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Category: Vegan Recipes

10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen

Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.

1. Vegan Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipes to prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.

2. Chana Masala

Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.

3. Vegan Palak Tofu

Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.

4. Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.

5. Vegan Vegetable Biryani

Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.

6. Tofu Tikka Masala

Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.

7. Vegan Rajma

Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.

8. Masoor Dal

Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.

9. Vegan Korma

Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.

10. Vegan Pulao

Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.

Conclusion

These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
    4.16 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Appetizer
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all purpose flour maida, plain flour
    • ¼ tsp salt
    • 2 Tbsp oil canola, or vegetable
    • ¼ cup cold water more or less as needed

    Filling

    • ¼ cup washed moong dal, yellow
    • 1 tsp fennel seeds coarsely ground saunf
    • 1 tsp red chilly flakes
    • ¼ tsp ginger powder saunth
    • ½ tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt
    • 2 Tbsp water

    Instructions
     

    Making Dough

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

    Filling

    • Grind the moong dal dry, almost to a powder.
    • Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

    Making Kachories

    • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
    • Kachories can be stored for at least a week in an airtight container

    Notes

    Additional Tips
    Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
    Variation
    Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
    Serving suggestions:
    Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
    Tried this recipe?Let us know how it was!

    Khasta Kachori Recipe: How to make Khasta Kachori

    Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

    Khasta Kachori Recipe: 

    Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

    Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

    Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

    Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

    Variations of Kachori:

    1. Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
    4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.

    Tips for Making Perfect Khasta Kachori

    Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

    Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

    Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

    Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

    FAQs about Khasta Kachori:

    Can I make Khasta Kachori ahead of time? 

    While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

    Can I bake Khasta Kachori instead of frying? 

    While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

    What are the best accompaniments for Khasta Kachori? 

    Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

    Is Khasta Kachori suitable for vegetarians? 

    Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

    Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

  • Tamarind Chutney

    Tamarind Chutney

    Homemade Tamarind Chutney served in a bowl

    Tamarind Chutney, Tamarind Sauce

    This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine Indian
    Servings 20 people

    Ingredients
      

    • 1/2 lm tamarind seeded imle
    • 2-1/2 cup sugar
    • 2 cups boiling water
    • 1-1/2 tbsp roasted ground cumin seeds
    • 1 tbsp salt
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 1 tsp ground black pepper
    • 1/2 tsp ginger powder

    Instructions
     

    • Break the tamarind into small pieces and soak in boiling water for one hour.
    • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

    Notes

    Notes
    Chutney can be refrigerated for two to three months.
    Serving Suggestions
    Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  or any kind of chat.
    It is also delicious as a dipping sauce for French fries and as a spread over crackers.
    Try drizzling over rice to add a unique flavor to plain rice.
    Variations
    To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
    Add water and ice cubes to serve as a cool spicy drink.
    Add equal parts yogurt and chutney to make a dipping sauce.
    Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
    Tried this recipe?Let us know how it was!

    Tamarind Chutney Recipe: 

    Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses. 

    Why Tamarind Chutney is so popular:

    • Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
    • Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
    • Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
    • Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.

    Variations of Chutney:

    • Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
    • Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
    • Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. 
    • Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.

    Tips for Making Perfect Tamarind Chutney:

    • Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
    • Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
    • Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
    • Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.

    FAQs about Tamarind Chutney:

    Is Tamarind Chutney gluten-free? 

    Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.

    Can I make Tamarind Chutney without sugar?

    Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.

    How long does Tamarind Chutney last? 

    Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.

    What can I serve with Tamarind Chutney? 

    Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.

    In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?

    Stay tuned for our next exploration into the world of culinary delights!

  • Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakora

    Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried. This recipe uses potatoes, cauliflower and zucchini.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 small potato, sliced thin
    • 8 cauliflower sliced
    • 1/2 zucchini, sliced thin
    • 1 cup besan gram flour
    • 3 tbsp rice flour optional
    • 1 tbsp coriander coarsely ground dhania
    • 1 tso cunin seeds jeera
    • 2 green chilies chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1 tsp salt
    • 3/4 cup water, use as needed

    Instructions
     

    • Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
    • Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Add the green chilies and cilantro. Mix well.
    • 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 form a small ball on the surface of the pan, but not change color right away.
    • Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
    • Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.

    Notes

    Tips:  If oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be very greasy, make sure when you are putting the pakora in oil, oil should sizzle and pakora slowly float. 
    Variations:  You can use almost any vegetable when making these pakoras, such as eggplant,  cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
    Serving Suggestions:  The vegetable pakoras are best dipped in a cilantro 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 eat, place on a cookie sheet and heat in a 300°F oven.
    Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Crispy and Flavorful Vegetable Pakora

    Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.

    The Essence of Vegetable Pakora

    The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.

    Origin and Popularity

    Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.

    Why You’ll Love This Recipe

    • Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
    • Easy to Make: Simple ingredients and quick preparation.
    • Versatile: Use your favorite vegetables to customize the pakoras.
    • Perfect for Any Occasion: Great as a snack, appetizer, or side dish.

    Variations of Vegetable Dry Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe: 
    2. Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe: 
    3. Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe: 
    4. Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
    5. Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe: 

    Explore more delicious recipes on Manjula’s Kitchen

    Serving Suggestions

    Vegetable pakora can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • As an Appetizer: Great for parties and gatherings.
    • With Indian Meals: Pair with rice, dal, or any curry for a complete meal.

    Tips and Tricks

    To perfect your vegetable pakora recipe, consider these helpful tips:

    • Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
    • Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
    • Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
    • Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.

    FAQs

    Can I Bake Pakoras Instead of Frying? 

    Yes, you can bake pakoras in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Do Vegetable Pakoras Last? 

    Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.

    Is Vegetable Pakora Gluten-Free? 

    Yes, this recipe is naturally gluten-free as it is made with chickpea flour.

    Can I Add Other Vegetables? 

    Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.

    What Can I Serve with Vegetable Pakora? 

    Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.

  • Hari Chutney

    Hari Chutney

     

    Hari Cilantro Chutney

    Hari Cilantro Chutney

    Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
    5 from 1 vote
    Print Recipe Pin Recipe
    5 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 large bunch of cilantro. will be about cups
    • 3 green chilies chopped about 2 tbsp
    • 3 tbsp lemon juice
    • 1/2 inch ginger
    • 1-1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 1 tsp oil
    • 1 tsp sugar
    • 1/8 tsp asafetida hing

    Instructions
     

    • Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desired.

    Notes

    Tips:
    Using a little oil and sugar keeps the color fresh.
    While cleaning cilantro (hara dhania) chop off just the thick stems.
    You can make hari chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
    Variations:
    Mix mint leaves (without stems) with cilantro half and half.
    Serving Suggestions:
    To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  
    To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
    Tried this recipe?Let us know how it was!
  • Chole Masala

    Chole Masala

    Chola Chana Masala

    Chola Chana Masala, Spicy Chickpeas

    Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 15oz can of chickpeas kable chana, Garbanzo beans
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 large tomato chopped
    • 1 tsp ginger paste
    • 1 tsp chopped green chili
    • 2 tsp coriander powder dhania
    • 1/2 tsp turmeric heldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cilantro hara dhania

    Few slices of tomatoes for garnishing

    Instructions
     

    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.

    Notes

    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

    Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

    Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

    Tips for Perfect Chola Chana Masala

    Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

    Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

    Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

    Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.

    Variations of Chola Chana Masala

    Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

    Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

    Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.

    Health Benefits of Chola Chana Masala

    Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

    High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

    Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas instead of dried ones?

    Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.

    Can I prepare Chola Chana Masala in advance?

    Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Is Chana Chola Masala suitable for a vegan diet?

    Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

    For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

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

  • Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Perk up your meal with this savory Tomato chutney.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 medium tomatoes sliced
    • 1 tbsp ginger shredded
    • 4 green chilli sliced long ways
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 tsp black mustard seed
    • 2 bay leaves
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tsp cornstarch
    • 2-3 tbsp sugar
    • 2 tbsp chopped cilantro
    • 2 tbsp oil

    Instructions
     

    • Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
    • Stir for a second and add sliced tomatoes and green chili.
    • Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
    • Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
    • Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
    • Adjust the salt, sugar and pepper to your taste.

    Notes

    Tip
    Add the sugar slowly as needed, depending on sourness of tomatoes.
    Serving Suggestion
    Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha
    Tried this recipe?Let us know how it was!
  • Kokum Coconut Kadhi

    Kokum Coconut Kadhi

    A bowl of Kokum Coconut Kadhi garnished with fresh coriander leaves

    Kokum Coconut Kadhi

    To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
    This recipe will serve 2 to 3.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course, Soup
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ cup kokum
    • 1 Tbsp oil
    • 1 tsp cumin seeds- Jeera
    • ⅛ tsp asafetida – Hing
    • ¼ tsp turmeric – Haldi
    • 2 Tbsp besan
    • 1 red dry red chili sabut lal mirch
    • 1 Tbsp green chili finely chopped
    • About 8 curry leaves chopped
    • 1 15 oz can coconut milk
    • ½ tsp salt
    • 1 Tbsp cilantro chopped
    • ½ cup water

    Instructions
     

    • Soak the kokum in ½ a cup of hot water for about 30 minutes.
    • Then squeeze the juice from kokum and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • Next add besan and stir for about 30 seconds until besan is light golden in color.
    • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
    • Add squeezed kokum juice mix it well and bring kokum juice to boil.
    • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
    • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
    • Serve kokum Coconut Kadhi as a soup or with plain rice.

    Notes

    You might also like:
    Tried this recipe?Let us know how it was!
  • Missa Paratha

    Missa Paratha

    Missa Paratha (Kala Chana Paratha Roti)

    Missa paratha is a traditional North Indian bread. At our house, this recipe was a staple. Adding spices to the dough makes these parathas very enjoyable. Missa Paratha is often mistaken by besan ka paratha. Missa atta (flour) is made with whole gram with the skin on and besan is made with split gram without skin. This makes a very noticeable difference in the flavor and texture of the paratha. This bread is healthy and a better substitute for people who are diabetic. I decided to use whole chana instead of buying the flour, which is not readily available. This also gives a better taste. You can also try spices of your choice. These parathas pair well with gravy-based dishes like Mixed Dal and Aloo Tamatar. Finish this great meal with Salted Mint Lassi, which is a good complement. I also enjoy these parathas with a simple cup of hot chai. This recipe will make 6 parathas.
    No ratings yet
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Bread
    Cuisine Indian
    Servings 6 parathas

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
    Blendtec Classic Blender
    KitchenAid Classic Nylon Slotted Turner, One Size

    Ingredients
      

    • ½ cup black gram flour Kala chana
    • ⅓ cup whole wheat flour roti ka atta, use as needed
    • ½ inch ginger chopped
    • 1 green chili chopped adjust to taste
    • ½ tsp salt
    • ⅛ tsp asafetida hing
    • ½ tsp cumin seeds jeera
    • 3 tbsp oil for cooking

    Instructions
     

    • Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.
    • Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
    • Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.
    • Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
    • Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
    • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
    • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
    • The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
    • Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Repeat same process for the remaining.

    Notes

    You might also like:
    Tried this recipe?Let us know how it was!

    How To Make Missa Parantha Recipe – Manjula’s Kitchen

    Missa paratha is a traditional flatbread from North India. It’s made with wheat flour, spices, and leftover yellow dal tadka. Missa paratha is often confused with besan ka paratha, but the two are different. Missa atta (flour) is made from whole gram with the skin on, while besan is made from split gram without skin. Preparing Missa Paratha is a delightful process that involves a few simple steps. Let’s break it down in detail:

    Step 1: Soaking the Chana

    To begin, soak the chana (chickpeas) for about 4 hours. This soaking step is important as it softens the chana, making it easier to turn into a paste later on. Patience is key here, as giving the chana enough time to soak will make the entire process smoother. So, just let them soak and you’re on your way to making a fantastic dish!

    Step 2: Grinding the Chana Paste

    Once your chickpeas have soaked, grind them up with ginger and green chili. The key is to make a smooth paste, and try to use as little water as you can – about half a cup should do the trick. Grinding it all together will give your dish a tasty and smooth texture.

    Step 3: Mixing Missa Parantha Ingredients

    Alright, let’s get into making the delicious Missa Paratha. First, gather the simple ingredients: whole wheat flour, cumin seeds, salt, and a dash of asafetida. Now, mix them all up to create the foundation for your tasty Missa Paratha.

    Step 4: Creating the Dough

    Combine the mixed ingredients to make the dough. If necessary, add more flour to achieve the right consistency. Knead the dough thoroughly to ensure a uniform texture. To prevent sticking, oil your palms before rolling the dough between them.

    Step 5: Dividing and Shaping Dough

    Now, take the dough you’ve prepared and split it into 6 equal parts. To make things easier, put a bit of oil on your palms – it helps! With your oiled hands, roll each part between your palms, shaping them into round patties. This simple step ensures that all your portions are the same size, making the next part, where you roll them out, much simpler. So, oil up your hands, divide the dough, and roll those parts into neat, round patties – it’s the key to uniform and manageable dough balls!

    Step 6: Rolling the Paratha

    To shape each dough ball into a peda, start by rolling it into a circle about 3 inches in diameter. For an extra burst of flavor and a delightful texture, gently spread about 2 drops of oil onto the dough. Now, carefully pull the edges of the dough towards the center, wrapping it neatly to form a round peda. Repeat this process for all six dough balls, ensuring each one gets the same delicious treatment. This simple yet crucial step adds a lovely touch to your pedas, making them even more irresistible. Enjoy the process of crafting these delightful treats!

    Step 7: Coating in Flour and Rolling Further

    Roll each patty in dry whole-wheat flour. Press it lightly and start rolling on a clean surface until it reaches approximately 6 inches in diameter. This step adds a thin layer and enhances the texture of your Missa Paratha.

    Step 8: Cooking on Skillet

    Now, it’s time to cook. Place the paratha on a hot skillet. Watch for a change in color and puffiness in different places. When you observe these signs, it’s time to flip the paratha over. The aim is to achieve golden-brown spots on both sides.

    Step 9: Adding Oil and Pressing

    Once flipped, wait a few seconds, then add about 1 teaspoon of oil. Spread it evenly with a spatula. Flip it again and lightly press it with the spatula. The goal here is to ensure that the Missa Paratha is golden-brown on both sides. This process adds flavor and a delightful crispiness to your Missa Paratha.

    Step 10: Repeat the Process

    Keep the momentum going by repeating the same process for the rest of your dough balls. This step is crucial for maintaining a consistent flavor and texture in all your Missa Parathas. Just follow the same easy steps you did for the first batch – roll out the dough, add the delicious filling, and cook them up to perfection. This ensures that each parantha on your plate is as tasty and delightful as the last one, giving you a uniform and satisfying dining experience. So, keep at it, and soon you’ll have a batch of wonderfully consistent Missa Paranthas ready to be enjoyed!

    In conclusion, making Missa Paratha involves a series of straightforward yet crucial steps, from soaking and grinding the chana to crafting the perfect dough and achieving that golden-brown finish on the skillet. It’s a process that rewards attention to detail and patience, resulting in a delicious and satisfying Indian flat bread. Enjoy your homemade Missa Parathas!

    You might also like: Punjabi Aloo Paratha, Sooji Ka Halwa, Salted Mint Lassi, Mixed Dal

  • Banaras Tamatar Ki Chaat

    Banaras Tamatar Ki Chaat

    A bowl of Banaras Tamatar Ki Chaat garnished with fresh coriander and sev

    Banaras Tamatar ki Chaat

    Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
    Iwatani 35FW butane stove, Medium, Metallic
    Anchor Hocking Glass Mixing Bowls
    Rani Garam Masala Indian 11-Spice Blend

    Ingredients
      

    • 3 cup tomatoes chopped into small pieces
    • 1 cup potatoes boiled and roughly mashed
    • 3 Tbsp oil
    • 2 Tbsp cashew crushed
    • 1 Tbsp ginger chopped adrak
    • 1 Tbsp green chili finely chopped
    • ¼ tsp black pepper powder kaali mirch
    • ½ tsp red chili powder
    • ½ tsp roasted cumin seeds powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 tsp garam masala
    • 1 Tbsp sugar
    • ¼ cup cilantro chopped
    • 1 tsp lemon juice

    Spicy Sugar syrup

    • ½ cup water
    • ¼ cup sugar
    • ¼ tsp roasted cumin powder
    • ¼ tsp chili powder
    • ¼ tsp salt
    • ¼ tsp black salt

    For Garnishing

    • ¼ cup boondi

    Instructions
     

    Spicy Syrup

    • In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)

    For making tamatar ki chaat

    • In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
    • Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
    • Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
    • Add cilantro garam masala, lemon juice and sugar. mix well.
    • Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
    • For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

    Notes

    • Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
    • Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.
    If you enjoy spicy snacks, you should also try sweet potato chaat,
    Tried this recipe?Let us know how it was!

     

    How to make Banarasi Tamatar Chaat Recipe – Manjula’s Kitchen


    Banarasi Tamatar Chaat is a flavorful and spicy vegan tomato-based chaat (savory snack) that originates from Banaras or Varanasi, a city in the northern part of India. It is a popular gluten free street food known for its distinctive taste and the unique combination of sweet, tangy, and spicy flavors. To prepare Banarasi Tamatar Chaat, follow this tamatar chaat recipe:

    Spicy Syrup:

    To create the syrup for our dish, start by gathering your ingredients. In a saucepan, combine water, sugar, salt, black salt, chili powder, lemon juice, and cumin powder. These elements will come together to form a flavorful and balanced syrup. Once all the ingredients are in the saucepan, place it over medium heat. The goal here is to allow the mixture to cook and meld, developing a harmonious blend of sweet, salty, spicy, and tangy flavors. Cooking it over medium heat ensures a gradual and even infusion of these elements. 

    As the saucepan warms up, keep a close eye on the mixture. Stir occasionally to help the sugar dissolve and to ensure that all the ingredients are well incorporated. The heat will play a crucial role in transforming these individual components into a cohesive syrup that will elevate the overall taste of our dish. Stir the ingredients well to ensure they are thoroughly mixed. Allow the mixture to come to a boil and then let it simmer for about 5 minutes. Keep a close eye on it to make sure the syrup reaches a sticky consistency. 

    Once the syrup achieves the desired stickiness, remove the saucepan from the heat. This syrup will be set aside and used later for garnishing. It adds a flavorful touch to our dish. Now that the syrup is ready, you can move on to the next steps of your recipe.

    Tamatar Ki Chaat:

    Let’s explore further as we create the delectable Banaras Tamatar Chaat, a delightful dish featuring the vibrant combination of tomatoes and aromatic spices. Follow these detailed steps to bring this tantalizing Tamatar ki Chaat to life.

    1. Heating the Oil:

    Begin by heating oil in a frying pan over low to medium heat. Allow it to warm up, setting the stage for the rich flavors to unfold.

    2. Adding Aromatic Ingredients:

    Once the oil reaches the right temperature, introduce cashew powder, ginger, green chili, and red chili powder. Stir-fry this aromatic mix for about 30 seconds, letting the spices infuse the oil with their essence.

    3. Incorporating Tomatoes and Spices:

    Add tomatoes to the pan, along with salt, black salt, black pepper, and cumin powder. Stir this flavorful combination for a duration of 2 minutes, allowing the spices to mingle with the tomatoes.

    4. Introducing Water and Simmering:

    Pour in half a cup of water to the pan. Bring it to a gentle boil and let it simmer over medium heat for 3 minutes or until the tomatoes slightly soften. This simmering process enhances the infusion of flavors.

    5. Adding Potatoes:

    Gently fold in the potatoes, ensuring they are coated with the aromatic tomato-spice mixture. Cover the pan and let it cook for approximately 3 minutes. Aim for the tomatoes to be soft but not mushy, and observe the oil starting to separate, a sign of the dish’s richness.

    6. Preserving Texture:

    As you stir, be mindful not to mash the tomatoes and potatoes completely. Preserving their texture is key to the appeal of Banarasi Tamatar Chaat.

    7. Final Touch:

    Elevate the flavors with a final touch. Add cilantro for freshness, garam masala for warmth, lemon juice for a zesty kick, and a hint of sugar to balance the savory notes. Mix everything thoroughly, allowing the ingredients to harmonize.

    8. Adjusting Sweetness and Tanginess:

    Before presenting your Banarasi Tamatar ki Chaat, take a moment to taste and adjust. Fine-tune the sweetness, tanginess, and salt levels to achieve a well-balanced and harmonious flavor profile.

    The Banaras Tamatar Chaat recipe is a symphony of textures and flavors. The careful combination of spices, the gentle simmering, and the final touch of freshness and warmth create a dish that captures the essence of Banaras (Varanasi), known for its rich culinary heritage. As you savor each bite of this Tamatar Chaat, you’ll experience the unique and delightful taste that defines this iconic recipe. Enjoy the journey of creating and relishing the Banarasi Tamatar ki Chaat in your own kitchen!

    If you enjoy spicy snacks, you should also try Sweet potato chaat, Khasta Kachori Besan, Crispy Vegetable Pakoras, Dahi Puri Chaat & Bread Dahi Vada

  • Moong Dal Halwa

    Moong Dal Halwa

    A bowl of rich and creamy Moong Dal Halwa garnished with chopped nuts

    Moong Dal Halwa (vegan)

    Moong Dal Halwa is a delicious and festive sweet from North India. It is a rich, creamy pudding-like dessert. I like Moong Dal Halwa, but it is a long process and for me stirring the halwa was becoming difficult. While trying to make the process easy I also decided to make it vegan. I was happily surprised by the result. This is a must to try the recipe. This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup split yellow Moong dal washed
    • ¼ cup grapeseed oil is my preferred oil
    • ½ cup sugar
    • 1/8 tsp cardamom powder
    • few strands saffron optional
    • 2 ½ cups water

    For Garnishing

    • 2 tsp sliced almonds

    Instructions
     

    • Clean the moong dal rubbing with a moist towel.
    • Boil water and sugar in a pan over medium heat, for about 2 minutes. Remove from heat. Add cardamom powder and saffron set aside.
    • In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and let it cool to room temperature.
    • Once dal comes to room temperature, grind it to a powder lightly grainy.
    • In a heavy bottom frying pan, add oil and roasted moong dal powder, mix it well, and again roast over medium low heat for about 3 minutes. Dal will become dark in brown. Notes: After adding the syrup color will become a little lighter.
    • Add syrup to the dal, a little at a time. The syrup will splatter as you are adding syrup, keep stirring and mix it well, cook for 2-3 minutes. Halwa should be the texture of soft sticky dough.
    • Serve the halwa warm.

    Notes

    If you are not vegan and want to use clarified butter (ghee), replace the oil with 1/3 cup of ghee rest of the recipe remains the same.
    I have tried many different oils and vegan butter, but I prefer grape seed oil. It has become a preferred oil to make any vegan dessert.
    For making the halwa, traditional way is a long process and requires lots of work from the hands. For me, stirring the halwa was becoming difficult. You must soak dal for a few hours and grind it to a smooth paste. Then, cook over low heat with ghee, stirring continuously for about 40 minutes. The whole process not including soaking dal takes about one hour.
    If you enjoy Indian sweets and you are on the dairy-free diet you should also try:
    Tried this recipe?Let us know how it was!

    Indulge in the Richness of Vegan Moong Dal Halwa

    Moong Dal Halwa is a classic Indian dessert known for its rich flavour and indulgent texture. This vegan version of Moong Dal Halwa is a perfect way to enjoy the traditional dessert while adhering to a plant-based diet. In this article, we’ll explore the essence of this delightful vegan moong dal halwa recipe, its origins, health benefits, and tips for making it at home.

    The Essence of Vegan Moong Dal Halwa

    The vegan moong dal halwa is made with split yellow moong dal (lentils), grape seed oil or other instead of ghee and a blend of aromatic spices. This dessert is known for its creamy texture and rich taste, making it a perfect treat for festive occasions or any time you crave something sweet and indulgent.

    Origins and Cultural Significance

    Moong Dal Halwa has been a staple in Indian households for centuries, often prepared during festivals and special celebrations. This dessert is particularly popular in North India, where it is enjoyed during winter months to provide warmth and nourishment. The vegan version retains all the traditional flavours and textures while offering a plant-based alternative.

    Tips for the Perfect Vegan Moong Dal Halwa

    Soak the Lentils: Soaking the moong dal overnight or for at least a few hours helps in reducing the cooking time and achieving a smooth texture for the halwa.

     Use High-Quality Ingredients: Using fresh and high-quality ingredients like organic coconut milk, pure saffron, and freshly ground cardamom will enhance the flavour of the vegan moong dal halwa recipe.

    Patience is Key: Cooking moong dal halwa requires patience as it needs to be cooked on low heat with constant stirring to prevent sticking and ensure even cooking.

    Health Benefits of Moong Dal Halwa

    Moong dal is a powerhouse of nutrients, rich in protein, fibre, and essential vitamins. This makes moong dal halwa not just delicious but also nutritious. The use of coconut or almond milk adds healthy fats and a creamy texture without any dairy. For more health-focused recipes, check out Millet Soup (Bajra Raab) and Sweet Potato Chaat.

    Variations to Try

    While the classic vegan moong dal halwa is delightful on its own, you can experiment with various ingredients to create interesting variations. Adding nuts like almonds, cashews, or pistachios can add a delightful crunch to the halwa. You can also flavor the halwa with different essences like rose or kewra for a unique twist. For more creative ideas, explore Vegetable Biryani and Spicy Indian Flour Chips.

    Pairing and Serving Suggestions

    This vegan moong dal halwa is best enjoyed warm, garnished with chopped nuts and a sprinkle of saffron strands. It pairs wonderfully with a cup of masala chai or as a sweet ending to a festive meal. You can also serve it alongside other Indian sweets like Dodha Burfi (Punjabi Milk Fudge) or Sweet and Sour Guava Curry for a delightful dessert spread.

    Frequently Asked Questions

    Q: Can I make this halwa ahead of time?

    A: Yes, the vegan moong dal halwa can be made ahead of time and stored in the refrigerator for up to a week. Reheat it on low heat before serving, adding a splash of coconut milk if needed.

    Q: Is this halwa suitable for freezing?

    A: Absolutely. This halwa freezes well. Simply cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.

    Q: How can I adjust the sweetness of the halwa?

    A: You can adjust the sweetness of the halwa by adding more or less sugar according to your taste. You can also use natural sweeteners like jaggery or maple syrup as alternatives.

    Conclusion

    The vegan moong dal halwa recipe is a fantastic way to enjoy a traditional Indian dessert with a plant-based twist. Whether you’re a seasoned cook or a beginner, this indulgent dessert is sure to impress. With its rich flavours and creamy texture, this dish is perfect for any celebration or a special treat. For more exciting recipes and variations, explore other delightful dishes like Masala Bell Pepper Curry, Vegetable Biryani, and Spicy Indian Flour Chips. Enjoy the journey of flavors and happy cooking!

  • Healthy Chickpea And Tofu Salad

    Healthy Chickpea And Tofu Salad

    A bowl of Healthy Chickpea and Tofu Salad with fresh vegetables and herbs

    Healthy Chickpea And Tofu Salad

    Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. There’s nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! It’s unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare.
    This recipe will serve 4.
    Prep time 20 minutes.
    Assembly time is 5 minutes.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 5 minutes
    Course Salad
    Cuisine Fusion

    Equipment

    Blendtec Classic Blender
    butane stove
    All-Clad Fry Pan

    Ingredients
      

    For salad dressing

    • ¼ cup fresh lemon juice
    • ¼ cup roasted sesame seeds
    • 2 Tbsp nutritional yeast
    • ¼ cup olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 tsp sugar
    • 1 Tbsp ginger finely shredded
    • 2 Tbsp fresh orange juice

    Tofu

    • 6 oz firm tofu
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 Tbsp ginger finely shredded
    • 2 tsp lemon juice

    Chickpeas

    • 15 oz can of chickpea
    • 1 Tbsp oil
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 tsp lemon juice
    • 1 tsp ginger juice

    Other Salad Ingredients

    • 1 cup romaine lettuce roughly chopped
    • ½ cup spinach leaves roughly chopped
    • ¼ cup cucumber cut into bite size, I am using Asian cucumber
    • ¼ cup pear cut into bite size pieces
    • ½ orange peeled and cut into bite size pieces
    • 8 cherry tomato cut into half
    • 1 Asian cucumber thinly sliced long ways

    Instructions
     

    For Dressing:

    • blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside.
    • Tofu: drained the water and pat dry the tofu, cut the tofu in about ½ inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes.
    • Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl.

    Prepare chickpeas:

    • drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor.

    Assembling the salad:

    • use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes.
    • Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/3 cup of chickpeas and 1/3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up.
    • Now again drizzle about 2 tablespoons of dressing. salad is ready to serve.
    • For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice.

    Notes

    you can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice.
    You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli
    Tried this recipe?Let us know how it was!
  • Sweet Potato Chaat

    Sweet Potato Chaat

    A plate of Sweet Potato Chaat garnished with pomegranate seeds and fresh coriander

    Sweet Potato Chaat, Shakarkandi

    I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat!
    This recipe is also vegan.
    This recipe will serve 6.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Equipment

    Cuisinart TOA-60 Convection Toaster Oven Airfryer
    Reynolds Kitchens Pop-Up Parchment Paper Sheets

    Ingredients
      

    • 1 large sweet potato sliced in thick rounds

    For Batter

    • 1 ½ Tbsp all purpose flour plain flour, maida
    • 1 ½ Tbsp corn starch corn flour or arrowroot powder
    • ½ tsp salt
    • ¼ tsp black pepper
    • ⅓ cup water approx
    • Oil spray

    For Breadcrumbs

    • ½ cup bread crumb plain unflavored
    • ½ salt
    • ¼ black pepper

    For Garnishing

    For Garnishing (optional)

    • lemon juice sprinkle over chaat
    • chaat masala powder
    • green chili finely chopped
    • ginger finely chopped

    Instructions
     

    • Use a large, sweet potato. Wash and peel and slice them in rounds of about ¼ inch thick. Keep aside.
    • In a bowl take breadcrumbs, add ½ tsp salt and ¼ tsp black pepper, and mix it all well.
    • In another bowl mix all-purpose flour, corn starch, ½ tsp salt, and ¼ tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/3 cup of water.
    • I am using parchment paper over air fryer baking tray oil the parchment paper.
    • Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices.
    • Spray the slices with oil.
    • Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer.
    • The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney.

    Notes

    Serving Suggestions
    Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website.
    Tried this recipe?Let us know how it was!
  • Sweet and Sour Spicy Karela

    Sweet and Sour Spicy Karela

    A dish of Sweet and Sour Spicy Karela garnished with sesame seeds

    Sweet and Sour Spicy Karela, Bitter Melon

    Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Chutney
    Cuisine Indian
    Servings 4 people

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware
    Stainless Steel Precision Pierced Colander Strainer
    Calphalon Nylon All Purpose Turner

    Ingredients
      

    • 4 cup sliced bitter melon karela
    • 1 ½ tsp salt divided
    • ½ tsp turmeric haldi
    • 3 Tbsp oil
    • 1 tsp cumin seeds jeere
    • 2 ½ Tbsp coriander powder dhania
    • 1 Tbsp fennel seed powder saunf
    • 1 tsp red chili powder lal mirch
    • 1 ½ Tbsp mango powder amchoor
    • 2 Tbsp sugar
    • ½ cup water

    Instructions
     

    • Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
    • Cook the karela with 2 cups of water, with ½ teaspoon of salt and ½ teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
    • Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
    • In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
    • Stir fry for about 4 minutes over medium heat.
    • Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add ½ cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
    • Add sugar and stir for about a minute sugar will be lightly caramelize.

    Notes

    boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.
    Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa
    Tried this recipe?Let us know how it was!

     

  • Punjabi Aloo Paratha

    Punjabi Aloo Paratha

    A plate of Aloo Paratha topped with a dollop of butter

    Punjabi Aloo Paratha

    Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy!
    This Recipe will make 4 parathas.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Bread
    Cuisine Indian
    Servings 4 parathas

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
    KitchenAid Classic Nylon Slotted Turner, One Size
    Anchor Hocking Glass Mixing Bowls
    Wooden Chakla,Serving Board, Round Chapati Chakla, Wood Roller

    Ingredients
      

    For the Dough

    • 1 cup whole wheat flour
    • 1 ½ tbsp oil
    • ¼ tsp salt
    • ½ cup cold water Use more as needed

    For the Potato Filling

    • 1 ½ cup potatoes mashed
    • ½ tsp salt
    • ¼ tsp red chili powder
    • ½ tsp cumin seeds Jeera
    • 2 tsp coriander powder dhania
    • ⅛ tsp asafetida hing
    • ½ tsp mango powder amchoor
    • ¼ tsp garam masala
    • 1 Tbsp green chili chopped
    • 2 Tbsp cilantro chopped, dhania

    Also need.

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp oil to cook

    Instructions
     

    Making the Dough

    • Mix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed).
    • Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable.
    • Set the dough aside and cover. Let the dough rest at least ten minutes.

    Filling

    • In a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well.

    Making paratha

    • Divide the dough into 4 equal parts and roll them into balls.
    • Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1½ times larger than the dough balls.
    • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides.
    • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Oil the skillet and 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 olden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
    • 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 three to four days or frozen for up to a month. Re-heat using a skillet or oven.

    Notes

    Variations
    Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.
    Serving Suggestions
    1. Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle.
    2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
    Tried this recipe?Let us know how it was!
  • Zucchini Lentil Pakoras

    Zucchini Lentil Pakoras

    A plate of crispy Zucchini Lentil Pakoras served with chutney

    Zucchini Lentil Pakoras

    As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup red lentils washed masoor dal
    • 1 zucchini medium sized, cut into thick rounds
    • 2 Tbsp green chili chopped
    • 2 Tbsp ginger finely chopped
    • 2 Tbsp cilantro chopped
    • 1 ½ tsp salt adjust to taste
    • ½ tsp red chili powder
    • Pinch of baking soda
    • 2 Tbsp corn starch

    Instructions
     

    • Soak red lentil at least for 1hours or more.
    • Pet dry zucchini slices and keep aside.
    • Blend dal to smooth batter, using just enough water needed to blend.
    • To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan.
    • Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook.
    • Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
    • Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side.

    Notes

    Serving Suggestions
    Tried this recipe?Let us know how it was!