Manjulas Kitchen Logo

Category: Lunch Box Recipes

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!

  • Tawa Pulao Mumbai Style (Pav Bhaji Pulao)

    Tawa Pulao Mumbai Style (Pav Bhaji Pulao)

    Tawa Pulao Mumbai Style

    Tawa Pulao Mumbai Style, Pav Bhaji Pulao

    Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it’s mixture of spices that creates the perfect balance of flavors. The recipe incorporates vegetables that are still crunchy and not mushy like Pav Bhaji. This is a one dish meal and also a good lunch box meal.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 3 cup plain rice cooked
    • 2 cup tomatoes chopped
    • 1 cup potatoes cubed into small pieces
    • 1 cup cauliflower floret in small pieces
    • 1/2 cup green peas I am using frozen peas
    • 1/4 cup carrots cubed into small pieces
    • 1 Tbsp ginger thinly sliced
    • 1 Tbsp green chili cut into small pieces
    • 3 Tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1-1/2 tsp salt
    • 1-1/2 Tbsp fennel seed powder saunf
    • 2 tsp garam masala
    • 1 Tbsp lemon juice
    • 1/4 cup cilantro chopped, hara dhania

    Instructions
     

    • Boil the vegetables, potatoes, cauliflower, carrot, and green peas in 2 cups of water till they are tender and not mushy. Drain the water and set aside.
    • Heat the oil in a wide flat frying pan, on medium heat, oil should be moderately hot add cumin seeds, as cumin seeds crack add tomatoes, and cook till they are very soft and tender.
    • Add all the spices except garam masala, add turmeric, red chili powder, fennel seeds, ginger, green chili, and salt mix it well.
    • Add the vegetables, mix it and let it cook for few minutes.
    • Add the cooked rice mix it well, if it looks dry add little water and mix it very gently and let it cook for few minutes, keep stirring.
    • Turn off the heat, add garam masala, cilantro, and lemon juice, and stir gently making sure rice and vegetables are coated with spices evenly. 

    Notes

    Notes: I said I am making Pav Bhaji Pulao, then where is Pav Bhaji masala, fennel seed powder and garam masala together makes a Pav Bhaji Masala.
    Most of the time I add garam masala in the end, I don’t like to add the garam masala in beginning and cook with. When you add garam masala in the end it gives batter taste and aroma. 
    I like to serve Tawa Pulao with yogurt.
    This recipe is so convenient that you can even use left over rice to make it.
    Tried this recipe?Let us know how it was!

    Mumbai Style Tawa Pulao Recipe: Mastering Art of Pav Bhaji Pulao

    Tawa Pulao, a beloved street food from Mumbai, bears a resemblance to Pav Bhaji but stands out with its unique blend of spices, offering a perfect balance of flavors. Tawa Pulao is a gluten-free, quick & easy rice-based vegan street food that is ideal as a lunch box option.

    1. Vegetable Preparation: Boiling and Draining for Perfect Tawa Pulao

    To embark on your journey of how to make pav bhaji pulao, start by boiling a medley of vegetables – potatoes, cauliflower, carrot, and green peas – in 2 cups of water until they reach a tender yet firm consistency, ensuring they don’t become mushy. Once cooked to perfection, drain the water and set the vegetables aside, ready to infuse their flavors into the tantalizing tawa pulao.

    2. Flavorful Sauté: Tawa Pulao Recipe Mumbai Style

    In a wide flat frying pan, heat oil over medium heat until moderately hot. Infuse the essence of Mumbai into your tawa pulao by adding cumin seeds to the sizzling oil. As the cumin seeds crackle, introduce tomatoes and cook until they reach a soft and tender state, releasing their rich flavors into the mix.

    3. Spiced Symphony: Seasoning Your Tava Pulao with Mumbai’s Flavors

    Elevate the aroma and taste of your tawa pulao by adding an array of spices. Sprinkle turmeric, red chili powder, and fennel seeds into the pan, along with ginger, green chilli, and salt. Stirring well, ensure the spices coat the ingredients evenly, infusing the pulao with Mumbai’s signature spice profile.

    4. Vegetable Fusion: Introducing the Cooked Vegetables into Tava Pulao

    Once the spices have melded into a fragrant blend, introduce the boiled vegetables into the pan. Mix them gently with the spice-infused base and allow them to cook together for a few minutes, allowing the flavors to intermingle and elevate the essence of Mumbai-style tawa pulao.

    5. Rice Integration: Blending Cooked Rice for the Perfect Tawa Pulav Texture

    Add the cooked rice to the pan, gently folding it into the vegetable-spice mixture. If the pulao appears dry, add a splash of water to achieve the desired consistency. Allow the rice and vegetables to cook together for a few minutes, stirring continuously to ensure even distribution of flavors.

    6. Final Touch: Infusing Mumbai’s Essence with Garam Masala and Fresh Herbs

    As the aroma of your tawa pulao fills the air, turn off the heat and add a dash of garam masala, freshly chopped cilantro, and a squeeze of lemon juice. Gently stir the pulao, ensuring every grain of rice and every vegetable is coated with the aromatic blend of spices. This final touch infuses your pav bhaji pulao with Mumbai’s essence, ready to tantalize your taste buds.

    Unlock the flavors of Mumbai with this authentic tawa pulao recipe, perfect for any occasion. Whether you call it tava pulao, tawa pulav, or tawa pulao, this Mumbai-style delicacy is sure to become a favorite in your culinary repertoire. Enjoy the convenience of this versatile recipe, perfect for using leftover rice and satisfying your craving for Mumbai’s street food delights. 

    If you loved this tawa pulao recipe mumbai style then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

    Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Fermenting Time 30 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup coarse sooji semolina
    • 1/2 cup yogurt dahi, curd
    • 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
    • 1 green chili finely chopped
    • 1 piece ginger finely grated
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 cup water as needed
    • 1 tsp ENO fruit salt
    • 1 tsp salt

    For Seasoning

    • 1 Tbsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai

    Instructions
     

    • Preheat the oven at 350 degrees (F).
    • Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
    • I am using mini cupcake tray, will make 24 idli, oil it and set aside.
    • Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
    • Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
    • Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
    • Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
    • Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

    Notes

    Notes: 
    First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
    you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
    Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
    Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine
    Tried this recipe?Let us know how it was!

    Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

    Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

    Introduction to Baked Vegetable Idli Recipe

    If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

    Step-by-Step Guide on How to Make Vegetable Idli

    Preparing the Batter for Baked Vegetable Idli

    To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

    Incorporating Assorted Vegetables for Added Nutrition

    While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

    Baking the Vegetable Idlis to Perfection

    Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

    Serve and Enjoy the Baked Vegetable Idlis

    Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

    Tips for Making Perfect Baked Vegetable Idlis

    • Ensure the batter is well-fermented for soft and fluffy idlis.
    • Don’t overmix the batter after adding vegetables to retain their crunchiness.
    • Adjust the baking time according to your oven as the temperature may vary.

    Variations of Baked Vegetable Idli Recipe

    • Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
    • Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
    • Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.

    Benefits of Including Baked Vegetable Idlis in Your Diet

    • Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
    • Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
    • Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

    Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

    A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

    Q: Can I make the batter in advance and store it for later use?

    A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

    Q: Can I freeze the baked vegetable idlis?

    A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

    Explore More Recipes from Manjula’s Kitchen

    • Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
    • Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
    • Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.

    With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 4 slice white firm bread
    • 1/2 cup paneer crumble I used 3 cups of milk
    • 1/2 cup bell peppers finely chopped, I am using green and red just to give color
    • 1/2 tsp salt
    • 1/8 tsp black pepper
    • 1/2 tsp ginger paste
    • 1 tsp green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 2 Tbsp soft butter

    Instructions
     

    • Knead the paneer, add all the ingredients and mix it well.
    • Spread paneer mix over 2 slice of bread and cover with other slice of bread.
    • spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.
    • Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

    Notes

    Notes
    Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.
    Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav
    Tried this recipe?Let us know how it was!

    How to make Paneer Sandwich – Manjula’s Kitchen 

    Paneer Sandwich is a quick & easy snacks to make. Paneer Sandwich is healthy and tastes delicious. It’s a perfect lunch box option, especially for the kids.

    Conquer Your Cravings: Unveiling the Perfect Paneer Sandwich Recipe 

    Step into the vibrant world of Indian cuisine with a culinary gem – the paneer sandwich. More than just a simple snack, this versatile dish is a symphony of textures and flavors, perfect for satisfying hungry hearts and adventurous palates. Today, we delve into the paneer sandwich recipe, unlocking its secrets and guiding you towards crafting your own cheese paneer sandwich masterpiece.

    1. The Foundation: Crafting the Paneer Filling (Paneer Sandwich Recipe) 

    The journey begins with the heart of the sandwich, the paneer. Crumble fresh paneer with gentle hands, preserving its delicate texture. Then, comes the magic – a medley of carefully chosen ingredients. Aromatic cumin, vibrant coriander, warm turmeric, and the depth of garam masala weave their magic, creating a flavor-packed paneer mixture. Don’t forget the zing of fresh ginger and cilantro, adding a burst of brightness that awakens the senses. As you knead, imagine these flavors uniting, forming the foundation of your unforgettable paneer sandwich experience.

    1. Layering Perfection: Assembling the Cheese Paneer Sandwich

    Now, onto the stage where artistry meets appetite. Select two slices of your favorite bread – fluffy white, rustic whole wheat, or even toasted sourdough. Generously spread your flavor-packed paneer mixture onto one slice, creating the heart of your cheese paneer sandwich. Choose your cheese wisely! A creamy mozzarella adds richness, while a sharp cheddar brings a delightful tang. Experiment with Gouda, Monterey Jack, or even paneer itself for a truly unique twist. Finally, bring the two slices together, gently pressing them to form a harmonious marriage of textures and flavors. This step encapsulates the essence of a well-balanced paneer cheese sandwich, setting the stage for a symphony of culinary delight.

    1. The Art of Heat: Mastering the “How to Make Paneer Sandwich” Technique 

    The moment of truth arrives! To transform your creation into golden perfection, heat up a pan or your trusty griddle. Butter one side of your sandwich – remember, fat is flavor! Carefully place it on the hot surface, letting the sizzling magic begin. As the bread gets crisp and golden brown, resist the urge to peek – let the anticipation build! Flip the sandwich, spreading butter on the other side for even more deliciousness. Cook until both sides are kissed by heat, achieving that irresistible crispy-yet-soft texture. This is where the art of sandwich-making shines, and you’re the maestro!

    1. The Grand Finale: Elevating Your Paneer Cheese Sandwich 

    The final flourish! Take your masterpiece off the heat and let it rest for a moment. As you do, spread a thin layer of butter on the untouched side, allowing it to melt and mingle with the golden crust. This adds a touch of luxurious richness, elevating your paneer cheese sandwich to a level of indulgence that is hard to resist. Now, the grand unveiling: cut your creation in half, releasing the enticing aroma of warm bread, spiced paneer, and melty cheese. Each bite is a symphony of textures and flavors, a delightful interplay between the creamy paneer, the tangy cheese, the crisp bread, and the burst of spices. Savor each mouthful, knowing you’ve conquered the art of the paneer sandwich.

    Beyond the Recipe: Exploring Your Culinary Canvas 

    Remember, the paneer sandwich recipe is just a starting point. Don’t be afraid to experiment with different spices, cheeses, and even vegetables like chopped bell peppers, or sliced cucumbers. Add a dollop of mint chutney for a burst of freshness, or a drizzle of tamarind chutney for a tangy twist. Explore the endless possibilities and create your own signature paneer sandwich masterpiece.

    With each bite, you’ll not only be satisfying your hunger but also embarking on a delicious journey of culinary discovery. So, grab your ingredients, unleash your creativity, and conquer the world of the paneer sandwich, one flavorful creation at a time!

    If you liked this recipe you must try these quick & easy recipe too: Grilled Caprese Sandwich, Spicy Chickpea Patty Sandwich, Grilled Potato Sandwich, Dabeli Spicy Potato Sandwich & Falafel Sandwich

  • Aloo ki Kachori

    Aloo ki Kachori

    Aloo ki Kachori

    Aloo Ki Kachori (Kachori With Potato Stuffing)

    Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    boiling potatoes 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour maida, plain flour
    • 2 Tbsp sooji samolina
    • 1/4 tsp salt
    • 2 Tbsp oil canola, vegetable
    • 3 drops lemon juice
    • 1/3 cup chilled water approximately

    For Filling

    • 1 cup boiled peeled potatoes roughly mashed
    • 1 Tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder
    • 1 tsp coriander powder dhania
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp salt
    • 1 Tbsp green chili finely chopped
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    To Make Dough

    • Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
    • Add the chilled water slowly, mixing with your fingers as you pour.
    • Do not knead the dough. The dough should be soft.
    • Cover the dough and let it sit for at least fifteen minutes.

    Make Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
    • Filling should be not very dry, this should take about 5 minutes.
    • Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature, mix it well this should have texture of firm dough.

    To make Kachoris

    • Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
    • Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
    • Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
    • Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
    • Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serve the kachories with cilantro chutney or tamarind chutney.
    Tried this recipe?Let us know how it was!

    Introduction to Aloo Kachori

    Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

    Preparing the Dough for Aloo Kachori

    To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

    Making the Aloo Kachori Filling

    While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

    Assembling and Frying Aloo Kachori

    Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

    Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

    Serving Aloo Kachori

    Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

    Tips for Making Perfect Aloo Kachori

    • Ensure the dough is well rested to achieve a soft and pliable texture.
    • Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
    • Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
    • Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
    • Serve the kachoris hot for the best taste and texture.

    Variations of Aloo Kachori

    While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

    Benefits of Aloo Kachori

    Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

    FAQs about Aloo Kachori

    Can I make aloo kachori ahead of time?
    • Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
    Can I bake aloo kachori instead of frying?
    • While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
    How do I store leftover aloo kachori?
    • Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha

    Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

    Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Boiling Potatoes 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour Chapati ka atta
    • 2 tsp oil canola oil or vegetable oil
    • 1/4 tsp salt
    • 1/3 cup water use as needed

    Filling

    • 1 cup mashed potatoes boiled peeled and roughly mashed
    • 1 cup spinach finely chopped
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mango powder aamchoor
    • 1/4 tsp salt
    • 1/2 tsp chili flakes
    • 1/4 tsp garam masala

    Also Need

    • 1/4 cup whole wheat flour for rolling the paratha
    • 2 Tbsp oil for cooking the paratha

    Instructions
     

    Tips

    • Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
    • Before chopping the spinach remove all the stems wash and pat dry.
    • If filling is too moist mix 1-2 tablespoons besan.

    Making Dough

    • Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.

    Making Filling

    • Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.

    Making Paratha

      Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as 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 filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.

      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 the balls lightly to make six-inch circles, keeping the sealed side of the ball 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 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 on both sides. Repeat for the remaining parathas.
      • Paratha 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.
      Keyword Aloo Palak, Breakfast, Indian Bread, Paratha
      Tried this recipe?Let us know how it was!

       

    • Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese

      Vegan Mac and Cheese, Quick and Easy

      Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese. I experimented with many recipes and finally my son was happy with the result. To my surprise my grand-kids also enjoyed this vegan mac and cheese. This was a surprise success at my house.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Main Course
      Cuisine Italian
      Servings 2 people

      Ingredients
       
       

      • 1 cup elbow macaroni
      • 1 cup small florets of broccoli optional

      For Vegan Cheese

      • 1/2 cup raw cashews
      • 1 cup Yukon gold potatoes (cubed) they have thin and smooth skin, I have already peeled and cubed
      • 1/2 cup carrots sliced
      • 3 Tbsp fresh lemon juice.
      • 1 tsp salt
      • 1/4 cup nutritional yeast
      • 1/4 tsp chili powder

      Instructions
       

      • Boil the macaroni according to the instruction over the box. Set aside.
      • In boiling water soak the broccoli for few minutes and drain the water, set aside.
      • Soak the cashews for about half hour and set aside.
      • Wash and peel both potatoes and carrots, and chop into uniform pieces and boil with 2 cups of water for about 8 minutes, till they are soft. Take them out from water.
      • Add all the ingredients for cheese into a blender with one cup of water and blend until smooth, use more water as needed. I used about 2 cups of water.
      • Pour into a pot on the stove and heat to medium-low heat, stirring occasionally. Once it starts to thicken, remove from the heat and stir again and it should thicken up a bit more. If it’s too thick, add more water. Cheese should be pourable consistency. It should only take a couple of minutes to thicken up on the stove. 
      • For serving toss the broccoli and pasta together, pour the cheese over, serve hot.
      Tried this recipe?Let us know how it was!

    • Paneer Pulao

      Paneer Pulao

      Paneer Pulao

      Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

      Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
      Recipe will serve 4.
      4.75 from 8 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 16 minutes
      Total Time 26 minutes
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      • 1 cup rice preferred basmati rice
      • 1 cup paneer cut into small cubes
      • 1/2 cup green peas using frozen peas
      • 1/2 cup carrots cut into small cubes
      • 1/2 cup corn using frozen corn
      • 2 Tbsp clarified butter ghee
      • 1 tsp cumin seeds jeera
      • 10 curry leaves
      • 1 tsp ginger paste adrak
      • 1 Tbsp green chili cut in small pieces
      • 1 tsp salt namak
      • 1/2 tsp garam masala
      • 2 Tbsp cilantro chopped hara dhania
      • 2 cup water

      Instructions
       

      • Wash rice gently changing water 2-3 times.
      • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
      • Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds. 
      • Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
      • Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
      Tried this recipe?Let us know how it was!

      Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes 

      Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike. 

      Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.

      1. Preparing the Rice: Washing and Soaking 

      To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.

      1. Heating the Oil and Spices: Flavorful Aromatics 

      In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.

      1. Adding Vegetables and Paneer: Creating a Colorful Medley 

      Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.

      1. Cooking the Pulao: Simmering to Perfection 

      After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.

      1. Final Touches: Garnishing and Fluffing 

      Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.

      If you loved our recipe of paneer pulao then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

    • Matar Ka Paratha (Stuffed Green Peas Paratha)

      Matar Ka Paratha (Stuffed Green Peas Paratha)

      Matar Ka Paratha

      Matar Ka Paratha (Stuffed Green Peas Paratha)

      Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.
      4.67 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 30 minutes
      Total Time 45 minutes
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
       
       

      For Dough

      • 1 cup whole wheat flour chapati flour
      • 1/4 tsp salt
      • 1 tsp oil
      • 1/2 cup water approx,

      Filling

      • 2 cup green peas I am using frozen peas
      • 2 tsp oil canola or vegetable oil
      • 1 Tbsp coriander powder dhania
      • 2 tsp fennel seed powder saunf
      • 1/4 tsp red chili powder
      • 1 Tbsp chopped green chili
      • 1/2 tsp mango powder amchoor
      • 1/2 tsp salt

      Also Need

      • 1/4 cup whole wheat flour approx. for rolling paratha
      • 2 Tbsp oil approx. for cooking paratha

      Instructions
       

      To Make Dough

      • Mix flour, salt, and oil, add water as needed to make a soft dough.
      • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
      • Cover the dough and let the dough rest for at least ten minutes.

      To Make Filling

      • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
      • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
      • Let the filling cool to room temperature.

      To Make Paratha

      • Divide the dough and filling into eight equal parts and form into 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 peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
      • 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 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.
      • 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.
      • Paratha 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.

      Notes

      Notes
      Parathas can be kept at room temperature  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.
      Serving Suggestions
      Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
      Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
       
      Tried this recipe?Let us know how it was!

    • Masala Paratha (Besan Ka Masala Paratha)

      Masala Paratha (Besan Ka Masala Paratha)

      Masala Paratha

      Besan Ka Masala Paratha

      Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
      4.72 from 7 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Breakfast
      Cuisine Indian
      Servings 3 people

      Ingredients
        

      • 1 cup whole wheat flour atta
      • 1 cup besan gram flour
      • 1 tsp salt
      • 1 tsp cumin seeds jeera
      • 1 tsp red chili flake
      • 1/8 tsp asafetida hing
      • 2 tsp ginger finely grated
      • 1/4 cup mint finely chopped
      • 3 Tbsp oil canola oil or vegetable oil
      • 1/2 cup lukewarm water

      We also need

      • 1/4 cup whole wheat flour for rolling the paratha
      • 3 Tbsp oil for cooking

      Instructions
       

      • Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil.
      • Add water as needed to make firm dough. Grease your palm and knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes.
      • Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas.
      • Divide the dough into six equal parts and form into balls. Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
      • Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
      • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into about 7-8 inches in circle. If dough starts sticking, dust it with more flour.
      • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
      • After few seconds, spread 1/2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/2 teaspoon of oil.  Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up.
      • After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

      Notes

      Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum.
      Tried this recipe?Let us know how it was!

    • Spicy Corn Chaat

      Spicy Corn Chaat

      Spicy Corn Chaat

      Spicy Corn Chaat

      Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It's also easy and quick to prepare!
      4.29 from 7 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Snack
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 16 oz frozen corn kernels about 3-1/2 cups
      • 1 cup green and yellow bell pepper finely chopped use any bell pepper you have, I decide to use them for color
      • 1/2 cup finely chopped tomato
      • 1 tsp ginger juice
      • 1 tsp salt
      • 1/2 tsp black salt optional
      • 1 tsp cumin seed powder roasted
      • 1/4 tsp black pepper
      • 1/4 tsp red chili powder
      • 1 tsp green chili finely chopped, adjust to taste
      • 1 Tbsp cilantro finely chopped
      • 1 Tbsp lemon juice

      Instructions
       

      • Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside.
      • Thaw the frozen corn kernels and lightly squeeze some water out.
      • Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat.
      • After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.
      Tried this recipe?Let us know how it was!

      Spicy Corn Chaat Recipe: Step by Step Process 

      Spicy Corn Chaat is a flavorful appetizer or snack made from boiled corn kernels mixed with a blend of spices and tangy chutneys. It’s a gluten-free, low-cholesterol, and low-fat option, perfect for those looking for a healthy yet satisfying treat. This vegan dish makes for a great lunch box suggestion or a quick bite any time of the day.

      Introduction to Spicy Corn Chaat


      Indulge in the delightful flavors of spicy corn chaat with this easy-to-follow recipe. A popular street food in India, this spicy sweet corn chaat combines the sweetness of corn with tangy and spicy flavors, creating a tantalizing snack or appetizer. Learn how to make spicy corn chaat at home and treat yourself to a burst of deliciousness in every bite.

      Ingredients for Spicy Corn Chaat


      To prepare this lip-smacking spicy corn chaat recipe, you’ll need fresh or frozen corn kernels, finely chopped vegetables tomatoes, and bell peppers, green chilies for heat, chaat masala for that quintessential Indian flavor, and a squeeze of lemon juice to brighten up the dish.

      Step-by-Step Instructions for Making Spicy Corn Chaat


      1. Preparing the Corn
      Start by boiling the corn kernels until they are tender. Drain the water and set aside.

      1. Sautéing the Vegetables
        In a pan, heat some oil and add tomatoes, and bell peppers until they are soft and slightly caramelized. Add finely chopped green chilies for an extra kick of heat.
      2. Mixing the Corn and Vegetables
        Combine the boiled corn kernels with the sautéed vegetables in a mixing bowl. Toss them together gently to ensure even distribution of flavors.
      3. Seasoning with Chaat Masala
        Sprinkle generous amounts of chaat masala over the corn and vegetable mixture. This spice blend adds a burst of tanginess and complexity to the chaat.
      4. Adding Lemon Juice
        Squeeze fresh lemon juice over the chaat to enhance its flavors and add a refreshing citrusy note.
      5. Serving the Spicy Corn Chaat
        Transfer the prepared spicy corn chaat to serving bowls and garnish with fresh cilantro leaves for a pop of color and freshness. Serve immediately and enjoy the irresistible flavors of this delightful chaat.

      Tips for Making the Best Spicy Corn Chaat

      • Use fresh corn kernels for the best taste and texture, but frozen corn works well too.
      • Adjust the spiciness according to your preference by adding or reducing the amount of green chilies.
      • For added crunch, you can toss in some crushed papdi or sev just before serving.

      Variations of Spicy Corn Chaat

      • Cheesy Corn Chaat: Sprinkle grated cheese over the chaat for a creamy and indulgent twist.
      • Avocado Corn Chaat: Add diced avocado to the chaat for a buttery texture and extra creaminess.
      • Spicy Corn Salad: Skip the chaat masala and lemon juice, and toss the corn and vegetables with a zesty vinaigrette for a refreshing salad.

      Benefits of Spicy Corn Chaat


      Spicy corn chaat is not only delicious but also nutritious. Corn is a good source of fiber, vitamins, and minerals, while the vegetables add an array of nutrients. This chaat makes for a wholesome snack or appetizer that is both satisfying and nourishing.

      FAQs (Frequently Asked Questions)


      Q: Can I make spicy corn chaat ahead of time?

      A: While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble the chaat just before serving to maintain its crunchiness and flavors.

      Q: Can I use canned corn for this recipe?

      A: While fresh or frozen corn is preferable, you can use canned corn if that’s what you have on hand. Just make sure to drain and rinse the corn before using it in the chaat.

      Q: Is spicy corn chaat suitable for vegetarians and vegans?

      A: Yes, this recipe is completely vegetarian and vegan-friendly, as it only contains plant-based ingredients.

      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.

      Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

      Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

      Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

      Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

      Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.

    • Jalapeno Cheese Paratha

      Jalapeno Cheese Paratha

      Jalapeno Cheese Paratha

      Jalapeno Cheese Paratha

      Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread.
      This recipe will make 6 parathas and will serve 3.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Appetizer, Breakfast, Snack
      Cuisine Indian
      Servings 3 people

      Ingredients
        

      For Dough

      • 1 cup whole wheat flour chapatti atta
      • 1/2 teaspoon salt
      • 1/2 cup water

      For Filling

      • 2 cup grated mix cheese I am using mix cheese, Cheddar, Colby and Monterey Jack
      • 1/4 cup jalapeno finely chopped, adjust to your taste

      Instructions
       

      Making the Dough

      • Mix flour, and salt, in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. Set aside for at least ten minutes.

      Making the Filling

      • Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside.

      Making the Parathas

      • Divide the dough into six equal parts and form into balls.
      • Roll dough ball into a 3” circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha.
      • Meanwhile heat the heavy skillet on medium 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.
      • Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots.
      • After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
      • 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 about a week. Re-heat using a skillet or oven.

      Notes

      Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only.
      Serving Suggestion
      • Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese.
      • Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes.
      Tried this recipe?Let us know how it was!

    • Chana Chaat (Spicy Snack)

      Chana Chaat (Spicy Snack)

      Chana Chaat

      Chana Chaat

      Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
      3.75 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Appetizer
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 1 cup kala chana
      • 2 Tbsp oil Canola, or vegetable oil
      • 1 Tbsp ginger finely shredded
      • 1 Tbsp green chili finely chopped
      • 1 Tbsp coriander powder dhania
      • 1/4 cup tamarind pulp this is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
      • 1 tsp red chili powder
      • 1 tsp salt
      • 1 tsp black salt
      • 1 Tbsp sugar
      • 2 tsp roasted cumin seed powder bhuna jeera
      • 1 cup potato boiled peeled and cut in small pieces
      • 1/2 cup cucumber chopped in small pieces
      • 1/2 cup tomatoes chopped in small pieces

      For garnishing

      • 1 Tbsp ginger finely chopped
      • 1 Tbsp green chilies finely chopped
      • 5-6 wedges of lemon

      Instructions
       

      • Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
      • In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
      • Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
      • Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
      • Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
      • Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.

      Notes

      Prep Time of 10 minutes does not include soaking time.
      Suggestions
      You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
      Tried this recipe?Let us know how it was!

      Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish

      Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.

      To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.

      Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.

      Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.

      Variations:

      • Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
      • Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
      • Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.

      Tips:

      • Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
      • Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
      • Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.

      Benefits:

      • High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
      • Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
      • Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.

      FAQ:

      Can I Make Chana Chaat Ahead of Time? 

      Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.

      Can I Skip Adding Veggies to Chana Chaat? 

      While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.

      How Long Does Chana Chaat Last in the Refrigerator? 

      Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.

      In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.

      Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

    • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

      Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

      Aloo Tamatar ki Sabji

      Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

      Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
      4.88 from 8 votes
      Print Recipe Pin Recipe
      Course Main Course
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 3 medium-sized potatoes boiled and peeled
      • 1 cup tomatoes finely chopped
      • 2 Tbsp oil (canola or vegetable)
      • 1 tsp cumin seeds jeera
      • 1/8 tsp asafetida hing
      • 3 tsp coriander powder dhania
      • 1/2 tsp red chili powder
      • 1/4 tsp turmeric haldi
      • 1 tsp finely grated ginger
      • 1 tsp salt
      • 2 cups water approx. 2 cups
      • 1/4 tsp garam masala
      • 2 Tbsp finely chopped cilantro dhania
      • 1 pieces green chili seeded and cut into small , optional

      Instructions
       

      • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
      • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
      • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
      • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
      • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
      • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

      Notes

      Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
      Tried this recipe?Let us know how it was!

    • Kachori with Kadhi

      Kachori with Kadhi

      Kachori topped with Kadhi

      Kachori topped with Kadhi

      Kachori topped with Kadhi this is a Rajasthani specialty appetizer that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests at parties, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Appetizer, Snack
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      For Kachori

      • 4 peices Dal Kachori Using frozen Kachori, which are readily available in Indian grocery stores.

      For Kadhi

      • 1 cup yogurt
      • 1/4 cup besan gram flour
      • 2 Tbsp oil canola or vegetable oil
      • 1/2 tsp cumin seeds jeera
      • 1/8 tsp asafetida hing
      • 1/2 tsp fenugreek seeds mathi
      • 1/2 tsp turmeric haldi
      • 1/2 tsp red chili powder
      • 1 tsp salt
      • 2 Tbsp cilantro finely chopped, hara dhania
      • 1/4 tsp gram masala
      • 4 cups water

      For garnishing

      • 1 Tbsp ginger thinly sliced
      • 1 Tbsp green chilies thinly sliced
      • 2 tsp lemon juice
      • 1/4 tsp salt

      Instructions
       

      • For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside.
      • Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well.
      • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
      • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
      • Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes, stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat.
      • While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open.
      • Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces.

      Notes

      Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.
      Tried this recipe?Let us know how it was!

      Rajasthani Kadhi Kachori Recipe: A Delectable Fusion Dish Rajasthani semi-homemade

      Kachori Kadhi is a versatile dish perfect for various occasions, whether as an appetizer, a flavorful addition to a lunch box suggestion, a delightful option for party recipes, or a quick & easy chaat. Rajasthani kadhi kachori is a beloved delicacy that combines the richness of kadhi with the crispiness of kachori. This recipe brings together the tangy flavors of the kadhi gravy with the spicy and aromatic kachoris, creating a symphony of taste that will tantalize your taste buds. Let’s delve into how to prepare this mouthwatering dish step by step.

      Preparing the Kadhi for Kachori Kadhi: A Flavorful Base

      To begin with, let’s prepare the kadhi kachori base, the kadhi. In a mixing bowl, whisk together yogurt, gram flour, and water until smooth. This mixture forms the base of the kadhi gravy, providing a creamy texture and tangy flavor.

      Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. These tempering ingredients infuse the kadhi with aromatic flavors and add depth to the dish. Stir in chopped ginger, green chilies, and curry leaves for an extra kick of spice and fragrance.

      Now, pour the yogurt mixture into the pan and let it simmer over medium heat. Stir continuously to prevent lumps from forming and to ensure that the kadhi thickens evenly. As it cooks, the kadhi will develop a rich consistency and absorb the flavors of the spices.

      Frying the Kachoris: Adding Crunch to the Kadhi Kachori

      While the kadhi simmers, let’s move on to preparing the kachoris. Heat oil in a separate pan for deep frying. Meanwhile, take the kachori dough and divide it into small balls. Flatten each ball with your palms to form discs, then fill them with a spicy lentil mixture made of soaked and ground lentils mixed with spices like rajasthani kachori with kadhi.

      Once the oil is hot, carefully slide the stuffed kachoris into the pan and fry until golden brown and crisp. The kachoris will puff up beautifully as they cook, creating a delightful contrast of textures when paired with the creamy kadhi gravy.

      Serving the Rajasthani Kadhi Kachori: A Gastronomic Delight

      Once both the kadhi and kachoris are ready, it’s time to assemble this divine dish. Ladle the hot kadhi into serving bowls and place a couple of freshly fried kachoris on the side. Garnish with chopped cilantro and serve hot.

      The combination of the tangy, creamy kadhi and the crispy, flavorful kachoris is sure to impress your taste buds and leave you craving more. Enjoy this Rajasthani delicacy with steamed rice or as a standalone meal for a truly satisfying culinary experience.

      Tips for Perfect Kadhi Kachori: Enhancing Flavor and Texture

      • Ensure that the yogurt is fresh and not too sour for a balanced flavor in the kadhi.
      • Fry the kachoris on medium heat to ensure they cook through evenly without burning.
      • You can customize the spice level of the kadhi and kachoris according to your preference by adjusting the amount of green chilies and red chili powder.

      Variations of Kadhi Kachori: Experimenting with Flavors

      • For a healthier twist, you can bake the kachoris instead of deep frying them.
      • Add finely chopped vegetables like carrots, and peas to the kachori filling for added nutrition and flavor.
      • Experiment with different types of lentils for the kachori stuffing, such as moong dal or chana dal, to create unique variations of this dish.

      Benefits of Kadhi Kachori: Nutritious and Delicious

      • Yogurt, the main ingredient in kadhi, is rich in probiotics that promote gut health and digestion.
      • Gram flour used in the kadhi is a good source of protein and fiber, making this dish filling and nutritious.
      • Lentils used in the kachori filling provide a healthy dose of plant-based protein and essential nutrients.

      FAQs About Kadhi Kachori: Answering Your Queries

      Q: Can I make the kadhi ahead of time?

      A: Yes, you can prepare the kadhi in advance and reheat it before serving. Just make sure to adjust the consistency by adding water if it thickens too much upon reheating.

      Q: Can I freeze leftover kachoris?

      A: Yes, you can freeze leftover kachoris for up to a month. Reheat them in a preheated oven until crispy before serving.

      Q: Can I use store-bought kachoris instead of making them from scratch?

      A: While homemade kachoris are ideal for the best flavor and texture, you can certainly use store-bought ones as a time-saving option.

      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’s official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besand and Ladoo.

    • Pizza Paratha (Stuffed Vegetable Cheese Paratha)

      Pizza Paratha (Stuffed Vegetable Cheese Paratha)

      Pizza Paratha

      Pizza Paratha (Stuffed Vegetable Cheese Paratha)

      Everyone enjoy pizza. 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 quick and easy recipe. Personalize your pizza with your favorite toppings. You can serve this for lunch, snack, or especially good for kids lunch box. This is also my grandkids favorite.
      4.20 from 5 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 1 hour 20 minutes
      Course Snack
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      For Paratha Dough

      • 1 cup all-purpose flour maida or plain flour
      • 1/4 tsp salt
      • 1/4 tsp sugar
      • 1/2 tsp yeast
      • 2 Tbsp oil
      • 1/3 cup lukewarm water use as needed

      For Filling

      • 1-1/2 Tbsp tomato paste
      • 1/4 tsp salt
      • 1/2 tsp chili flakes adjust to taste
      • 1/2 tsp dry basil
      • 1/2 tsp dry oregano
      • 1/2 cup bell pepper finely chopped
      • 1/2 cup mushrooms finely chopped
      • 1 jalapeno pepper finely chopped, adjust to taste
      • 1-1/4 cup mozzarella cheese shredded

      Also need

      • 1/4 cup all-purpose flour maida or plain flour for rolling the paratha
      • 2 Tbsp of oil to cook parathas

      Instructions
       

      • In a bowl mix the flour, salt, yeast, and oil, add the water as needed to make soft and pliable dough. Cover the dough and set aside for about one hour.
      • Squeeze the chopped bell peppers to remove the extra water.
      • In a bowl mix all the ingredients for filling, bell pepper, mushrooms tomato paste, salt, chili flakes, basil, oregano, jalapeno, and cheese, mix it well.
      • Knead the dough and divide in two equal parts. Roll each part of the dough in smooth ball.
      • Roll one part of the dough into about six-inch diameter, use dry flour as needed to roll.
      • Place half a cup of filling in the center. Pull the edges of the dough to wrap it around the filling, making sure it is covered from all around.
      • Meanwhile heat the skillet on medium low heat, skillet should not be very hot, otherwise paratha will not cook through. Heavy skillet works best.
      • Lightly sprinkle the dry flour on the surface you will roll the paratha. Press the filled patty lightly from both sides, with your fingers. Now using a rolling pin, roll the paratha about eight-inch in diameter. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
      • Oil the skillet generously, and place the paratha on the skillet. Cook the paratha for 2-3 minutes and flip the paratha. Paratha should be golden brown. It is important to cook paratha on low heat.
      • Again brush the paratha with oil all around and flip it again in about 2 minutes. Paratha should be golden brown both sides for crispness. Paratha should take about five minutes to cook nicely.
      • Take out the pizza paratha over wire rack to keep them from getting soggy.

      Suggestions

      • You can make these pizza parathas in any combinations of filling. When I make for my grand kids I don’t add any peppers.

      Notes

      You will also enjoy Vegetable Pasta, Vegetable Hakka noodles, Gobi Manchurian, and Veggie Hash Browns.
      Tried this recipe?Let us know how it was!