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Category: Vegetarian Recipes

Find Vegetarian Recipes: Exploring Indian Vegetarian Cuisine

Indian cuisine is a treasure trove of delicious and nutritious vegetarian recipes. Whether you’re looking for vegetarian recipes or explore a variety of Indian vegetarian recipes, Manjula’s Kitchen offers an extensive collection of dishes that cater to every taste. Let’s delve into some mouth-watering vegetarian Indian recipes that are both easy to prepare and packed with flavor.

Why Find Vegetarian Recipes?

  1. Health Benefits: Vegetarian recipes are often lower in saturated fats and cholesterol while being high in vitamins, minerals, and fiber.
  2. Environmental Impact: Choosing vegetarian meals can reduce your carbon footprint, as plant-based foods typically require fewer resources than meat-based foods.
  3. Ethical Reasons: Many people choose vegetarianism for ethical reasons, preferring not to consume animal products.

Breakfast Recipes

Aloo Paratha

Aloo Paratha is a popular Indian breakfast made with whole wheat flatbread stuffed with spiced mashed potatoes. This dish is a classic example of Indian recipes vegetarian style. It’s hearty, flavorful, and perfect for satisfying Indian breakfast ideas. Serve it with yogurt and pickle for a complete meal.

Upma

Upma is a savory semolina porridge cooked with vegetables and tempered with mustard seeds, curry leaves, and green chilies. This dish is a staple in South Indian recipes and a fantastic option when you wants vegetarian recipes that are quick and nutritious. Upma is often enjoyed with a side of coconut chutney.

Lunch Recipes

Chole (Chickpea Curry)

Chole is a robust chickpea curry cooked in a rich tomato-based gravy with aromatic spices. This dish is a beloved part of Indian vegetarian recipes and is usually served with rice or bhature (deep-fried bread). It’s a hearty and comforting meal that is both satisfying and nutritious.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a spiced tomato and cashew gravy. This dish is a favorite among vegetarian Indian recipes and pairs well with naan or jeera rice. The creamy texture and flavorful sauce make it a hit at any meal.

Dinner Recipes

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is a must-try in vegetarian recipes in Indian cuisine. The eggplants are roasted until soft, then mashed and cooked with tomatoes, and spices. It’s a delicious and nutritious dish that pairs well with roti or rice.

Dal Makhani

Dal Makhani is a rich and creamy lentil dish made with black lentils and kidney beans simmered in a buttery tomato sauce. This dish is a staple in North Indian cuisine and a perfect example of Indian vegetarian recipes. It’s best enjoyed with naan or basmati rice for a complete meal.

Snack Recipes

Samosa

Samosa is a popular Indian snack consisting of a crispy pastry filled with spiced potatoes and peas. This snack is a favorite among those who want vegetarian recipes that are both delicious and easy to make. Samosas are typically served with tamarind or mint chutney.

Bhel Puri

Bhel Puri is a tangy and spicy snack made with puffed rice, vegetables, and tamarind sauce. This dish is a quintessential part of street food in India and a great addition to your collection of vegetarian Indian recipes. It’s light, flavorful, and perfect for an evening snack.

Dessert Recipes

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This dessert is a beloved part of Indian recipes vegetarian and is often served during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in vegetarian recipes in Indian cuisine and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.

Enhancing Your Vegetarian Menu

To enhance your vegetarian menu, consider exploring related categories that complement these vegetarian Indian recipes. Adding Indian snacks like samosas and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Incorporating healthy recipes like upma and baingan bharta can offer lighter options for your meals. 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 North Indian recipes like chole or dal makhani can add a touch of authenticity to your meal.

Tips to Find Easy Vegetarian Recipes

  1. Online Recipe Sites: Websites like AllRecipes, Epicurious, and BBC Good Food offer a vast collection of vegetarian recipes. Use search filters to find easy vegetarian recipes that fit your time constraints and skill level.
  2. Cooking Apps: Apps like Tasty, Yummly, and Mealime can help you find the vegetarian recipes you need. These apps often provide step-by-step instructions and video tutorials.
  3. Social Media: Platforms like Instagram, Pinterest, and YouTube are excellent resources to find vegetarian recipes in India. Follow vegetarian chefs and influencers for inspiration and new ideas.
  4. Cookbooks: Invest in a few good vegetarian cookbooks. Authors like Madhur Jaffrey and Meera Sodha offer fantastic collections of vegetarian recipes.
  5. Cooking Classes: Consider taking a vegetarian cooking class to learn new techniques and find easy vegetarian recipes that you can incorporate into your routine.

FAQs About Finding Vegetarian Recipes

Q: How can I find vegetarian recipes that my whole family will enjoy? 

A: Look for versatile and customizable recipes like build-your-own taco bowls, pasta dishes, and stir-fries. These can easily be adapted to suit different tastes.

Q: Are there any quick ways to find easy vegetarian recipes? 

A: Yes, use cooking apps, social media platforms, and online recipe databases. These resources often have filters for easy and quick recipes.

Q: Where can I find vegetarian recipes in India? 

A: To find vegetarian recipes in India, explore Indian cooking blogs, YouTube channels by Indian chefs, and cookbooks dedicated to Indian cuisine.

Q: Can I find vegetarian recipes that are also gluten-free? 

A: Absolutely. Many vegetarian recipes are naturally gluten-free. You can also look for specific gluten-free vegetarian recipes online or in specialized cookbooks.

Q: What are some good sources to find easy vegetarian recipes? 

A: Good sources include online recipe websites, vegetarian cookbooks, cooking apps, and social media platforms where chefs and home cooks share their recipes.

Conclusion

Embarking on a journey to find vegetarian recipes can be both exciting and rewarding. Whether you’re looking to find easy vegetarian recipes for a quick meal or seeking to vegetarian recipes India for an authentic culinary experience, there are endless possibilities to explore. 

Manjula’s Kitchen is one such brand which provides authentic reference point to all kinds of vegetarian recipes and providing alternatives to even dietary plans be it vegan, high protein, low carb or low calorie. We got all the healthy recipes across various platforms from Pinterest to YouTube to Instagram to Facebook. Manjula’s kitchen recipes are available in video and blogging format allowing every one enjoy its flavorful recipes. 

  • Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta Sandwich

    Recipe submitted by Priscilla

    Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta Sandwich

    Open-faced Grilled Feta sandwich is a wonderful combination of feta cheese and garlic giving this grilled veggie recipe the kick that can easily be any ones favorite. Serve it along with a potato salad for a complete meal.
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    Prep Time 44 minutes
    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ Cup Sour Cream
    • 3 Cloves Garlic
    • 1 Tbsp Lemon Juice
    • 3 Tbsp olive oil
    • 1 zucchini, sliced horizontally into 6 pieces
    • ½ red onion, sliced
    • ¼ cup sliced red bell peppers
    • 1 small yellow squash, sliced horizontally into 6 pieces
    • 3 pieces of Multi Grain sliced bread
    • ½ cup crumbled feta cheese

    For Potato Salad

    • 2 small red skin potatoes diced into cubes
    • 2 small yellow potatoes diced into cubes
    • 3 Tbsp Canola Oil
    • ¾ tsp Dijon Mustard Sauce
    • 1 tsp Vinegar
    • ¼ tsp Celery Salt
    • ½ tsp Black Pepper

    Instructions
     

    • In a bowl, mix the Sour cream, minced garlic, and lemon juice. Set aside in the refrigerator till we are ready to make the sandwiches
    • Boil the potatoes for 10 Minutes until tender. Once done, drain the potatoes
    • Preheat the grill for high heat.
    • Brush vegetables with olive oil on each side. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
    • Spread some of the 1/3rd of the cream mixture on one side of the bread, and sprinkle each one with feta cheese. Place the grilled cheese side up. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill.
    • Layer with the vegetables. Place two pieces of Squash, then two pieces of Zucchini, 3-4 pieces of Onion rings, and 2 pieces red bell pepper.
    • For the potato salad dressing, whisk together the canola oil, vinegar, Mustard Sauce, celery salt, Black pepper.
    • Toss the potatoes with half the dressing. Let it sit for 10 minutes. Then toss the potatoes with the remaining dressing.
    • Enjoy as open-faced grilled sandwiches
    Tried this recipe?Let us know how it was!
  • Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
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    Course street food
    Cuisine Indian
    Servings 8 tikki

    Ingredients
      

    • 3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato
    • 2 tablespoon bread crumbs
    • 1 teaspoon salt
    • Oil for cooking

    for Filling

    • 1/3 cup green peas boiled and drained
    • 1 teaspoon chopped ginger
    • 1 tablespoon green chili minced
    • 1 tablespoon minced cilantro (hara dhania)
    • ¼ teaspoon salt
    • 1 teaspoon oil

    for Serving

    Instructions
     

    Making Filling

    • Boil and drain the water from the peas and lightly mash.
    • Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.

    Making tikkis

    • Add the salt and bread crumb into the potatoes and knead to make the dough.
    • Divide the potatoes into 8 equal parts.
    • Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
    • Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
    • Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
    • Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
    • Aloo tikkies taste best when they are served right from over the skillet.
    • You can prepare them in advance, up to five steps and brown them just before serving.
    • Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
    Tried this recipe?Let us know how it was!

    Aloo Tikki: A Delectable Indian Potato Patties Recipe 

    In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful vegan appetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.

    Preparation: Crafting the Perfect Aloo Tikki 

    To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.

    Cooking: Shaping and Pan-Frying the Aloo Tikki 

    Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.

    Serving: Enjoying Aloo Tikki in Various Forms 

    Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.

    Tips for Perfect Aloo Tikki: 

    • Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
    • Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
    • Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
    • Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.

    Variations of Aloo Tikki: 

    • Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
    • Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
    • Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.

    Benefits of Aloo Tikki: 

    • Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
    • Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
    • Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.

    FAQs about Aloo Tikki: 

    Q: Can I make aloo tikkis ahead of time? 

    A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.

    Q: Can I bake aloo tikkis instead of frying them? 

    A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.

    Q: Are aloo tikkis gluten-free? 

    A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.

    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.

  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
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    Course Bread
    Cuisine Indian
    Servings 8 Dal Paratha

    Ingredients
      

    for Dough

    • 1 cup all-purpose flour, (plain flour, Maida)
    • 1/4 teaspoon salt
    • 1 tablespoon oil
    • About 1/3 cup lukewarm water

    for Filling

    • 1/2 cup chana dal, available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seed powder, (saunf)
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon asafetida (hing)

    Also, Need

    • 1/4 cup all-purpose flour, for rolling
    • 2 tablespoons oil for cooking paratha

    Instructions
     

    for Dough

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

    for Filling

    • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
    • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
    • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

    Making Paratha

    • Divide the dough and filling into eight equal parts and form into balls.
    • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
    • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry flour from both sides.
    • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy. They will be soft as they cool off.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
    Tried this recipe?Let us know how it was!
  • Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot Ginger Soup

    Carrot and Ginger Soup is a light vegan, gluten-free and super healthy soup with the added benefit of tasting delicious. This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious!
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups carrots peeled and sliced in small pieces
    • 1 cup celery sliced in small pieces
    • 1/3 cup ginger peeled and cut in small pieces
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon carom seeds (ajwain)
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon salt
    • 2 teaspoons sugar
    • 2 teaspoon lemon juice
    • 1/4 teaspoon black pepper

    Instructions
     

    • Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
    • Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft.
    • Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree.
    • Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes.
    • Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.
    Tried this recipe?Let us know how it was!
  • Moong Dal Fingers

    Moong Dal Fingers

    Recipe submitted by Jyoti

    Moong Dal Fingers

    Moong Dal Fingers

    Moong Dal Fingers are a quick & easy to make delicious snacks. Crunchy on the outside and spicy on the inside, it is sure to be a hit with everyone!
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 1 Cup Split Skinless green gram Moong Dal
    • 1 Onion (chopped)
    • Ginger-green chilli paste (small piece of ginger and 2 green chillies)
    • 1 Tsp Lemon juice
    • 1 Tsp Chaat Masala
    • 1 Tsp 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.
    Tried this recipe?Let us know how it was!
  • Broccoli Pakora

    Broccoli Pakora

    Recipe submitted by Anandhi Ram

    Broccoli Pakora

    Broccoli Pakora

    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.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 8-10 Broccoli Florets
    • 1 cup Besan/gram Flour
    • 1/4 Cup Rice Flour
    • 1 Tbsp All Purpose Flour/maida
    • 1 Tsp Red Chilli Powder
    • 1/4 Tsp Turmeric Powder
    • 1/4 Tsp Hing/asafoetida
    • 1 Pinch Baking Soda
    • 1 1/2 Tsp Salt – (adjust To Taste)
    • 3/4 Cup Water – (adjust As Needed)
    • 1 Cup Oil For Frying –

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!
  • Roasted Chickpeas

    Roasted Chickpeas

    Recipe submitted by Maiah Miller

    Roasted Chickpeas

    Roasted Chickpeas

    Roasted Chickpeas is one of my favorite (and easy to make) snacks. This makes little snacks for 2-6 people.  They are very good and the spicy crunchy contrast is delicious. I am sure you will love it too!
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    Course Chaat
    Cuisine Indian

    Ingredients
      

    • 1 1/2 cups (or 1 can) chickpeas/garbanzo beans, rinsed and drained
    • 1 1/2 tablespoons melted coconut oil
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon paprika
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon pepper

    Instructions
     

    •  Preheat the oven to 425 Fahrenheit and grease a cookie sheet or line with foil.
    • Drain and rinse the chickpeas, removing as many of the skins as possible, or use chickpeas that have been soaked overnight.
    • Melt the coconut oil and toss the chickpeas with the oil and spices.
    • Spread onto the cookie sheet and bake for 15 minutes.  Stir the chickpeas and bake for another 12-16 minutes or until they are fully roasted and crunchy.
    • Remove and let cool before eating.  Once cooled, they can be store in an airtight container to maintain freshness.

    Notes

    Olive oil can also be used if coconut oil is unavailable.  Enjoy!
    Tried this recipe?Let us know how it was!
  • Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch, or dinner.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    for Aloo (Potatoes with Gravy)

    • 3 medium-sized potatoes peeled and cubed in bite size, about 2 cups of cubed potato
    • 1-1/2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1 teaspoon ginger chopped
    • 1 green chili chopped
    • 2 teaspoon coriander powder (dhania)
    • 1 teaspoon of fennel seed crushed
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon mango powder (amchur)
    • 1/4 teaspoon garam masala
    • About 2 tablespoons cilantro (hara dhania) finely chopped

    for Puri

    • 1 cup whole wheat flour
    • 1 tablespoon sooji/semolina
    • 1/8 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon salt
    • Approx. ½ cup water

     Also need oil to fry

    Instructions
     

    For Aloo

    • In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set it aside. 
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
    • Add potatoes mixed with spices, lower the heat to low medium, cover the pan, and let it cook for about three to four minutes stirring once in between.
    • Add about 1-1/2 cups of water and change the heat to medium-high heat. As potatoes come to a boil cover the pan lower the heat to medium and let it cook for about eight minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to the gravy. Adjust the water in the gravy to your liking; gravy will thicken as it cools.
    • Add mango powder, garam masala and cilantro. Mix it well, turn off the heat, and cover the pan.
    Tried this recipe?Let us know how it was!
  • Meethi Matri (Indian Sweet Cracker)

    Meethi Matri (Indian Sweet Cracker)

    Meethi Matri

    Meethi Matri (Indian Sweet Cracker)

    Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
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    Course Dessert
    Cuisine Indian
    Servings 14 Meethi Matri

    Ingredients
      

    • 1 cup all purpose flour (maida, plain flour)
    • 1 tablespoon sooji (rava, semolina)
    • 1/4 teaspoon salt
    • 1/2 teaspoon fennel seeds crushed
    • 2 tablespoon oil
    • Approx. 1/3 cup of lukewarm water
    • Oil to fry

    Syrup

    • 3/4 cup sugar
    • 1/4 cup water

    Garnish

    • 1/2 teaspoon crushed cardamom
    • 2 teaspoons pistachios crushed

    Instructions
     

    • Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
    • Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
    • Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
    • Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
    • Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
    • Take them out over paper towel so it can absorb the extra oil.
    • For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
    • Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
    • Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
    • Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
    • Matries will be dry in an hour.
    • Matries can be stored in airtight container up to a month.
    Tried this recipe?Let us know how it was!
  • Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada - Bhonda

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.
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    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)
    • 1 tablespoon oil
    • 1/2 teaspoon black mustard seeds (rai)
    • 7-10 curry leaves chopped, optional
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tablespoons chopped cilantro (hara dhania)
    • 1/2 teaspoon salt adjust to taste

    For Batter

    • 1/2 cup besan, gram flour (available in Indian grocery stores)
    • 1 tablespoon rice flour
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon red pepper
    • 1/2 teaspoon salt adjust to taste
    • About 1/4 cup of water
    • Oil to fry

    Instructions
     

    Batter

    • In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

    Vada

    • Heat oil in a frying pan on medium heat moderately.
    • Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
    • Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.
    • Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the batata vadas until all sides are golden-brown.
    • Batata vadas will take about four minutes to cook.
    • Serve them hot with cilantro chutney.

    Notes

    Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
    Tried this recipe?Let us know how it was!

    Batata Vada Recipe – An Authentic Indian Delight

    Aloo bonda, a popular Indian street food, is a delectable appetizer consisting of spiced mashed potato balls coated in chickpea flour batter and fried to crispy perfection.

    Introduction to Batata Vada and Aloo Bonda

    Batata Vada, also known as Aloo Bonda, is a popular Indian street food that originated in the state of Maharashtra. This delightful snack consists of spiced mashed potatoes coated in a gram flour batter and deep-fried until golden brown. Loved for its crispy exterior and soft, flavorful interior, batata vada is a beloved snack enjoyed across the country. In this batata vada recipe, we will guide you through the process of making this delicious treat at home.

    How to Make Batata Vada – Step by Step Guide

    • Preparation of Potato Filling: To begin making batata vada, start by boiling potatoes until they are tender. Once boiled, peel and mash them in a bowl. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant, then add mashed potatoes, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well and cook for a few minutes. Let the filling cool down.
    •  
    • Making the Gram Flour Batter: In a separate bowl, prepare the gram flour batter by mixing gram flour, rice flour, baking soda, salt, and water. Ensure a smooth consistency without any lumps. Let the batter rest for 10-15 minutes.
    • Assembly of Batata Vada: Take a portion of the potato filling and shape it into small balls. Dip each ball into the prepared gram flour batter, ensuring it is evenly coated.
    •  
    • Deep Frying the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil and fry until they turn golden brown and crisp. Remove from oil and place them on paper towels to drain excess oil.
    •  
    • Serve Hot: Your crispy and delicious batata vada or aloo bonda is ready to be served. Enjoy them hot with green chutney or tamarind chutney.
    •  

    Tips for Perfect Batata Vada

    • Ensure that the potato filling is well-spiced to enhance the flavor of the batata vada.
    • Make sure the gram flour batter is of the right consistency; it should coat the potato filling evenly.
    • Fry the vadas in hot oil to achieve a crispy exterior.
    • Serve the vadas hot for the best taste and texture.

    Variations of Batata Vada

    • You can add crushed peanuts or cashews to the potato filling for added crunch.
    • For a spicy kick, add finely chopped green chilies to the potato mixture.
    • Experiment with different spices and herbs to customize the flavor according to your preference.

    Benefits of Batata Vada

    • Batata vada is a filling and satisfying snack that can be enjoyed any time of the day.
    • Potatoes are a good source of carbohydrates, making batata vada an excellent energy booster.
    • This snack is vegetarian and can be enjoyed by people of all ages.

    Frequently Asked Questions (FAQs)

    Q: Can I make batata vada ahead of time?

    A: While batata vada is best enjoyed fresh, you can prepare the potato filling and gram flour batter in advance and fry the vadas just before serving for optimal crispiness.

    Q: Can I bake batata vada instead of deep-frying?

    A: While traditionally batata vada is deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. However, the texture may vary slightly.

    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.

     

  • Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag

    Sarson Ka Saag – Mustard Greens with Spinach

    Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with makki ki roti (maize flat bread) and gur (unrefined cane sugar).
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    Course saag
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 cups packed mustard leaves chopped (sarson)
    • 4 cups packed spinach leaves chopped (palak)
    • 1 tablespoon ginger finely shredded
    • 2 green chili chopped (adjust to taste)
    • 1 teaspoon salt
    • 1/2  teaspoon turmeric
    • 1/4 cup corn flour (maki ka atta, maize)
    • 4 tablespoons ghee/ clarified butter

    For seasoning

    • 2 tablespoons ghee/ clarified butter
    • 1/2 teaspoon cumin seeds
    • 1/8 teaspoon asafetida (hing)
    • ¼ teaspoon red chili powder

    Instructions
     

    • Mix corn flour with ½ cup of water and keep aside.
    • In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
    • After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
    • Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
    • For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
    • Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
    Tried this recipe?Let us know how it was!

  • Samosa Tokri Chat

    Samosa Tokri Chat

    Recipe submitted by Dipti Joshi

    Samosa Tokri Chat

    It took me quite some time to think of a good name for this dish. I used samosa's outer covering to make these small tokris and used potato-mattar subji (vegetable) as a filling. Though this dish is using same ingredients as a samosa, it is healthier because I have baked those small containers (tokris) instead of deep frying them. These baked tokris turn out to be quite tasty and you might even find them better than the deep fried versions.
    5 from 1 vote
    Print Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Equipment and Utensils

    • Wok (Kadhai) with lid
    • Flat metal spoon
    • Oven
    • 15 Katoris
    • Indian rolling pin
    • Indian rolling board
    • Small bowl

    For Dough

    • ½ cup All Purpose Flour
    • ½ tablespoon Semolina Flour (Rava)
    • 1 teaspoon Carom Seeds
    • ¼ teaspoon Salt
    • 1½ tablespoon Vegetable Oil
    • 50 ml Cold Water

    For Filling

    • 1 Large Potato washed and cut into 1 cm cubes
    • ¼ Boiled Peas
    • 1 tablespoon Vegetable Oil
    • ½ teaspoon Cumin Seeds
    • 1 teaspoon Red Chili Powder
    • ¼ teaspoon Garam Masala
    • ½ teaspoon Salt
    • ½ teaspoon Amchur Powder

    For Assembling

    • 1 Small Onion finely chopped
    • 2 tablespoons Fresh Coriander finely chopped
    • 3 tablespoons Tamarind Chutney
    • 3 tablespoons Shev
    • Chat Masala

    Instructions
     

    • Put all ingredients mentioned under the tag 'For Dough' in a small bowl. Knead well and make a stiff dough.
    • Keep this dough covered and let it rest for atleast 1 hour.
    • After an hour divide the dough in 4 parts and start rolling one part. Make ¼cm thick roti and cut small circles from this.
    • Now take a baking pan, and as shown in the below picture cover the bottom of each katori with dough circles.
    • Prick the top so it will not get puffed up when baked. Around 15 to 18 tokris from the all the dough. Preheat the oven at 170 degree for 10 minutes.
    • Bake these tokris for 20 minutes untill their tops become light brown.
    • Now get them out of oven and cool them on the wire rack.
    • For making filling, add oil in a wok and keep it on medium flame. Crackle cumin seeds and add potatoes and peas.
    • Cover with the lid and lower the flame. Let it cook for 5 to 7 minutes.
    • Open the lid; add salt, and masala powders.
    • Check the taste, it should be spicy.

    Now to present the tokri chat dish follow the below procedure.

    • Arrange all tokris on a plate.
    • Fill them with the potato-peas filling.
    • Add chopped onions.
    • Add tamarind chutney and sprinkle some chat masala.
    • Garnish it with shev and sprinkling of freshly chopped coriander.

    Notes

    Enjoy your samosa flavored tokri chat with hot tea in the evening.
    Tried this recipe?Let us know how it was!

  • Billie & Mamy’s Broccoli-Mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    Recipe submitted by Dorothe and Billie

    Billie & Mamy's Broccoli-mango Samosas

    Billie & Mamy’s Broccoli-Mango Samosas

    It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a "spicy but sweet" filling with only ingredients that we love (broccoli, mango and coriander leaves).
    For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango. This is a healthy indian snack using broccoli and mango.
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    Course Appetizer
    Cuisine Indian
    Servings 8 samosas

    Ingredients
      

    Dough:

    • 1/2 cup all purpose flour
    • 1/2 tablespoon sooji (semolina flour)
    • 1/4 teaspoon salt
    • 11/2 tablespoons oil
    • 1/4 cup minus 2 tablespoon lukewarm water

    Filling

    • 1 CUP BOILED AND ROUGHLY MACHED POTATOS
    • 1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
    • 1/2 CUP FRESH CHOPPED MANGO
    • 1 HANDFULL OF FRESH CORIANDER
    • 1/2 teaspoon cumin seeds
    • 2 chopped green chilies
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • 1 teaspoon salt
    • 2 tablespoons oil

    Instructions
     

    Dough

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
    • knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
    • Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    Filling:

    • Heat the oil in a frying pan on medium high 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 chilies, coriander powder and stir for few seconds.
    • Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
    • Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute.
    • Divide the dough into 8 equal parts and make into balls.
    • Roll each ball into 3/5 inch rectangles.
    • Spread the paste lightly all along the sides and upper part of the rectangle.
    • Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a "nem").

    Continue filling the rest of the samosas.

    • Heat about 1-1/2 inch of the 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.
    • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
    Tried this recipe?Let us know how it was!

  • Pineapple Jalapeno Pops

    Pineapple Jalapeno Pops

    Recipe submitted by Divya Ravindran

    Pineapple Jalapeno Pops

    Pineapple Jalapeno Pops

    This is a yummy snack which has mild sweetness of pineapple and slight spiciness of jalapeno peppers. This also has cheese stuffed along with the other ingredients. It is a very simple appetizer to make and for sure will be liked by all.
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the outer layer

    • 1/2 cup  All purpose flour
    • 1 tablespoon  Sooji
    • Salt-As needed
    • 1 tablespoon  Oil
    • Lukewarm water- As needed to make a soft dough

    Stuffing

    • 1/2 cup  Pineapple (chopped into small chunks)
    • 1/4 cup  Jalapeno(chopped into small rings)
    • 1/4 cup  Potato(boiled and chopped into small cubes)
    • 1/4 cup  Shredded Cheese(any cheese can be used of your choice-I used Mozzarella)
    • 2 teaspoons  Chat masala
    • Salt-As needed

    Dip

    • 2 tablespoon  Honey
    • 2 teaspoon  Chilli flakes
    • 4 cloves Garlic – chopped finely

    Instructions
     

    • Mix all the ingredients for the outer layer and make a soft dough.
    • Cover the dough and set it aside at least for fifteen minutes.
    • In a pan, add 2 teaspoons of oil and add the pineapple and jalapenos.
    • Saute till the pineapple turns soft.
    • Add the potatoes and sauté for 2 minutes.
    • Add required salt, Chat masala and make sure all the ingredients combine well.
    • Make small balls out of the dough.
    • Roll them into a circle.
    • Spoon some filling in the center of the dough and add some cheese on top and close the ends so that it forms a bite size ball (like making for aloo paratha).
    • Deep fry in oil.
    • Insert a toothpick on one end.
    • Serve hot with the honey chili dip.
    • For the dip, add little oil in a pan and sauté the garlic and chili flakes.
    • Mix it with honey and let it rest for sometime for the flavors to get absorbed by the honey.
    Tried this recipe?Let us know how it was!

  • Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Recipe submitted by Yummily Yours’

    Baked Mini Samosa Pies

    Baked Mini Samosa Pies

    Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
    I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
    I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
    Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    For the Samosa wrappers

    • 1 cup all-purpose flour/Maida (Makes around 8 pies)
    • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/8 tsp celery seeds (ajwain)
    • 1/4 teaspoon salt
    • 3 tablespoons oil
    • 1/3 cup lukewarm water

    For the stuffing

    • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
    • 1/4 cup green peas (fresh/frozen)
    • 1/2 teaspoon cumin seeds
    • 2 green chilies finely chopped
    • 1 teaspoon coriander powder
    • 1/4 teaspoon garam masala
    • Salt to taste
    • 2 tablespoons oil
    • 2 tbsp chopped cilantro
    • 1 tbsp fresh lemon juice

    Instructions
     

    • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
    • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
    • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
    • Heat the oil meant for the stuffing in a pan.
    • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
    • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
    • Add the boiled & mashed/diced potatoes. Mix with a light hand.
    • Turn off the heat; add the chopped cilantro and lemon juice and mix.
    • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
    • Knead the dough for a minute.
    • Divide the dough into 2 parts (1 part 3/4 of the dough)
    • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
    • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
    • Place stuffing into the samosa wrappers lined in the pan.
    • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
    • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
    • Allow them to cool on a wired rack for 2-3 min.
    • Enjoy hot with some hot sauce / Mint Chutney.

    Notes

    Additional Notes:
    • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
    • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
    Tried this recipe?Let us know how it was!