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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!

  • Yogurt Sandwich

    Yogurt Sandwich

    Yogurt Sandwich

    Yogurt Sandwich

    Yogurt Sandwich is a light, healthy and refreshing sandwich, made with flavorful yogurt, cabbage and carrot. These are great for lunch box. 
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    Course sandwiches
    Cuisine Indian
    Servings 2 sandwiches

    Ingredients
      

    • 4 slices of firm bread

    For Filling

    • 1 cup plain yogurt
    • 1/4 cup shredded cabbage (pata gobhi or band gobhi)
    • 1/4 cup shredded carrots (gajar)
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon finely chopped ginger
    • 2 tablespoons finely chopped cilantro (hara dhania)
    • 1/2 teaspoon minced green chili, optional

    Also need

    • 1/8 teaspoon mustard seeds (rai), for seasoning
    • About 2 tablespoons soft butter

    Instructions
     

    • Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt.  Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time.
    • The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup.
    • Add all the ingredients for filling with yogurt and mix it well.
    • Spread the mix over two slices of bread and cover them with other slice.
    • Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter.
    • Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side.
    • Sandwiches are ready; serve them with side of salad
    • Yogurt sandwiches taste great even at room temperature, and great for lunch box. 
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  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

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

    Ingredients
      

    for Dough

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

    for Filling

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

    Also, Need

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

    Instructions
     

    for Dough

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

    for Filling

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

    Making Paratha

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

    Roasted Chickpeas

    Recipe submitted by Maiah Miller

    Roasted Chickpeas

    Roasted Chickpeas

    Roasted Chickpeas is one of my favorite (and easy to make) snacks. This makes little snacks for 2-6 people.  They are very good and the spicy crunchy contrast is delicious. I am sure you will love it too!
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    Course Chaat
    Cuisine Indian
    Servings 0 cups

    Ingredients
      

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

    Instructions
     

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

    Notes

    Olive oil can also be used if coconut oil is unavailable.  Enjoy!
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  • Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato rice or pulao has a South Indian flair as I have used sambar powder in this recipe. Samber powder is a spice mix used in many South Indian dishes. It has a spicy and tangy flavor. This flavor combined with tomato and rice taste great! This dish will also make a nice lunch box meal.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup rice
    • 3 tomatoes chopped, will make 1-1/2 cup chopped tomatoes
    • 3 tablespoons oil
    • 1/4 cup raw shelled peanuts
    • 1 teaspoon mustard seeds
    • 1 green chili chopped
    • 1/4 teaspoon turmeric
    • 3 teaspoons samber powder, available in Indian grocery store
    • 1-1/2 teaspoo n salt 
    • 1/4 cup cilantro (hara dhania) chopped
    • 2 cups of water

    Instructions
     

    • Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
    • Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds.
    • When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown.
    • Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes.
    • Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated.
    • Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes.
    • Serve rice by it self or with yogurt.
    Tried this recipe?Let us know how it was!

    Delicious Tomato Pulao Recipe: How to Make Tomato Pulao 

    Tomato pulao is a gluten free, flavorful, kid friendly and aromatic rice dish originating from Indian cuisine. It is made by cooking rice with a mixture of tomatoes, spices, and other ingredients. Typically, the dish begins by tempering mustard seeds and peanuts in hot oil, followed by adding chopped tomatoes, green chilies, turmeric, sambar powder, salt, and cilantro.

    1. Soaking Rice for Flavorful Tomato Rice Dish 

    Embark on the journey of making tomato pulao by ensuring that the rice is clean and ready for cooking. Begin by thoroughly washing the rice to remove any impurities, ensuring a clean and pristine base for your dish. Once washed, soak the rice in about 3 cups of water for at least 15 minutes. This crucial step helps to soften the rice grains, allowing them to cook evenly and absorb the rich flavors of the tomato pulao recipe. After soaking, drain the water and set the rice aside, eagerly awaiting its transformation into a delicious and aromatic dish of tomato pulao rice.

    1. Tempering Oil and Stir-Frying: Enhancing Flavor in Tomato Pulao Rice

    In a saucepan heated over medium heat, initiate the flavor infusion process by adding oil and mustard seeds. Allow the oil to heat up to a moderate temperature, then add the mustard seeds and let them crackle, releasing their aromatic essence. Once the mustard seeds crackle, introduce peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the tomato pulao, elevating its overall taste and texture to new heights.

    1. Cooking Tomato Mixture: Infusing Flavors into Tomato Pulao Recipe 

    The heart of any tomato pulao recipe lies in its flavorful base. To create this base, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Allow the mixture to cook until the tomatoes are tender, typically taking about 2 minutes. These flavorful ingredients work in harmony to infuse the rice with a burst of deliciousness, setting the stage for a mouthwatering tomato pulao experience that will tantalize your taste buds and leave you craving for more.

    1. Simmering Rice: Perfecting Tomato Rice Pulao 

    Once the tomato mixture has cooked to perfection, it’s time to introduce the star ingredient – the soaked and drained rice. Add the rice to the saucepan along with 2 cups of water, ensuring that everything is mixed well to distribute the flavors evenly. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let the rice simmer for about 18-20 minutes, or until it becomes soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, incorporating them into the dish with care. Cover the pan once again and let it cook for an additional 2 minutes to ensure that all the flavors meld together perfectly, creating a harmonious symphony of taste and aroma.

    1. Serving Tomato Rice Pulao: Enjoying the Flavorful Rice Dish 

    With the tomato pulao cooked to perfection, it’s time to indulge in its flavorful goodness. Serve the dish by itself as a main course or pair it with yogurt for a satisfying and wholesome meal that will leave you feeling nourished and satisfied. Whether enjoyed as a standalone dish or as a side, tomato pulao is sure to impress with its vibrant flavors, aromatic spices, and irresistible appeal. So gather your loved ones, sit back, and savor every mouthful of this delightful and comforting tomato rice pulao.

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

  • Chole Bhature

    Chole Bhature

    Recipe submitted by Kanu

    Chole Bhature

    Chole Bhature

    Chole Bhature is my father’s favorite recipe. It is made with chickpeas, and a delicious fried bread.
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    Course Breakfast, vegan
    Cuisine Indian
    Servings 0

    Ingredients
      

    For Bhature

    • 3 Cups Refined flour
    • 1/2 Cup Yogurt
    • 1/2 spoon Baking powder
    • Soda bicarbonate a pinch
    • 1 spoon Salt
    • 2 spoons Oil + deep fry

    For Chole

    • 1 and half cup chickpeas
    • 2 medium sized onions chopped
    • 3 medium sized tomatoes chopped 
    • 1 tsp ginger paste
    • 1/2 tsp garam masala
    • 1 tsp chilli powder
    • 1 tsp amchur powder/dry mango powder
    • 2 slit green chillies
    • 1 tbsp oil
    • 1 Salt
    • 4-5 black cardamoms
    • 5-6 peppercorns
    • 3 cloves
    • 1 bay leaf
    • 1 & half tsp cumin seeds (jeera)
    • 2 red chillies

    Instructions
     

    • For Chole
    • Wash and soak the chole (chickpeas) in enough water over night.
    • In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
    • In a pan, dry roast all the spices on a slow flame.
    • Once they are cooled, grind them into a fine powder.
    • Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
    • Once the raw smell of the disappears, then add the chopped tomatoes.
    • Add a little salt so that the tomato gets cooked fast.
    • Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
    • Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
    • Finally, add the amchur powder.
    • Serve with bhature
    • For Bhature
    • Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
    • Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
    • Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
    • Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
    • Roll them into balls. Grease your palms with a little oil and flatten the balls.
    • Roll out into five-inch diameter.
    • Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
    • Serve hot with chole.

    Notes

    Father’s Day Note:
    I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.
    Tried this recipe?Let us know how it was!
  • Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    Chickpea Pulav (Chole Biryani)

    Chickpea Pulav (Chole Biryani, One Pot Meal)

    This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup rice (I use basmati rice)
    • 15 oz chickpeas/chola/garbanzo/kabule chana canned or cooked
    • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
    • 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
    • 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
    • 1 cup bell pepper cubed in bite size pieces
    • 3 tablespoons oil
    • 1 teaspoon cumin seeds/jeera
    • 1/8 teaspoon asafetida/hing
    • 1 bay leafs/tajpat
    • 1 tablespoon ginger finely shredded
    • 1 green chili finely chopped
    • 1-1/2 teaspoon salt
    • 1/4 teaspoon turmeric/haldi
    • 1/2 teaspoon mango powder/amchoor
    • 1/4 teaspoon garam masala
    • 1-1/2 cups water

    Instructions
     

    • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
    • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
    • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
    • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
    • Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
    • When Pulav is ready add mango powder and garam masala mix gently.
    • Serve alone or with side of yogurt or pickle if you want to spice it up more.
    Tried this recipe?Let us know how it was!

    Enjoy flavorful Chole Biryani 

    Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.

    1. Preparing the Rice: Washing and Soaking for Perfect Chole Rice 

    Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.

    1. Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani 

    Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.

    1. Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice 

    In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.

    1. Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao 

    Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.

    1. Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani 

    Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.

    1. Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice

    Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.

    1. Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao 

    Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.

    1. Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao 

    Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.

    1. Serving Suggestions: Savoring the Culinary Excellence of Chole Rice 

    Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.

    If you loved our chole pulav rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Vegetable Frankie – Kathi Roll

    Vegetable Frankie – Kathi Roll

    Vegetable Frankie (Kathi Roll)

    Vegetable Frankie

    Frankies are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go even as a lunchbox option. These are great vegan treat.
    4 from 4 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Roti

    • 3/4 cup all-purpose flour plain flour, maida
    • 1/4 cup whole wheat flour
    • 1/4 tsp salt
    • 1 tbsp oil
    • 1/3 cups water use as needed

    Also Need

    • 1/4 cup flour for rolling
    • 1 tbsp oil for brushing Frankies

    Filling

    • 2 cups cabbage thinly sliced
    • 1 cup carrot shredded
    • 1/2 cup green peas
    • 3/4 cup potatoes mashed
    • 1/2 red bell pepper thinly sliced
    • 1 cup tomato chopped
    • 1 tsp finely shredded ginger
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped
    • 2 tbsp oil
    • 1 tsp cumin seed
    • 1 tsp salt
    • 1/2 tsp garam masala

    Instructions
     

    For Filling

    • Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
    • Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
    • Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
    • Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala. Filling is ready. Set it aside.

    For Roti

    • In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
    • Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers. Cover the dough and let it rest for about 10-15 minutes.
    • Knead the dough again and divide into 6 equal parts. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
    • Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
    • Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
    • Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

    Assembling the Frankie

    • Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
    • Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.

    Notes

    Serve with Cilantro Chutney or Tamarind Chutney 
    Suggestions
    Prepare the roti and filling in advance; prepare the Frankies when ready to serve.
    You can also use thin tortilla instead of roti for this recipe, uncooked tortilla works well.
    Enjoy!
    Tried this recipe?Let us know how it was!
  • Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt Rice

    Yogurt Rice (Curd Rice, Mosaranna)

    Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup rice
    • 1/4 cup split moong dal (washed) available at Indian grocery store
    • 3 cups of water
    • 1 tablespoon oil
    • 1-1/2 teaspoons salt
    • 1 cup yogurt (curd or dahi)
    • 1/4 cup shredded cucumber (kheera)
    • 1/4 cup shredded carrots (gajar)
    • 1 tablespoon finely chopped ginger (adrak)

    For Seasoning

    • 2 tablespoons oil
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 whole red peppers
    • 1 tablespoon finely chopped green pepper, adjust to taste
    • 8-10 curry leaves available at Indian grocery store, optional
    • 2 tablespoons chopped cilantro (hara dhania)

    Instructions
     

    • Wash rice and moong dal changing water several times until the water appears clear.
    • Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
    • Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
    • Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
    • Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
    • Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
    • Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
    • Yogurt Rice is served at room temperature.
    Tried this recipe?Let us know how it was!

    Learn here How to make Curd Rice or yogurt rice 

    Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

    Preparing Curd Rice: Soaking and Draining the Rice 

    To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

    Tempering and Stir-Frying: Infusing Flavor into Curd Rice 

    In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

    Cooking the Rice Mixture: Blending Ingredients for Curd Rice 

    To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

    Simmering and Finalizing: Perfecting the Curd Rice

    Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

    Serving Curd Rice: Enjoying the Creamy Delight 

    Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

    If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad

    Potato Carrot Moong Dal Salad

    Carrot and Moong Dal Salad

    Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup split moong dal (washed)
    • 2 cup shredded carrots (gajar)
    • 2 teaspoons Oil
    • 1/2 teaspoon cumin seeds (jeera)
    • ¼ cup shredded coconut (gola) I am using shredded frozen coconut
    • 2 tablespoon cilantro chopped (hara dhania)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger finely shredded
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar

    Instructions
     

    • Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
    • In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
    • In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
    • Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
    • Turns off the heat and remove the pan, let it cool for few minutes.
    • Add carrots, cilantro and coconut mix it well.
    • Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
    Tried this recipe?Let us know how it was!
  • Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa Vegetable Pilaf

    Quinoa Vegetable Pilaf (Pulav)

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
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    Course rice
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For quinoa

    • 1 cup quinoa
    • 1-1/2 cup of water
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Pinch of turmeric

    For vegetables

    • 1/2 cup peas
    • 1/2 cup corn
    • 1/2 cup carrot cut in small pieces
    • 1 tablespoon thinly sliced ginger
    • 1 green chili minced
    • 1 tablespoon oil
    • 1/2  teaspoon cumin seeds
    • 1/4 teaspoon  black mustard seeds
    • 1 bay leave
    • 1/2 teaspoon salt adjust to taste
    • 1 1ablespoon lemon or lime juice
    • 3/4 cup  tomato chopped for garnishing

    Instructions
     

    Method

    • Wash quinoa gently changing water several times.
    • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
    • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
    • Let the vegetable cook over medium heat until vegetables are tender but firm.
    • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
    • Finish off by adding lemon juice and tomatoes.
    Tried this recipe?Let us know how it was!

    Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

    Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

    Preparing the Quinoa for Quinoa Pulao Recipe: 

    In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

    The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

    Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

    In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

    Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

    Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

    In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

    This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

    Final Touches to Complete Quinoa Indian Vegetarian Recipes:

    As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

    These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

    If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Pinwheel Sandwiches

    Pinwheel Sandwiches

    Recipe submitted by Shweta Agarwal

    Pinwheel Sandwich

    Pinwheel Sandwiches

    Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
    But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
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    Course sandwiches
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 packet of large bread
    • 1 boiled potato mashed
    • ½ cup of peas boiled and mashed
    • Salt to taste
    • 2 tbsp chopped coriander
    • ½ tsp dry mango powder (amchur)
    • 1 tsp of red chilli powder –adjust to taste
    • 1/2 cumin (jeera)
    • 1 tbsp oil

    Instructions
     

    Method

    • Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
    • Heat oil in the pan and add cumin
    • When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
    • Take bread slice and spread on it the filling (do not spread thick layer)
    • Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
    • Just before serving take the foil out and cut them into pieces.
    Tried this recipe?Let us know how it was!
  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups besan gram flour (available in Indian grocery stores)
    • 2 tablespoons oil
    • 2 tablespoons yogurt (dahi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili flakes
    • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
    • Pinch of asafetida (hing)
    • Approx. ¼ cup of water use as needed
    • ¼ cup rice flour for rolling the roti
    • Approx. 2 tablespoons butter or ghee (clarified butter)

    Instructions
     

    Method

    • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
    • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
    • Divide the dough in 6 equal parts. Make them in smooth balls.
    • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
    • Heat the skillet over medium high heat. Note: Heavy skillet works best.
    • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
    • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
    • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
    • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
    Tried this recipe?Let us know how it was!
  • Masala Papad (Papad Salad)

    Masala Papad (Papad Salad)

    Masala Papad

    Masala Papad (Papad Salad)

    Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.
    Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 2 plain papad, (available in Indian grocery stores)
    • 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
    • 1/2  English or deseeded cucumber, cut in very small pieces to make it about ½  cup
    • 2 tablespoons cilantro finely chopped
    • 1 teaspoon ginger finely shredded, optional
    • 1 green chili finely chopped, optional
    • ½ lemon
    • 2 teaspoon 2 teaspoon oil

    Spice Mix for Garnishing

    • 1/2 teaspoon salt
    • 1/4 teaspoon black salt
    • 1/2 teaspoon dry roasted cumin seeds powder
    • 1/8 teaspoon black pepper
    • Pinch red chili 

    Instructions
     

    Method

    • Mix all the dry ingredients to make a spice mix, set aside.
    • Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
    • Lightly oil the papads from both sides, set aside.
    • Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
    • Remove the papads from the skillet and break on the folds, creating four triangles from each one.
    • Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.

    Notes

    Notes
    1. Removing the seeds from the tomatoes keeps the papads crunchy.
    2. English cucumber is crisper on the outside and tender on the inside.
    3. You can prepare  the masala papad in advance, and add the toppings just before serving.
    Tried this recipe?Let us know how it was!

    Crunchy Delight: How to Make Delicious Masala Papad at Home 

    Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.

    1. Making the Spice Mix:

    First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.

    2. Preparing the Veggie Topping:

    Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.

    3. Oiling and Roasting the Papads:

    Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.

    4. Roasting and Folding the Papads:

    Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.

    5. Assembling and Serving the Masala Papad:

    Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.

    Tips for Perfect Masala Papad 

    Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
    You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.

    Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.

    For a healthier alternative, opt for baked papads instead of the traditional fried ones.

    If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.

    Variations of Masala Papad 

    Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.

    Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.

    Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.

    Benefits of Masala Papad

    Masala papad is a low-calorie snack that’s perfect for those watching their weight.

    The combination of spices in masala papad aids digestion and stimulates the appetite.

    Papads are rich in dietary fiber, making them a healthy option for snacking.

    FAQs about Masala Papad 

    Can I make masala papad in advance? 

    Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.

    Can I use store-bought papads for this recipe? 

    Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.

    Can I customize the spice level of masala papad? 

    Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.

    With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani 

  • Ari Pathal (Rice Pathal)

    Ari Pathal (Rice Pathal)

    Recipe submitted by Dhanya Keloth

    Aari Pathal (Rice Pathal)

    Ari Pathal (Rice Pathal)

    This bread is called Ari Pathal (Rice bread). This is my moms recipe (from Kerala) . It is normally served for breakfast or for snack, it can be eaten as it is or with potato masala curry or with chutney.
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    Course rice
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 cup Rice flour
    • 1/2 cup Coconut Grated -( if using dried shredded ones sprinkle some warm water ,mix and keep aside for it to soften)
    • ½ cup Chopped Shallots or red onions
    • 1 tsp Jeera
    • 1/2 tsp Salt – or to taste
    • 2 cups Water – (hot)

    Instructions
     

    Method

    • Roast the rice flour for about 5 minutes on medium heat . (don’t brown it)
    • Boil 2 cups of water on the other stove while You are roasting the rice flour
    • Transfer the roasted flour in to a wider bowl and make a well in the center .
    • Add salt and the half the water(straight from the stove) and mix with a spoon , slowly add the remaining water and give it a good mix. Keep aside for some time for it to cool
    • Meanwhile chop onions finely , keep the other ingredients ready
    • Now knead the flour with hand just like we do for chapattis
    • Heat oil on Medium high
    • Make lemon size balls( greasing hands with oil will prevent it from sticking)
    • Press gently each balls with palms just like we do for Kachoris. Shape the edges if needed( this is
    • Traditionally done on banana leaves but I shaped it on wax paper today. Zip-Loc bags can also be used)
    • Flip the pressed ones on hand and deep fry ( 5 min or until it turns light golden brown)
    Tried this recipe?Let us know how it was!
  • Indo-Chinese Bread

    Indo-Chinese Bread

    Recipe submitted by Sapna Mehta

    Indo-Chinese Bread

    Indo-Chinese Bread

    We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
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    Course Bread
    Cuisine Indian
    Servings 5 Paratha/Bread

    Ingredients
      

    Ingredients:

    • 1/2 Cup of very finely chopped cabbage/Patta Gobhi
    • 1/4 Cup of very finely chopped capsicum/Shimla mirch
    • 1/2 Cup of very finely chopped carrot
    • 1/2 Cup of very finely chopped Green onions
    • 2-3 very finely chopped green chillies
    • 1 Tbsp of dark soya sauce
    • 1 Tbsp of chilly sauce
    • 1 & 1/2 Garlic very clove finely chopped
    • salt to taste
    • a pinch or 2 of black pepper
    • 1 Cup of Wheat Flour
    • 1/4th Tsp salt
    • 1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
    • Water as required to make the dough/around 1/2 cup
    • Oil or butter or Ghee[Purified butter] for paratha's

    Instructions
     

    Method

    • In wheat flour add salt and red pepper and mix well.
    • Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
    • All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
    • Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
    • On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
    • Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
    • Serve hot.

    Notes

    Additional:
    If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
    Tried this recipe?Let us know how it was!