aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images.
aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns!
I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney.
The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack!
Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other.
aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney.
It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture.
Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada.
Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.
crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack | with 25 amazing images.
crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack is a tea time snack with a crunchy bite which is most pleasing. Learn how to make fried Gujarati muthia.
To make crispy whole wheat muthia, combine all the ingredients in a deep bowl and mix well. Knead into a stiff dough using enough water. Divide the dough into 25 portions and shape each portion into 25 mm. (1”) cylindrical long roll. Heat the oil in a deep non-stick pan and deep-fry a few muthias at a time on a slow flame till they turn golden brown in colour from both the sides. Drain them. Do not use a tissue paper as the muthias have sugar they will stick on it.Cool completely and store in an air-tight container and use as required.
Muthia is a famous Gujarati snack, which apparently derives its name from the word ‘muthi’, meaning ‘fist’. Perhaps since the dough is shaped into cylindrical rolls using a gripping action of the palm and wrist, this snack is called Muthia. Usually, muthias are made with a combination of besan and other flours. In this Indian jar snack variant, we have made it using coarse whole wheat flour and it tastes simply awesome!
The accents of dried fenugreek leaves and sesame seeds very well complements with sugar in this crispy whole wheat muthia. The crispness, aroma and spicy taste of the muthia is really appetizing.
You can store this fried Gujarati muthia in a jar for 10-15 days and relish any time you wish with a cup of tea , or take it along while travelling. You can also try other jar snack like Phoolwadi or Chakli.
Tips to make crispy whole wheat muthia. 1. Do not add extra water as that will make the muthia mixture as a dough which we don’t want. 2. Shape the muthias when the muthia mixture is ready as they get dry. 3. You can shape all and keep and then deep-fry. 4. crispy whole wheat muthia | Indian jar snack | can be stored in an air-tight container for atleast 15 days. 5. Always deep-fry them on a slow flame so they evenly cook.
Enjoy crispy whole wheat muthia recipe | fried Gujarati muthia | Indian jar snack | with step by step photos.
paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with 13 amazing images.
paneer cheese balls is a deep fried Indian starter made from paneer, processed cheese, onions and spices.
Two types of cheese come together in a unique manner to delight the diner in paneer cheese balls!
An outer layer of paneer and onions with taste-enhancers like green chillies and ginger wraps a centre of gooey molten cheese in paneer cheese balls.
The crumbly, melt-in-the-mouth exterior and cheesy inner core of the paneer cheese balls makes every bite a great experience.
Notes on paneer cheese balls. 1. In a deep bowl, take crumbled paneer. You can also grate it using a grater. Ensure you use fresh paneer which is soft and moist. 2. Then add finely chopped onions to it. They give a nice bite to the paneer cheese balls on frying. 3. Add the rice flour. They give the cottage cheese and cheese balls a very nice crispy texture on frying. 4. Add the besan and cornflour. They bind together all the ingredients very well. 5. Bring all the sides together, seal them completely and roll them again lightly. If you don’t do this properly, there are chances of the ball breaking in the oil.
Enjoy cottage cheese balls hot and fresh. You can also try other starters like Paneer Achari Tikka or Corn Cheese Balls.
Learn to make paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with step by step photos and video below.
pav bhaji masala toast recipe | instant masala toast on tava | with 18 amazing images.
In the mood for a serving of pav bhaji but don’t have the time to make it? Well, go for this Instant Pav Bhaji Masala Toast instead. You don’t need a toaster to make instant masala toast on tava.
pav bhaji masala toast is quick and easy to make but tastes just like pav bhaji thanks to the combination of boiled potatoes and veggies with the inimitable pav bhaji masala.
You can keep some boiled potatoes in the freezer to defrost and use instantly in recipes like pav bhaji masala toast. You can make it in a jiffy when you yearn for a snack or when your kids come back from play unusually hungry!
Be generous with the butter so as to get the authentic taste. Relish pav bhaji masala toast hot and fresh to enjoy the delightful crispness of bread and the spicy succulence of the filling.
You can also try other snacks like the Spinach and Paneer Cream Cracker Snack or Tava Cheese Burger, Quick Snack.
Learn to make pav bhaji masala toast recipe | instant masala toast on tava | with step by step photos and video below.
bread pakora recipe | quick bread pakora without aloo | Punjabi bread pakora | with 15 amazing images.
The bread pakora is quite easy to make too, as it uses just common ingredients. The sliced bread is dipped in a batter of besan and rice flour perked up with a dash of spices, and deep-fried till perfectly crisp.
Don’t mistaken this bread pakora recipe as the one in which two slices are stuffed with an aloo mixture (bread pakora with aloo stuffing), coated in besan and then fried. This bread pakora recipe is a quick and easy unique quick evening snack that tastes amazing with a cup of hot beverage.
Tasty and crispy, this quick bread pakora without aloo is one of the most famous tea-time snacks in India. It is often sold by roadside vendors, and sells like a rage in the winter months!
Notes on bread pakora recipe. 1. Cut each bread slice into 4 equal pieces using a sharp knife. You will get 24 bread pieces in all. Keep aside. 2. In a deep bowl, take besan. This is the most popular flour used to make varieties of pakoda recipes. 3. Then add rice flour which provides a very nice crispy texture to the bread pakodas on frying. 4. Add approx. ¾ cup of water. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 5. Using a whisk, mix well to make a batter. The batter must be lump-free. In case, you find it lumpy then use a hand blender to mix it well. 6. Always drop the bread slices to be fried from the sides of the pan or else you will be splattered with hot oil.
With the mild spiciness of green chillies and the appetising aroma of coriander, the Punjabi bread pakora is truly an irresistible snack. It is much-loved by kids too, and can be served as an after school treat.
You can also try other snacks like the Oats Bhel or Paneer Nuggets.
Learn to bread pakora recipe | quick bread pakora without aloo | Punjabi bread pakora | with step by step photos.
spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe | with 12 amazing images.
spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe is an all-time favourite boiled sweet corn, served in stunning chaat style! Learn how to make sweet corn chaat Indian style.
To make spicy corn chaat, heat the butter in a broad non-stick pan, add the corn and sauté on a medium flame for 3 minutes. Switch off the flame, add the chilli powder, lemon juice, salt and pepper and mix well. Cool slightly. Put the corn mixture into a serving plate, top it with the onions, tomatoes, little salt, sev and coriander evenly over it. Serve immediately.
Yes indeed, this innovative snack combines boiled corn with an assortment of delectable ingredients like onions, tomatoes, spice powders and lemon juice to deliver a revitalising rush of flavour. Crispy sev adds to the yumminess quotient of the masala corn chaat, making it a true blockbuster that none can resist.
What’s more is you will get lost into the aroma of the corn being cooked in butter with chilli powder and lemon juice. You will be surprised that just 2 ingredients can make such a pleasing snack - sweet corn chaat Indian style.
It’s a perfect recipe for kids parties and get-together. You can reduce the amount of chilli powder in crispy corn chaat kids recipe when making for little ones. They are sure to enjoy munching on this lip-smacking snack while playing and relish it while watching a movie too!
Tips for spicy corn chaat. 1. Use a broad non-stick pan so tossing is easier. 2. You can keep the corn mixture and other ingredients ready. But mix and toss just before serving to enjoy its best flavour and texture.
You can also try other recipes with corn like the Corn Methi Pulao and Corn Panki.
Enjoy spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe | with step by step images.
samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with 8 amazing images.
Our samosa chaat recipe is a quick samosa chaat if you have samosas on hand or you can pickup some from a nearby store. Chole samosa chaat and samosa chaat are popular Delhi street food chaats.
The samosa chaat is a quick veg snack, made by topping smashed samosas with curds and chutney. A fistful of sev and a little bit of coriander go a long way in boosting the taste and texture of this samosa chaat.
If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family!
samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick samosa chaat at parties because it is easy and quick to make. Delhi street food samosa chaat is best served immediately to ensure that the crispiness is not lost and the dish has not turned soft and soggy.
Try your hand at making other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat.
Learn to make samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with step by step photos and video below.
Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties.
With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil.
These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside.
Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava.
Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while.
You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish .
bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images.
In bhindi pakora recipe we make use of the property of sticky bhindi to make a crunchy and tasty bhindi pakoda. This unusual okra fritters tastes too good and is sure to win over many hearts. The success of this crispy bhindi pakora lies in how well you make the dough without using any water.
bhindi pakora is made mainly from bhindi, besan, Indian spices and oil for deep frying.
Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks including bhindi pakora.
Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness.
Notes on bhindi pakora recipe. 1. Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily.
Once okra fritters are deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea.
You can also try other pakoras like the Gobi Pakora or Paneer Pakoda.
Learn to make bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with step by step photos below.
paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with 25 amazing images.
paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe is a scrumptious starter for all paneer lovers! Learn how to make paneer bites.
To make paneer nuggets, combine the ginger paste, garlic paste, garam masala, chaat masala chilli powder, lemon juice, coriander and salt in a deep bowl and mix well. Marinate each paneer cubes with the prepared masala, from all the sides and keep aside for 15 minutes. Dip each paneer cubes in the prepared plain flour water mixture and roll it in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan, deep-fry a few marinated paneer cubes at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Crispy cottage cheese nuggets is a quick and easy deep-fried snack that will appeal to everybody. Here, a succulent and spicy mixture of paneer and tongue-tickling spice mixes like garam masala, chaat masala, etc., is coated with batter, dusted with bread crumbs and deep-fried.
The bread crumbs give the paneer bites a wonderfully crispy outer layer, while the paneer inside is melt-in-the-mouth soft. The touch of spices is a master-stroke, which boosts the taste of this snack manifold.
Making soft paneer is the quintessence of this Indian paneer starter recipe. Learn the art of making paneer at home and enjoy this paneer dish as a tea-time snack, or serve it as a starter at parties. For kids serve it with tomato ketchup and for adults a spicy sauce would be advisable.
Tips for paneer nuggets. 1. The plain flour and water mixture should not be very thin else it will be difficult to coat paneer with bread crumbs. 2. Dip the paneer in plain flour mixture with one hand and roll in bread crumbs with the other hand so as to avoid the mess. 3. Deep fry only 3 to 4 pieces at a time preferably.
Enjoy paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with step by step photos.
pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images.
pakora or veg pakora, a popular Indian deep fried snacks gains special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on as a monsoon snack. vegetable pakora are inseparable from Indian Party menus!
Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. veg pakora is made with simple and basic ingredients that are easily available in every household.
The burst of flavours and the crackling mouth-feel of pakoras are simply inspiring, and boost our appetites to top gear. Here is one such awesome veg pakora made with a mix of vegetables held together with besan and spiced up with chillies and spice powders.
Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora is a deep fried snack, basically a fritter. veg pakora is found in restaurants and also sold by food vendors on the streets. mix vegetable pakora is a famous Indian street food, found all over.
Pakora is made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried.
I usually make Punjabi style mix veg pakora for my father-in law and husband for evening snack, they are a big fan of veg pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!!
Notes of veg pakora. 1. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying. 2. Use water just enough to coat all the ingredients this also helps in making crispy veg pakora. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 3. Maintain the temperature of oil. Very high heat browns the veg pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy. 4. Drop spoonful of the mixture using your fingers and deep-fry a few veg pakora at a time on a medium flame. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and result in uneven deep frying.
The combination of vegetables too is really wonderful, as they all have a good flavour and juicy crunch in them. Serve the pakoras immediately after preparation with chutneys and ketchup.
You can also try other pakora recipes like Urad Dal and Onion Pakodas or Moong Dal Pakoda.
Learn to make pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with detailed step by step recipe photos and video below.
Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite!
Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon!
You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji .
potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki | with 20 amazing images.
aloo tikki is a popular snack from the north india and western indian cuisine and is served with wide range of sauces. Learn how to make potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki |
Wild beyond your wildest imagination, this lehsuni tikki brings together a range of zesty ingredients like potatoes, garlic and cheese.
Almonds give this potato cheese garlic Tikki a nutty dimension while onion adds crunch and herbs like coriander and mint boost the aroma and flavour. Each bite has a wonderful appetizing effect, making you yearn for more.
spicy potato cheese tikki which turns crispy and soft all in one bite, try this recipe as a delicious snack on a cold winter evening. You can also try other yummy treats like the broccoli paneer tikki and sweet potato tikki.
Tips to make potato cheese garlic tikki: 1. Make sure you deep-fry only 2 to 3 tikkis at a time. 2. You can also add grated carrot. 3. You can also use grated mozzarella cheese.
Enjoy potato cheese garlic tikki recipe | lehsuni tikki | potato cheese tikki | with detailed step[ by step images.
moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with 32 amazing images.
moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake is a perfect example of taste and health in one platter. Learn how to make Indian palak moong dal cheela.
Chilla is a thin, pancake like snack that is very popular in Gujarat and Maharashtra. The Indian palak moong dal cheela is made of a wholesome batter of moong dal and spinach, perked up with a couple of commonly available spice powders and pastes.
A dash of crushed cumin boosts the aroma and flavour of the spinach lentil pancake further, making it absolutely awesome. Chillas are meant to be had as soon as they are cooked, to enjoy the slightly-crisp fresh texture, so make sure you relish them right off the tava.
These pancakes are loaded with fiber – a nutrient which helps to maintain gut health. The spinach is a good source of iron which helps to boost hemoglobin levels and avoid fatigue setting in. The moong dal in healthy spinach and lentil crepes lends protein to nourish the cells of the body including the immune cells to fight various diseases. With not too many carbs to offer, these pancakes are a wise choice for those on a weightloss diet and low carb diet as well as for diabetics too!
Tips for moong dal palak chilla. 1. Serve palak moong dal pudla with green chutney. See how to make green chutney. 2. Spinach lentil pancake goes beat with chaas for breakfast. See how to make chaas.
Enjoy moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with step by step photos.
Chops is a cutlet-like snack that is very popular in Bengal. This is a healthy, vegetarian version of this evergreen snack, made with a medley of yummy veggies like potatoes, beetroot and carrots perked up with onions and spices to make it super tasty!
Here, we have made the Bengali Style Veg Chops healthy by cooking it on a tava instead of deep-frying in the usual way. If you take care and cook it on a slow flame as mentioned in the recipe, you will land up with amazingly tasty chops, just like the original!
Try other low-salt Bengali recipes like Masala Stuffed Parota and Healthy Stuffed Luchi .