Best Indian Dishes for a Party: Delicious and Easy Party Foods
Hosting a party is all about creating memorable experiences, and what better way to do that than with delicious food? Indian cuisine offers some of the best Indian dishes that are perfect for any celebration. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, Manjula’s Kitchen has a range of recipes to impress your guests. Let’s explore some fantastic dishes that will make your next gathering a hit.
Classic Indian Party Food Ideas
Samosas
Samosas are one of the best Indian dishes that you can serve at a party. These crispy pastries filled with spiced potatoes and peas are a favorite among many. They are easy to make and can be prepared in advance, making them one of the best Indian dishes for a party. Serve them with indian chutney such as mint and tamarind sauce for an added burst of flavor.
Pakoras
Pakoras are another popular choice for easy party foods. These deep-fried fritters made with vegetables like spinach, and potatoes are perfect for any occasion. The crunchy exterior and flavorful interior make them a hit with guests. Pair them with a spicy chutney for the perfect party snack.
Easy Party Foods: Indian Style
Paneer Tikka
Paneer Tikka is a delicious and healthy Indian veg appetizer that fits well within easy party foods. Marinated paneer cubes are grilled to perfection, creating a smoky and flavorful dish. This dish is not only easy to prepare but also a crowd-pleaser, making it one of the best Indian dishes for a party.
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and aromatic spices. This dish is perfect for large gatherings as it can be made in large quantities. Biryani is always a hit at parties, making it one of the top party food ideas.
Best Indian Dishes for a Party
Chole Bhature
Chole Bhature is a classic North Indian dish that is perfect for parties. Spicy chickpea curry served with fluffy deep-fried bread is a combination that is hard to resist. This dish is filling and delicious, making it one of the best Indian dishes for a party. Serve it with a side of pickles and yogurt for a complete meal.
Aloo Tikki
Aloo Tikki are spiced potato patties that are crispy on the outside and soft on the inside. These are perfect as appetizers or snacks at a party. They are easy to prepare and can be served with various chutneys, making them one of the top party food ideas.
Vegetarian Party Food Ideas
Hara Bhara Kabab
Hara Bhara Kabab is a nutritious and delicious vegetarian kabab made with spinach, peas, and potatoes. These kababs are a great addition to your list of best Indian dishes for a party. They are healthy, tasty, and easy to make, making them perfect for any gathering.
Dahi Puri
Dahi Puri is a popular Indian street food that is perfect for parties. Crisp puris are filled with spiced potatoes, chickpeas, yogurt, and chutneys, creating a burst of flavors in every bite. This dish is easy to assemble and always a hit with guests, making it one of the best Indian dishes for a party.
Indian Desserts for Parties
Gulab Jamun
Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This Indian dessert is a favorite among many and is perfect for any celebration. The melt-in-your-mouth texture and sweet flavor make it one of the best party food ideas for dessert.
Kheer
Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in Indian cuisine and is easy to prepare in large quantities, making it one of the best Indian dishes for a party.
Elevating Your Party Menu
To enhance your party menu, consider incorporating dishes from related categories that complement these best Indian dishes. Adding Indian snacks like samosas and pakoras can offer a delightful variety of flavors and textures.
For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Including healthy options like hara bhara kabab and paneer tikka can provide lighter choices for your meals.
Planning a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Adding North Indian recipes like chole bhature or vegetable biryani can bring an authentic touch to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular easy party foods?
A: Some popular easy party foods include Samosas, Pakoras, Paneer Tikka, Aloo Tikki, and Vegetable Biryani. These dishes are flavorful, easy to prepare, and perfect for any gathering.
Q: How can I make traditional Indian dishes suitable for a party?
A: To make traditional Indian dishes suitable for a party, try recipes like Chole Bhature, Hara Bhara Kabab, and Dahi Puri. These recipes are modified to be easy to serve and can be made in large quantities.
Q: What are some vegetarian Indian dishes for a party?
A: Some vegetarian Indian dishes for a party include Hara Bhara Kabab, Dahi Puri, Paneer Tikka, and Aloo Tikki. These dishes are healthy, delicious, and sure to impress your guests.
Q: Can I prepare Indian party recipes in advance?
A: Yes, many Indian party recipes can be prepared in advance and stored. Dishes like Vegetable Biryani and Chole Bhature can be made ahead of time and refrigerated, while appetizers like Samosas and Pakoras can be prepped and frozen.
Q: What are some sweet Indian dishes for a party?
A: Some sweet Indian dishes for a party include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for any celebration.
Conclusion
Best Indian dishes for a party are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for easy party foods, party food ideas, or the best Indian dishes for a party, these recipes will bring variety and flavor to your celebrations. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian party foods. Happy cooking and happy entertaining!
By incorporating these dishes into your party menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re hosting a small gathering or a large celebration, there’s an Indian party 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!
In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
Sprinkle with almonds and sliced red bell pepper
Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian
Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack.
12thin slices of French bread bruschettaor use the regular size bread and cut them to size you will like
2Tbspmelted butter
1 ¼cupmilk
¼cupheavy cream
¼cupsugar
1 ½Tbspcorn starch
Pinchsaffron
⅛tspcardamom powder
1Tbspsliced almondfor garnishing
1Tbspsliced pistachiosfor garnishing
Instructions
In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.
Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.
Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.
Lightly butter the bread from both sides and toast to make them crisp.
Notes
For ServingSpread custard generously over toasted bread and garnish with pistachios.
Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
12smallIndian Eggplantif they are not available, use Japanese eggplant and slice them in long 8 long pieces
2Tbspoilto stir fry the eggplants
For Spice Mix
1tspcumin seedsjeera
1/4tsp fenugreek seedsmathi
1Tbspcoriander seedssabut dhania
10cashews crushedkaju
1Tbspsesame seeds til
2Tbspcoconut powdergola
For Gravy
2Tbspoil
1/2tspblack mustard seedsrai
1/8tsp asafetidahing
1/2tspturmerichaldi
1tspred chili powder
1 tspsugar
1-1/2tspsalt
1Tbsptamarind paste
2tomatoescut them in small pieces will make 1-1/2 cup puree
1 tspchopped ginger
2Tbspchopped cilantro for garnish
Instructions
Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
Blend tomatoes and ginger together to make into fine puree. Set it aside.
Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.
In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.
As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.
The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.
This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.
Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.
Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.
Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.
Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.
Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.
Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.
Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.
To make Gnocchi (NOK-EE)
Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
Take the sharp knife and slice them about half inch thick
Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
Serve them pear sauce,
Notes
It is important to pat dry the cauliflower or air dry.
These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinnerparty. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.
In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
Drop the potato balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.
Notes
Serving Suggestion, Serve with tamarind chutney, recipe is on my website.
Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core.
Step 1: Preparing the Potato Dough:
In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.
The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.
The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds.
Step 2: Shaping into Smooth Balls:
With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.
Step 3: Frying the Potato Balls
Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.
Step 4: Golden Brown Perfection:
Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.
Step 5: Serving Crispy Potato Balls
Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney.
Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift.
Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14.
Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying.
Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil
Notes
SuggestionsServe the Khasta Mathri with cranberry pickle, or Chatpata AlooKhasta Mathris can be stored for a couple of months in airtight containers.If the mathris are cooked on high heat, they will be soft.
Khasta Mathri is a popular Indian savory snack enjoyed across India, particularly during festivals, tea-time, or as a crunchy accompaniment to meals.
These golden-brown, flaky crackers are known for their irresistible crispiness and rich flavour, making them a favorite among snack lovers of all ages.
Made from a simple dough of all-purpose flour, ghee (clarified butter), and spices, Khasta Mathri is deep-fried to perfection, resulting in a crunchy texture and aromatic taste.
Khasta Mathri for Festive Season
Crunchy Texture: Khasta Mathri’s signature feature is the crunchy and flaky texture, which provides a delightful snacking experience with every bite. The layers of dough create a light and airy interior, while the deep-frying process gives the crackers a golden-brown exterior that’s irresistibly crispy.
Rich Flavor: Despite its simple ingredients, Khasta Mathri is packed with flavor, thanks to the addition of aromatic spices such as ajwain (carom seeds), black pepper, and cumin seeds. These spices lend a warm and fragrant aroma to the crackers, enhancing their overall taste and appeal.
Long Shelf Life: Khasta Mathri has a long shelf life and can be stored in an airtight container for several weeks without losing its crispiness or flavor. This makes Khasta Mathri an ideal snack for travel, picnics, and gatherings, as it can be prepared in advance and enjoyed on-the-go.
Versatile Snack: Khasta Mathri is a versatile snack that can be enjoyed on its own or paired with various accompaniments. Serve Khasta Mathri with a cup of hot tea or chai for a classic tea-time snack, or pair it with chutney, pickle, or yogurt for added flavor and contrast.
Other Variations of Mathri:
Namkeen Mathri: Mathri (Salted Crackers) are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles.
Aachari Mathri: Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe we have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself.
Masala Mathri: Enhance the flavor of Mathri by adding a blend of spices and herbs such as garam masala, turmeric, and coriander powder to the dough. Masala Mathri has a complex and aromatic taste that’s sure to impress your taste buds.
Tips for Making Perfect Khasta Mathri:
Rest the Dough: Allow the Khasta Mathri dough to rest for at least 15 minutes before rolling and shaping to relax the gluten and improve the texture of the crackers. Resting the dough allows the flavors to meld together, resulting in a more flavorful Khasta Mathri.
Roll Evenly: Roll out the Khasta Mathri dough into thin, even discs to ensure uniform cooking and crispiness. Use a rolling pin and a dusting of flour to prevent sticking and achieve the desired thickness.
Fry at the Right Temperature: Fry the Khasta Mathri in hot oil at the correct temperature to ensure that they cook evenly and become golden brown and crispy. Avoid overcrowding the frying pan or kadai to maintain the temperature of the oil.
FAQs about Khasta Mathri:
How do I store Khasta Mathri?
Store Khasta Mathri in an airtight container at room temperature for up to 2-3 weeks. Line the container with parchment paper or tissue paper to absorb any excess moisture and maintain the crispiness of the crackers.
Can I freeze Khasta Mathri dough?
Yes, you can freeze Khasta Mathri dough for future use. Shape the dough into a ball, wrap it tightly in plastic wrap or aluminium foil, and store it in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and shaping.
What can I serve with Khasta Mathri?
Khasta Mathri pairs well with a variety of accompaniments such as chutney, pickle, yogurt, or tea. Serve Khasta Mathri alongside your favorite dipping sauces or enjoy them on their own as a crunchy and flavorful snack.
Khasta Mathri is a delicious and versatile snack that’s perfect for any occasion. Whether enjoyed as a tea-time treat, party snack, or crunchy accompaniment to meals, Khasta Mathri offers a delightful combination of crispy texture and bold flavors. With its customizable variations, long shelf life, and simple preparation, Khasta Mathri is sure to become a favorite in your snack preparation.
Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
2cupchivdaor poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
1/2cuppeanuts
1/2cupsugar
1/4tspturmeric
1/2tspsalt
1/8tspcitric acid
1/4tspred chili powder
About 18 curry leaves
Also need oil to fry
Instructions
Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
In the same oil fry peanuts over low heat till they are light brown.
Fry the curry leaves until they are crisp.
Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.
Notes
You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.This recipe will make 8 litties.
3/4cupsattuflour of roasted chana dal, available in Indian grocery stores
1/2tspsaltadjust to taste
1/8tspasafetidahing
1/8tspturmerichaldi
1/2tspred chili powder
1tspmango powderamchoor
1tspgrated ginger
1Tbspgreen chilifinely chopped, adjust to taste
1tspgheeclarified butter
1/4cupwaterapproximately
Potato, and Tomato Chokha
1cupmedium size potatoboiled peeled and roughly mashed
2medium size tomatoroasted peeled and mashed, I have roasted them over the skillet
1tspsalt
Spices we will use half and half to make both Potato and Tomato Chokha
1/4tspblack pepper
1tsplemon juicejust for Potato Chokha
2tspgrated ginger
2Tbspfinely chopped green chilies
2Tbspfinely chopped cilantro
2Tbspolive oil or mustard oilI prefer olive oil
2Tbspghee or clarified butter for serving the Litties.
Instructions
For Tomato Chokha
To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.
For Potato Chokha
Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.
To Make Dough
Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.
Filling
Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.
Making Litti
Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.
Serving
need about 2 Tbsp ghee or clarified butter for serving the Litties.
Notes
I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack.
Litti Chokha: A traditional Bihari food
High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.
Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.
Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.
Variations of Litti Chokha:
Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.
Tips for Making Perfect Litti Chokha:
Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.
Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.
Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.
Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.
FAQs about Litti Chokha:
Can I make Litti Chokha without sattu?
While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.
Is Litti Chokha gluten-free?
Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.
Can I make Litti Chokha spicy?
Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.
Can I make Litti Chokha ahead of time?
Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.
Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts.
Bread Burfi is sweet snack like candy and has a fudge like consistency. Most of us think that making burfi takes a lot of time and effort. This recipe is actually quite simple and of course very delicious! This recipe is definitely one dessert to try! In an Indian household, Burfies are served as cookies or chocolate.
2cup of fresh white bread crumb, I used 4 slices of bread
3 tbspclarified butter or ghee
1 cup milk
1cup sugar
1cup crushed walnuts
1/4tbspcardamom crushed
Instructions
Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.
Notes
You will also like other bread related recipes Bread Paneer Rolls, Dabeli Spicy Potato Sandwich, Paneer Burfi
Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.
8 bread slices, I have already trim the edges of the bread slices
3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
1tbspoil
1/2tbspcumin seeds (jeera)
1/8tbspturmeric (haldi)
1/4tbspmango powder (amchoor)
1tbspfinely chopped ginger
1 green chili finely chopped adjust to taste
2tbspchopped cilantro (hara dhania)
1/2 tbspsalt adjust to taste
For Batter
3/4cup besan, gram flour
1/8tbspasafetida (hing)
1/4tbspbaking soda
1/4tbspred pepper
1/2tbspsalt adjust to taste
1tbspoil
About 3/4cup of water
Instructions
Batter
In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.
Filling
Heat oil in a frying pan on medium heat moderately.
Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
Making the Pakoras
Trim the edges of the bread slices.
Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them occasionally. Fry the pakoras until all sides are golden-brown.
Aloo bread pakoras will take about four minutes to cook.
Cut them in half before serving. Serve them with mint chutney.
Bread Potato Pakora: A Delicious Snack for Any Occasion
Bread potato pakora is a popular vegan Indian snack made by coating bread slices with a spiced potato mixture and then deep-frying them until crispy and golden brown. It’s a versatile dish that can be enjoyed as a tea-time snack or as an appetizer for parties and gatherings. In this recipe, we’ll explore how to make delicious bread potato pakoras at home.
How to Make Potato Bread Pakora
To make potato bread pakora, start by preparing the potato stuffing. Boil potatoes until they are soft, then mash them and mix them with spices such as turmeric, cumin, coriander, and salt. Next, take slices of bread and spread a layer of the potato mixture between two slices to form sandwiches. Cut the sandwiches into triangles or rectangles. Prepare a batter using gram flour (besan), water, salt, and spices such as chili powder and ajwain. Dip the potato-stuffed bread sandwiches into the batter, ensuring they are fully coated. Deep fry the pakoras until they are golden brown and crispy. Serve hot with chutney or ketchup.
Potato Stuffed Bread Pakora Recipe: Tips for Success
Use fresh bread: Fresh bread works best for making bread potato pakoras as it holds its shape better during frying.
Adjust the spices: Feel free to adjust the spices in the potato mixture and batter according to your taste preferences. You can make it spicier by adding more chili powder or milder by reducing the amount of spices.
Ensure even frying: Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
Serve immediately: Bread potato pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the best taste and texture.
Variations of Bread Potato Pakora
Cheese-filled: For an indulgent twist, you can add a slice of cheese along with the potato mixture between the bread slices before frying.
Vegetable-packed: Add finely chopped vegetables such as bell peppers, or spinach to the potato mixture for added flavor and nutrition.
Sauce-dipped: Serve the pakoras with a tangy tamarind chutney or mint yogurt sauce for a burst of flavor.
How to Make Potato Bread Pakora: Serving Suggestions
Bread potato pakoras can be served as a standalone snack with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea or coffee, making them perfect for afternoon gatherings or rainy-day munching. Additionally, you can serve them alongside other Indian snacks such as samosas, pakoras, or chaat for a complete spread.
Benefits of Bread Potato Pakora
Quick and easy: Bread potato pakoras can be made in a relatively short amount of time, making them perfect for when you need a quick snack or appetizer.
Kid-friendly: Children tend to love the crispy texture and flavorful filling of bread potato pakoras, making them a great way to sneak in some veggies.
Customizable: You can customize the spices and fillings in bread potato pakoras to suit your taste preferences or dietary restrictions.
FAQs about Bread Potato Pakora
Q: Can I make bread potato pakoras ahead of time?
A: While bread potato pakoras are best enjoyed fresh, you can prepare the potato stuffing and batter ahead of time and assemble and fry the pakoras just before serving.
Q: Can I bake bread potato pakoras instead of frying them?
A: While traditionally bread potato pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier alternative. Simply brush them with oil and bake at a high temperature until they are golden brown and crispy.
Q: Can I freeze bread potato pakoras?
A: While bread potato pakoras are best enjoyed fresh, you can freeze them after frying. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to one month. To reheat, simply bake them in a preheated oven until heated through.
If you’re interested in exploring more recipes similar to aloo bread pakora, be sure to check out Manjula’s Kitchen for a wide range of Indian snacks, appetizers, and main courses. From samosas to chaat to curries, you’ll find delicious and authentic Indian recipes to try at home.
Pizza – who can name someone that does not enjoy pizza? Now has become a universal snack loved by all! There are so many variations of pizza. There are a number of recipes for pizza dough, sauce, and toppings. I like to make all my pizzas from scratch. There's nothing better than biting into that first slice of fresh, hot, homemade pizza. Its a great appetizer to be tried by all.
1cupsliced bell pepper in small pieces capsicum, Shimla mirch
1cupsliced mushrooms
Instructions
Dough
Add the yeast to lukewarm water and set it aside for about 5 minutes, mix it well making sure yeast has dissolved.
Combine flour, sugar, salt and oil and mix. I am using food processor with dough blade to make dough. Note: for pizza dough should be knead well, you can use standing mixer with a dough attachment, or make the dough by hand.
Add yeast water run the food processor for 4-5 minutes, stopping every minute for few seconds. Make sure dough is very soft but not sticky if needed add more water or if it is too sticky add little more flour. When dough is ready add 1 tablespoon of oil and run the food processor for about half a minute more.
Take out the dough over floured surface and knead the dough until smooth and elastic will take about 3-4 minutes.
Grease large bowl with oil, and oil the dough all around lightly, cover the bowl. Set aside the dough in a warm area, for about two hours, dough should be double in size.
Knead the dough again over lightly floured surface and divide the dough into 2 equal parts. And let them rest for 3-4 minutes, before rolling.
Making Sauce
Add oil into a pan over medium high heat. Add Italian herbs, black pepper, and chili flakes stir for few seconds add tomatoes, salt and sugar. Cook until tomatoes have become mushy and most of the water from tomatoes has evaporated. Mix the corn starch with 2 tablespoons of water and add to the tomatoes. Reduce the heat to low stir the sauce for few minutes until sauce becomes the consistency of soft batter. If tomatoes are too sour use little more sugar. Set aside.
Preparing the Pizza
Preheat the oven at 425 degree F (225 Celsius). Grease the pizza pan, I am using 14 inch pan.
Lightly flour roll into a 13 inch circle. Transferred to greased 12-in. pizza pan; build up edges slightly. Lightly greased the rolled dough, this helps making the pizza crisp.
Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges. Spread your toppings bell pepper, mushrooms, sprinkle the cheese.
Bake for 15 to 18 minutes depend on the oven, until the golden brown. Slice and serve.
Notes
NotesWhen you make pizza and crust comes out soggy every time, did not cook well and you don’t know what you are doing wrong! For that bake the pizza before adding any topping or sauce at 375° for about 10 minutes or until lightly browned. Spread sauce and topping bake again for about 10 minutes or until pizza is done.Also check the recipe for pasta Butternut squash Pasta, Creamy Spinach Pasta, stove top pizza
Keyword Home Made Sauce, Kid Friendly, Vegetable Pizza
Spinach Potato Pakoras are great as an appetizer, a tasty compliment for your afternoon tea and a spicy delicious snack anytime. They are made with spinach, potatoes, besan and spices and then fried till crispy golden.
2 large potatoes peeled and cubed in small pieces, (will make 2 cups of cubed potatoes)
2 cuppacked spinach roughly chopped
2 green chilies finely chopped, adjust to taste
1cup besan (gram flour, available in Indian grocery stores)
2tbsprice flour
1/2tbspred pepper, adjust to taste
2tbspcoriander crushed (dhania)
1 tbspmango powder (amchoor, available in Indian grocery stores)
1tbsp cumin seeds (jeera)
2tbspsalt
¼tbspasafetida (hing)
Approx. 2tbspof water adjust as needed
Also need oil to fry
Instructions
Combine all the dry ingredients, besan, rice flour, coriander, cumin seeds, red pepper, salt, mango powder, and asafetida in a bowl. Mix it well.
Add potatoes, spinach, and green chilies into dry mix, mix it well and add water as needed to make soft and sticky dough. When you are ready to fry pakoras mix the veggies with dry ingredients, otherwise spinach and potatoes will leave the water because of salt.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not over lap the pakoras.
Fry the pakoras in small batches; this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
How to Make Aloo Palak Pakora: A Step-by-Step Guide
Aloo Palak Pakora is a delightful gluten freevegansnack that combines the goodness of spinach (palak) with the earthy flavor of potatoes (aloo), all encased in a crispy, golden-brown batter. This popular appetizer is perfect for rainy days or as a tea-time snack. In this comprehensive guide, we will walk you through the process of making delicious Aloo Palak Pakoras step-by-step.
Preparation and Ingredients for Aloo Palak Pakora
Before diving into the cooking process, it’s essential to gather all the necessary ingredients. For this recipe, you will need fresh spinach leaves, potatoes, chickpea flour (besan), rice flour, cornstarch, green chilies, ginger, cumin seeds, carom seeds (ajwain), salt, and oil for frying. Ensure that the spinach leaves and potatoes are thoroughly washed and dried before use.
Tips for Perfect Aloo Palak Pakoras
To achieve the ideal texture and flavor for your Aloo Palak Pakoras, here are some useful tips:
Use Fresh Ingredients: Fresh spinach and potatoes are key to a vibrant and flavorful dish.
Maintain the Oil Temperature: Keep the oil at a consistent temperature while frying to ensure even cooking and crispy pakoras.
Adjust Spice Levels: Customize the spiciness of the pakoras according to your preference by adding or reducing the amount of green chilies.
Experiment with Seasonings: Feel free to add your favorite spices or herbs to the batter for extra flavor.
Serve Immediately: Aloo Palak Pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the ultimate taste experience.
Variations of Aloo Palak Pakoras
While the classic Aloo Palak Pakora recipe is delicious on its own, you can also experiment with various ingredients and flavors to create unique variations:
Cheese-Stuffed Pakoras: Add a savory twist to your pakoras by stuffing them with cheese before frying.
Paneer Palak Pakoras: Replace potatoes with paneer (Indian cottage cheese) for a rich and creamy texture.
Spicy Mint Chutney: Serve your Aloo Palak Pakoras with a zesty mint chutney for an extra kick of flavor.
Mixed Vegetable Pakoras: Incorporate a variety of vegetables like cauliflower, and bell peppers for a colorful assortment of pakoras.
Gluten-Free Option: Substitute chickpea flour with gluten-free flour for a gluten-free version of this recipe.
Benefits of Aloo Palak Pakoras
Aloo Palak Pakoras not only satisfy your taste buds but also offer several health benefits: (H2)
Rich in Nutrients: Spinach is packed with vitamins, minerals, and antioxidants, while potatoes provide a good source of carbohydrates and potassium.
Boosts Immunity: The combination of spinach and potatoes helps strengthen the immune system and protect against infections.
Digestive Aid: The spices used in the pakora batter, such as cumin and ginger, aid digestion and promote gut health.
Energy Boost: Aloo Palak Pakoras are a satisfying and energizing snack, making them perfect for a quick bite or appetizer.
Easy to Make: With simple ingredients and easy preparation steps, Aloo Palak Pakoras are a convenient snack option for any occasion.
FAQs about Aloo Palak Pakoras
Q: Can I make Aloo Palak Pakoras ahead of time?
A: While Aloo Palak Pakoras are best enjoyed fresh, you can prepare the batter in advance and fry them just before serving to maintain their crispiness.
Q: Can I bake Aloo Palak Pakoras instead of frying them?
A: While frying yields the crispiest results, you can try baking the pakoras in a preheated oven at 400°F (200°C) for approximately 20-25 minutes or until golden brown.
Q: Can I freeze leftover Aloo Palak Pakoras?
A: Yes, you can freeze the leftover pakoras in an airtight container for up to one month. Reheat them in the oven or air fryer until heated through before serving.
Q: Can I use frozen spinach for this recipe?
A: While fresh spinach is preferred for its vibrant flavor and texture, you can use thawed frozen spinach as a substitute if fresh spinach is not available.
Q: What can I serve with Aloo Palak Pakoras?
A: Aloo Palak Pakoras pair well with mint chutney, tamarind chutney, or ketchup. They also make a delicious accompaniment to hot chai or masala tea.
Aloo Palak Pakoras are a delightful and versatile snack that can be enjoyed on any occasion. Whether you’re hosting a party or simply craving a savory treat, these crispy pakoras are sure to impress. With the guidance provided in this step-by-step recipe, you can easily recreate the authentic flavors of Aloo Palak Pakoras in your own kitchen. So gather your ingredients, heat up the oil, and get ready to indulge in the irresistible crunchiness of these delectable snacks. Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
20 cauliflower pieces cut into medium size florets
For Sauce
2 tbspoil
1tbspginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4cup celery finely chopped
2 tbspred chili sauce
2tbspsoy sauce
1tbspvinegar
2tbsptomato paste
1/2tbspsugar
2 tbspcorn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3cup all purpose flour (plain flour, maida)
3tbspcorn starch or arrow root powder
1/2tbspsalt
1/8tbspblack pepper
Approx. ½ cup water
Instructions
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
NotesManchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.
Gobi Manchurian Recipe: A Delicious Indo-Chinese Delight
Gobi Manchurian is a beloved Indo-Chinese dish that combines the crispiness of cauliflower with a tangy, spicy sauce. It is a delectable fusionappetizer featuring crispy cauliflower florets coated in a savory vegancurry/gravy infused with aromatic vegetables.If you’re craving this flavorful dish and want to recreate it at home, look no further than this gobi manchurian recipe. With simple ingredients and easy-to-follow steps, you’ll be able to whip up a batch of delicious cauliflower manchurian in no time.
Preparation:
Begin by preparing the cauliflower florets. Make sure they are clean and dry before proceeding with the recipe. You can blanch the florets in hot water for a few minutes to soften them slightly, or you can proceed with frying them directly for a crispier texture.
Frying the Cauliflower (cauliflower manchurian recipe):
In a bowl, prepare a batter using all-purpose flour, cornflour, salt, pepper, ginger, and water. Coat each cauliflower floret in the batter, ensuring they are evenly coated.
Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Making the Manchurian Sauce (recipe for manchurian cauliflower):
In another pan, heat oil over medium heat. Add finely chopped ginger, and green chilies. Sauté them until fragrant.
Next, add bell peppers. Cook until they turn soft and translucent.
Now, it’s time to add the sauces. Pour in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar. Stir well to combine all the ingredients.
In a small bowl, prepare a slurry using cornflour and water. Add this slurry to the pan to thicken the sauce. Stir continuously to avoid lumps.
Once the sauce reaches your desired consistency, add the fried cauliflower florets to the pan. Toss them gently in the sauce until they are well coated.
Tips for Perfect Gobi Manchurian:
Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming soggy.
Adjust the amount of chili sauce and green chilies according to your spice preference.
For a healthier version, you can bake the cauliflower florets instead of frying them. Simply coat them in the batter and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.
Variations to Try:
Add diced carrots, cabbage, or other vegetables of your choice to make the dish more colorful and nutritious.
For a vegan version, use tamari instead of soy sauce and skip the vinegar or use apple cider vinegar.
Garnish the gobi manchurian or cilantro for an extra burst of flavor and freshness.
Benefits of Gobi Manchurian
Gobi Manchurian is not only delicious but also packed with nutrients. Cauliflower is a rich source of vitamins, minerals, and antioxidants, making it beneficial for overall health. Additionally, by controlling the ingredients used in the recipe, you can make it healthier compared to the restaurant version.
FAQs (cauliflower manchurian):
Q: Can I use frozen cauliflower for this recipe?
A: While fresh cauliflower is preferred for its crisp texture, you can use frozen cauliflower if that’s what you have on hand. Make sure to thaw and pat dry the cauliflower before using it in the recipe.
Q: How can I make the sauce less spicy?
A: To reduce the spice level of the sauce, you can decrease the amount of chili sauce and green chilies used in the recipe. You can also omit the green chilies altogether for a milder flavor.
With this comprehensive gobi manchurian recipe, you’ll be able to recreate the flavors of your favorite Indo-Chinese dish right in your own kitchen. Whether you’re cooking for a special occasion or simply craving a tasty snack, this dish is sure to satisfy your cravings. Enjoy the crispy texture of the cauliflower combined with the savory and tangy flavors of the Manchurian sauce—it’s a winning combination that’s sure to become a favorite in your household.
Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:
If you like chips, and you like spicy food, these chips are for you. This is a quick and easysnack recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more.
4 flour tortillas uncooked I am using 8” diameter tortillas
Oil to fry
Spice Mix
1tbspdry mint leaves available at Indian grocery store
1tbsproasted cumin seed powder
1/4 tbspgaram masala available Indian grocery store
1/2tbspblack salt available in Indian grocery store
1/2tbspsalt
1/2tbspred chili powder
1/2tbspmango powder (amchoor) available Indian grocery store
Generous pinch of citric acid (nimbu ka sat)
Instructions
Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Notes
Suggestions
For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
Fried tortillas store well in air tight container for a month.
Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.
When it comes to irresistible snacks, spicy Indian flour chips top the list. These crunchy delights, known for their bold flavors and satisfying texture, are perfect for any occasion. Whether you’re hosting a party, looking for a quick bite, or craving a spicy snack, these chips are sure to please. In this article, we’ll explore the origins, variations, and tips for making the perfect Indian flour chips at home, along with maximizing the use of internal links to other delicious recipes.
The Essence of Spicy Indian Flour Chips
Spicy Indian flour chips are made from a simple dough of flour, spices, and herbs, rolled out thin and fried to crispy perfection. The combination of spices used in the dough gives these chips their distinctive flavor, making them a favorite snack among spice lovers. These chips are often enjoyed with a cup of tea or as an accompaniment to meals, adding a delightful crunch to every bite.
Origins and Cultural Significance
These chips have their roots in Indian street food culture, where they are commonly known as “namak pare” or “mathri.” They are especially popular during festivals and celebrations, symbolizing the joy and togetherness of these occasions. The simplicity of the ingredients and the ease of preparation have made spicy Indian flour chips a staple snack in many Indian households.
Tips for Perfect Spicy Indian Flour Chips
Choosing the Right Flour: The base of these chips is typically made from wheat flour, but you can experiment with other flours like chickpea or rice flour for different textures and flavors.
Spice Blend: A perfect blend of spices is key. Common spices include cumin, ajwain (carom seeds), chili powder, and turmeric. Adjust the spice levels according to your preference.
Rolling the Dough: Roll the dough as thin as possible for the crispiest chips. Thicker chips will be harder and less crispy.
Frying: Fry the chips in hot oil until golden brown. Ensure the oil is at the right temperature to prevent the chips from absorbing too much oil and becoming greasy.
Variations to Try
While the classic spicy Indian flour chips are delicious on their own, you can try different variations to keep things interesting. For instance, you can add finely chopped spinach or fenugreek leaves to the dough for a nutritious twist. Adding sesame seeds or crushed peanuts can also enhance the flavor and texture. For more creative ideas, check out Sweet and Sour Guava Curry and Dodha Burfi (Punjabi Milk Fudge).
Pairing and Serving Suggestions
Spicy Indian flour chips can be enjoyed in various ways. Serve them with a side of tangy tamarind chutney or refreshing yogurt chutney for a flavor contrast. They also make a great addition to a snack platter alongside Sweet Potato Chaat or Moong Dal Halwa (Vegan). These chips are perfect for munching on their own or as a crunchy side to a meal.
Making Indian flour chips at home allows you to control the ingredients and ensure a healthier snack option. By using whole grain flours and minimal oil, you can enjoy these tasty chips without the guilt. For more healthy homemade snack ideas, explore Millet Soup (Bajra Raab) and Vegetable Biryani (Instant Pot).
Frequently Asked Questions
Q: Can I bake these chips instead of frying?
A: Yes, you can bake the chips for a healthier option. Preheat your oven to 375°F (190°C) and bake the rolled-out dough until crispy and golden brown, about 15-20 minutes.
Q: How long can these chips be stored?
A: Store the chips in an airtight container to keep them crispy. They can last for up to two weeks when stored properly.
Q: Can I make these chips gluten-free?
A: Absolutely. Substitute the wheat flour with gluten-free flour blends or chickpea flour to make gluten-free spicy Indian flour chips.
Conclusion
The spicy Indian flour chips recipe is a fantastic way to enjoy a crunchy and flavorful snack that is easy to make at home. Whether you’re a seasoned cook or a beginner, these chips are sure to become a favorite in your snack repertoire. For more exciting recipes and variations, explore other delightful dishes like [Sweet and Sour Guava Curry, [Dodha Burfi (Punjabi Milk Fudge), and Masala Bell Pepper Curry. Enjoy the journey of flavors and happy cooking!
Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
1/4 cup paneer cut into very small cubes (available in Indian grocery store)
1tbspginger finely chopped
2tbspoil
1/2tbspcumin seed (jeera)
1/8tbspasafetida (hing)
1tbspcoriander powder (dhania)
1/4tbspred chili powder
1/2tbspsalt
Gravy
1tbsp oil
1/4tbsp cumin seeds (jeera)
1-1/2tablespoon all purpose flour (plain flour, maida)
1 teaspoon coriander powder (dhania)
1teaspoon ginger finely chopped
1 teaspoon green chili finely chopped
1/4teaspoon salt
1-1/4 cup milk
2tablespoon chopped cilantro
Instructions
Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
Stuff the tomatoes with filling, don’t over fill them. Set aside.
For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
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