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aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with 17 amazing images. This aloo tuk starter is a traditional Sindhi aloo tuk delicacy, made of baby potatoes. Deep-fried and flattened baby potatoes are tossed with a simple yet effective masala prepared with readily available ingredients. The Aloo Tuk can be served at lunch with tomato curry, or as an evening snack with a hot cup of tea! traditional Sindhi aloo tuk is often made for the beginning of a Sindhi wedding ceremony and before Ganesh pooja. The key is that aloo tuk recipe has no onion and garlic. Some people make aloo tuk with thick slices of potatoes fried and other with baby potatoes with their skin on and slightly mashed. Sindhi tuk is extremely quick and easy to make. All you need to do is par boil baby potatoes in salted water, drain and keep aside. Further, deep fry them until crisp and brown. Next, press each fried potato between your palms and flatten them and deep fry again. Further, prepare a masala using dried mango powder, red chili powder, salt and pepper, mix well and sprinkle the masala immediately on the deep fried potatoes as it will stick the potatoes better and toss well. Do not cover the potatoes as it might lose its crispiness due to steam!! Serve Sindhi aloo tuk hot. Aloo tuk takes me back to my childhood where I was invited at a Sindhi friends house for dinner and since then it has been my go to snack. Aloo tuk with kadhi chawal was like a Bollywood chartbuster!! Enjoy aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with detailed step by step recipe photos and video below.

A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed!

Hari Mutter ki Puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic jeera, is stuffed into bhatura-like dough, and deep-fried in oil. This scrumptious puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack .

pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images. pudina puri is a quick and easy puri variation which tastes heavenly. This irresistible Pudina Puri dough is made of pudina (mint leaves), plain flour and Indian spices which is then deep fried. pudina puri has ingredients that are basic and can be found in our homes easily. We have combined pudina, cumin seeds, green chillies, lemon juice, sugar and salt along with water in a blender and blend into a course paste. You can also roughly or finely chop and add the mint leaves if you wish. Further we, have combined plain flour, prepared mint paste, oil which make the puri soft and knead it into a stiff dough. Next, we have divided the dough and rolled it into small circles and deep fried them until they puff up and are golden brown from all the sides. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the puri quickly. If it takes a lot of time, the oil is not hot enough and this would make the masala pudina puri absorb a lot of oil. Gently press the puri with the slotted spoon to get a fluffy pudina puri. mint leaves puri adds up to my comfort food meal when had along with pindi chole, the combination is mind-blowing. I usually make this on Sunday for brunch. Also, you can pack and carry along in your tiffin. pudina puri recipe dough is pepped up with myriad ingredients like mint leaves, cumin seeds and lemon juice, gives rise to tasty and aromatic puris that are so flavourful that they can be served with just a bowl of raita, or an elaborate Subzis / Curries too, depending on the occasion. Enjoy pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with detailed step by step recipe photos and video.

A perfect tea-time snack, these Capsicum Rings are made by deep-frying capsicum rings coated with a plain flour batter that is aptly perked up with black pepper. A sprinkling of chaat masala gives these Jain -friendly crispies a truly snazzy flavour that tickles your taste buds.

masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with 20 amazing images. masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries is a for all the aloo fans who also enjoy slightly spicy food. Learn how to make crispy masala fries. To make masala French fries, heat the oil in a deep non-stick kadhai, add the potato fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper, sprinkle the chilli powder, cumin seeds powder, black salt and salt over it and toss gently. Serve immediately. Crispy masala fries is a succulent snack of fried potatoes that has stood the test of time, enjoyed by people of all age groups, across geographies. However, without the right mix of herbs, this finger food can be a bit bland for the spice lovers! Here, we present aloo finger chips, with a dash of spices that is sure to please the desi palate! In order to get the perfect crispness outside and the right softness inside, make sure you do not overcook the potatoes. Serve these homemade masala French fries as an accompaniment to Burgers and Sandwiches along with virgin mint cucumber mojito. Tips for masala French fries. 1. Do not cut the potato fingers in advance and keep. 2. Once you deep-fry the fingers make sure you add the masalas quickly and toss fast or else the masalas will not stick to the fries. 3. Serve the masala fries immediately to avoid sogginess. 4. The potato peels can be deep-fried, masalas can be sprinkled, mixed and enjoyed. Enjoy masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with step by step photos.

falafel recipe | Indian style falafel | Lebanese falafel | with 28 amazing images. Falafel, the crispy, flavorful fried balls or patties, is a Lebanese recipe. They are typically made from soaked chickpeas, combined with herbs, spices, and onions. Learn how to make falafel recipe | Indian style falafel | Lebanese falafel | Indian style falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pita bread, salads, and so much more. Making falafels at home is extremely easy, much easier than you think. Traditionally, Lebanese falafel is served in pita bread or flatbread, accompanied by fresh hummus, vegetables along with tangy sauces like tahini or yogurt-based dressings, making it a versatile and satisfying option for any occasion. pro tips to make falafel recipe: 1. Use plenty of fresh parsley, cilantro, and mint for a vibrant aroma. 2. You can chill the falafel mixture for at least 30 minutes to help it hold together better when shaping. 3. Deep fry them on a medium flame so that they get cooked properly from the inside and the exterior becomes crispy. Enjoy falafel recipe | Indian style falafel | Lebanese falafel | with detailed step by step photos.

ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images. When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponk to crisp and crunchy ponk bhajiya! One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot. Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians. It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe. Serve ponk bhajiya along with ketchup or green chutney. You can also try Ponkh Bhel or Basic Surti Ponkh Recipe. Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below.

potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below.

herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with 21 amazing images. herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora is a flavourful snack using our all-time favourite Maggi. Learn how to make maggi pakoda. To make herbed maggi fritters, boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the maggi tastemaker, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the capsicum, cheese, chilli flakes, mixed herbs, cornflour and little salt and mix very well. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Inject new excitement into all-time favourite Maggi, by preparing it in the form of herby, cheesy fritters! Cooked Maggi is mixed with colourful veggies, herbs and processed cheese to make a gooey batter, which is deep-fried immediately to make crispy, chunky maggi pakoda. And the cheese enhances the flavour quotient of these Indian style maggi pakora. As a snack prize to reward your child’s achievement or as a starter at a party, these aromatic cheesy masala maggi pakora are sure to become a huge success, provided you serve them immediately on preparation. While tomato ketchup is best accompaniment for kids, adults can enjoy it with chilli garlic sauce. You will also love other fritters like corn and potato fritters and yam fritters. Tips for herbed maggi fritters. 1. While cooking Maggie, remember to stir occasionally to avoid it from sticking to the pan. 2. Always check by deep frying one fritter. If it disintegrates in oil, then add little cornflour to the mixture and mix well before deep-frying the remaining fritters. Enjoy herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with step by step photos.

cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with 18 amazing images. cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls is a starter that always tops the charts! Learn how to make Indian style cheese balls veg starter. Indian style cheese balls veg starter is a great hit with everybody, all thanks to the cheesy mouth-feel and peppy flavour. You need just common ingredients like cornflour, bread crumbs, cheese and flavour-givers like coriander and green chillies. A bit of tact is needed in shaping the balls – but once you get that right, your cheese balls will be a sure shot success. After dividing the mixture into equal portions, smoothen each portion and then shape it into a ball to avoid cracks from forming. Also, make sure you do the steps one after the other without a long gap, because when the mixture is kept out for a long time, it dries up. Relish these bread cheese balls at tea-time, or serve it at cocktail parties. You can also try other starters like fried vegetable balls, Starter or eggplant chaat. Tips for cheese balls. 1. You can also use mozzarella cheese instead of processed cheese. 2. You can replace green chillies with red chilli flakes according to your taste. 3. Gently flip the bread cheese balls while frying otherwise the cheese balls will break. Enjoy cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with step by step photos.

pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images. You would have tried pakodas with loads of ingredients ranging from cashew and peanuts to onion and kand. But, have you ever dared to add grated pumpkin to the pakoda mix? Try pumpkin pakora right away and get ready to be amazed. Yes, the pumpkin pakora is a totally awesome snack, ideal to have with hot tea or coffee in the evening. kaddu pakoda is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix. The enticing aroma of carom seeds, the spicy twang of green chillies, and lots more interesting shades can be noted in every bite of kaddu pakoda. Finally, a sprinkling of chaat masala is the master stroke that seems to boost every other flavour. Enjoy these kaddu pakoda hot and fresh! Notes on kaddu pakoda recipe. 1. Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying. 2. Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil. You can also try other pakoras like Chinese Pakoras , Rice and Peanut Pakoda or Urad Dal and Onion Pakodas. Learn to make pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with step by step photos below.

chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with amazing images. chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | is a protein rich satiating snack. Learn how to make kabuli chana soya cutlet. The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious kabuli chana soya cutlet is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues. Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.The chick pea potato soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies. Enjoy these delectable chick pea potato soya tikki hot and fresh on a cool, rainy day! Such is the appetizing power of this aromatic and tasty snack. If you thought plain potato tikkis are toothsome enough, you will just go ga-ga over this enhanced version that includes white chickpeas, soya granules and garlic paste as some of the key ingredients along with flavourful additions like mint leaves and onions too. A dash of lemon juice, though small in quantity, is essential to boost the flavours of the other ingredients used in the garlicky chick pea, potato and soya tikki. garlic potato soya tikkis are best served with green chutney. Tips to make chick pea potato soya tikki: 1. This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying. 2. Ensure that the sides of the tikki are rolled in bread crumbs. 3. Do not fry tikki's at high heat, they will not turn crispy and easily turn brown without being cooked from inside. Enjoy chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with detailed step by step images.

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.

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.
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