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Indian Breakfast Recipes: A Healthy and Delicious Start to Your Day
Introduction
Breakfast is often considered the most important meal of the day, and Indian breakfast recipes offer a wide variety of options that are both nutritious and delicious. 

From savory to sweet, these breakfast recipes cater to diverse palates and dietary needs. 

Whether you are looking for quick indian breakfast recipes to start your day or easy breakfast recipes indian to enjoy on a leisurely morning, there’s something for everyone.
Benefits of a Nutritious Breakfast

Energy Boost: A healthy breakfast provides the energy needed to kickstart your day.
Improved Concentration: A balanced breakfast helps improve concentration and performance in daily activities.
Better Metabolism: Eating breakfast can boost your metabolism and help maintain a healthy weight.
Nutrient Intake: Breakfast is an excellent opportunity to consume essential nutrients like fiber, vitamins, and minerals.

Popular Indian Breakfast Recipes
Here’s a list of that a great on your diet and easy Indian recipes
1. Poha
Poha is a popular dish to think of preparing as an Indian breakfast ideas from flattened rice, seasoned with mustard seeds, turmeric, and various vegetables. It’s light, nutritious, and perfect for a quick morning meal.
2. Upma
Upma is a savory dish made from semolina, cooked with vegetables, and flavored with mustard seeds, curry leaves, and green chilies. It’s a versatile dish that can be prepared in various ways.
3. Idli
Idli is a traditional South Indian breakfast made from fermented rice and urad dal batter, steamed to perfection. It’s often served with sambar and coconut chutney.
4. Dosa
Dosa is a thin, crispy pancake made from fermented rice and lentil batter. It can be stuffed with a variety of fillings, such as spiced potatoes, to make it even more delicious. It’s one of those south indian recipes that are great to taste and amazing to savor. 
5. Paratha
Paratha is a type of flatbread that can be stuffed with various fillings like potatoes, paneer, or spinach. It’s often served with yogurt and pickles.
Easy Indian Breakfast Recipes
1. Besan Cheela
Besan cheela is a savory pancake made from gram flour, mixed with spices and vegetables. It’s a quick and healthy breakfast option.
2. Aloo Paratha
Aloo paratha is a stuffed flatbread with a spiced potato filling. It’s a hearty and satisfying breakfast that can be made easily. It’s a popular dish in north indian recipes.
3. Rava Idli
Rava idli is an instant version of the traditional idli, made with semolina instead of rice. It’s quick to prepare and just as delicious.
4. Bread Upma
Bread upma is a simple dish made by sautéing bread pieces with tomatoes, and spices. It’s a great way to use up leftover bread.
Quick Indian Breakfast Recipes
1. Banana Smoothie
A banana smoothie made with yogurt, milk, and honey is a quick and nutritious breakfast option. Add some nuts and seeds for extra protein and fiber.
2. Paneer Bhurji
Paneer bhurji is a scrambled paneer dish cooked with tomatoes, and spices. It’s a quick and protein-rich breakfast.
3. Instant Oats Idli
Instant oats idli is a healthy and quick alternative to traditional idli, made with oats and yogurt. It’s perfect for busy mornings.
4. Vermicelli Upma
Vermicelli upma is a light and quick breakfast made with roasted vermicelli, vegetables, and spices. It cooks in just a few minutes.
5. Methi Thepla
Methi thepla is a spiced flatbread made with fenugreek leaves and whole wheat flour. It’s quick to prepare and can be enjoyed with yogurt or pickles.
Easy Breakfast Recipes Indian
1. Moong Dal Cheela
Moong dal cheela is a savory pancake made with split green gram batter. It’s easy to prepare and packed with protein.
2. Masala Toast
Masala toast is a simple dish where bread slices are topped with a spiced vegetable mixture and toasted. It’s quick and delicious.
3. Coconut Chutney Sandwich
A coconut chutney sandwich is an easy and flavorful breakfast option. Spread coconut chutney between bread slices and enjoy.
4. Fruit Salad with Chaat Masala
A refreshing fruit salad with chaat masala is a great way to start your day. Mix your favorite fruits and sprinkle chaat masala for an extra zing.
5. Curd Rice
Curd rice is a simple and cooling dish made by mixing cooked rice with yogurt, seasoned with mustard seeds, curry leaves, and green chilies.
FAQs
Q: Which Indian food is good for breakfast? 
A: Traditional options like idli, dosa, and poha are excellent choices. They are not only delicious but also provide the necessary nutrients to start your day.
Q: How can I make my Indian breakfast healthier? 
A: Incorporate more vegetables, use whole grains, and limit the use of oil and sugar. Opt for steaming, boiling, or grilling instead of frying.
Q: Are there quick Indian breakfast recipes for busy mornings? 
A: Yes, recipes like banana smoothies, paneer bhurji, and instant oats idli are perfect for quick and nutritious breakfasts.
Conclusion
Indian cuisine offers a variety of indian breakfast recipes that are both healthy and satisfying. Whether you prefer easy indian breakfast recipes or quick indian breakfast recipes, there’s something for everyone. 

Start your day with these delicious options and enjoy the benefits of a nutritious breakfast. Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Vegetable Kathi Roll

    Vegetable Kathi Roll

    Four vegetable kathi rolls filled with fresh veggies, served with a side of dipping sauce.

    Vegetable Kathi roll

    Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kathi roll

    • 2 uncooked tortilla
    • 2 tsp oil to cook the tortillas
    • About 20 spinach leaves cut into 2-3 pieces
    • ½ cup red bell pepper thinly sliced and remove the seeds
    • 1 cup cabbage thinly sliced
    • ¼ cup carrots shredded
    • ½ cup cucumber thinly sliced
    • 2 Tbsp cilantro leaves finely chopped

    Peanut Sauce

    • ¼ cup peanut butter
    • 2 Tbsp soy sauce
    • 1 Tbsp ginger juice
    • 1 Tbsp sugar
    • 2 Tbsp lime juice
    • 1 Tbsp sesame oil optional
    • 3 whole red chilies

    Instructions
     

    Sauce

    • Remove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: don’t over blend peanut butter will leave the oil.
    • Check if the salt is needed, soy sauce is quite salty.

    Kathi Roll

    • Heat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides.
    • Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance.

    Assembling the Frankie

    • Take one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito.
    • Use extra peanut sauce as a dip.

    Notes

    Suggestions
    Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread.
    You may also enjoy Idli Manchurian, Veggie Hash Browns
    Keyword Appetizer, Healthy, Homemade, Jain Food, Lunch Box, No Garlic, No Onion, Picnic Food, Sattvik Food, Snack, Spring Roll, Street Food, Vegan, Vegetable Roll, Vegetarian
    Tried this recipe?Let us know how it was!

    Guide to How to make Vegetable Kathi Rolls

    Welcome to our comprehensive recipe for vegetable kathi roll. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delicious and satisfying appetizer. Kathi Rolls, a popular street food in India, are versatile and customizable, making them perfect for any occasion. 

    Paired with our homemade peanut sauce, they are sure to impress your family and friends. In this guide, we’ll walk you through each step of the process, providing clear instructions, helpful tips, and suggestions for variations. Let’s get started!

    Step-by-Step Instructions: Preparing the Sauce

    To start, let’s prepare the flavorful peanut sauce that will elevate your Kathi Rolls to the next level.

    • Begin by removing the seeds from the red chili and soaking them in two tablespoons of hot water for a few minutes. This step helps to soften the chili and enhance its flavor.
    • Once the chili is soaked, blend all the ingredients together in a blender, excluding the peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. This will create a fragrant and spicy paste.
    • After blending the spices into a paste, add the peanut butter to the mixture. Be careful not to overblend, as this can cause the peanut butter to release its oil.
    • Taste the sauce and adjust the salt if necessary. Remember that soy sauce is quite salty, so proceed with caution.

    Cooking the Kathi Rolls

    Now that the sauce is ready, let’s move on to assembling the Kathi Rolls.

    • Heat a skillet over medium-high heat and lightly oil the surface. This will prevent the tortillas from sticking.
    • Once the skillet is hot, place a tortilla on it for about half a minute. You’ll notice the tortilla changing color slightly and puffing up in different places.
    • Flip the tortilla over and lightly brush it with oil. Repeat this process, flipping the tortilla again and brushing it with oil until it achieves a light golden color on both sides.
    • Remove the tortilla from the skillet and repeat the process with the remaining tortillas. You can cook the tortillas in advance and set them aside for later use.

    Assembling the Kathi Rolls

    Now it’s time to assemble the Kathi Rolls with our delicious peanut sauce.

    • Take one tortilla and lay it flat on a clean surface. Spread approximately two tablespoons of peanut sauce evenly over the tortilla, leaving about half an inch of space around the edges.
    • In the center of the tortilla, layer the vegetables generously. You can use a combination of spinach, carrots, bell peppers, cucumbers, cabbage, and cilantro for a colorful and nutritious filling.
    • Once the vegetables are in place, carefully roll the tortilla tightly like a burrito, ensuring that the filling is secure inside.
    • Repeat this process with the remaining tortillas until all the Kathi Rolls are assembled and ready to serve.

    Serving Suggestions

    Here are some suggestions for serving your Kathi Rolls with Peanut Sauce:

    • Serve the rolls with extra peanut sauce on the side for dipping.
    • Instead of tortillas, you can use leftover Roti or Paratha for a more traditional twist.
    • Pair the rolls with a side of vegetable salad, French fries, or a variety of bread for a complete meal.

    Notes and Tips

    • Be mindful not to overblend the peanut butter when preparing the sauce, as it can release its oil and affect the texture.
    • Adjust the salt level in the sauce according to your preference, keeping in mind the saltiness of the soy sauce.
    • You can customize the filling of the Kathi Rolls according to your taste preferences. Try addingpaneer, or tofu for added protein.
    • If you’re preparing the rolls in advance, store them in an airtight container in the refrigerator and reheat them in the oven or microwave before serving for best results.

    Frequently Asked Questions (FAQ)

    Q: Can I make the peanut sauce ahead of time?

    A: Yes, you can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just make sure to stir it well before using.

    Q: Can I make the Kathi Rolls with gluten-free tortillas?

    A: Absolutely! You can use gluten-free tortillas or even lettuce wraps as a substitute for traditional tortillas.

    Q: Can I freeze the assembled Kathi Rolls?

    A: While it’s possible to freeze the assembled rolls, the texture of the vegetables may change upon thawing. It’s best to assemble the rolls just before serving for the freshest taste.

    Benefits of Kathi Rolls with Peanut Sauce

    • Kathi Rolls are a convenient and portable meal option, perfect for on-the-go lunches or picnics.
    • The peanut sauce adds a rich and creamy texture to the rolls while providing a good source of protein and healthy fats.
    • With a variety of vegetables in the filling, Kathi Rolls are a nutritious option that can help you meet your daily intake of vitamins and minerals.
    • By making your own Kathi Rolls at home, you can control the ingredients and customize them to suit your dietary preferences and restrictions.

    We hope this guide has inspired you to try making Kathi Rolls with Peanut Sauce at home. Enjoy experimenting with different fillings and variations to create your own delicious twist on this classic street food!
    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Baked Vegetable Idli

    Baked Vegetable Idli

    Baked Vegetable Idli Recipe by Manjula

    Baked Vegetable Idli

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

    Ingredients
     
     

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

    For Seasoning

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

    Instructions
     

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

    Notes

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

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

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

    Introduction to Baked Vegetable Idli Recipe

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

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

    Preparing the Batter for Baked Vegetable Idli

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

    Incorporating Assorted Vegetables for Added Nutrition

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

    Baking the Vegetable Idlis to Perfection

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

    Serve and Enjoy the Baked Vegetable Idlis

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

    Tips for Making Perfect Baked Vegetable Idlis

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

    Variations of Baked Vegetable Idli Recipe

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

    Benefits of Including Baked Vegetable Idlis in Your Diet

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

    Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

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

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

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

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

    Q: Can I freeze the baked vegetable idlis?

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

    Explore More Recipes from Manjula’s Kitchen

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

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

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

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

  • Khasta Kachori Besan

    Khasta Kachori Besan

    A plate of crispy Kachori served with a bowl of flavorful Aloo Sabzi

    Khasta Kachori Besan

    Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.
    This recipe will make 12 kachories and will serve 4.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black
    Iwatani 35FW butane stove, Medium, Metallic
    OXO Good Grips Stainless Steel Skimmer
    Deep Besan Flour 2 lbs

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or maida
    • ¼ tsp salt
    • 2 Tbsp oil
    • ⅓ cup lukewarm water

    For Filling

    • ½ cup besan
    • 2 Tbsp oil
    • 1 tsp fennel seeds coarsely grinded saunf
    • 2 tsp coriander seeds coarsely grinded dhania
    • 2 tsp red chili flakes
    • 1 tsp mango powder amchoor
    • ⅛ tsp asafetida hing
    • ½ tsp salt adjust to your taste
    • ¼ tsp dry ginger powder

    Instructions
     

    To make dough.

    • In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.

    To make filling

    • Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
    • Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.

    To make the Kachoris

    • Take the dough and knead it for a minute. 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 1-1/2 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 filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in 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.

    Notes

    Kachories can be stored for at least a week in an airtight container. 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 crispness.
    Serving Suggestion:
    Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita
    Tried this recipe?Let us know how it was!
  • Paratha Samosa

    Paratha Samosa

     

    Paratha Samosa

    Paratha Samosa

    Is this a Paratha or Samosa! These Paratha Samosas are a delicious fusion on traditional samosas and aloo parathas. Who doesn't enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious!  You can now enjoy both your favorites (samosa and paratha) at the same time.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup all-purpose flour (plain flour, maida)
    • 1/2 teaspoon salt
    • 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
    • 1/3 cup water

    Filling

    • 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
    • 1/4 cup green peas, I am using frozen peas thawed
    • 1-1/2 tablespoons oil
    • 1/2 teaspoon cumin seeds (jeera)
    • 1 teaspoon coriander powder (dhania)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1 tablespoon green chili finely chopped
    • 1/2 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 2 tablespoons chopped cilantro (hara dhania)

    Also need about 1/4 cup oil for cooking

    Instructions
     

    Dough

    • Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

    Filling

    • Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
    • Let the filling cool to the room temperature. Lightly mash the filling.

    Making Paratha Samosa

    • Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
    • Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
    • Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
    • Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
    • Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
    • Paratha Samosa is the best served hot and crispy.
    • If they are made in advance re-heat using a skillet or oven.
    Tried this recipe?Let us know how it was!

    Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe

    Paratha Samosa is a delightful fusion snack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It’s a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling. 

    Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we’ll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It’s perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let’s dive into the step-by-step process of making this irresistible samosa paratha recipe.

    Step 1: Prepare the Filling

    To begin this paratha samosa recipe, let’s first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.

    Step 2: Make the Paratha Dough

    While the filling is cooking, let’s prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.

    Step 3: Stuff and Shape the Parathas

    Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.

    Step 4: Cook the Parathas

    Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

    Step 5: Serve and Enjoy

    Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.

    Tips for Perfect Samosa Paratha

    • Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
    • Use hot water while kneading the dough for softer, more pliable samosa parathas.
    • Don’t overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.

    Variations of Samosa Paratha

    • Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
    • Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
    • For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.

    Benefits of Paratha Samosa

    • Combines the flavors of two popular Indian snacks – samosas and parathas.
    • Provides a hearty and satisfying meal or snack option.
    • Can be customized with various fillings and spices to suit individual preferences.

    Frequently Asked Questions (FAQs)

    Q: Can I make the dough for samosa paratha in advance?

    A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.

    Q: Can I freeze leftover samosa parathas?

    A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.

    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: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 8 Dal Paratha

    Ingredients
      

    for Dough

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

    for Filling

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

    Also, Need

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

    Instructions
     

    for Dough

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

    for Filling

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

    Making Paratha

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

  • Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

    Tomato Rice (Pulao)

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

    Ingredients
      

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

    Instructions
     

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

    Delicious Tomato Pulao Recipe: How to Make Tomato Pulao 

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

    1. Soaking Rice for Flavorful Tomato Rice Dish 

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

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

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

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

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

    1. Simmering Rice: Perfecting Tomato Rice Pulao 

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

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

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

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

  • Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch, or dinner.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    for Aloo (Potatoes with Gravy)

    • 3 medium-sized potatoes peeled and cubed in bite size, about 2 cups of cubed potato
    • 1-1/2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1 teaspoon ginger chopped
    • 1 green chili chopped
    • 2 teaspoon coriander powder (dhania)
    • 1 teaspoon of fennel seed crushed
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon mango powder (amchur)
    • 1/4 teaspoon garam masala
    • About 2 tablespoons cilantro (hara dhania) finely chopped

    for Puri

    • 1 cup whole wheat flour
    • 1 tablespoon sooji/semolina
    • 1/8 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon salt
    • Approx. ½ cup water

     Also need oil to fry

    Instructions
     

    For Aloo

    • In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set it aside. 
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
    • Add potatoes mixed with spices, lower the heat to low medium, cover the pan, and let it cook for about three to four minutes stirring once in between.
    • Add about 1-1/2 cups of water and change the heat to medium-high heat. As potatoes come to a boil cover the pan lower the heat to medium and let it cook for about eight minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to the gravy. Adjust the water in the gravy to your liking; gravy will thicken as it cools.
    • Add mango powder, garam masala and cilantro. Mix it well, turn off the heat, and cover the pan.
    Tried this recipe?Let us know how it was!

  • Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada - Bhonda

    Batata Vada – Aloo Bonda (Fried Potato Dumpling)

    Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.
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    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)
    • 1 tablespoon oil
    • 1/2 teaspoon black mustard seeds (rai)
    • 7-10 curry leaves chopped, optional
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tablespoons chopped cilantro (hara dhania)
    • 1/2 teaspoon salt adjust to taste

    For Batter

    • 1/2 cup besan, gram flour (available in Indian grocery stores)
    • 1 tablespoon rice flour
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon red pepper
    • 1/2 teaspoon salt adjust to taste
    • About 1/4 cup of water
    • Oil to fry

    Instructions
     

    Batter

    • In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

    Vada

    • Heat oil in a frying pan on medium heat moderately.
    • Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
    • Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.
    • Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the batata vadas until all sides are golden-brown.
    • Batata vadas will take about four minutes to cook.
    • Serve them hot with cilantro chutney.

    Notes

    Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.
    Tried this recipe?Let us know how it was!

    Batata Vada Recipe – An Authentic Indian Delight

    Aloo bonda, a popular Indian street food, is a delectable appetizer consisting of spiced mashed potato balls coated in chickpea flour batter and fried to crispy perfection.

    Introduction to Batata Vada and Aloo Bonda

    Batata Vada, also known as Aloo Bonda, is a popular Indian street food that originated in the state of Maharashtra. This delightful snack consists of spiced mashed potatoes coated in a gram flour batter and deep-fried until golden brown. Loved for its crispy exterior and soft, flavorful interior, batata vada is a beloved snack enjoyed across the country. In this batata vada recipe, we will guide you through the process of making this delicious treat at home.

    How to Make Batata Vada – Step by Step Guide

    • Preparation of Potato Filling: To begin making batata vada, start by boiling potatoes until they are tender. Once boiled, peel and mash them in a bowl. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté until fragrant, then add mashed potatoes, turmeric powder, red chili powder, salt, and chopped coriander leaves. Mix well and cook for a few minutes. Let the filling cool down.
    •  
    • Making the Gram Flour Batter: In a separate bowl, prepare the gram flour batter by mixing gram flour, rice flour, baking soda, salt, and water. Ensure a smooth consistency without any lumps. Let the batter rest for 10-15 minutes.
    • Assembly of Batata Vada: Take a portion of the potato filling and shape it into small balls. Dip each ball into the prepared gram flour batter, ensuring it is evenly coated.
    •  
    • Deep Frying the Vadas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil and fry until they turn golden brown and crisp. Remove from oil and place them on paper towels to drain excess oil.
    •  
    • Serve Hot: Your crispy and delicious batata vada or aloo bonda is ready to be served. Enjoy them hot with green chutney or tamarind chutney.
    •  

    Tips for Perfect Batata Vada

    • Ensure that the potato filling is well-spiced to enhance the flavor of the batata vada.
    • Make sure the gram flour batter is of the right consistency; it should coat the potato filling evenly.
    • Fry the vadas in hot oil to achieve a crispy exterior.
    • Serve the vadas hot for the best taste and texture.

    Variations of Batata Vada

    • You can add crushed peanuts or cashews to the potato filling for added crunch.
    • For a spicy kick, add finely chopped green chilies to the potato mixture.
    • Experiment with different spices and herbs to customize the flavor according to your preference.

    Benefits of Batata Vada

    • Batata vada is a filling and satisfying snack that can be enjoyed any time of the day.
    • Potatoes are a good source of carbohydrates, making batata vada an excellent energy booster.
    • This snack is vegetarian and can be enjoyed by people of all ages.

    Frequently Asked Questions (FAQs)

    Q: Can I make batata vada ahead of time?

    A: While batata vada is best enjoyed fresh, you can prepare the potato filling and gram flour batter in advance and fry the vadas just before serving for optimal crispiness.

    Q: Can I bake batata vada instead of deep-frying?

    A: While traditionally batata vada is deep-fried for that crispy texture, you can try baking them in the oven for a healthier alternative. However, the texture may vary slightly.

    Other Recipes on Manjula’s Kitchen

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

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

     

  • Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan

    Dal Pakwan (Sindhi Breakfast)

    Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
    5 from 1 vote
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    Course snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 1 cup chana dal (Bengal gram)
    • 1 teaspoon salt
    • 1/2  turmeric (haldi)
    • 1 tablespoon ginger finely chopped
    • 1 green chili chopped
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon  garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Seasoning

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 6-7 curry leaves

    Pakwan (Crisp Puries known as Pakwan):

    • 1 cup all purpose flour (maida/plain flour)
    • 1/4 cup semolina (sooji)
    • 1/4 teaspoon of salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 tablespoon oil
    • Approx. 1/3 cup of water
    • Oil to fry

    Also need tamarind chutney for serving, check the recipe on my website

    Instructions
     

    Cooking Dal:

    • Wash and soak chana dal for at least 2 hours in 3 cups of water.
    • Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
    • As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Turn off the heat and wait until steam has stopped before opening the pressure cooker.
    • Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

    Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

    Pakwan

    • Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
    • Set the dough aside and let it sit for at least 15 minutes or longer.
    • Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
    • Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
    • Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
    • Fry 2-3 puries at time until both sides are a light golden-brown.
    • Transfer puries over paper towel, it will absorb the extra oil.
    • After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

    Notes

    Serve Pakwan with hot dal with drizzle of tamarind chutney.
    Tried this recipe?Let us know how it was!

  • Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Recipe submitted by Charu Nagi

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthy vegan salad with all the right nutrients to give a boost to ones health.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 4-5 tablespoon Quarter cup sprouted Kala channa (Bengal gram)
    • Quarter cup sprouted Red Kidney beans
    • Quarter cup sprouted Black beans
    • Quarter cup sprouted Moong beans
    • 10 cherry tomatoes cut into two pieces
    • 1/2 cup Red Cabbage chopped
    • 1/4 cup of Poblano Pepper chopped bite size
    • 1 carrot cut into bite size
    • 2 Sweet Red Mini peppers chopped into bite size
    • 2 Sweet Yellow Mini peppers chopped into bite size
    • 2 Sweet Orange Mini peppers chopped into bite size
    • 1 seeded and chopped green chili
    • 1 stick of celery chopped
    • 1 small Mexican mango cut into bite size
    • 2 cup of arugula green (I also mixed a small amount of watercress green)
    • 1 teaspoon of olive oil
    • 1 teaspoon of cumin seed

    For Salad Dressing:

    • 4-5 tablespoon Quarter cup white beans washed and soaked in about 1 cups of water overnight.
    • 1/2 tablespoon black pepper
    • 1 and 1/2 teaspoon Salt, adjust to taste
    • 1 teaspoon Red chilly powder
    • 1/2 tablespoon vinegar
    • 10 dashes of Balsamic vinegar
    • 1 tablespoon lemon juice, adjust to taste
    • 1 tablespoon ginger juice or adjust to taste
    • 2 tablespoon olive oil
    • 1 Orange
    • 1 Zest of orange
    • 1/2 Zest of Lemon
    • Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
    • 1 and 1/2 tablespoon fresh Dill
    • 1/2 cup of water

    For Garnish

    • Slices Cucumbers, Radish, and Carrot

    Instructions
     

    For Dressing

    • Drain the white bean and wash it.
    • In a pressure cooker add white beans with 1 and 1/2 cup of water.
    • As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
    • Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
    • Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
    • In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
    • Next add orange zest and the juice of a orange. Stir.
    • Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
    • Add the spices, salt, red chilly powder, black pepper. Stir.
    • Now add Mini peppers and Dill. Mix well and keep aside.

    For Salad

    • Cook sprouts bean separately in 1/4 cup of water.
    • First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
    • Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
    • Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
    • Next cook the moong sprouts for 5 min. Drain and keep it aside.
    • Let the sprouts cool to room temperature.
    • Heat oil in pan on medium heat, add cumin seeds.
    • After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
    • Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
    • In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
    • Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
    • Serve and Enjoy!

    Notes

    Serving Suggestions
    1. May mix all the dressing at once or may pour some over the salad.
    2. This salad could be served as side dish or can be eaten as a main dish.
     
    Tips
    • Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)
     
    Notes:
    • It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
    • Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.
    Tried this recipe?Let us know how it was!

  • Crunchy Bean salad with beetroot and fruits

    Crunchy Bean salad with beetroot and fruits

    Recipe submitted by Aditi Gupta

    Crunchy Bean salad with beetroot and fruits

    Crunchy Bean salad with beetroot and fruits

    My recipe for this month's contest is Crunchy Bean salad with beetroot and fruits. It is a fresh and healthy salad, and also very quick & easy to prepare. The fruit give this salad a sweet taste.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    1/2 Cup sprouted moong

    • 1/2 Cup sprouted moong
    • 1/2 Cup boiled chick peas
    • 1/4 Cup chopped cucumber
    • 1/4 Cup chopped apple
    • 1/4 Cup chopped beetroot
    • Chopped grapes 8-10
    • 1 chopped green chili (optional)

    Salad Dressing:

    • 1/2 teaspoon black pepper
    • Salt to taste
    • 1 tablespoon orange jest
    • 1 tablespoon lemon zest
    • 2 tablespoon orange juice
    • 2 tablespoon lemon juice
    • 1 teaspoon chaat masala

    For Garnish:

    • 2 Strawberries sliced
    • 2 Green chillies slit
    • 1 tablespoon chopped cilantro

    Instructions
     

    Method

    • Mix all the salad dressing ingredients together. Keep aside.
    • In a big bowl mix moong dal & chick peas
    • Add chopped cucumber, apple, grapes, beetroot & green chili
    • Pour the salad dressing
    • Mix well
    • Take a serving dish transfer the sprouts and chick pea mixture.
    • Sprinkle chopped cilantro on top
    • Garnish with strawberries & green chilies.
    Tried this recipe?Let us know how it was!

  • Poha (Flattened Rice)

    Poha (Flattened Rice)

    Poha, Chudwey

    Poha (Flattens Rice)

    This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups thick poha, poha is available in different thickness
    • 1 cup green peas, I am using frozen
    • 2 tbsp oil
    • 1 tsp mustard seeds rai
    • 3 cardamoms ilachai
    • 1/2 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 green Chile finely chopped
    • 1 tsp ginger finely chopped
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania1
    • 2 lemon slice for garnishing
    • 1/4 cup chopped tomatoes for garnishing

    Instructions
     

    • Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
    • Sprinkle turmeric, chili powder and salt and toss with a fork.
    • Wash and drain green peas and set aside.
    • Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
    • Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
    • Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.

    Notes

    Serve hot with a side of Hari Cilantro Chutney.
    Tips:  Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
    Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
    I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
    Tried this recipe?Let us know how it was!

  • Methi Thepla

    Methi Thepla

    Methi Thepla (Fenugreek Paratha)

    Methi Thepla

    Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
    4 from 3 votes
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    Course Bread
    Cuisine Indian
    Servings 6 Methi Thepla

    Ingredients
      

    Ingredients:

    • 1 cup whole wheat flour (atta)
    • 1/4 cup gram flour (basen)
    • 1/8 teaspoon asafetida (hing)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili flakes adjust to taste
    • 1 1/4 teaspoon salt adjust to taste
    • 1/4 cup dry fenugreek leaves (kastoori methi)
    • 2 tablespoons oil
    • 1/4 cup yogurt (dahi)
    • About 3 tablespoons of water as needed
    • Approximately 1/4 cup of oil for cooking

    Instructions
     

    Method

    • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
    • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
    • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
    • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
    • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
    • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
    • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, untill they are all done.

    Notes

    Serving Suggestions
    Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
     
    Variation
    This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
    Tried this recipe?Let us know how it was!

  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    for Rice:

    • 1 cup rice
    • 2 tablespoons oil
    • 1 3/4  cup water
    • 1/2  teaspoon salt

    for Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon cumin seed
    • 1/2  teaspoon mustard seed
    • 1/2  teaspoon turmeric
    • 2 red whole red chili
    • 1 green chili sliced in four long way
    • 12 to 15 fresh curry leaves
    • 2 tablespoons chana dal, pre-soaked in water for at least half an hour
    • 1/4  cup unsalted roasted peanuts
    • 1 teaspoon salt adjust to taste
    • 1/4  cup lemon juice

    Instructions
     

    Method

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing The Seasoning:

    • Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
    • Take out the peanuts from oil and use the same oil for rest of the seasoning.
    • Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
    • Add the chana dal, stir-fry for about a minute.
    • Add turmeric and mix it well.
    • Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
    • Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
    Tried this recipe?Let us know how it was!