vegetable noodle grilled sandwich recipe | noodles masala sandwich | cheesy masala noodle sandwich | noodle sandwich kids recipe | with 31 amazing images.
vegetable noodle grilled sandwich recipe is an innovative sandwich which is sure to be devoured by kids. You can surprise our kids for a playdate or birthday party with this delicious cheesy sandwich. Learn how to make cheesy masala noodle sandwich.
Noodles, sandwiches, pav bhaji... this recipe brings together all your favourite snacks into the handy format of a grilled sandwich! You will love the fusion of Indian and Chinese flavours in this novel noodles masala sandwich, which is packed with juicy veggies and cooked Hakka Noodles, flavoured excitingly with soy sauce and pav bhaji masala.
You can feel the warmth of the masala, spice powders and sauces as you devour this scrumptious sandwich. This combination of textures and exciting flavours makes the noodle sandwich kids recipe a veritable treat for your palate.
Serve cheesy masala noodle sandwich immediately because the noodles can make the sandwich soggy after a while. If you love grilled sandwiches, we would love to introduce you to more of our favourites – Pineapple and Cheese Grilled Sandwich , Potato Cheese Grilled Sandwich and the Pav Sandwich.
Tips for vegetable noodle grilled sandwich. 1. Sauté all the veggies like capsicum and spring onions on a medium flame. Sautéing on a slow flame might lead to loss of crunchiness. 2. Use sandwich bread for this recipe, as these are thick and specially meant for stuffed sandwiches. 3. Learn how to cook perfect boiled hakka noodles, that are well cooked and not sticky.
Enjoy vegetable noodle grilled sandwich recipe | noodles masala sandwich | cheesy masala noodle sandwich | noodle sandwich kids recipe | with step by step photos. threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with 25 amazing images.
threaded paneer is a type of Indo Chinese starter or a snack recipe. A deep-fried crispy snack that fits well into any menu! Learn how to make threaded paneer recipe | crispy thread paneer | threaded paneer rolls |
Paneer pieces are marinated in a spicy mixture, wrapped in thinly sliced spring roll sheets and then deep fried till crispy. Looks complicated, but these threaded paneer rolls are so easy to make. You can also use boiled noodles swirled around the marinated paneer instead of spring roll sheets.
crispy thread paneer is a popular appetizer that's a must try when you are ordering or eating Indo- Chinese. Add glitz to your party by serving these hot crispy thread paneer with barbeque sauce or sweet chilli garlic sauce.
Tips to make threaded paneer: 1. Make sure the oil is hot before adding the paneer strips. If the oil is not hot enough, the paneer will not cook evenly. 2. Do not overcrowd the pan when frying the paneer strips. This will lower the temperature of the oil. 3. Drain the paneer strips on paper towels to remove excess oil. This will help the paneer stay crispy.
Enjoy threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with detailed step by step images.
herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich | with 36 amazing images.
herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich is a simple and easy snack. Learn how to make roasted pepper and paneer sandwich.
To make herb cheese and roasted capsicum sandwich, first make the herb cheese. For that combine all the ingredients in a mixer and blend till smooth. Divide the herb cheese into 4 equal portions and keep aside.
Then pierce the red capsicum with a fork, brush it using ¼ tsp of oil evenly over it and roast it over an open flame till it turns black from all the sides. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices and keep aside. Repeat steps 1 and 2 for yellow and green capsicum. Combine the red, yellow and green capsicum slices, salt and dried mixed herbs in a bowl and mix well. Divide the capsicum mixture into 4 equal portions and keep aside. Place a bread slice on a flat, dry surface and spread a portion of the herb cheese evenly over it. Place a portion of the roasted capsicum mixture and a lettuce leaf over it and sandwich it using another bread slice. Repeat steps 6 and 7 to make 3 more herb cheese and roasted capsicum sandwiches.
Herb cheese made of paneer and an assortment of aromatic herbs is a lip-smacking spread or topping for any snack. Together with lettuce and roasted capsicum when sandwiched between whole wheat or multigrain bread slices, this Indian paneer capsicum sandwich is a calcium and antioxidant rich combo one cannot ignore.
Replacing the white bread with multigrain bread, adds a dose of fiber which is necessary to have a healthy gut. Make your own multigrain bread at home to be completely ensured about its fiber content. This is a breakfast / snack that equips you to win praises for sure! This roasted pepper and paneer sandwich is a wise substitute to cheese and white bread sandwich for all health conscious people. But keep a check on carbs you get from this sandwich too!
Tips for herb cheese and roasted capsicum sandwich. 1. Instead of parsley and dill leaves, you can use any other fresh green herb like coriander and mint leaves. 2. You can toast the whole wheat bread slice or multigrain bread slice in a pop-up toaster and make the sandwich.
Enjoy herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich | with step by step photos.
pizza puff recipe | bread pizza puff | cheesy bread pockets | with 25 amazing images.
Looking for a super quick and easy snack recipe? We have one of the quickest recipe which is pizza puff. It is just a quick alternate to veg pizza. Learn how to make pizza puff recipe | bread pizza puff | cheesy bread pockets |
We have given an Italian pizza twist to our desi Indian puff and made pizza puff recipe even satiating!
The joy of biting into a pizza comes to you in a handy snacky form! Here, we present the Pizza Puff, an innovative recipe of deep-fried bread stuffed with a scrumptious mixture of veggies and cheese, perked up with ketchup and herbs.
cheesy bread pockets has the mixture of ingredients like capsicum, black olives and chilli flakes gives the bread pizza puff a typically pizza-like texture and taste.
Tips to make pizza puff recipe: 1. Rolling the bread is very important so that it doesn’t soak much oil while frying. 2. Make sure to use fresh bread to make this recipe. 3. Seal the edges properly using a fork so that the puff doesn’t open while frying.
Enjoy pizza puff recipe | bread pizza puff | cheesy bread pockets | with detailed step by step photos.
paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with 15 amazing images.
paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti is a delectable snack perfect for a party, especially kids' parties! Learn how to make crispy potato and paneer rosti.
To make paneer potato rosti, combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside. Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers. Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes. Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid. Repeat steps 2 to 4 to make 3 more rostis. Serve the paneer potato rosti immediately
Rosti is a continental delicacy, made by cooking grated potatoes on a griddle to get a thick, pancake-like snack, which is crisp outside and chewy inside. Some form of cheese is usually used to bind together the rosti. In this crispy potato and paneer rosti, we have used paneer and grated potatoes, along with some onions and green chillies for added flavour.
In this paneer snack, we have used paneer as a binding agent instead of cheese. This is for all paneer lovers! Prefer to use a broad pan of small size, preferably of the size you want your rosti to be. To enjoy crispy rosti, do not compromise on the oil used in greasing and cooking each rosti.
This delicious Indian rosti can be enjoyed as a snack with Homemade Tomato Ketchup, or combined with other snacks like Paneer Phudina Tikki, Paneer Potato and Corn Balls to make a scrumptious snack platter.
Tips for paneer potato rosti. 1. Grate the potatoes just before making the rosti, otherwise they can turn black due to exposure to air. 2. Use fresh paneer for best results. You can also make paneer at home.
Enjoy paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with step by step photos. farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with 20 amazing images.
farali pahadi tikka is a delightful and flavorful dish that is perfect for those observing fasts or following a "farali" (fasting) diet. This dish combines the essence of traditional Indian spices with a unique twist to create a satisfying and delicious meal. Here's a note on Farali Pahadi Tikka:
farali pahadi tikka is a dish that pays homage to the rich culinary heritage of the Indian subcontinent while catering to dietary restrictions during fasting periods. The term "farali" refers to ingredients that are permissible to consume during certain fasts or religious observances, and this dish is a creative interpretation of traditional tikka recipes with a farali twist.
The key to farali pahadi tikka lies in the marinade, which is a blend of yogurt, fresh herbs, spices, and a touch of citrus that infuses the dish with a burst of flavor. The use of ingredients like rock salt, sendha namak (Himalayan pink salt), and fasting-friendly spices ensures that the dish remains authentic while adhering to dietary guidelines.
The star of this dish is the paneer (Indian cottage cheese) or vegetables that are marinated in the flavorful mixture and then grilled to perfection. The marinade helps tenderize the paneer or vegetables while imparting a smoky and aromatic flavor that is characteristic of traditional tikkas.
The term "Pahadi" in farali pahadi tikka refers to the mountainous regions of India, known for their lush greenery and fresh herbs. The use of fragrant herbs like coriander, and green chilies in the marinade adds a refreshing and zesty note to the dish, reminiscent of the cool mountain air and verdant landscapes.
farali pahadi tikka can be enjoyed on its own as a protein-rich snack or paired with a side of mint chutney, lemon wedges, and sliced onions for a complete meal. The combination of the smoky grilled paneer or vegetables with the vibrant flavors of the marinade creates a harmonious balance of taste and texture that is sure to tantalize your taste buds.
In conclusion, farali pahadi tikka is a culinary masterpiece that celebrates the flavors of India while honoring dietary restrictions during fasting periods. With its aromatic marinade, tender paneer or vegetables, and bold flavors, this dish is a testament to the creativity and ingenuity of Indian cuisine. Whether enjoyed during a fast or as a special treat, farali pahadi tikka is sure to leave a lasting impression with its unique blend of tradition and innovation.
Pro tips for farali pahadi tikka.
1. In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking.
2. Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a "Sattvik" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Enjoy farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with step by step photos. idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images.
idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry.
To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside.
Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry.
Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home.
Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end.
Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos. cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with 16 amazing images.
cucumber pancakes is an Indian snack served on table in 15 minutes. Learn how to make savoury cucumber pancakes.
This innovative rice flour pancake with lovely specks of cucumber and spinach in the form of cucumber thalipeeth is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation.
To make cucumber pancakes, combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes. Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil. Repeat with the remaining batter to make more pancakes in 1 more batch. Serve the cucumber pancakes immediately with green chutney.
These cucumber chilla taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play!
Not cooked with too much oil, savoury cucumber pancakes are light and nourishing too. To make a complete health boost, replace rice flour with jowar flour.
Tips for cucumber pancakes. 1. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. 2. These are best cooked on a slow to medium flame. 3. While cooking, keep a close watch as they tend to burn easily.
You can also try your hand at other pancakes like Mini Rava Vegetable Pancakes and Zucchini and Carrot Pancake.
Enjoy cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with step by step images images and video below. rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with 29 amazing images.
Rosti pizza is a delightful fusion recipe, offering a crispy and satisfying potato base topped with your favorite pizza ingredients. Learn how to make rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza |
Rosti is a potato dish made from grated potatoes that are pan-fried until crispy and golden brown. A whiff of innovation has turned the Rosti into a pizza base, topped with pizza sauce and crunchy veggies and gooey cheese.
The Indian style potato rosti pizza has a mind-blowing texture and a totally awesome flavour. You will love the mouth-feel that results from the intermixing of roasted potatoes with peppy sauce and crunchy veggies. Enjoy it hot and fresh.
pro tips to make potato rosti pizza: 1. For a crispier potato rosti, press down on it with a spatula while it is cooking. 2. You can add any veggies of your choice like mushroom, paneer etc. 3. You can substitute grated processed cheese for mozzarella cheese.
Enjoy rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with detailed step by step photos.
crispy palak bhajiya recipe | palak pakode | spinach fritters | with 17 amazing images.
palak ke pakode is also known as crunchy palak or kurkuri palak as this pakore is very crunchy. Learn how to make crispy palak bhajiya recipe | palak pakode | spinach fritters |
This is like nothing you have ever tasted before! An utterly unique and delicious snack, the crispy palak bhajiya features batter-fried spinach leaves served with a sprinkling of aromatic cumin seeds powder and spicy chilli powder.
Remember to dry the leaves completely before deep-frying them, to get a really crispy outcome. crispy palak bhajiya is one of my favourite tea time snack to eat especially with chai and during monsoon.
Tips to make crispy palak bhajiya: 1. Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 2. Make sure to use clean and green leaves. Discard the wilted or mushy leaves. 3. The batter should be slightly thick and not runny.
Enjoy crispy palak bhajiya recipe | palak pakode | spinach fritters | with detailed step by step images. fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images.
fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls.
To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce.
Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it.
Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment.
Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess.
Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos. toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich | with 32 amazing images.
toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich is an all-time favourite Mumbai roadside recipe, which is made with commonly available ingredients and regular bread, so that you can conjure it up anytime you want! Learn how to make samosa sandwich.
To make toasted samosa sandwich, place 2 bread slices on a clean, dry surface, apply ½ tsp of butter and ½ tbsp of green chutney on each slice. Flatten a samosa, place it on one buttered-chutney bread slice. Arrange 2 tomato slices, 2 capsicum slices and 1 onion slice and finally sprinkle ¼ tsp of sandwich masala over it. Cover it with another slice of bread, with the buttered –chutney side facing downwards and press it lightly. Grease a sandwich toaster on both the sides using 1 tsp of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces using a sharp knife, place it on a plate and apply 1 tsp of butter evenly over it and ½ tsp of green chutney evenly over it. Finally sprinkle 1 tbsp of sev over it. Repeat steps 1 to 7 to make 3 more toasted samosa sandwiches. Serve the toasted samosa sandwich immediately with green chutney, garlic chutney and tomato ketchup.
Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, we have smashed it a little and made a samosa sandwich which is again loved by all the generations of the family.
If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Street style toasted samosa sandwich is buttered, lined with green chutney and sandwiched with a flattened samosa. Crunchy and juicy veggies like onions and capsicum are topped over it which add crunch and a sprinkling of sandwich masala add more josh to this scrumptious snack. Finally, the sandwich is toasted – to boost the flavours as well as to hold the ingredients together.
The toasted samosa sandwich is just awesome, and can be served as an evening snack to surprise your kids when they are back from school. The secret behind the aroma and flavour of this sandwich is the use of special sandwich masala and green chutney, so you can make everything easily at home.
Tips to make toasted samosa sandwich. 1. You can use leftover bread slices for this recipe. 2. Chutney can be made in advance and kept. 3. If you do not have a toaster, you can also grill this sandwich in a sandwich griller.
Enjoy toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich | with step by step photos. bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe | with 17 amazing images.
bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe is a crunchy hot snack which can be enjoyed at any time of the day. Learn how to make instant bread bhajia.
To make bread bhajiya, remove the crust from all the bread slices. Tear the bread into very small pieces, add into a deep bowl along with all the remaining ingredients and ¼ cup of water and mix well till smooth. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture in hot oil using your fingers and deep-fry, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the bread bhajias immediately with tomato ketchup.
Instant bread bhajia is a quick and easy Indian snack. This tasty leftover bread recipe, made with a spicy batter of besan, crumbled bread, onions, green chillies is superb for Evening Tea Snacks, especially on wet monsoon days.
To get perfect crispy Indian bread bhajiya, deep-fry as soon as the mix is ready, to prevent it from becoming watery. Serve them with tomato ketchup or green chutney.
Tips for bread bhajiya. 1. The batter has to be of dropping consistency and not of pouring consistency like dosa. 2. If the batter has become thin, then add a tbsp. of besan. 3. Additionally, you can add rice flour or a tbsp of hot oil to bread bhajiya recipe batter to make them extra crispy. 4. To get super crispy bread bhajiyas always chop the onions finely. 5. If the oil is too hot bhajiyas will cook too fast and will not be crispy; if oil is not hot enough bhajiyas will be greasy. You have to constantly adjust the heat as needed while frying.
Enjoy bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe | with step by step photos. Experience a mind-blowing burst of flavours on your palate when you bite into this Baked Carrot and Spring Onion Open Toast.
Made of hot dog rolls topped with a delicious mixture of white sauce, carrots and spring onions, this open toast gets its fabulous flavour from chopped green chillies and hot and sweet sauce.
Carrot and spring onions are by themselves a very successful duo because the contrast of orange and green stands out against the white sauce background.
While this gives the open toast an irresistible appearance, the herby-spicy-crunchy taste of spring onions and the juicy sweetness of carrots give it an awesome flavour. Overall, this is a must-try recipe, which you will surely want to repeat!
When had with a bowl of soup it makes a satiating mini meal.
Enjoy how to make Baked Carrot and Spring Onion Open Toast recipe with detailed step by step photos and video below. masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe.
masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe is a sumptuous snack which is ready in a jiffy. Learn how to make Indian hare matar ki chaat.
To make masala matar snack, heat the oil on a tava (griddle), add the green peas and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot with papdis.
This quick green peas snack is very versatile and easy, making it suitable for any time, any meal! There are hints of sweet, sour, spice - an amalgam of flavours that is sure to tickle your taste-buds. Serve as a Indian hare matar ki chaat as a snack or as part of a meal with papdis.
Made with a fusion of basic Indian spices like coriander powder and chilli powder along with hints of amchur powder, it is sure to tickle your taste buds. You can serve this as peppy matar sabzi with soft chapatis and bowl of curd to make a satiating meal. For kids you can spread a little tomato ketchup on the chapati, spread this masala matar snack as a stuffing and roll it as a wrap. It will give regular chapati-sabzi a kid-friendly makeover.
This mouth-watering simple green pea recipe stays good in an air-tight dabba for 4-5 days, so you can carry it to work. But remember to cool it completely before packing.
Tips for masala matar snack. 1. While boiling green peas, add a little salt as they tend to absorb salt better during boiling. 2. While amchur is an important ingredient which adds tang in this snack, if you don’t have it you can substitute it with lemon juice. But remember to add lemon juice after you switch off the flame and finally mix it before serving.
Enjoy masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe.