grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan | with 24 amazing images.
In this yummy preparation, succulent cottage cheese is grilled with tongue-tickling chatpata masalas. Learn how to make grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan |
The crisp and soft texture of the grilled paneer served with green chutney and onion rings makes the grilled paneer an amazing preparation. It is very similar to tandoori paneer but this grilled paneer on grill pan quicker version which can be served as a starter or used as part of sizzlers.
The more you marinate the paneer slices, the flavours will get more intense. However they don’t take much time to cook and those charred grill marks will sure be a hit in any party or get togethers!
You can also serve this Indian grilled cottage cheese with sautéed vegetables.
Tips to make grilled paneer: 1. You can also marinate the paneer for 1 hour or overnight for the best flavour. 2. Make sure you do not use malai paneer to make this recipe otherwise you’ll not get those grill marks. 3. Instead of olive oil you can also use any other flavourless oil.
Enjoy grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan | with detailed step by step images.
green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with 11 amazing images.
green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney is a spicy chutney perfect for any snack and chaat. Learn how to make sandwich chutney recipe for travelling.
To make green chutney, combine coriander, spinach, bread, green chillies, lemon juice and salt along with 5 tbsp water in a mixer and blend into a smooth paste. Refrigerate and use as required.
Chaat without green chutney? Never! One of the most important ingredients used by Mumbai’s street-food vendors, the Mumbai roadside green chutney is used not just in the preparation of chaat but also in various other exciting dishes like vada pav and sandwiches too.
This easy to make sandwich chutney recipe is perfect for travelling too! It does not leave water as it has bread in it. The addition of spinach along with lemon juice helps maintain the colour of this spicy green chutney even when it is not refrigerated.
Carry this chutney while travelling or during one day trips and picnics and enjoy as a spread on a slice of bread or relish it with your favourite Indian snacks. This green chutney is spicy and you can even serve it as an off-beat dip for chips!
Tips for green chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Use the dark variety of green chillies, if you want your chutney to be spicy. 3. You can use white bread or brown bread slices as per your choice. 4. Ensure to use it within a day during your travel journey.
Enjoy green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with step by step photos.
lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with 38 amazing images.
lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe is a winter special fare which is not to be missed out. Learn how to make fresh tuvar kachori chaat.
To make lilva kachori chaat, combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside. Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool. Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Roll out a portion of the dough, place one portion of the prepared stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Make all kachoris and deep fry till golden brown in colour. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it. Repeat steps 1 and 2 to make 3 more plates. Serve immediately.
When fresh toovar and green peas are in season, tongue-tickling winter fresh toovar kachori chaat is a must-try. Crisp and flaky kachoris with a spicy filling, these are sure to make you drool and yearn for more.
Laced with chutneys and curds, and topped with sev, this chaat is a real treat for your palate, with its thrilling flavour and vibrant texture. It makes fresh tuvar kachori chaat even more exciting way to enjoy the fantastic kachoris.
You can make the kachoris in advance, and just assemble this yummy Indian chaat recipe just before serving. You will also love other chaat recipes like the Moong Sprouts and Potato Salli Chaat, and the Mixed Sprouts and Green Pea Chaat.
Tips for lilva kachori chaat. 1. Ensure that the toovar and green pea mixture is coarsely blended so as to enjoy its mouthfeel. 2. While making the dough, rub the flour and ghee mixture well. It should resemble bread crumb mixture. This lends flakiness to the kachori. 3. Further fry the kachoris on a slow flame so they turn crisp.
Enjoy lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with step by step photos.
coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images.
coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves.
To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day.
Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel.
Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices.
Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference!
Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day.
Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav.
To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally.
Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges.
Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel.
The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack.
While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes.
Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki.
Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki.
Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujaratifarsans.
Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam.
Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos.
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with 23 amazing images.
khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya is a quick fix crunchy tea time snack. Learn how to make leftover khichdi pakoda.
To make khichdi pakora, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portion and roll each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry 4 pakodas at a time on a medium flam or till they are golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Well, nobody would ever be able to guess that this delicacy is made from leftover khichdi! So crispy outside and so delectably chewy inside, this flavourful Gujarati khichdi na bhajiya is made by reinforcing moong dal khichdi with besan which helps to bind the khichdi.
A few aroma and flavour enhancers like sesame seeds and coriander make the perfect crisp leftover khichdi pakoda. Serve them hot and fresh. As a variation, leftover khichdi can be replaced with leftover rice too!
Tips for leftover khichdi pakora. 1. Serve khichdi pakora | leftover khichdi pakoda | immediately with green chutney. 2. Serve khichdi pakora | leftover khichdi pakora | with tomato ketchup. 3. During monsoons, Gujarati khichdi na bhajiya goes well with chai. 4. Add 1 tablespoon water to the batter if required. This depends if your khichdi is dry or not.
Enjoy khichdi pakora recipe | leftover khichdi pakoda | Gujarati khichdi na bhajiya | with step by step photos.
sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with 19 amazing images.
protein rich moong sprouts tikki is a healthy and delicious evening snack that you can binge eat without having to worry about the calories. Learn how to make sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet |
Moong sprouts are a protein boost. Sprouted moong is beneficial in relieving the symptoms of anaemia by building haemoglobin levels due to its high iron count. The fiber from sprouted moong has also been linked to lower LDL cholesterol (bad cholesterol) levels, thus decreasing the risk of heart diseases, help to maintain high blood pressure.
The healthy sprouts cutlet recipe is a healthy, tasty and diabetic friendly cutlet and has a natural protein source for the vegetarians. Serve these fibre-rich Sprouts Tikkis hot and crisp, as light evening snack along with a cup of Masala tea.
Tips to make sprouts tikki: 1. Instead of oil you can use olive oil to cook the tikki. 2. Cook the tikkis on medium flame so that they get cooked evenly from inside also. 3. You can also add finely chopped onion for the crunch.
Enjoy sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with detailed step by step photos.
moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with 17 amazing images.
moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack is a non-fried starter which can be served as a part of a healthy meal. Learn how to make diabetic friendly moong sprouts cutlet.
To make moong sprouts and spring onion tikki, blend the moong sprouts in a mixer to a coarse mixture without using any water. Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with mint and onion chutney.
Everybody yearns for a treat once in a while! Here is a perfectly enjoyable snack, made keeping diabetic norms in mind. These scrumptious diabetic friendly moong sprouts cutlet are made with fibre and iron-rich moong sprouts bound together by oats flour, which contains beta glucan, a unique type of soluble fibre that helps control blood sugar.
Spring onion whites and greens enhance the flavour, texture and aroma of this tasty moong sprout cutlet Indian snack, which is made with very little oil to make it suitable for diabetics with heart problems too. People aiming weight loss can also relish on healthy moong tikka. They are a wise choice than fried tikkis.
To make a satiating meal take a Tortilla, spread some Mint and Onion Chutney and Cabbage, Carrot and Lettuce Salad, place two tikkis on top and wrap it up.
Tips for moong sprouts and spring onion tikki. 1. Cook the moong sprouts till they are 85% cooked. They should be crunchy and not mushy. 2. Further blend them till coarse and not fine. 3. Roll and shape the tikkis slightly thin and flat so they cook well from within on the tava.
Enjoy moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with step by step photos.
wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with 38 amazing images.
wheat dimsum, a delightful healthier twist on the classic momos. Learn how to make wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings |
wheat dimsum, also known as momos , are a delicious and healthy steamed dumpling option. The key ingredient is whole wheat flour, which creates a nutritious and slightly chewy wrapper.
healthy atta momos are a delicious and guilt-free twist on the popular street food. Made with whole wheat flour, they offer a wholesome base for a variety of nutritious fillings like steamed vegetables, tofu, or lentils.
Packed with fiber and essential nutrients, these wheat dimsum are a perfect choice for health-conscious individuals. Enjoy them steamed for a low-calorie vegetable and paneer steam dumplings, you can pan-fry them for a crispy texture, all without compromising on taste.
Serve these nutritious healthy atta momos with a fiery momos chutney for a perfect appetizer or light meal.
pro tips to make wheat dimsum recipe: 1. Let your dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making it easier to roll out thin and elastic wrappers. 2. Sauté the vegetables to dry out any excess moisture. This prevents the filling from leaking out of the momos. 3. Grease your steamer thali lightly to prevent sticking. 4. Serve the wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | immediately to enjoy its best flavours.
Enjoy wheat dimsum recipe | healthy atta momos | vegetable and paneer steam dumplings | with detailed step by step photos.
pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with 30 amazing images.
pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad is a flavourful way of enjoying whole wheat pasta minus the excess calories. Learn how to make easy Indian pasta salad with veggies.
To make pasta and vegetable salad, first make the salsa. For that, combine all the ingredients in a bowl and mix well while mashing with the back of a spoon. Keep aside. Combine all the ingredients in a deep bowl and mix gently. Put the salsa and toss well. Refrigerate for ½ hour and serve chilled.
If you thought pasta dishes are always loaded with calories, due to cheese and white sauce commonly used in their preparation, have a look at this zero oil whole wheat pasta vegetable salad – and you will change your mind.
Here, a minimal amount of whole wheat pasta is prepared as a marinated pasta salad along with crunchy and colourful veggies, which not only contribute antioxidants and fibre, but also team up well with the pasta to improve the overall texture and flavour.
Interestingly, the zero oil whole wheat pasta vegetable salad is not drowned in an oily or creamy dressing; instead it is perked up with a herby tomato salsa, which gives the dish a real boost! Thus this salad can be enjoyed as an occasional treat by health conscious people. Serve with Hearty Red Lentil Soup and Suran Chana Dal Tikkis.
Tips for pasta and vegetable salad. 1. Cook the pasta a la dente i.e. till the pasta is cooked but firm to bite into. 2. Tomato cubes can be replaced with capsicum cubes. 3. Remember to chop the tomatoes finely for the salsa. The water that oozes out after refrigerating the salsa is a great flavour enhancer.
Enjoy pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with step by step photos.
bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with 20 amazing images.
We have brought you a very famous Mumbai Street Food, quick evening snack and Indian breakfast which is famous and widely eaten all over India that is bread pakora. Pokara are fritters which are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more.
Bread pakora is a versatile recipe and is loved by all the generations also it is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with potato filling. It is definitely a treat to your taste buds.
For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener.
We have divided the procedure of bread pakora into 2 steps, first to make the aloo stuffing, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes. Mixture for stuffing is ready!! Further, to proceed making the bread pakora. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Punjabi bread pakora with aloo stuffing immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.
Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste.
A perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda.
Enjoy bread pakora recipe | Mumbai style bread pakora | Punjabi bread pakora with aloo stuffing | stuffed bread pakora | with detailed step by step photos and video below.
cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with 30 amazing images.
cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack is a quick fix snack with most ingredients available in our pantry. Learn how to make Indian vegan cabbage pancakes.
To make cabbage pancakes, combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour a little batter in each uttapa mould and spread it lightly. Cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make more mini pancakes. Serve immediately.
An enhanced version of chila, Indian vegan cabbage pancakes are delicious and wholesome. What is more, it can also be prepared in a jiffy, making it a great start to a busy day.
Moreover, these cabbage besan chilla quick Indian snack are quite versatile. The besan can be replaced with other flours like jowar flour, bajra flour or even ragi flour. To make a Jain version of these pancakes, you just have to avoid the use of onions. Try them at snack time, they appeal to adults and kids alike.
The use of besan adds protein to these healthy mini cabbage pancakes, while cabbage apart from being low in calories and carbs also abounds in fibre and vitamin C, which makes them suitable for diabetics, heart patients and weight-watchers too! Serve hot and fresh with green chutney.
Tips for cabbage pancakes. 1. To make the batter, add water gradually as the quantity of water usually depends on the quality of the flour. 2. If the batter turns out to be runny, add 1 to 2 tablespoons of besan. 3. If the batter is too thick, add 1 to 2 tablespoons of water. 4. Remember to grease the uttapam pan with oil in each batch. 5. If you are making these pancakes for kids, we suggest you replace chopped green chillies with green chilli paste and adjust it as per your child’s liking. 6. You can also add other veggies like grated carrot or green like chopped spinach.
Enjoy cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with step by step photos.
Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with 41 amazing photos.
Lebanese falafel stuffed in pita bread is a popular Middle Eastern street food that combines the delicious flavors of crispy falafel patties with the soft and chewy texture of pita bread.
falafel is a middle eastern deep fried snack (Lebanese snack). It is an Arab food. falafel are great source of protein as they are made with kabuli chana. falafels are usually fried but if you are looking for healthier option you can also bake them!
falafel bullets are made with soaked overnight and drained kabuli chana (white chick peas) , garlic (lehsun) ,onions, parsley, coriander (dhania), mint leaves (phudina) and cumin seeds (jeera) powder all ground together in a food processer. And the mixture is then taken out in a bowl and green chilli paste + baking powder are added to it and mixed together. Small balls are equally shaped out of the mixture and fried.
Further to make Lebanese falafel stuffed in pita bread we have made a dip using curd, garlic, spring onion and sugar.
Then the leavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried Lebanese falafel ‘bullets’ made of a kabuli chana batter to make falafel pita pocket with curd dressing.
I would like to share some important tips to make the perfect falafel pita pocket with curd dressing. 1. Mix well and our falafel bullet mixture is ready. If making falafel for the first time and you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. 2. You can make the tahini dip in advance and store in the fridge.
This Middle-Eastern falafel is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too.
Serve the Lebanese falafel stuffed in pita bread as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.
Enjoy Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with step by step photos.
aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images.
aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch.
There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe.
Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan.
Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely.
We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe.
Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul.
Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods.
Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.