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Tag: Gluten Free Snacks

Gluten-Free Snacks: Delicious Indian Treats to Satisfy Your Cravings
Maintaining a gluten-free diet doesn’t mean you have to give up on delicious snacks. Indian cuisine offers a variety of gluten free snacks that are both tasty and healthy. 

This article explores some of the best gluten free snacks and provides insights into gluten free snacks recipes.
What Snacks Are Gluten Free?
Gluten free snacks are made without wheat, barley, rye, or any other gluten-containing ingredients. They typically use alternative flours such as rice flour, chickpea flour, and other gluten-free ingredients. Let’s delve into some popular and easy-to-make Indian gluten free snacks.
Popular Gluten-Free Snacks
Indian gluten free recipes come with great offerings that showcase a colossal variety and scale of Indian cuisine. 
1. Dhokla
Dhokla, a fermented snack made from rice and chickpea flour, is soft, spongy, and incredibly delicious. It’s one of the best gluten free snacks and can be enjoyed with green chutney.
2. Sabudana Khichdi
Sabudana khichdi, made from tapioca pearls, peanuts, and potatoes, is a perfect gluten free snack that is both filling and nutritious.
3. Poha
Poha is a light and fluffy snack made from flattened rice, peanuts, and spices. It’s easy to prepare and a favorite among gluten free snacks lovers. If you are looking for Indian breakfast ideas then poha can be a great dish to look forward to.. 
4. Rajgira Ladoo
Rajgira ladoo, made from amaranth seeds, jaggery, and ghee, is a healthy and energy-boosting snack. It’s another great option for gluten free snacks.
More Gluten-Free Snack Recipes
5. Chivda
Chivda is a crunchy snack mix made from flattened rice, nuts, and spices. It’s an excellent gluten free snacks recipe for those looking for a quick and tasty treat.
6. Besan Chilla
Besan chilla, a savory pancake made from chickpea flour and spices, is a versatile and nutritious gluten free snack.
7. Ragi Murukku
Ragi murukku is a crunchy and tasty indian snacks made from ragi (finger millet) flour. It is high in calcium and fiber, making it a healthy choice among gluten free snacks.
Unique Gluten-Free Snack Recipes
8. Moong Dal Chilla
Moong dal chilla, made from ground moong dal (split green gram), is a protein-packed snack that is both delicious and filling. It’s a great option for a gluten free snack.
9. Bajra Khakhra
Bajra khakhra, made from pearl millet flour, is a crispy and healthy snack. It can be enjoyed with a variety of dips and chutneys.
More Unique Gluten-Free Snack Recipes
10. Makhanas (Fox Nuts)
Makhanas, also known as fox nuts or lotus seeds, are a popular Indian snack that is both gluten-free and rich in protein. They can be roasted with various spices for a crunchy and healthy treat.
11. Sweet Potato Chips
Sweet potato chips are a delicious and healthy alternative to regular potato chips. They are naturally gluten-free and can be baked or fried with minimal oil.
12. Fruit Chaat
Fruit chaat is a refreshing snack made with a mix of fresh fruits, seasoned with chaat masala and lemon juice. It’s a nutritious and gluten-free option. Its a nice dish coming from the chaat recipe
13. Kuttu Pakoras
Kuttu pakoras are fritters made from buckwheat flour and various vegetables. They are commonly enjoyed during fasting periods and are naturally gluten-free.
More Delicious Gluten-Free Recipes
14. Quinoa Upma
Quinoa upma is a healthy and gluten-free twist on the traditional Indian upma. Made with quinoa, vegetables, and spices, it’s a nutritious and filling breakfast or snack option.
15. Jowar (Sorghum) Pancakes
Jowar pancakes are made from sorghum flour and are a great gluten-free breakfast or snack. They are light, nutritious, and can be flavored with various spices and herbs.
16. Millet Porridge
Millet porridge, made from a variety of millets, is a hearty and gluten-free breakfast option. It’s rich in fiber and nutrients, making it a perfect start to your day.
Final Thoughts
Indian cuisine offers a rich variety of gluten free snacks that cater to different tastes and preferences. From savory treats like dhokla and besan chilla to sweet delights like rajgira ladoo, there is no shortage of options. Incorporating these gluten free snacks into your diet can provide not only taste but also numerous health benefits. Explore these recipes and enjoy the diverse flavors of gluten-free Indian snacks.

For more exciting gluten free snacks recipes, visit Manjula’s Kitchen.
Exploring Gluten-Free Indian Cuisine
Indian cuisine is diverse and rich in flavors, offering a plethora of options for those on a gluten-free diet. By incorporating traditional ingredients and cooking methods, you can enjoy a wide range of gluten free snacks that are both delicious and nutritious.
17. Amaranth Tikkis
Amaranth tikkis are savory patties made from amaranth seeds and vegetables. These tikkis are not only gluten-free but also packed with protein and fiber, making them a healthy snack choice.
18. Coconut Ladoo
Coconut ladoo, made with fresh coconut, jaggery, and cardamom, is a sweet and satisfying gluten free snack. It’s easy to prepare and perfect for satisfying your sweet tooth.
19. Millet Dosa
Millet dosa is a gluten-free alternative to the traditional rice dosa. Made from a variety of millets, this dosa is crispy, nutritious, and pairs well with chutneys and sambar.
Enjoying Gluten-Free Snacks Anytime
With these diverse and flavorful gluten free snacks, you can enjoy tasty treats any time of the day without worrying about gluten. From traditional recipes to modern twists, the possibilities are endless.
Health Benefits of Gluten-Free Snacks
High in Nutrients: Gluten-free snacks often use alternative flours that are rich in nutrients like fiber, protein, and vitamins.

Easier Digestion: For those with gluten sensitivity or celiac disease, gluten-free snacks can be easier to digest and prevent discomfort.

Variety: Incorporating gluten free snacks into your diet can add variety and introduce new flavors and textures.
Tips for Making Gluten-Free Snacks
Use Fresh Ingredients: Ensure that the ingredients are fresh to avoid any cross-contamination.

Experiment with Flours: Different gluten-free flours can bring unique flavors and textures to your snacks.

Adjust Spices: Gluten-free flours might require different amounts of spices to bring out the best flavors.
Frequently Asked Questions (FAQs)
What snacks are gluten free?
Gluten free snacks include treats made without gluten-containing ingredients. Examples include dhokla, sabudana khichdi, poha, rajgira ladoo, chivda, besan chilla, ragi murukku, moong dal chilla, and bajra khakhra.
Conclusion
Embrace the variety and richness of Indian cuisine with these gluten free snacks. Whether you are looking for a quick snack, a filling breakfast, or a sweet treat, there are plenty of options to choose from. Enjoy the health benefits and delicious flavors of these gluten-free delights and make them a part of your regular diet. For more recipes and ideas, explore Manjula’s Kitchen and discover the joy of gluten-free Indian cooking.

  • Sabudana (Tapicoa) Bhel, Chaat

    Sabudana (Tapicoa) Bhel, Chaat

    A vibrant plate of Sabudana (Tapioca) Bhel Chaat, garnished with crispy toppings and drizzled with tamarind chutney.

    Sabudana (Tapicoa) Bhel, Chaat

    Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    For Sabudana – Tapioca

    • 1/2 cup sabudana tapioca, use the larger pearls
    • 2 tsp oil
    • 1/4 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • pinch turmeric haldi
    • 1/2 tsp salt
    • few drops lemon juice

    For Serving

    • 1 cup potato boiled peeled and cut into small cubes
    • 1 Tbsp green chili finely chopped
    • 1/2 tsp salt
    • 1/2 cup peanuts roasted and crushed
    • 2 tsp chaat masala
    • 1/2 cup aloo lacha check existing recipe
    • 1/4 cup tamarind chutney check existing recipe

    Instructions
     

    • Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.
    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.
    • Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.
    • Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
    • Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.

    Notes

    Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.  
    Tried this recipe?Let us know how it was!

    Introduction to Sabudana Bhel Chaat

    Sabudana Bhel is a quick & easy, gluten-free, and vegan snack with flavors reminiscent of chaat, perfect for Krishna Janmashtami and Navaratri celebrations, offering a delightful appetizer option. In this recipe, we’ll learn how to make sabudana bhel chaat, a delightful and crunchy snack that’s perfect for any occasion. Sabudana, also known as tapioca pearls, is the star ingredient here, lending its unique texture and taste to create a mouthwatering dish. This sabudana bhel recipe combines the traditional flavors of bhel with the subtle nuttiness of sabudana, resulting in a tantalizing treat that’s sure to please your taste buds. Whether you’re looking for a tasty snack to enjoy with your evening tea or planning a party menu, this crispy sabudana bhel is sure to be a hit.

    Preparing the Sabudana Mixture

    To begin making the sabudana bhel, start by soaking the sabudana pearls in water for a few hours until they turn soft and plump. Once the sabudana pearls have soaked well, drain any excess water and spread them out on a clean kitchen towel to remove any excess moisture. Now, heat oil in a pan and fry the sabudana pearls until they turn crispy and golden brown. This step is crucial for achieving that perfect crunch in your sabudana bhel chaat.

    Adding Crunchy Elements

    Next, it’s time to add some crunchy elements to our sabudana bhel mixture. You can use a variety of ingredients such as roasted peanuts, tomatoes, and crunchy sev. These ingredients not only add texture to the dish but also enhance its flavor profile. Feel free to adjust the quantities according to your preference, but make sure to include a good mix of flavors and textures for the best results.

    Seasoning the Bhel

    Once you’ve assembled all the crunchy elements, it’s time to season your sabudana bhel mixture. You can use a combination of spices such as chaat masala, red chili powder, roasted cumin powder, and black salt to add a burst of flavor to the dish. Additionally, you can squeeze some fresh lemon juice over the mixture to give it a tangy twist. Mix everything together until well combined, ensuring that the sabudana pearls are evenly coated with the seasoning.

    Garnishing and Serving

    Finally, garnish your sabudana bhel chaat with some fresh coriander leaves and a sprinkle of nylon sev for an extra crunch. You can also add some pomegranate arils or grated coconut for a pop of color and flavor. Serve the crispy sabudana bhel immediately in individual serving bowls or plates, garnished with some more sev on top for added crunchiness. Pair it with a cup of hot tea or your favorite chutney for a truly satisfying snacking experience.

    Tips for Perfect Sabudana Bhel

    • Soak the sabudana pearls in water for at least 4-5 hours or overnight to ensure they become soft and plump.
    • Drain the soaked sabudana pearls well and spread them out on a kitchen towel to remove excess moisture before frying.
    • Fry the sabudana pearls in batches to ensure they cook evenly and become crispy.
    • Adjust the seasoning according to your taste preferences. You can make the sabudana bhel spicier by adding more red chili powder or tangier by squeezing extra lemon juice.
    • Garnish the sabudana bhel chaat with fresh ingredients like coriander leaves, pomegranate arils, or grated coconut to enhance its visual appeal and flavor.

    Variations of Sabudana Bhel

    • Fruit Bhel: Add diced fruits such as apples, bananas, and grapes to the sabudana bhel mixture for a refreshing twist.
    • Sprouts Bhel: Incorporate sprouted moong beans or chickpeas into the sabudana bhel for added protein and crunch.
    • Vegetable Bhel: Include finely chopped vegetables like cucumber, carrots, and bell peppers to make the sabudana bhel more nutritious and colorful.
    • Sweet Bhel: For a sweet variation, skip the savory seasonings and instead toss the sabudana pearls with honey, yogurt, and chopped fruits for a delicious dessert option.

    Benefits of Sabudana Bhel

    • Gluten-Free: Sabudana is naturally gluten-free, making this sabudana bhel recipe suitable for individuals with gluten intolerance or celiac disease.
    • Rich in Carbohydrates: Sabudana is a rich source of carbohydrates, providing a quick and sustainable source of energy.
    • Easy to Digest: Sabudana is light on the stomach and easy to digest, making it an ideal ingredient for people with digestive issues or those following a bland diet.
    • Versatile: You can customize the sabudana bhel recipe with your favorite ingredients to suit your taste preferences and dietary requirements.
    • Satisfying Snack: This crispy sabudana bhel is not only delicious but also quite filling, making it a satisfying snack option for any time of the day.

    FAQs about Sabudana Bhel

    Q: Can I make sabudana bhel ahead of time?

    A: While it’s best to serve sabudana bhel chaat immediately after preparing it to enjoy its crispiness, you can prepare the sabudana mixture in advance and assemble the bhel just before serving to prevent it from becoming soggy.

    Q: Can I store leftover sabudana bhel?

    A: It’s not recommended to store leftover sabudana bhel as it tends to lose its crispiness over time. However, if you have any leftover mixture, you can refrigerate it in an airtight container for up to a day and reheat it in the oven before serving.

    Q: Is sabudana bhel suitable for fasting days?

    A: Yes, sabudana bhel is a popular dish consumed during fasting days, especially during festivals like Navratri. Just ensure that you use sendha namak (rock salt) instead of regular salt if you’re making it for fasting purposes.

    Q: Can I make sabudana bhel without frying the sabudana pearls?

    A: While frying the sabudana pearls adds a crispy texture to the sabudana bhel, you can try alternative cooking methods such as roasting or air-frying for a healthier version of the dish.

    Q: Can I serve sabudana bhel as a main dish?

    A: While sabudana bhel chaat is typically served as a snack or appetizer, you can definitely enjoy it as a light meal, especially when paired with some yogurt or a side salad for added nutrition.

    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.

  • Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Recipe submitted by Anshu Shah

    Paneer Broccoli Fritters

    Paneer Broccoli Fritters

    Anshu Shah
    This appetizer is protein rich as it has both paneer and broccoli in it. Yummy snack for breakfast or with evening tea
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer, Snack
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 150 grams Broccoli 10-12 florets – this will make 1/3rd cup of broccoli paste
    • 1 Tbsp butter
    • 1 bay leaf
    • 1/2 Tbsp plain flour Maida
    • 150 ml Milk
    • 1/3 cup Mashed and boiled potatoes
    • Salt to taste
    • 1 tsp Chili flakes
    • 1/2 tsp black pepper powder finely crushed
    • 1 cup grated paneer
    • 1/4 cup cornflour
    • 1/2 cup breadcrumbs
    • Oil for frying

    Instructions
     

    To make broccoli paste with white sauce

    • Boil the milk and cook broccoli for 5-7 mins or till it has become tender. Strain broccoli and keep aside the milk to use in the white sauce.
    • Once broccoli is cool down at room temperature, grind it in a mixer.

    To Make Fritters

    • Take a frying pan, add 1tbsp butter and 1 bay leaf in it. After 30sec add broccoli paste in it. Fry them for 3-4 mins.
    • Add maida to it and after saute it for 1 minute, add the milk kept aside slowly so that there are no lumps. Stir continuously. Simmer for 3-4 mins. Add potatoes, salt, black pepper and chili flakes in this mixture and keep saute it until it becomes dry enough to make balls out of it.
    • Switch off the flame and add grated paneer in it. Keep this mix in a container, cling wrap it and refrigerate it for 30 mins.
    • Scoop out a spoonful of the mix and make the oval shape of it. Keep it on a plate.
    • Make cornflour slurry with water. Dip the oval shape paneer broccoli mix in cornflour paste and then in breadcrumbs and deep fry them.
    • Serve the hot Paneer Broccoli fritters with tomato ketchup.

    Notes

    Adding potato will give binding to the mixture and give a good shape to fritters. Also please remove bay leaf from the mixture after adding paneer in it and keep it in the fridge.
    Tried this recipe?Let us know how it was!

  • Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki

    Crispy Aloo Tikki (Potato Patty)

    Crispy Aloo Tikki is a popular street food chaat that can be made in a variety of ways.  Any way you prepare these tikkis, they are sure to turn out great!  They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For aloo tikki

    • 4 cups potatoes boiled peeled and shredded
    • 2 tablespoons corn starch
    • 1 teaspoon salt
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • Also need oil to shallow fry

    For Chola Topping

    • 1 15oz can of chick pea, garbanzo beans, kabuli chana,
    • 2 tablespoons oil
    • 2 tablespoons besan (gram flour)
    • 2 tablespoons green chili finely chopped, adjust to taste
    • 2 tablespoons ginger finely chopped, adjust to taste
    • 1 teaspoon salt
    • 1/2 teaspoon black salt
    • 1 teaspoon roasted cumin seeds powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    Preparation for potatoes

    • Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
    • Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.

    Chola Topping

    • Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
    • Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
    • Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
    • Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
    • Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.

    Making the Crispy Aloo Tikki

    • Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.

    Notes

    Tips
    1. Do not cook on low heat, tikkies will become greasy and will not be as crispy.
    2. Aloo tikkies are ready serve hot with spicy chola.
    3. You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
    4. Chola topping also goes well with samosas and Samosa Pinwheels.
    Tried this recipe?Let us know how it was!

  • Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab – Vegetable Cutlet

    Hara Bhara Kabab (Vegetable Cutlet)

    Hara Bhara Kabab – Vegetable Cutlet

    Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 20 kababs

    Ingredients
      

    • 6 cup spinach finely chopped, (do remove all the stems)
    • 1-1/2 cup potatoes boiled, peeled and shredded
    • 2 teaspoons oil
    • ½ teaspoon cumin seeds (jeera)
    • 1 teaspoon ginger finely chopped
    • 3/4 teaspoon salt
    • 3 tablespoons corn starch
    • ¼ cup finely chopped cilantro (hara dhania)
    • 2 tablespoons green chili finely chopped
    • Also need oil to fry

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
    • Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
    • After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
    • Divided the mix to 20 equal parts and roll them into oval shapes.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
    • Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
    • Serve them hot with sweet and sour tamarind chutney.
    Tried this recipe?Let us know how it was!

    Hara Bhara Kabab Recipe – A Delicious Veggie Treat 

    Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.

    Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.

    How to Make Hara Bhara Kabab – Step by Step Guide 

    • Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
    • Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
    • Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
    • Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
    • Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.

    Tips for Perfect Hara Bhara Kababs 

    • Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
    • Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
    • Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
    • Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.

    Variations of Hara Bhara Kabab 

    • Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
    • Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
    • Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.

    Benefits of Hara Bhara Kabab 

    • Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
    • Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
    • Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.

    FAQs About Hara Bhara Kabab 

    Can I Bake Hara Bhara Kababs Instead of Frying Them?

    • Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.

    Can I Make Hara Bhara Kababs Gluten-Free?

    • Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.

    Are Hara Bhara Kababs Suitable for Kids?

    • Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.

    Can I Freeze Hara Bhara Kabab Mixture?

    • Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
    • 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.

  • Chakli (Crispy Rice Snack)

    Chakli (Crispy Rice Snack)

    Crispy Chakli

    Chakli (Crispy Rice Snack)

    Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack that is prepared for holidays. It is perfect with a hot cup of Chai. In my opinion, chakli is a must-have munchie! Chakli is prepared many different ways using different pulses with rice.  I plan on making Chakli with rice flour and moong dal.
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    Prep Time 20 minutes
    Cook Time 24 minutes
    Course snacks
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup rice flour
    • 1/4 cup washed yellow moong dal
    • 1/4 cup all-purpose flour (maida, plain flour)
    • 2 tablespoons sesame seeds (til)
    • 1/2 teaspoon red chili powder
    • 1/4 teaspoon black papper
    • 1/2 teaspoon cumin seeds (jeere)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1 teaspoon salt
    • 1 teaspoon lemon juice
    • 2 tablespoons hot oil
    • Approx., 1/4 cup hot water use as needed
    • Oil to fry

    Also need chakli maker, available in Indian grocery stores

    Instructions
     

    • Mix all the dry ingredients in a bowl rice flour, all-purpose, sesame seeds, chili powder, black pepper, cumin seeds, asafetida, turmeric, and salt. Set aside.
    • Cook the moong dal with 2 cups of water over medium high heat till it is very soft, and mushy, if needed add more water.
    • Add hot dal to rice flour mix and mix with spoon, add lemon juice, and hot oil, and mix it well. First use the spoon to mix because mix will be quite hot.
    • Add hot water as needed to make soft and firm dough. Cover the dough and set aside for five minutes.
    • Knead the dough well. Divide the dough into 3 parts and roll them into long rolls. Put one of the roll into chakli maker, and close.  Press the chakli maker, making the chackli into spiral’s (roll them 3 to 4 times) over flat plate.
    • Heat the oil in a frying pan over medium heat, frying pan should have about one inch of oil. Oil should be moderately hot. Put few chaklies at a time just enough to cover the surface of the oil.
    • Fry them both sides until they are light brown, this should take 4 to 5 minutes.
    • Serve them after they cool off so chaklies are nice and crispy. Or store them in air tight container for later use.

    Notes

    Notes
    1. If dough is too soft add little more rice flour.
    2. If they are braking it is ok don’t worry still it will taste great, need some practice.
    Tried this recipe?Let us know how it was!

  • Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
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    Course street food
    Cuisine Indian
    Servings 8 tikki

    Ingredients
      

    • 3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato
    • 2 tablespoon bread crumbs
    • 1 teaspoon salt
    • Oil for cooking

    for Filling

    • 1/3 cup green peas boiled and drained
    • 1 teaspoon chopped ginger
    • 1 tablespoon green chili minced
    • 1 tablespoon minced cilantro (hara dhania)
    • ¼ teaspoon salt
    • 1 teaspoon oil

    for Serving

    Instructions
     

    Making Filling

    • Boil and drain the water from the peas and lightly mash.
    • Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.

    Making tikkis

    • Add the salt and bread crumb into the potatoes and knead to make the dough.
    • Divide the potatoes into 8 equal parts.
    • Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
    • Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
    • Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
    • Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
    • Aloo tikkies taste best when they are served right from over the skillet.
    • You can prepare them in advance, up to five steps and brown them just before serving.
    • Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
    Tried this recipe?Let us know how it was!

    Aloo Tikki: A Delectable Indian Potato Patties Recipe 

    In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful vegan appetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.

    Preparation: Crafting the Perfect Aloo Tikki 

    To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.

    Cooking: Shaping and Pan-Frying the Aloo Tikki 

    Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.

    Serving: Enjoying Aloo Tikki in Various Forms 

    Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.

    Tips for Perfect Aloo Tikki: 

    • Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
    • Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
    • Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
    • Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.

    Variations of Aloo Tikki: 

    • Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
    • Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
    • Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.

    Benefits of Aloo Tikki: 

    • Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
    • Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
    • Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.

    FAQs about Aloo Tikki: 

    Q: Can I make aloo tikkis ahead of time? 

    A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.

    Q: Can I bake aloo tikkis instead of frying them? 

    A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.

    Q: Are aloo tikkis gluten-free? 

    A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.

    Other Recipes on Manjula’s Kitchen 

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

    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.

  • when almond meets cashew

    when almond meets cashew

    Recipe submitted by Bhavya Murthy

    Almond meets Cashew

    when almond meets cashew

    Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes.
    Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy.
    Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    For the almond bakes:

    • 1 cup roasted and ground almonds
    • 1 stick unsalted butter
    • 1 cup powdered sugar
    • 1/2 tbsp vanilla extract
    • 1 cup all purpose flour (or 1 cup quick oats)
    • 1/2 tsp cinnamon powder
    • chopped almonds for garnish

    Dip for the bakes:

    • 2 cups whole milk (or 1 cup whole milk + 1 cup soy milk)
    • 1 cup cashew paste
    • 1/2 tin condensed milk
    • 1/2 tsp cardamom powder

    Instructions
     

    Method

    • In a bowl, beat butter till creamy.
    • Add powdered sugar, vanilla extract and cinnamon powder and mix well till the mixture is creamy.
    • Add the ground almonds and mix well.
    • Add the all purpose flour (or oats) little by little and mix well.
    • Refrigerate the mixture for about 1 hour.
    • Preheat oven to 350F.
    • Form the dough into small balls. Place the balls on an ungreased baking sheet.
    • Bake at 350F for 15-20 mins till the edges turn brown.

    Method

    • Soak about 8-10 cashews in warm milk for about half an hour.
    • Grind the soaked cashews to a smooth paste.
    • In a thick bottomed pan add little water. Add milk to the pan. Bring it to a boil.
    • Now add the cashew paste and cardamom powder. Mix well.
    • Boil this mixture until it reduces to about half of the original quantity.
    • Now slowly add condensed milk while stirring. Bring it to a boil.
    • Add the almond bakes to this mixture.
    • Garnish with almonds.
    • Serve it warm or cold. It tastes heavenly!!
    Tried this recipe?Let us know how it was!

  • Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
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    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    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.

  • Samosa

    Samosa

    Part 1:

    Part 2:

    Samosa recipe

    Samosa, Aloo Samosa, Street Food

    Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.
    4.20 from 5 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    boiling the potatoes 25 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1/2 cup all purpose flour plain flour, maida
    • 1/2 tbsp sooji samolina
    • 1/4 tsp salt
    • 1-1/2 tbsp oil canola or vegetable
    • 3 tbsp lukewarm water use as needed

    For the Filling:

    • 3 boiled potatoes, peeled and chopped into very small cubes
    • 1/2 tsp cumin seeds jeera
    • 1 tbsp chopped green chilies
    • 1 tsp coriander powder dhania
    • 1/4 tsp garam masala
    • 1 tsp mangopowder amchoor
    • 1 tsp salt
    • 2 tbsp oil canola or vegetable
    • 1/2 cup green peas I am using frozen peas

    Need oil to fry

    Instructions
     

    Making the Dough:

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 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 chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
    • Spread the paste 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 3 tablespoons of filling. 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 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. If you use a high heat, the samosa crust will be too soft and not crispy.

    Notes

    Tips:
    Boil the potatoes just until tender. 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 enough to touch.
    The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
    If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    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 very 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.
    Keyword Aloo Samosa, Homemade Samosa, Punjabi Samosa
    Tried this recipe?Let us know how it was!

  • Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
    Makes about 20 pieces.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    • 1 cup sooji semolina flour available in Indian grocery store
    • 1 cup yogurt
    • 1/4 cup water as needed
    • 1/4 tsp salt
    • 2 tsp lemon juice
    • Pinch of turmeric haldi
    • 1 green chili finely chopped
    • 2 Tbsp cilantro hara dhania finely chopped
    • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

    For seasoning:

    • 2 Tbsp of oil
    • 1/2 tsp black mustard seed
    • 2 green peppers chopped into about 1/4 inch pieces

    Utensils to steam Dhokla:

    • Dhokla maker or if you don’t have that, use all three of the following:
    • Covered pan large enough to hold your cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    • Allow batter to rest 15 to 20 minutes.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
    • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
    • Let it cool to room temperature, then cut into triangle or square shapes.

    Prepare the seasoning:

    • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
    • Add mustard seeds after seeds cracke add green chili stir for few seconds.
    • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

    Notes

    Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
    Tried this recipe?Let us know how it was!