Party Appetizers: The Perfect Starters for Any Celebration
Introduction
Planning a party involves many details, but one of the most crucial elements is the food. Party appetizers are essential as they keep guests satisfied and engaged while they wait for the main course. Whether you are hosting a small get-together or a large celebration, these appetizers for party settings will impress your guests. From easy appetizers for party prep to the best party appetizers that everyone will love, here’s a comprehensive guide to delicious starters.
Benefits of Appetizers at Parties
Stimulate Appetite: Appetizers help to stimulate the appetite and prepare guests for the main meal.
Encourage Mingling: Small, bite-sized appetizers for a party encourage guests to mingle and socialize.
Variety: Offering a variety of appetizers ensures that there is something for everyone, catering to different tastes and dietary needs.
Manage Hunger: They keep guests’ hunger at bay, especially if the main course is delayed.
Popular Party Appetizers
1. Vegetable Samosas
Vegetable samosas are classic party Indian veg appetizers. These deep-fried pastries filled with spiced potatoes and peas are a hit at any event.
2. Mini Quiches
Mini quiches are versatile and can be made with various fillings like spinach, cheese, and mushrooms. They are perfect appetizers for a party and can be served warm or at room temperature.
3. Stuffed Mushrooms
Stuffed mushrooms are elegant and flavorful. Fill them with a mixture of bread crumbs, cheese, and herbs for the best appetizers for party settings. Its one of those easy indian recipes that are close to everyone’s heart.
4. Paneer Tikka
Paneer tikka involves marinating cubes of paneer in spices and grilling them. It is a popular dish coming from Indian paneer recipes. This is one of the best party appetizers that’s both delicious and visually appealing.
5. Spinach Artichoke Dip
Spinach artichoke dip served with crackers or bread slices is a crowd-pleaser. It’s creamy, cheesy, and a must-have easy appetizer for party menus.
Easy Appetizers for Party
1. Bruschetta
Bruschetta is a simple appetizer made from toasted bread topped with diced tomatoes, basil, and olive oil. It’s quick to prepare and always a favorite.
2. Cheese Platter
A cheese platter with a variety of cheeses, fruits, nuts, and crackers is easy to assemble and offers something for everyone.
3. Caprese Skewers
Caprese skewers are made with cherry tomatoes, mozzarella balls, and basil leaves drizzled with balsamic glaze. They are fresh, colorful, and easy to eat.
4. Guacamole and Chips
Guacamole and chips are always a hit. This dip made from avocados, lime, cilantro is fresh and perfect for dipping.
Best Party Appetizers
1. Jalapeno Poppers
Jalapeno poppers stuffed with cream cheese and cheddar, then breaded and fried, are spicy and addictive. They are among the best party appetizers.
2. Vegetable Spring Rolls
Vegetable spring rolls are filled with fresh veggies and served with a sweet and spicy dipping sauce. They are light and crisp, ideal for any party.
3. Fruit Skewers
Fruit skewers made with a variety of fresh fruits are refreshing and healthy. They add a colorful touch to the appetizer table.
4. Baked Brie
Baked brie with honey and nuts served with slices of baguette is a rich and elegant appetizer that’s easy to prepare.
5. Falafel Balls
Falafel balls served with tahini sauce are delicious and vegetarian-friendly. They are crunchy on the outside and soft on the inside.
Tips for Serving Party Appetizers
Variety: Ensure there is a mix of hot and cold appetizers, and include vegetarian options to cater to all guests.
Presentation: Arrange appetizers attractively on platters or trays. Use garnishes like herbs or edible flowers to enhance the presentation.
Accessibility: Place appetizers at different locations around the party space to encourage guests to mingle and explore.
Timing: Serve appetizers as soon as guests arrive to keep them engaged and satisfied until the main meal is ready.
Portion Control: Keep the portions small and manageable, allowing guests to try multiple appetizers without feeling full too quickly.
FAQs
Q: What are party appetizers called?
A: Party appetizers are also known as hors d’oeuvres, starters, or finger foods. They are small dishes served before the main course to stimulate the appetite.
Q: What are the 8 kinds of appetizer?
A: The eight kinds of appetizers include canapés, crudités, dips, finger foods, starters, snacks, hors d’oeuvres, and tapas. Each type offers a different style and presentation, making it easy to cater to various tastes and preferences.
Conclusion
When planning your next event, ensure you have a variety of party appetizers to delight your guests. From easy appetizers for party settings to best party appetizers that will leave a lasting impression, these starters are sure to make your celebration a success. Enjoy experimenting with different flavors and presentations, and watch your guests savor every bite.
This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
2tablespoons thick yogurt (curd or dahi) room temperature
1/3cup lukewarm water use as needed
About 2tablespoon all-purpose flour needed to roll the dough
Sauce
1-1/2 cups tomatoes seeded and chopped in small pieces
1/4teaspoon salt
sugar
1/2teaspoon Italian seasoning optional
1/2teaspooncrushed red pepper
1tablespoon olive oil
Topping
1/2cup bell pepper cut into small pieces,
1/4 cup mushrooms sliced
About 3/4 cup mozzarella cheese shredded
Instructions
In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
Cover the dough and let it sit for about 3 hours or more.
In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.
Notes
Tips: make sure heat is low otherwise pizza will burn and not cook through.
Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.
To make filling
Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
Turn off the heat. Let the mixture cool off.
To make the Kachoris
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container.
Notes
If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum
Urad Dal Kachori Recipe: A Delectable Indian Snack
Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts.
Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.
How to Make Urad Dal Kachori: Step-by-Step Instructions
Prepare the Dough:
Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.
Cook the Lentils:
Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.
Make the Filling:
Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.
Assemble the Kachoris:
Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.
Shape and Fry:
Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.
Storage:
Once cool, kachoris can be stored in an airtight container for up to a week.
Variations of Urad Dal Kachori
While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.
Benefits of Urad Dal Kachori
Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.
FAQs (Frequently Asked Questions)
Q: Can I make urad dal kachoris in advance?
A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.
Q: Can I bake kachoris instead of frying them?
A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.
Q: Can I freeze leftover kachoris?
A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.
Aloo Chaat, which is a spicy potato snack. Aloo chaat is a popular snack found at north Indian road side vendors. This is one of the very few chaats served without any chutney. However you can always add cilantro and tamarind chutney. This recipe is inspired by the chaat I used to enjoy near my childhood home in India. I incorporated a special spice mix also known as chaat masala and would suggest trying this recipe without chutney. This mouthwatering chaat is just perfect for anyone who loves spicy food.
To make spice mix all the spice mix together really well and set aside.
Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tablespoons of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
Taste one of the potato and add more spice mix if needed according to your taste.
Notes
Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
Aloo Chaat is a popular Indian street foodsnack that can be prepared quickly and easily. It’s typically gluten-free and vegan, making it suitable for those with dietary restrictions. This appetizer is perfect for Navaratri or any occasion when you’re craving delicious chaat. With its blend of spices and tangy flavors, Aloo Chaat offers a delightful taste experience that’s loved by many.
Introduction to Aloo Chat Recipe
Indulge in the tantalizing flavors of aloo chat with this delightful recipe that promises to tantalize your taste buds. A quintessential street food favorite, aloo chat is loved for its spicy, tangy, and savory taste. This recipe provides a step-by-step guide on how to make aloo chat at home, allowing you to enjoy this beloved snack anytime you crave it.
Step 1: Prepare the Aloo Tikki
Begin by preparing the star ingredient of this dish – the aloo tikki. Boil potatoes until they are tender, then mash them and mix in spices such as cumin powder, coriander powder, and amchur (dry mango) powder for that authentic flavor. Shape the mixture into small patties and shallow fry them until golden brown and crispy. These flavorful aloo tikkis will serve as the base of your aloo chat, providing a satisfying crunch with every bite.
Step 2: Assemble the Ingredients
Gather all the ingredients you’ll need to assemble your aloo chat. Apart from the prepared aloo tikkis, tomatoes, green chilies, and fresh cilantro for added freshness and crunch. Additionally, prepare tamarind chutney and mint chutney to drizzle over the aloo chat, adding layers of tanginess and flavor to the dish.
Step 3: Arrange the Aloo Tikki on a Plate
Place the crispy aloo tikkis on a serving plate, ensuring they are evenly spaced apart to allow for easy topping and garnishing. The golden-brown hue of the aloo tikkis will entice your senses, promising a delightful culinary experience ahead.
Step 4: Add Toppings and Chutneys
Now comes the fun part – adding the toppings and chutneys to elevate the flavors of your aloo chat. Sprinkle tomatoes, and green chilies generously over the aloo tikkis, ensuring each bite is bursting with freshness. Drizzle tamarind chutney and mint chutney over the toppings, allowing the tangy and spicy flavors to meld together harmoniously.
Step 5: Garnish with Fresh Cilantro
To add a final flourish of freshness and color to your aloo chat, garnish it with a generous handful of freshly chopped cilantro. Not only does cilantro lend a vibrant green hue to the dish, but it also imparts a refreshing burst of flavor that perfectly complements the spiciness of the aloo tikkis and the tanginess of the chutneys.
Step 6: Serve and Enjoy
Your delicious aloo chat is now ready to be served and savored. Whether enjoyed as a snack, appetizer, or even a light meal, this flavorful dish is sure to delight your taste buds with its irresistible combination of textures and flavors. Serve it hot and fresh, garnished with a sprinkle of chaat masala for an extra burst of zestiness.
Tips for Making the Perfect Aloo Chat
Ensure the aloo tikkis are crispy on the outside and soft on the inside by frying them over medium heat until golden brown.
Customize the level of spiciness in your aloo chat by adjusting the amount of green chilies used in the recipe.
Experiment with different chutney flavors, such as sweet date chutney or to create unique variations of aloo chat.
Variations of Aloo Chat
Aloo Tikki Chat: Transform this recipe into a heartier dish by topping the aloo tikkis with a generous serving of chickpea curry, yogurt, and chutneys, creating a wholesome and satisfying meal.
Aloo Chat with Ragda: Incorporate ragda, a flavorful white pea curry, into your aloo chat for an extra dose of protein and richness.
Benefits of Aloo Chat
Nutrient-Rich: Potatoes, the main ingredient in aloo chat, are rich in vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.
Quick and Easy: With simple ingredients and minimal preparation, aloo chat is a convenient snack or meal option for busy days.
FAQs (Frequently Asked Questions)
Q: Can I make the aloo tikkis ahead of time?
A: Yes, you can prepare the aloo tikkis in advance and store them in the refrigerator. Simply reheat them in a preheated oven or on a skillet before assembling the aloo chat.
Q: Can I make this recipe vegan-friendly?
A: Absolutely! This recipe is inherently vegan, as it does not contain any animal products. Just ensure that the chutneys you use are also vegan-friendly.
Q: Can I add other toppings to my aloo chat?
A: Certainly! Get creative with your toppings by adding ingredients such as sev (crispy chickpea flour noodles), pomegranate seeds, or grated cheese for additional flavor and texture.
Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
1cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
2teaspoon ginger chopped
1/2 teaspoon red chili powder, adjust to taste
1-1/2teaspoons salt
1teaspoon cumin seeds
1 tablespoon corn starch
Oil to fry
Instructions
Pat dry all the vegetables.
Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with cilantro chutney.
Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.
Being vegan-friendly, these cutlets cater to a wide range of dietary preferences.
They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.
Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.
How to Make Vegetable Rice Cutlet: A Step-by-Step Guide
Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.
Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.
Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.
Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.
Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.
Variations:
You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:
Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.
Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.
Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.
Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.
FAQs:
Can I bake the cutlets instead of frying them?
Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.
Can I use leftover rice?
Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.
Can I freeze the cutlets for later use?
Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.
How long will they stay fresh?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.
Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
6cup spinach finely chopped, (do remove all the stems)
1-1/2cup potatoes boiled, peeled and shredded
2 teaspoons oil
½teaspoon cumin seeds (jeera)
1 teaspoon ginger finely chopped
3/4 teaspoon salt
3tablespoons corn starch
¼cup finely chopped cilantro (hara dhania)
2 tablespoons green chili finely chopped
Also need oil to fry
Instructions
Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
Divided the mix to 20 equal parts and roll them into oval shapes.
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 small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
Serve them hot with sweet and sour tamarind chutney.
Hara Bhara Kabab Recipe – A Delicious Veggie Treat
Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.
Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.
How to Make Hara Bhara Kabab – Step by Step Guide
Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.
Tips for Perfect Hara Bhara Kababs
Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.
Variations of Hara Bhara Kabab
Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.
Benefits of Hara Bhara Kabab
Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.
FAQs About Hara Bhara Kabab
Can I Bake Hara Bhara Kababs Instead of Frying Them?
Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.
Can I Make Hara Bhara Kababs Gluten-Free?
Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.
Are Hara Bhara Kababs Suitable for Kids?
Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.
Can I Freeze Hara Bhara Kabab Mixture?
Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches
Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches is both nutritious, and appealing to kids (especially vegetarian kids). This sandwich is a crowd pleaser too, and looks smart on the table. The cutlets and the spread can be made ahead of time and assembled before the party. As an option, the hostess can have a range of pickles and other spreads to go with the chickpea cutlets and bread slices, and the guests can assemble the sandwiches themselves.
Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.
2cups boiled green peas I am using frozen green peas
2tablespoons oil
3teaspoons coriander powder (dhania)
1 teaspoon red chili powder
1teaspoon mango powder (amchoor)
1/4teaspoon garam masala
3/4teaspoon salt (adjust to your taste)
Instructions
for Dough
Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
Knead the dough to make it smooth and pliable.
Cover the dough and let it sit least ten minutes.
To Make Filling
Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
Turn off the heat and let the let the filling cool to room temperature.
Making samosas
Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack
Introduction:
In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizingvegansnack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.
Step 1: Preparing the Dough
To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.
Step 2: Making the Green Peas Filling
Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.
Step 3: Shaping and Filling the Samosas
Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.
Step 4: Frying to Golden Perfection
Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.
Step 5: Serving and Enjoying
Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!
Tips for Perfect Cocktail Samosas:
Ensure the dough is rolled thinly for crispy samosas.
Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
Fry the samosas in hot oil for a crispy texture.
Serve the samosas hot for the best taste and texture.
Variations to Try:
Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.
Benefits of Cocktail Samosas:
Cocktail samosas are a great appetizer or snack option for parties and gatherings.
They can be easily customized with different fillings to suit various tastes and dietary preferences.
Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.
FAQs (Frequently Asked Questions):
Can I make cocktail samosas ahead of time?
Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.
Can I bake cocktail samosas instead of frying them?
While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.
How long do cocktail samosas stay fresh?
Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.
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:
Sago Vada is a simple grain free snack that can be served with plain homemade yogurt for people who are fasting on Janmashtami day. Its a crunchy snack that's crispy on the outside and soft and chewy on the inside. Enjoy!
Medium Sized Potatoes – 2(Boiled, peeled and mashed)
1/4 Cup Peanuts – (Dry roasted, coarsely ground)
1Tsp Black Pepper – (Coarsely ground)
1Green Chilli – (finely chopped)
1tbspGinger -(finely chopped)
Curry Leaves/Cilantro – Few (finely chopped)
1tsp Salt – (adjust as needed)
1cupVegetable Oil to fry
Instructions
Soak Sago in just in enough water to cover it for about 2 hours. It should absorb all water.
In a bowl, add mashed Potatoes, soaked Sago, Peanut powder, Pepper powder, chopped Green Chilli, Cilantro/Curry leaves and Salt. Mix well.
Heat oil in a pan on medium high.
Apply a drop of oil on your palm. Take lemon sized dough mix and flatten it into Vada(Patty) between your palms.
Slowly drop the Vadas into the hot oil pan.Fry them until they are crispy, golden brown slowly turning them in between. Drain them into paper towel. Sago Vadas are ready serve.
Bread dahi vada is a quick and delicious version of the original dal lentil vadas. There is no soaking of lentil required, no grinding and no frying required; this is an instant version of dahi vada. This can be served as a snack or appetizer.
3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores
1/4teaspoon salt
2teaspoons ginger finely chopped
2 teaspoons green chili finely chopped
2 teaspoons sliced almonds
For Serving
1-1/2cups yogurt (curd, Dahi)
1/4cup tamarind chutney check the recipe on my website
1/2teaspoon salt
1/2teaspoon red chili powder
Instructions
Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside.
Cut bread slices into rounds, I am using 3” cookie cutter.
Lightly wet one side of the bread and put 2 teaspoons of filling in center and fold the bread in half, forming semi-circle. Press the edges together with your fingers. Make sure the edges are sealed.
Continue filling rest of the vadas in the same manner.
Brush the vadas both side lightly with oil, and toast them in toaster oven just enough that bread has become light golden brown. You can also bake them in oven.
Serving the vadas
Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add the salt, adjust to your taste.
When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms.
Dip them in yogurt one at a time and arrange them in serving plate, sprinkle the red chili powder to your taste, it is optional, drizzle the tamarind chutney and few pieces of cilantro, and gives a nice color.
Bread Dahi Vada is a delightful twist to the traditional dahi vada, offering a quicker and simpler way to enjoy this beloved Indian snack. Bread dahi vada is perfect for those who crave the flavors of dahi vada but prefer a hassle-free preparation method. This recipe is a fusion of textures and flavors, combining the softness of bread with the tanginess of yogurt and the spiciness of chutneys. Here’s how to make bread dahi vada at home.
Step 1: Preparing the Bread
To begin making bread dahi vada, start by preparing the bread slices. Trim the edges of the bread slices and then cut them into desired shapes. You can cut them into squares, rectangles, or use cookie cutters to create fun shapes like stars or hearts. This step ensures that the bread absorbs the yogurt mixture well, resulting in soft and flavorful vadas.
Step 2: Soaking the Bread
Once you’ve cut the bread into desired shapes, soak them in lukewarm water for a few seconds. Ensure that the bread slices are fully submerged in water to soften them. This step is crucial as it allows the bread to absorb moisture, making it easier to shape into vadas later. Squeeze out excess water from the soaked bread slices gently, being careful not to break them.
Step 3: Preparing the Yogurt Mixture
The next step in making bread dahi vada is to prepare the yogurt mixture. In a bowl, whisk fresh yogurt until smooth and creamy. Add a pinch of salt and sugar to the yogurt and mix well. The yogurt should have a balanced flavor, with a hint of sweetness to complement the savory elements of the dish. You can adjust the seasoning according to your taste preferences.
Step 4: Assembling the Bread Dahi Vada
Now it’s time to assemble the bread dahi vada. Take each soaked bread slice and gently squeeze out any remaining water. Place the squeezed bread slice on a serving plate or platter. Spoon a generous amount of the prepared yogurt mixture over the bread slice, covering it completely. Ensure that the yogurt coats the bread evenly, imparting its tangy flavor to every bite.
Step 5: Garnishing the Bread Dahi Vada
After assembling the bread dahi vada, it’s time to garnish it with various toppings and chutneys. Drizzle sweet tamarind chutney and spicy green chutney over the vadas, adding layers of flavor and heat. Sprinkle a pinch of chaat masala and roasted cumin powder on top for an extra burst of taste. Garnish with finely chopped cilantro leaves and pomegranate seeds for a vibrant and refreshing touch.
Tips for Making Perfect Bread Dahi Vada:
Use Fresh Bread: Opt for fresh bread slices as they absorb moisture better, resulting in softer vadas.
Soak Bread Just Right: Ensure that you soak the bread slices for the right amount of time. Over-soaking can make them mushy, while under-soaking can make them dry.
Adjust Seasonings: Taste the yogurt mixture before assembling the vadas and adjust the seasonings according to your preference. You can add more salt or sugar as needed.
Variations of Bread Dahi Vada:
Stuffed Bread Dahi Vada: For a flavorful twist, you can stuff the soaked bread slices with a mixture of chopped nuts, raisins, and spices before coating them with yogurt.
Bread Dahi Vada Chaat: Turn bread dahi vada into a delightful chaat by adding tomatoes, sev, and a drizzle of mint chutney on top.
Benefits of Bread Dahi Vada:
Quick and Easy: Bread dahi vada is a quick and easy recipe that can be prepared in minutes, making it perfect for busy days or sudden cravings.
Lighter Option: Unlike traditional dahi vada made with lentils, bread dahi vada is lighter on the stomach, making it suitable for those looking for a lighter snack option.
FAQs (Frequently Asked Questions) about Bread Dahi Vada:
Can I use whole wheat bread for this recipe?
Yes, you can use whole wheat bread instead of white bread for a healthier twist. However, keep in mind that whole wheat bread may have a denser texture.
Can I prepare bread dahi vada in advance? (H2)
While it’s best to assemble bread dahi vada just before serving to maintain the texture of the bread, you can prepare the components in advance and assemble them when ready to serve.
For more delightful Indian recipes, 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:
Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
Boil and drain the water from the peas and lightly mash.
Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.
Making tikkis
Add the salt and bread crumb into the potatoes and knead to make the dough.
Divide the potatoes into 8 equal parts.
Takes one part of the potato dough, make a ball and flatten over the oiled palm. Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
Heat non stick heavy skillet on medium high heat, generously greased the skillet. Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
Aloo tikkies taste best when they are served right from over the skillet.
You can prepare them in advance, up to five steps and brown them just before serving.
Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
Aloo Tikki: A Delectable Indian Potato Patties Recipe
In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful veganappetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.
Preparation: Crafting the Perfect Aloo Tikki
To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.
Cooking: Shaping and Pan-Frying the Aloo Tikki
Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.
Serving: Enjoying Aloo Tikki in Various Forms
Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.
Tips for Perfect Aloo Tikki:
Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.
Variations of Aloo Tikki:
Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.
Benefits of Aloo Tikki:
Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.
FAQs about Aloo Tikki:
Q: Can I make aloo tikkis ahead of time?
A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.
Q: Can I bake aloo tikkis instead of frying them?
A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.
Q: Are aloo tikkis gluten-free?
A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.
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:
Galaxy Mini Pizzas are an extremely easy to makesnack that is an instant hit at parties with adults and kids alike. It is a super easykid friendly recipe and being pizza in small bites it is popular among all.
For the pastry dough, rub the flour with the butter and flour till a breadcrumb texture is formed, add the salt and water and knead into a dough. Cover with moist cloth/cling film and chill in fridge for 30 minutes.
Heat the olive oil in a pan, Saute the onion and garlic till light brown. Add in the fresh tomatoes, puree and oregano and cook on low heat for 15-20 minutes. Add sugar, salt and pepper.
Take the pastry dough from the fridge and roll the pasty dough into a rectangle (approx. 40cm by 20cm).
Spread the Pizza sauce and grated cheese on the dough base and roll into a long cylinder. Seal the ends.
Cut into 1 inch slices and place on a baking tray. Slightly flatten the rolls with he back of a Paddle/spoon.
Cook in a preheat oven for 20-25 minutes till light brown.
1cup coconut flour (available at Sprouts or any specialty store)
1 cup all-purpose flour
2 tbs cooking oil for making dough
2tbs brown sugar
1tbs finely crushed dry rosemary
1tbs freshly squeezed ginger juice (grate a piece of ginger and then squeeze to extract juice)
1tbs rice flour
1/2 tsp salt
1/8tsp baking soda
Approx. 1 1/2cups water for making dough
6cups cooking oil for frying
Instructions
In a large bowl, thoroughly combine coconut flour, all-purpose flour, salt, rice flour, brown sugar, baking soda, crushed rosemary, and 2 tbs oil.
Add ginger juice and water a little bit at a time to form a soft dough. Cover and allow dough to rest for 15 minutes.
Divided the dough into approximately 60 smaller portions. Roll the little portion of the dough with both hands on a flat surface to give it a shape of thin log like a pretzel stick.
Place a 10” stir-fry pan over high heat and wait until oil is heated. Reduce heat to medium and start frying a small batch of 5 or 6 pretzel sticks at a time until golden brown.
Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
1 cup all-purpose flour/Maida (Makes around 8 pies)
1 1/2 tablespoon sooji (semolina flour/cream of wheat)
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp celery seeds (ajwain)
1/4 teaspoon salt
3 tablespoons oil
1/3 cup lukewarm water
For the stuffing
1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
1/4 cup green peas (fresh/frozen)
1/2 teaspoon cumin seeds
2 green chilies finely chopped
1 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste
2 tablespoons oil
2 tbsp chopped cilantro
1 tbsp fresh lemon juice
Instructions
Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Heat the oil meant for the stuffing in a pan.
Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
Sauté for a min, add the coriander powder, garam masala and salt and mix well.
Add the boiled & mashed/diced potatoes. Mix with a light hand.
Turn off the heat; add the chopped cilantro and lemon juice and mix.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
Knead the dough for a minute.
Divide the dough into 2 parts (1 part 3/4 of the dough)
Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
Place stuffing into the samosa wrappers lined in the pan.
Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
Allow them to cool on a wired rack for 2-3 min.
Enjoy hot with some hot sauce / Mint Chutney.
Notes
Additional Notes:
Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!
Samosa pinwheels are great partysnack. This is an interesting fusion on the popular Indian snack samosas. They make a mouthwatering appetizer or can be served as a chaat.
4mediumpotatoes, boiled, peeled and roughly mashedwill be about 2-1/2 cup mashed potatoes
1/2cupgreen peas boiled and drainusing frozen green peas
1tspcumis seedsjeera
1 tbspgreen chili finely chopped
2tspscoriander powderdhania
1/2tspred chili powderlal mirch
1/2tspgaram masala
1tspmango powderamchoor
1-1/4tspasalt
2tbspscilantro finely choppedhara dhania
Dough
1cupall-purpose flourmaida, plain flour
2tbspsfine soojisamolina
1/2tspsalt
3tbspsoilcanola, vegetable
1/3cupcold water, approx.
Also Need
3tbspaall-purpose flourmaida, plain flour
1/4cupwater
oil to fry
Instructions
Dough
Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
Filling
Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.Divide the filling in 2 parts and set aside
Making Pinwheels
Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
Spread one part of the filling evenly over one of the rolled dough, slightly pressing.
Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.
The crisp, delicious pinwheels are now ready to serve.
Notes
Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.You can also refrigerate them three to four days.Serving SuggestionsServe Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.Also can be served with chola .
Pinwheel Samosa Recipe: How to Make Potato Samosa Pinwheel
Samosa pinwheels are savory veganappetizers reminiscent of traditional chaat, perfect for parties with their delightful fusion of flavors and convenient bite-sized format. Samosa pinwheels are a delightful twist on the traditional samosa, offering all the flavor and crunch in a fun, bite-sized package. In this pinwheel samosa recipe, we’ll guide you through the process of creating these savory treats step by step. Whether you’re hosting a party, looking for a unique appetizer, or simply craving a delicious snack, these samosa pinwheels are sure to impress.
Step 1: Prepare the Filling for Samosa Pinwheels
Begin by preparing the filling for your samosa pinwheels. Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle for a few seconds. Add boiled and mashed potatoes to the pan, along with green peas, finely chopped green chilies, ginger paste, salt, red chili powder, mango powder, and garam masala. Mix the ingredients well and cook for a few minutes until the flavors meld together. Once done, set the filling aside to cool.
Step 2: Prepare the Dough for Samosa Pinwheels
While the filling cools, it’s time to prepare the dough for your samosa pinwheels. In a large mixing bowl, combine all-purpose flour, salt, and carom seeds (ajwain). Gradually add water and knead the ingredients into a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Step 3: Assemble the Samosa Pinwheels
Now comes the fun part – assembling the samosa pinwheels! Divide the rested dough into small equal-sized balls and roll each ball into a thin circle, similar to a chapati or tortilla. Spread a thin layer of mint chutney evenly over each circle of dough, followed by a generous portion of the prepared potato filling. Carefully roll each circle into a tight log, similar to a Swiss roll, ensuring the filling is enclosed within the dough.
Step 4: Shape and Bake the Samosa Pinwheels
Once you’ve rolled all the circles into logs, it’s time to shape and bake your samosa pinwheels. Using a sharp knife, slice each log into smaller pieces, about 1 inch in width. Place the sliced pinwheels on a baking tray lined with parchment paper, leaving some space between each piece. Preheat your oven to 375°F (190°C) and bake the samosa pinwheels for 20-25 minutes, or until they turn golden brown and crispy.
Step 5: Serve and Enjoy Your Samosa Pinwheels
Once baked to perfection, remove the samosa pinwheels from the oven and let them cool slightly. Transfer them to a serving platter and garnish with fresh coriander leaves and a drizzle of mint chutney. These delightful samosa pinwheels are best enjoyed warm with your favorite dipping sauce or chutney. Serve them as appetizers at your next gathering or enjoy them as a tasty snack any time of day.
Variations and Tips for Samosa Pinwheels
Vegetarian Variation: This recipe for samosa pinwheels is completely vegetarian, making it suitable for those following a plant-based diet. However, feel free to customize the filling according to your preferences. You can add ingredients like paneer, tofu, or even a medley of vegetables for added texture and flavor.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preferred spice level. If you prefer a milder flavor, you can reduce or omit these ingredients altogether.
Make-Ahead Option: You can prepare the filling and dough for the samosa pinwheels in advance and store them separately in the refrigerator. When ready to serve, simply assemble, shape, and bake the pinwheels for a quick and convenient snack or appetizer.
Serve with Dips: These samosa pinwheels pair perfectly with a variety of dips and chutneys, such as tamarind chutney, mint chutney, or yogurt-based sauces. Get creative with your dipping options to enhance the flavors of this delicious snack.
FAQs about Samosa Pinwheels
Can I Freeze Samosa Pinwheels?
Yes, you can freeze unbaked samosa pinwheels for later use. Simply assemble the pinwheels and place them on a baking tray lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, place the frozen pinwheels directly in the oven and adjust the baking time as needed.
Can I Air Fry Samosa Pinwheels?
Absolutely! To air fry samosa pinwheels, preheat your air fryer to 375°F (190°C) and place the assembled pinwheels in the basket, making sure they are not overcrowded. Cook for 10-12 minutes, or until golden brown and crispy, shaking the basket halfway through to ensure even cooking.
Can I Make Mini Samosa Pinwheels?
Yes, you can make mini samosa pinwheels by rolling the dough into smaller circles and cutting them into thinner slices. Adjust the baking time accordingly to ensure they cook evenly and become crispy.
Spicy Corn Patties are an excellent starter for any occasion. In addition to corn, this recipe is made with coconut and potatoes. The bread crumbs provide a light crunch, while the peppers bring the heat.
1cup of freshly shredded coconut (or unsweetened coconut flakes)
1 medium potato, mashed (microwave for approx. 6 minutes; then mash until smooth)
8 oz box of panko bread crumbs
½cup fresh thyme (can substitute dry leaves as well)
6 cloves of garlic
3 Thai green chili peppers
2tbs corn starch
1 tsp salt
2 ½cups cooking oil
2 cups water
Instructions
In a food processor, add corn kernels, shredded coconut, green chili peppers, thyme, garlic, and salt. Mix the ingredients for 2-3 minutes or until semi-smooth texture.
In a non-stick stir-fry pan, heat 2 tbs of cooking oil over high heat. Add the above mixture and cook for 3-4 minutes. Then add the mashed potatoes (see above) and combine thoroughly.
Take off heat and cool completely. Make approx. 25 bite-sized patties out of the mixture. Set aside in a large platter.
In a small saucepan, bring 2 cups of water to boil over high heat. While this is taking place, mix corn starch with 2 tbs of water in a small glass bowl. Add this mixture to the boiling water and cook for a minute to create a starchy liquid. Let this cool completely.
On your work surface, make an assembly line as follows: platter with corn patties, starchy liquid in shallow bowl, another shallow bowl with the panko bread crumbs, and a large empty platter. Dip each patty briefly in the starchy liquid and then roll over the bread crumbs to coat the patties. Then place in a new platter. For best results, repeat the process.
Allow breaded patties to rest for 15 minutes.
In a deep fry pan, heat 2 cups of cooking oil over high heat. Fry 3 or 4 patties at a time until golden brown. Transfer to platter lined with paper towels to soak up excess oil, and then transfer to serving platter.
