Vegetarian Appetizers to Start Your Meal Right Introduction
When hosting a gathering or simply enjoying a meal at home, having a variety of vegetarian appetizers can set the tone for an enjoyable dining experience. Indian vegetarian recipes offer a plethora of easy vegetarian appetizers that are both flavorful and satisfying. This article explores some of the best vegetarian appetizers that are easy to prepare and perfect for any occasion. Classic Indian Vegetarian Appetizers
Paneer Tikka: Marinated paneer cubes grilled to perfection. This dish is a favorite among Indian vegetarian appetizers and can be served with mint chutney. Samosas: Crispy pastry filled with a spiced potato mixture. These are not only one of the most popular vegetarian appetizers but also very easy to make in large batches. Vegetable Pakoras: Mixed vegetables coated in a chickpea flour batter and deep-fried. These fritters are one of the best vegetarian appetizers and are great with indian chutney such as tamarind chutney. Dhokla: A savory steamed cake made from fermented rice and chickpea batter. It’s a light and fluffy appetizer that is quintessentially Indian. Aloo Tikki: Spiced potato patties that are shallow-fried until crispy. These are a great example of vegetarian appetizers easy to prepare and serve.
Quick and Easy Vegetarian Appetizers
Hummus with Veggie Sticks: A healthy and quick option, hummus can be paired with carrot, cucumber, and bell pepper sticks. It’s one of the most versatile easy vegetarian appetizers. Caprese Skewers: Simple skewers with cherry tomatoes, mozzarella balls, and basil leaves, drizzled with balsamic glaze. These are visually appealing and perfect for any gathering. Stuffed Mushrooms: Mushrooms filled with a mixture of cheese and herbs, baked until golden. These vegetarian appetizers are both elegant and delicious. Guacamole and Chips: Freshly made guacamole served with tortilla chips is a classic and easy appetizer that everyone loves. Bruschetta: Toasted bread topped with a mixture of tomatoes, basil, and olive oil. This Italian classic is one of the best vegetarian appetizers for any occasion.
Innovative Indian Vegetarian Appetizers
Chili Paneer: Indo-Chinese style paneer cubes stir-fried with bell peppers, and a spicy sauce. This fusion dish is a hit at parties. Mini Uttapams: Small, savory pancakes made from rice and lentil batter, topped with vegetables. These are not only healthy but also one of the indian vegetarian appetizers easy to make. Pani Puri: Hollow puris filled with spicy, tangy water and chickpeas. This street food favorite is a must-try among Indian vegetarian appetizers. Sev Puri: Crispy puris topped with potatoes, chutneys, and sev (crunchy chickpea noodles). It’s a delightful mix of flavors and textures. Stuffed Bell Peppers: Bell peppers filled with a spicy potato mixture and baked. These are both colorful and tasty, making them one of the best vegetarian appetizers.
Healthy Vegetarian Appetizers
Cucumber Sandwiches: Slices of cucumber sandwiched with herbed cream cheese. These indian sandwich are light, refreshing, and one of the easy vegetarian appetizers. Greek Salad Cups: Mini cups filled with Greek salad ingredients like olives, feta, and tomatoes. These bite-sized salads are perfect for parties. Fruit Skewers: Skewers with a variety of fresh fruits drizzled with honey and sprinkled with mint. These are a healthy and sweet option among vegetarian appetizers. Quinoa Balls: Baked quinoa and vegetable balls served with a yogurt dip. These are nutritious and one of the vegetarian appetizers easy to prepare in advance. Spinach and Feta Rolls: Puff pastry filled with a mixture of spinach and feta cheese, baked until golden. These are a great blend of flavors and textures.
Vegetarian Appetizers for Special Occasions
Stuffed Dates: Dates filled with cream cheese and nuts, drizzled with honey. These are elegant and one of the best vegetarian appetizers for special occasions. Cheese and Olive Platter: A selection of cheeses paired with olives and crackers. This simple platter is always a crowd-pleaser. Roasted Veggie Platter: An assortment of roasted vegetables served with a dipping sauce. This is a colorful and healthy option among vegetarian appetizers. Mini Pizzas: Small pizzas topped with a variety of vegetables and cheese. These are fun to make and can be customized to your guests’ preferences. Mango Chutney with Papad: Sweet and tangy mango chutney served with crispy papad. This is a unique and flavorful appetizer that is sure to impress.
FAQs Q: What are some quick and easy vegetarian appetizers?
A: Some quick and easy vegetarian appetizers include hummus with veggie sticks, caprese skewers, stuffed mushrooms, and guacamole with chips. Q: Can I prepare vegetarian appetizers in advance?
A: Yes, many vegetarian appetizers like samosas, pakoras, and stuffed bell peppers can be prepared in advance and reheated before serving. Q: What are some healthy vegetarian appetizer options?
A: Healthy vegetarian appetizers include cucumber sandwiches, Greek salad cups, fruit skewers, quinoa balls, and spinach and feta rolls. Q: Are there any innovative Indian vegetarian appetizers?
A: Yes, innovative Indian vegetarian appetizers include chili paneer, mini uttapams, pani puri, sev puri, and stuffed bell peppers. Q: What are some vegetarian appetizers for special occasions?
A: Special occasion vegetarian appetizers include stuffed dates, cheese and olive platters, roasted veggie platters, mini pizzas, and mango chutney with papad. Conclusion
Exploring the world of vegetarian appetizers opens up endless possibilities for delicious and satisfying starters.
From easy vegetarian appetizers to Indian vegetarian appetizers, there’s something for everyone.
These best vegetarian appetizers not only enhance your dining experience but also ensure that your guests are delighted with every bite. Enjoy the variety and richness of flavours that these appetizers bring to your table.
Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.
Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
1/4cup urad dal (available in Indian grocery stores)
1cup whole wheat flour (roti atta)
1 tablespoon fennel seed powder (Saunf)
1tablespoon coriander powder (dhania)
1/8teaspoon asafetida (hing)
1/4 teaspoon dry ginger powder (sonth)
1/2teaspoon red chili flakes adjust to taste
1/2 teaspoon salt
2tablespoon oil
Oil to fry
Instructions
Method
Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
In a bowl mix all the spices. Add to the flour and mix well.
Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.
Curried Quinoa Salad with Roasted Cauliflower is very filling and nutritious. Its a healthyappetizer for those trying to cut down on their meal and find a comforting solace in salad option.
1/2 Cup Red Kidney Beans cooked (if using canned beans, drain and wash well with water)
1/2 Cup Cucumber chopped
Parsley / Cilantro – a couple of sprigs, chopped
Roasted Cashew nuts – a handful
Dried Cranberries / Raisins – a handful
For dressing :
1 Tbsp Olive Oil
1/4 Cup Plain Greek Yogurt
1 Tbsp Lemon Juice
Lemon Zest – of half a lemon
Salt
Pepper
Instructions
Method
Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.
Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelized.
In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.
Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.
Ayurveda identifies 6 Tastes by which all foods can be categorized: sweet, sour, salty, bitter, pungent, and astringent. Ideally one should have a mix of all of them, when one is in good health. Lately my husband has seriously been exploring this field and I have taken this as a task: making food to serve as medicine.It is so easy to get into a salad boredom by mixing the same old lettuce and tomatoes…and that's where I found myself for a while. The salad I am submitting for the contest is a beautiful balance of the above listed tastes, apart from being nutritious, tasty and pleasing to the eye.I thought of thinking outside the lettuce head- and here I came up with a different salad that turned out excellent- and oh, so colorful! All of the ingredients are available at the produce section of any large grocery store. Even better, try your luck with local farmer's markets to assure freshness and quality. This recipe is a healthy, low fat, low calorie, gluten free
Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon2 teaspoon oil
Spice Mix for Garnishing
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili
Instructions
Method
Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
Notes
Notes
Removing the seeds from the tomatoes keeps the papads crunchy.
English cucumber is crisper on the outside and tender on the inside.
You can prepare the masala papad in advance, and add the toppings just before serving.
Crunchy Delight: How to Make Delicious Masala Papad at Home
Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.
1. Making the Spice Mix:
First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.
2. Preparing the Veggie Topping:
Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.
3. Oiling and Roasting the Papads:
Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.
4. Roasting and Folding the Papads:
Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.
5. Assembling and Serving the Masala Papad:
Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.
Tips for Perfect Masala Papad
Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.
Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.
For a healthier alternative, opt for baked papads instead of the traditional fried ones.
If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.
Variations of Masala Papad
Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.
Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.
Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.
Benefits of Masala Papad
Masala papad is a low-calorie snack that’s perfect for those watching their weight.
The combination of spices in masala papad aids digestion and stimulates the appetite.
Papads are rich in dietary fiber, making them a healthy option for snacking.
FAQs about Masala Papad
Can I make masala papad in advance?
Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.
Can I use store-bought papads for this recipe?
Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.
Can I customize the spice level of masala papad?
Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.
With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!
1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
1 teaspoon salt (adjust to taste)
1 teaspoon black salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon cumin seed
1 tablespoon coriander
2 tablespoons ginger finely chopped
2 small green chilies finely chopped, (adjust to taste)
2 tablespoons tamarind pulp
1 tablespoon lemon juice
For Garnishing
Few slices of lemon
2 tablespoons ginger finely chopped
2 green chilies finely chopped
Instructions
Method
Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
Add all the spices; this is the time to adjust the salt and pepper to your taste.Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
Serve warm garnish with ginger and green chili and lemon.
Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight
Stuffed Bell Peppers make for fantastic party recipes, offering quick & easyappetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.
Step 1: Soaking the Peas
To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.
Step 2: Cooking the Peas
Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.
Step 3: Preparing the Chaat
Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.
Step 4: Adding Spices
Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.
Step 5: Serving the Matar Chaat
Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.
Tips:
You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
To make it healthier, you can use olive oil instead of regular cooking oil.
Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.
Variations:
For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
Experiment with different toppings like grated cheese for added flavor and texture.
Benefits:
Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
It’s also rich in vitamins and minerals, making it a healthy option for snacking.
The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.
FAQs:
Q: Can I use canned peas instead of dried peas?
A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.
Q: Can I make this chaat ahead of time?
A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.
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:
Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.
Heat a pan and fry the grated apples until all the juices get evaporated.
When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
This consistency is something very similar to the usual coconut burfi.
At this stage transfer the mixture to a greased pan and let it cool.
Next prepare the pineapple layer for the burfi.
for Pineapple layer
Grind the crushed pineapple into a coarse paste.
Heat a pan add the pineapple paste and cook until it becomes dry.
Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
Now transfer this mixture on the already made apple coconut layer.
Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.If desired the burfis can be garnished with silvered almonds or cashews.
These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
Butternut Squash Risotto is a simple, rice-based delicious quick & easy recipe that can be served anytime. It can be served with any side of green vegetables.
Crispy Veggie Balls with Cilantro Dipping Sauce is a delicious appetizer to entertain guests throughout the years. It has been highly appreciated by all my guests who have tried it. Whenever I invite people for dinner, they ask if I will be serving crispy veggie balls! Hope this recipe pleases your crowd as well!
1 cup French green beans, cut into 1/4 inch long sections 1 large potato, cooked in microwave (approx 6 or 7 minutes), peeled, and mashed
1/2 of a large onion, finely chopped
1/2 cup roasted cashew nuts, chopped
1/2 cup golden raisins
1/3 cup water
3 cloves garlic, peeled and finely chopped
1 large jalapeno pepper, finely chopped (substitute: 1 tsp red chili pepper – can adjust to taste)
2 tbsp powdered corn starch
1 tsp curry powder
1/2 tsp salt
1/4 tsp garam masala
4 cups canola oil (or oil of your choice, for frying)
Dipping Sauce (optional):
1/3 cup tomato ketchup
1/4 cup honey mustard
1/4 cup cilantro, un-stemmed and finely chopped
1/2 tsp red chili flakes (or more, according to taste)
Instructions
Method
In a 10” stir fry pan, heat 2 tbs cooking oil over medium high heat. Add coconut and cook until slightly brown. Next add garlic, onion, jalapeno (or chili pepper), curry powder. Cook for 2 minutes and then reduce to medium heat.
Add Nutrela (which you prepared as above), carrots, beans, and salt. Combine thoroughly and let cook with lid on top. Let cook for approx 3 minutes or until vegetables are cooked through.
Uncover the pan and increase the heat a bit. Cook until the water that was released by vegetables dries out. Then turn off heat.
Add garam masala, cashews, raisins, and cilantro. Combine thoroughly for approx 2 minutes. Then set aside for a few minutes to allow mixture to cool down.
Add mashed potato (as prepared above) to cooked vegetables and combine thoroughly. Potato will serve as a binder. Use a candy or melon scooper to make approx 30 (1” diameter) balls. Set these aside on a large dinner platter.
In a 1 or 2 qt sauce pan, bring 1/3 cup of water to boil over high heat. Add corn starch and boil over medium heat for 4-5 minutes (stirring frequently) to make liquid starch. Set aside for a few minutes to allow it to cool before working with it.
Place 2 cups of Panko on a medium platter. Place liquid starch in a bowl. Dip one ball at a time in the starch and roll over the Panko. Place on a clean dinner platter. (Starch will act like glue to help Panko stick to balls). After you have breaded all the balls, repeat the process by re-dipping balls in starch and rolling in Panko again. Let the balls rest for approx 5 minutes at room temperature – this will allow Panko to settle on the veggie balls.
Over medium high heat in 10” stir fry pan, place rest of cooking oil and wait until it has heated up. Fry 4-5 balls at a time until golden brown all over. Adjust the heat as necessary during frying.
Serve immediately with cilantro dipping sauce (you can substitute with any store-bought cilantro chutney or tomato ketchup)
Who doesn't like chaat? I think the Indian chaat is loved universally these days. It's a great appetizer and one that's bound to get those taste buds jumpin' for more. Chaat is a great all-weather appetizer too. The spices make it perfect for that rainy/cold day and the freshness makes it perfect for a hot summer's day as well. However, chaat – be it bhel puri, aloo chaat, dahi batata puri etc., served up in the traditional way can get messy and it's not easy to serve as an appetizer, especially to large party crowds. When made ahead of time, it can get soggy too.Appetizers are typically finger foods that are easy to pick up and eat while waiting for the main course. So I decided to come up with an appetizer that has all the flavors of a traditional chaat and at the same time has the convenience of being able to be made ahead of time and is also a finger food. After some thinking, I came up with these yummy Chaat Bites – a crowd pleaser for sure!
1/2 Chickpeas – can drained or 1/2 cup after soaking overnight
1 small Tomato (chopped)
3 tsp Chaat masala
1-2 tsp Red chili powder
2 tsp Chole masala
1 tbsp Greek yogurt (if you don't have greek yogurt, take regular plain yogurt in a thin muslin cloth, tie the ends and hang it overnight in the refrigerator to drain out the liquid)
Salt to taste
1 Cup Fine Sev
For Date/Tamarind (Red) chutney:
5 dates
1 tbsp tamarind paste
1 tbsp of jaggery
1 tsp black salt
1 tsp red chili powder
2 tsp cumin powder
1 1/4 cup of water
For Mint/Cilantro (Green) chutney:
2 cups Mint leaves (washed)
1 cup Cilantro leaves (washed)
2-3 green chilies
salt to taste
pinch of jaggery
2-3 tbsp of water
Instructions
Method
Take the chickpeas in a microwave safe bowl. Add 2 tsp chaat masala, chopped tomato, chole masala, salt to taste (chaat masala already has salt), 2tbsp water. Microwave covered on high for 5 minutes. Remove and mash with fork or pulse couple times in the blender to get a course and chunky paste.
Take the above paste in a big bowl. Add all the remaining ingredients except the chutneys and the sev.
Now add about 2 tsp of red chutney and 2tsp of green chutney.
Mix all ingredients well using a spatula or clean hands to form a big ball like dough. Should be able to make small balls.
Now take about lemon sized chunks of the mixture and shape into balls.
Place the balls on a cookie sheet and bake at 350F for about 7-8mins. This step is entirely optional. The baking only adds some crispiness to the texture and enhances some flavors but the since all ingredients are already cooked, this step can be skipped.
Now in another deep bowl combine 1/2 cup of red chutney and 1/2 cup of green chutney and mix well.
Take the 1cup of fine sev in a shallow dish.
Now take one ball and dip it in the chutney mixture to coat it evenly and then roll it in the sev until the sev sticks to it all around. You just made your first chaat bite!
Carefully place it on the serving dish. Repeat with all other balls and serve the chaat bites along with the remaining chutney.
For Date/Tamarind (Red) chutney:
Combines all ingredients into a pan.
Heat on medium until water starts to boil and the dates soften.
Then put it in a blender and blend to smooth chutney.
These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.
Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
Mix Hari Cilantro Chutney and sugar, set aside.
Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.
Notes
VariationYellow Squash, eggplant, or mushrooms also taste great in this sandwich.
Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthyappetizer for the people who don’t like to have oily food.
Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
Set potatoes aside.
Filling
Soak chickpeas for at least 8 hours in 3 cups of water or more.
Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower the heat to medium and cook for 6 minutes.
Add all the spices, mix well and cook for 3-4 minutes over low heat.
Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.
Assembling Potato Skin
Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
Potato Skins Recipe: A Delicious Appetizer for Any Occasion
Potato skins, a beloved appetizer, can be transformed into a delectable snack that satisfies both vegan and gluten-free diets, offering a low-fat option perfect for those seeking a healthier indulgence, while still enjoying the savory crunch of chaat-inspired flavors. Potato skins are a classic appetizer loved by many for their crispy texture and delicious toppings. This potato skins recipe offers a simple yet flavorful way to enjoy this dish at home. Whether you’re hosting a party or simply craving a savory snack, learning how to make potato skins will surely impress your guests and satisfy your taste buds.
Step 1: Preparing the Potatoes
Start by scrubbing the potatoes thoroughly under running water to remove any dirt or debris. Since the skin plays a crucial role in this dish, ensure you choose potatoes that are uniform in size and free from blemishes. The ideal potatoes for potato skins are russets or Idaho potatoes, known for their starchy texture, which crisps up beautifully when baked.
Step 2: Baking the Potatoes
Once cleaned, prick the potatoes all over with a fork to allow steam to escape during baking. This prevents them from bursting open in the oven. Place the potatoes directly on the middle rack of a preheated oven and bake at 400°F for about 45-60 minutes or until tender when pierced with a fork. Baking the potatoes ensures they are cooked through while developing that desirable crispy texture in the potato skin.
Step 3: Cooling and Halving the Potatoes
After baking, allow the potatoes to cool for a few minutes until they are safe to handle. Then, carefully cut each potato in half lengthwise using a sharp knife. Use a spoon to scoop out the flesh, leaving about a quarter-inch layer attached to the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes or potato soup, minimizing food waste.
Step 4: Crisping the Potato Skins
Return the hollowed-out potato skins to the oven, placing them cut side up on a baking sheet. Increase the oven temperature to 450°F and bake the potato skins for an additional 10-15 minutes or until they are golden and crispy. This step ensures that the potato skins develop a satisfying crunch, providing the perfect base for your toppings.
Step 5: Adding Toppings
Once the potato skins are crispy and golden brown, it’s time to add your favorite toppings. Popular options include shredded cheese and dollops of sour cream. Feel free to get creative with your toppings, experimenting with different combinations to suit your taste preferences. Return the topped potato skins to the oven for a few minutes to melt the cheese and heat up the toppings.
Step 6: Serving and Enjoying
Once the toppings are heated through and the cheese is melted and bubbly, remove the potato skins from the oven and transfer them to a serving platter. Garnish with additional chopped herbs, such as parsley or chives, for a pop of color and freshness. Serve the potato skins hot, alongside your favorite dipping sauces, and watch them disappear within minutes!
Tips for Perfect Potato Skins
For extra crispy potato skins, brush the hollowed-out shells with melted butter or olive oil before baking.
To save time, you can prepare the potato skins in advance up to the point of baking them with the toppings. Simply cover and refrigerate the assembled potato skins until you’re ready to bake and serve.
Get creative with your toppings! Try adding cooked ground beef or turkey, diced bell peppers, or jalapeños for a spicy kick.
Variations of Potato Skins
Vegetarian Option: Opt for vegetarian toppings such as sautéed mushrooms, diced tomatoes, and black olives.
Loaded Potato Skins: Go all out with your toppings by adding a variety of ingredients such as chili con carne, guacamole, and salsa for a hearty and flavorful twist.
Tex-Mex Potato Skins: Use Mexican-inspired toppings like shredded Mexican cheese blend, diced avocado, and a drizzle of chipotle mayo for a south-of-the-border flair.
Benefits of Potato Skins
Nutrient-Rich: Potato skins are a good source of fiber, vitamins, and minerals, including potassium and vitamin C. Leaving the skin on maximizes the nutritional benefits of this appetizer.
Versatile: You can customize potato skins with your favorite toppings, making them suitable for various dietary preferences and occasions.
Crowd-Pleaser: Whether served as an appetizer at a party or enjoyed as a snack while watching the game, potato skins are sure to be a hit with guests of all ages.
Frequently Asked Questions (FAQs)
Q: Can I make potato skins ahead of time?
A: Yes, you can prepare the potato skins up to the point of adding the toppings, then cover and refrigerate them until you’re ready to bake and serve.
Q: Can I freeze leftover potato skins?
A: While it’s best to enjoy potato skins fresh, you can freeze any leftovers in an airtight container for up to 1-2 months. Reheat them in the oven until heated through before serving.
Q: Can I use different types of potatoes for this recipe?
A: While russet or Idaho potatoes are traditionally used for potato skins, you can experiment with other varieties such as Yukon Gold or sweet potatoes for a unique twist.
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:
