Indian Lunch Box Recipes: Delicious and Convenient Options
Packing a nutritious and tasty lunch box is essential for both children and adults. Indian cuisine offers a variety of lunch box recipes Indian style that are not only delicious but also convenient to prepare. Whether you’re looking for Indian lunch box recipes or simply lunch box recipes, Manjula’s Kitchen has a range of options to suit every palate. Let’s explore some fantastic lunch box recipes Indian that are perfect for a hearty and healthy meal on the go.
Classic Indian Lunch Box Recipes
Vegetable Pulao
Vegetable Pulao is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This dish is a staple in many Indian households and is a fantastic option when you want to pack a nutritious and filling lunch. The aromatic spices and colorful vegetables make it a delightful addition to your collection of Indian lunch box recipes.
Aloo Paratha
Aloo Paratha is a popular Indian flatbread recipe stuffed with spiced mashed potatoes. This dish is a classic example of lunch box recipes Indian style. It’s hearty, flavorful, and perfect for a satisfying lunch. Serve it with yogurt and pickle for a complete meal.
Easy Indian Lunch Box Recipes
Chana Masala Wraps
Chana Masala Wraps are a convenient and delicious option for lunch. Chickpeas cooked in a spiced tomato gravy are wrapped in whole wheat tortillas, making it a perfect choice among lunch box recipes Indian. These wraps are easy to prepare and can be enjoyed cold or at room temperature.
Paneer Bhurji Sandwich
Paneer Bhurji Sandwich is a quick and easy lunch option that fits well within Indian lunch box recipes. Scrambled paneer cooked with tomatoes, and spices is stuffed between slices of whole wheat bread. This sandwich is not only nutritious but also satisfying.
Healthy Indian Lunch Box Recipes
Quinoa Salad
Quinoa Salad is a versatile dish that can be customized with various vegetables and herbs. This Indian salad recipes is perfect for those looking for lunch box recipes Indian style that are high in protein and fiber. It’s also an ideal option for a light and healthy lunch.
Moong Dal Chilla
Moong Dal Chilla, or lentil pancakes, is a protein-rich option that fits well within Indian lunch box recipes. It’s quick to prepare and can be enjoyed with a side of chutney or yogurt. This dish is also suitable for those seeking lunch box recipes that are both nutritious and delicious.
Vegetarian Indian Lunch Box Recipes
Baingan Bharta with Roti
Baingan Bharta is a smoky and flavorful eggplant dish that is perfect for lunch. Paired with whole wheat roti, this dish is a delightful addition to your collection of Indian lunch box recipes. The combination of roasted eggplant and spiced roti makes it a satisfying meal.
Mixed Vegetable Sabzi with Rice
Mixed Vegetable Sabzi with Rice is a simple yet flavorful dish that fits perfectly within lunch box recipes Indian. A variety of vegetables are cooked with aromatic spices and served with steamed rice. This dish is a great way to include more vegetables in your diet and enjoy a wholesome lunch.
Quick and Simple Lunch Box Recipes
Besan Chilla
Besan Chilla, or chickpea flour pancake, is a quick and easy option that fits well within Indian lunch box recipes. Made with chickpea flour and a variety of vegetables, this dish is a nutritious choice. It can be enjoyed with a side of green chutney and is perfect for a quick lunch.
Masala Rice
Masala Rice is a simple yet flavorful rice dish that is perfect for lunch. Cooked with spices and vegetables, this dish is a fantastic addition to your collection of lunch box recipes Indian. It’s quick to prepare and can be enjoyed cold or at room temperature.
Indulgent Indian Lunch Box Recipes
Paneer Butter Masala with Naan
Paneer Butter Masala with Naan is a rich and creamy dish that is perfect for a special lunch. Paneer cooked in a spiced tomato and cashew gravy is served with soft naan. This dish is a bit indulgent but is a beloved part of Indian lunch box recipes.
Aloo Gobi with Paratha
Aloo Gobi with Paratha is a classic Indian dish made with potatoes and cauliflower, served with whole wheat paratha. This dish is hearty and satisfying, making it a great choice for a filling lunch. The combination of soft paratha and spiced vegetables is a favorite among many.
Enhancing Your Indian Lunch Box Menu
To elevate your Indian lunch box menu, consider incorporating dishes from various categories that enhance these Indian lunch box recipes. Introducing Indian snacks like samosas and pakoras can offer a delightful mix of flavors and textures.
For a sweet conclusion, explore Indian desserts such as gulab jamun and kheer. Offering healthy options like quinoa salad and moong dal chilla 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 North Indian recipes like chole or dal makhani can bring an authentic touch to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian lunch box recipes?
A: Some popular Indian lunch box recipes include Vegetable Pulao, Aloo Paratha, Chana Masala Wraps, Paneer Bhurji Sandwich, Baingan Bharta with Roti, and Mixed Vegetable Sabzi with Rice. These dishes are flavorful, nutritious, and perfect for a satisfying lunch.
Q: How can I make traditional Indian lunch box recipes healthy?
A: To make traditional lunch box recipes Indian style healthy, try recipes like Quinoa Salad, Moong Dal Chilla, and Mixed Vegetable Sabzi. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.
Q: What are some easy Indian lunch box recipes for a busy day?
A: Some easy Indian lunch box recipes for a busy day include Besan Chilla, Masala Rice, and Chana Masala Wraps. These dishes are quick to prepare and provide the necessary nutrients to keep you energized throughout the day.
Q: Can I prepare Indian lunch box recipes in advance?
A: Yes, many Indian lunch box recipes can be prepared in advance and stored. Dishes like Vegetable Pulao and Chana Masala can be made ahead of time and refrigerated, while wraps and sandwiches can be prepped and packed.
Q: What are some vegetarian Indian lunch box recipes for kids?
A: Some vegetarian Indian lunch box recipes for kids include Aloo Paratha, Paneer Bhurji Sandwich, and Besan Chilla. These dishes are kid-friendly, nutritious, and easy to eat.
Conclusion
Indian lunch box recipes are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for lunch box recipes Indian style, Indian lunch box recipes, or simply lunch box recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian lunch box recipes. 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 lunch box 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!
There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.Serves 3 to 4.
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
Turn off the heat and fluff the rice with a fork.
Notes
If rice has been soaking longer then half an hour use 2 tablespoons water less.
Check the rice after about 12 minutes, stirring gently. If rice is not ready cover it again and cook a few more minutes.
When rice is ready but you feel it is too wet, turn off the heat and keep the cover open half way.
Don’t check the rice repeatedly because water will evaporate faster and rice will not cook right. Also, the grains will break if you stir the rice frequently and then the rice will look and feel mushy.
Keyword basmati, chawal, Gluten Free, lentils, long grain, plain, Rice, white
Boil potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off and mash the potatoes.
Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas. Mash the chickpeas coarsely.
Mix all the ingredients together; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal portions. Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
You may have to adjust the heat while cooking as needed.
Notes
Serving suggestions:Serve Tikki hot. Drizzle some, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.TipsSubstitute the boiled chickpeas with can chickpeas.Also if mixture is too moist Tikki will break.Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .
Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.
The Essence of Chola Tikki
The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.
Origin and Popularity
Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).
Why You’ll Love This Recipe
Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
Nutritious: Packed with protein and fiber from chickpeas.
Easy to Make: Simple ingredients and easy preparation.
Versatile: Can be served as a snack, appetizer, or part of a larger meal.
Other Variations of 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:
Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe:
Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe:
Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe:
Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe:
Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.
Serving Suggestions
Chola tikki 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.
In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
With Salad: Pair with a fresh salad for a healthy meal.
Tips and Tricks
To perfect your chola tikki recipe, consider these helpful tips:
Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
Season Well: Adjust the spices to your taste preference for the best flavor.
FAQs
Can I Bake the Tikkis Instead of Frying?
Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
How Long Does Chola Tikki Last?
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Is Chola Tikki Gluten-Free?
To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.
Can I Add Vegetables to the Mixture?
Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.
What Can I Serve with Chola Tikki?
Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.
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.
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
VariationsSubstitute 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
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.
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.
Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle.This recipe will make 8 parathas.
Mix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes.
Filling
In a microwave bowl mix coconut powder, milk powder, and milk together, (don’t use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color.
After the mix cools off add salt, sugar, and red chili powder and mix it well.
Making Paratha
Divide the dough into eight equal parts and form into balls.
Roll the dough balls into a 3” circle. Place one tablespoon of filling 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 three to four minutes.
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.
Heat a 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.
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 a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the 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.
Notes
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 six to seven days or frozen for up to a month. Reheat using a skillet or oven.
Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach:Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak PuriThis recipe will serve 4.
2cuppotatoes cut into small piecesI used 2 medium size potatoes
4cupspinachfinely chopped, approx. 8oz
½cuptomatofinely chopped
4Tbspoil
1tspcumin seedjeera
¼tspfenugreek seedsmethi optional
1Tbspbesangram flour
1Tbspcoriander powderdhania
½tspred chili powderadjust to taste
¼tspturmerichaldi
1tspsalt
½tspmango powderamchoor
Instructions
Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
Next add tomato, coriander, red chili powder, and turmeric.
Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.
Notes
Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!Recipe will serve 4.
In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.
Filling
Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
Turn off the heat. Let the filling cool to room temperature.
To make Parathas
Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
Meanwhile heat a 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 lightly to make five-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.
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 one teaspoon of oil over the paratha. 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 from both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy.
Notes
You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.Cooking time 20 minutes, this does not include boiling Chana Dal.
Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.
Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.
To make Gnocchi (NOK-EE)
Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
Take the sharp knife and slice them about half inch thick
Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
Serve them pear sauce,
Notes
It is important to pat dry the cauliflower or air dry.
These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinnerparty. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.
In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
Drop the potato balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.
Notes
Serving Suggestion, Serve with tamarind chutney, recipe is on my website.
Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core.
Step 1: Preparing the Potato Dough:
In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.
The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.
The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds.
Step 2: Shaping into Smooth Balls:
With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.
Step 3: Frying the Potato Balls
Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.
Step 4: Golden Brown Perfection:
Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.
Step 5: Serving Crispy Potato Balls
Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney.
Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.
Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
Enjoy!
Notes
In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)Suggestions Use or preferred vegetables and also works good with any leftover vegetables.
A Comprehensive Guide to Besan Cheela Recipe with Vegetables
Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre.
Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegansnack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.
Preparing the Batter for Vegetable Cheela
Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.
Cooking the Vegetable Cheela
Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.
Assembling the Vegetable Cheela Rolls
Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.
Tips for Perfect Vegetable Cheela Rolls Every Time
Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.
Variations of Besan Cheela Recipe with Vegetables
Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.
Health Benefits of Vegetable Cheela Rolls:
Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:
Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.
Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls
Q: Can I make the batter for Vegetable Cheela in advance?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.
Q: Can I freeze Vegetable Cheela Rolls for later use?
A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.
Q: What other fillings can I use for Vegetable Cheela Rolls?
A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.
Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.
If you liked the recipe here are some other recipes that you may like too
Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.
Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.
Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.This recipe will make 8 litties.
3/4cupsattuflour of roasted chana dal, available in Indian grocery stores
1/2tspsaltadjust to taste
1/8tspasafetidahing
1/8tspturmerichaldi
1/2tspred chili powder
1tspmango powderamchoor
1tspgrated ginger
1Tbspgreen chilifinely chopped, adjust to taste
1tspgheeclarified butter
1/4cupwaterapproximately
Potato, and Tomato Chokha
1cupmedium size potatoboiled peeled and roughly mashed
2medium size tomatoroasted peeled and mashed, I have roasted them over the skillet
1tspsalt
Spices we will use half and half to make both Potato and Tomato Chokha
1/4tspblack pepper
1tsplemon juicejust for Potato Chokha
2tspgrated ginger
2Tbspfinely chopped green chilies
2Tbspfinely chopped cilantro
2Tbspolive oil or mustard oilI prefer olive oil
2Tbspghee or clarified butter for serving the Litties.
Instructions
For Tomato Chokha
To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.
For Potato Chokha
Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.
To Make Dough
Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.
Filling
Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.
Making Litti
Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.
Serving
need about 2 Tbsp ghee or clarified butter for serving the Litties.
Notes
I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack.
Litti Chokha: A traditional Bihari food
High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.
Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.
Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.
Variations of Litti Chokha:
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.
Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
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.
Tips for Making Perfect Litti Chokha:
Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.
Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.
Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.
Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.
FAQs about Litti Chokha:
Can I make Litti Chokha without sattu?
While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.
Is Litti Chokha gluten-free?
Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.
Can I make Litti Chokha spicy?
Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.
Can I make Litti Chokha ahead of time?
Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.
Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts.
Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha or roti.
Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
Vegetarian enchilada is a popular Mexican appetizer with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my fusion twist to the classic Mexican dish, which is very delicious and exotic.
Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
Filling
Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
Making Enchilada:
I am using microwave.
Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.
Microwave for about one and half minutes, cheese should be melted and little bubbly.
Ah, vegetarian enchiladas, a dish close to my heart and a staple in many kitchens around the world. These cheesy, saucy parcels of goodness are a celebration of all things veggie, wrapped snugly in a warm tortilla blanket and baked to perfection. Whether you’re a seasoned cook or a novice in the kitchen, vegetarian enchiladas are a surefire crowd-pleaser that will leave everyone coming back for seconds. These appetizers are sure to entice you into its rich delight
Tips for Making Perfect Vegetarian Enchiladas:
Choose the Right Tortillas: When it comes to vegetarian enchiladas, the type of tortillas you use can make all the difference. Opt for soft, pliable tortillas that are sturdy enough to hold the filling without falling apart during baking. Corn or flour tortillas both work beautifully, so use whichever you prefer or have on hand.
Prep Your Fillings: The beauty of vegetarian enchiladas lies in their versatility. Get creative with your fillings by incorporating a variety of vegetables, beans, and cheeses. Sautéed bell peppers, mushrooms, and spinach are all excellent options, while black beans or refried beans add protein and heartiness to the mix. Don’t forget the cheese—whether it’s gooey melted cheddar, creamy Monterey Jack, or tangy feta, cheese adds that irresistible indulgence to every bite.
Don’t Skimp on the Sauce: The key to delicious vegetarian enchiladas is a flavorful sauce that coats every inch of the tortillas. Whether you opt for a homemade enchilada sauce or a store-bought variety, make sure it’s rich, robust, and packed with spices. Pour a generous amount of sauce over the assembled enchiladas before baking, and reserve some extra for drizzling over the top when serving.
Get Creative with Toppings: The fun doesn’t stop with the filling and sauce—toppings are where you can really let your creativity shine. Fresh cilantro, diced tomatoes, sliced avocado, and a dollop of sour cream or Greek yogurt are all classic choices that add freshness and tanginess to each bite. For an extra kick of flavor, try sprinkling some crumbled cotija cheese or pickled jalapeños on top before serving.
Suggestions for Serving Vegetarian Enchiladas:
Serve with Sides: Vegetarian enchiladas are delicious on their own, but they’re even better when served alongside some tasty sides. A crisp green salad dressed with a zesty lime vinaigrette or a bowl of Mexican rice and beans make perfect accompaniments that round out the meal.
Make it a Meal: Turn vegetarian enchiladas into a full-fledged feast by adding some complementary dishes to the table. Fresh salsa and guacamole with crunchy tortilla chips make for fantastic appetizers, while a pitcher of homemade margaritas or agua fresca adds a festive touch to any gathering.
Benefits of Enjoying Vegetarian Enchiladas:
Nutritious and Flavorful: Vegetarian enchiladas are packed with nutritious ingredients like vegetables, beans, and cheese, making them a wholesome and satisfying meal option for vegetarians and omnivores alike.
Customizable and Versatile: One of the greatest things about vegetarian enchiladas is their adaptability. You can easily customize the filling to suit your taste preferences or dietary restrictions, making them a versatile option for any occasion.
Family-Friendly Fare: Whether you’re cooking for a crowd or just feeding your family, vegetarian enchiladas are a hit with kids and adults alike. With their cheesy goodness and irresistible flavors, they’re sure to please even the pickiest of eaters.
Variations of Vegetarian Enchiladas:
While the classic vegetarian enchilada recipe is a timeless favorite, there are endless variations and adaptations to explore. Here are a few ideas to get you started:
Vegan Enchiladas: For a dairy-free option, simply omit the cheese or use a plant-based cheese alternative. You can also swap out the sour cream for a vegan-friendly alternative like coconut yogurt or cashew cream.
Enchiladas Verdes: Green enchiladas are made with a tangy and spicy green salsa made from tomatillos, green chilies, and cilantro. Fill your tortillas with your favorite vegetables and beans, then smother them in green salsa for a delicious twist on the classic recipe.
Double Corn Tortillas: If you love corn, you will love double corn tortillas. These tortillas are not only healthy for you, but also delicious. The great is that you can add additional items for the filling.
Mexican Bhel: To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.
FAQs (Frequently Asked Questions) about Vegetarian Enchiladas:
Q: Can I make vegetarian enchiladas ahead of time?
A: Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly with foil or plastic wrap to prevent them from drying out. When you’re ready to serve, simply pop them in the oven and bake until heated through.
Q: Can I freeze vegetarian enchiladas for later?
A: Absolutely! Vegetarian enchiladas freeze beautifully, making them an excellent option for meal prep. Once they’re baked and cooled, wrap them tightly in foil or plastic wrap and store them in the freezer for up to three months. To reheat, simply thaw them in the refrigerator overnight and bake them in the oven until heated through.
Q: Are vegetarian enchiladas spicy?
A: The level of spiciness in vegetarian enchiladas can vary depending on the type of salsa or enchilada sauce you use. If you prefer a milder flavor, opt for a mild salsa or sauce, and adjust the amount of chili powder or jalapeños accordingly. Conversely, if you love heat, feel free to amp up the spice factor to suit your taste buds.
In conclusion, vegetarian enchiladas are a delicious and satisfying meal option that’s perfect for any partyoccasion. With their customizable fillings, flavorful sauces, and endless topping options, they’re a versatile dish that’s sure to please everyone at the table. So, gather your ingredients, roll up your sleeves, and get ready to indulge in a fiesta of flavor with these easy vegetarian enchiladas
Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one pot one dish meal.
Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
Cut each roti into about 1-1/2 inch squares and set aside.
For the dal
Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and allow the steam to escape before opening the lid.
Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
Add cilantro and cook for another 2 minutes on low medium heat.
Notes
Serving suggestionsServe with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli. Dal dhokli should be served hot.You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy
Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.
Step 1: Preparing traditional Gujarati dal dhokli recipe
To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.
Step 2: Rolling and Cutting Dhokli
Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.
Step 3: Cooking Dhokli in Dal
In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.
Step 4: Tempering and Flavoring the Dal Dokli
In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.
Step 5: Incorporating the Tempering into the Dal
Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.
Step 6: Garnishing and Serving
Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.
Tips for Perfect Dal Dhokli
Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.
Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.
Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.
Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.
Variations of Dal Dhokli
Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.
Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.
Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.
Benefits of Dal Dokli
Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.
High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.
Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.
Frequently Asked Questions (FAQs)
Can I use store-bought dhokli instead of making it from scratch?
Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.
Can I make dal dhokli ahead of time?
Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is dal dhokli gluten-free?
No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.
Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.
8 bread slices, I have already trim the edges of the bread slices
3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
1tbspoil
1/2tbspcumin seeds (jeera)
1/8tbspturmeric (haldi)
1/4tbspmango powder (amchoor)
1tbspfinely chopped ginger
1 green chili finely chopped adjust to taste
2tbspchopped cilantro (hara dhania)
1/2 tbspsalt adjust to taste
For Batter
3/4cup besan, gram flour
1/8tbspasafetida (hing)
1/4tbspbaking soda
1/4tbspred pepper
1/2tbspsalt adjust to taste
1tbspoil
About 3/4cup of water
Instructions
Batter
In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.
Filling
Heat oil in a frying pan on medium heat moderately.
Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
Making the Pakoras
Trim the edges of the bread slices.
Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. 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 pakoras until all sides are golden-brown.
Aloo bread pakoras will take about four minutes to cook.
Cut them in half before serving. Serve them with mint chutney.
Bread Potato Pakora: A Delicious Snack for Any Occasion
Bread potato pakora is a popular vegan Indian snack made by coating bread slices with a spiced potato mixture and then deep-frying them until crispy and golden brown. It’s a versatile dish that can be enjoyed as a tea-time snack or as an appetizer for parties and gatherings. In this recipe, we’ll explore how to make delicious bread potato pakoras at home.
How to Make Potato Bread Pakora
To make potato bread pakora, start by preparing the potato stuffing. Boil potatoes until they are soft, then mash them and mix them with spices such as turmeric, cumin, coriander, and salt. Next, take slices of bread and spread a layer of the potato mixture between two slices to form sandwiches. Cut the sandwiches into triangles or rectangles. Prepare a batter using gram flour (besan), water, salt, and spices such as chili powder and ajwain. Dip the potato-stuffed bread sandwiches into the batter, ensuring they are fully coated. Deep fry the pakoras until they are golden brown and crispy. Serve hot with chutney or ketchup.
Potato Stuffed Bread Pakora Recipe: Tips for Success
Use fresh bread: Fresh bread works best for making bread potato pakoras as it holds its shape better during frying.
Adjust the spices: Feel free to adjust the spices in the potato mixture and batter according to your taste preferences. You can make it spicier by adding more chili powder or milder by reducing the amount of spices.
Ensure even frying: Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
Serve immediately: Bread potato pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the best taste and texture.
Variations of Bread Potato Pakora
Cheese-filled: For an indulgent twist, you can add a slice of cheese along with the potato mixture between the bread slices before frying.
Vegetable-packed: Add finely chopped vegetables such as bell peppers, or spinach to the potato mixture for added flavor and nutrition.
Sauce-dipped: Serve the pakoras with a tangy tamarind chutney or mint yogurt sauce for a burst of flavor.
How to Make Potato Bread Pakora: Serving Suggestions
Bread potato pakoras can be served as a standalone snack with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea or coffee, making them perfect for afternoon gatherings or rainy-day munching. Additionally, you can serve them alongside other Indian snacks such as samosas, pakoras, or chaat for a complete spread.
Benefits of Bread Potato Pakora
Quick and easy: Bread potato pakoras can be made in a relatively short amount of time, making them perfect for when you need a quick snack or appetizer.
Kid-friendly: Children tend to love the crispy texture and flavorful filling of bread potato pakoras, making them a great way to sneak in some veggies.
Customizable: You can customize the spices and fillings in bread potato pakoras to suit your taste preferences or dietary restrictions.
FAQs about Bread Potato Pakora
Q: Can I make bread potato pakoras ahead of time?
A: While bread potato pakoras are best enjoyed fresh, you can prepare the potato stuffing and batter ahead of time and assemble and fry the pakoras just before serving.
Q: Can I bake bread potato pakoras instead of frying them?
A: While traditionally bread potato pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier alternative. Simply brush them with oil and bake at a high temperature until they are golden brown and crispy.
Q: Can I freeze bread potato pakoras?
A: While bread potato pakoras are best enjoyed fresh, you can freeze them after frying. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to one month. To reheat, simply bake them in a preheated oven until heated through.
If you’re interested in exploring more recipes similar to aloo bread pakora, be sure to check out Manjula’s Kitchen for a wide range of Indian snacks, appetizers, and main courses. From samosas to chaat to curries, you’ll find delicious and authentic Indian recipes to try at home.
