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!
Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack that is prepared for holidays. It is perfect with a hot cup of Chai. In my opinion, chakli is a must-have munchie! Chakli is prepared many different ways using different pulses with rice. I plan on making Chakli with rice flour and moong dal.
Also need chakli maker, available in Indian grocery stores
Instructions
Mix all the dry ingredients in a bowl rice flour, all-purpose, sesame seeds, chili powder, black pepper, cumin seeds, asafetida, turmeric, and salt. Set aside.
Cook the moong dal with 2 cups of water over medium high heat till it is very soft, and mushy, if needed add more water.
Add hot dal to rice flour mix and mix with spoon, add lemon juice, and hot oil, and mix it well. First use the spoon to mix because mix will be quite hot.
Add hot water as needed to make soft and firm dough. Cover the dough and set aside for five minutes.
Knead the dough well. Divide the dough into 3 parts and roll them into long rolls. Put one of the roll into chakli maker, and close. Press the chakli maker, making the chackli into spiral’s (roll them 3 to 4 times) over flat plate.
Heat the oil in a frying pan over medium heat, frying pan should have about one inch of oil. Oil should be moderately hot. Put few chaklies at a time just enough to cover the surface of the oil.
Fry them both sides until they are light brown, this should take 4 to 5 minutes.
Serve them after they cool off so chaklies are nice and crispy. Or store them in air tight container for later use.
Notes
Notes
If dough is too soft add little more rice flour.
If they are braking it is ok don’t worry still it will taste great, need some practice.
Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.
2cups boiled green peas I am using frozen green peas
2tablespoons oil
3teaspoons coriander powder (dhania)
1 teaspoon red chili powder
1teaspoon mango powder (amchoor)
1/4teaspoon garam masala
3/4teaspoon salt (adjust to your taste)
Instructions
for Dough
Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
Knead the dough to make it smooth and pliable.
Cover the dough and let it sit least ten minutes.
To Make Filling
Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
Turn off the heat and let the let the filling cool to room temperature.
Making samosas
Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack
Introduction:
In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizingvegansnack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.
Step 1: Preparing the Dough
To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.
Step 2: Making the Green Peas Filling
Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.
Step 3: Shaping and Filling the Samosas
Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.
Step 4: Frying to Golden Perfection
Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.
Step 5: Serving and Enjoying
Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!
Tips for Perfect Cocktail Samosas:
Ensure the dough is rolled thinly for crispy samosas.
Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
Fry the samosas in hot oil for a crispy texture.
Serve the samosas hot for the best taste and texture.
Variations to Try:
Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.
Benefits of Cocktail Samosas:
Cocktail samosas are a great appetizer or snack option for parties and gatherings.
They can be easily customized with different fillings to suit various tastes and dietary preferences.
Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.
FAQs (Frequently Asked Questions):
Can I make cocktail samosas ahead of time?
Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.
Can I bake cocktail samosas instead of frying them?
While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.
How long do cocktail samosas stay fresh?
Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.
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:
Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.
Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
Divide the dough into 18 equal parts.
Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
Take them out over paper towel, which will absorb the extra oil.
Notes
Notes
If the nimkies are cooked on high heat, they will not be crisp.
Nimkies can be stored for a month in airtight containers.
Sago Vada is a simple grain free snack that can be served with plain homemade yogurt for people who are fasting on Janmashtami day. Its a crunchy snack that's crispy on the outside and soft and chewy on the inside. Enjoy!
Medium Sized Potatoes – 2(Boiled, peeled and mashed)
1/4 Cup Peanuts – (Dry roasted, coarsely ground)
1Tsp Black Pepper – (Coarsely ground)
1Green Chilli – (finely chopped)
1tbspGinger -(finely chopped)
Curry Leaves/Cilantro – Few (finely chopped)
1tsp Salt – (adjust as needed)
1cupVegetable Oil to fry
Instructions
Soak Sago in just in enough water to cover it for about 2 hours. It should absorb all water.
In a bowl, add mashed Potatoes, soaked Sago, Peanut powder, Pepper powder, chopped Green Chilli, Cilantro/Curry leaves and Salt. Mix well.
Heat oil in a pan on medium high.
Apply a drop of oil on your palm. Take lemon sized dough mix and flatten it into Vada(Patty) between your palms.
Slowly drop the Vadas into the hot oil pan.Fry them until they are crispy, golden brown slowly turning them in between. Drain them into paper towel. Sago Vadas are ready serve.
Sweet Potato Laddu is a delicious and simple dessert recipe to make. Everyone is sure to ask for seconds. It can also be served as a sweet snack for laddu is everyone's favorite
Bread dahi vada is a quick and delicious version of the original dal lentil vadas. There is no soaking of lentil required, no grinding and no frying required; this is an instant version of dahi vada. This can be served as a snack or appetizer.
3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores
1/4teaspoon salt
2teaspoons ginger finely chopped
2 teaspoons green chili finely chopped
2 teaspoons sliced almonds
For Serving
1-1/2cups yogurt (curd, Dahi)
1/4cup tamarind chutney check the recipe on my website
1/2teaspoon salt
1/2teaspoon red chili powder
Instructions
Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside.
Cut bread slices into rounds, I am using 3” cookie cutter.
Lightly wet one side of the bread and put 2 teaspoons of filling in center and fold the bread in half, forming semi-circle. Press the edges together with your fingers. Make sure the edges are sealed.
Continue filling rest of the vadas in the same manner.
Brush the vadas both side lightly with oil, and toast them in toaster oven just enough that bread has become light golden brown. You can also bake them in oven.
Serving the vadas
Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add the salt, adjust to your taste.
When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms.
Dip them in yogurt one at a time and arrange them in serving plate, sprinkle the red chili powder to your taste, it is optional, drizzle the tamarind chutney and few pieces of cilantro, and gives a nice color.
Bread Dahi Vada is a delightful twist to the traditional dahi vada, offering a quicker and simpler way to enjoy this beloved Indian snack. Bread dahi vada is perfect for those who crave the flavors of dahi vada but prefer a hassle-free preparation method. This recipe is a fusion of textures and flavors, combining the softness of bread with the tanginess of yogurt and the spiciness of chutneys. Here’s how to make bread dahi vada at home.
Step 1: Preparing the Bread
To begin making bread dahi vada, start by preparing the bread slices. Trim the edges of the bread slices and then cut them into desired shapes. You can cut them into squares, rectangles, or use cookie cutters to create fun shapes like stars or hearts. This step ensures that the bread absorbs the yogurt mixture well, resulting in soft and flavorful vadas.
Step 2: Soaking the Bread
Once you’ve cut the bread into desired shapes, soak them in lukewarm water for a few seconds. Ensure that the bread slices are fully submerged in water to soften them. This step is crucial as it allows the bread to absorb moisture, making it easier to shape into vadas later. Squeeze out excess water from the soaked bread slices gently, being careful not to break them.
Step 3: Preparing the Yogurt Mixture
The next step in making bread dahi vada is to prepare the yogurt mixture. In a bowl, whisk fresh yogurt until smooth and creamy. Add a pinch of salt and sugar to the yogurt and mix well. The yogurt should have a balanced flavor, with a hint of sweetness to complement the savory elements of the dish. You can adjust the seasoning according to your taste preferences.
Step 4: Assembling the Bread Dahi Vada
Now it’s time to assemble the bread dahi vada. Take each soaked bread slice and gently squeeze out any remaining water. Place the squeezed bread slice on a serving plate or platter. Spoon a generous amount of the prepared yogurt mixture over the bread slice, covering it completely. Ensure that the yogurt coats the bread evenly, imparting its tangy flavor to every bite.
Step 5: Garnishing the Bread Dahi Vada
After assembling the bread dahi vada, it’s time to garnish it with various toppings and chutneys. Drizzle sweet tamarind chutney and spicy green chutney over the vadas, adding layers of flavor and heat. Sprinkle a pinch of chaat masala and roasted cumin powder on top for an extra burst of taste. Garnish with finely chopped cilantro leaves and pomegranate seeds for a vibrant and refreshing touch.
Tips for Making Perfect Bread Dahi Vada:
Use Fresh Bread: Opt for fresh bread slices as they absorb moisture better, resulting in softer vadas.
Soak Bread Just Right: Ensure that you soak the bread slices for the right amount of time. Over-soaking can make them mushy, while under-soaking can make them dry.
Adjust Seasonings: Taste the yogurt mixture before assembling the vadas and adjust the seasonings according to your preference. You can add more salt or sugar as needed.
Variations of Bread Dahi Vada:
Stuffed Bread Dahi Vada: For a flavorful twist, you can stuff the soaked bread slices with a mixture of chopped nuts, raisins, and spices before coating them with yogurt.
Bread Dahi Vada Chaat: Turn bread dahi vada into a delightful chaat by adding tomatoes, sev, and a drizzle of mint chutney on top.
Benefits of Bread Dahi Vada:
Quick and Easy: Bread dahi vada is a quick and easy recipe that can be prepared in minutes, making it perfect for busy days or sudden cravings.
Lighter Option: Unlike traditional dahi vada made with lentils, bread dahi vada is lighter on the stomach, making it suitable for those looking for a lighter snack option.
FAQs (Frequently Asked Questions) about Bread Dahi Vada:
Can I use whole wheat bread for this recipe?
Yes, you can use whole wheat bread instead of white bread for a healthier twist. However, keep in mind that whole wheat bread may have a denser texture.
Can I prepare bread dahi vada in advance? (H2)
While it’s best to assemble bread dahi vada just before serving to maintain the texture of the bread, you can prepare the components in advance and assemble them when ready to serve.
For more delightful Indian recipes, 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:
Handvo is a popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. This is served with chutney. Handvo is crisp outside and soft inside.I have many requests for this recipe and decided to give a try. Finely after trying few times I was happy with my last trial. Now it is the time for me to try out this recipe with friends including friends from Gujrat as they were asking for the recipe. I said wow, so here is the recipe. This is a healthier option to other fried and oily snacks and its a north indian recipe that would be loved by all.
8×8 baking pan, for this recipe I prefer glass baking pan
Instructions
Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
Sprinkle the sesame seeds over the handvo batter.
Heat the oil for seasoning in a small pen over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
Drizzle the seasoning over the top of the sesame seeds.
Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
1cupshredded paneeravailable in Indian grocery stores
1/2tspsalt
1/2tspcumin seedsjeera
1/8tspblack pepper
1tspginger finely shreddedadrak
2tbspcilantro finely choppedhara dhania
1tspgreen chili finely chopped
2tbsphot milk, use as needed
2tbspmelted butter
Instructions
Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.
Trim the edges of the bread slices. Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.
Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.
Notes
VariationsInstead of paneer you can also use the boiled mashed potato with same spices.
Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor.
Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed.
Heat a heavy non stick skillet on medium heat and greased the skillet generously.
Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/4 inch thick and two to three inch circle.
Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown.
Serve them hot or at room temperature they taste delicious.
This delightful and refreshing Spring Fruit Salad treat is 100% vegetarian and vegandessert. It was a hit with my boyfriend and even his young nieces. I hope you will enjoy this recipe as much as we do!
Make dressing. Mix all ingredients for Citrus Sesame Dressing in a mixing bowl and whisk until a slight emulsion forms. Set aside.
Dice mango and slice strawberries. Put diced mangoes in a large mixing bowl and set aside. Place strawberries in another bowl or plate and set aside.
Dice pear and avocado and add to mangoes in the large mixing bowl. Toss in a few tablespoons of the dressing. The citrus juices will prevent the avocado and pear from turning brown while you plate the salad.
Lay strawberry slices in a circular ring on a salad plate.
Spoon out a generous portion of the diced mangoes, avocados and pears and place in the center of the ring of strawberry slices. About 3 to 4 tablespoons.
Top with sprouted micro greens.
Then drizzle some of the citrus sesame dressing over the top.
The ultimate fruit basket salad is aptly named because it looks like a basket. It is a great presentation that will impress your family and friends. Its like a healthydessert alternative.
Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger buns) filled with spicy potatoes and topped with peanuts, chutney, fine sev and pomegranate. Enjoy this delicious sandwich;
Spice mix which we prepared that should be about 1 tablespoon
1tablespoon tamarind paste (imli)
3teaspoons sugar
1/2cup water
Also Need
4 buns
2tablespoons butter for cooking
To Serve
1/4 cup roasted and crushed peanuts
1/4cup fine sev available in Indian grocery stores
1/4cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
3tablespoons cilantro chutney (dhania chutney)
Instructions
For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.
For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.
Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.
How to Proceed
Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.
Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.
Dabeli is a beloved Indian street food that tantalizes taste buds with its spicy, sweet, and tangy flavors. Originating from the state of Gujarat, dabeli has gained popularity across the country for its unique taste and satisfying texture. This dabeli recipe offers a delightful culinary journey, combining aromatic spices, creamy potatoes, crunchy peanuts, and a medley of chutneyssandwiched between soft buns. Let’s delve into the art of making this irresistible dabeli.
Step 1: Making the Dabeli Masala
To begin, let’s prepare the dabeli masala. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, cloves, cinnamon stick, dried red chilies, fennel seeds, and peppercorns until fragrant. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic dabeli masala forms the heart of the dabeli’s flavorful filling.
Step 2: Preparing the Potato Filling
Next, let’s create the savory potato filling. Heat oil in a pan over medium heat and add mustard seeds. Once the mustard seeds splutter. Now, incorporate the mashed potatoes into the pan along with the prepared dabeli masala. Mix well to ensure the potatoes are evenly coated with the spices. Drizzle in the tamarind chutney for a hint of tanginess and season with salt to taste. Allow the filling to cook for a few minutes until the flavors meld together beautifully.
Step 3: Assembling the Dabeli
Now comes the exciting part – assembling the dabeli sandwiches! Slice the burger buns in half and lightly toast them with a smear of butter on a hot griddle until golden brown. Spread a generous layer of the prepared potato filling onto the bottom half of each bun. Sprinkle roasted peanuts, pomegranate seeds, and chopped coriander leaves on top for added crunch and freshness. Drizzle a little more tamarind chutney over the filling for an extra burst of flavor. Finally, cover the sandwiches with the remaining bun halves and press gently to secure the layers.
Step 4: Serving and Enjoying
Once assembled, dabeli sandwiches are ready to be served and savored! For the authentic street food experience, garnish each sandwich with a generous sprinkle of sev – crispy chickpea flour noodles that add a delightful crunch. Serve dabeli sandwiches hot with extra chutneys on the side for dipping, if desired. These irresistible treats are perfect for picnics, parties, or simply as a satisfying snack any time of day.
Variations and Tips:
For a twist on the classic recipe, try substituting the potato filling with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian option.
Experiment with different types of chutneys, such as mint chutney or to customize the flavor profile according to your preference.
To make dabeli spicier, add chopped green chilies or a dash of chili powder to the potato filling.
For a richer taste, spread a layer of butter on the toasted buns before assembling the sandwiches.
Benefits of Dabeli:
Dabeli is a wholesome snack that provides energy and satisfies hunger cravings, making it ideal for a quick meal or on-the-go snack.
Potatoes, the main ingredient in dabeli, are a good source of carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
The combination of spices in dabeli masala not only enhances the flavor of the dish but also offers various health benefits, including aiding digestion and boosting metabolism.
FAQs (Frequently Asked Questions):
Q: Can I make dabeli masala in advance?
A: Yes, you can prepare dabeli masala in large batches and store it in an airtight container for future use. This allows for quick and convenient assembly whenever the craving strikes.
Q: Can I adjust the spice level of dabeli according to my taste preferences?
A: Absolutely! Feel free to adjust the amount of dabeli masala or add more/less chili powder to suit your preferred spice level. You can also control the heat by choosing mild or spicy chutneys.
Other Recipes on Manjula’s Kitchen (H2)
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:
1cup coconut flour (available at Sprouts or any specialty store)
1 cup all-purpose flour
2 tbs cooking oil for making dough
2tbs brown sugar
1tbs finely crushed dry rosemary
1tbs freshly squeezed ginger juice (grate a piece of ginger and then squeeze to extract juice)
1tbs rice flour
1/2 tsp salt
1/8tsp baking soda
Approx. 1 1/2cups water for making dough
6cups cooking oil for frying
Instructions
In a large bowl, thoroughly combine coconut flour, all-purpose flour, salt, rice flour, brown sugar, baking soda, crushed rosemary, and 2 tbs oil.
Add ginger juice and water a little bit at a time to form a soft dough. Cover and allow dough to rest for 15 minutes.
Divided the dough into approximately 60 smaller portions. Roll the little portion of the dough with both hands on a flat surface to give it a shape of thin log like a pretzel stick.
Place a 10” stir-fry pan over high heat and wait until oil is heated. Reduce heat to medium and start frying a small batch of 5 or 6 pretzel sticks at a time until golden brown.
Ginger-green chilli paste (small piece of ginger and 2 green chillies)
1Tsp Lemon juice
1Tsp Chaat Masala
1Tsp Garam Masala Powder
1 1/2 Cups Bread Crumbs
Coriander Leaves (few Sprigs chopped)
Salt – According to taste
Oil for deep frying
Instructions
Soak Moong Dal in warm water overnight. Drain and set aside.
In a bowl, mix together soaked split green gram , onion, coriander leaves, salt, garam masala powder, red chilli powder, chaat masala, ginger-green chilli paste and lemon juice.
Add the bread crumbs and mix well. Divide the mixture into equal portions and shape them into fingers.
Heat sufficient oil in a kadai and deep fry the fingers in batches of three to four until crisp and golden.
Drain on absorbent paper and serve hot with tomato sauce or mint or coriander chutney.
Broccoli Pakora is a delicious Indian snack. It is a spicy, crispy snack that serves as a great appetizer for any occasion. It can be served with chutney or tomato sauce or any other hot sauce.
In a wide bowl combine all the dry ingredients(Besan, Rice Flour, All purpose flour, Red chilli powder, Turmeric powder, Asafoetida, Baking soda and Salt)
Add water to this slowly to make a smooth batter. The batter should not be too thin or thick. Consistency should be like Idli/Dosa/Pancake batter.
Heat oil in Kadai in a medium high flame.
Dip the Broccoli Florets into the batter to make sure its evenly coated with the batter.
When oil is hot enough,(you can test this by adding a drop of batter into oil. It should come up nicely without getting getting dark/burnt immediately) add the battered Broccoli into the oil one by one slowly. Reduce the flame to medium.
Deep fry the Pakoras until crisp and golden brown turning them slowly in between.
Remove them from the oil using slotted spoon and drain excess oil in a paper towel. Serve hot with tomato ketchup.
