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Tag: Vegan Appetizers

Exploring Vegan Appetizers
Introduction
Vegan appetizers are a delightful way to start any meal, providing a burst of flavor without any animal products. Whether you’re hosting a party, looking for an Indian snack, or starting a multi-course meal, these vegan appetizers will impress your guests and satisfy your cravings. This guide explores some of the best vegan appetizers and offers ideas for easy vegan appetizers that anyone can make.
What Are Vegan Appetizers?
Vegan appetizers are small dishes or snacks made entirely from plant-based ingredients. They exclude any animal products such as meat, dairy, and eggs. These appetizers are not only cruelty-free but also often healthier and lighter than their non-vegan counterparts. We got a list of vegan Indian recipes that are surely going to be tasty and amazing. 
Benefits of Vegan Appetizers

Healthier Options: Vegan appetizers are typically lower in saturated fats and cholesterol, making them a healthier choice.
Inclusive: They cater to a variety of dietary restrictions, including lactose intolerance and egg allergies.
Sustainable: Choosing plant-based options reduces the environmental impact associated with animal farming.

Popular Vegan Appetizers
1. Stuffed Mushrooms
Stuffed mushrooms are a classic appetizer that can be easily veganized. Fill them with a mixture of breadcrumbs, herbs, and vegan cheese for a delicious bite-sized treat.
2. Veggie Spring Rolls
Veggie spring rolls are fresh, crunchy, and packed with flavor. Filled with julienned vegetables and herbs, they are often served with a tangy dipping sauce. They are among the best vegan appetizers for their refreshing taste and ease of preparation. It’s a part of indian veg appetizers recipe. 
3. Hummus and Veggie Platter
Hummus, made from chickpeas, tahini, lemon, is a protein-rich dip that pairs perfectly with fresh veggies. This easy vegan appetizer is quick to assemble and always a hit at gatherings.
Easy Vegan Appetizers
4. Avocado Toast Bites
Avocado toast is a popular snack that can be turned into an easy vegan appetizer. Top small pieces of toast with mashed avocado, a sprinkle of salt, pepper, and a dash of lime juice for a simple yet delicious starter.
5. Tomato Basil Bruschetta
Bruschetta, topped with diced tomatoes, fresh basil, and a drizzle of balsamic vinegar, is a light and flavorful appetizer. It’s quick to prepare and always a crowd-pleaser.
6. Spicy Chickpea Salad Cups
Spicy chickpea salad cups are both fun and nutritious. Spoon a mixture of chickpeas, spices, and diced vegetables into small lettuce cups for a crunchy and satisfying appetizer.
Best Vegan Appetizers
7. Mini Falafel Balls
Falafel balls made from ground chickpeas, herbs, and spices are a favorite in Middle Eastern cuisine. Serve them with a tahini dipping sauce for one of the best vegan appetizers that are sure to impress.
8. Sweet Potato Bites
Sweet potato bites, topped with avocado or a spicy black bean mixture, are delicious and nutritious. They combine the sweetness of the potato with the savory toppings, creating a perfect balance of flavors.
9. Vegan Sushi Rolls
Vegan sushi rolls, filled with avocado, cucumber, and carrots, offer a refreshing and light option. Serve with soy sauce and wasabi for an authentic experience.
Vegan Appetizers Easy to Make
10. Roasted Chickpeas
Roasted chickpeas are a crunchy, protein-packed snack. Season them with your favorite spices and bake until crispy. This vegan appetizer recipe is easy to prepare and can be customized to your taste. Its one of those easy Indian recipes that are light, healthy and yet nutritious. 
11. Spinach Artichoke Dip
A creamy spinach artichoke dip, made with cashews or vegan cream cheese, is a rich and satisfying appetizer. Serve with crackers or bread for dipping.
12. Cucumber Bites with Vegan Cream Cheese
Top cucumber slices with a dollop of vegan cream cheese and a sprinkle of herbs for a light and refreshing appetizer. These are perfect for hot summer days.
How to Make Vegan Appetizers
Making vegan appetizers is straightforward and requires only a few basic steps:

Choose Fresh Ingredients: Fresh vegetables, herbs, and high-quality vegan substitutes are key to delicious appetizers.
Simple Seasonings: Use herbs, spices, and citrus to enhance flavors without overpowering the natural taste of the ingredients.
Presentation: Arrange your appetizers beautifully to make them more appealing. Bite-sized portions are usually more attractive and easier to handle.

FAQs about Vegan Appetizers
What are vegan appetizers? 
Vegan appetizers are small dishes made without any animal products, perfect for starting a meal or enjoying as snacks.
How to make easy vegan appetizers? 
To make easy vegan appetizers, choose simple recipes that require minimal ingredients and preparation time, such as avocado toast bites or tomato basil bruschetta.
What are the best vegan appetizers? 
The best vegan appetizers include stuffed mushrooms, veggie spring rolls, hummus and veggie platter, mini falafel balls, and sweet potato bites.
Are vegan appetizers healthy? 
Yes, vegan appetizers are generally healthier as they are lower in saturated fats and cholesterol, and rich in vitamins, minerals, and fiber.
What is a simple vegan appetizer recipe? 
A simple vegan appetizer recipe is roasted chickpeas. Season chickpeas with spices and bake until crispy for a quick and tasty snack.
Conclusion
Vegan appetizers offer a delicious and healthy start to any meal. From easy vegan appetizers to the best vegan appetizers, there are endless possibilities to explore. 

Whether you prefer something light and fresh like veggie spring rolls or something hearty like mini falafel balls, there is a vegan appetizer recipe for everyone. 

Try these ideas and enjoy the flavors and benefits of plant-based eating. For more vegan appetizer recipes and tips, visit Manjula’s Kitchen and discover the joy of Indian vegetarian and vegan cooking. Enjoy the process of creating and sharing these delightful appetizers!

  • Spicy Potatoes

    Spicy Potatoes

    Spicy Potatoes

    Spicy potatoes

    Spicy potatoes are a wonderful dish to serve as an appetizer, snack, or side dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium red potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1 tsp crushed coriander seed dhania
    • 1 tsp crushed fennel seed saunf
    • 1/4 tsp fenugreek seeds mathi
    • 1 tsp shredded ginger
    • 1/4 tsp black pepper
    • 2 green chilies, seeded and sliced long ways
    • 1 tsp salt
    • 2 tsp lemon juice
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel strips of skin from the potatoes; leave some of the skin to provide color. Cut the potatoes into bite-size cubes.
    • Put the potatoes and one teaspoon salt into a pot. Cover with water and cook on medium high until tender but not mushy. Once the potatoes are cooked, drain the water and set aside.
    • Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When the cumin seeds crack, add the coriander, fennel, fenugreek seeds, and shredded ginger. Stir-fry for about half a minute.
    • Add potatoes and stir-fry the mixture over medium heat until they are a light golden brown.
    • Add salt, black pepper, and green chili. Roast another two to three minutes. Turn off the heat and add lemon juice and the cilantro mixture. Adjust salt, lemon, and pepper to your taste.

    Notes

    Note
    I use red potatoes because they are firmer and don’t get mushy.
    Serve with Chai or Lemonade
    Keyword Gluten Free, Quick And Easy, Snack, Tea Time Snack, Vegan
    Tried this recipe?Let us know how it was!

    How to Make Spicy Potato Curry

    Spicy Potato Curry is a flavorful dish made with tender potatoes cooked in a spicy and aromatic gravy. It’s a popular appetizer or side dish in Indian cuisine, commonly enjoyed with rice or bread. This gluten-free and vegan recipe is quick and easy to prepare, making it perfect for a delicious and satisfying meal.

    Step 1: Prep the Ingredients 

    Start by gathering all the ingredients needed for the spicy potato curry. You’ll require potatoes, tomatoes, ginger, green chilies, and a blend of spices such as cumin seeds, turmeric, coriander powder, and garam masala. Peel and chop the potatoes into bite-sized pieces, dice the tomatoes, mince the ginger, and slice the green chilies.

    Step 2: Sauté the Aromatics 

    Heat some oil in a pan over medium heat. Add the spices like cumin seeds and let them sizzle for a few seconds until fragrant. Then, toss in the minced ginger and sliced green chilies. Sauté them until they release their aroma and turn golden brown, infusing the oil with their flavors.

    Step 3: Add the Potatoes 

    Now, add the chopped potatoes to the pan. Stir well to coat them evenly with the aromatic oil and spices. Allow the potatoes to cook for a few minutes, stirring occasionally, until they start to lightly brown around the edges.

    Step 4: Incorporate the Tomatoes 

    Once the potatoes are partially cooked, add the diced tomatoes to the pan. Mix everything together gently, ensuring the tomatoes are evenly distributed among the potatoes. The tomatoes will add a tangy sweetness to the dish, balancing out the heat from the spices.

    Step 5: Season and Simmer 

    Now, it’s time to season the spicy potato curry with salt, turmeric, coriander powder, and garam masala. Stir well to combine all the ingredients. Then, cover the pan with a lid and let the curry simmer on low heat until the potatoes are fully cooked and tender, and the flavors have melded together beautifully.

    Step 6: Serve and Enjoy 

    Once the spicy potato curry is ready, remove it from the heat and garnish with freshly chopped cilantro leaves for a burst of freshness and color. Serve the curry hot with steamed rice or warm rotis for a satisfying meal that will surely delight your taste buds.

    Tips for Making the Best Spicy Potato Curry:

    • Adjust the amount of green chilies according to your spice preference. For a milder curry, use fewer chilies, or remove the seeds to reduce the heat.
    • To enhance the flavor, you can add a splash of lemon juice or a dollop of coconut milk towards the end of cooking.
    • For added texture and nutrition, throw in some vegetables like peas, carrots, or bell peppers along with the potatoes.
    • Feel free to customize the spices to suit your taste. You can experiment with adding spices like mustard seeds, fenugreek seeds, or curry leaves for a different flavor profile.

    Variations of Spicy Potato Curry: 

    • Creamy Spicy Potato Curry: Stir in some coconut milk or cashew cream to create a lusciously creamy texture.
    • Spicy Potato and Chickpea Curry: Add cooked chickpeas to the curry for an extra dose of protein and heartiness.
    • Spicy Potato and Spinach Curry: Throw in a handful of fresh spinach leaves during the last few minutes of cooking for a nutritious twist.

    Benefits of Spicy Potato Curry: 

    • Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
    • The spices used in this curry, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.
    • This dish is vegan-friendly and can be enjoyed by individuals following a plant-based diet.

    FAQs: 

    Q: Can I make this curry ahead of time?

    A: Yes, you can prepare the curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.

    Q: Can I freeze leftover curry?

    A: Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Can I use sweet potatoes instead of regular potatoes?

    A: Yes, you can substitute sweet potatoes for regular potatoes if you prefer. Just keep in mind that sweet potatoes have a sweeter flavor, which will slightly alter the taste of the curry.

    Explore More Delectable Recipes 

    For more mouthwatering recipes and culinary inspiration, explore the following links from Manjula’s Kitchen:

    Crispy Spinach Pakoras, Vegetable Biryani, Paneer Tikka Masala, Vegetable Pakoras, Baingan Bharta (Roasted Eggplant) & Matar (Green Peas) Paneer.

  • Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza is a nice twist to traditional pizza with touch of Indian spices as a fusion. Makes 2 medium pizzas. Pizzas are generally a favorite snack of all and is a nice appetizer
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Fusion, Indian
    Servings 2 Medium Pizza

    Ingredients
      

    for the Dough:

    • 2 ¾ cup All Purpose flour Plain flour or Maida
    • 1 cup lukewarm water
    • 1 Tbsp dry active yeast
    • 3 Tbsp olive oil
    • 1 tsp salt
    • ½ tsp sugar

    for the White Sauce:

    • 2 Tbsp olive oil
    • 2 ½ Tbsp All Purpose flour Plain flour or Maida
    • ¾ cup milk
    • 1 tsp salt
    • ½ tsp black pepper

    for Cabbage Topping:

    • 3 cup sliced cabbage
    • ½ thinly sliced red bell pepper
    • 2 Tbsp chopped cilantro Green coriander
    • 2 chopped green chilies

    Instructions
     

    Making the Dough:

    • Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
    • Add sugar, salt and oil to the flour and mix well.
    • Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
    • Cover the dough and let it sit for about four hours. The dough should be double in volume.
    • Knead the dough well using a little dry flour.

    Making White Sauce:

    • Heat the oil in a small heavy saucepan over low-medium heat.
    • Add the flour and cook until the flour changes into a light brown color.
    • Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
    • Making Cabbage Topping:
    • Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.

    Making the Pizza:

    • Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
    • Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
    • Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
    • Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
    • To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
    • Let it cook for about 7 minutes, or until the edges are golden-brown.
    Keyword Cabbage, Cheeseless, Flour, Fusion, Maida, Pizza
    Tried this recipe?Let us know how it was!
  • Tamarind Chutney

    Tamarind Chutney

    Homemade Tamarind Chutney served in a bowl

    Tamarind Chutney, Tamarind Sauce

    This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine Indian
    Servings 20 people

    Ingredients
      

    • 1/2 lm tamarind seeded imle
    • 2-1/2 cup sugar
    • 2 cups boiling water
    • 1-1/2 tbsp roasted ground cumin seeds
    • 1 tbsp salt
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 1 tsp ground black pepper
    • 1/2 tsp ginger powder

    Instructions
     

    • Break the tamarind into small pieces and soak in boiling water for one hour.
    • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

    Notes

    Notes
    Chutney can be refrigerated for two to three months.
    Serving Suggestions
    Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  or any kind of chat.
    It is also delicious as a dipping sauce for French fries and as a spread over crackers.
    Try drizzling over rice to add a unique flavor to plain rice.
    Variations
    To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
    Add water and ice cubes to serve as a cool spicy drink.
    Add equal parts yogurt and chutney to make a dipping sauce.
    Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
    Tried this recipe?Let us know how it was!

    Tamarind Chutney Recipe: 

    Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses. 

    Why Tamarind Chutney is so popular:

    • Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
    • Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
    • Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
    • Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.

    Variations of Chutney:

    • Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
    • Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
    • Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. 
    • Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.

    Tips for Making Perfect Tamarind Chutney:

    • Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
    • Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
    • Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
    • Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.

    FAQs about Tamarind Chutney:

    Is Tamarind Chutney gluten-free? 

    Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.

    Can I make Tamarind Chutney without sugar?

    Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.

    How long does Tamarind Chutney last? 

    Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.

    What can I serve with Tamarind Chutney? 

    Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.

    In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?

    Stay tuned for our next exploration into the world of culinary delights!

  • Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakora

    Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried. This recipe uses potatoes, cauliflower and zucchini.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 small potato, sliced thin
    • 8 cauliflower sliced
    • 1/2 zucchini, sliced thin
    • 1 cup besan gram flour
    • 3 tbsp rice flour optional
    • 1 tbsp coriander coarsely ground dhania
    • 1 tso cunin seeds jeera
    • 2 green chilies chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1 tsp salt
    • 3/4 cup water, use as needed

    Instructions
     

    • Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
    • Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Add the green chilies and cilantro. Mix well.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
    • Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
    • Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.

    Notes

    Tips:  If oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be very greasy, make sure when you are putting the pakora in oil, oil should sizzle and pakora slowly float. 
    Variations:  You can use almost any vegetable when making these pakoras, such as eggplant,  cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
    Serving Suggestions:  The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.
    Pakoras taste best when they are served hot.
    You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.
    Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Crispy and Flavorful Vegetable Pakora

    Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.

    The Essence of Vegetable Pakora

    The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.

    Origin and Popularity

    Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.

    Why You’ll Love This Recipe

    • Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
    • Easy to Make: Simple ingredients and quick preparation.
    • Versatile: Use your favorite vegetables to customize the pakoras.
    • Perfect for Any Occasion: Great as a snack, appetizer, or side dish.

    Variations of Vegetable Dry Recipes

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

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe: 
    2. Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe: 
    3. Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe: 
    4. Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
    5. Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe: 

    Explore more delicious recipes on Manjula’s Kitchen

    Serving Suggestions

    Vegetable pakora can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • As an Appetizer: Great for parties and gatherings.
    • With Indian Meals: Pair with rice, dal, or any curry for a complete meal.

    Tips and Tricks

    To perfect your vegetable pakora recipe, consider these helpful tips:

    • Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
    • Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
    • Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
    • Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.

    FAQs

    Can I Bake Pakoras Instead of Frying? 

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

    How Long Do Vegetable Pakoras Last? 

    Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.

    Is Vegetable Pakora Gluten-Free? 

    Yes, this recipe is naturally gluten-free as it is made with chickpea flour.

    Can I Add Other Vegetables? 

    Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.

    What Can I Serve with Vegetable Pakora? 

    Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.

  • Apple Banana Pakora

    Apple Banana Pakora

    A plate of crispy Apple Banana Pakoras

    Apple Banana Pakora

    Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 Apple slices cut into rounds ¼ inch thick
    • 6 banana slices, cut into the long way banana should not be very ripe
    • ½ cup gram flour besan
    • 2 Tbsp rice flour
    • 1 Tbsp corn starch also can use arrow root powder
    • ½ tsp salt adjust to taste
    • ½ tsp cumin seeds jeera
    • ¼ tsp black pepper
    • ½ tsp mango powder amchoor
    • 1 Tbsp sugar
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1 Tbsp green chili finely chopped

    Instructions
     

    • I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
    • To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
    • Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
    • Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
    • Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
    • Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
    • The crispy, delicious pakoras are now ready to serve.

    Notes

    They taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog.
    You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup.
    Tried this recipe?Let us know how it was!
  • Mexican Refried Beans and Salsa

    Mexican Refried Beans and Salsa

    A plate of Mexican Refried Beans and Salsa served with tortilla chips and fresh vegetables

    Mexican Refried Beans and Salsa

    My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish.
    It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free.
    I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes!
    This recipe will serve 4.
    No ratings yet
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    Ingredients
      

    Refried Beans

    • 1 cup pinto beans
    • 3 Tbsp oil
    • ½ cup tomatoes finely chopped
    • 1 tsp ginger shredded
    • 1 tsp salt
    • 2 cup of water

    Salsa

    • 5 Roma tomatoes
    • 3 Jalapeno pepper
    • 6 red whole red chili
    • 1 tsp salt
    • ¼ cup cilantro finely chopped

    Instructions
     

    How to prepare Beans

    • soak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed.
    • In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter.

    How to prepare Salsa

    • dry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside.
    • Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes.
    • Take out from the oven and remove the skin from tomatoes and jalapenos.
    • First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside.
    • Beans and salsa make a good side dish for any Mexican cuisine.
    • Enjoy!
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  • Scalloped Potatoes

    Scalloped Potatoes

    A glass baking dish filled with golden brown scalloped potatoes topped with a creamy, bubbly cheese sauce.

    Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

    Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.
    A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.
    This recipe will serve 4.
    4.50 from 2 votes
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    Course Side Dish
    Cuisine American
    Servings 4 people

    Ingredients
      

    • 3 medium sized potatoes peeled and sliced about 1/8 inch thick
    • ¼ cup green peas
    • ¼ cup corn kernels
    • ¼ cup bell pepper chopped
    • ¼ cup carrots shredded
    • 1 Tbsp green chilies finely chopped (this is optional)
    • 2 Tbsp cilantro chopped

    For white sauce

    • 2 Tbsp olive oil
    • 2 Tbsp all-purpose flour plain flour, maida
    • ⅛ tsp black pepper
    • ½ tsp red chili flakes adjust to taste
    • ½ cup heavy cream
    • 1 ½ cup milk
    • ½ tsp salt

    Instructions
     

    Sauce

    • In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
    • Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.

    Assembly

    • Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
    • layer the potatoes evenly in the pan.
    • Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
    • Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
    • Scalloped Potatoes are ready, nice color. Enjoy.

    Notes

    I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.
    You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese
    Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, Homemade, Main Dish, Quick And Easy, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta
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  • Sauteed Cauliflower

    Sauteed Cauliflower

    A plate of sautéed cauliflower garnished with sliced almonds and red pepper strips.

    Sautéed Cauliflower

    Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.
    5 from 6 votes
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    Course Side Dish
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 4 cup Cauliflower cut into florets
    • 1 ½ Tbsp Oil
    • ½ tsp Cumin seeds
    • 3 Tbsp Yogurt
    • 1 tsp Salt
    • ⅛ tsp Black pepper
    • ½ tsp Sugar
    • 1 tsp Ginger juice
    • 1 Tbsp Green chili finely chopped
    • 1 Tbsp Cilantro finely chopped

    For Garnishing

    • 1 Tbsp sliced almonds
    • few thin slices red bell pepper

    Instructions
     

    • In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
    • Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
    • In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
    • Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
    • Sprinkle with almonds and sliced red bell pepper
    Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian
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  • Custard Toast Bites

    Custard Toast Bites

    Slices of toasted bread topped with custard and garnished with sliced pistachios, served with extra custard and a bowl of pistachios on the side.

    Custard Toast Bites

    Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack.
    No ratings yet
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    Course Appetizer
    Servings 4 people

    Ingredients
     
     

    • 12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like
    • 2 Tbsp melted butter
    • 1 ¼ cup milk
    • ¼ cup heavy cream
    • ¼ cup sugar
    • 1 ½ Tbsp corn starch
    • Pinch saffron
    • ⅛ tsp cardamom powder
    • 1 Tbsp sliced almond for garnishing
    • 1 Tbsp sliced pistachios for garnishing

    Instructions
     

    • In a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps.
    • Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps.
    • Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready.
    • Lightly butter the bread from both sides and toast to make them crisp.

    Notes

    For Serving
    Spread custard generously over toasted bread and garnish with pistachios.
    Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian
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  • Potato And Cauliflower Gnocchi

    Potato And Cauliflower Gnocchi

    Potato and Cauliflower Gnocchi

    Potato and Cauliflower Gnocchi

    Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and I’m so glad I gave it a try.
    4.38 from 8 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    boiling time 20 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine Fusion
    Servings 6 people

    Ingredients
     
     

    For Gnocchi

    • 2 cup cauliflower florets approximately
    • 1 cup potatoes boiled, peeled and shredded
    • 2 Tbsp corn starch arrow root
    • 2 Tbsp rice flour
    • 1/2 tsp ginger paste
    • 1/2 tsp salt
    • 1/8 tsp black pepper
    • 2 Tbsp oil

    For Pear Sauce

    • 1 pear peeled and sliced
    • 1/4 cup sugar
    • 1 Tbsp olive oil
    • 1/8 tsp black paper
    • 1/4 tsp salt
    • 1 Tbsp lemon juice
    • 1 tsp ginger paste

    Instructions
     

    To make the Pear Sauce

    • Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat.
    • Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes.
    • Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it. 

    To make Gnocchi (NOK-EE)

    • Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry.
    • In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough.
    • Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling.
    • Take the sharp knife and slice them about half inch thick
    • Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides.
    • Serve them pear sauce, 

    Notes

    It is important to pat dry the cauliflower or air dry.
    Tried this recipe?Let us know how it was!

  • Khatta Meetha Chivda

    Khatta Meetha Chivda

    Khatta Meetha Chivda

    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry

    Instructions
     

    • Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    • Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    • In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    • In the same oil fry peanuts over low heat till they are light brown.
    • Fry the curry leaves until they are crisp.
    • Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    • Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    Notes

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
    Tried this recipe?Let us know how it was!

  • Potato Soup

    Potato Soup

    Potato Soup (Aloo Ki Kadhi)

    Potato Soup (Aloo Ki Kadhi)

    Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 potato boiled, peeled and mashed
    • 1/2 cup yogurt
    • 1 cup potatoes boiled peeled and cut into small pieces
    • 2 Tbsp oil canola or vegetable oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp all-purpose flour maida or plain flour
    • 1/4 tsp fenugreek seeds dana mathi
    • 1/4 tsp black pepper kali mirch
    • 1 bay leave tajpat
    • 1 dry red chili broken into 2 pieces
    • 2 tsp ginger paste
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro hara dhania

    Instructions
     

    • Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
    • Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
    • Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
    • Adjust the thickness of the soup to your taste.
    • Potato soup is ready. Enjoy!

    Notes

    This is best served with Puri (puffed fried bread).
    Tried this recipe?Let us know how it was!

  • Bhakarwadi

    Bhakarwadi

    Bhakarwadi

    Bhakarwadi

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

    Ingredients
      

    Dough

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

    Spice Mix

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

    Also, Need

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

    Instructions
     

    Dough

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

    Spice Filling

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

    Making Bhakarwadi

    • Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.
    • Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.
    • Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.
    • Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.
    • With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.
    • Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.
    • Bhakarwadi are ready to serve.
    Tried this recipe?Let us know how it was!

  • Aloo Bread Pakora Recipe

    Aloo Bread Pakora Recipe

    Potato Bread Pakoras

    Aloo (Potatoes) Bread Pakora

    Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.
    5 from 1 vote
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 bread slices, I have already trim the edges of the bread slices
    • 3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
    • 1 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp turmeric (haldi)
    • 1/4 tbsp mango powder (amchoor)
    • 1 tbsp finely chopped ginger
    • 1 green chili finely chopped adjust to taste
    • 2 tbsp chopped cilantro (hara dhania)
    • 1/2 tbsp salt adjust to taste

    For Batter

    • 3/4 cup besan, gram flour
    • 1/8 tbsp asafetida (hing)
    • 1/4 tbsp baking soda
    • 1/4 tbsp red pepper
    • 1/2 tbsp salt adjust to taste
    • 1 tbsp oil
    • About 3/4 cup of water

    Instructions
     

    Batter

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

    Filling

    • Heat oil in a frying pan on medium heat moderately.
    • Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
    • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

    Making the Pakoras

    • Trim the edges of the bread slices.
    • Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
    • Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
    • Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
    • Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
    • Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
    • Turn them occasionally. Fry the pakoras until all sides are golden-brown.
    • Aloo bread pakoras will take about four minutes to cook.
    • Cut them in half before serving. Serve them with mint chutney.
    Keyword bread pakora
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    Bread Potato Pakora: A Delicious Snack for Any Occasion 

    Bread potato pakora is a popular vegan Indian snack made by coating bread slices with a spiced potato mixture and then deep-frying them until crispy and golden brown. It’s a versatile dish that can be enjoyed as a tea-time snack or as an appetizer for parties and gatherings. In this recipe, we’ll explore how to make delicious bread potato pakoras at home.

    How to Make Potato Bread Pakora 

    To make potato bread pakora, start by preparing the potato stuffing. Boil potatoes until they are soft, then mash them and mix them with spices such as turmeric, cumin, coriander, and salt. Next, take slices of bread and spread a layer of the potato mixture between two slices to form sandwiches. Cut the sandwiches into triangles or rectangles. Prepare a batter using gram flour (besan), water, salt, and spices such as chili powder and ajwain. Dip the potato-stuffed bread sandwiches into the batter, ensuring they are fully coated. Deep fry the pakoras until they are golden brown and crispy. Serve hot with chutney or ketchup.

    Potato Stuffed Bread Pakora Recipe: Tips for Success 

    • Use fresh bread: Fresh bread works best for making bread potato pakoras as it holds its shape better during frying.
    • Adjust the spices: Feel free to adjust the spices in the potato mixture and batter according to your taste preferences. You can make it spicier by adding more chili powder or milder by reducing the amount of spices.
    • Ensure even frying: Make sure the oil is hot enough before frying the pakoras to ensure they cook evenly and become crispy.
    • Serve immediately: Bread potato pakoras are best enjoyed hot and crispy, so serve them immediately after frying for the best taste and texture.

    Variations of Bread Potato Pakora 

    • Cheese-filled: For an indulgent twist, you can add a slice of cheese along with the potato mixture between the bread slices before frying.
    • Vegetable-packed: Add finely chopped vegetables such as bell peppers, or spinach to the potato mixture for added flavor and nutrition.
    • Sauce-dipped: Serve the pakoras with a tangy tamarind chutney or mint yogurt sauce for a burst of flavor.

    How to Make Potato Bread Pakora: Serving Suggestions 

    Bread potato pakoras can be served as a standalone snack with green chutney, tamarind chutney, or ketchup. They also pair well with a hot cup of tea or coffee, making them perfect for afternoon gatherings or rainy-day munching. Additionally, you can serve them alongside other Indian snacks such as samosas, pakoras, or chaat for a complete spread.

    Benefits of Bread Potato Pakora 

    • Quick and easy: Bread potato pakoras can be made in a relatively short amount of time, making them perfect for when you need a quick snack or appetizer.
    • Kid-friendly: Children tend to love the crispy texture and flavorful filling of bread potato pakoras, making them a great way to sneak in some veggies.
    • Customizable: You can customize the spices and fillings in bread potato pakoras to suit your taste preferences or dietary restrictions.

    FAQs about Bread Potato Pakora 

    Q: Can I make bread potato pakoras ahead of time?

    A: While bread potato pakoras are best enjoyed fresh, you can prepare the potato stuffing and batter ahead of time and assemble and fry the pakoras just before serving.

    Q: Can I bake bread potato pakoras instead of frying them?

    A: While traditionally bread potato pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier alternative. Simply brush them with oil and bake at a high temperature until they are golden brown and crispy.

    Q: Can I freeze bread potato pakoras?

    A: While bread potato pakoras are best enjoyed fresh, you can freeze them after frying. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to one month. To reheat, simply bake them in a preheated oven until heated through.

    If you’re interested in exploring more recipes similar to aloo bread pakora, be sure to check out Manjula’s Kitchen for a wide range of Indian snacks, appetizers, and main courses. From samosas to chaat to curries, you’ll find delicious and authentic Indian recipes to try at home.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Homemade Pizza

    Homemade Pizza

    Homemade Pizza

    Home Made Pizza

    Pizza – who can name someone that does not enjoy pizza? Now has become a universal snack loved by all! There are so many variations of pizza. There are a number of recipes for pizza dough, sauce, and toppings. I like to make all my pizzas from scratch. There's nothing better than biting into that first slice of fresh, hot, homemade pizza. Its a great appetizer to be tried by all.
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    Prep Time 30 minutes
    Cook Time 40 minutes
    Total Time 1 hour 10 minutes
    Course Main Course
    Cuisine Italian
    Servings 4 people

    Ingredients
      

    Dough

    • 2-1/2 cups all-purpose flour plain flour, maida
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 1-1/2 tbsp dry yeast
    • 3 tbsp olive oil preferred
    • 1 cup lukewarm water, use as needed
    • 2 tbsp all-purpose flour for rolling

    Sauce

    • 3 cups crushed tomatoes
    • 1 tsp Italian herbs
    • 1 tsp salt
    • 2 tsp sugar
    • 1/8 tsp black pepper
    • 1/4 tsp chili flake
    • 2 tsp corn starch

    For Topping

    • 2 cups shredded mozzarella cheese
    • 1 cup sliced bell pepper in small pieces capsicum, Shimla mirch
    • 1 cup sliced mushrooms

    Instructions
     

    Dough

    • Add the yeast to lukewarm water and set it aside for about 5 minutes, mix it well making sure yeast has dissolved.
    • Combine flour, sugar, salt and oil and mix. I am using food processor with dough blade to make dough. Note: for pizza dough should be knead well, you can use standing mixer with a dough attachment, or make the dough by hand.
    • Add yeast water run the food processor for 4-5 minutes, stopping every minute for few seconds. Make sure dough is very soft but not sticky if needed add more water or if it is too sticky add little more flour. When dough is ready add 1 tablespoon of oil and run the food processor for about half a minute more.
    • Take out the dough over floured surface and knead the dough until smooth and elastic will take about 3-4 minutes.
    • Grease large bowl with oil, and oil the dough all around lightly, cover the bowl. Set aside the dough in a warm area, for about two hours, dough should be double in size.
    • Knead the dough again over lightly floured surface and divide the dough into 2 equal parts. And let them rest for 3-4 minutes, before rolling. 

    Making Sauce

    • Add oil into a pan over medium high heat. Add Italian herbs, black pepper, and chili flakes stir for few seconds add tomatoes, salt and sugar. Cook until tomatoes have become mushy and most of the water from tomatoes has evaporated. Mix the corn starch with 2 tablespoons of water and add to the tomatoes. Reduce the heat to low stir the sauce for few minutes until sauce becomes the consistency of soft batter. If tomatoes are too sour use little more sugar. Set aside.

    Preparing the Pizza

    • Preheat the oven at 425 degree F (225 Celsius). Grease the pizza pan, I am using 14 inch pan. 
    • Lightly flour roll into a 13 inch circle. Transferred to greased 12-in. pizza pan; build up edges slightly. Lightly greased the rolled dough, this helps making the pizza crisp.
    • Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges. Spread your toppings bell pepper, mushrooms, sprinkle the cheese.
    • Bake for 15 to 18 minutes depend on the oven, until the golden brown. Slice and serve.

    Notes

    Notes
    When you make pizza and crust comes out soggy every time, did not cook well and you don’t know what you are doing wrong!  For that bake the pizza before adding any topping or sauce at 375° for about 10 minutes or until lightly browned. Spread sauce and topping bake again for about 10 minutes or until pizza is done.
    Also check the recipe for pasta  Butternut squash Pasta, Creamy Spinach Pasta, stove top pizza  
    Keyword Home Made Sauce, Kid Friendly, Vegetable Pizza
    Tried this recipe?Let us know how it was!