Manjula's Kitchen Home

Category: Street Food Recipes

Indian Street Food Recipes to Make at Home

Indian street food is a delightful culinary adventure, filled with vibrant flavors and exciting textures. From crispy indian snacks to tangy chaats, these recipes bring the essence of Indian streets into your kitchen. Let’s explore over 50 Indian street food recipes that are easy to make at home, with a special focus on vegetarian options.

Pani Puri

Pani Puri, also known as Golgappa, is a beloved street food across India. This dish consists of crispy puris filled with spicy, tangy water, tamarind chutney, and a mixture of potatoes and chickpeas. It’s an excellent example of vegetarian Indian street food recipes that offer a burst of flavors in every bite.

Pav Bhaji

Another classic, Pav Bhaji, is a spicy mashed vegetable curry served with buttered pav (bread rolls). This dish is a staple in Indian street food recipes and can be easily made at home. The bhaji is cooked with a blend of spices, giving it a rich and flavorful profile.

Enhancing Your Street Food Menu

To create an authentic street food experience, consider adding a variety of dishes from related categories. Chaat Recipes like Bhel Puri and Sev Puri offer a delightful mix of tangy, sweet, and spicy flavors. For a sweet finish, try Indian Desserts Recipes like Jalebi or Rabri, which complement the savory snacks perfectly. Incorporating Healthy Recipes such as sprouted moong chaat or fruit chaats can provide a nutritious twist to your street food spread.

More Easy Indian Street Food Recipes

Dahi Bhalla

Dahi Bhalla is a refreshing and flavorful dish made with lentil dumplings soaked in yogurt and topped with various chutneys and spices. This dish exemplifies easy Indian street food recipes that are both delicious and light. It’s perfect for a hot summer day or as a starter for any meal.

Vada Pav

Vada Pav is often referred to as the Indian burger. It consists of a spicy potato fritter (vada) sandwiched between a bun (pav) with chutneys. This iconic street food from Mumbai is a must-try and falls under street food recipes Indian that are easy to replicate at home.

Sweet and Spicy Endings

Jalebi

Jalebi is a spiral-shaped sweet made from fermented batter, deep-fried, and soaked in sugar syrup. It’s crispy on the outside and juicy on the inside, making it a favorite in Indian street food recipes. Enjoy it warm for the best experience.

Kulfi

For a creamy, cold dessert, Kulfi is the way to go. This traditional Indian ice cream is flavored with cardamom, saffron, and pistachios, offering a rich and indulgent end to your street food meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian street food recipes? 

A: Some popular Indian street food recipes include Pani Puri, Pav Bhaji, Dahi Bhalla, Vada Pav, Jalebi, and Kulfi. These dishes are full of flavor and bring the essence of Indian streets into your home.

Q: How can I make vegetarian Indian street food recipes at home? 

A: To make vegetarian Indian street food recipes at home, use fresh vegetables, a variety of spices, and traditional cooking techniques. Dishes like Pani Puri, Pav Bhaji, and Dahi Bhalla are excellent healthy vegetarian recipes.

Q: What are some easy Indian street food recipes for beginners? 

A: Some easy Indian street food recipes for beginners include Vada Pav, Dahi Bhalla, and Jalebi. These recipes are straightforward and don’t require advanced cooking skills, making them perfect for those new to Indian street food.

Q: Can I prepare Indian street food recipes in advance? 

A: Yes, many Indian street food recipes can be prepared in advance. For example, you can make the puris for Pani Puri, the bhaji for Pav Bhaji, and the batter for Jalebi ahead of time. Store them properly and assemble when ready to serve.

Q: What are some sweet dishes that pair well with Indian street food? 

A: Some sweet dishes that pair well with Indian street food include Jalebi, Rabri, and Kulfi. These desserts provide a sweet contrast to the savory and spicy flavors of the main dishes.

Conclusion

Exploring the world of Indian street food recipes is an exciting journey filled with bold flavors and vibrant aromas. Whether you’re looking for vegetarian Indian street food recipes, specific easy Indian street food recipes, or simply want to recreate the street food magic at home, these dishes will bring joy to your table. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian street food. Happy cooking and happy eating!

By incorporating these recipes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re preparing snacks, main courses, or desserts, there’s a street food recipe Indian to suit every taste. Don’t forget to find vegetarian recipes out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Pineapple Cucumber Cooler

    Pineapple Cucumber Cooler

    Pineapple Cucumber Cooler

    Summer is here, and it's getting warm—just the right time to try making different summer drinks. The Pineapple Cucumber Cooler is a delicious and refreshing treat. I like to add a hint of lemon, ginger, and mint to most of my fruit drinks, which gives them a nice kick. It's perfect for quenching your thirst on hot summer days.
    For this drink, you can use fresh pineapple, but I used canned pineapple to make it easier. Most of the time, I have the ingredients on hand, and there’s not much prep work. I love how easy it is to combine everything in the blender.
    I definitely plan on making this refreshing Pineapple Cucumber Cooler throughout the rest of the summer.
    5 from 2 votes
    Print Recipe
    Prep Time 5 minutes
    Course Beverages
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1  20 oz can crush pineapple 
    • 1 large cucumber peeled and chopped
    • 2 tbsp lemon juice 
    • 1 tsp fresh ginger, peeled and chopped
    • A handful fresh mint leaves
    • 1 tbsp sugar
    • pinch of salt

    Instructions
     

    • Add the pineapple, cucumber, lemon juice, ginger, mint leaves, salt and sugar to a blender.
    • Pour in 1 cup of cold water. Blend until smooth.
    • Strain the mixture through a fine mesh sieve.
    • Serve over ice and garnish with additional mint leaves.
    • Enjoy your refreshing drink all summer long!

    Notes

    Tips:
    Instead of water, use coconut water or sparkling water for a different twist.
    These drinks are easy to prepare, and you can use whatever fruits you have available or your favorite fruits.
    Blend the mixture without adding water and freeze it in ice cube trays for a refreshing twist.
    Keyword Cucumber
    Tried this recipe?Let us know how it was!

    Beat the Heat with Pineapple Cucumber Cooler

    Summer is here, and with the rising temperatures, there’s nothing better than a cool and refreshing drink to quench your thirst. The Pineapple Cucumber Cooler is a perfect summer recipes, combining the sweetness of pineapple with the refreshing taste of cucumber. The addition of lemon, ginger, and mint gives it an extra zing that will leave you feeling revitalized.

    This drink is incredibly easy recipe to make and requires minimal prep time. Whether you’re hosting a summer party or just relaxing at home, this cooler is sure to be a hit.

    Why You’ll Love This Pineapple Cucumber Cooler

    • Refreshing and Hydrating: The combination of pineapple and cucumber makes this drink incredibly hydrating, perfect for hot summer days.
    • Quick and Easy: With just a few ingredients and a blender, you can whip up this cooler in minutes.
    • Healthy and Natural: Made with fresh ingredients and minimal sugar, it’s a healthier alternative to sugary sodas and store-bought drinks.
    • Versatile: You can easily customize the recipe with different fruits or by using coconut water or sparkling water for a twist.

    How to Make Pineapple Cucumber Cooler

    This Pineapple Cucumber Cooler recipe is simple and quick to prepare. Here’s how you can make it:

    Ingredients:

    • 1 20 oz can crushed pineapple
    • 1 large cucumber, peeled and chopped
    • 2 tablespoons lemon juice
    • 1 teaspoon fresh ginger, peeled and chopped
    • A handful of fresh mint leaves
    • 1 tablespoon sugar (adjust to taste)
    • Pinch of salt
    • 1 cup cold water

    Instructions:

    1. Blend the Ingredients: In a blender, combine the crushed pineapple, chopped cucumber, lemon juice, ginger, mint leaves, sugar, and salt. Add 1 cup of cold water.
    2. Strain the Mixture: Blend the mixture until smooth, then strain it through a fine mesh sieve to remove any pulp.
    3. Serve and Garnish: Pour the cooler over ice and garnish with additional mint leaves for an extra touch of freshness.
    4. Enjoy: Sip and enjoy your refreshing drink all summer long!

    Tips for the Perfect Cooler

    • Switch Up the Base: For a different twist, try using coconut water or sparkling water instead of regular water. This adds a new layer of flavor and hydration.
    • Make It Ahead: Blend the mixture without adding water and freeze it in ice cube trays. When you’re ready for a drink, just blend the cubes with some water for an instant cooler.
    • Customize with Fruits: Feel free to experiment with other fruits you have on hand. Watermelon, berries, or even mango can be great additions.

    Other Variants of Summer Beverages:

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious recipes that you might enjoy.

    1. Fruit Smoothie: This Fruit smoothie is a delicious and healthy drink, and also quick and easy to make. This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
    2. Badam Milk: Almond saffron milk is a festive drink; this can be served hot or cold. Milk with a blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.
    3. Cold Coffee: To help beat the heat on a hot summer day, there’s nothing like a tall glass of cold coffee.
    4. Mango Lassi: Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt.

    FAQs

    How to Make Pineapple Cucumber Cooler?

    To make Pineapple Cucumber Cooler, blend together pineapple, cucumber, lemon juice, ginger, mint leaves, sugar, and salt with cold water. Strain the mixture and serve over ice.

    Can I Use Fresh Pineapple Instead of Canned?

    Yes, you can use fresh pineapple if you prefer. Just make sure to peel and core it before blending.

    Is Pineapple Cucumber Cooler Healthy?

    Yes, this cooler is a healthy and refreshing drink made with natural ingredients. It’s hydrating, low in sugar, and full of vitamins and antioxidants from the pineapple, cucumber, and mint.

    Can I Make This Cooler Ahead of Time?

    You can prepare the cooler ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before serving.

    What Other Ingredients Can I Add to This Cooler?

    Feel free to customize your cooler with other fruits like watermelon, berries, or mango. You can also add a splash of coconut water or sparkling water for extra flavor.

  • Chole Chaat

    Chole Chaat

    A bowl of Chola Chaat with chickpeas, vegetables, and spices

    Chola chaat

    Chola Chaat, a popular street food, makes for a spicy and tasty afternoon snack. It can be served in various ways. This time, I decided to serve Chola Chaat with toasted bread and crisp potato wedges, adding an unexpected flavor to the chaat.
    I enjoy serving snacks and desserts to leave a good impression on my friends and family, relishing the opportunity to add little twists to my dishes.
    While these touches work well with small get-togethers, they also convey the impression that I have put in extra effort. This is an easy recipe, providing you with the chance to try your ideas and creativity. Additionally, the recipe is vegan and gluten-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course street food
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 cup chickpeas (Garbanzo beans, Kabuli chana), soaked and cooked
    • 2 tbsp oil
    • 1/4 cup gram flour (besan)
    • 1 tbsp finely grated ginger
    • 1 seeded minced green chilli (adjust to taste)
    • 1 1/2 tsp salt (adjust to taste)
    • 1 tsp black salt (kala namak)
    • 1/2 tsp black pepper
    • 1 tsp roasted cumin powder
    • 1 tsp mango powder
    • 1 tsp garam masala
    • 2 tsp lemon juice
    • 1/4 cup tamarind chutney

    Serving Suggestions:

    • Toasted bread slices or French bread
    • Crisp potato wedges
    • Ginger relish
    • Thinly sliced green chilies
    • Sliced tomatoes
    • Lemon slices
    • Extra tamarind chutney

    Instructions
     

    Method:

    • Wash and soak chickpeas for at least 8 hours. Drain and rinse.
    • Cook chickpeas in an Instant Pot with 2 cups of water for 25 minutes.
    • In a saucepan, heat oil and add gram flour. Stir-fry until golden brown.
    • Add grated ginger, minced green chili, and cooked chickpeas to the gram flour.
    • Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.
    • Mash chickpeas lightly and cook on low heat for 10-15 minutes.
    • Turn off heat and add garam masala and lemon juice. Let sit for at least 30 minutes.
    • Before serving, drizzle with tamarind chutney.

    Notes

    Tips:
    • Use canned chickpeas for a quicker recipe.
    • Keep boiled chickpeas in the refrigerator for versatility.
    • Cook chickpeas in a pressure cooker for faster results.
    Tried this recipe?Let us know how it was!

    Spicy Chickpea Snack: Chola Chaat Recipe 

    Chola Chaat, a beloved street food, is a spicy and flavorful chickpea snack enjoyed by many. This healthy chaat recipe is not only delicious but also vegan and gluten-free, making it suitable for a wide range of dietary preferences. With its combination of aromatic spices, tangy tamarind chutney, and crisp potato wedges, Chola Chaat is sure to tantalize your taste buds and leave you craving for more. 

    Exploring the Spicy Chickpea Snack: Chola Chaat Recipe 

    Chola Chaat, a cherished street food delicacy, entices taste buds with its spicy and vibrant flavors. This delightful snack, enjoyed by many, combines the wholesomeness of chickpeas with an array of aromatic spices, tangy tamarind chutney, and crisp potato wedges.

    Chola Chaat is a treat for the senses, it’s also a healthy option, being both vegan and gluten-free. In this recipe, we’ll delve into the process of crafting this beloved snack at home, exploring its benefits, variations, and answering common questions.

    Benefits of Chola Chaat: 

    High in Protein: 

    Chickpeas or Punjabi Chole the star ingredient of Chola Chaat, are renowned for their high protein content. This plant-based protein is essential for muscle repair, growth, and overall health, making Chola Chaat not just delicious but also nutritious. 

    Rich in Fiber

    Chickpeas are also abundant in dietary fiber, aiding digestion, promoting satiety, and fostering a healthy gut microbiome. The inclusion of fiber-rich ingredients enhances the nutritional value of Chola Chaat, making it a wholesome snack option.

    Vegan and Gluten-Free

    With its plant-based ingredients and absence of gluten-containing components, Chola Chaat caters to individuals with diverse dietary preferences and restrictions. Whether you follow a vegan lifestyle or adhere to a gluten-free diet, this recipe offers a flavorful and satisfying snack solution.

    Loaded with Vitamins and Minerals

    The spices utilized in Chola Chaat, including ginger, green chili, and lemon juice, contribute essential vitamins and minerals that bolster immune function and overall well-being. By incorporating these flavorful seasonings, Chola Chaat not only tantalizes the taste buds but also nourishes the body. Its a  great alternative to Crispy Aloo Tikki (Potato Patty). 

    Low in Calories

    Despite its rich flavor profile, Chola Chaat remains relatively low in calories, making it an ideal guilt-free indulgence. Whether enjoyed as a midday snack or an evening treat, Chola Chaat satisfies cravings without compromising on nutritional value.

    Variations to Enhance Chola Chaat

    Chaat Masala: For an authentic touch, sprinkle chaat masala over the Chola Chaat, imparting an additional burst of flavor and elevating its culinary appeal. This simple addition enhances the authenticity of the dish, delighting the palate with its complex blend of spices.

    Healthy Chaat Recipe

    Transform Chola Chaat into an even healthier option by incorporating additional vegetables such as bell peppers, or shredded carrots. These nutrient-rich additions not only enhance the visual appeal of the dish but also contribute to its overall nutritional value.

    Chickpea Chaat with Yogurt

    For a creamy twist, serve the spicy chickpea snack with a dollop of yogurt or vegan yogurt. The creamy texture of the yogurt complements the bold flavors of the chaat, offering a delightful contrast and adding a touch of tanginess to each bite.

    Frequently Asked Questions (FAQs) About Chola Chaat

    Q: Can I use canned chickpeas instead of dried ones?

    A: Yes, canned chickpeas can be substituted for dried ones, offering a quicker and more convenient preparation method. Simply rinse and drain the canned chickpeas before incorporating them into the recipe to ensure optimal flavor and texture.

    Q: Can I adjust the spice level of the chaat to my preference?

    A: Absolutely! Feel free to customize the spice level of the chaat according to your taste preferences. Adjust the amount of green chili or omit it altogether for a milder flavor. Similarly, you can increase or decrease the quantity of black pepper and other spices to suit your palate.

    Q: Can I make the tamarind chutney at home?

    A: Yes, homemade tamarind chutney can be prepared using tamarind pulp, sugar, salt, and spices such as cumin powder and chili powder. Numerous recipes are available online for crafting homemade tamarind chutney, allowing you to tailor the flavour profile to your liking.

    Chola Chaat stands as a testament to the vibrant flavors and culinary creativity of street food culture such as Chaat Bites. By recreating this beloved snack at home, you can enjoy its spicy chickpeas, tangy tamarind chutney, and crispy potato wedges with friends and family.

  • Moong Dal Vada

    Moong Dal Vada

    Moong Dal Vada

    Moong Dal Vadas – Freiiers – Bhajias

    Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious appetizer and a snack which is crispy outside and soft inside. Moong dal vada is a popular tasty treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 peaple

    Ingredients
      

    • 1 cup split wash moong dal
    • 1 cup potatoes boiled peeled and shredded
    • 2 tbsps cilantro finely chopped hara dhania
    • 1 tbsp green chili minced
    • 1 tbsp ginger finely shredded
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/8 tsp baking soda
    • 1 tsp salt

    Also need oil to fry

    Instructions
     

    • Wash and soak dal in about 3 cups of water for four hours or longer. Grind dal coarsely using very little water.
    • Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside.

    Notes

    Serve Moong Dal Pakoras Mint Chutney, or
    . 
    Keyword Crispy Bhajia, Favorite Snack, Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    Moong Dal Vada A Crispy Delight

    Moong Dal Vada, a beloved Indian snack, is a crispy and flavorful fritter that is enjoyed by people across India, particularly during the monsoon season. This delightful snack, made from split green gram (moong dal), is known for its light and crunchy texture. 

    Perfectly spiced and golden brown, Moong Dal Vada is a treat that pairs wonderfully with a cup of hot tea. Whether you’re looking for a savory appetizer for a gathering or a simple snack to enjoy on a rainy day, this moong dal vada recipe is sure to become a favorite.

    Cultural and Traditional Importance 

    Moong Dal Vada holds a special place in Indian cuisine, especially in regions like Gujarat and Rajasthan, where it is a popular street food and home-cooked snack. This dish is often prepared during festivals, family get-togethers, or even as a quick evening snack. The crispy exterior and the soft, fluffy interior make it a crowd-pleaser, especially when served with tangy chutneys or yogurt dips.

    In Indian households, Moong Dal Vada is more than just a snack; it’s a symbol of warmth and hospitality. Offering these vadas to guests, especially during the festive season, is a tradition that has been passed down through generations. The simplicity of the ingredients combined with the robust flavors of Indian spices makes this dish a timeless classic.

    Health Benefits and Dietary Considerations 

    Moong Dal Vada is not just delicious but also packed with nutritional benefits. Moong dal is known for being a good source of protein, fiber, and essential vitamins. This makes the vada not only tasty but also a healthier alternative to other fried snacks. Since this recipe does not include onion or garlic, it is suitable for those following a Jain diet or those who prefer to avoid these ingredients for personal or religious reasons.

    The use of moong dal also makes these vadas easier to digest compared to other lentils, making them a great option for those with sensitive stomachs. Moreover, Moong Dal Vada is naturally gluten-free, making it an excellent choice for people with gluten sensitivities.

    Recipe Variations 

    While the traditional moong dal vada recipe is delightful on its own, there are several variations that you can explore to suit your taste preferences:

    Paneer Pakora: Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.

    Palak Pakora: This version adds spinach to the batter, giving the pakoras a vibrant green color and an additional nutritional boost.

    Aloo Pakora: Made with thin slices of potatoes, these pakoras are crispy on the outside and soft on the inside, making them a favorite among potato lovers.

    Mixed Vegetable Pakora: A more colorful and varied version, this pakora includes a mix of different vegetables, offering a delightful medley of flavors in each bite.

    Serving Suggestions 

    Moong Dal Vada is best enjoyed fresh and hot, right out of the frying pan. It can be served as an appetizer or snack, accompanied by a variety of chutneys such as Mint Chutney or Tamarind Chutney. For a more complete experience, pair the vadas with a cup of hot masala chai. These vadas are also perfect for serving at parties or gatherings, as they are easy to make in large batches and are sure to impress your guests.

    For a more filling meal, you can serve Moong Dal Vada alongside a light salad or with Curd Rice, providing a refreshing contrast to the spicy and crunchy vadas. Another great option is to serve them with a bowl of warm soup, making for a comforting and satisfying meal.

    Conclusion 

    Moong Dal Vada is a quintessential Indian snack that brings together the best of flavors and textures. Its crispy exterior and soft interior make it a delightful treat that is hard to resist. Whether you’re enjoying it on a rainy day, serving it to guests, or simply indulging in a snack craving, this easy pakora recipe will never disappoint. The versatility of the moong dal vada recipe also means that you can easily adapt it to your taste preferences, ensuring that it remains a favorite in your kitchen.

    Frequently Asked Questions (FAQs)

    How to make moong dal vada?

    Moong Dal Vada is made by grinding soaked moong dal into a batter, which is then spiced and fried until golden and crispy. It’s a simple and straightforward recipe that delivers delicious results every time.

    What are the variations of pakoras I can try?

    You can try variations such as Chana Dal Pakora, Palak Pakora, Aloo Pakora, and Mixed Vegetable Pakora.

    Is Moong Dal Vada gluten-free?

    Yes, Moong Dal Vada is naturally gluten-free, making it an excellent snack option for those with gluten sensitivities.

    What is the best way to serve Moong Dal Vada?

    Serve Moong Dal Vada hot with chutneys like Mint Chutney or Tamarind Chutney, and enjoy with a cup of hot tea for a perfect snack.

    Can I store leftover Moong Dal Vada?

    While Moong Dal Vada is best enjoyed fresh, you can store leftovers in an airtight container for up to a day. Reheat in an oven to regain some of the crispiness before serving.

  • Sweet And Sour Tofu

    Sweet And Sour Tofu

    Sweet And Sour Tofu

    Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone's taste palette.
    5 from 1 vote
    Print Recipe
    Course vegan
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
    • 1 tbsp roasted cumin seeds powder (jeera)
    • 1 tbsp salt
    • ¼ tbsp turmeric (haldi)
    • ¼ tbsp black pepper
    • ¼ tbsp red chili powder
    • 1 tbsp finely shredded ginger
    • ¼ cup brown sugar

    Instructions
     

    • Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
    • Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
    • Squeeze the Tofu gently keeping between your both palm.
    • Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
    • Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
    • Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
    • In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
    • Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
    • Sweet and Sour Tofu tastes great served over plain rice.
    Tried this recipe?Let us know how it was!
  • Falafel Sandwich

    Falafel Sandwich

    Falafel

    Falafel Sandwich

    Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup dried chick peas (garbanzo, kabli chana)
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili
    • 1/4 inch piece of ginger
    • 1 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seeds
    • 1 tbsp red chili flakes
    • 1/4 cup all purpose flour (plain flour, maida)
    • Also need oil to fry
    • 1/4 cup sesame seeds
    • 1 1/4 tbsp salt adjust to taste
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tbsp cumin seeds
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili adjust to taste
    • 1/4 cup water use as needed
    • 2 cup of thinly sliced lettuce
    • 2 medium size chopped tomatoes
    • 1/2 cup chopped cucumber
    • 4 pocket pita bread

    Instructions
     

    • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
    • mix all the ingredients and blend to make a pourable paste use water as needed
    • Keep it aside.
    • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
    • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
    • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
    • Divide the mixture in 24 equal parts or make them as desired size patties.
    • Heat oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
    • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
    • Keep the patties aside.

    Notes

    Serving suggestion
    1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
    2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
    3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
    4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
    5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
     
    Variation
    Serve the falafel over green salad use the tahini sauce as a dressing.
    Keyword sandwiches
    Tried this recipe?Let us know how it was!
  • Chole Tikki

    Chole Tikki

    Chola Tikki

    Chola Tikki, Chickpeas Crispy Patties

    Chola Tikki (chickpeas patties) is a spicy and yummy indian snack. Tikki is a nice chat recipes. Just the smell of Tikki can make you hungry.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup chickpeas boiled garbanzo kable chana
    • 3 medium potatoes
    • 1 tbsp ginger shredded
    • 1 tbsp cilantro chopped
    • 2 green chilies chopped, adjust to taste
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1 tsp lemon juice
    • oil to shallow fry

    For Serving

    Instructions
     

    • Boil potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off and mash the potatoes.
    • Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas. Mash the chickpeas coarsely.
    • Mix all the ingredients together; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal portions. Make them into the shape of patties keeping them about a half inch thick.
    • Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
    • Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
    • You may have to adjust the heat while cooking as needed.

    Notes

    Serving suggestions:
    Serve Tikki hot. Drizzle some
    , tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
    Tips
    Substitute the boiled chickpeas with can chickpeas.
    Also if mixture is too moist Tikki will break.
    Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .
    Tried this recipe?Let us know how it was!

    Savor the Flavor of Chola Tikki

    Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.

    The Essence of Chola Tikki

    The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.

    Origin and Popularity

    Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).

    Why You’ll Love This Recipe

    • Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
    • Nutritious: Packed with protein and fiber from chickpeas.
    • Easy to Make: Simple ingredients and easy preparation.
    • Versatile: Can be served as a snack, appetizer, or part of a larger meal.

    Other Variations of Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

    1. Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe: 
    2. Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe: 
    3. Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe: 
    4. Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe: 
    5. Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.

    Serving Suggestions

    Chola tikki can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
    • With Salad: Pair with a fresh salad for a healthy meal.

    Tips and Tricks

    To perfect your chola tikki recipe, consider these helpful tips:

    • Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
    • Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
    • Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
    • Season Well: Adjust the spices to your taste preference for the best flavor.

    FAQs

    Can I Bake the Tikkis Instead of Frying? 

    Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Does Chola Tikki Last? 

    Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

    Is Chola Tikki Gluten-Free? 

    To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.

    Can I Add Vegetables to the Mixture? 

    Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.

    What Can I Serve with Chola Tikki? 

    Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.

  • Khasta Kachori

    Khasta Kachori

    Khasta Kachori

    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. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
    4.16 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Appetizer
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all purpose flour maida, plain flour
    • ¼ tsp salt
    • 2 Tbsp oil canola, or vegetable
    • ¼ cup cold water more or less as needed

    Filling

    • ¼ cup washed moong dal, yellow
    • 1 tsp fennel seeds coarsely ground saunf
    • 1 tsp red chilly flakes
    • ¼ tsp ginger powder saunth
    • ½ tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt
    • 2 Tbsp water

    Instructions
     

    Making Dough

    • Mix the flour, salt and 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.

    Filling

    • Grind the moong dal dry, almost to a powder.
    • Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

    Making Kachories

    • 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 then edges. Mold the dough into a cup and place 1 teaspoon 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. Using the base of your palm, slowly flatten them into 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. 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

    Additional Tips
    Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
    Variation
    Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
    Serving suggestions:
    Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
    Tried this recipe?Let us know how it was!

    Khasta Kachori Recipe: How to make Khasta Kachori

    Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.

    Khasta Kachori Recipe: 

    Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

    Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

    Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

    Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.

    Variations of Kachori:

    1. 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.
    2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
    4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.

    Tips for Making Perfect Khasta Kachori

    Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

    Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

    Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

    Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.

    FAQs about Khasta Kachori:

    Can I make Khasta Kachori ahead of time? 

    While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.

    Can I bake Khasta Kachori instead of frying? 

    While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.

    What are the best accompaniments for Khasta Kachori? 

    Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.

    Is Khasta Kachori suitable for vegetarians? 

    Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

    Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

  • Banaras Tamatar Ki Chaat

    Banaras Tamatar Ki Chaat

    A bowl of Banaras Tamatar Ki Chaat garnished with fresh coriander and sev

    Banaras Tamatar ki Chaat

    Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
    Iwatani 35FW butane stove, Medium, Metallic
    Anchor Hocking Glass Mixing Bowls
    Rani Garam Masala Indian 11-Spice Blend

    Ingredients
      

    • 3 cup tomatoes chopped into small pieces
    • 1 cup potatoes boiled and roughly mashed
    • 3 Tbsp oil
    • 2 Tbsp cashew crushed
    • 1 Tbsp ginger chopped adrak
    • 1 Tbsp green chili finely chopped
    • ¼ tsp black pepper powder kaali mirch
    • ½ tsp red chili powder
    • ½ tsp roasted cumin seeds powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 tsp garam masala
    • 1 Tbsp sugar
    • ¼ cup cilantro chopped
    • 1 tsp lemon juice

    Spicy Sugar syrup

    • ½ cup water
    • ¼ cup sugar
    • ¼ tsp roasted cumin powder
    • ¼ tsp chili powder
    • ¼ tsp salt
    • ¼ tsp black salt

    For Garnishing

    • ¼ cup boondi

    Instructions
     

    Spicy Syrup

    • In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)

    For making tamatar ki chaat

    • In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
    • Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
    • Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
    • Add cilantro garam masala, lemon juice and sugar. mix well.
    • Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
    • For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

    Notes

    • Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
    • Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.
    If you enjoy spicy snacks, you should also try sweet potato chaat,
    Tried this recipe?Let us know how it was!

     

    How to make Banarasi Tamatar Chaat Recipe – Manjula’s Kitchen


    Banarasi Tamatar Chaat is a flavorful and spicy vegan tomato-based chaat (savory snack) that originates from Banaras or Varanasi, a city in the northern part of India. It is a popular gluten free street food known for its distinctive taste and the unique combination of sweet, tangy, and spicy flavors. To prepare Banarasi Tamatar Chaat, follow this tamatar chaat recipe:

    Spicy Syrup:

    To create the syrup for our dish, start by gathering your ingredients. In a saucepan, combine water, sugar, salt, black salt, chili powder, lemon juice, and cumin powder. These elements will come together to form a flavorful and balanced syrup. Once all the ingredients are in the saucepan, place it over medium heat. The goal here is to allow the mixture to cook and meld, developing a harmonious blend of sweet, salty, spicy, and tangy flavors. Cooking it over medium heat ensures a gradual and even infusion of these elements. 

    As the saucepan warms up, keep a close eye on the mixture. Stir occasionally to help the sugar dissolve and to ensure that all the ingredients are well incorporated. The heat will play a crucial role in transforming these individual components into a cohesive syrup that will elevate the overall taste of our dish. Stir the ingredients well to ensure they are thoroughly mixed. Allow the mixture to come to a boil and then let it simmer for about 5 minutes. Keep a close eye on it to make sure the syrup reaches a sticky consistency. 

    Once the syrup achieves the desired stickiness, remove the saucepan from the heat. This syrup will be set aside and used later for garnishing. It adds a flavorful touch to our dish. Now that the syrup is ready, you can move on to the next steps of your recipe.

    Tamatar Ki Chaat:

    Let’s explore further as we create the delectable Banaras Tamatar Chaat, a delightful dish featuring the vibrant combination of tomatoes and aromatic spices. Follow these detailed steps to bring this tantalizing Tamatar ki Chaat to life.

    1. Heating the Oil:

    Begin by heating oil in a frying pan over low to medium heat. Allow it to warm up, setting the stage for the rich flavors to unfold.

    2. Adding Aromatic Ingredients:

    Once the oil reaches the right temperature, introduce cashew powder, ginger, green chili, and red chili powder. Stir-fry this aromatic mix for about 30 seconds, letting the spices infuse the oil with their essence.

    3. Incorporating Tomatoes and Spices:

    Add tomatoes to the pan, along with salt, black salt, black pepper, and cumin powder. Stir this flavorful combination for a duration of 2 minutes, allowing the spices to mingle with the tomatoes.

    4. Introducing Water and Simmering:

    Pour in half a cup of water to the pan. Bring it to a gentle boil and let it simmer over medium heat for 3 minutes or until the tomatoes slightly soften. This simmering process enhances the infusion of flavors.

    5. Adding Potatoes:

    Gently fold in the potatoes, ensuring they are coated with the aromatic tomato-spice mixture. Cover the pan and let it cook for approximately 3 minutes. Aim for the tomatoes to be soft but not mushy, and observe the oil starting to separate, a sign of the dish’s richness.

    6. Preserving Texture:

    As you stir, be mindful not to mash the tomatoes and potatoes completely. Preserving their texture is key to the appeal of Banarasi Tamatar Chaat.

    7. Final Touch:

    Elevate the flavors with a final touch. Add cilantro for freshness, garam masala for warmth, lemon juice for a zesty kick, and a hint of sugar to balance the savory notes. Mix everything thoroughly, allowing the ingredients to harmonize.

    8. Adjusting Sweetness and Tanginess:

    Before presenting your Banarasi Tamatar ki Chaat, take a moment to taste and adjust. Fine-tune the sweetness, tanginess, and salt levels to achieve a well-balanced and harmonious flavor profile.

    The Banaras Tamatar Chaat recipe is a symphony of textures and flavors. The careful combination of spices, the gentle simmering, and the final touch of freshness and warmth create a dish that captures the essence of Banaras (Varanasi), known for its rich culinary heritage. As you savor each bite of this Tamatar Chaat, you’ll experience the unique and delightful taste that defines this iconic recipe. Enjoy the journey of creating and relishing the Banarasi Tamatar ki Chaat in your own kitchen!

    If you enjoy spicy snacks, you should also try Sweet potato chaat, Khasta Kachori Besan, Crispy Vegetable Pakoras, Dahi Puri Chaat & Bread Dahi Vada

  • Kamal Kakdi Ki Chaat

    Kamal Kakdi Ki Chaat

    A plate of Kamal Kakdi Ki Chaat

    Kamal Kakdi Ki Chaat

    Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy!
    This recipe will serve 6.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Chaat
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2 cup sliced lotus stem I am using frozen, Kamal Kakdi
    • 1 Tbsp oil
    • 1 Tbsp ginger thinly sliced, adrak
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • ¼ tsp black pepper kali mirch
    • 1 tsp green chili finely chopped, Hari mirch
    • ½ tsp lemon juice

    Also Need for Serving

    • ½ cup whipped yogurt for serving
    • 2 Tbsp tamarind chutney please add the link check the recipe

    Instructions
     

    • pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes.
    • Drain the water and pat dry.
    • In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat.
    • Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper.
    • Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served.
    • Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger.

    Notes

    Serving suggestions: You can also serve this kamal kakdi as is as a masla kamal kakdi, sprinkle little chaat masala.
    You will also enjoy the recipes for, Bread Pudding With Chocolate Sauce, Sabudana (Tapioca) Bhel, Dahi Puri Chaat
    Tried this recipe?Let us know how it was!
  • Punjabi Samosa

    Punjabi Samosa

    Golden Brown Samosas with Green Chutney

    Punjabi Samosa

    Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Crust

    • 1 cup all-purpose flour plain flour, maida
    • 1 Tbsp fine sooji samolina
    • ½ tsp salt
    • 1 ½ Tbsp oil
    • 2 drops of lemon juice
    • ¼ cup water Adjust as needed

    For the Filling

    • 3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups
    • ½ cup green peas I am using frozen peas
    • 1 ½ Tbsp oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp green chilies chopped
    • 2 Tbsp cilantro chopped, hara dhania
    • ¼ tsp red chili powder
    • ½ tsp garam masala
    • 1 tsp mango powder amchoor
    • 1 tsp salt

    Instructions
     

    Making the Dough

    • Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

    Making the Filling

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
    • Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa

    • Take 2 Tbsps of water and keep aside.
    • Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
    • Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on low 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. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

    Notes

    Tips
    • Do not over boil the potatoes.
    • Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
    • Drain immediately and keep aside until cool off.
    • If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori
    Suggestions
    • Samosa can be prepared ahead of time and can be freeze for a month.
    • Before freezing, fry them enough until samosa changes the color to light gold brown.
    • After samosas are on room temperature bag them in zip lock bags and freeze them.
    • To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.
    Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt
    Tried this recipe?Let us know how it was!
  • Mojito Mocktail

    Mojito Mocktail

    Refreshing Mojito Mocktail served in tall glasses with cucumber slices, lemon, and mint leaves.

    Mojito Mocktail, Non-Alcoholic

    Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super easy, simple and is a delicious combination of flavors.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 1 cup cucumber peeled deseeded and cubed
    • 2 Tbsp mint leaves chopped, just the leaves
    • 4 Tbsp simple syrup
    • 4 Tbsp lime juice
    • 1/2 tsp ginger paste

    For Garnishing

    • cucumber slices
    • lime wedges
    • mint leaves for garnish

    Also need

    • ice cubes
    • soda water

    Instructions
     

    • Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated.
    • Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste.
    • Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice.
    Tried this recipe?Let us know how it was!

    Mojito Mocktail: How to make Mojito Mocktail without Alcohol

    Mojito Mocktail is a non-alcoholic beverage of classic Mojito cocktail, featuring a refreshing blend of lime, mint, sugar, and soda water. Bursting with citrus and herbal flavors, this mocktail is the perfect thirst-quencher for any occasion, whether hosting a summer party or just casually craving to get some sweet cold drinks to beat the heat.

    Why Drink Mojito Mocktail at the first place at all:

    1. Its Refreshing and Hydrating: The Mojito Mocktail is incredibly refreshing and hydrating, thanks to its combination of lime juice, mint, and soda water. It’s the perfect drink for staying cool and hydrated on hot summer days or after a workout.
    2. Citrusy Boost of Vitamin C: The lime juice in the Mojito Mocktail provides a tangy burst of flavor and a boost of vitamin C. Vitamin C is essential for immune function, skin health, and wound healing, making this mocktail nutritious.
    3. Herbal Infusion: Fresh mint leaves add a burst of herbal freshness to the Mojito Mocktail, providing a cooling sensation and a pleasant aroma. Mint is also known for its digestive properties, making this mocktail a soothing option for after meals.
    4. Versatile and Adaptable: The Mojito Mocktail is incredibly versatile and can be customised according to personal taste preferences. You can adjust the sweetness, tartness, and mintiness to suit your palate, making it a crowd-pleaser for guests of all ages.

    Variations of Summer Beverages:

    1. Aam ka Panna: Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices.
    2. Fruit Smoothie: This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste.
    3. Kale and Spinach Smoothie: Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink. 
    4. Mango Smoothie: This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl.

    Tips for Making Perfect Mojito Mocktail:

    1. Use Fresh Ingredients: For the best flavor, use fresh lime juice, mint leaves, and high-quality soda water in your Mojito Mocktail. 
    2. Muddle Gently: When mixing the mint leaves and lime wedges, be sure to do so gently to release their flavors without crushing them into a pulp. Muddling too vigorously can result in bitter flavors from the mint stems and pith of the lime.
    3. Adjust Sweetness to Taste: Taste the mocktail as you go and adjust the sweetness to your liking. You can more or less use simple syrup or sugar depending on how sweet you prefer your mocktail.
    4. Serve Chilled: Serve the Mojito Mocktail over ice in a chilled glass for maximum refreshment. Garnish with a sprig of fresh mint and a slice of lime for a beautiful presentation.

    FAQs about Mojito Mocktail:

    Can I make Mojito Mocktail in advance? 

    While it’s best to prepare Mojito Mocktail fresh to enjoy its vibrant flavors, you can pre-mix the lime juice, mint leaves, and simple syrup in advance and store them in the refrigerator until ready to serve. Add soda water and ice just before serving.

    Can I make Mojito Mocktail without sugar? 

    Yes, you can make Mojito Mocktail without sugar by using a sugar-free sweetener such as stevia or monk fruit sweetener. Adjust the sweetness to your taste preference, keeping in mind that the sugar helps balance the tartness of the lime juice.

    Can I make Mojito Mocktail with other herbs?

     While mint is the traditional herb used in Mojito Mocktail, you can experiment with other herbs such as basil, cilantro, or thyme for a unique twist. Be mindful of the flavor profile of the herbs and adjust the quantities accordingly.

    Whether enjoyed as a refreshing summer cooler or a festive party drink, its citrusy and herbal flavors are sure to delight your taste buds. With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Mojito Mocktails at home and impress your family and friends with your mixology skills.

    Stay tuned for more culinary delights at Manjula’s Kitchen!

  • Khasta Mathri

    Khasta Mathri

    Khasta Mathri

    Khasta Mathri – Indian Savory Crackers

    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.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 1 cup all-purpose flour maida or plain flour
    • 2 Tbsp sooji semolina flour
    • 1/2 tsp salt
    • 1/4 tsp black pepper crushed
    • 1/4 tsp cumin seeds jeera
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 cup chilled water
    • 2 drops lemon juice
    • oil to fry

    Instructions
     

    • 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

    Suggestions
    Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo
    Khasta Mathris can be stored for a couple of months in airtight containers.
    If the mathris are cooked on high heat, they will be soft.
    Keyword Mathri, Salted Crackers, Tea Time Snack
    Tried this recipe?Let us know how it was!

    Khasta Mathri Recipe: How to make Khasta Mathri

    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 its 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.

  • Aam ka Panna

    Aam ka Panna

    Raw Green Mango Drink

    Aam Ka Panna (Raw Green Mango Drink)

    Aam ka Panna (Raw Green Mango Drink) is a refreshing healthy mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect.
    3 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 2 cup raw cooking mango peeled and cubed,
    • 3/4 cup sugar adjust as needed
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1 tsp dry roasted cumin seed powder
    • 1/4 tsp black pepper
    • 1/4 cup mint leaves

    For Serving

    • Few fresh mint leaves for garnishing
    • 2 cup crushed ice

    Instructions
     

    • Peel the mango, slice it into large pieces and remove the seed.
    • Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes.
    • After the mango cools off, blend the mango with all the ingredients except use ½ cup of sugar we will add the sugar as needed.
    • Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice. 
    • Serve over ice and use fresh mint leaves as a garnish.
    Keyword Aamras, Amchora, Kairi Panna, Raw Mango Drink, Raw Mango Juice, Refreshing, Summer Drink
    Tried this recipe?Let us know how it was!

    Raw Mango Drink | Aam Panna Recipe

    Instructions:

    As the summer sun intensifies, the quest to satisfy our thirst for beverages that beats the heat becomes paramount, prompting us to seek refuge from its relentless heat. An array of choices presents itself, from invigorating mojito mocktails and Jal Jeera to the soothing allure of salted lassi. Amidst these options, a particular favorite emerges – the cherished Aam ka Panna or raw mango juice. 

    Discover a recipe to satisfy your summer cravings with this delightful blend. Enjoying the delicious combination of sweet and tangy raw mangoes in the hot summer days is a beloved tradition for numerous individuals. An excellent method to relish the tropical fruit’s essence is by making a revitalizing green mango juice, commonly referred to as raw mango drink.

    Follow this detailed tutorial to assist you in making this invigorating drink that harmoniously combines the sharpness of raw mangoes, the sweetness of sugar, and the crispness of mint leaves.

    Step 1: Preparing the Raw Mango 

    To embark on this gastronomic journey, opt for ripe but still firm raw mangoes. The objective is to peel the mango, cut it into sizable chunks, and gently extract the seed. The mango’s lively green color guarantees a delightful explosion of taste, rendering it perfect for our green mango juice recipe. The mango pieces should be sufficiently substantial to ensure a strong mango essence with each sip.

    Step 2: Cooking the Mango Slices

    In the subsequent phase, the raw mango’s delightful flavor is obtained by simmering the slices in about 2 cups of water. This step typically lasts for approximately 10 minutes, during which the mango slices undergo a remarkable transformation from their initial firmness to a tender and succulent state. As the water gently simmers and the mango slices gradually soften, the kitchen becomes infused with an enticing fragrance that promises a refreshing experience.

    Step 3: Blending the Mango

    After the mango slices have reached a suitable temperature, proceed to transfer them into a blender. Combine a thoughtfully selected array of ingredients, reserving half of the sugar for later use – we will incorporate it gradually to attain the ideal harmony of flavors. Through the blending procedure, the mango slices will be converted into a rich puree enriched with the flavors of the additional ingredients, establishing the foundation of our fresh mango juice.

    Step 4: Adjusting the Consistency and Flavor

    As the mixture reaches its final stage, add approximately 2 cups of water. This step serves a twofold purpose: it helps achieve a texture similar to that of orange juice, ensuring the right consistency for the raw mango juice, while also balancing the flavors to perfection. Now, it is time to embark on a delightful taste-testing adventure. Take a sip of the raw mango juice, evaluate its saltiness and sweetness, and make any necessary adjustments. The objective is to create a harmonious fusion of flavors that captures the essence of summer in every delightful mouthful.

    Step 5: Presentation and Garnish

    With the green mango juice now attaining its peak deliciousness, it’s time to elevate the experience further. Serve the concoction over ice, transforming it into a chilled elixir that promises to quench the most formidable thirst. Consider garnishing your raw mango drink with fresh mint leaves to add a touch of sophistication and visual appeal. The vibrant greenery enhances the aesthetic and contributes a subtle herbal note, complementing the overall flavor profile.

    Crafting the perfect raw mango juice recipe, or raw mango drink, is an artful journey that intertwines the raw vitality of mangoes with the subtle nuances of complementary ingredients. This recipe encapsulates the essence of summer in a glass – a symphony of flavors that dance on the palate, providing a momentary escape to tropical bliss. So, peel, boil, blend, and savor the magic of green mango juice, a testament to the beauty of seasonal indulgence.

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee 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.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti 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. 

  • Bhakarwadi

    Bhakarwadi

    Bhakarwadi

    Bhakarwadi

    Bhakarwadi is a delicious sweet and spicy vegan snack. Bhakarwadi is a popular snack from Gujrat and Maharashtra. Bhararwadi is a tasty snack.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup besan Bengal gram flour
    • ¼ cup all-purpose flour maida
    • ¼ tsp salt
    • ¼ tsp turmeric haldi
    • 1/8 tsp asafetida hing
    • 3 Tbsp oil canola or vegetable oil
    • ¼ cup water

    Spice Mix

    • 4 Tbsp coconut powder
    • 2 Tbsp sesame seeds
    • 3 tsp fennel seeds saunf
    • 2 tsp coriander seeds or powder dhania
    • 1 tsp cumin seeds jeera
    • 1 tsp red chili powder adjust to taste
    • ½ tsp garam masala
    • 1/8 tsp asafetida hing
    • 1 tsp salt
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice

    Also, Need

    • 2 Tbsp all-purpose flour for rolling
    • 2 Tbsp besan for batter
    • Oil to fry

    Instructions
     

    Dough

    • Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.

    Spice Filling

    • Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.
    • Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.
    • Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.

    Making Bhakarwadi

    • Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
    • Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
    • Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
    • Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
    • With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
    • 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.
    • Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
    • Bhakarwadi are ready to serve.
    Tried this recipe?Let us know how it was!