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!
This Chocolate Fudge recipe is a huge hit with my grandchildren! Who doesn’t love rich creamy chocolate? I like this dessert because it allows me to let my grand-kids take the role of lead chef. I get to be the sous chef for the day! This recipe is super simple and delicious!
Aloo bhujia is a vegan crispy savory snack. Bhujia looks like short thin noodles. Aloo bhujia is also a favorite snack with my grand kids. This is a perfect snack for a relaxed evening nibbling while watching TV.
1/8teaspoon citric acid or you can use 2 teaspoon lemon juice
1/4teaspoon turmeric, haldi
Also need oil to fry
Instructions
Take a bowl and combine potatoes, salt, chili powder, asafetida, citric acid, and turmeric, mix them well. Add besan and knead into a pliable dough. Do not use any water moisture from the potatoes will be enough to make the dough. If dough is too soft add little more besan. Lightly oil your palm and knead the dough again. Let it sit for ten minutes.
Grease sev maker with fine hole attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
Oil should be moderately hot. Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
Now hold the sev maker over frying pan, press the handle, bhujia will start coming out in to the oil. Slowly move the sev maker in circular motion. Don’t over lap.
Fry both sides till they become light golden brown, and oil will stop sizzling. Bhujia is ready. Remove it using slotted spoon.
Take them out over paper towel lined plate. And continue the same process for remaining dough.
Let the sev cool completely, as it cools they will become crispy.
Store them in air tight container, they should stay good for weeks.
Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras.
2cups potatoes wash, peeled and finely chopped, aloo
1/2cup besan
2tablespoons rice flour
2tablespoons corn starch
1 tablespoon fennel seeds crushed, saunf
1 tablespoon coriander seed crushed, dhania
1/4teaspoon turmeric, haldi
1/4 teaspoon mango powder, amchoor
1/8teaspoon asafetida, hing
1-1/2teaspoons red chili flakes
1tablespoon ginger finely chopped, adrak
2 tablespoons cilantro chopped, hara dhania
1tablespoon oil
1teaspoon salt
Also need oil to fry
Instructions
Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
Mix all the ingredients together except salt and potatoes.
Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly.
Now add the salt and mix it well.
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should raise to the top but not change color right away.
Oil your fingers it helps dropping the potatoes in the frying pan.
While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying.
Fry the potatoes until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
How to Make Crispy Aloo Pakora: A Step-by-Step Guide
Crispy Aloo Pakoras are delightful appetizers that cater to various dietary preferences and occasions. These gluten-free treats are perfect for both kids and adults alike, offering a quick and easy snack option, ideal for street food cravings. Made with vegan ingredients, these pakoras are not only delicious but also suitable for those following a plant-based diet. Enjoy the crispy goodness of these flavorful potato fritters without any worries about gluten, making them a versatile and inclusive snack for everyone to relish.
Introduction to Crispy Aloo Pakora Recipe
In this crispy aloo pakora recipe, we’ll explore the secrets to achieving the perfect texture and flavor for these beloved Indian snacks. Aloo pakora is crispy on the outside and soft on the inside, these pakoras are a delightful treat for any occasion. Whether you’re looking for a quick snack or planning a party menu, these pakoras are sure to impress. Let’s dive into how to make crispy aloo pakora with this step-by-step guide.
Step 1: Prepare the Ingredients
To start making crispy aloo pakoras, gather the following ingredients: potatoes, chickpea flour (besan), rice flour, salt, cumin seeds, chili powder, asafoetida (hing), and water. Peel and slice the potatoes thinly, ensuring they’re uniform in thickness for even frying. Mix the chickpea flour, rice flour, salt, cumin seeds, chili powder, and asafoetida in a bowl. These ingredients will ensure your aloo pakoras crispy and full of flavor.
Step 2: Coat the Potatoes
Dip the potato slices into the prepared batter, ensuring each slice is thoroughly coated. The batter will help create that signature crispy texture when fried. Make sure the batter evenly covers each slice to achieve crispy aloo pakoras.
Step 3: Heat the Oil
In a deep frying pan, heat oil over medium heat. The key to how to make aloo pakora crispy is ensuring the oil is hot enough before frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.
Step 4: Fry the Pakoras
Carefully place the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a paper towel to drain excess oil.
Step 5: Serve and Enjoy
Your crispy aloo pakoras are now ready to be served! Enjoy them hot with your favorite chutney or sauce. These pakoras make for a perfect appetizer or snack, guaranteed to please everyone with their irresistible crunchiness and delicious flavor.
Tips for Making Crispy Aloo Pakoras
Thinly slice the potatoes: Slicing the potatoes thinly ensures they cook evenly and become crispy when fried.
Maintain the oil temperature: Keep an eye on the oil temperature to ensure it remains hot throughout the frying process, resulting in crispy pakoras.
Use a slotted spoon: When frying the pakoras, use a slotted spoon to carefully flip them and remove them from the oil, ensuring they cook evenly and are not soggy.
Variations of Aloo Pakora Recipe
Mixed Vegetable Pakoras: Add other vegetables like spinach, or cauliflower to the batter for a variation in flavor and texture.
Spice Level: Adjust the amount of chili powder according to your spice preference. You can also add finely chopped green chilies for an extra kick.
Cheese Stuffed Pakoras: Place a small cube of cheese between two potato slices before dipping them in the batter for a gooey and indulgent twist.
Benefits of Aloo Pakoras
Rich in Carbohydrates: Potatoes are a good source of carbohydrates, providing energy to keep you feeling full and satisfied.
High in Fiber: Chickpea flour used in the batter is high in fiber, aiding in digestion and promoting gut health.
Vitamins and Minerals: Potatoes contain essential vitamins and minerals such as vitamin C, potassium, and B vitamins, contributing to overall health and well-being.
FAQs about Aloo Pakoras
Can I make aloo pakoras ahead of time?
Yes, you can prepare the batter and slice the potatoes ahead of time. Fry the pakoras just before serving for the best results.
Can I bake aloo pakoras instead of frying them?
While frying gives the pakoras their characteristic crispiness, you can try baking them for a healthier alternative. However, the texture may differ slightly.
How do I store leftover pakoras?
Allow them to cool completely, then store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving for the best taste and texture.
Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.
We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
Oil to fry
For syrup
3/4cups of sugar
1/3cup of water
1/4 teaspoon crushed cardamom seeds
Instructions
Syrup
In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.
For Chiroti
In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
Roll each patty in rounds or in rectangles about 3” to 5”.
Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
Crispy Aloo Tikki is a popular street foodchaat that can be made in a variety of ways. Any way you prepare these tikkis, they are sure to turn out great! They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
1 15oz can of chick pea, garbanzo beans, kabuli chana,
2tablespoons oil
2tablespoons besan (gram flour)
2tablespoons green chili finely chopped, adjust to taste
2 tablespoons ginger finely chopped, adjust to taste
1teaspoon salt
1/2teaspoon black salt
1 teaspoon roasted cumin seeds powder
1teaspoon garam masala
1/2teaspoon mango powder (amchoor)
Instructions
Preparation for potatoes
Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.
Chola Topping
Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.
Making the Crispy Aloo Tikki
Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.
Notes
Tips
Do not cook on low heat, tikkies will become greasy and will not be as crispy.
Aloo tikkies are ready serve hot with spicy chola.
You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
Chola topping also goes well with samosas and Samosa Pinwheels.
Thattai is a popular south Indiansnack. You may call them crispy rice crackers. This is made with rice flour and a few spices. It is both vegan and gluten free. Thattai is a great snack to have on hand in your pantry.
Combine all the ingredients in a bowl, except water, rice flour, salt, asafetida, sesame seeds, chana dal, ginger, green chili, and oil mix it well. Add water as needed to make the firm dough.
Divide the dough in about 30 equal parts.
Take 2 plastic sheet, I am using zip lock bags this makes it easy to roll. Place one part of the dough between two bags and flatten it thin. Heat oil in a heavy frying pan on medium heat. Check the oil temperature by dropping a small piece of dough into the oil, if it sizzle and rises to the surface slowly, without changing the color, oil is ready for frying.
Gently transfer the flattened dough into the oil. Do not over crowed the frying pan. Fry them until they are light golden brown both sides. This should take about four minutes.
Take them out over paper towed to drain the excess oil.
Repeat the same process for the rest of the dough.
Thattai should be crisp. After it cools, store it in an air tight container.
Chocolate chip cookies are always a treat. These are egg-less cookies, and they are supper easy to make. These cookies are delicious dessert and a crispy snack that taste great with milk or hot cup of tea.
Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of 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 come up and not change color instantly.
Place about two tablespoons 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 pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.Serving suggestions
The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian veganstreet food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
Use chilled water to make the batter, as it helps in making the pakoras crispier.
Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used.
Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
FAQs about Mixed Vegetable Pakoras
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
Khaman (Besan) dhokla, is a tasty Gujarati snack. This salty vegan, gluten free snack has a texture similar to cake. This is a popular street food in Gujarat. The best snacks are usually easy and quick to make. This is a delicious guilt-free snack, or side dish that can go with any meal.
1-1/4cups water use as needed to make pouring consistency
2-1/2teaspoons Eno (fruit Salt)
For Seasoning:
2tablespoons oil
1/2teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
4-5 curry leaves optional
2 green chili seeded and cut into 4 length wise
Also need 2-3 tablespoons hot water
Utensils to steam Dhokla
Dhokla maker – or, if you don’t have that, use all three of the following: that’s what I am also using
Covered pan large enough to hold round cake rack
Round cake-cooling rack
Round 9” cake pan
Instructions
Sift the besan, and make batter should be smooth and pouring consistency. Add all the ingredients except the ENO to the batter sooji, salt, sugar, asafetida, ginger, citric acid and green chili, mix it well, if needed add little more water. Set aside. We will add the ENO just before steaming.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add the ENO to the batter and beat the batter for a minute, batter will become airy and frothy. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 8 minutes on medium heat. Do not open the pen in between.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and let it sit over the stem for 4-5 minutes covered.
Prepare the seasoning
Heat oil in a small pan over medium heat moderately. Add mustard seeds, and sesame seeds stir for 3-4 seconds, add green chili stir and curry leaves, stir for few seconds. Cover the pan and turn off the heat. Careful curry leaves will splatter.
First drizzle the hot water over dhokla this will keep the dhokla moist. Then drizzle the seasoning over.
Cut them in squares.
Serve with Hari cilantro chutney. Taste best when it is served warm.
Notes
Suggestion
Khaman Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
This light and fluffy snack is perfect for those looking for healthier options due to its low-fat content and absence of cholesterol. It can also be an ideal addition to lunch boxes, providing a nutritious and flavorful alternative to traditional snacks. Moreover, Khaman Dhokla’s vegan ingredients make it inclusive for those adhering to plant-based diets.
With its savory taste and soft texture, Khaman Dhokla is a popular choice for street food enthusiasts seeking satisfying yet wholesome options. Its ability to cater to various dietary needs while offering delicious flavors makes it a versatile and beloved dish in Indian cuisine.
Understanding the Method:
To begin our journey towards mastering Khaman Dhokla, it’s essential to understand the method behind its preparation. The process involves creating a smooth batter from besan (gram flour) along with a blend of spices and other ingredients. The batter is then steamed until it rises and cooks to perfection. Let’s delve into the detailed steps involved in making this savory delight:
Preparing the Batter:
Sift the besan to ensure a smooth texture.
Gradually add water to achieve a pouring consistency, ensuring there are no lumps.
Incorporate additional ingredients such as sooji (semolina), salt, sugar, asafetida, ginger, citric acid, and green chili, mixing thoroughly.
Adjust the batter consistency if necessary by adding a little more water.
Set aside the batter and refrain from adding ENO (fruit salt) at this stage.
Setting up for Steaming:
Grease a cake pan and set it aside.
Place a cake rack inside a saucepan and add water, ensuring it touches the cake rack.
Bring the water to a boil over medium heat.
Adding ENO and Steaming:
Just before steaming, add ENO to the batter and beat vigorously for a minute until the batter becomes airy and frothy.
Quickly pour the batter into the greased cake pan and place it inside the saucepan over the cake rack.
Cover the saucepan and steam the dhokla for approximately 8 minutes on medium heat without opening the lid.
To check for doneness, insert a knife into the dhokla; if it comes out clean, the dhokla is ready.
Turn off the heat and let the dhokla sit over the steam for 4-5 minutes, covered.
Preparing the Seasoning:
Heat oil in a small pan over medium heat.
Add mustard seeds and sesame seeds, stirring for a few seconds until they begin to crackle.
Incorporate green chilies and curry leaves, stirring briefly.
Cover the pan and turn off the heat, being cautious as curry leaves may splatter.
Finishing Touches and Serving:
Drizzle hot water over the steamed dhokla to keep it moist.
Pour the prepared seasoning over the dhokla.
Cut the dhokla into squares for serving.
Serve warm with Hari cilantro chutney for a delightful culinary experience.
Tips for Perfecting Khaman Dhokla:
Now that we’ve outlined the method, let’s delve into some essential tips to ensure your Khaman Dhokla turns out perfect every time:
Consistency is Key: Achieving the right consistency of the batter is crucial for fluffy dhoklas. Aim for a smooth, lump-free batter with a pouring consistency.
Timeliness: Once ENO is added to the batter, it should be steamed immediately to ensure the dhokla rises properly.
Steaming Technique: Maintain a medium heat while steaming and resist the urge to open the lid during the steaming process, as this may affect the dhokla’s texture.
Seasoning Sensation: The tempering or seasoning adds an extra layer of flavor to the dhokla. Ensure the mustard seeds crackle and the curry leaves release their aroma for the perfect seasoning.
Serving Suggestions: Khaman Dhokla tastes best when served warm with fresh Hari cilantro chutney. The combination of flavors elevates the culinary experience.
Frequently Asked Questions (FAQs):
Here are some common queries regarding Khaman Dhokla along with their answers:
Can I make Khaman Dhokla in advance?
Yes, you can prepare Khaman Dhokla in advance and refrigerate it for a few days. Before serving, reheat the dhokla either in a microwave or by steaming.
Can I customize the spice level of Khaman Dhokla?
Absolutely! Feel free to adjust the quantity of green chilies according to your spice preference. You can also omit them altogether for a milder flavor.
What can I serve with Khaman Dhokla besides chutney?
Khaman Dhokla pairs well with a variety of accompaniments such as tamarind chutney, mint chutney, or even a tangy tomato-based sauce.
Can I freeze Khaman Dhokla for later use?
While it’s best enjoyed fresh, you can freeze Khaman Dhokla for a short period. Ensure it is tightly wrapped to prevent freezer burn, and thaw it thoroughly before reheating.
Health Benefits of Khaman Dhokla:
Apart from its delicious taste, Khaman Dhokla offers several health benefits
Rich in Protein: Gram flour, the main ingredient in Khaman Dhokla, is an excellent source of plant-based protein, making it a nutritious snack or meal option.
Low in Calories: Steamed rather than fried, Khaman Dhokla is relatively low in calories compared to other fried snacks, making it a healthier choice for weight-conscious individuals.
Gluten-Free: Since Khaman Dhokla is made from gram flour, it is naturally gluten-free, catering to individuals with gluten intolerance or celiac disease.
Easy to Digest: The steaming process makes Khaman Dhokla light and easy to digest, making it suitable for individuals with digestive sensitivities.
Mastering the art of making Khaman Dhokla is a rewarding culinary journey. By following the detailed method, incorporating essential tips, and exploring serving suggestions and health benefits, you can elevate your dhokla-making skills to new heights. Whether enjoyed as a snack, breakfast item, or party appetizer, Khaman Dhokla is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, embark on this flavorful adventure, and savor the joy of creating and indulging in homemade Khaman Dhokla!
Masala Vada is a South Indian favorite snack that is made with spiced chana dal. They are delicious crunchy on the outside and soft inside. Masala Vada is a popular street food in South India. Try serving along with your afternoon tea.
Wash and Soak chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
Drain the water, keep 2 tablespoons soaked dal aside. Grind dal coarsely without adding any water. I like to use food processor.
Take out the dal in a mixing bowl, add all the ingredients, potatoes, rice flour, salt , fennel seeds, mango powder, black pepper, asafetida, ginger, green chili, cilantro and soaked chana dal. Mix it well.
Lightly wet your palms, this will make easy to roll the vadas. Take a lemon size ball of the mix, flatten it with your hands, making them to about half inch thick patties. This should make about 16 patties. I like to make few of patties before I start frying.
Heat the oil in a frying pan, (frying pan should have about 1” of oil) over medium heat. Oil should be moderately hot when you drop the vada, oil should sizzle and come to surface slowly. Gently drop the vadas in oil making sure they don’t overlap.
Fry the vadas both sides till golden brown and crisp, turning over two to three times. This should take 6-7 minutes. Repeat the same procedure for the rest of the mix.
Take them out over paper towel, this absorb the access oil.
Serve vadas as they are or with chutneys, I like them with coconut chutney.
Masala Vada is a delightful Indian appetizer and street food snack that fits perfectly into the categories of gluten-free, vegan, and snacks. Made primarily from chickpea flour and an assortment of spices, Masala Vada is a savory fritter popular in South Indian cuisine. It’s typically crafted by blending soaked and coarsely ground chana dal (split chickpeas) with green chilies, ginger, curry leaves, and coriander leaves.
Masala vada is a popular South Indian snack made from chana dal. It is crispy on the outside and soft on the inside, making it a delightful treat for snack lovers. This masala vada recipe is easy to follow and yields delicious vadas that are perfect for serving with tea or as an appetizer.
Soaking the Chana Dal
To begin making the recipe of masala vada, start by soaking the chana dal in water for at least 3-4 hours. This helps to soften the dal and make it easier to grind later on.
Draining and Grinding
Once the dal is soaked, drain the water completely and transfer the dal to a blender or food processor. Grind it coarsely without adding any water. The texture should be coarse, with small pieces of dal still visible.
Mixing the Ingredients
Transfer the ground dal to a mixing bowl and add chopped green chilies, grated ginger, chopped cilantro, cumin seeds, and salt to taste. Mix everything together until well combined. This mixture forms the base of your masala vada.
Shaping the Vadas
Heat oil in a deep frying pan or kadhai over medium heat. While the oil is heating, take small portions of the dal mixture and shape them into small patties or vadas. You can flatten them slightly with your palms to ensure even cooking.
Frying the Vadas
Carefully slide the shaped vadas into the hot oil, making sure not to overcrowd the pan. Fry them in batches until they turn golden brown and crispy on both sides. Use a slotted spoon to remove the fried vadas from the oil and drain them on paper towels to remove excess oil.
Serving
Serve the dal vada hot with your favorite chutney or sauce. They can also be enjoyed on their own as a crunchy and flavorful snack.
Tips
To make the vadas even more flavorful, you can add curry leaves, or grated coconut to the dal mixture.
Make sure the oil is hot enough before frying the vadas to ensure they cook evenly and become crispy.
If you prefer a spicier version, you can increase the quantity of green chilies or add a pinch of red chili powder to the dal mixture.
Variations
Instead of chana dal, you can use a combination of different dals like moong dal, urad dal, or toor dal to make variations of masala vada.
For a healthier alternative, you can air-fry the vadas instead of deep-frying them. Simply preheat the air fryer, brush the vadas with a little oil, and air-fry them until crispy.
Benefits
Masala vada is a good source of protein and fiber due to the presence of chana dal, making it a nutritious snack option.
The spices used in the vadas like ginger and cumin seeds have digestive properties and aid in digestion.
As these vadas are fried, they should be consumed in moderation as part of a balanced diet.
FAQs
Can I make masala vada ahead of time?
Yes, you can prepare the dal mixture in advance and store it in the refrigerator. When ready to serve, shape the vadas and fry them fresh for the best taste and texture.
Can I freeze masala vada?
While it’s best to consume masala vada fresh, you can freeze any leftover vadas for later consumption. Simply place them in an airtight container or ziplock bag and freeze for up to a month. Reheat them in an oven or air fryer before serving.
Can I use pre-cooked dal to make masala vada?
It’s recommended to use uncooked, soaked dal for this recipe as it gives the vadas the right texture and consistency. Using pre-cooked dal may result in vadas that are too soft and mushy.
Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.
How to boil the chickpea
Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.
Notes
Serving suggestions
Aloo chana chaat also makes a good lunch box meal.
Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
Heat the frying pan on medium. Add butter and let it melt.
Next add milk curd, and milk powder. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put few pieces of sliced pistachios on every piece burfi.
Notes
Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2teaspoon cumin seeds (jeera)
1/8teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2cup finely chopped spinach
1/2cup finely chopped bell pepper
1/2cup water to make batter
2tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Instructions
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
Is this a Paratha or Samosa! These Paratha Samosas are a delicious fusion on traditional samosas and aloo parathas. Who doesn't enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious! You can now enjoy both your favorites (samosa and paratha) at the same time.
2tablespoons clarified butter or ghee (if you follow vegan diet use oil)
1/3cup water
Filling
3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
1/4 cup green peas, I am using frozen peas thawed
1-1/2tablespoons oil
1/2teaspoon cumin seeds (jeera)
1teaspoon coriander powder (dhania)
1teaspoon salt
1/4 teaspoon red chili powder
1 tablespoon green chili finely chopped
1/2teaspoon mango powder (amchoor)
1/4teaspoon garam masala
2tablespoons chopped cilantro (hara dhania)
Also need about 1/4 cup oil for cooking
Instructions
Dough
Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.
Filling
Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
Let the filling cool to the room temperature. Lightly mash the filling.
Making Paratha Samosa
Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
Paratha Samosa is the best served hot and crispy.
If they are made in advance re-heat using a skillet or oven.
Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe
Paratha Samosa is a delightful fusionsnack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It’s a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling.
Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we’ll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It’s perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let’s dive into the step-by-step process of making this irresistible samosa paratha recipe.
Step 1: Prepare the Filling
To begin this paratha samosa recipe, let’s first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.
Step 2: Make the Paratha Dough
While the filling is cooking, let’s prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.
Step 3: Stuff and Shape the Parathas
Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.
Step 4: Cook the Parathas
Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.
Tips for Perfect Samosa Paratha
Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
Use hot water while kneading the dough for softer, more pliable samosa parathas.
Don’t overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.
Variations of Samosa Paratha
Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.
Benefits of Paratha Samosa
Combines the flavors of two popular Indian snacks – samosas and parathas.
Provides a hearty and satisfying meal or snack option.
Can be customized with various fillings and spices to suit individual preferences.
Frequently Asked Questions (FAQs)
Q: Can I make the dough for samosa paratha in advance?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.
Q: Can I freeze leftover samosa parathas?
A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.
