauce added to the dish. This results in a more intense flavor and a slightly crispy texture.
    • Gravy Chilli Paneer: To create a saucier version of chilli paneer, add more water or vegetable broth to the sauce mixture and simmer until it reaches your desired consistency. This is perfect for drizzling over steamed rice or noodles.

    Benefits of Chilli Paneer:

    • High Protein: Paneer is a rich source of protein, making it an excellent choice for vegetarians and vegans looking to increase their protein intake.
    • Rich in Calcium: Paneer is also loaded with calcium, which is essential for maintaining strong and healthy bones.
    • Versatile: Chilli paneer can be enjoyed as a standalone dish or paired with other Indian or Chinese favorites like fried rice or noodles.

    FAQs about Chilli Paneer:

    Q: Can I use tofu instead of paneer in this recipe?

    A: Yes, you can easily substitute tofu for paneer if you’re looking for a vegan alternative. Just make sure to press the tofu to remove excess moisture before marinating and cooking.

    Q: How spicy is this dish?

    A: The spiciness of chilli paneer can be adjusted according to your preference. Feel free to increase or decrease the amount of green chilies or chili sauce to suit your taste buds.

    Q: Can I make this dish ahead of time?

    A: While chilli paneer is best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately in the refrigerator. Simply stir-fry everything together just before serving for optimal flavor and texture.

    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.

  • Aloo Lacha Chivda (Spicy Potato Sticks)

    Aloo Lacha Chivda (Spicy Potato Sticks)

    Aloo Lacha Chivda

    Aloo ka Lacha

    Aloo ka Lacha is an all-time favorite snack in my house and I will show you how easy to make this exotic snack.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium sized potatoes aloo
    • 2 Tbsp peanuts moongaphalee
    • 2 Tbsp broken cashews kaju
    • 2 Tbsp sliced almonds
    • 1 tsp salt
    • 1/4 tsp sugar
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • Pinch of citric acid tatri

    Instructions
     

    • Wash and peel potato and grate it with a thick grater.
    • Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well.
    • Now spread it on a kitchen towel and pat dry with another towel.
    • Heat oil in a pan over high heat.
    • Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes.
    • Then lower the heat to medium and fry till they become golden and crisp.
    • Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches.
    • In small frying pan over low heat dry roast the almonds, remove it in a bowl.
    • In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel.
    • Fry cashews in same oil on low heat till golden and take them out over paper towel.
    • In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well.
    • Let the chiwda cool down completely then serve or store.
    Tried this recipe?Let us know how it was!

  • Cabbage Pakora (Bhajia)

    Cabbage Pakora (Bhajia)

    Cabbage Pakora

    Cabbage Pakoras

    Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup thinly sliced cabbage patta gobhee
    • 1 cup besan gram flour
    • 1/4 cup rice flour
    • 1 tsp cumin seeds jeera
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1/8 tsp asafetida hing
    • 2 Tbsp chopped cilantro hara dhania
    • 1 Tbsp thinly sliced green chilie adjust to taste
    • Also need oil to fry

    Instructions
     

    • Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
    • 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 float and not change color instantly.
    • Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
    • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
    • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    • Repeat this process for the remaining batches.
    • The crispy, delicious Cabbage Pakoras are now ready to serve.

    Notes

    Tips
    If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
    Tried this recipe?Let us know how it was!

    Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time

    Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.

    Step-by-Step Guide on How to Make Cabbage Pakora 

    Preparing the Cabbage Mixture

    To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.

    Making the Batter for Cabbage Pakora

    In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.

    Coating the Cabbage with Batter

    Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.

    Frying the Cabbage Pakora

    Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.

    Draining and Serving

    Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!

    Tips for Making Perfect Cabbage Pakora

    • Ensure that the cabbage is finely shredded for uniform cooking and texture.
    • Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
    • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
    • Adding rice flour to the batter enhances the crispiness of the pakoras.
    • Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.

    Variations of Cabbage Pakora

    • Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
    • Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
    • Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
    • Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.

    Benefits of Including Cabbage Pakora in Your Diet

    • Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
    • Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
    • The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
    • Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.

    FAQs (Frequently Asked Questions) about Cabbage Pakora

    Can I make cabbage pakoda ahead of time?

    • Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.

     

    • Can I bake cabbage pakora instead of frying?

    • While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier 

     

    • alternative. However, the texture may differ slightly.

    • What can I serve with cabbage pakora?

    • Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.

     

    • How long do cabbage pakoras stay fresh?

    • Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.

     

    • Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:

    These recipes from Manjula’s Kitchen are sure to elevate your culinary skills and delight your taste buds!

  • Spicy Corn Chaat

    Spicy Corn Chaat

    Spicy Corn Chaat

    Spicy Corn Chaat

    Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It's also easy and quick to prepare!
    4.29 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 16 oz frozen corn kernels about 3-1/2 cups
    • 1 cup green and yellow bell pepper finely chopped use any bell pepper you have, I decide to use them for color
    • 1/2 cup finely chopped tomato
    • 1 tsp ginger juice
    • 1 tsp salt
    • 1/2 tsp black salt optional
    • 1 tsp cumin seed powder roasted
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1 tsp green chili finely chopped, adjust to taste
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp lemon juice

    Instructions
     

    • Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside.
    • Thaw the frozen corn kernels and lightly squeeze some water out.
    • Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat.
    • After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.
    Tried this recipe?Let us know how it was!

    Spicy Corn Chaat Recipe: Step by Step Process 

    Spicy Corn Chaat is a flavorful appetizer or snack made from boiled corn kernels mixed with a blend of spices and tangy chutneys. It’s a gluten-free, low-cholesterol, and low-fat option, perfect for those looking for a healthy yet satisfying treat. This vegan dish makes for a great lunch box suggestion or a quick bite any time of the day.

    Introduction to Spicy Corn Chaat


    Indulge in the delightful flavors of spicy corn chaat with this easy-to-follow recipe. A popular street food in India, this spicy sweet corn chaat combines the sweetness of corn with tangy and spicy flavors, creating a tantalizing snack or appetizer. Learn how to make spicy corn chaat at home and treat yourself to a burst of deliciousness in every bite.

    Ingredients for Spicy Corn Chaat


    To prepare this lip-smacking spicy corn chaat recipe, you’ll need fresh or frozen corn kernels, finely chopped vegetables tomatoes, and bell peppers, green chilies for heat, chaat masala for that quintessential Indian flavor, and a squeeze of lemon juice to brighten up the dish.

    Step-by-Step Instructions for Making Spicy Corn Chaat


    1. Preparing the Corn
    Start by boiling the corn kernels until they are tender. Drain the water and set aside.

    1. Sautéing the Vegetables
      In a pan, heat some oil and add tomatoes, and bell peppers until they are soft and slightly caramelized. Add finely chopped green chilies for an extra kick of heat.
    2. Mixing the Corn and Vegetables
      Combine the boiled corn kernels with the sautéed vegetables in a mixing bowl. Toss them together gently to ensure even distribution of flavors.
    3. Seasoning with Chaat Masala
      Sprinkle generous amounts of chaat masala over the corn and vegetable mixture. This spice blend adds a burst of tanginess and complexity to the chaat.
    4. Adding Lemon Juice
      Squeeze fresh lemon juice over the chaat to enhance its flavors and add a refreshing citrusy note.
    5. Serving the Spicy Corn Chaat
      Transfer the prepared spicy corn chaat to serving bowls and garnish with fresh cilantro leaves for a pop of color and freshness. Serve immediately and enjoy the irresistible flavors of this delightful chaat.

    Tips for Making the Best Spicy Corn Chaat

    • Use fresh corn kernels for the best taste and texture, but frozen corn works well too.
    • Adjust the spiciness according to your preference by adding or reducing the amount of green chilies.
    • For added crunch, you can toss in some crushed papdi or sev just before serving.

    Variations of Spicy Corn Chaat

    • Cheesy Corn Chaat: Sprinkle grated cheese over the chaat for a creamy and indulgent twist.
    • Avocado Corn Chaat: Add diced avocado to the chaat for a buttery texture and extra creaminess.
    • Spicy Corn Salad: Skip the chaat masala and lemon juice, and toss the corn and vegetables with a zesty vinaigrette for a refreshing salad.

    Benefits of Spicy Corn Chaat


    Spicy corn chaat is not only delicious but also nutritious. Corn is a good source of fiber, vitamins, and minerals, while the vegetables add an array of nutrients. This chaat makes for a wholesome snack or appetizer that is both satisfying and nourishing.

    FAQs (Frequently Asked Questions)


    Q: Can I make spicy corn chaat ahead of time?

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

    Q: Can I use canned corn for this recipe?

    A: While fresh or frozen corn is preferable, you can use canned corn if that’s what you have on hand. Just make sure to drain and rinse the corn before using it in the chaat.

    Q: Is spicy corn chaat suitable for vegetarians and vegans?

    A: Yes, this recipe is completely vegetarian and vegan-friendly, as it only contains plant-based ingredients.

    If you liked the recipe here are some other recipes that you may like too 

    Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

    Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

    Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

    Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

    Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

    Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

    Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

  • Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Recipe submitted by Anshu Shah

    Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Anshu Shah
    This appetizer is protein rich as it has both paneer and broccoli in it. Yummy snack for breakfast or with evening tea
    No ratings yet
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    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer, Snack
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 150 grams Broccoli 10-12 florets – this will make 1/3rd cup of broccoli paste
    • 1 Tbsp butter
    • 1 bay leaf
    • 1/2 Tbsp plain flour Maida
    • 150 ml Milk
    • 1/3 cup Mashed and boiled potatoes
    • Salt to taste
    • 1 tsp Chili flakes
    • 1/2 tsp black pepper powder finely crushed
    • 1 cup grated paneer
    • 1/4 cup cornflour
    • 1/2 cup breadcrumbs
    • Oil for frying

    Instructions
     

    To make broccoli paste with white sauce

    • Boil the milk and cook broccoli for 5-7 mins or till it has become tender. Strain broccoli and keep aside the milk to use in the white sauce.
    • Once broccoli is cool down at room temperature, grind it in a mixer.

    To Make Fritters

    • Take a frying pan, add 1tbsp butter and 1 bay leaf in it. After 30sec add broccoli paste in it. Fry them for 3-4 mins.
    • Add maida to it and after saute it for 1 minute, add the milk kept aside slowly so that there are no lumps. Stir continuously. Simmer for 3-4 mins. Add potatoes, salt, black pepper and chili flakes in this mixture and keep saute it until it becomes dry enough to make balls out of it.
    • Switch off the flame and add grated paneer in it. Keep this mix in a container, cling wrap it and refrigerate it for 30 mins.
    • Scoop out a spoonful of the mix and make the oval shape of it. Keep it on a plate.
    • Make cornflour slurry with water. Dip the oval shape paneer broccoli mix in cornflour paste and then in breadcrumbs and deep fry them.
    • Serve the hot Paneer Broccoli fritters with tomato ketchup.

    Notes

    Adding potato will give binding to the mixture and give a good shape to fritters. Also please remove bay leaf from the mixture after adding paneer in it and keep it in the fridge.
    Tried this recipe?Let us know how it was!

  • Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Recipe submitted by Abirami

    Easy Cheesy Paneer Potli

    Easy Cheesy Paneer Potli

    Abirami
    Easy Cheesy Paneer Potli is easy to prepare snacks & appetizer and gives you the idea can be prepared with different filling and different shapes.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 12 potlis

    Ingredients
      

    • 1 cup Paneer shredded
    • 1/2 cup Bell peppers finely chopped
    • 2 Tbsp Coriander leaves finely chopped
    • 1/4 cup Red onion finely chopped
    • 1/2 cup Mozzarella cheese shredded
    • 1 pack Spring roll sheet
    • 1 bunch Spring onion
    • 2 Tbsp Red chili sauce
    • 1 tsp Crushed red peppers
    • 1 tsp Oregano
    • Salt to taste

    Instructions
     

    • Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
    • Mix it gently.
    • Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
    • Tie the potli with the help of spring onion (use the green part)
    • Pre heat the oven at 350
    • Grease the baking tray and arrange the potli’s
    • Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
    • Serve the paneer potli’s when it is warm with tomato ketchup.
    Tried this recipe?Let us know how it was!

  • Chana Chaat (Spicy Snack)

    Chana Chaat (Spicy Snack)

    Chana Chaat

    Chana Chaat

    Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
    3.75 from 4 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup kala chana
    • 2 Tbsp oil Canola, or vegetable oil
    • 1 Tbsp ginger finely shredded
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp coriander powder dhania
    • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
    • 1 tsp red chili powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 Tbsp sugar
    • 2 tsp roasted cumin seed powder bhuna jeera
    • 1 cup potato boiled peeled and cut in small pieces
    • 1/2 cup cucumber chopped in small pieces
    • 1/2 cup tomatoes chopped in small pieces

    For garnishing

    • 1 Tbsp ginger finely chopped
    • 1 Tbsp green chilies finely chopped
    • 5-6 wedges of lemon

    Instructions
     

    • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
    • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
    • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
    • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
    • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
    • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

    Notes

    Prep Time of 10 minutes does not include soaking time.
    Suggestions
    You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
    Tried this recipe?Let us know how it was!

    Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

    Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

    To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

    Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

    Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

    Variations:

    • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
    • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
    • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

    Tips:

    • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
    • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
    • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

    Benefits:

    • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
    • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
    • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

    FAQ:

    Can I Make Chana Chaat Ahead of Time? 

    Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

    Can I Skip Adding Veggies to Chana Chaat? 

    While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

    How Long Does Chana Chaat Last in the Refrigerator? 

    Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

    In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Baked Moong Daal Kachori

    Baked Moong Daal Kachori

    Recipe submitted by Hanzala

    Baked Moong Dal Kachori

    Baked Moong Daal Kachori Recipe

    Hanzala
    Baked Moong Dal Kachori is a low fat, healthy alternative snack which is filling to eat but are light on the diet.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup moong daal soaked
    • 2 Tbsp Oil
    • 1 tsp Coriander powder
    • 1/2 tsp Cumin powder
    • 1 tsp Red chilli powder
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Chat masala
    • 1 tsp Dried Mango Powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Turmeric Powder
    • Fresh Coriander
    • 1/2 tsp Fennel powder
    • Salt to taste

    For Covering

    • 2 cup Refined flour maida
    • 1 tsp Carom seeds
    • Salt to taste
    • 1/4 tsp Baking powder
    • 2 Tbsp Ghee for brushing

    Instructions
     

    • Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
    • When daal mixture becomes dry, transfer it into another bowl and let it cool.
    • Preheat oven to 180° C
    • Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
    • Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
    • Press slightly and roll into small puris ensuring that the filling is evenly spread.
    • Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
    • Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
    Tried this recipe?Let us know how it was!

  • Crispy Quinoa Spinach Patties

    Crispy Quinoa Spinach Patties

    Recipe submitted by Aarti Sharma

    Crispy Quinoa Spinach Patties

    Crispy Quinoa and Spinach patties

    Aarti Sharma
    Its nice combination of a crispy snack made with healthy ingredients such as quinoa and spinach.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer
    Servings 3 people

    Ingredients
      

    • 1 cup quinoa cooked
    • 1/2 cup chopped spinach blanched
    • 1/2 tsp ginger and garlic paste
    • 1 tsp cumin powder
    • 1 tsp garam masala
    • 2 green chillies chopped
    • 2 tbsp parsley chopped
    • Black pepper powder to taste
    • Salt to taste
    • 3 tbsp whole wheat bread crumbs
    • 2 tsp lemon juice
    • Canola oil to pan fry

    Instructions
     

    • In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
    • Make round patties with the mixture.
    • In a skillet, heat 1 tbsp oil on medium heat and place the patties.
    • Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
    • Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.

    Notes

    You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
    Tried this recipe?Let us know how it was!

  • Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast is a simple but delicious comfort food, simply called "Cheese Toast" in my family. This is a quick and easy recipe and you can make them with your choice of bread and toppings. The variations are endless! This is a kid-friendly recipe. Cheese toast also makes a great lunch or snack.
    5 from 3 votes
    Print Recipe Pin Recipe
    Course Snack
    Cuisine American
    Servings 2 slices

    Ingredients
      

    • 2 slices white bread
    • 4 Tbsp cream cheese
    • 2 Tbsp tomatoes finely chopped
    • 2 Tbsp yellow bell pepper finely chopped
    • 2 Tbsp green bell pepper finely chopped
    • 1/4 tsp dry basil
    • 1/4 cup shredded cheddar cheese

    Instructions
     

    • Spread the cream cheese over bread and sprinkle few pieces of, tomatoes, bell pepper, sprinkle cheese to you taste, and sprinkle dry basil.
    • Toast in toaster oven for about 4-5 minutes.

    Notes

    Cheese toast makes a great breakfast treat, or any time snack.
    You may use your choice of toppings like mushrooms, olives, green chili, cilantro.
    Tried this recipe?Let us know how it was!

  • Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal ka Ladoo

    Nariyal Ka Ladoo

    Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 pieces

    Ingredients
      

    • 2 cups fresh grated coconut I am using frozen grated coconut, easily available in Indian grocery stores
    • 1 cup heavy cream
    • 1/2 cup milk
    • 1/2 cup sugar
    • 1 Tbsp coconut powder for garnishing, optional

    Instructions
     

    • In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
    • Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
    • Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
    • Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.

    Notes

    Suggestion
    You can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.
    If you like coconut you will love this delicious burfi.
    Enjoy! With your family and friends.
    Tried this recipe?Let us know how it was!

  • Taco Samosa

    Taco Samosa

    Taco Samosa

    Taco Samosa

    This exciting recipe for Taco Samosa is exactly what it sounds like – a twist to the traditional Samosa. Taco Samosas are delicious and savory with the perfect crisp. When I had my family do the initial taste test, the reaction was WOW! These Taco Samosas should be in your must try list. Not only are these snacks delicious, but will be the conversation piece for your next party or get together. One thing good about these Samosas is that you can prepare them in advance and simply assemble before serving.
    This recipe will make 8 Taco Samosas.
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer, Snack
    Cuisine Fusion, Indian, Mexican
    Servings 4 people

    Ingredients
      

    For Shell

    • 1 cup all-purpose flour plain flour, maida
    • 1/4 cup fine sooji semolina
    • 1/4 tsp salt
    • 1 1/2 Tbsp oil
    • 1/3 cup lukewarm water

    for the Filling

    • 2 cups Potatoes boiled, peeled and chopped into very small cubes
    • 1/2 cup green peas I am using frozen green peas
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds
    • 1 tsp coriander powder
    • 1/4 tsp red chili powder
    • 1/4 tsp garam masala
    • 1 tsp mango powder amchur
    • 1 tsp salt
    • 2 Tbsp green chilies chopped, adjust to taste
    • Oil to Fry

    For Serving

    Instructions
     

    Making the Dough

    • Mix the flour, sooji, salt, and oil add water as needed to make a firm dough.
    • knead the dough for about 1 minutes to make the dough smooth and pliable.
    • Let the dough sit for at least 15 minutes.

    Making the Filling

    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add green peas stir-fry for about 2 minutes.
    • Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala, mango powder, salt and green chili. Stir-fry for about 2 minutes, potato filling should be moist not very dry.

    Making Taco Shells

    • Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls.
    • Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places both sides, this will prevent Taco from puffing and make them crisp.
    • Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
    • Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes. Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.
    • You can prepare the taco shells in advance and store them in air tight container.

    Assembling the Tacos

    • Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney.

    Notes

    Suggestions
    Taco Samosa you can prepare in advance and assemble before serving. Taco shells should be good for two weeks or more. Potato filling also can be refrigerated for 3-4 days just heat the filling before serving. Chutneys I always have ready.
    Tried this recipe?Let us know how it was!

    How to make Fried Taco Samosas – Manjula’s Kitchen

    Instructions:

    Start on a culinary adventure with this innovative fried taco samosas recipe that transforms the beloved samosa into a delightful fusion appetizer – introducing fried tacos samosas! These savory treats boast a perfect crispiness that will surely captivate your taste buds. Impress your family and friends with a unique twist of mexican indian cuisine into samosa taco that is not only delicious but also a guaranteed conversation starter at your next gathering. The best part? You can prepare these fried taco samosas ahead of time and simply assemble before serving, making them a convenient yet impressive addition to your menu.

    Dough Preparation:

    The inception of fried taco samosas recipe involves the careful assembly of flour, sooji, salt, and oil in a mixing bowl. The combination of these elements lays the groundwork for a versatile and flavorful dough that will contribute to the overall texture and taste of the fried tacos samosas. Gradually add water, kneading the ingredients for about 1 minute until a firm and pliable dough is formed. Allow the dough to rest for a minimum of 15 minutes, allowing the flavors to meld and the texture to become more workable.

    Filling Creation:

    Heat oil in a frying pan over medium heat. Confirm the oil’s readiness by adding a cumin seed – if it cracks immediately, the oil is ready. Introduce cumin seeds to the hot oil, followed by green peas. Stir-fry for approximately 2 minutes. Add potatoes, coriander powder, red chili powder, garam masala, mango powder, salt, and green chili to the pan. Stir-fry for an additional 2 minutes, ensuring the potato filling maintains a moist consistency without becoming overly dry.

    Taco Shell Crafting:

    Knead the dough briefly and divide it into 8 equal portions, rolling each into a ball.

    Roll out each dough ball into a 4-inch diameter circle. Use a fork to prick both sides of the rolled taco to prevent puffing during frying, ensuring a crisp texture.

    Heat oil in a frying pan with approximately 1 inch of oil. To check readiness, drop a small piece of dough into the oil – it should sizzle and rise slowly.

    Place a rolled taco in the pan, pressing with a skimmer, turning, and folding it in half to create a taco shape. Ensure there is space between the folds for the potato filling. Fry until light golden brown on both sides, taking about 2-3 minutes per taco. Drain excess oil by placing the fried tacos on paper towels. Repeat the process for the remaining tacos.

    Assembling the Tacos:

    The final step in crafting these delectable Fried Taco Samosas is the art of assembling.

    While the taco shells are still warm, fill each with the hot potato filling.

    Drizzle with your favorite chutney to add a burst of flavor to the taco samosas.

    Notes and Suggestions:

    Prepare taco shells and potato filling in advance for a convenient assembly before serving.

    Taco shells can be stored in an airtight container for up to two weeks or more.

    Potato filling can be refrigerated for 3-4 days; reheat before serving.

    Keep chutneys ready to enhance the flavor of your fried taco samosas.

    Embark on a culinary journey with this Fried Taco Samosas Recipe, blending the best of samosas and tacos for a delightful fusion experience!
    You may also like: Whole Wheat Almond Eggless Cookies, Mango Salsa, Mint Lemonade, Dhokla (Suji – Semolina)

  • Idli Manchurian

    Idli Manchurian

    Idli Manchurian

    Idli Manchurian

    Idli Manchurian is a popular Indo-Chinese dish, and made several different ways. Idli Manchurian is a super delicious appetizer or main dish. I prepare this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Breakfast
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 idlies I am using left over idlies, I do have the recipe for idli
    • 2 cups sliced yellow and green bell pepper use any color bell pepper
    • ¼ tsp salt
    • 2 Tbsp oil for stir-frying idlies and bell pepper

    For Sauce

    • 6 whole red chilies
    • 2 Tbsp oil canola or vegetable oil
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp ginger paste or finely grated ginger adrak
    • 1 Tbsp tomato paste
    • ½ tsp sugar
    • 2 tsp corn starch or arrow root powder
    • 1 cup water

    Instructions
     

    • Boil the red chilies in about 1/2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water.
    • Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside.
    • Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside.
    • In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat.
    • Idli Manchurian is ready. Take them out in a serving bowl.

    Notes

    Manchurian makes a delicious lunch box meal. Also, try Gobi Manchurian, Masala Idli, and Rava Idli.
    Tried this recipe?Let us know how it was!

    How to Make Idli Manchurian: A Flavorful Fusion Delight

    Idli Manchurian is a delightful fusion dish that combines the softness of idlis with the zingy flavors of Indo-Chinese Manchurian sauce. If you’re looking to tantalize your taste buds with a unique twist on traditional idlis, this recipe is perfect for you. Here’s how to make idli manchurian at home, transforming simple idlis into a mouthwatering delicacy.

    Step 1: Preparing Idlis

    Start by making idlis using your preferred method. You can either use leftover idlis or make fresh ones specifically for this recipe. Idlis are a staple South Indian dish made from fermented rice and lentil batter. Their soft and fluffy texture serves as an excellent base for absorbing the flavors of the Manchurian sauce.

    Step 2: Cutting Idlis into Bite-sized Pieces

    Once the idlis are ready, cut them into small, bite-sized pieces. This step ensures that the idlis are evenly coated with the Manchurian sauce, allowing for maximum flavor infusion in every bite. The size of the idli pieces can vary based on your preference, but smaller pieces tend to work best for this dish.

    Step 3: Making Manchurian Sauce

    Next, prepare the Manchurian sauce. This tangy and spicy sauce is the highlight of the dish, adding depth and complexity to the idlis. The sauce typically consists of a combination of ingredients such as soy sauce, ginger, green chilies, and cornstarch for thickening. You can adjust the spice level according to your taste preferences, making it as mild or as fiery as you like.

    Step 4: Frying Idli Pieces

    Heat oil in a pan and gently fry the idli pieces until they turn golden brown and crispy on the outside. Frying the idlis adds a delicious crunch to the dish, contrasting with the softness of the idlis and complementing the texture of the Manchurian sauce.

    Step 5: Tossing Idlis in Manchurian Sauce

    Once the idlis are fried to perfection, add them to the prepared Manchurian sauce. Toss the idlis gently until they are evenly coated with the sauce, ensuring that each piece is infused with the delicious flavors of the sauce.

    Step 6: Garnishing and Serving

    Garnish the Idli Manchurian wor cilantro for a pop of freshness and color. Serve hot and enjoy this tantalizing fusion dish as a snack or appetizer.

    Tips for Perfect Idli Manchurian:

    • Adjust Spice Level: If you prefer a milder flavor, reduce the amount of green chilies or chili sauce in the Manchurian sauce. For those who enjoy a spicier kick, feel free to increase the quantity of these ingredients.
    • Experiment with Additions: Get creative with your Idli Manchurian by adding diced bell peppers or other vegetables to the sauce for added texture and flavor.
    • Serve Immediately: Idli Manchurian is best enjoyed fresh and hot, so serve it immediately after tossing the idlis in the Manchurian sauce to preserve its crispy texture.
    • Use Leftover Idlis: This recipe is a great way to use up leftover idlis from previous meals, giving them a delicious makeover with the flavors of Manchurian sauce.
    •  

    Variations to Explore:

    • Paneer Idli Manchurian: Substitute paneer cubes for idlis to create a delectable Paneer Manchurian dish with a twist.
    • Gobi Idli Manchurian: Replace idlis with crispy cauliflower florets for a vegetarian version of Gobi Manchurian with a South Indian flair.

    Benefits of Idli Manchurian:

    • Rich in Flavor: Idli Manchurian combines the best of South Indian and Chinese cuisines, offering a burst of flavors in every bite.
    • Versatile Dish: This dish can be served as a snack, appetizer, or even a main course, making it perfect for any occasion.
    • Easy to Make: With simple ingredients and straightforward steps, Idli Manchurian is easy to prepare at home, even for beginners in the kitchen.
    • Customizable: You can adjust the ingredients and spice levels according to your taste preferences, making it a versatile dish that everyone can enjoy.

    Frequently Asked Questions (FAQs):

    Can I use store-bought idlis for this recipe?

    • Yes, you can use store-bought idlis if you don’t have time to make them from scratch. Simply cut them into pieces and proceed with the recipe as directed.

    Is Idli Manchurian spicy?

    • The spice level of Idli Manchurian can be adjusted according to your preference. You can make it mild or spicy by controlling the amount of green chilies or chili sauce added to the Manchurian sauce.

    Can I make Idli Manchurian ahead of time?

    • While Idli Manchurian is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to maintain the crispy texture of the idlis.

    Can I freeze leftover Idli Manchurian?

    • It’s not recommended to freeze Idli Manchurian as the texture of the idlis may become soggy upon reheating. It’s best to enjoy it fresh for the best taste and texture.

    Explore More Delectable Recipes

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras Recipe, Baingan Bharta (Roasted Eggplant) Recipe & Matar (Green Peas) Paneer Recipe. Dive into the world of authentic Indian cuisine and elevate your cooking skills with these delightful recipes.

  • Masala Puri (Spicy Crackers)

    Masala Puri (Spicy Crackers)

    Masala Puri

    Masala Puri (Spicy Crackers)

    Masala puri is a delicious, crispy snack. You can also serve them as spicy crackers or chips. They can be quite addicting so be careful. Masala puri is one of my favorite snack with hot cup of chai. This simple and delicious recipe will make a great holiday gift!
    4.25 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 40 masala puri

    Ingredients
      

    • 1 cup all-purpose flour maida, plain flour
    • 1/2 cup fine sooji semolina
    • 1 tsp salt
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp carom seed ajwain
    • 1/8 tsp asafetida hing
    • 1 tsp red chili flakes
    • 2 Tbsp oil
    • 1/2 cup water
    • Also need oil to fry

    Instructions
     

    • In a bowl mix all the dry ingredients all-purpose flour, sooji, Salt, Cumin seeds, carom seeds, asafetida, and red chili flakes.
    • Add oil to the flour mix and rub with your fingers to mix it well. Add the water little at a time, making into a firm dough.
    • Cover the dough and set aside for about 10 minutes or more.
    • Divide the dough into about 40 equal parts, and roll them between your palms.
    • Roll the puries into 3 inch circles.
    • Prick each puri with a fork in 3 to 4 places, this will prevent the puries not to puff while frying.
    • 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 a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry few puries at a time, make sure to place just enough puries to cover the oil. Fry them until both sides are a light golden-brown. Take them out over paper towel and repeat the process.

    Tips

    • Masala Puries can be stored for a couple of months in airtight containers.
    • If the puries are cooked on high heat, they will be soft.

    Notes

    Here are some more gift ideas! Spicy Cashews, Almond Brittle, Flax Seed Burfi
    Tried this recipe?Let us know how it was!

  • Coconut Surprise!

    Coconut Surprise!

    Recipe submitted by Khushboo Dattani

    Coconut Surprise

    Coconut Surprise!

    This dessert comprises of coconut burfi with a tinge of pineapple flavor served with coconut ice-cream and topped with dark chocolate flakes. Its a sweet savory snack
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    Coconut Burfi

    • 2 cups shredded coconut
    • 1 cup sugar
    • 1/2 cup fresh cream
    • 1/2 tablespoon ghee
    • 2 tablespoon powdered or icing sugar
    • 2-3 drops pineapple essence

    Coconut Ice-cream

    • 100 ml coconut milk
    • 200 ml cream of coconut
    • 2-3 drops of Vanilla essence
    • Sugar to taste (if needed depending on sweetness of cream of coconut & coconut milk)

    Chocolate Flakes

    • Dark Chocolate flakes

    Instructions
     

    Coconut Pineapple burfi

    • Heat a non-stick pan on medium heat.
    • Add ghee, shredded coconut, sugar, fresh cream and few drops of pineapple essence and cook while slowly stirring continuously, for approximately fifteen minutes or till the mixture turns light yellowish.
    • Remove from the heat and add powdered sugar and mix. This will help burfi to stay moist.
    • Grease burfi mould or a deep plate with ghee and pour in the coconut mixture and spread evenly.
    • When it cools down, cut into diamond or square shapes or any shape of your choice.
    • Coconut pineapple burfi is ready to serve.

    Coconut Ice-cream

    • Take all the ingredients in food processor bowl or hand blender jar and mix it properly till it has dropping consistency or sufficiently thick.
    • When this batter gets ready, fill it in an ice-cream mould or any air-tight plastic container and deep freeze it for approximately 5 to 6 hours or till the ice-cream is set.
    • Coconut ice-cream is ready to serve.

    Notes

    Note:
    1. We can make this ice-cream in ice-cream maker as well.
    2. Cream of coconut will help get a nice creamy and smooth texture of ice-cream.
    3. Usually cream of coconut is much sweetened so there is actually no need to add extra sugar but in case if it is not sufficiently sweet then add sugar according to your taste.
    4. Ice-cream should be stored in plastic air tight container so that it can stay fresh for a longer time.
     
    Chocolate Flakes:
    • Take any dark chocolate or dark chocolate compound and make it flakes through knife or shredder.
     
    Serving:
    • Serve the coconut burfi and top it with two small scoops of coconut ice-cream and sprinkle some chocolate flakes on it.
    • Alternatively, it can also be topped with chocolate sauce and nuts for a crunchy taste.
    Tried this recipe?Let us know how it was!