Indian Breakfast Ideas: Delicious and Healthy Recipes
Breakfast is often considered the most important meal of the day, and Indian cuisine offers a plethora of options that are both delicious and nutritious. Whether you’re looking for Indian breakfast ideas, Indian style, or healthy breakfast ideas Indian, Manjula’s Kitchen has a variety of recipes to kickstart your day. Let’s explore some fantastic Indian breakfast recipes that are easy to prepare and perfect for a healthy lifestyle.
Classic Indian Breakfast Ideas
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 breakfast ideas that are both hearty and satisfying. Serve it with yogurt and pickle for a complete meal. The combination of soft paratha and spicy potato filling makes it a favorite in indian flatbread recipe.
Poha
Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, curry leaves, and green chilies. This dish is a staple in many Indian households and is a fantastic option when you want to explore breakfast ideas Indian style. Poha is often garnished with fresh coriander and a squeeze of lime for added freshness.
Healthy Breakfast Ideas Indian Style
Oats Idli
Oats Idli is a nutritious and light breakfast option. Made with oats and vegetables, this dish is perfect for those looking for healthy breakfast ideas. Oats are known for their health benefits, making this a great start to your day. These steamed cakes are soft, fluffy, and can be enjoyed with coconut chutney and sambar.
Moong Dal Cheela
Moong Dal Cheela, or lentil pancakes, is a high protein Indian food for breakfast that fits well within breakfast recipes. It’s quick to prepare and can be enjoyed with a side of yogurt or chutney. This dish is also suitable for those seeking healthy breakfast ideas Indian as it is low in fat and high in protein.
South Indian Breakfast Recipes
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 households and a fantastic option when you want to explore Indian breakfast ideas. Upma is often enjoyed with a side of coconut chutney and is perfect for a quick and nutritious breakfast.
Dosa
Dosa is a thin, crispy crepe made from fermented rice and urad dal batter. It is a quintessential part of breakfast recipes Indian and can be served with sambar and a variety of chutneys. This dish is light, crispy, and perfect for a savory breakfast. As a healthy indian recipes, try making dosa with a mix of millets or brown rice.
North Indian Breakfast Recipes
Chole Bhature
Chole Bhature is a classic North Indian recipes for breakfast consisting of spicy chickpea curry served with deep-fried bread. This dish is a bit indulgent but is a beloved part of breakfast ideas Indian style. The combination of spicy chole and fluffy bhature is a favorite for many and is often enjoyed during special occasions.
Paneer Paratha
Paneer Paratha is a stuffed flatbread made with whole wheat flour and filled with spiced paneer (Indian cottage cheese). This dish is a perfect example of healthy breakfast ideas Indian as it provides a good amount of protein and calcium. Serve it with mint chutney or yogurt for a delicious meal.
Quick and Easy Indian Breakfast Ideas
Besan Chilla
Besan Chilla, or chickpea flour pancake, is a quick and easy breakfast that fits well within breakfast recipes. It’s made with chickpea flour and a variety of vegetables, making it a nutritious option. This dish can be enjoyed with a side of green chutney and is perfect for busy mornings.
Elevating Your Indian Breakfast Menu
To elevate your Indian breakfast menu, consider incorporating dishes from various categories that complement these Indian breakfast recipes. Introducing Indian snacks like idli and vada can offer a delightful mix of flavors and textures.
For a sweet conclusion, explore Indian desserts such as kheer or fruit salad. Offering healthy options like oats idli and moong dal cheela can provide lighter meal choices.
Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding South Indian recipes like dosa or upma can bring an authentic touch to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian breakfast ideas?
A: Some popular Indian breakfast ideas include Aloo Paratha, Poha, Upma, Dosa, Chole Bhature, and Paneer Paratha. These dishes are flavorful, nutritious, and perfect for a satisfying meal.
Q: How can I make traditional Indian breakfast recipes healthy?
A: To make traditional breakfast recipes Indian style healthy, try recipes like Oats Idli, Moong Dal Cheela, and Besan Chilla. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.
Q: What are some healthy breakfast ideas Indian style for a busy morning?
A: Some healthy breakfast ideas Indian style for a busy morning include Besan Chilla, and Oats Upma. These dishes are quick to prepare and provide the necessary nutrients to start your day.
Q: Can I prepare Indian breakfast recipes in advance?
A: Yes, many Indian breakfast recipes can be prepared in advance and stored. Dishes like Upma and Poha can be prepped ahead of time, while batters for Dosa and Idli can be made and refrigerated.
Q: What are some vegetarian Indian breakfast recipes?
A: Some vegetarian breakfast recipes Indian style include Aloo Paratha, Upma, Poha, Dosa, Paneer Paratha, and Chole Bhature. These dishes are hearty, flavorful, and perfect for a satisfying breakfast.
Conclusion
Indian breakfast ideas are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for breakfast ideas Indian style or healthy breakfast ideas Indian, these recipes will bring variety and nutrition to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of breakfast recipes Indian style. Happy cooking and happy eating!
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 an Indian breakfast 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!
This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
3/4 cup besan (gram flour) available in Indian grocery stores
1/2 teaspoon salt
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon black pepper
1 green chili finely chopped, optional
1/2 cup tomato seeded and finely chopped
1/2 cup finely chopped spinach
1/2 cup finely chopped bell pepper
1/2 cup water to make batter
2 tablespoons oil
Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe
Paratha Samosa is a delightful fusionsnack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It’s a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling.
Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we’ll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It’s perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let’s dive into the step-by-step process of making this irresistible samosa paratha recipe.
Step 1: Prepare the Filling
To begin this paratha samosa recipe, let’s first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.
Step 2: Make the Paratha Dough
While the filling is cooking, let’s prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.
Step 3: Stuff and Shape the Parathas
Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.
Step 4: Cook the Parathas
Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.
Tips for Perfect Samosa Paratha
Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
Use hot water while kneading the dough for softer, more pliable samosa parathas.
Don’t overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.
Variations of Samosa Paratha
Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.
Benefits of Paratha Samosa
Combines the flavors of two popular Indian snacks – samosas and parathas.
Provides a hearty and satisfying meal or snack option.
Can be customized with various fillings and spices to suit individual preferences.
Frequently Asked Questions (FAQs)
Q: Can I make the dough for samosa paratha in advance?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.
Q: Can I freeze leftover samosa parathas?
A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.
Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle-free and of course healthy. Oat dosas are instant dosas and make a great breakfast or anytime snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture. This will be a staple in my house.
1 cup quick oats
1/2 cup rice flour
1/2 cup yogurt whipped
1/8 teaspoon asafetida
1/2 teaspoon cumin seeds
1 green chili finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded
1/3 cup cabbage shredded
1/3 cup carrot shredded
1/2 teaspoon salt
1 cup water
1-1/2 teaspoon ENO
1-1/2 tablespoons oil
Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds and mix it well. Notes: ENO is added just before making dosa.
Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
Add green chilies, cilantro, cabbage, and carrots mix it well.
Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become a little frothy.
Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning two to three times. The dosa should be golden brown on both sides.
Repeat for the remaining dosas.
Serve oat dosa with your choice of chutney, I like it with tomato chutney.
Bread
Indian
Oats Dosa Recipe: Crispy and Healthy Dosas with a Nutritious Oats Twist
Dosa is a popular south Indian delicacy that looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala, and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghand um Dosa. This preparation uses oats dosa and is a bread-basedbreakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.
1. Grind Oats to Make Fine Powder: Elevating Texture with Oats Dosa
Start the oats dosa preparation by grinding oats into a fine powder. This step not only enhances the nutritional profile but also contributes to the unique texture of the dosa. The combination of finely ground oats with other dry ingredients, excluding ENO, rice flour, asafetida, salt, and cumin seeds, ensure a harmonious blend of flavors. It’s essential to note that ENO is introduced just before making the dosa, adding a special touch to the preparation.
Create the Dosa Batter: Blending Nutrients and Flavors with Oats
Building on the groundwork laid in the first step, proceed to create the dosa batter. Integrate yogurt into the dry mixture, adjusting the consistency with water to achieve a batter reminiscent of dosa or pancake mix. Allowing the batter to rest for fifteen minutes is a crucial step in enhancing the overall flavor profile. This brief resting period ensures that the oats absorb the flavors, resulting in a more palatable and delicious end product.
Enhance with Vegetables: Burst of Colors and Nutrients in Oats Dosa
Take your oats dosa to the next level by introducing a medley of vegetables. Finely chopped green chilies, cilantro, cabbage, and carrots bring not only vibrant colors but also a variety of nutrients to the dosa. This step adds a delightful crunch and freshness, transforming the oats dosa into a visually appealing and nutrition-packed dish that is as wholesome as it is flavorful.
Heat the Skillet: Perfecting the Cooking Surface for Oats Dosas
Achieving the ideal dosa requires a properly heated skillet. Place a non-stick skillet over medium-high heat and lightly grease it. To test readiness, sprinkle a few drops of water on the skillet – the water should sizzle right away. This ensures that the dosa cooks evenly and attains the desired crispiness while preventing sticking to the surface.
Prepare the Frothy Batter: Enhancing Texture for Irresistible Oats Dosas
Before pouring the batter onto the skillet, take a small portion (about ½ cup) and introduce ¼ teaspoon of ENO. Mixing this well creates a frothy consistency in the batter, adding a light and airy texture to the dosa. This step is crucial for achieving the perfect balance between softness and crispiness in each bite.
Spread the Batter: Crafting Perfectly Shaped Oats Dosas
Once the skillet is ready, pour the batter onto it, spreading it evenly with the back of a spoon to form a dosa of about seven inches in diameter. This step requires a bit of finesse to ensure an even thickness throughout the dosa, contributing to the overall enjoyable texture.
Flip and Oil: Locking in Flavor with Precision
As the batter begins to dry, delicately spread one teaspoon of oil over the dosa. Waiting for about 30 seconds before flipping with a flat spatula ensures that the dosa achieves a golden brown hue on both sides. This careful process locks in the flavors and adds a subtle yet essential touch of crispiness.
Ensure Even Cooking: Perfecting the Golden Brown Finish
To guarantee even cooking, lightly press the dosa with the spatula all around, turning it two to three times. This step is vital in achieving the desired golden brown color, indicating that the dosa is cooked to perfection. The interplay of textures, from the soft interior to the crispy edges, creates a delightful culinary experience.
Repeat for More Dosas: Scaling Up the Oats Dosa Feast
The joy of oats dosa doesn’t end with just one. Repeat the cooking process for the remaining batter, creating a batch of these tasty dosas. This step allows you to share the wholesome goodness and unique flavors with family and friends, turning the dosa-making experience into a communal celebration of culinary delight.
Serve with Chutney: Pairing Oats Dosa with Flavorful Companions
Finally, elevate your oats dosa experience by serving it with your choice of chutney. The versatility of oats dosa makes it a perfect companion for various chutney options. Whether you prefer the tanginess of tomato chutney or the spiciness of coconut chutney, the pairing enhances the overall dining experience, making each bite a harmonious blend of flavors. Enjoy this nutritious twist on a classic dish, savoring the delicious combination of oats dosa and flavorful chutneys.
Eggless pancake are super easy to make and delicious. What better way to start off your day than with "Eggless Pancakes". These pancakes are light and fluffy. I like to add homemade fresh strawberry sauce as a topping. This was a family favorite breakfast recipe when my sons were younger. Now this is my grandkids favorite when we have sleep over.
1 Cup All Purpose Flour
2 Teaspoon Sugar
1 Teaspoons Baking soda
1/8 teaspoon salt
1 Cup Milk
1/4 cup yogurt
1 Tablespoon melted butter
2 Tablespoons Butter for cooking
For Strawberry Sauce
2 cups strawberry sliced, use fresh or frozen
1 teaspoon lemon juice
3/4 cup sugar
1 tablespoon corn starch
To make Strawberry Sauce
In a small pan over medium heat, combine the strawberries, sugar, and lemon juice. Bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce. Bring to a simmer. Stir occasionally until sauce thickens slightly. This should take about 5 minutes.
To make Pancake
Mix milk and yogurt together, set aside,
Mix all the dry ingredients together in bowl, all purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency. Add butter to batter and mix do not over-mix the batter. Set aside for about 10 minutes.
Heat the skillet at medium heat. Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter. Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.
Top the pancake with hot sauce. Enjoy!
Notes
Strawberry sauce is a great sauce for topping waffles, ice cream, cakes and more.
Uttapam is a popular South Indian dish. Traditionally uttapam is made with rice and lentil batter, which can be a long process. Bread Uttapam, on the other hand, is instant and easy to make. Not to mention it tastes delicious. Uttapam is a thick dosa, or pancake, with vegetables cooked over skillet. It tastes divine served hot and with a side of coconut chutney.
3 slice white bread
3 tbsp sooji coarse (samolina)
3 tbsp all-purpose flour (maida, plain flour)
1/4 cup yogurt (curd, dahai)
1 tsp salt
1/4 tsp cumin seeds (jeera)
1/4 cup bell pepper, finely chopped (capsicum )
1/4 cup tomatoes finely chopped (remove the seeds)
1 green chili finely chopped
2 tsp ginger shredded (adrak)
2 tbsp cilantro finely chopped (hara dhania)
2 tbsp oil to cook
Remove the crest from bread and cut them in small pieces.
In a blender add bread, sooji, all-purpose flour, salt, yogurt, and water, and blend to a thick and smooth paste.
Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper, tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency add more water if needed, batter should not be too thick but should not be runny.
Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.
Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread uttapam should be golden brown from both sides and this should take about four minutes. Notes: do not cook on high heat, uttapam will not cook through.
Serve bread uttapam with your choice of chutney, I like to serve with coconut chutney or green cilantro chutney.
Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. This is very easy and quick recipe to make. Paneer, is an Indian cheese also known as chena that is liked by all and used in many dishes. Bread paneer rolls are made with spiced paneer rolled in bread.
6 slice soft white bread
1 cup shredded paneer (available in Indian grocery stores)
1/2 tsp salt
1/2 tsp cumin seeds (jeera)
1/8 tsp black pepper
1 tsp ginger finely shredded (adrak)
2 tbsp cilantro finely chopped (hara dhania)
1 tsp green chili finely chopped
2 tbsp hot milk, use as needed
2 tbsp melted butter
Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.
Trim the edges of the bread slices. Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.
Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.
Variations
Instead of paneer you can also use the boiled mashed potato with same spices.
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 healthyvegan option.
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
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.
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.
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
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.
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.
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
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.
Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
Appetizer
Indian
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:
Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyaan. This is a quick and easy recipe to make.
Ingredients:
1-1/2 cup vermicelli roasted, available in Indian grocery stores
1/2 cup carrots cut into small pieces
1/2 cup green beans cut into small pieces
1/2 cup corn kernels I am using frozen corn
3 tablespoons oil
1 teaspoon mustard seeds/rai
8-10 curry leaves
1/4 teaspoon turmeric/haldi
1 green chili finely chopped
1-1/4 teaspoons of salt, adjust to taste
2 teaspoons lemon juice
3 cups water
1/4 cup cashews broken from garnishing
Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
Turn off the heat and take out the cashews over a paper towel.
Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
Gently stir in the lemon juice, garnish with roasted cashews.
Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
Ingredients
1 cup chana dal (Bengal gram)
1 teaspoon salt
1/2 turmeric (haldi)
1 tablespoon ginger finely chopped
1 green chili chopped
1/4 teaspoon black pepper
1/4 teaspoon garam masala
1/2 teaspoon mango powder (amchoor)
Seasoning
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
6-7 curry leaves
Pakwan (Crisp Puries known as Pakwan):
1 cup all purpose flour (maida/plain flour)
1/4 cup semolina (sooji)
1/4 teaspoon of salt
1/2 teaspoon cumin seeds (jeera)
2 tablespoon oil
Approx. 1/3 cup of water
Oil to fry
Also need tamarind chutney for serving, check the recipe on my website
Cooking Dal:
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
Seasoning
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 cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.
Pakwan
Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry 2-3 puries at time until both sides are a light golden-brown.
Transfer puries over paper towel, it will absorb the extra oil.
After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.
Serve Pakwan with hot dal with drizzle of tamarind chutney.
Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
3 slices white bread firm
1-1/2 tbsp unsalted butter
2 cups milk
2 tbsp sugar
4 Green Cardamoms – shelled and the seeds crushed1 (tbsp)
1 tbsp sliced almonds
1 tbsp sliced pistachios
Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
Next garnish with remaining nuts.
Suggestion:
Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.
Ingredients:
6 Bread slices [ am taking 100% whole wheat ]
1 teaspoon Butter
1/2 teaspoon Cumin seeds
5-6 Curry leaves
1/2 Chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Ginger garlic paste
1 cup Capsicum [ 1/2 inch size ]
1 cup Carrot [ grated ]
1 cup aloo [ boiled & smashed ]
1/2 teaspoon Redchilly powder
salt as per taste
1 teaspoon Vangi bath masala powder
1/4 cup cilantro
for Dosa:
1 cup Rice
1/4 cup Urad dal
Salt as per taste
Pinch of Cooking soda
Method
First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.
for Stuffing:
Heat the butter in a Saucepan, once the butter melted add cumin seeds.
After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
Add the ginger garlic paste, turmeric mix it well.
Add the Capsicum mix it & cook it for about 2 minutes.
Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
Turn off the flame & add the cilantro.
for Sandwich
Take the dosa batter add pinch of cooking soda mix it well.
Heat the tawa & add butter .
Take the bread slice & dip into a batter both sides completely.
Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
Then cook it another side of the bread. Then do it same for all the breads.
Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
Ingredients:
2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon 2 teaspoon oil
Spice Mix for Garnishing
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili
Method
Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
Notes
Removing the seeds from the tomatoes keeps the papads crunchy.
English cucumber is crisper on the outside and tender on the inside.
You can prepare the masala papad in advance, and add the toppings just before serving.
Salad
Indian
Crunchy Delight: How to Make Delicious Masala Papad at Home
Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.
1. Making the Spice Mix:
First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.
2. Preparing the Veggie Topping:
Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.
3. Oiling and Roasting the Papads:
Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.
4. Roasting and Folding the Papads:
Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.
5. Assembling and Serving the Masala Papad:
Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.
Tips for Perfect Masala Papad
Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.
Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.
For a healthier alternative, opt for baked papads instead of the traditional fried ones.
If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.
Variations of Masala Papad
Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.
Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.
Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.
Benefits of Masala Papad
Masala papad is a low-calorie snack that’s perfect for those watching their weight.
The combination of spices in masala papad aids digestion and stimulates the appetite.
Papads are rich in dietary fiber, making them a healthy option for snacking.
FAQs about Masala Papad
Can I make masala papad in advance?
Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.
Can I use store-bought papads for this recipe?
Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.
Can I customize the spice level of masala papad?
Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.
With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!
This is a healthy and incredibly easy recipe to make. Veggie Hash is very satisfying, delightful and colorful dish.This recipe is from my aunt from Seattle Washington.
Ingredients:
2 medium size red potatoes
1 small zucchini cut in cubes approx. 1 cup cubes zucchini
½ cup mushrooms sliced
1 small red bell pepper cubed approx. 1 cup cubes bell pepper
2-1/2 tablespoons of oil
1-1/2 teaspoon of salt adjust to taste
1/8 teaspoon black pepper
1 tablespoon ginger juice
¼ cup chopped cilantro (hara dhania)
1 minced green chili
Approx. 2 tablespoons lemon juice
¼ cup cheddar cheese shredded
1 medium size tomato sliced for garnishing
Method
Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.
Serving the Veggie Hash Browns
Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
Serve hot.
Suggestion
Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.
Vegie Hash Browns makes a great dish for Vegan, without Cheese
